JPS5577876A - Preparation of steamed egg custard packed in container - Google Patents

Preparation of steamed egg custard packed in container

Info

Publication number
JPS5577876A
JPS5577876A JP15069878A JP15069878A JPS5577876A JP S5577876 A JPS5577876 A JP S5577876A JP 15069878 A JP15069878 A JP 15069878A JP 15069878 A JP15069878 A JP 15069878A JP S5577876 A JPS5577876 A JP S5577876A
Authority
JP
Japan
Prior art keywords
container
mixture
whole egg
value
aqueous solution
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.)
Granted
Application number
JP15069878A
Other languages
Japanese (ja)
Other versions
JPS5953020B2 (en
Inventor
Katsuhiro Ogasa
Kunisuke Kuwabara
Makoto Kato
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.)
Morinaga Milk Industry Co Ltd
Original Assignee
Morinaga Milk Industry 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 Morinaga Milk Industry Co Ltd filed Critical Morinaga Milk Industry Co Ltd
Priority to JP53150698A priority Critical patent/JPS5953020B2/en
Publication of JPS5577876A publication Critical patent/JPS5577876A/en
Publication of JPS5953020B2 publication Critical patent/JPS5953020B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: To prepare preservable steamed egg custard packed in a container, having excellent taste, flavor and texture, by adjusting the pH value of a mixture containing whole egg to a value specified by the amount of the whole egg, and heat- coagulating the mixture in the presence of glucono delta lactone aqueous solution.
CONSTITUTION: Whole egg is mixed with water or seasoning liquor to a whole egg content of 20W40wt%. The pH of the mixture is adjusted, by adding an alkaline aqueous solution, to a value higher than the pH value (y) defined by the formula (wherein x is the weight ratio of the whole egg in the mixture) and below 11, preferably below y+1.5 and below 11. The pH-adjusted mixture is stirred, sterilized at ≥115°C for ≥1 second, cooled, mixed with aseptically filtered aqueous solution of glucono celta lactone, charged into a container, sealed, and coagulated by heating together with the container at 60W90°C for 20W90min.
COPYRIGHT: (C)1980,JPO&Japio
JP53150698A 1978-12-06 1978-12-06 Method for manufacturing containerized egg tofu Expired JPS5953020B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP53150698A JPS5953020B2 (en) 1978-12-06 1978-12-06 Method for manufacturing containerized egg tofu

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP53150698A JPS5953020B2 (en) 1978-12-06 1978-12-06 Method for manufacturing containerized egg tofu

Publications (2)

Publication Number Publication Date
JPS5577876A true JPS5577876A (en) 1980-06-12
JPS5953020B2 JPS5953020B2 (en) 1984-12-22

Family

ID=15502462

Family Applications (1)

Application Number Title Priority Date Filing Date
JP53150698A Expired JPS5953020B2 (en) 1978-12-06 1978-12-06 Method for manufacturing containerized egg tofu

Country Status (1)

Country Link
JP (1) JPS5953020B2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61163628U (en) * 1985-03-28 1986-10-09
JPH0165025U (en) * 1987-10-22 1989-04-26

Also Published As

Publication number Publication date
JPS5953020B2 (en) 1984-12-22

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