DE1692647B2 - Verfahren zur herstellung eines milcheierpuddings - Google Patents
Verfahren zur herstellung eines milcheierpuddingsInfo
- Publication number
- DE1692647B2 DE1692647B2 DE1966G0047464 DEG0047464A DE1692647B2 DE 1692647 B2 DE1692647 B2 DE 1692647B2 DE 1966G0047464 DE1966G0047464 DE 1966G0047464 DE G0047464 A DEG0047464 A DE G0047464A DE 1692647 B2 DE1692647 B2 DE 1692647B2
- Authority
- DE
- Germany
- Prior art keywords
- milk
- pudding
- anion
- egg
- masking
- 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
Links
- 235000011962 puddings Nutrition 0.000 title claims description 20
- 235000013336 milk Nutrition 0.000 title claims description 17
- 239000008267 milk Substances 0.000 title claims description 17
- 210000004080 milk Anatomy 0.000 title claims description 17
- 238000000034 method Methods 0.000 title claims description 6
- 235000013601 eggs Nutrition 0.000 claims description 18
- 239000000284 extract Substances 0.000 claims description 13
- 241000206575 Chondrus crispus Species 0.000 claims description 11
- UBLAMKHIFZBBSS-UHFFFAOYSA-N 3-Methylbutyl pentanoate Chemical compound CCCCC(=O)OCCC(C)C UBLAMKHIFZBBSS-UHFFFAOYSA-N 0.000 claims description 10
- 150000001875 compounds Chemical class 0.000 claims description 9
- 230000000873 masking effect Effects 0.000 claims description 9
- 150000001450 anions Chemical class 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000003381 stabilizer Substances 0.000 claims 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims 1
- 108010000912 Egg Proteins Proteins 0.000 description 8
- 102000002322 Egg Proteins Human genes 0.000 description 8
- 235000013345 egg yolk Nutrition 0.000 description 8
- 210000002969 egg yolk Anatomy 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 239000000416 hydrocolloid Substances 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 3
- 235000011089 carbon dioxide Nutrition 0.000 description 3
- 235000010418 carrageenan Nutrition 0.000 description 3
- 229920001525 carrageenan Polymers 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 241001474374 Blennius Species 0.000 description 2
- 150000001447 alkali salts Chemical class 0.000 description 2
- 238000013459 approach Methods 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 150000001768 cations Chemical class 0.000 description 2
- 150000001860 citric acid derivatives Chemical class 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000255925 Diptera Species 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical class OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 241000206672 Gelidium Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 108010058846 Ovalbumin Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229920001938 Vegetable gum Polymers 0.000 description 1
- IENXJNLJEDMNTE-UHFFFAOYSA-N acetic acid;ethane-1,2-diamine Chemical compound CC(O)=O.NCCN IENXJNLJEDMNTE-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical class OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000003863 ammonium salts Chemical class 0.000 description 1
- -1 anion Compounds Chemical class 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000011180 diphosphates Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- VZCYOOQTPOCHFL-OWOJBTEDSA-L fumarate(2-) Chemical class [O-]C(=O)\C=C\C([O-])=O VZCYOOQTPOCHFL-OWOJBTEDSA-L 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 150000002688 maleic acid derivatives Chemical class 0.000 description 1
- 125000005341 metaphosphate group Chemical group 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000009958 sewing Methods 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000003892 tartrate salts Chemical class 0.000 description 1
- UEUXEKPTXMALOB-UHFFFAOYSA-J tetrasodium;2-[2-[bis(carboxylatomethyl)amino]ethyl-(carboxylatomethyl)amino]acetate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]C(=O)CN(CC([O-])=O)CCN(CC([O-])=O)CC([O-])=O UEUXEKPTXMALOB-UHFFFAOYSA-J 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 229940038773 trisodium citrate Drugs 0.000 description 1
- SOBHUZYZLFQYFK-UHFFFAOYSA-K trisodium;hydroxy-[[phosphonatomethyl(phosphonomethyl)amino]methyl]phosphinate Chemical compound [Na+].[Na+].[Na+].OP(O)(=O)CN(CP(O)([O-])=O)CP([O-])([O-])=O SOBHUZYZLFQYFK-UHFFFAOYSA-K 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 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
