DK0922393T3 - Baking egg dishes using moist air - Google Patents

Baking egg dishes using moist air

Info

Publication number
DK0922393T3
DK0922393T3 DK97203916T DK97203916T DK0922393T3 DK 0922393 T3 DK0922393 T3 DK 0922393T3 DK 97203916 T DK97203916 T DK 97203916T DK 97203916 T DK97203916 T DK 97203916T DK 0922393 T3 DK0922393 T3 DK 0922393T3
Authority
DK
Denmark
Prior art keywords
moist air
egg dishes
baking egg
stream
baking
Prior art date
Application number
DK97203916T
Other languages
Danish (da)
Inventor
Laurent Carment
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
Application granted granted Critical
Publication of DK0922393T3 publication Critical patent/DK0922393T3/en

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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • 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

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)
  • Grain Derivatives (AREA)
  • Table Devices Or Equipment (AREA)
  • Cookers (AREA)

Abstract

Egg entremets are cooked in a stream of humidified hot air. Process for cooking a food composition of the entremet type based on eggs, comprises exposing the composition to a stream of humidified dry air at 80 -160 degrees C for 15 - 45 minutes.
DK97203916T 1997-12-12 1997-12-12 Baking egg dishes using moist air DK0922393T3 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP97203916A EP0922393B1 (en) 1997-12-12 1997-12-12 Method for cooking egg-based desserts with moistened air

Publications (1)

Publication Number Publication Date
DK0922393T3 true DK0922393T3 (en) 2004-02-02

Family

ID=8229055

Family Applications (1)

Application Number Title Priority Date Filing Date
DK97203916T DK0922393T3 (en) 1997-12-12 1997-12-12 Baking egg dishes using moist air

Country Status (6)

Country Link
EP (1) EP0922393B1 (en)
AT (1) ATE251389T1 (en)
DE (1) DE69725453T2 (en)
DK (1) DK0922393T3 (en)
ES (1) ES2206652T3 (en)
PT (1) PT922393E (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PT2047754E (en) * 2007-10-10 2014-04-29 Nestec Sa Cooked milky food composition containing eggs and an acid preparation and comprising pectins

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2094941A5 (en) * 1971-03-03 1972-02-04 Doussinaud Lucien Egg/milk dessert - industrial prepn from natural prods
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
FR2609601B1 (en) * 1987-01-16 1990-11-09 Valmont Sa PROCESS FOR THE MANUFACTURE OF A LONG PRESERVATION OF MILK AND EGGS
EP0489954A1 (en) * 1990-12-12 1992-06-17 Societe Des Produits Nestle S.A. Process and apparatus for cooking food products with warm humid air
DK0795276T3 (en) * 1996-03-12 2001-11-19 Nestle Sa Process for making a chocolate flan

Also Published As

Publication number Publication date
EP0922393A1 (en) 1999-06-16
DE69725453T2 (en) 2004-05-06
ES2206652T3 (en) 2004-05-16
ATE251389T1 (en) 2003-10-15
PT922393E (en) 2004-02-27
DE69725453D1 (en) 2003-11-13
EP0922393B1 (en) 2003-10-08

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