FR2094941A5 - Egg/milk dessert - industrial prepn from natural prods - Google Patents

Egg/milk dessert - industrial prepn from natural prods

Info

Publication number
FR2094941A5
FR2094941A5 FR7108379A FR7108379A FR2094941A5 FR 2094941 A5 FR2094941 A5 FR 2094941A5 FR 7108379 A FR7108379 A FR 7108379A FR 7108379 A FR7108379 A FR 7108379A FR 2094941 A5 FR2094941 A5 FR 2094941A5
Authority
FR
France
Prior art keywords
milk
mixture
prepn
egg
industrial
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.)
Expired
Application number
FR7108379A
Other languages
French (fr)
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.)
DOUSSINAUD LUCIEN
Original Assignee
DOUSSINAUD LUCIEN
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 DOUSSINAUD LUCIEN filed Critical DOUSSINAUD LUCIEN
Priority to FR7108379A priority Critical patent/FR2094941A5/en
Application granted granted Critical
Publication of FR2094941A5 publication Critical patent/FR2094941A5/en
Expired 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 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Dispersion Chemistry (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

The dessert is described as 'oeufs au lait' and is made from milk, eggs and sugar. Hitherto it has been prepd. hot and cooked in a double saucepan. In this new process the mixture is prepd. in the cold and cooked in two distinct phases. 18 kg. of castor sugar are dissolved in 100 litres of milk; 40 kg. of eggs are added in the cold and the whole well homogenised. The resulting mixture is poured into thin aluminiun cups, which are arranged on trays for cooking. This is effected in a baker's oven at 120-130 degrees C. for 75-80 mins.; after 75 mins. the mixture sets and a yellowish-white film forms on the surface. The cups, on leaving the oven, pass into a tunnel fitted with electric resistances or infra-red lamps, so as to 'brown' the superficial film and obtain a thin caramel-brown crust.
FR7108379A 1971-03-03 1971-03-03 Egg/milk dessert - industrial prepn from natural prods Expired FR2094941A5 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7108379A FR2094941A5 (en) 1971-03-03 1971-03-03 Egg/milk dessert - industrial prepn from natural prods

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7108379A FR2094941A5 (en) 1971-03-03 1971-03-03 Egg/milk dessert - industrial prepn from natural prods

Publications (1)

Publication Number Publication Date
FR2094941A5 true FR2094941A5 (en) 1972-02-04

Family

ID=9073307

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7108379A Expired FR2094941A5 (en) 1971-03-03 1971-03-03 Egg/milk dessert - industrial prepn from natural prods

Country Status (1)

Country Link
FR (1) FR2094941A5 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0795276A1 (en) * 1996-03-12 1997-09-17 Societe Des Produits Nestle S.A. Process for preparing a chocolate pudding
EP0922393A1 (en) * 1997-12-12 1999-06-16 Societe Des Produits Nestle S.A. Method for cooking egg-based desserts with moistened air
WO2004095948A1 (en) * 2003-04-30 2004-11-11 Delicatessen La Ermita, S.L. Method of preparing a cheese flan

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0795276A1 (en) * 1996-03-12 1997-09-17 Societe Des Produits Nestle S.A. Process for preparing a chocolate pudding
EP0922393A1 (en) * 1997-12-12 1999-06-16 Societe Des Produits Nestle S.A. Method for cooking egg-based desserts with moistened air
WO2004095948A1 (en) * 2003-04-30 2004-11-11 Delicatessen La Ermita, S.L. Method of preparing a cheese flan
ES2220207A1 (en) * 2003-04-30 2004-12-01 Delicatessen La Ermita, S.L. Method of preparing a cheese flan

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Legal Events

Date Code Title Description
ST Notification of lapse