| 摘要 |
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. |
