NZ314344A

NZ314344A - Preparation of a baked chocolate custard in which the chocolate used has been treated with alkali

Info

Publication number: NZ314344A
Application number: NZ314344A
Authority: NZ
Inventors: Laurent Carment
Original assignee: Nestle Sa
Priority date: 1996-03-12
Filing date: 1997-03-05
Publication date: 1998-04-27
Also published as: AU1620097A; EP0795276A1; AU708611B2; DK0795276T3; PT795276E; MX9701617A; ATE207308T1; ES2164178T3; ZA972099B; EP0795276B1; AR006204A1; DE69616271D1; DE69616271T2

Description

New Zealand Paient Spedficaiion for Paient Number 314344 New Zealand No. International No. 314344 PCT/ TO BE ENTERED AFTER ACCEPTANCE AND PUBLICATION Priority dates: 12.03.1996; Complete Specification Filed: 05.03.1997 Classification: (6) A23L1/187; A23C9/154 Publication date: 27 April 1998 Journal No.: 1427 NO DRAWINGS NEW ZEALAND PATENTS ACT 1953 COMPLETE SPECIFICATION Title of Invention: Process for the preparation of a dessert Name, address and nationality of applicant(s) as in international application form: SOCIETE DES PRODUITS NESTLE S.A., a Swiss body corporate of Entre-deux-Villes, 1800 Vevey, Switzerland 314 3 4 4 Patents Form No. 5 Our Ref: JB207852 Patents Act 1953 COMPLETE SPECIFICATION PROCESS FOR THE PREPARATION OF A DESSERT We, SOCIETE DES PRODUITS NESTLE S.A., a Swiss body corporate of Switzerland of Entre-deux-Villes, 1800 Vevey, Switzerland hereby declare the invention, for which we pray that a patent may be granted to us and the method by which it is to be performed, to be particularly described in and by the following statement: • t \k v • PT05A07486 K© B3 9$ 31 4 3 4 4 Process for the preparation of a dessert The present invention concerns the preparation of a chocolate custard baked in an oven.

In order to prepare custards baked in an oven, a preparation composed of milk, cream, whole egg, sugar and flavouring is placed in a container, for example a glass ramekin or small aluminium dish, and then baked in the 10 container at a controlled temperature, for example around 100°C, for about 45 minutes. This baking is generally carried out by causing the filled container to pass through a hot air oven, baking being achieved both by convection in the hot atmosphere surrounding the containers, as well as 15 by conduction through direct contact between the internal wall with the preparation to be baked.

The industrial manufacture of this type of chocolate dessert presents a problem, as soon as it is desired to 20 provide a high quality product free from a gelling or thickening additive with the same properties as a home-cooked product, that is to say as a housewife would make it according to a traditional recipe, for example in a double saucepan, since flocculation is observed at certain points 25 of the custard preparation in contact with the wall of the container during baking, which renders the product unacceptable.

For this reason, the manufacture of chocolate custards is 30 generally carried out cold in the presence of thickening or gelling agents.

The aim of the invention is to prepare industrially a chocolate custard baked in an oven, in which the 35 organoleptic properties are similar to those obtained for a home-cooked preparation. (followed by page 2) 2 314344 The invention thus concerns a process for preparing a dessert, more particularly a chocolate custard baked in an oven, in which a base is prepared of milk, cream, sugar and chocolate which is heat treated to sterilize it, it is 5 cooled, eggs are mixed with it, the mixture is preheated, containers are filled with this mixture and the mixture is baked in containers in an oven.

Tlie problem presented is resolved by virtue of the fact 10 ttiat the chocolate used has been subjected to an alkalinizing or Dutching treatment so that the pH of the mixture to be baked is greater than 6.8. in. order to put the process into practice, a mixture is 15 made, with stirring, of milk, cream, sugar and advantageously cocoa powder which has been alkalinized to a pfl of about 8, the aim being to reinforce the colour and flavour of the custard. 2 0 Preferably, part of this chocolate mixture is melted in small pieces, alkalinized to a pH of about 6.8 to 7.8, and this premixture is then incorporated in the previous mixture. The whole is sterilized, and then after cooling, liquid egg (advantageously a mixture of egg yolk and egg 25 white with a predominance of egg yolk) is incorporated, and the whole is heated to a temperature lower than the gelling point of the eggs.

