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21. 发明授权

EP1100343B1 PROCEDE DE STERILISATION D'UN PRODUIT ALIMENTAIRE A FAIBLE TENEUR EN EAU, PRODUIT ALIMENTAIRE OBTENU ET COMPOSITION ALIMENTAIRE LE CONTENANT 有权
标题翻译：灭菌程序含水量低含组合物食物，使制成品及
公开(公告)号：EP1100343B1
公开(公告)日：2004-04-07
申请号：EP99934812.1
申请日：1999-07-29
申请人： COMPAGNIE GERVAIS DANONE
发明人： FUHRMANN, Benoît , RABAULT, Jean-Luc
IPC分类号： A23G1/02 , A23B9/02 , A23B9/08
CPC分类号： A23G1/02 , A23B9/02 , A23B9/08
摘要： The invention concerns a method for sterilising a food product with low water content, contaminated by micro-organisms, in particular chocolate or the like. The invention is characterised in that it consists in raising said food product water activity (Aw) to a value higher than 0.7, preferably higher than 0.8, and in subjecting the hydrated food product to a thermal sterilisation step and in eliminating the water so as to recuperate a substantially sterilised food product with low water content having contamination, particularly in spore-forming bacteria, at least 1000 times less (3 log) than the initial contaminated product, in particular less than 1 UFC/g. The invention also concerns the resulting sterilised food product and the food compositions containing said food product.

22. 发明公开

EP1307105A2 PROCEDE DE FABRICATION D'UN PRODUIT ALIMENTAIRE AERE ET PRODUIT AINSI OBTENU 有权
标题翻译：用于生产食品播出和物品获得的产品
公开(公告)号：EP1307105A2
公开(公告)日：2003-05-07
申请号：EP01958183.4
申请日：2001-07-26
申请人： Compagnie Gervais Danone
发明人： AYMARD, Pierre , BELOUIN, François , GOETHALS, René , PILLARD, Laurent , RABAULT, Jean-Luc
IPC分类号： A21D8/02 , A21D13/08 , A23P1/16 , A23P1/14 , A23G1/10 , A23G3/02 , A23G3/00 , A23G1/00 , A23G1/20 , A23G3/20
CPC分类号： A23P30/40 , A21D8/025 , A21D13/50 , A23G1/105 , A23G1/208 , A23G1/52 , A23G1/54 , A23G3/0221 , A23G3/0294 , A23G3/2069 , A23G3/52 , A23G3/54 , A23P30/32
摘要： The invention concerns a method for making a cellular food product, by dispersing and/or dissolving under pressure a gas in a food product comprising at least butterfat, then by expansion to produce cell-formation. The invention is characterised in that said dispersion and/or dissolution is carried out between 8 and 50 bars at a temperature less than 50 °C in a mixing and transporting installation having at least a static mixer (STMX), at a temperature for which said composition exhibits a Casson viscosity ranging between 2 and 500 Pa's and a flow point ranging between 2 and 300 Pa's, and it involves depositing the cellular food product in the form of individual products (5), or at least a strip, whereof the shape is globally preserved as long as it is not subjected to a compression force.

