Method for producing cooked egg product having irregular shaped egg curds
Provided are methods of manufacturing a cooked egg product having irregular shaped egg curds similar in shape, size, and mouthfeel to that of freshly cooked scrambled eggs. Liquid egg product is optionally first preheated then transferred to a belt oven and cooked to form a layer of cooked egg product. The layer of cooked egg product is then transported through an agitator, which initially breaks down the layer of cooked egg product, and subsequently is passed through a forming plate to shape the cooked egg product into irregular shaped egg curds similar in appearance to that of freshly cooked scrambled eggs. This process allows for a simplified ingredient deck and reduces the number of fines present in the final product.
1. A method of manufacturing a cooked egg product, comprising:
preheating liquid egg product to a temperature ranging from about 40° F. to about 150° F.;
cooking the preheated liquid egg product to a temperature ranging from about 160° F. to about 200° F. on a belt oven to create a layer of fully cooked egg product;
transporting the layer of cooked egg product through a machine comprising an agitator, wherein the agitator breaks down the layer of fully cooked egg product; and
passing the broken down fully cooked egg product through a forming plate, said forming plate defining a plurality of orifices, to form individual egg curds as a final egg product;
wherein the final egg product is at a residual temperature ranging from about 160° F. to about 200° F. as the fully cooked egg product passes through the forming plate, and
wherein the final egg product comprises less than 10 wt % of fines.
2. The method of claim 1 , wherein the liquid egg product comprises at least about 50 wt % of whole egg.
3. The method of claim 2 , wherein the liquid egg product further comprises one or more of the following ingredients: egg whites, water, oil, starch, a dairy substance, isolated soy protein, dried egg whites, salt, gum, flavor, organic acid, anti-foam, coloring agent, and plant-based fiber.
4. The method of claim 1 , wherein the liquid egg product comprises at least about 75 wt % of egg whites.
5. The method of claim 4 , wherein the liquid egg product further comprises one or more of the following ingredients: water, oil, starch, a dairy substance, isolated soy protein, dried egg whites, salt, gum, flavor, organic acid, anti-foam, coloring agent, and plant-based fiber.
6. The method of claim 1 , wherein the final egg product comprises between about 0.5 wt % and about 3 wt % of fines.
7. The method of claim 1 , wherein the final egg product comprises between about 0.5 wt % and about 2.5 wt % of fines.
8. The method of claim 1 , further comprising chilling or quick freezing the final egg product.
9. A method of manufacturing a cooked egg product, comprising:
cooking liquid egg product to a temperature ranging from about 160° F. to about 200° F. on a belt oven to create a layer of fully cooked egg product;
transporting the layer of fully cooked egg product through a machine comprising an agitator, wherein the agitator breaks down the layer of fully cooked egg product; and
passing the broken down fully cooked egg product through a forming plate, said forming plate defining a plurality of orifices, to form individual egg curds as a final egg product;
wherein the final egg product is at a residual temperature ranging from about 160° F. to about 200° F. as the fully cooked egg product passes through the forming plate, and
wherein the final egg product comprises less than about 10 wt % of fines.
10. The method of claim 9 , wherein the final egg product comprises less than about 3 wt % of fines.
11. The method of claim 9 , wherein the liquid egg product comprises at least about 50 wt % of whole egg.
12. The method of claim 11 , wherein the liquid egg product further comprises one or more of the following ingredients: egg whites, water, oil, starch, a dairy substance, isolated soy protein, dried egg whites, salt, gum, flavor, organic acid, anti-foam, coloring agent, and plant-based fiber.
13. The method of claim 9 , wherein the liquid egg product comprises at least about 75 wt % of egg whites.
14. The method of claim 13 , wherein the liquid egg product further comprises one or more of the following ingredients: water, oil, starch, a dairy substance, isolated soy protein, dried egg whites, salt, gum, flavor, organic acid, anti-foam, coloring agent, and plant-based fiber.
15. The method of claim 9 , wherein the final egg product comprises between about 0.5 wt % and about 2.5 wt % of fines.
16. The method of claim 9 , further comprising chilling or quick freezing the final egg product.