Title:
【発明の名称】低水分含量食品の滅菌方法、得られた食品および、それを含む食物組成物
Document Type and Number:
Japanese Patent JP2002522037
Kind Code:
A
Abstract:
The invention relates to a process for sterilizing a food product with a low water content, the food product being contaminated by microorganisms, in particular chocolate or a chocolate analogue, the process being remarkable in that the water activity (Aw) of said food product is raised to a value of more than about 0.7, preferably more than 0.8, in that the hydrated food product undergoes a thermal sterilization step and in that water is eliminated so as to recover an essentially sterile food product with a low water content with a contamination, in particular of sporulaceous bacteria, at least 1000 times lower (log 3) than the contaminated starting product, and in particular less than 1 CFU/g. The invention also relates to the sterilized food product and food compositions comprising said product.
Inventors:
Benoit, furman
Jean-Luc, Labeau
Jean-Luc, Labeau
Application Number:
JP2000563148A
Publication Date:
July 23, 2002
Filing Date:
July 29, 1999
Export Citation:
Assignee:
COMPAGNIE GERVAIS DANONE
International Classes:
A23B9/02; A23B9/08; A23G1/00; A23G1/02; A23G1/30; A23G3/00; A23G3/34; A23L3/00; A23L3/16; C13B40/00; (IPC1-7): A23G1/00; A23G3/00; A23L3/16
Domestic Patent References:
| JPS63164840A | 1988-07-08 | |||
| JPH03500250A | 1991-01-24 | |||
| JPH0235038A | 1990-02-05 | |||
| JPS57170142A | 1982-10-20 | |||
| JPS5654140A | 1981-05-14 | |||
| JPH0889560A | 1996-04-09 | |||
| JPH11289986A | 1999-10-26 | |||
| JPS6287160A | 1987-04-21 | |||
| JPH0576330A | 1993-03-30 | |||
| JPH0838355A | 1996-02-13 | |||
| JPS59196028A | 1984-11-07 | |||
| JPS6443150A | 1989-02-15 | |||
| JPS5654140B2 | 1981-12-23 |
Foreign References:
| EP0111614A1 | 1984-06-27 |
Attorney, Agent or Firm:
Kenji Yoshitake (3 others)