Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/02—Preliminary treatment, e.g. fermentation of cocoa
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B9/00—Preservation of edible seeds, e.g. cereals
  • A23B9/02—Preserving by heating
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B9/00—Preservation of edible seeds, e.g. cereals
  • A23B9/08—Drying; Subsequent reconstitution

Definitions

• the present invention relates to a method for sterilizing a food product with a low water content, naturally or artificially contaminated. It also relates to the essentially sterile food products obtained and the food compositions containing said food products.
• ingredients and foods with a low water content can enter into the composition of food products.
• These are for example chocolate, sugars (sucrose or others), dried fruits (hazelnuts, almonds ...), dried fruits (banana chips %), cookies or other cereal products, powders (milk and derivatives, mixtures of powdery ingredients %), spices ...
• non-sterile ingredients can affect the commercial and hygienic quality of the finished products.
• the addition of chocolate can contaminate the finished product, in particular by spore-forming bacteria; the same applies to the addition of sugar or hazelnuts to a fresh product which does not support final sterilization.
• aqueous compositions contain compounds which by nature are contaminated, in particular chocolate, the bacteria present in the solid particles, in contact with water, develop which leads to the contamination of the aqueous composition and affects the microbiological stability. of it.
• European patent EP-B-615 692 describes, for example, a method of sterilizing chocolate by heating at a temperature between 110 and 130 ° C for 10 to 30 minutes. This process only sterilizes chocolate because of the low sugar content ( ⁇ 10%).
• European patent application EP-A-770 332 describes a similar sterilization process in which the chocolate mass is heated to a temperature in the region of 125 ° C for 5 to 10 minutes.
• such methods only lead to limited sterilization of the order of log 2, that is to say that the quantity of contaminating microorganisms, in particular spore-forming bacteria, is reduced by only 100.
• the invention relates firstly to a method of sterilizing a food product with a low water content, naturally or artificially contaminated, characterized in that the activity of water (Aw) of said food product is raised to a value greater than about 0.7 preferably greater than 0.8, in that the hydrated food product is subjected to a thermal sterilization step and in that the water is removed so as to recover a food product with a low essentially sterile water content, which presents a contamination, in particular in spore-forming bacteria, at least 1000 times less (3 log) than the contaminated starting product, in particular less than 1 CFU / g.
• the activity of the water is raised to a value greater than 0.87, in particular between 0.9 and 0.96.
• this entire process is carried out by batch in the same tank.
• the invention makes it possible in particular to obtain a reduction in microorganisms, between 3 and 12 log (1000 to 10 12 times less), in particular between 3 and 9 log, and preferably at least 5 log on sporulated bacteria advantageously at least 6 log. Taking into account the initial contamination of the ingredients (100 to 10,000 sporulated per gram approximately), this makes it possible to obtain a "essentially sterile" product containing less than 1 CFU / g, preferably less than 1 CFU / 100g and preferably less than 1 CFU / kg.
• the water activity of a product is a concept that is well known in the food sector, this quantity, abbreviated Aw, measures the availability of water in a sample. In most cases, this water activity is not proportional to the water content of the product.
• a fruit yoghurt has 82% water and has an Aw equal to 0.99; the lean fresh cheese contains 87% water and has an Aw equal to 0.99.
• the methods for measuring the Aw of a product are known to those skilled in the art. Aw is generally measured at 25 ° C.
• the invention relates more particularly to the sterilization of products whose Aw is less than about 0.6 and in particular of the order of about 0.4; mention may be made of chocolate or the like; the dried fruit ; sugars, dried fruit, cookies or other cereal products, powders (milks and derivatives, mixtures of powdery ingredients) and spices.
• One of the advantages of the process according to the invention is that it greatly reduces contamination by spore-forming bacteria. It is known in fact that conventional pasteurization processes make it possible to eliminate vegetative bacteria and not spore-forming bacteria.
• chocolate analog is intended to mean any fatty mass of confectionery containing a continuous fatty phase consisting of one or more fatty substances of vegetable or animal origin and the properties of which are either similar to those of cocoa butter (generally called icing pastes or "compound"), or plastics at 20 ° C (spreads, fatty fillings and pralines). It is also possible to replace the sugar (sucrose) with a well-known sweetening agent of the polyol or acesulfame K type. The non-fatty cocoa solids which have been replaced at least in part by usual constituents in chocolate confectionery are also included in the definition " analogues of chocolate ".