This preparation for a custard is advantageously 3 0 homogenized in order to make it smooth and individual containers are filled with it. These filled containers pass through a hot air oven where the preparation gels by baking. After baking, the containers are hermetically sealed by lids, the articles are cooled and packaged. 3 314 3 4 4 The following example illustrates the invention. In this, parts and percentages are by weight, unless indicated to the contrary.

Example Pasteurized milk containing 38 g/1 of fats and 123 g/1 of dry matter, cream containing 450 g/1 of fats and 505 g/1 of dry matter, granulated sugar and cocoa powder were mixed in 10 a first vessel provided with a stirrer.

Separately, in a melting container provided with a stirrer, the pieces of chocolate were melted while incorporating them in part of the mixture of sugar, cream and milk from 15 the first vessel, brought to 70°C, for 11 minutes.

This premixture was then introduced into the first vessel maintained at 15°C. 2 0 The whole was transferred to a plate exchanger where it was kept at 127°C for 2 minutes to sterilize it.

After cooling to 4°C, a liquid mixture was incorporated consisting of 86 % egg yolk and 14 % egg white, and the 25 whole was brought to 68°C by means of a plate exchanger and homogenized in two stages, first of all at 75 bar in the first stage and then at 25 bar in the second stage.

At 68°C, glass ramekins were filled with the custard base 3 0 and the ramekins were then baked for 40 minutes in a hot air oven with temperature control, at a dry temperature of 160°C and a wet temperature of 40°C without air circulation.

After allowing them to stand for 10 minutes at room 3 5 temperature, the ramekins were provided with lids, were «• 314344 cooled in a water bath and were packed in groups in an outer package.

The preceding conditions apply to the preparation of two groups of products : Group A, according to the invention, for which a cocoa powder is used which has been alkalinized to pH 8.1, having 10-12 % fats and a sugared plain chocolate alkalinized to a pH of 7.3, having 33.5 % fats, and Group B, as a comparison, for which a conventional cocoa powder was used with a pH of 6.8, having 20 to 22 % fats and a sugared plain chocolate, having a pH of 6.5 and 33 % fats.

The proportions of the various ingredients are given in the table below.

Ingredients (% of finished product) A B Pasteurized milk 50.53 51.61 Pasteurized cream 18.49 17.41 Pasteurized eggs Granulated sugar 12.1 12 . 01 Alkalinized chocolate 7.4 - Alkalinized cocoa powder 1.5 - Conventional chocolate - 7.47 Conventional cocoa powder - 1.5 pH of the mixture 6.85 6.55

Claims

5 314344 Treatment in the oven was designed to guarantee that the product stored at a temperature of at most 12°C would keep for a minimum of 5 weeks. Under these conditions : Product A had a homogeneous appearance, a smooth texture, a fine chocolate flavour and a dark brown colour. Product B had a heterogeneous appearance, had lumps and an exudation of a watery fluid at certain points in contact with the container, and had a bitter chocolate flavour and a light brown colour. 6 314 3 4 4 Claims WHATVWE CLAIM IS:*

1. Process for preparing a chocolate custard, baked in an oven, in which a base is prepared of milk, cream, sugar and chocolate which is heat treated to sterilize it, it is then cooled, eggs are mixed with it and the mixture is preheated, containers are filled with this mixture and it is baked in the containers in an oven, characterized in that the chocolate used has been subjected to an alkalinizing treatment so that the pH of the mixture to be baked is above 6.8.

2. Process according to claim 1, characterized in that the chocolate comprises an alkalinized chocolate of pH 6.8 to 7.8 and an alkalinized cocoa powder of pH about 8.

3. Process according to claim 1, characterized in that the chocolate is introduced in the form of a premixture while dissolving it in a hot mixture of milk, cream and sugar.

4. Process according to claim 1, characterized in that after having incorporated eggs in liquid form, consisting mainly of egg yolk, in the mixture, homogenization is carried out.

5. Process according to claim 1, characterized in that after passage through the oven, the filled containers are allowed to reach room temperature, the containers are hermetically sealed and are cooled and packaged.

6. Chocolate custard baked in an oven without a thickening or gelling additive, prepared by the process according to one of claims 1 to 5. 31434

7. Process according to claim 1, substantially as herein described with reference the Example.

8. Process according to any one of claims 1-5, substantially as herein described. Societe Des Produits Nestle S.A. By Its Attorneys BALDWIN SON and CAREY 04L— bnd of claims