| 摘要 |
1,272,281. Canned sponge puddings. PROCTER & GAMBLE Ltd. 24 March, 1970 [26 March, 1969], No. 15771/69. Headings A2B and A2D. Canned baked sponge puddings are manufactured by preparing a pudding mixture containing egg white but not containing whole egg and containing 0.2 to 1.0% by weight of an acidic baking agent, baking in unsealed cans at 350‹F-400‹F, sealing the cans and heating said cans at a temperature and/or a time corresponding to an F o value of at least 2.8, i.e. so as to produce the same degree of sterility as would be obtained by heating for 2.8 secs. at 250‹F. Suitable baking agents are cream of tartar, tartaric acid, citric acid, acetic acid or phosphoric acid. Exemplified pudding mixture components are flour, fat, sugar, milk, egg white, baking powder, acidic baking agent and salt. Suitable temperature-time conditions for processing the sealed cans are 10 p.s.i.g. (239.4‹F) for 80 mins, 15 p.s.i.g. (249.8‹F) for 35 mins, 20 p.s.i.g. (258.8‹F) for 21 minutes or 25 p.s.i.g. (266.7‹ F) for 13 minutes. |
