AU2007233643A1 - Cooked milk food composition with a reduced egg content and comprising pectins - Google Patents
Cooked milk food composition with a reduced egg content and comprising pectins Download PDFInfo
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- AU2007233643A1 AU2007233643A1 AU2007233643A AU2007233643A AU2007233643A1 AU 2007233643 A1 AU2007233643 A1 AU 2007233643A1 AU 2007233643 A AU2007233643 A AU 2007233643A AU 2007233643 A AU2007233643 A AU 2007233643A AU 2007233643 A1 AU2007233643 A1 AU 2007233643A1
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- 235000010987 pectin Nutrition 0.000 title claims description 53
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- 238000004519 manufacturing process Methods 0.000 claims description 2
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- 238000010438 heat treatment Methods 0.000 description 4
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- IAJILQKETJEXLJ-RSJOWCBRSA-N aldehydo-D-galacturonic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-RSJOWCBRSA-N 0.000 description 3
- 235000010418 carrageenan Nutrition 0.000 description 3
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- 238000005886 esterification reaction Methods 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 229920000926 Galactomannan Polymers 0.000 description 2
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- 229920002472 Starch Polymers 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
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- 238000001816 cooling Methods 0.000 description 2
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- 229920001285 xanthan gum Polymers 0.000 description 2
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- 239000000230 xanthan gum Substances 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
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- 241000207199 Citrus Species 0.000 description 1
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- 244000131522 Citrus pyriformis Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000723382 Corylus Species 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- AEMOLEFTQBMNLQ-DTEWXJGMSA-N D-Galacturonic acid Natural products O[C@@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-DTEWXJGMSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
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- PNNNRSAQSRJVSB-BXKVDMCESA-N aldehydo-L-rhamnose Chemical group C[C@H](O)[C@H](O)[C@@H](O)[C@@H](O)C=O PNNNRSAQSRJVSB-BXKVDMCESA-N 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 150000001480 arabinoses Chemical class 0.000 description 1
- AEMOLEFTQBMNLQ-UHFFFAOYSA-N beta-D-galactopyranuronic acid Natural products OC1OC(C(O)=O)C(O)C(O)C1O AEMOLEFTQBMNLQ-UHFFFAOYSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
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- 239000000975 dye Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
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- 239000000945 filler Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 150000002256 galaktoses Chemical class 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 125000004492 methyl ester group Chemical group 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000002480 mineral oil Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000004926 polymethyl methacrylate Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 125000001424 substituent group Chemical group 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 150000003742 xyloses Chemical class 0.000 description 1
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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)
- Meat, Egg Or Seafood Products (AREA)
- Jellies, Jams, And Syrups (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
Description
VERIFICATION OF TRANSLATION I, Charles Edward SITCH BA, Managing Director of RWS Group Ltd UK Translation Division, of Europa House, Marsham Way, Gerrards Cross, Buckinghamshire, England, state that: 1. One of its translators is well acquainted with both the English and French languages, and 2. The attached document is a true and complete translation of the specification accompanying the application for patent made in International Patent Application No. PCT/EP2007/053394 filed on 5 April 2007, to the best of my knowledge and belief. SIGNED this 22nd day of September 2008 C. E. SITCH Managing Director - UK Translation Division For and on behalf of RWS Group Ltd Cooked milk food composition with a reduced egg content and comprising pectins The invention relates to a cooked milk food composition 5 with a reduced egg content and comprising at least one pectin. Baked milk food compositions containing eggs, for instance egg-based desserts made with cream or milk 10 desserts such as "petits pots de creme" [baked French custard desserts], which are optionally flavored, are generally based on whole eggs and on cream. The texturing can be improved by adding thickeners and/or gelling agents, for instance galactomannans, pectins, 15 alginates, carrageenans, xanthan gum, gelatin and/or starches. However, the proportion of eggs plays an important role in the texturing. In economic terms, it is desired to 20 decrease this content while at the same time maintaining the texture quality obtained, in particular when the product comes out of the oven. Now, it is found that merely increasing the content of 25 texturing agents does not make it possible to maintain this quality when the egg content is significantly decreased. The technical problem to be solved therefore consists 30 in decreasing the egg content of a cooked milk food composition containing eggs, while at the same time conserving the texture qualities obtained with a higher proportion of whole eggs, in particular at the end of cooking. 