• the method according to the invention will be particularly suitable for the treatment of dark chocolate.
• This is legally defined and generally includes at least 30% cocoa (in the form of dry and defatted cocoa and / or cocoa butter), including at least 2.5% of dry and defatted cocoa; the quantity of milk powder is less than or equal to 5%.
• the invention is also suitable for obtaining different kinds of milk chocolate or white chocolate, essentially sterile.
• white chocolate generally contains 30 to 35% cocoa butter, but does not contain dry and defatted cocoa.
• Water can be added pure, or via aqueous compounds, such as for example milk (skimmed or not, concentrated or not), cream or other dairy derivatives, fruit juices ...
• Aw is measured as follows and is called Aw equivalent:
• the proportion of water corresponding to the total humidity which will be added at the end of the sterilization stage is added to the product with a low water content. Agitation is carried out for 15 min at 50 ° C., avoiding any evaporation, and the mixture is left to stand at 20 ° C. in a closed bottle containing little head space. After 24 hours, the product is reduced to a fine powder or is mixed (depending on its consistency) and its Aw is measured at 25 ° C. on a conventional device of the Aqualab CX-2 or Decagon type.
• the increase in the activity of water is effected by simple hydration by the aqueous phase.
• the mixing is carried out in an appropriate proportion to obtain an Aw at 25 ° C greater than about 0.7, preferably greater than 0.8, preferably greater than 0.87.
• Very fatty dried fruits which absorb little water, can preferably bathe in an excess of water, which will then be drained after sterilization and before evaporation.
• the modulation of the fat content makes it possible to avoid too high a viscosity during hydration or dehydration.
• the intensity of the rheological peak is also correlated with the fat content of chocolate or the like.
• the viscosity of the water + chocolate mixture decreases with the increase in the fat content.
• the texture of the mixture of water and chocolate is no longer a liquid paste but a powder.
• the chocolate + water mixture can therefore take different textures, depending on the fat of the dry chocolate: if the fat is between 28 and 48%, the mixture is a very viscous, almost solid paste; for a fat content of less than 28%, the product rather has the consistency of a powder, easier to mix; if the fat content is more than 48%, the mixture remains very fluid.
• the chocolate subjected to the hydration step comprises at least 48% fat, preferably between 48% and 90%, in particular between 48% and 70% fat.
• chocolate or a chocolate analog whose proportion of fat is less than 28% also makes it possible to achieve the objective set.
• the chocolate or chocolate analog comprises between 20% and 28% of fat.
• the process for sterilizing a food product with a low water content is characterized in that the water activity of the chocolate or the like is raised to a value greater than about 0.87 by kneading d a chocolate or the like containing about less than 28% by weight of fat or by kneading a chocolate or the like containing about more than 48% by weight of fat with an aqueous phase so as to obtain a homogeneous paste.
• degassing is preferably carried out followed by a sterilization step at a temperature generally between 100 and 150 ° C, for an appropriate time, in particular 1 to 10 minutes.
• the hydration is done by adding in one go all the amount of water necessary to reach the target Aw.
• Heating for sterilization will preferably be done by direct injection of food grade steam. It is the sum of the water added at the start and the condensed steam during heating which contributes to increasing the Aw.
• the quantity of vapor injected into the product will preferably be measured by a mass flow meter.
• the hydrated and degassed product will advantageously be heated, before sterilization, for 10 minutes at 80 ° C., then from 20 to 60 minutes between 30 and 37 ° C., in particular to promote the homogeneous distribution of Aw in the product, which will improve the effectiveness of sterilization, especially if it is done without steam injection, or also in the case of pieces.
• a person skilled in the art will adapt the value of Aw, the temperature and the duration of the treatment, according to the ingredients, the nature of the contamination and the material.
• the same level of sterilization can be achieved with a different combination of these parameters. For example, if the Aw of the product to be sterilized is increased, the time / temperature pair can be reduced.
• the treatment can be carried out at an Aw close to 0.65.
• the process involves treatment at 125-130 ° C for 4 minutes at 1.8 hours (preferably for 5 to 30 minutes), or at a temperature of 145-150 ° C for about 30 seconds to 5 minutes, especially from 30 to 60 seconds, preferably 1 to 5 minutes.
• the sterilization time is generally between 15 seconds and 4 min, for a temperature of around 125 to 135 ° C and an Aw greater than 0.9.
