Patent · US Active

Process for reducing the microbial count in a chocolate mass

US8435585B2 · kind B2 · utility

0Cited by

5References

14Claims

0Family size

Assignee

AGRANA BETEILIGUNGS-AKTIENGESELLSCHAFT · AT

Inventors

Karl Kober · Rush, US
Herbert Muhr · Gleisdorf, AT

Key dates

Filing date	Dec 10, 2007
Grant date	May 7, 2013
Priority date	—
Expiry date	Mar 15, 2029

Classification

Technology area (CPC A)Human Necessities
CPC primaryA23G1/0003
WIPO fieldFood chemistry
WIPO sectorChemistry

Abstract

The invention relates to a process for reducing the microbial count in a chocolate mass. A chocolate mass and water are placed in a sterilizable container. The chocolate mass and the water are heated and stirred to a target temperature of more than 100° C. An overpressure in the container is built at least during part of the heating period. The container is degassed and cooled. Upon reaching the target temperature, but prior to step d), the pressure is partially lowered abruptly so that an overpressure remains in the container and subsequently the pressure is raised back to the original overpressure.

Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.