Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Poultry egg is basic ingredient
Patent
1995-02-01
1997-04-15
Weier, Anthony J.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Poultry egg is basic ingredient
426512, 426515, A23L 132
Patent
active
056207352
ABSTRACT:
Simulated egg patties and simulated egg yolks, and methods of preparing them, are provided. The simulated egg patties and simulated egg yolks have superior mouthfeel and texture characteristics which are similar to a fried egg prepared from a fresh, natural egg. The simulated egg yolks are prepared by freezing a predetermined amount of egg yolk in a predetermined shape whereby the egg yolk structure is modified so that, upon thawing, the egg yolk is gel-like and essentially maintains its shape. The frozen egg yolk can be combined with, or essentially surrounded with, egg white and then cooked to form a simulated egg patty. Preferably the egg yolk is pre-cooled prior to freezing and the frozen egg yolk is tempered prior to cooking. Upon cooking, the egg yolk portion of the simulated egg patty or the simulated egg yolk has similar mouthfeel and texture to cooked fresh egg yolk.
REFERENCES:
patent: 3285749 (1966-11-01), Shires
patent: 3493393 (1970-02-01), Shires
patent: 3717474 (1973-02-01), Fioriti et al.
patent: 3843811 (1974-10-01), Seeley
patent: 3863018 (1975-01-01), Shires
patent: 3941892 (1976-03-01), Glasser et al.
patent: 3974296 (1976-08-01), Burkwall, Jr.
patent: 4182779 (1980-01-01), Chess
patent: 4409249 (1983-10-01), Forkner
patent: 4426400 (1984-01-01), Newlin et al.
patent: 4675202 (1987-06-01), Wenger et al.
patent: 4822628 (1989-04-01), Huc
patent: 4862790 (1989-09-01), Platteschorre et al.
patent: 5073399 (1991-12-01), Vassiliou
patent: 5149561 (1992-09-01), Vassiliou
patent: 5151293 (1992-09-01), Vassiliou
patent: 5192566 (1993-03-01), Cox et al.
patent: 5227189 (1993-07-01), Vassiliou
patent: 5266338 (1993-11-01), Cascione et al.
Moran, T., "The Freezing of Eggs", International Congress of Refrigeration, Jun. 17th Session, Section I, pp. 122-137.
Moran, T., "The Effect of Low Temperature on Hens' Eggs", pp. 436-456, Received Jun. 4, 1925.
Jaax et al., "The Effect of Pasteurization, Selected Additives and Freezing Rate on the Gelation of Frozen-Defrosted Egg Yolk", Department of Foods & Nutrition, Kansas Univ., Manhattan, KA 66502, pp. 1013-1022.
Pearce J. A. et al., "Liquid and Frozen Eggs", Canadian Journal of Research, vol. 27, Sec. F., 5/49, No. 5, Issued by the National Research Council of Canada.
Efstathiou John D.
Manderfeld Michelle M.
Voecks Arlene H.
Cargill Incorporated
Weier Anthony J.
LandOfFree
Simulated egg patty does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Simulated egg patty, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Simulated egg patty will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-359098