• the durations will be longer for fatty ingredients (chocolate, hazelnuts, etc.) compared to non-fatty products (sugar, etc.), because the fatty matter makes the microorganisms more heat-resistant.
• Certain ingredients, such as sugars, can withstand long periods of time at low temperatures; others such as chocolate will preferably be treated above 120 ° C, for a shorter time.
• the chocolate will be sterilized by batch, with an equivalent Aw of 0.82 to 0.95, by heating by direct injection of food-grade steam from 50 ° C to 125-135 ° C, with maintenance for 2 to 8 min at this temperature.
• the steam injection will be preceded by a thorough degassing (- approximately 0.95 bar).
• the water is then preferably removed by evaporation under vacuum at an appropriate temperature, in particular of the order of 80 ° C.
• the viscosity of the hydrated chocolate paste or the like varies according to the fat content.
• the viscosity at 40 ° C measured according to the Casson method on a Haake VT500 viscometer does not exceed approximately 15 Pa.s regardless of the water content added.
• a powder is obtained and not a viscous paste.
• the process can be applied to a chocolate or the like comprising 28 to 48% fat.
• the viscosity measured at the rheological peak is greater than 20 Pa.s and most often becomes infinite (solid product).
• a crystallization of the sugars is observed, which can form agglomerates with the cocoa and milk particles.
• the particles, particularly the sugar crystals should be no larger than 30 microns in size.
• the products obtained have an organoleptic profile substantially similar to standard products and in particular do not have the “burnt” taste obtained when sterilization is carried out according to a conventional process.
• the sterilized products obtained have a reduction in microorganisms of between 3 log and 12 log, most often between 3 and 9 log, and preferably at least 5 log on the spore forming bacteria.
• these products have a contamination of less than 1 CFU / g, preferably less than 1 CFU / 100 g, advantageously less than 1 CFU / kg.
• the invention also relates to a food product, derived from a food product with a low water content, contaminated with microorganisms, characterized in that it is essentially sterile, in that it is capable of being obtained by the process described above and in that it presents a contamination, in particular in sporulated bacteria, at least 1000 times less than said naturally or artificially contaminated food product of departure, in particular less than 1 CFU / g, preferably less than 1 CFU / 100 g and advantageously less than 1 CFU / kg.
• this food product is chocolate or a chocolate analog.
• the invention is also remarkable in that the chocolate or similar chocolate can be in the form of pieces (nuggets %), in particular of a size greater than 4 mm, which allows consumers especially when these pieces are incorporated into a food composition, to recognize and appreciate the taste of chocolate.
• the pieces of chocolate or the like form a discontinuous layer, of width greater than 2 cm and thickness less than 5 mm.
• the chocolate or chocolate analog according to the invention has a sufficient sugar content to make it possible to avoid the bitter taste inherent in cocoa.
• a typical composition of chocolate or chocolate analog according to the invention comprises:
• any chocolate or the like can also include flavorings and one or more emulsifiers such as lecithin or PGPR (or Polyricinoleate of Polyglycerol) in particular.
• PGPR Polyricinoleate of Polyglycerol
• a typical composition of classic dark chocolate comprises in percentage by weight:
• a typical composition of a couverture chocolate includes:
• a typical composition of milk chocolate comprises in percentage by weight:
• a typical composition of white chocolate comprises in percentage by weight:
• the invention also relates to a food composition formed from a particularly continuous aqueous phase, in particular a dairy base, and from sterile food products as defined above in particular chocolate or chocolate analog in mixture or in pieces.
• a food composition formed from a particularly continuous aqueous phase, in particular a dairy base, and from sterile food products as defined above in particular chocolate or chocolate analog in mixture or in pieces.
• sterile food products as defined above in particular chocolate or chocolate analog in mixture or in pieces.
• the invention particularly relates to food compositions with a “neutral” or weakly acidic pH, in particular desserts, in which bacterial contamination, in particular in spore form can develop. Indeed, it is a remarkable advantage of the compositions according to the invention to preserve the microbiological stability while the pH zone is conducive to the development of microorganisms. This development of spore forming bacteria is however very difficult in acid products.
• compositions also have a water activity greater than 0.80, advantageously 0.85 or better 0.90, limits below which the bacteria cannot grow.
• compositions based on fresh dairy product which may be expanded, in the form of an oil-in-water emulsion and which additionally contain one or more fats of dairy or animal origin, one or more sugars and one or more emulsifiers.