35 It has now been found that the addition of pectins combined with a heat treatment makes it possible to obtain a cooked milk food composition containing eggs which has the desired texture at the end of cooking, in - 2 particular which is suitably resistant to impacts, while at the same time making it possible to significantly reduce the amount of eggs in said composition. 5 Unexpectedly, it has in fact been found that, in the absence of heat treatment, the desired texture is not obtained, which distinguishes this use of pectins from the gelling or thickening uses known in the food 10 sector. It has also been found that the texturing effect cannot be obtained in the absence of eggs, contrary to what can be observed using gelling hydrocolloids such as 15 carrageenans or carob, which interact with the milk proteins and can exhibit gelling properties in the absence of any egg. Without being bound by any mechanism of action, it is 20 possible to put forward the hypothesis that the effect obtained results from the synergy between the pectin and the egg proteins during the heat treatment. Pectins are polymers of D-galacturonic acid, the units 25 of which are linked to one another by 1-+4 glycosidic bonds, and which are extracted from plants, in particular from citrus peel, apple marc or beetroot. This sequence can be interrupted by methylpentose or L-rhamnose units, and by branched branches of neutral 30 sugars, such as galactoses, arabinoses or xyloses. Pectins are in general characterized by their galacturonic acid content, their chain length and the number of nonglycoside substituents that they possess. 35 They are also characterized by their degree of methylation, which defines the percentage of galacturonic acid in methyl ester form.
- 3 According to this esterification, pectins with a high degree of methylation or HM pectins (for high methyl), which have a degree of esterification of greater than 50% (i.e. more than 50% of the glucuronic acids are 5 methylated), and pectins with a low degree of methylation or LM pectins (for low methyl), which have a degree of esterification of less than 50% (i.e. less than 50% of the glucuronic acids are methylated), are distinguished. 10 Pectins are widely used in food products, for example as a setting agent in canned products, jams or jellies; as a stabilizer in fruit juices; as an emulsifier in mineral oils, mayonnaises or egg substitutes; or else 15 in breadmaking or in pastry-making as a water-retaining agent or as a filler. However, none of these uses suggests combining, in a milk food composition containing eggs, the addition of 20 pectin, reduction of the egg content and a heat treatment for the purpose of obtaining a cooked milk food composition containing eggs, with a reduced egg content, while at the same time conserving a texture which is satisfactory from both a qualitative (consumer 25 taste) and industrial (resistance to impacts, in particular during packaging and transport) point of view. According to a first aspect, the invention therefore 30 relates to a cooked milk food composition containing eggs, which contains at least one pectin, in which the egg/pectin weight ratio is approximately 5/1 to 40/1, in particular approximately 5/1 to 20/1, said composition being cooked at a temperature greater than 35 or equal to 700C. Advantageously, the composition according to the invention is devoid of sequestering anions or of compounds containing sequestering anions, commonly used - 4 in the food sector for reducing the reactivity of pectin. Preferably, the egg content in the composition is less 5 than or equal to 14%, especially from 10% to 14%, in particular at least 2%, and less than or equal to 14%, especially less than 12%, relative to the weight of all the ingredients in the composition. Advantageously, the egg content is of the order of from 2% to 10%, 10 especially from 3% to 10%, relative to the weight of all the ingredients in the composition. The term "eggs" is intended to mean both whole eggs and egg constituents, egg white or yolk. 15 The term "reduced egg content" is intended to mean a reduction of at least 20%, preferably at least 50%, or even up to 70% in the amount of eggs which would be used in the absence of pectin in the composition. 20 Said milk food composition can contain approximately 50% to 80% by weight of at least one milk-based component, relative to the total weight of the composition. The term "milk-based component" is 25 intended to mean, for example, milk, the latter being whole, semi-skimmed or skimmed, optionally reconstituted in powdered form, or alternatively cream. Advantageously, the pectin content is of the order of 30 from 0.3% to 1%, relative to the weight of all the ingredients in the composition. The pectins used may have a low degree of methylation (LM pectins), derived, for example, from apple or 35 lemon, or a high degree of methylation (HM pectins), LM pectins being preferred. A mixture of LM pectins and HM pectins can also be used.