23. 发明授权

EP1824345B1 MULTILAYER FRESH MILK PRODUCT CONTAINING PIECES OF CHOCOLATE OR A CHOCOLATE-LIKE PRODUCT, AND METHOD FOR PRODUCING SAME 有权
标题翻译：巧克力和巧克力样产品含多层鲜牛奶制品及其制造方法
公开(公告)号：EP1824345B1
公开(公告)日：2011-03-02
申请号：EP05808599.4
申请日：2005-10-24
申请人： Compagnie Gervais Danone
发明人： RABAULT, Jean-Luc , PICK, Gérard
IPC分类号： A23C9/156 , A23G9/28
CPC分类号： A23C9/156 , A23C9/1307
摘要： The present invention relates to a method for producing a multilayer, acidic or neutral fresh milk product comprising at least one layer of chocolate pieces, which method comprises the following successive steps: a) pasteurization of the chocolate having a fat concentration of between 43 and 85% by weight with a pasteurization strength FZ of between 6000 and 10 000 000 min, advantageously between 10 000 min, advantageously between 10 000 and 500 000 min, even more advantageously between 15 000 and 100 000 min, or sterilization of the chocolate having a fat content of between 43 and 85% by weight; b) cooling of the pasteurized or sterilized chocolate to a temperature of between 24 and 45°C, advantageously between 24 and 38°C, advantageously between 33 and 38°C; c) in an environment in which the microorganisms are filtered out, injection of a stream of pasteurized or sterilized, acidic or neutral mil base having a temperature of between “its freezing point + 1°C” and 12 °C, advantageously between “its freezing point + 1 °C” and 12°C, advantageously between “its freezing point +1°C” and 6°C and of a discontinuous stream of pasteurized of sterilized, cooled chocolate, into a thermoformed or preformed decontaminated pot; d) placing a cover on the pot containing a multilayer, acidic or neutral fresh milk product containing at least one layer of pieces of pasteurized or sterilized chocolate having a fat concentration of between 48 and 85% by weight, said product being conserved at a temperature of between 1 and 10°C for a period of between 12 days and six weeks.

24. 发明公开

EP2091343A1 FOURRAGE GRAS OU PATE A TARTINER AUX FRUITS 失效转让
标题翻译：注油或涂敷在水果基地
公开(公告)号：EP2091343A1
公开(公告)日：2009-08-26
申请号：EP07822640.4
申请日：2007-11-15
申请人： Compagnie Gervais Danone
发明人： RABAULT, Jean-Luc , LAMBERT, Flavien
IPC分类号： A23D7/005 , A23L1/064 , A23L1/212 , A23G1/48
CPC分类号： A23D7/0056 , A23G1/48 , A23L19/01 , A23L21/12
摘要： The invention relates to a fruit-based fatty stuffing or spread comprising a suspension of solid particles in a continuous fatty phase containing at least one sweetening agent in a amount lower than 45 wt %, less than 3 wt % and advantageously less 1 wt % of non fatty dried cocoa, and having a fatty material content of between 23 and 38 wt %, characterised in that it contains milk powder and/or dairy derivatives powder and/or dry starch and between 3 and 20 wt % of a fruit powder, the fruit powder having a D90 lower than 500 µm and a water content lower than 8 wt %, the content of (milk powder + diary derivatives powder + dry starch) being higher than 25 wt %. The invention further relates to a method for producing the fatty stuffing or spread and to the use thereof in a food product.

25. 发明公开

EP1912515A2 FOURRAGE GRAS OU IMITATION DE CHOCOLAT POUR PRODUITS DE CUISSON CEREALIERS 有权转让
标题翻译：加注黄油制作的巧克力谷物返回产品
公开(公告)号：EP1912515A2
公开(公告)日：2008-04-23
申请号：EP06794304.3
申请日：2006-08-07
申请人： COMPAGNIE GERVAIS DANONE
发明人： RABAULT, Jean-Luc , BELOUIN, François
IPC分类号： A23G1/40 , A23G1/36 , A23G1/50 , A23G1/56
CPC分类号： A23G1/36 , A21D13/24 , A21D13/28 , A21D13/32 , A21D13/38 , A23D9/007 , A23G1/40 , A23G1/50 , A23G1/56 , A23G3/346 , A23G2200/06 , A23G2200/08 , A23G2220/00
摘要： The invention relates to a butterfat filling or imitation chocolate with a reduced butterfat and/or sugar content, and cereal cooking products comprising one such butterfat filling or imitation chocolate. The inventive butterfat filling or imitation chocolate consists of a suspension of solid particles in a continuous fat phase, said suspension comprising less than 33 % butterfat and between 3 and 40 % raw starch.

