Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Sugar or carbohydrate containing
Reexamination Certificate
1994-02-22
2001-05-15
Weier, Anthony J. (Department: 1761)
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Sugar or carbohydrate containing
C426S631000, C426S564000, C426S522000, C426S572000
Reexamination Certificate
active
06231902
ABSTRACT:
BACKGROUND OF THE INVENTION
This invention relates to a refrigerated product based on at least one mousse and containing pieces of chocolate.
Refrigerated products containing pieces of chocolate are already available on the market. However, these known products have a storage life in a refrigerator of less than 10 days. This is because, from the moment when pieces of chocolate are dispersed in a mousse treated by UHT, the diffusion of water from the mousse into the chocolate creates microbiological problems because the chocolate is not sterilized on the other hand, due to the high sugar content of the chocolate, the diffusion of water breaks the crispy texture of the chocolate and the consumer no longer has any sensation of the presence of pieces of chocolate in the mousse.
SUMMARY OF THE INVENTION
The problem addressed by the present invention was to provide the consumer with a mousse-based product containing pieces of chocolate which would keep in a refrigerator for 5 to 6 weeks and in which the pieces of chocolate would remain intact over that period.
The present invention provides a refrigerated product based on at least one mousse and containing pieces of chocolate in which the mousse contains between 2 and 10% by weight of chocolate, the chocolate being sterilized and containing by weight from 50 to 70% of fats, from 30 to 50% of cocoa powder and from 1 to 10% of sugar and the chocolate may contain from 1 to 3% sugar.
DETAILED DESCRIPTION OF THE INVENTION
In the context of the invention, a mousse is understood to be an overrun milk-based product additionally containing sugar, a flavouring ingredient (such as cocoa, chocolate or the like), cream and a thickener or gelling agent. An overrun product is understood to be a product which has undergone an increase in volume of from 80 to 120% through overrunning. However, it is pointed out that these limits are not critical.
According to the invention, a product with a longer storage life can be obtained because the chocolate used has been sterilized, the mousse being treated by UHT before overrunning. This treatment is only possible because of the low sugar content of the chocolate. The sugar used in the chocolate is sucrose or invert sugar or fruit sugar, such as glucose.
The refrigerated product according to the invention normally contains, in a cup, two different mousses each containing pieces of chocolate in the proportions indicated above. The invention also encompasses a refrigerated product based on two mousses of which only one contains pieces of chocolate, and a product consisting of a single mousse containing the pieces of sterilized chocolate mentioned above. A surface layer based on cream, for example whipped cream, may also be provided. If the refrigerated product contains two mousses, filling may be carried out vertically or in horizontal layers.
In terms of fats, the chocolate used consists of cocoa butter. The pieces of chocolate are between 1 and 4 mm in size and are uniformly distributed throughout the mousse.
The product keeps in a refrigerator at a temperature of 4 to 8° C.
A process for the production of the refrigerated product mentioned above in which the chocolate is sterilized and the mousse is separately treated by UHT and then overrun, a strand or pieces of chocolate is/are simultaneously delivered to an injection nozzle substantially in the middle of the stream of mousse, the chocolate is cut and then mixed with the mousse, and the mousse is introduced into containers either on its own or in combination with a second mousse by means of a rotary metering head.
The chocolate is normally sterilized in a tank for 10 to 30 minutes at a temperature of 110 to 130° C. The mixture for the mousse is treated by UHT, i.e. for 5 to 40 seconds at a temperature of 130 to 150° C., and then overrun to obtain an increase in volume of 80 to 120%.
The chocolate has to be delivered to the injection nozzle in the liquid state, i.e., at a temperature of 25 to 30° C.
The mousse is delivered to the nozzle at a temperature of 8 to 12° C. When the two streams are combined, the strand of chocolate has to be given time to solidify. Accordingly, a contact time of 30 to 60 seconds has to be allowed before the strand of chocolate is cut.
In the embodiment based on the strand of chocolate, the strand and the mousse have to be delivered to the injection nozzle in such a way that they arrive at the same rate, namely at a rate of 0.05 to 0.15 m/s.
The rate at which the mousse and the chocolate arrive at the nozzle is not critical and depends on the desired output.
In the second embodiment of the process, pieces of chocolate are directly injected into the nozzle. This may be done, for example, with an alternating metering system comprising two lines each equipped with a valve, each of the lines alternately delivering the pieces of chocolate into the stream of mousse at a very high rate.
The strand of chocolate is cut in such a way that the pieces of chocolate have an average size of 1 to 4 mm.
The mousse containing the pieces of chocolate then arrives in a tank which feeds a volumetric metering head which in turn directly fills the cup placed beneath it in the case of filling with a single mousse. If the cup is filled with two mousses, one containing pieces of chocolate and the other containing no chocolate, a volumetric meter- ing unit for each mousse feeds a rotary metering head which then simultaneously delivers the two mousses into the cup.
Finally, also provided is an apparatus installation for carrying out the processes described above, comprising a UHT line for the preparation of mousse, a chocolate sterilization line, an injection nozzle joining the two lines, a cutting system for cutting the strand of chocolate, a rotary metering nozzle for filling a mousse containing pieces of chocolate and a normal mousse and a volumetric metering system for delivering each mousse to the rotary nozzle.
The mousse preparation line operates continuously with an overrunning system before the injection nozzle. The chocolate sterilization line operates discontinuously and consists of a tank equipped with a heating jacket for sterilization. Arranged at the tank exit is a pump which delivers the chocolate to the nozzle under a pressure of 2.5 to 3.5 bar.
The injection nozzle is the key element of the installation. It comprises a feed passage for the strand of chocolate and two feed passages for the mousse arranged symmetrically in relation to the feed passage for the strand of chocolate.
The cross-section of the chocolate feed passage depends on the pressure under which the chocolate arrives, the overrun of the mousse and the desired percentage of chocolate in the mousse which normally amounts to between 5 and 15% of the total cross-section of the stream of mousse.
As mentioned above with reference to the process, the streams of chocolate and mousse must remain in contact before the strand of chocolate is cut. The distance between the injection nozzle and the cutting system is between 5 and 8 m. This distance enables the strand of chocolate to arrive at a temperature of the order of 12° C.
The system for cutting the strand of chocolate consists of an enclosure in which is mounted a rotary shaft driven by a motor and comprising several blades. Downstream of the blades, paddles are provided on the rotary shaft to promote mixing of the mousse with the pieces of chocolate.
The cutting system is followed on the production line by a holding tank connected to a volumetric metering unit which in turn is connected to a rotary nozzle known and used in the field of deep-frozen foods and ice creams.
The production line is either of the aseptic type or of the highly hygienic type.
The invention is described in more detail with reference to the accompanying drawings.
REFERENCES:
patent: 3769030 (1973-10-01), Kleinert
patent: 3959516 (1976-05-01), Warkentin
patent: 59-196028 (1984-11-01), None
Grassler Walter
Wild Manfred
Nestec S.A.
Vogt & O'Donnell, LLP
Weier Anthony J.
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