- 5 The food composition according to the invention can also comprise one or more ingredients that are usual in the sector, chosen, for example, from natural or 5 artificial dyes or natural or artificial flavorings. It may also contain solid additives in particulate form, such as, for example, fragments of dry or crystallized fruits; fragments of nuts, hazelnuts, 10 almonds or citrus fruit peel; cereals, hundreds and thousands, etc. It can also contain one or more food additives, such as thickeners and/or gelling agents and/or texturing 15 agents, for example galactomannans, alginates, carrageenans, xanthan gum, gelatin and/or starches, and/or preserving agents. The food composition according to the invention can, 20 for example, be a dessert such as an egg-based dessert made with cream, or a "petit pot de creme" [baked French custard dessert], which may or may not be flavored. 25 According to a subsequent aspect, the invention also relates to a process for preparing a food composition as described above, comprising the steps consisting in: - preparing a mixture comprising eggs, at least one milk-based component and at least one pectin, and 30 - subjecting said mixture to cooking at a temperature of greater than or equal to 70 0 C. Advantageously, said composition is devoid of sequestering anions or of compounds containing 35 sequestering anions. Preferably, in the mixture comprising eggs, at least one milk-based component and at least one pectin, the egg content is less than or equal to 14%, especially - 6 from 10% to 14%, in particular at least 2% and less than or equal to 14%, preferably less than or equal to 12%, relative to the weight of all the ingredients. 5 Advantageously, said mixture comprises from 2% to 10%, especially from 3% to 10% by weight of eggs, relative to the weight of all the ingredients. According to a preferred aspect, said mixture comprises 10 from 0.3% to 1% by weight of pectin relative to the weight of all the ingredients. The cooking can be carried out in the absence of agitation, for example in an oven, in particular in an 15 oven with a stream of dry or humid air, in an incubator or in a water bath, batchwise or continuously. Advantageously, during continuous cooking, the composition is static in the jar. 20 The cooking temperature may, for example, be of the order of 70 to 160 0 C, in particular of the order of 70 to 100 0 C. 25 The cooking time is variable depending of the type of food composition, and may, for example, be of the order of 15 to 45 min. Advantageously, the cooking will be carried out without 30 agitation in an oven with a stream of humidified dry air, as described, for example, in application EP-A-922 393. The degree of humidity may, for example, be of the order of 60 at a humid temperature of 95 0 C. 35 After cooking, the food composition is cooled, and then refrigerated, for example at a temperature of approximately 4°C.
- 7 The invention also relates to a cooked milk food composition containing eggs, that can be obtained by means of the process described above. 5 The invention also relates to the use of a cooked milk food composition containing eggs as described above, for reducing the egg content in a cooked milk food composition containing the latter. In particular, according to a subsequent aspect, the invention also 10 relates to a process for reducing the egg content in a cooked milk food composition containing the latter, comprising the preparation of a mixture comprising eggs, at least one milk-based component and at least one pectin, in which the egg/pectin weight ratio is 15 approximately 5/1 to 40/1, in particular approximately 5/1 to 20/1, and at least one step consisting in cooking the composition comprising said mixture. In said process, the various parameters relating to the 20 components of the mixture comprising eggs, at least one milk-based component and at least one pectin, or to the cooking conditions, can be chosen from those defined above in the present description. 25 The invention is illustrated in a nonlimiting manner by the examples below. Example 1: preparation of "petits pots de creme" [baked French custard desserts] 30 "Petits pots de creme", the composition of which is indicated in table 1 below, were prepared: Table 1 35 Ingredients % by weight Whole milk 3.5% fat 55-65 Powdered milk 3 Glucose syrup 1 to 3 - 8 Sugar 10 to 12 Natural corn starch 0.5 to 1.5 Cream (45.6% fat) 10 Palm oil 2 Whole eggs 5 Flavoring 0.7 to 1.2 LM pectin (LA 415, Danisco) 0.6 TOTAL 100.00 The process is carried out in the following way: the pulverulent ingredients are premixed, and then the mixture is moistened with the warm milk and then the 5 cream and the palm oil. The mixture is then subjected to a UHT treatment at 130 0 C for a few seconds. After cooling to 50-70'C, the liquid eggs are added, the container is filled and baking is carried out for 15-45 minutes at 75-100 0 C (cooking with humidified 10 air). The container is subsequently sealed and packaged, and then cooled. 