26. 发明授权

EP1307105B1 PROCEDE DE FABRICATION D'UN PRODUIT ALIMENTAIRE AERE ET PRODUIT AINSI OBTENU 有权
标题翻译：用于生产食品播出和物品获得的产品
公开(公告)号：EP1307105B1
公开(公告)日：2006-04-19
申请号：EP01958183.4
申请日：2001-07-26
申请人： COMPAGNIE GERVAIS DANONE
发明人： AYMARD, Pierre , BELOUIN, François , GOETHALS, René , PILLARD, Laurent , RABAULT, Jean-Luc
IPC分类号： A21D8/02 , A21D13/08 , A23P1/16 , A23P1/14 , A23G1/10 , A23G3/02 , A23G3/00 , A23G1/00 , A23G1/20 , A23G3/20
CPC分类号： A23P30/40 , A21D8/025 , A21D13/50 , A23G1/105 , A23G1/208 , A23G1/52 , A23G1/54 , A23G3/0221 , A23G3/0294 , A23G3/2069 , A23G3/52 , A23G3/54 , A23P30/32
摘要： The invention concerns a method for making a cellular food product, by dispersing and/or dissolving under pressure a gas in a food product comprising at least butterfat, then by expansion to produce cell-formation. The invention is characterised in that said dispersion and/or dissolution is carried out between 8 and 50 bars at a temperature less than 50 DEG C in a mixing and transporting installation having at least a static mixer (STMX), at a temperature for which said composition exhibits a Casson viscosity ranging between 2 and 500 Pa's and a flow point ranging between 2 and 300 Pa's, and it involves depositing the cellular food product in the form of individual products (5), or at least a strip, whereof the shape is globally preserved as long as it is not subjected to a compression force.
摘要翻译：本发明涉及一种方法用于制造蜂窝食品产品，通过在食品中的气体分散和/或在压力下溶解，其包含至少乳脂，然后通过膨胀以产生细胞的形成。本发明DASS所述分散体和/或溶解是在在混合和输送安装具有至少一个静态混合器（STMX）的温度低于50℃，8名50巴之间进行，在温度为其中所述组合物表现出卡松粘度为它涉及沉积2和500帕的之间和流点范围2和300之间帕的，并且在各个产品（5），或至少一个条的形式蜂窝食物产品，WHEREOF形状是全球保存，只要它不会受到压缩力。

27. 发明授权

EP1178733B2 PRODUIT ALIMENTAIRE COMPRENANT UNE MASSE SOLIDE A BASE DE CHOCOLAT OU ANALOGUE EN CONTACT AVEC UNE MASSE HUMIDE 有权
标题翻译：含有用湿布GROUND FOODS复合材料中固体的基于地面的巧克力或类似
公开(公告)号：EP1178733B2
公开(公告)日：2006-02-22
申请号：EP00929652.6
申请日：2000-05-19
申请人： COMPAGNIE GERVAIS DANONE
发明人： RABAULT, Jean-Luc , WARIN, Françoise , LOISEL, Christophe
IPC分类号： A23G3/00 , A23G1/00
CPC分类号： A23G1/30 , A23G1/325 , A23G1/54 , A23G3/343 , A23G3/36 , A23G3/362 , A23G3/40 , A23G3/54 , A23G2200/00 , A23G2200/08
摘要： The invention concerns a food product comprising a substantially solid mass based on chocolate or the like in contact with a wet medium in non-frozen state, with a local free moisture content ranging between 45 and 88 %, said substantially solid mass having a low water intake in suitable conditions of preservation. The invention is characterised in that the substantially solid mass of chocolate or chocolate-like product comprises in weight percentages: between 43 and 50 % fat; defatted dry cocoa 13 %; the weight ratio defatted dry cocoa/(sugars and optionally skimmed milk powder) being less than 0.45 and the solid mass being such that for an aqueous medium having a local free moisture content between 45 and 88 %, the value (τ) is less than 3, the value τ being defined by the equation: τ = (-[water] + 0.37) x MG + (5.25 x [water] - 1.67) x (S + PLE) + (26.2 x [water] - 9.6) x C + (61 x [water] - 14.5) x (S + PLE) x C.