• the composition may also include milk powder.
• the dry extract rate is advantageously between 0.20 to 0.34 and has an Aw of around 0.98.
• the pH is between 6 and 7.
• the sterilized products in particular chocolate or chocolate analogs according to the invention, are also suitable for the preparation of foam at neutral pH.
• the food composition can also be coated in a known manner.
• the starting chocolate compositions contain less than 1% water and have an Aw of less than 0.6.
• the ingredients are notably contaminated with spore-forming bacteria of the Bacillus type, approximately 10-10,000 CFU / g, typically 500 CFU / g for cocoa mass and milk.
• the ingredients are melted and mixed between 40 ° C and 50 ° C maximum to avoid foaming during degassing.
• the sugar is completely dissolved.
• the mixtures are subjected to a high vacuum of less than - 0.09 MPa (- 0.9 bar) to degas, which facilitates sterilization at the heart of the ingredients, avoids the oxidation of fatty materials during heating and foaming. during evaporation.
• the Aw increases above 0.90 when injecting steam.
• the equivalent Aw is then about 0.95. It is rapidly cooled to 85 ° C. by the double jacket or by vacuum to stop the aromatic evolution, a reduction of 6 log (base 10) is observed, ie 1,000,000 times.
• the water of the product is evaporated by heating by the double jacket under a vacuum of approximately -0.09 MPa (-0.9 bar) up to a water content of less than 1% or Aw ⁇ 0.30, then cooled to 45 ° C.
• the balance of sterilized cocoa butter is added to obtain the desired fat content.
• the sterile composition at very high shear for example with a colloid mill, to limit the size of the crystals from 30 to 60 ⁇ m, which constitutes a preferred variant.
• the mixer is less shearing and the larger particles, in particular greater than 30 ⁇ m, must be ground in a sterile manner, for example with a ball mill.
• the chocolates thus obtained have an organoleptic profile similar to conventional chocolate without burnt taste and a microbial contamination of less than 1 CFU / kg of chocolate, corresponding to a reduction of 6 log both in natural contamination and after artificial sowing in Bacillus subtilis.
• All these operations can be carried out by batch in a mixer, or continuously (for example, sterilization by scraped surface heat exchanger, then vacuum drying in a thin layer), or by a combination of the two (for example, continuous sterilization by scraped surface heat exchanger, then batch vacuum evaporation).
• Example 7 reduction of the microbial flora of the sugar
• the sugar contains less than 1% of water and its Aw is ⁇ 0.3. It is in particular contaminated by sporulated bacteria of the Bacillus type, approximately 5 to 50 CFU / g, typically 15 CFU / g. Sugar and water are mixed at 50 ° C to obtain an Aw 25 ° C> 0.90 and degassed.
• Double jacket heating is not very effective for powders: in a preferred variant, a tank with microwave generator will therefore be used to provide the energy for evaporation, while remaining under vacuum.
• the sugar obtained regains its initial characteristics, in particular an Aw ⁇ 0.3, with a particle size which can be modified with respect to the standard; its microbial contamination is then less than 1 CFU / 1000 g of sugar. All these operations can be carried out by batch in a mixer, or continuously (for example, sterilization by plate exchangers, then drying on a spray tower with sterile filtered air; possible finishing on a fluidized bed dryer).
• Dried fruits roasted or not, contain less than 7% water and their Aw is ⁇ 0.6. They are in particular contaminated by sporulated bacteria of the Bacillus type, approximately 5 to 50 CFU / g.
• Whole dried fruits, crushed or in paste and water are mixed at 50 ° C to obtain an Aw25 ° C> 0.90 and degassed.
• the pieces of fruit bathe in an excess of water.
• Heat treatment is carried out for 1 to 4 min / 127 ° C. under pressure, preferably by direct injection of food-grade steam. Drain the free water (for the pieces of fruit) then evaporate by providing energy under vacuum at around -0.09 MPa (-0.9 Bar) to dry until Aw ⁇ 0.3).
• the dried fruits obtained find their starting characteristics, in particular their crunchiness (which can even be improved if they have been dried more than at the start) and an Aw ⁇ 0.6, with a particle size which can be modified with respect to the standard; microbial contamination is then less than 1 CFU / kg.
• the starting chocolate has the following composition:
• MGLA anhydrous milk fat
• the process is carried out in a sterile mixer, resistant to pressure and vacuum, equipped with a double jacket, an anchor mixer scraping the walls and a colloid mill.