- A23C9/1546—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 in powdered, granulated or dried solid form
-
- 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
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Grain Derivatives (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US485590A US3409443A (en) | 1965-09-07 | 1965-09-07 | Egg custard composition and process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| DE1692647A1 DE1692647A1 (de) | 1972-03-23 |
| DE1692647B2 true DE1692647B2 (de) | 1977-02-03 |
Family
ID=23928722
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE1966G0047464 Granted DE1692647B2 (de) | 1965-09-07 | 1966-07-19 | Verfahren zur herstellung eines milcheierpuddings |
Country Status (4)
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IL48206A (en) * | 1974-10-08 | 1978-09-29 | Mars Ltd | Food product having a thickened or gelled aqueous phase |
| FR2296376A1 (fr) * | 1975-01-06 | 1976-07-30 | Pierrefitte Auby Sa | Preparation industrielle de flans aux oeufs et nouveau produit en resultant |
| US4200663A (en) * | 1977-09-23 | 1980-04-29 | S. & R. Food Co., Inc. | Cholesterol-free egg product having improved cooking tolerance |
| US4503084A (en) * | 1983-05-31 | 1985-03-05 | Merck & Co., Inc. | Non-heated gellan gum gels |
| GB2156649B (en) * | 1984-01-13 | 1988-08-17 | House Food Industrial Co | Packages containing a sheet of a food |
| DE3423699C1 (de) * | 1984-06-27 | 1986-01-16 | Maggi AG, Kempttal | Saucenverbesserer in Tuben |
| US4722851A (en) * | 1986-10-07 | 1988-02-02 | The United States Of America As Represented By The Secretary Of Agriculture | Flan-type pudding using cereal flour |
| US4919958A (en) * | 1989-01-30 | 1990-04-24 | The United States Of America As Represented By The Secretary Of Agriculture | Flan-type pudding |
| US5238699A (en) * | 1991-11-27 | 1993-08-24 | Kraft General Foods, Inc. | Ready-to-eat, low/no-fat puddings and process |
| FR2899435B1 (fr) * | 2006-04-06 | 2013-01-18 | Nestec Sa | Composition alimentaire lactee cuite, diminuee en oeufs et comprenant des pectines |
| PT2047754E (pt) * | 2007-10-10 | 2014-04-29 | Nestec Sa | Composição alimentar láctea cozida contendo ovos e uma preparação ácida e compreendendo pectinas |
| US8747936B2 (en) * | 2010-07-22 | 2014-06-10 | Vita-Mix Corporation | Method for preparing starch-thickened compositions |
| CN103734326B (zh) * | 2013-12-30 | 2015-08-05 | 深圳市时代乳业有限公司 | 双披蛋白奶及其制备方法 |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2701767A (en) * | 1951-11-08 | 1955-02-08 | Avoset Company | Gel-forming composition and method of manufacture |
| US2754214A (en) * | 1953-11-24 | 1956-07-10 | Leo Herbert Thal | Pectinic acid product and method of making the same |
| US2801923A (en) * | 1954-05-26 | 1957-08-06 | Seaplant Chemical Corp | Compositions for preparing puddings |
| US2784099A (en) * | 1955-01-03 | 1957-03-05 | Gen Foods Corp | Pudding composition |
| US2808337A (en) * | 1955-04-20 | 1957-10-01 | Kelco Co | Alginate composition for making milk puddings and process for making the same |
| US2864706A (en) * | 1956-04-11 | 1958-12-16 | Seaplant Chemical Corp | Method and compositions for the preparation of carrageenin water gels |
| US2910366A (en) * | 1957-05-16 | 1959-10-27 | Leo Herbert Thal | Dietary egg custard and method of making same |
| US2992113A (en) * | 1958-08-11 | 1961-07-11 | Seymour Foods Inc | Dry food mix |
-
1965
- 1965-09-07 US US485590A patent/US3409443A/en not_active Expired - Lifetime
-
1966
- 1966-07-14 GB GB31759/66A patent/GB1154463A/en not_active Expired
- 1966-07-19 DE DE1966G0047464 patent/DE1692647B2/de active Granted
- 1966-08-18 BE BE685702D patent/BE685702A/xx unknown
Also Published As
| Publication number | Publication date |
|---|---|
| GB1154463A (en) | 1969-06-11 |
| US3409443A (en) | 1968-11-05 |
| DE1692647A1 (de) | 1972-03-23 |
| BE685702A (GUID-C5D7CC26-194C-43D0-91A1-9AE8C70A9BFF.html) | 1967-02-20 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C3 | Grant after two publication steps (3rd publication) | ||
| E77 | Valid patent as to the heymanns-index 1977 | ||
| 8339 | Ceased/non-payment of the annual fee |