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AssigneeNestec S.A.
InventorsHans-Christian Eder, Bernd Elhaus, Franz Liebenspacher
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A multi-layer food composition packaged in a container has a layer of a sterilized fat-containing composition, such as a chocolate, on a heat-treated component, such as a mousse, a creme, a jelly and/or a sauce, and a heat-treated component may be positioned on the fat-containing composition layer. The heat-treated food component has a Bostwick viscosity less than 8 cm, and the fat-containing composition layer has a thickness of between 0.1 mm and 3 mm. The food component and sterilized fat-containing composition are introduced into the container under ultrahygienic or aseptic conditions, and after introduction of a heat-treated food component into the container, the fat-containing composition is sprayed under pressure onto the component.
A process for preparing a three-layered food composition contained in a container which consists essentially of conveying a line of a plurality of containers in a system with machinery which is under a condition selected from the group consisting of ultrahygienic and aseptic conditions and which are suitable for being sealed with a lid and for containing the three layered components, and in sequence, (i) introducing a heat-treated food component into the containers conveyed in an amount so that the heat-treated food component is contained within and occupies a portion of each container to provide a first multi-layer product food component portion, (ii) spraying into the containers conveyed and which contain the first food component a sterilized composition component which comprises a fat under a pressure between 5 bar and 200 bar and at a temperature between 20° C. and 60° C. so that the sterilized fat-containing composition is sprayed onto the first food component portion in the containers conveyed to cover the first food component portion with a continuous layer of the sterilized composition and so that the layer has a thickness between 0.1 mm and 3 mm, (iii) introducing a heat-treated food component onto that sterilized composition layer in the containers conveyed to provide a second multi-layer product food component portion, and (iv) sealing the containers with a lid and wherein the heat-treated food components are the same or different and have a Bostwick viscosity which is sufficient so that the sterilized composition layer does not penetrate the first food component and which is not more than 8 at 120 seconds at 20° C. and wherein the fat-containing composition is sprayed so that the fat-containing composition layer has a thickness between the 0.1 mm and 3 mm and wherein the thickness is sufficient so that the two food component portions are separated one from the other.
A process for preparing and containing a multi-layer food composition comprising, in a system with machinery under a condition selected from the group consisting of ultrahygienic and aseptic conditions, introducing a heat-treated food component into a container so that the heat-treated food component is contained within and occupies a portion of the container and pumping a sterilized food composition component which comprises a fat at a temperature between 20° C. and 60° C. with a piston pump to a spray gun so that the gun sprays the sterilized composition under a pressure between 5 bar and 200 bar onto the heat-treated food component contained in the container to obtain a continuous sterilized fat-containing composition layer having a thickness between 0.1 mm and 3 mm which covers the heat-treated food component contained in the container, wherein the heat-treated food component has a Bostwick viscosity which is sufficient so that the fat-containing composition layer does not penetrate the food component and which is not more than 8 cm at 120 seconds at 20° C., to obtain a multi-layer food composition.
Dependencies are inferred from the claim text.