IP Library › Granted Patent US 7,709,039
Granted Patent B2
US 7,709,039 · App. 11/971,011 · Granted May 4, 2010

Formulated fried egg

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Quick Facts
Patent No.
US 7,709,039
App. No.
11/971,011
Granted
May 4, 2010
Kind
B2
Abstract

The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid yolk portion is preheated and then is added to the mold for placement on the egg white portion. Following a short period of cooking the mold containing the formulated fried eggs is transported to a freezer unit for freezing, packaging, and storage. At a future time the frozen formulated fried egg product may be retrieved for thawing and cooking for consumption by an individual.

Claims (36)

1. A formulated fried egg comprising:

a) an egg white portion, said egg white portion comprising egg whites which form between 50% and 99% by weight of said egg white portion; oil which forms between 2% and 10% by weight of said egg white portion; and salt which forms between 0.35% and 0.8% by weight of said egg white portion; and

b) an egg yolk portion deposited upon the egg white portion prior to cooking to form the formulated fried egg, said egg yolk portion comprising egg yolk which forms between 50% and 99.9% by weight of said egg yolk portion and gum which forms between 0.1% and 0.5% by weight of said egg yolk portion.

2. The formulated fried egg according to claim 1 , said egg white portion further comprising modified food starch, said modified food starch forming between 1% and 3% by weight of said egg white portion wherein the amount of said egg whites, said oil, said salt, and said modified food starch when combined equals 100% of said egg white portion.

3. The formulated fried egg according to claim 2 , said egg yolk portion further comprising citric acid, said citric acid forming between 0.01% and 0.2% by weight of said egg yolk portion wherein the amount of said egg yolk, said gum, and said citric acid when combined equals 100% of said egg yolk portion.

4. The formulated fried egg according to claim 3 , wherein said egg white portion forms approximately 50% by weight of said formulated fried egg.

5. The formulated fried egg according to claim 3 , said egg white portion further comprising gum, said gum forming between 0.01% and 0.4% by weight of said egg white portion wherein the amount of said egg whites, said oil, said salt, said modified food starch, and said gum when combined equals 100% of said egg white portion.

6. The formulated fried egg according to claim 5 , said egg yolk portion further comprising salt, said salt forming between 0.01% and 0.5% by weight of said egg yolk portion wherein the amount of said egg yolk, said gum, said citric acid, and said salt when combined equals 100% of said egg yolk portion.

7. The formulated fried egg according to claim 6 , said egg white portion further comprising water, said water forming between 2.5% and 11% by weight of said egg white portion, wherein the amount of said egg whites, said oil, said salt, said modified food starch, said gum, and said water when combined equals 100% of said egg white portion.

8. The formulated fried egg according to claim 7 , said egg yolk portion further comprising egg white, said egg white forming between 0.01% and 21% by weight of said egg yolk portion, wherein the amount of said egg yolk, said gum, said citric acid, said salt, and said egg white when combined equals 100% of said egg yolk portion.

9. The formulated fried egg according to claim 8 , said egg white portion further comprising polar gel, said polar gel forming between 0.45 and 3% by weight of said egg white portion wherein the amount of said egg whites, said oil, said salt, said modified food starch, said gum, said water, and said polar gel when combined equals 100% of said egg white portion.

10. The formulated fried egg according to claim 9 , said egg yolk portion further comprising water, said water forming between 0.01% and 16% by weight of said egg yolk portion, wherein the amount of said egg yolk, said gum, said citric acid, said salt, said egg white, and said water when combined equals 100% of said egg yolk portion.

11. The formulated fried egg according to claim 10 , said egg white portion further comprising citric acid, said citric acid forming between 0.01% and 0.2% of said egg white portion wherein the amount of said egg whites, said oil, said salt, said modified food starch, said gum, said water, said polar gel, and said citric acid when combined equals 100% of said egg white portion.

12. The formulated fried egg according to claim 11 , said egg yolk portion further comprising carrageenen, said carrageenen forming between 0.01% and 0.4% by weight of said egg yolk portion wherein the amount of said egg yolk, said gum, said citric acid, said salt, said egg white, said water, and said carrageenan when combined equals 100% of said egg yolk portion.

