Formulated egg product suitable for processing
View Patent ↗The present invention relates to the formulation and process for preparation of a fried egg product that may be frozen for future heating in a microwave or other oven or griddle, for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid egg 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 egg yolk portion is preheated and then 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, then is removed from the mold for packaging and storage. At a future time, the frozen formulated fried egg product may be thawed and reheated for consumption by an individual.
1. A formulated egg product suitable for processing that includes freezing prior to consumption, comprising, in a cooking mold:
a) a partially cooked egg white portion provided from a first set of ingredients that comprises from 50% to 99% by weight egg white and up to 1% by weight salt, said egg white in said first set of ingredients having a pH of from 8.8 to 9.1; and
b) a non-coagulated egg yolk portion provided from a second set of ingredients that comprises from 50% to 99.9% by weight egg yolk and up to 0.5% by weight xanthan gum,
said egg yolk portion being disposed on a primary surface of said partially cooked egg white portion in said mold.
2. The formulated egg product according to claim 1 , wherein the first set of ingredients comprises from 0.35% to 0.8% by weight salt and the second set of ingredients comprises from 0.1% to 0.5% by weight xanthan gum.
3. The formulated egg product according to claim 1 , said first set of ingredients further comprising from 1% to 3% by weight modified food starch, wherein the combined amount of said egg white, said salt, and said modified food starch constitutes no more than 100% by weight of said first set of ingredients.
4. The formulated egg product according to claim 3 , said second set of ingredients further comprising from 0.01% to 0.2% by weight citric acid, wherein the combined amount of said egg yolk, said xanthan gum, and said citric acid constitutes no more than 100% by weight of said second set of ingredients.
5. The formulated egg product according to claim 4 , said first set of ingredients further comprising from 0.01% to 0.4% by weight gum, wherein the combined amount of said egg white, said salt, said modified food starch, and said gum constitutes no more than 100% by weight of said first set of ingredients.
6. The formulated egg product according to claim 5 , said second set of ingredients further comprising from 0.01% to 0.5% by weight salt, wherein the combined amount of said egg yolk, said xanthan gum, said citric acid, and said salt constitutes no more than 100% by weight of said second set of ingredients.
7. The formulated egg product according to claim 6 , said first set of ingredients further comprising from 2.5% to 11% by weight added water, wherein the combined amount of said egg white, said salt, said modified food starch, said gum, and said water constitutes no more than 100% by weight of said first set of ingredients.
8. The formulated egg product according to claim 7 , said second set of ingredients further comprising from 0.01% to 21% by weight egg white, wherein the combined amount of said egg yolk, said xanthan gum, said citric acid, said salt, and said egg white constitutes no more than 100% by weight of said second set of ingredients.
9. The formulated egg product according to claim 8 , said second set of ingredients further comprising from 0.01% to 16% by weight added water, wherein the combined amount of said egg yolk, said xanthan gum, said citric acid, said salt, said egg white, and said water constitutes no more than 100% by weight of said second set of ingredients.
10. The formulated egg product according to claim 9 , said first set of ingredients further comprising from 0.01% to 0.2% by weight citric acid, wherein the combined amount of said egg white, said salt, said modified food starch, said gum, said water, and said citric acid constitutes no more than 100% by weight of said first set of ingredients.
11. The formulated egg product according to claim 10 , said second set of ingredients further comprising from 0.01% to 0.4% by weight carrageenan, wherein the combined amount of said egg yolk, said xanthan gum, said citric acid, said salt, said egg white, said water, and said carrageenan constitutes no more than 100% by weight of said second set of ingredients.
12. The formulated egg product according to claim 11 , said second set of ingredients further comprising from 0.01% to 50% by weight whole egg, wherein the combined amount of said egg yolk, said xanthan gum, said citric acid, said salt, said egg white, said water, said carrageenan, and said whole egg constitutes no more than 100% by weight of said second set of ingredients.
13. The formulated egg product according to claim 12 , said second set of ingredients further comprising from 0.01% to 50% by weight hard cooked egg yolk, wherein the combined amount of said egg yolk, said xanthan gum, said citric acid, said salt, said egg white, said water, said carrageenan, said whole egg, and said hard cooked egg yolk constitutes no more than 100% by weight of said second set of ingredients.
14. The formulated egg product according to claim 13 , said second set of ingredients further comprising from 0.01% to 0.2% by weight propylene glycol, wherein the combined amount of said egg yolk, said xanthan gum, said citric acid, said salt, said egg white, said water, said carrageenan, said whole egg, said hard cooked egg yolk, and said propylene glycol constitutes no more than 100% by weight of said second set of ingredients.
15. The formulated egg product according to claim 14 , said first set of ingredients further comprising from 0.1% and 0.3% by weight propylene glycol, wherein the combined amount of said egg white, said salt, said modified food starch, said gum, said water, said citric acid, and said propylene glycol constitutes no more than 100% by weight of said first set of ingredients.
16. The formulated egg product according to claim 13 , said gum of said first set of ingredients being selected from xanthan gum, guar gum, carboxymethyl-cellulose, carrageenan, locust bean gum, beta carotene, agar, glycerol mono stearate, monodiglycerides, propylene glycol, polypropylene glycol, glycol esters and any combination thereof.
17. The formulated egg product according to claim 1 , wherein the egg white of said first set of ingredients is degassed.
18. The formulated egg product of claim 1 wherein said non-coagulated egg yolk portion is positioned asymmetrically on a primary surface of said partially cooked egg white portion.
19. The formulated egg product of claim 1 further comprising an edible oil on the top surface thereof.
20. The formulated egg product of claim 1 further comprising water on the top surface thereof.
21. The formulated egg product of claim 1 wherein said first set of ingredients comprises 0.35 to 0.4% by weight salt.