15 The product obtained has a consistency equivalent to that of an egg custard containing approximately 12% of eggs, without addition of pectin. Example 2: measurement of the gel strength 20 The composition of example 1 (composition 1) was compared with 5 comparative compositions prepared on the basis of the ingredients indicated in table 1 of example 1, varying certain ingredients, i.e. the 25 pectin, the milk component (milk, powdered milk and cream) and the amount of eggs, in the following way: - composition 2 is identical to composition 1, except that it contains 12% of eggs and that it lacks 30 pectin; - 9 - composition 3 is identical to composition 1, except that it lacks pectin; - composition 4 is identical to composition 1, except that it lacks eggs; 5 - composition 5 is identical to composition 1, except that it has not been cooked, and - composition 6 is identical to composition 1, except that it lacks milk component. 10 Compositions 1, 2, 3, 4 and 6 were baked as indicated in example 1. The gel strength of each composition was measured by penetrometry with a TAXT2i device (Stable Micro System) 15 after cooling at 4oC for one day. The principle of the measurement consists in evaluating the firmness of the composition by pushing into it a probe consisting of a Plexiglas cylinder 25 mm in 20 diameter, which gradually descends into a jar containing the composition to be tested, placed on a support. The parameters used for the test are the following: 25 - force for automatically triggering the probe: 0.05 N - probe speed during analysis: 2 mm/s - probe displacement length: 10 mm. 30 The TAXT2i device, coupled to software, makes it possible to record the strength of resistance to penetration exerted by the composition (compression strength). 35 The results, expressed in grams, are reported in table 2 below: - 10 Table 2 Composition Gel strength (g) 1 186 2 81 3 22 4 102 5 82 6 77 The results show that composition 1 according to the 5 invention exhibits the highest gel strength. This gel strength is greater than that of a composition containing a greater amount of eggs but lacking pectin (composition 2). 10 In addition, compositions 3, 4, 5 and 6 also exhibit gel strengths less than that of composition 1. In particular, composition 4, which does not contain any egg, exhibits a gel strength less than that of 15 composition 1, which shows that the texturing effect cannot be obtained in the absence of egg, even in the presence of milk.
Claims (17)
1. A cooked milk food composition containing eggs, characterized in that:
5- it contains at least one pectin, - the egg/pectin weight ratio is approximately 5/1 to 40/1, and - it is cooked at a temperature of greater than or equal to 700C, 10 said composition as claimed in the invention being devoid of sequestering anions or of compounds containing sequestering anions. 2. The food composition as claimed in claim 1, 15 characterized in that the egg content is less than or equal to 14%, preferably less than or equal to 12%, relative to the weight of all the ingredients. 3. The food composition as claimed in claim 1 or 2, 20 characterized in that the egg content is at least 2% and less than or equal to 14%, preferably less than or equal to 12%, relative to the weight of all the ingredients. 25 4. The food composition as claimed in any one of claims 1 to 3, characterized in that the egg content is of the order of 2% to 10% relative to the weight of all the ingredients. 30 5. The food composition as claimed in any one of claims 1 to 4, characterized in that the pectin content is of the order of 0.3% to 1%, relative to the weight of all the ingredients. 35 6. The food composition as claimed in any one of claims 1 to 5, characterized in that the egg/pectin weight ratio is approximately 5/1 to 20/1. - 12 7. The food composition as claimed in any one of claims 1 to 6, characterized in that it comprises at least one pectin chosen from pectins with a low degree of methylation, pectins with a high degree of 5 methylation, and mixtures thereof.
8. The food composition as claimed in any one of claims 1 to 7, characterized in that it comprises approximately 50% to 80% of at least one milk-based 10 component, relative to the weight of all the ingredients.
