JPS5632966A - Property improver for food and instant custardlike pudding composition containing the same - Google Patents
Property improver for food and instant custardlike pudding composition containing the sameInfo
- Publication number
- JPS5632966A JPS5632966A JP10903179A JP10903179A JPS5632966A JP S5632966 A JPS5632966 A JP S5632966A JP 10903179 A JP10903179 A JP 10903179A JP 10903179 A JP10903179 A JP 10903179A JP S5632966 A JPS5632966 A JP S5632966A
- Authority
- JP
- Japan
- Prior art keywords
- flour
- egg white
- custardlike
- food
- denatured
- 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
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
PURPOSE: To obtain an instant custardlike pudding composition having improved texture and simplicity in cooking, by using an egg white denatured to a flour having a property in a specific range by heat as a property improver for a food with necessary raw materials, e.g. gelling agent, a powdered milk, starch, sugar, etc.
CONSTITUTION: A frozen egg white or an egg white separated from an egg is diluted if necessary, and homogenized to form an egg white liguid, which is heat- treated at 61W75°C for 0.5W30min, and then homogenized and spray-dried to afford an egg white flour denatured by heat. The denatured egg white flour gives a 2% aqueous solution having a viscosity of 1.4W2.2cp and a 0.5% solution having a turbidity of 0.05W0.6%. The flour as a property improver for a food having improved dispersibility in hot water is used with base raw materials from powdered milk, soybean protein flour, starch, egg yolk flour, sugar, etc. to give an excellent custardlike pudding without disadvantages of being too hard, fragile and sticky.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10903179A JPS5632966A (en) | 1979-08-29 | 1979-08-29 | Property improver for food and instant custardlike pudding composition containing the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP10903179A JPS5632966A (en) | 1979-08-29 | 1979-08-29 | Property improver for food and instant custardlike pudding composition containing the same |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5632966A true JPS5632966A (en) | 1981-04-02 |
JPS6159707B2 JPS6159707B2 (en) | 1986-12-17 |
Family
ID=14499847
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP10903179A Granted JPS5632966A (en) | 1979-08-29 | 1979-08-29 | Property improver for food and instant custardlike pudding composition containing the same |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5632966A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS60160848A (en) * | 1984-01-30 | 1985-08-22 | Q P Corp | Protein powder and its production |
-
1979
- 1979-08-29 JP JP10903179A patent/JPS5632966A/en active Granted
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS60160848A (en) * | 1984-01-30 | 1985-08-22 | Q P Corp | Protein powder and its production |
Also Published As
Publication number | Publication date |
---|---|
JPS6159707B2 (en) | 1986-12-17 |
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