• the chocolate is intimately mixed at 50 ° C with 15% water. It is degassed by evacuation (-0.95 bar). It is quickly heated by the double jacket to 95 ° C and maintained for 8 minutes. It is then heated under pressure by direct injection of food-grade steam to 126 ° C., then the injection is stopped and the product is kept at this temperature for 3 minutes to sterilize.
• the equivalent Aw of chocolate during sterilization is 0.82.
• the water is evaporated under a vacuum of -0.95 bar while providing energy through the double jacket, until the Aw and the starting humidity are found, then cooled to 50 ° C.
• the agglomerates which are formed are ground using the colloid mill: a final fineness of 60 to 100 ⁇ m is obtained, measured with a micrometer, according to the method well known in chocolate making.
• the chocolate can then be ground more finely to achieve conventional finesse of 15 to 45 ⁇ m, preferably approximately 20 ⁇ m, by passing over an aseptic ball mill.
• Sterilization reduces the contamination of Bacillus subtilis used by 4.2 log compared to the seeded chocolate at the start.
• the starting chocolate has the following composition:
• Its water content is less than 0.5% and its Aw of 0.3.
• Example 9 Two tests are carried out: on naturally contaminated chocolate, and on chocolate seeded with Bacillus subtilis, as in Example 9. The material is identical to Example 9.
• the chocolate is intimately mixed at 50 ° C with 30% water. It is degassed by evacuation (-0.95 bar).
• the water is evaporated under a vacuum of -0.95 bar by providing energy through the double jacket, until the Aw and the starting humidity are found, then it is cooled to 50 ° C.
• the grinding of the agglomerates and crystals of su ⁇ es is identical to Example 9.
• the contamination of naturally contaminated chocolate is ⁇ 1 CFU / kg, a reduction greater than 6 log, and in particular greater than 4.9 log on spore-forming bacteria.
• the starting chocolates have the following composition:
• chocolates 11 and 12 are intimately mixed at 50 ° C with 3% water. It is degassed by evacuation (-0.95 bar). It is heated rapidly by direct injection of food-grade steam to 126 ° C., the injection is stopped and the product is kept 5.5 min at this temperature to sterilize. The equivalent Aw of chocolate is 0.82.
• Evaporation and grinding are identical to Example 9.
• the contamination of chocolate artificially contaminated with Bacillus subtilis was reduced by more than 5.3 log. That of naturally contaminated chocolate is ⁇ 1 CFU / kg, a reduction of 5.8 log, and in particular greater than 4.8 log on spore-forming bacteria.
• Bacillus subtilis has been reduced by more than 4.7 log.
• the chocolate 12 is intimately mixed at 50 ° C with 2.5% water. It is degassed by evacuation (-0.95 bar). It is quickly heated by double jacket to 125 ° C. and the product is kept 30 min at this temperature to sterilize.
• chocolate 11 is intimately mixed at 50 ° C with 8% water. It is degassed by evacuation (-0.95 bar). It is quickly heated by double jacket to 126 ° C and the product is maintained
• Bacillus subtilis has been reduced by 3.6 log.
• Chocolate 11 is intimately mixed at 50 ° C with 3% water. It is degassed by vacuum (-0.95 bar) and heated 10 min to 80 ° C, then from 20 to 60 min at 37 ° C to better distribute the water in the particles constituting the chocolate.
• Example 11 It is quickly heated by double jacket to 145 ° C. and the product is kept 3 min at this temperature to sterilize.
• the equivalent Aw of chocolate is 0.73.
• Evaporation and grinding are identical to Example 9.
• the contamination of chocolate artificially contaminated with Bacillus subtilis was reduced by 3.5 log.
• the taste may be slightly caramelized.
• the starting analog has the following composition:
• the PAG14 icing paste is thoroughly mixed at 50 ° C with 3% water. It is degassed by evacuation (-0.95 bar). It is heated rapidly by direct injection of food-grade steam to 130 ° C., the injection is stopped and the product is kept at this temperature for 5 min to sterilize. The equivalent Aw of chocolate is 0.82.

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Chemical & Material Sciences (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Wood Science & Technology (AREA)
• Zoology (AREA)
• Biotechnology (AREA)
• Confectionery (AREA)
• Preparation Of Fruits And Vegetables (AREA)
• Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

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• 1998
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