13. The formulated fried egg according to claim 12 , said egg yolk portion further comprising whole egg, said whole egg forming between 0.01% and 50% by weight of said egg yolk portion wherein the amount of said egg yolks, said gum, said citric acid, said salt, said egg white, said water, said carrageenen, and said whole egg when combined equals 100% of said egg yolk portion.

14. The formulated fried egg according to claim 13 , said egg yolk portion further comprising hard cooked egg yolk, said hard cooked egg yolk forming between 0.01% and 50% by weight of said egg yolk portion wherein the amount of said egg yolk, said gum, said citric acid, said salt, said egg white, said water, said carrageenen, said whole egg, and said hard cooked egg yolk when combined equals 100% of said egg yolk portion.

15. The formulated fried egg according to claim 14 , said egg yolk portion further comprising propylene glycol, said propylene glycol forming between 0.01% and 0.2% by weight of said egg yolk portion wherein the amount of said egg yolk, said gum, said citric acid, said salt, said egg white, said water, said carrageenen, said whole egg, said hard cooked egg yolk, and said propylene glycol when combined equals 100% of said egg yolk portion.

16. The formulated fried egg according to claim 15 , said egg white portion further comprising propylene glycol, said propylene glycol forming between 0.1% and 0.3% by weight of said egg white portion wherein the amount of said egg whites, said oil, said salt, said modified food starch, said gum, said water, said polar gel, said citric acid, and said propylene glycol when combined equals 100% of said egg white portion.

17. The formulated fried egg according to claim 14 , said gum being selected from the group consisting of xanthan gum, guar gum, carboxymethylcellulose, carrageenen, locust bean gum, beta carotene, agar, glycerol mono stearate, monodiglycerides, propylene glycol, poly propylene glycol, and glycol esters and any combination thereof.

18. The formulated fried egg according to claim 14 , said modified food starch being selected from the group consisting of Purity starch, corn starch, potato starch, sugar, and corn syrup solids and any combination thereof.

19. The formulated fried egg according to claim 14 , said oil being selected from the group consisting of soy oil, corn oil, peanut oil, and vegetable oil and any combination thereof.

20. The formulated fried egg according to claim 6 , wherein said formulated fried egg is formed according to the process comprising:

a) separately preheating said egg white portion and said egg yolk portion;

b) transferring said preheated egg white portion to an egg white depositor;

c) transferring said preheated egg yolk portion to an egg yolk depositor;

d) positioning a mold to receive a desired volume of egg white portion;

e) moving said mold containing said egg white portion to said egg yolk depositor for receipt of a desired volume of egg yolk portion on top of said egg white portion;

f) cooking said egg white portion and said egg yolk portion within said mold;

g) cooling of said mold following cooking of said formulated fried egg;

h) transferring said mold containing said formulated fried egg to a freezer for freezing of said formulated fried egg;

i) separating said frozen formulated fried egg from said mold;

j) packaging said frozen formulated fried egg;

k) thawing said formulated fried egg; and

l) reheating said formulated fried egg by exposure to heat, wherein said formulated fried egg is covered during said reheating.

21. The formulated fried egg according to claim 1 , wherein the egg white portion is degassed.

22. The formulated fried egg according to claim 1 , wherein the cooking of the egg is performed in a high moisture atmosphere.

