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1. 发明申请

WO2004089099A2 PROCESS FOR ADDING MICROBIOLOGICALLY SAFE CHOCOLATE PARTICULATES TO YOGURT 审中-公开
标题翻译：将微生物安全的巧克力颗粒添加到YOGURT的方法
公开(公告)号：WO2004089099A2
公开(公告)日：2004-10-21
申请号：PCT/US2004/010260
申请日：2004-04-01
申请人： THE J. M. SMUCKER COMPANY , RETTINGER, Anthony Michael , HANSEN, John P, , JINDRA, James Andrew , GRUCZA, Mark Stephen
发明人： RETTINGER, Anthony Michael , HANSEN, John P, , JINDRA, James Andrew , GRUCZA, Mark Stephen
IPC分类号： A23G
CPC分类号： A23C9/133 , A23C9/13
摘要： Method of adding lipid-based inclusions, particularly chocolate, to yogurt are provided. The methods of the present invention comprising the steps of providing a filling, the filling having a pH of less than 4.6; and adding the lipid-based inclusions to the filling. In a preferred embodiment, the lipid-based inclusions are formed by the steps of providing a filling, wherein the filling has a pH of 4.6 or less; chilling the filling to a temperature below the temperature required to crystallize the lipid-based inclusions; providing a lipid-based melt that will form the inclusions when crystallized; injecting the lipid-based melt into the chilled filling; allowing the lipid-based melt to at least partially solidify in the chilled filling; and agitating the mixture of step e to form the lipid-based inclusions in the filling. In accordance with the methods of the present invention, the lipid-based inclusions maintain physical integrity and microbiological stability when the filling is incorporated into yogurt.
摘要翻译：提供了向酸奶中添加脂质包裹物，特别是巧克力的方法。本发明的方法包括以下步骤：提供填充物，其pH值小于4.6; 并将脂质基夹杂物加入到填充物中。在优选的实施方案中，通过提供填充物的步骤形成脂质基夹杂物，其中填充物的pH为4.6或更小; 将填充物冷却至低于使基于脂质的夹杂物结晶所需温度的温度; 提供当结晶时将形成夹杂物的基于脂质的熔体; 将基于脂质的熔体注入冷冻填充物中; 允许基于脂质的熔体在冷冻填充物中至少部分固化; 并搅拌步骤e的混合物以在填充物中形成脂质基夹杂物。根据本发明的方法，当将填充物掺入酸奶中时，脂质基夹杂物保持物理完整性和微生物稳定性。

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