Process to prepare a premium formulated egg product
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 method for making a formulated fried egg, the formulated fried egg comprising 1) an egg white portion that comprises from about 50% to 99.5% by weight egg white and salt and 2) an egg yolk portion that comprises from about 50% to 99.9% by weight egg yolk and gum, said method comprising the steps of:
a) separately preheating an egg white composition and an egg yolk composition;
b) transferring the preheated egg white composition to an egg white depositor;
c) transferring the preheated egg yolk composition to an egg yolk depositor;
d) positioning a mold to receive an aliquot of said egg white composition from said egg white depositor;
e) positioning the mold containing the egg white composition to receive from the egg yolk depositor an aliquot of said egg yolk composition on the egg white composition;
f) heating the mold and its contents so as to cook said contents, thereby providing in said mold said formulated fried egg that comprises the egg white portion and the egg yolk portion;
g) transferring the mold containing the formulated fried egg to a freezer so as to provide a frozen formulated fried egg; and
h) separating the frozen formulated fried egg from the mold.
2. The method of making a formulated fried egg according to claim 1 wherein the egg white composition is degassed.
3. The method of making a formulated fried egg according to claim 1 wherein at least a portion of heating step (f) is performed in a high-moisture atmosphere.
4. The method of making a formulated fried egg according to claim 1 wherein the egg white portion further comprises modified food starch.
5. The method of making a formulated fried egg according to claim 1 wherein the egg yolk portion further comprises citric acid.
6. The method of making a formulated fried egg of claim 1 wherein the egg white portion further comprises gum.
7. The method of making a formulated fried egg of claim 1 wherein the egg yolk portion further comprises salt.
8. The method of making a formulated fried egg of claim 1 wherein said mold comprises a plurality of depressions for receiving said aliquots of egg white and egg yolk compositions.
9. The method of making a formulated fried egg according to claim 1 further comprising cooling said mold before said transferring step.
10. The method of making a formulated fried egg according to claim 1 further comprising packaging the frozen formulated fried egg.
11. The method of making a formulated fried egg according to claim 1 wherein said heating step is performed for from 5.5 to 8 minutes in an oven set at from 325° to 425° F.
12. The method of making a formulated fried egg according to claim 11 wherein steam is introduced to said oven for at least a portion of the heating time.
13. A continuous process for producing multiple fried egg products that comprises a formulated egg white portion and a formulated egg yolk portion, said process employing a device that comprises multiple liquid depositors and a conveying system bearing a plurality of cooking molds that comprise multiple receptacles, said process comprising:
a) providing to separate depositors preheated fluid egg white and egg yolk compositions;
b) depositing aliquots of said egg white composition into receptacles of a series of said molds borne by said conveying system;
c) depositing an aliquot of said egg yolk composition on each of said aliquots of egg white composition;
d) conveying said molds to an oven set at a temperature of from 325° to 425° F. and permitting each mold to be heated for a time of 5.5 to 8 minutes, thereby providing multiple fried egg products in said receptacles;
e) conveying said molds to an area where said fried egg products are frozen; and
f) removing said frozen fried egg products from said receptacles.
14. The process of claim 13 further comprising permitting said molds to cool for up to 30 minutes before said transferring step.
15. The process of claim 13 wherein said oven comprises introduced humidity during at least a portion of the heating time.
16. The process of claim 13 wherein said oven comprises introduced humidity throughout the heating time.
17. The process of claim 13 wherein said oven is adapted to permit delivery of at least one of edible oil and water to the tops of the receptacle contents during said heating.
18. The process of claim 13 wherein said fluid egg white composition comprises liquid egg white which is degassed and has a pH of 8.8 to 9.1.
19. The process of claim 13 wherein said oven is set at a temperature of from 325° to 375° and the heating time is from 6.5 to 8 minutes.
20. The process of claim 13 further comprising packaging said frozen fried egg products.