JPS645464A - Production of custard pudding preservable for long period - Google Patents

Production of custard pudding preservable for long period

Info

Publication number
JPS645464A
JPS645464A JP62159889A JP15988987A JPS645464A JP S645464 A JPS645464 A JP S645464A JP 62159889 A JP62159889 A JP 62159889A JP 15988987 A JP15988987 A JP 15988987A JP S645464 A JPS645464 A JP S645464A
Authority
JP
Japan
Prior art keywords
custard pudding
preservable
long period
production
custard
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.)
Pending
Application number
JP62159889A
Other languages
Japanese (ja)
Inventor
Tadashi Nakatsubo
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.)
Meiji Dairies Corp
Original Assignee
Meiji Milk Products Co Ltd
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 Meiji Milk Products Co Ltd filed Critical Meiji Milk Products Co Ltd
Priority to JP62159889A priority Critical patent/JPS645464A/en
Publication of JPS645464A publication Critical patent/JPS645464A/en
Pending legal-status Critical Current

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Abstract

PURPOSE:To produce a custard pudding having excellent flavor and quality, preservable for a long period, by solidifying a custard pudding only by taking advantage of heat denaturation of egg without using a gelatinizing agent, etc. CONSTITUTION:Eggs are blended with milk, a saccharide and other custard pudding raw materials to prepare a seasoned solution having about 5-70wt.%, preferably about 10-40wt.% high content of eggs. Then the seasoned solution is adjusted to pH7.0-12.0 by using an acid or alkali, heat-treated at 80-140 deg.C for 2sec-30min, cooled and adjusted to pH6-7 by adding an acid. Then the prepared neutralized solution is thermally coagulated by a conventional procedure of custard pudding production.
JP62159889A 1987-06-29 1987-06-29 Production of custard pudding preservable for long period Pending JPS645464A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62159889A JPS645464A (en) 1987-06-29 1987-06-29 Production of custard pudding preservable for long period

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62159889A JPS645464A (en) 1987-06-29 1987-06-29 Production of custard pudding preservable for long period

Publications (1)

Publication Number Publication Date
JPS645464A true JPS645464A (en) 1989-01-10

Family

ID=15703391

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62159889A Pending JPS645464A (en) 1987-06-29 1987-06-29 Production of custard pudding preservable for long period

Country Status (1)

Country Link
JP (1) JPS645464A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1036503A1 (en) * 1999-03-16 2000-09-20 Societe Des Produits Nestle S.A. A liquid, sterilised food composition suitable to make heat-set gelled products and its preparation process
JP2011045267A (en) * 2009-08-26 2011-03-10 Q P Corp Pudding processed liquid egg, and pudding

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1036503A1 (en) * 1999-03-16 2000-09-20 Societe Des Produits Nestle S.A. A liquid, sterilised food composition suitable to make heat-set gelled products and its preparation process
US6548098B1 (en) 1999-03-16 2003-04-15 Nestec S.A. Liquid sterilized food composition and process for making same
JP2011045267A (en) * 2009-08-26 2011-03-10 Q P Corp Pudding processed liquid egg, and pudding

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