RETORT CUSTARD PUDDING

PROBLEM TO BE SOLVED: To obtain a retort custard pudding having a smooth tissue and a high merchandise value without producing aggregates even when subjected to retort sterilization. SOLUTION: This retort custard pudding having a smooth tissue is produced by formulating urea so as to contain 0.5-3.0...

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Bibliographic Details
Main Authors SERIZAWA ATSUSHI, MOCHIJI WATARU, YAMAMOTO HARUTAKA, KODAIRA MAKOTO, AIKAWA HITOSHI, MORITA MINORU
Format Patent
LanguageEnglish
Published 10.10.2000
Edition7
Subjects
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:PROBLEM TO BE SOLVED: To obtain a retort custard pudding having a smooth tissue and a high merchandise value without producing aggregates even when subjected to retort sterilization. SOLUTION: This retort custard pudding having a smooth tissue is produced by formulating urea so as to contain 0.5-3.0 wt.% of the urea based on proteins in the product.
Bibliography:Application Number: JP19990090556