Assignments (8)
SECURITY INTEREST Recorded Feb 21, 2024
From: MICHAEL FOODS OF DELAWARE, INC.
To: COMPUTERSHARE TRUST COMPANY, NATIONAL ASSOCIATION, AS NOTES COLLATERAL AGENT
Reel/Frame 066643/0398 →
NOTICE OF ASSIGNMENT AND ASSUMPTION OF SECURITY INTEREST IN INTELLECTUAL PROPERTY Recorded Feb 20, 2024
From: BARCLAYS BANK PLC, AS RESIGNING ADMINISTRATIVE AGENT
To: JPMORGAN CHASE BANK, N.A., AS SUCCESSOR ADMINISTRATIVE AGENT
Reel/Frame 066988/0104 →
ASSIGNMENT AND ASSUMPTION OF INTELLECTUAL PROPERTY SECURITY AGREEMENT DATED AS 6/27/2014 AND RECORDED WITH THE USPTO ON 7/2/2014 Recorded May 13, 2015
From: WELLS FARGO BANK, NATIONAL ASSOCIATION AS RESIGNING ADMINISTRATIVE AGENT
To: BARCLAYS BANK PLC, AS SUCCESSOR ADMINISTRATIVE AGENT
Reel/Frame 035654/0699 →
SECURITY INTEREST Recorded Jul 2, 2014
From: MICHAEL FOODS OF DELAWARE, INC.
To: WELLS FARGO BANK, NATIONAL ASSOCIATION, AS ADMINISTRATIVE AGENT
Reel/Frame 033266/0387 →
TERMINATION OF SECURITY INTEREST IN PATENTS AND RELEASE OF COLLATERAL Recorded Jun 2, 2014
From: BANK OF AMERICA, N.A., AS ADMINISTRATIVE AGENT
To: MICHAEL FOODS GROUP, INC.; MFI MIDCO CORPORATION; MICHAEL FOODS, INC.; MICHAEL FOODS OF DELWARE, INC.; CASA TRUCKING, INC.; CRYSTAL FARMS REFRIGERATED DISTRIBUTION COMPANY; MINNESOTA PRODUCTS, INC.; NORTHERN STAR CO.; PAPETTI'S HYGRADE EGG PRODUCTS, INC.; M.G. WALDBAUM COMPANY; FARM FRESH FOODS, INC.; WFC, INC.; WISCO FARM COOPERATIVE; ABBOTSFORD FARMS, INC.; MFI FOOD ASIA, LLC; MFI INTERNATIONAL, INC.
Reel/Frame 033076/0149 →
RELEASE OF SECURITY INTEREST Recorded Jul 15, 2010
From: BANK OF AMERICA, N.A.
To: THL FOOD PRODUCTS CO.; THL FOOD PRODUCTS HOLDINGS CO.; MICHAEL FOODS OF DELAWARE, INC.; CASA TRUCKING, INC.; CRYSTAL FARMS REFRIGERATED DISTRIBUTION COMPANY; KMS DAIRY, INC.; MINNESOTA PRODUCTS, INC.; NORTHERN STAR CO.; PAPETTI'S HYGRADE EGG PRODUCTS, INC.; M.G. WALDBAUM COMPANY; FARM FRESH FOODS, INC.; PAPETTI ELECTROHEATING CORPORATION; WFC, INC.; WISCO FARMS COOPERATIVE
Reel/Frame 024686/0168 →
SECURITY AGREEMENT Recorded Jul 12, 2010
From: MICHAEL FOODS GROUP, INC.; MFI MIDCO CORPORATION; MICHAEL FOODS, INC.; MICHAEL FOODS OF DELAWARE, INC.; CASA TRUCKING, INC.; CRYSTAL FARMS REFRIGERATED DISTRIBUTION COMPANY; MINNESOTA PRODUCTS, INC.; NORTHERN STAR CO.; PAPETTI'S HYGRADE EGG PRODUCTS, INC.; M.G. WALDBAUM COMPANY; FARM FRESH FOODS, INC.; WFC, INC.; WISCO FARM COOPERATIVE; ABBOTSFORD FARMS, INC.; MFI FOOD ASIA, LLC; MFI INTERNATIONAL, INC.
To: BANK OF AMERICA, N.A.
Reel/Frame 024662/0590 →
ASSIGNMENT OF ASSIGNOR'S INTEREST Recorded Jan 31, 2008
From: MERKLE, JONATHAN A; BALL, HERSHELL R, JR; MATHEWS, JASON W
To: MICHAEL FOODS OF DELAWARE, INC.
Reel/Frame 020449/0764 →