9. The food composition as claimed in any one of claims 1 to 8, characterized in that it consists of a 15 dessert such as an egg-based dessert made with cream or of a "petit pot de creme" [baked French custard dessert], which may or may not be flavored.
10. The food composition as claimed in any one of 20 claims 1 to 9, characterized in that it is cooked in the absence of agitation.
11. The food composition as claimed in any one of claims 1 to 10, characterized in that it is cooked in 25 an oven, in an incubator or in a water bath, batchwise or continuously.
12. A process for preparing a food composition as claimed in any one of claims 1 to 11, characterized in 30 that it comprises the steps consisting in: - preparing a mixture comprising eggs, at least one milk-based component and at least one pectin, and - subjecting said mixture to cooking at a temperature of greater than or equal to approximately 35 700C.
13. The process as claimed in claim 12, characterized in that, in the mixture comprising eggs, at least one milk-based component and at least one pectin, the egg - 13 content is less than or equal to 14%, preferably less than or equal to 12%, relative to the weight of all the ingredients. 5 14. The process as claimed in either of claims 12 and 13, characterized in that, in the mixture comprising eggs, at least one milk-based component and at least one pectin, the egg content is at least 2% and less than or equal to 14%, preferably less than or equal to 10 12%, relative to the weight of all the ingredients.
15. The process as claimed in any one of claims 12 to 14, characterized in that the mixture comprising eggs, at least one milk-based component and at least one 15 pectin comprises from 2% to 10% by weight of eggs, relative to the weight of all the ingredients.
16. The process as claimed in any one of claims 12 to 15, characterized in that the mixture comprising eggs, 20 at least one milk-based component and at least one pectin comprises from 0.3% to 1% by weight of pectin relative to the total weight of all the ingredients.
17. The process as claimed in any one of claims 12 to 25 16, characterized in that the cooking is carried out in the absence of agitation.
18. The process as claimed in any one of claims 12 to 17, characterized in that the cooking is carried out in 30 an oven, in an incubator or in a water bath, batchwise or continuously.
19. The process as claimed in any one of claims 12 to 18, characterized in that the cooking is carried out at 35 a temperature of the order of 70 to 1600C, preferably of the order of 70 to 1000C.
20. The process as claimed in claim 19, characterized in that the cooking is carried out in an oven with a - 14 stream of dry air or in an oven with a stream of humidified air.
21. A food composition that can be obtained by means 5 of the process as claimed in any one of claims 12 to 20.
22. The use of a cooked milk food composition containing eggs as claimed in any one of claims 1 to 10 11, for reducing the egg content in a cooked milk food composition containing the latter.
23. A process for reducing the egg content in a cooked milk food composition containing the latter, 15 characterized in that it comprises the preparation of a mixture comprising eggs, at least one milk-based component and at least one pectin, in which the egg/pectin weight ratio is approximately 5/1 to 40/1, and at least one step consisting in cooking the 20 composition comprising said mixture.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR0651231A FR2899435B1 (en) | 2006-04-06 | 2006-04-06 | LACTEE CUITE FOOD COMPOSITION, DECREASED IN EGGS AND COMPRISING PECTINES |
| FR0651231 | 2006-04-06 | ||
| PCT/EP2007/053394 WO2007113328A1 (en) | 2006-04-06 | 2007-04-05 | Cooked milk food composition with a reduced egg content and comprising pectins |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU2007233643A1 true AU2007233643A1 (en) | 2007-10-11 |
