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FR2296376A1 - Baked custards with reduced egg content - using e.g. vegetable gelling agent, permitting high temp. continuous cooking - Google Patents

Baked custards with reduced egg content - using e.g. vegetable gelling agent, permitting high temp. continuous cooking

Info

Publication number
FR2296376A1
FR2296376A1 FR7500213A FR7500213A FR2296376A1 FR 2296376 A1 FR2296376 A1 FR 2296376A1 FR 7500213 A FR7500213 A FR 7500213A FR 7500213 A FR7500213 A FR 7500213A FR 2296376 A1 FR2296376 A1 FR 2296376A1
Authority
FR
France
Prior art keywords
gelling agent
high temp
continuous cooking
permitting high
custards
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
FR7500213A
Other languages
French (fr)
Other versions
FR2296376B1 (en
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
PIERREFITTE AUBY SA
Original Assignee
PIERREFITTE AUBY SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by PIERREFITTE AUBY SA filed Critical PIERREFITTE AUBY SA
Priority to FR7500213A priority Critical patent/FR2296376A1/en
Publication of FR2296376A1 publication Critical patent/FR2296376A1/en
Application granted granted Critical
Publication of FR2296376B1 publication Critical patent/FR2296376B1/fr
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Confectionery (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Baked custards may be prepd. by mixing milk with a reduced amt. of eggs (1-4/1), and sugar and other ingredients, together with 0.1-1 wt.% of a gelling agent, pref. chosen from lambda-, or K-carragheenins, agar, carob gum, and/or xanthan gum, and then cooking, pref. in a continuous process at 120-150 degrees C using e.g. a pasteurising or sterilising appts., followed by packaging. The reduced amt. of egg means that cooking may be effected at higher temps., thus allowing continuous operation without loss of texture, flavour etc., esp. useful in industrial prepns.
FR7500213A 1975-01-06 1975-01-06 Baked custards with reduced egg content - using e.g. vegetable gelling agent, permitting high temp. continuous cooking Granted FR2296376A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7500213A FR2296376A1 (en) 1975-01-06 1975-01-06 Baked custards with reduced egg content - using e.g. vegetable gelling agent, permitting high temp. continuous cooking

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7500213A FR2296376A1 (en) 1975-01-06 1975-01-06 Baked custards with reduced egg content - using e.g. vegetable gelling agent, permitting high temp. continuous cooking

Publications (2)

Publication Number Publication Date
FR2296376A1 true FR2296376A1 (en) 1976-07-30
FR2296376B1 FR2296376B1 (en) 1977-07-15

Family

ID=9149423

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7500213A Granted FR2296376A1 (en) 1975-01-06 1975-01-06 Baked custards with reduced egg content - using e.g. vegetable gelling agent, permitting high temp. continuous cooking

Country Status (1)

Country Link
FR (1) FR2296376A1 (en)

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2552307A1 (en) * 1983-09-27 1985-03-29 Gervais Danone Sa IMPROVEMENTS IN FOOD PRODUCTION COMPOSITIONS SUCH AS LACT DESSERTS IN PARTICULAR
EP0209250A1 (en) * 1985-06-19 1987-01-21 NABISCO BRANDS, Inc. Process for preparing puddings
FR2603166A1 (en) * 1986-08-28 1988-03-04 Rhone Poulenc Chimie CHOCOLATE MILK
FR2609601A1 (en) * 1987-01-16 1988-07-22 Valmont Sa METHOD FOR MANUFACTURING LONG-PRESERVED MILK AND EGG RETENTION ENTREMET
EP0795276A1 (en) * 1996-03-12 1997-09-17 Societe Des Produits Nestle S.A. Process for preparing a chocolate pudding
EP0820704A1 (en) * 1996-07-22 1998-01-28 Societe Des Produits Nestle S.A. Shelf-stable egg-based product and process for its preparation
EP0922393A1 (en) * 1997-12-12 1999-06-16 Societe Des Produits Nestle S.A. Method for cooking egg-based desserts with moistened air
WO2007113328A1 (en) * 2006-04-06 2007-10-11 Nestec S.A. Cooked milk food composition with a reduced egg content and comprising pectins
EP2047754A1 (en) * 2007-10-10 2009-04-15 Nestec S.A. Cooked milky food composition containing eggs and an acid preparation and comprising pectins

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1154463A (en) * 1965-09-07 1969-06-11 Gen Foods Corp Method and Composition for Preparing Custard

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1154463A (en) * 1965-09-07 1969-06-11 Gen Foods Corp Method and Composition for Preparing Custard

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
FOOD TECHNOLOGY, VOL. 16, 12 , PAGES 87-91 1962 M.ZABIK ET AL ) *

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2552307A1 (en) * 1983-09-27 1985-03-29 Gervais Danone Sa IMPROVEMENTS IN FOOD PRODUCTION COMPOSITIONS SUCH AS LACT DESSERTS IN PARTICULAR
EP0139570A1 (en) * 1983-09-27 1985-05-02 Compagnie Gervais-Danone Topping compositions for foodstuffs such as dairy desserts
EP0209250A1 (en) * 1985-06-19 1987-01-21 NABISCO BRANDS, Inc. Process for preparing puddings
EP0259203A3 (en) * 1986-08-28 1988-12-28 Rhone-Poulenc Chimie Chocolate milk
FR2603166A1 (en) * 1986-08-28 1988-03-04 Rhone Poulenc Chimie CHOCOLATE MILK
FR2609601A1 (en) * 1987-01-16 1988-07-22 Valmont Sa METHOD FOR MANUFACTURING LONG-PRESERVED MILK AND EGG RETENTION ENTREMET
EP0281431A1 (en) * 1987-01-16 1988-09-07 Valmont S.A. Process for preparing a dessert with an extended preservation, based on milk and eggs
EP0795276A1 (en) * 1996-03-12 1997-09-17 Societe Des Produits Nestle S.A. Process for preparing a chocolate pudding
EP0820704A1 (en) * 1996-07-22 1998-01-28 Societe Des Produits Nestle S.A. Shelf-stable egg-based product and process for its preparation
AU736917B2 (en) * 1996-07-22 2001-08-09 Societe Des Produits Nestle S.A. Long-life egg-based product and preparative process
EP0922393A1 (en) * 1997-12-12 1999-06-16 Societe Des Produits Nestle S.A. Method for cooking egg-based desserts with moistened air
WO2007113328A1 (en) * 2006-04-06 2007-10-11 Nestec S.A. Cooked milk food composition with a reduced egg content and comprising pectins
FR2899435A1 (en) * 2006-04-06 2007-10-12 Nestec Sa LACTEE CUITE FOOD COMPOSITION, DECREASED IN EGGS AND COMPRISING PECTINES
AU2007233643B2 (en) * 2006-04-06 2013-01-10 Société des Produits Nestlé S.A. Cooked milk food composition with a reduced egg content and comprising pectins
EP2047754A1 (en) * 2007-10-10 2009-04-15 Nestec S.A. Cooked milky food composition containing eggs and an acid preparation and comprising pectins

Also Published As

Publication number Publication date
FR2296376B1 (en) 1977-07-15

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Legal Events

Date Code Title Description
CA Change of address
CD Change of name or company name
TP Transmission of property
ST Notification of lapse