28. 发明授权

EP2091343B1 FOURRAGE GRAS OU PATE A TARTINER AUX FRUITS 失效转让
标题翻译：注油或涂敷在水果基地
公开(公告)号：EP2091343B1
公开(公告)日：2011-02-16
申请号：EP07822640.4
申请日：2007-11-15
申请人： Compagnie Gervais Danone
发明人： RABAULT, Jean-Luc , LAMBERT, Flavien
IPC分类号： A23D7/005 , A23L1/064 , A23L1/212 , A23G1/48
CPC分类号： A23D7/0056 , A23G1/48 , A23L19/01 , A23L21/12
摘要： The invention relates to a fruit-based fatty stuffing or spread comprising a suspension of solid particles in a continuous fatty phase containing at least one sweetening agent in a amount lower than 45 wt %, less than 3 wt % and advantageously less 1 wt % of non fatty dried cocoa, and having a fatty material content of between 23 and 38 wt %, characterised in that it contains milk powder and/or dairy derivatives powder and/or dry starch and between 3 and 20 wt % of a fruit powder, the fruit powder having a D90 lower than 500 µm and a water content lower than 8 wt %, the content of (milk powder + diary derivatives powder + dry starch) being higher than 25 wt %. The invention further relates to a method for producing the fatty stuffing or spread and to the use thereof in a food product.

29. 发明公开

EP1991061A1 PROCESS FOR THE MANUFACTURE OF A FROZEN DESSERT AND FROZEN DESSERT THUS OBTAINED 审中-公开
标题翻译：用于生产冷冻甜点，所以得了冷冻甜品
公开(公告)号：EP1991061A1
公开(公告)日：2008-11-19
申请号：EP07705582.0
申请日：2007-02-14
申请人： COMPAGNIE GERVAIS DANONE
发明人： RABAULT, Jean-Luc , PHILIPPE, Jean-Marc
IPC分类号： A23C3/04 , A23C9/123 , A23C9/154 , A23C9/156 , A23G9/40 , A23G9/36 , A23G9/04 , A23G9/28
CPC分类号： A23C3/045 , A23C9/123 , A23C9/1544 , A23C9/1565 , A23C2210/30 , A23C2260/152 , A23G9/045 , A23G9/12 , A23G9/22 , A23G9/32
摘要： The present invention relates to a process for the manufacture of a frozen dessert, comprising the successive steps consisting in: (a) freezing an industrial milk composition comprising from 6 to 45% by weight of dry matter and fermented or nonfermented milk, the said composition not comprising both yoghurt and a fruit puree and/or juice, in order to obtain a frozen composition; (b) optionally bringing the said frozen composition to a core temperature ranging from -15 to -25°C or from -15 to -300C, (c) placing the said frozen composition in a device equipped with grinding means and optionally aerating means, and (d) texturing the said frozen composition with the aid of the said grinding and optionally aerating means. It also relates to the frozen dessert thus obtained.

30. 发明公开

EP1973416A2 PROCESS FOR THE MANUFACTURE OF FROZEN DESSERT AND FROZEN DESSERT THUS OBTAINED 审中-公开
标题翻译：用于生产冷冻甜品及所以得了冷冻甜品
公开(公告)号：EP1973416A2
公开(公告)日：2008-10-01
申请号：EP06842256.7
申请日：2006-12-20
申请人： COMPAGNIE GERVAIS DANONE
发明人： RABAULT, Jean-Luc , PHILIPPE, Jean-Marc , FLAT, Bénédicte
IPC分类号： A23G9/48 , A23G9/44 , A23G9/40 , A23G9/42
CPC分类号： A23G9/40 , A23G9/42 , A23G9/44 , A23G9/48
摘要： The present invention relates to a process for the manufacture of a frozen dessert, comprising the successive steps consisting in: (a) freezing a mixture containing a fruit puree and/or juice, yoghurt and optionally added sugars and/or other ingredients, in order to obtain a frozen composition, (b) optionally bringing the said frozen composition to a core temperature ranging from -15 to -25°C or from -15 to -30°C, (c) placing the said frozen composition in a device equipped with grinding means and optionally with aerating means, which device does not comprise extrusion means, and (d) texturing the said frozen composition with the aid of the said grinding and optionally aerating means. It also relates to the frozen dessert thus obtained.

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