| AU2007233643B2 AU2007233643B2 (en) | 2013-01-10 |
Family
ID=37455804
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2007233643A Ceased AU2007233643B2 (en) | 2006-04-06 | 2007-04-05 | Cooked milk food composition with a reduced egg content and comprising pectins |
Country Status (12)
| Country | Link |
|---|---|
| EP (1) | EP2010007B1 (en) |
| AR (1) | AR060375A1 (en) |
| AT (1) | ATE494797T1 (en) |
| AU (1) | AU2007233643B2 (en) |
| BR (1) | BRPI0710300B1 (en) |
| DE (1) | DE602007011910D1 (en) |
| ES (1) | ES2356483T3 (en) |
| FR (1) | FR2899435B1 (en) |
| MX (1) | MX2008012459A (en) |
| PL (1) | PL2010007T3 (en) |
| PT (1) | PT2010007E (en) |
| WO (1) | WO2007113328A1 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8747936B2 (en) | 2010-07-22 | 2014-06-10 | Vita-Mix Corporation | Method for preparing starch-thickened compositions |
| WO2013087729A1 (en) | 2011-12-14 | 2013-06-20 | Nestec S.A. | Dairy dessert composition |
| PT2790520E (en) | 2011-12-14 | 2016-02-08 | Nestec Sa | Dairy dessert composition |
| AU2012356754A1 (en) | 2011-12-22 | 2014-06-26 | Nestec S.A. | Dairy dessert composition |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2910366A (en) * | 1957-05-16 | 1959-10-27 | Leo Herbert Thal | Dietary egg custard and method of making same |
| US3409443A (en) * | 1965-09-07 | 1968-11-05 | Gen Foods Corp | Egg custard composition and process |
| FR2296376A1 (en) * | 1975-01-06 | 1976-07-30 | Pierrefitte Auby Sa | Baked custards with reduced egg content - using e.g. vegetable gelling agent, permitting high temp. continuous cooking |
| JPS5645170A (en) * | 1979-09-19 | 1981-04-24 | Asahi Chem Ind Co Ltd | Custard pudding composition |
| US4919958A (en) * | 1989-01-30 | 1990-04-24 | The United States Of America As Represented By The Secretary Of Agriculture | Flan-type pudding |
| CH685907A5 (en) * | 1993-03-24 | 1995-11-15 | Soremartec Sa | Process for the preparation of a liquid food product. |
-
2006
- 2006-04-06 FR FR0651231A patent/FR2899435B1/en active Active
-
2007
- 2007-04-04 AR ARP070101467A patent/AR060375A1/en unknown
- 2007-04-05 PT PT07727862T patent/PT2010007E/en unknown
- 2007-04-05 PL PL07727862T patent/PL2010007T3/en unknown
- 2007-04-05 MX MX2008012459A patent/MX2008012459A/en active IP Right Grant
- 2007-04-05 BR BRPI0710300-0A patent/BRPI0710300B1/en not_active IP Right Cessation
- 2007-04-05 AT AT07727862T patent/ATE494797T1/en not_active IP Right Cessation
- 2007-04-05 DE DE602007011910T patent/DE602007011910D1/en active Active
- 2007-04-05 ES ES07727862T patent/ES2356483T3/en active Active
- 2007-04-05 EP EP07727862A patent/EP2010007B1/en active Active
- 2007-04-05 AU AU2007233643A patent/AU2007233643B2/en not_active Ceased
- 2007-04-05 WO PCT/EP2007/053394 patent/WO2007113328A1/en active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| PT2010007E (en) | 2011-02-23 |
| AR060375A1 (en) | 2008-06-11 |
| AU2007233643B2 (en) | 2013-01-10 |
| FR2899435B1 (en) | 2013-01-18 |
| EP2010007B1 (en) | 2011-01-12 |
| FR2899435A1 (en) | 2007-10-12 |
| ES2356483T3 (en) | 2011-04-08 |
| BRPI0710300A2 (en) | 2011-08-09 |
| BRPI0710300B1 (en) | 2018-03-27 |
| WO2007113328A1 (en) | 2007-10-11 |
| DE602007011910D1 (en) | 2011-02-24 |
| ATE494797T1 (en) | 2011-01-15 |
| PL2010007T3 (en) | 2011-05-31 |
| MX2008012459A (en) | 2008-10-10 |
| EP2010007A1 (en) | 2009-01-07 |
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| FGA | Letters patent sealed or granted (standard patent) | ||
| PC | Assignment registered |
Owner name: SOCIETE DES PRODUITS NESTLE S.A. Free format text: FORMER OWNER(S): NESTEC S.A. |
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| MK14 | Patent ceased section 143(a) (annual fees not paid) or expired |