AR010728A1 - Flan o mousse a base de huevo esterilizado de larga conservacion, que esta gelificado por tratamiento termico, que esta exento de agentes espesantes o emulsificantes agregados, y que es fisica y microbiologicamente estable, procedimiento de preparacion de dicho producto, procedimiento de fabricacion - Google Patents

Flan o mousse a base de huevo esterilizado de larga conservacion, que esta gelificado por tratamiento termico, que esta exento de agentes espesantes o emulsificantes agregados, y que es fisica y microbiologicamente estable, procedimiento de preparacion de dicho producto, procedimiento de fabricacion

Info

Publication number
AR010728A1
AR010728A1 ARP970103290A ARP970103290A AR010728A1 AR 010728 A1 AR010728 A1 AR 010728A1 AR P970103290 A ARP970103290 A AR P970103290A AR P970103290 A ARP970103290 A AR P970103290A AR 010728 A1 AR010728 A1 AR 010728A1
Authority
AR
Argentina
Prior art keywords
procedure
long
gelified
flan
thickening
Prior art date
Application number
ARP970103290A
Other languages
English (en)
Original Assignee
Nestle 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 Nestle Sa filed Critical Nestle Sa
Publication of AR010728A1 publication Critical patent/AR010728A1/es

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 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
  • Dairy Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Grain Derivatives (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

Con el fin de preparar un producto alimenticio a base de huevo de larga duracion capaz de conservar las propiedades funcionales similares a aquellas dehuevo no esterilizado, proteínas de huevo, proteínas de leche rica en caseína y uncarbohidra to se mezclan en una mezcla que se esteriliza mediante UHT. Conel fin de fabricar productos alimenticios gelificados en particular se agrega una solucion esterilizada de sal de calcio y la base esterilizada secocina para formarun gel.
ARP970103290A 1996-07-22 1997-07-22 Flan o mousse a base de huevo esterilizado de larga conservacion, que esta gelificado por tratamiento termico, que esta exento de agentes espesantes o emulsificantes agregados, y que es fisica y microbiologicamente estable, procedimiento de preparacion de dicho producto, procedimiento de fabricacion AR010728A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP96202077A EP0820704B1 (fr) 1996-07-22 1996-07-22 Produit à base d'oeuf de longue conservation et procédé de préparation

Publications (1)

Publication Number Publication Date
AR010728A1 true AR010728A1 (es) 2000-07-12

Family

ID=8224219

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP970103290A AR010728A1 (es) 1996-07-22 1997-07-22 Flan o mousse a base de huevo esterilizado de larga conservacion, que esta gelificado por tratamiento termico, que esta exento de agentes espesantes o emulsificantes agregados, y que es fisica y microbiologicamente estable, procedimiento de preparacion de dicho producto, procedimiento de fabricacion

Country Status (10)

Country Link
EP (1) EP0820704B1 (es)
CN (1) CN1098653C (es)
AR (1) AR010728A1 (es)
AU (1) AU736917B2 (es)
BR (1) BR9704052A (es)
DE (1) DE69636281T2 (es)
ES (1) ES2268698T3 (es)
MX (1) MX9705512A (es)
PL (1) PL187580B1 (es)
PT (1) PT820704E (es)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE69923286T2 (de) * 1999-03-16 2006-01-12 Société des Produits Nestlé S.A. Flüssige, sterilisierte Lebensmittelzubereitung zur Herstellung von hitzegelierenden Produkten und Verfahren ihrer Herstellung
DE60144019D1 (de) * 2000-07-21 2011-03-24 Nestle Sa Pulverförmige produkte auf eibasis und diesen enthaltende nahrungsmittel
US20040213885A1 (en) 2000-07-21 2004-10-28 Jean-Pierre Bisson Egg-based powder and food containing the same
EP2025232A1 (de) * 2007-08-16 2009-02-18 Frischli Milchwerke GmbH Verfahren zur Herstellung eines fliessfähigen Teiges
FR2953371B1 (fr) * 2009-12-08 2012-09-21 Triballat Laiteries Produit lacte et procede de preparation
EP2999347A1 (en) * 2013-05-02 2016-03-30 ETI Gida San. Tic. A.S. Cream product produced by using natural products such as milk, clotted cream, molasses and honey and the production method thereof
FR3061412B1 (fr) * 2016-12-29 2019-07-26 Ynsect Procede et dispositif de production de blocs d'un gel aqueux
CN113317453B (zh) * 2021-05-27 2022-06-14 华南理工大学 一种禽蛋蛋白凝胶颗粒及其生产方法和用途

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1373651A (en) * 1918-01-12 1921-04-05 Guy Leslie Fulton Food preparation and process of making same
US3475180A (en) * 1967-08-24 1969-10-28 Tillie Lewis Foods Inc Low-calorie egg product
FR2296376A1 (fr) * 1975-01-06 1976-07-30 Pierrefitte Auby Sa Preparation industrielle de flans aux oeufs et nouveau produit en resultant
JPS609771B2 (ja) * 1978-08-04 1985-03-13 キユーピー株式会社 ミルクセ−キ原料液の製造方法
JPS56154950A (en) * 1980-05-05 1981-11-30 Yukie Sukegawa Preparation of food like bean curd using milk
JPS5937054B2 (ja) * 1983-07-02 1984-09-07 雪江 祐川 牛乳を用いた豆腐様食品の製造法
ATE34648T1 (de) * 1984-11-02 1988-06-15 Nestle Sa Verarbeitung von eidotter.
JPH0685698B2 (ja) * 1986-03-17 1994-11-02 ミヨシ油脂株式会社 卵黄含有水中油型乳化組成物の製造法
FR2609601B1 (fr) * 1987-01-16 1990-11-09 Valmont Sa Procede pour la fabrication d'un entremet longue conservation a base de lait et d'oeufs
NL9000394A (nl) * 1990-02-19 1991-09-16 Joyvalle C V Werkwijze voor de bereiding van een lang houdbaar kant-en-klaar deeg.
EP0560429A1 (en) * 1992-03-11 1993-09-15 Unilever N.V. Sterilized, whippable non-dairy creams

Also Published As

Publication number Publication date
PL321202A1 (en) 1998-02-02
ES2268698T3 (es) 2007-03-16
BR9704052A (pt) 1998-11-17
EP0820704A1 (fr) 1998-01-28
AU2877897A (en) 1998-01-29
PT820704E (pt) 2006-11-30
MX9705512A (es) 1998-02-28
PL187580B1 (pl) 2004-08-31
DE69636281T2 (de) 2007-04-26
DE69636281D1 (de) 2006-08-03
AU736917B2 (en) 2001-08-09
CN1171211A (zh) 1998-01-28
CN1098653C (zh) 2003-01-15
EP0820704B1 (fr) 2006-06-21

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