Process for producing a sweet custard foodstuff with a long term

Details Process for producing a sweet custard foodstuff with a long term Process for producing a sweet custard foodstuff with a long term

1988-01-15

1989-10-31

Cintins, Marianne

Food or edible material: processes, compositions, and products

Addition of dye or pigment, including optical brightener

426579, 426580, 426399, 426658, 426661, A23L 1187, A23L 132

Patent

active

048776254

ABSTRACT:
A process for producing a sweet custard foodstuff is disclosed wherein milk is mixed with a concentrate of whole eggs obtained by ultrafiltration or by evaporation under low pressure and is subjected to sterilization by increasing the temperature to between 100.degree.-160.degree. C. for 1 to 10 seconds by direct steam injection so as to sterilize the product without subjecting the albumin to a prolonged cooking, followed by instant cooling through evaporation under partial vacuum, and aseptic homogenizing and filling.

REFERENCES:
patent: 3166424 (1965-01-01), Stewart et al.
patent: 3579631 (1971-05-01), Stewart, Jr. et al.

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