Other

Michael Foods, Inc.

Nabisco Brands, Inc.

Nabisco, Inc.

Aloysius J Knipper

David Reznik

Lauren S Beam

Robert Straka

Fred Vanderveer

Alex J Squicciarini

Albert A Spiel

Thaddeus J Polny, Jr

The present process relates to forming of precooked egg patties for future heating within a microwave oven for consumption as a portion of a food article. The process involves the initial step of acquisition of liquid whole eggs, liquid egg whites and/or liquid egg yolks mixed with leavening ingredients (a mix of an acid and a base) to create an egg patty with improved texture and appearance for use within a breakfast sandwich following initial cooking. The following ingredients may be added to further improve the product: non-fat dry milk, modified food starch, gums, and emulsifiers. The process in summary involves adding to liquid eggs leavening ingredients or agents and then cooking of the mixed eggs and leavening ingredients prior to the dissipation of the leavening ingredients to form an egg patty having improved appearance and a light and airy texture.

Enhanced precooked egg product and process for formulation of precooked egg products

Methods of and apparatus for producing shelf-stable liquid egg are provided. In particular, methods of and apparatus for producing liquid egg having a shelf life of at least 5 days when stored at about 70.degree. F. (about 21.degree. C.) are provided. In a first preferred embodiment, the liquid egg is electroheated from a temperature of about 110.degree. F. (about 43.degree. C.) to a temperature of at least about 140.degree. F. (about 60.degree. C.) by applying high frequency alternating electric current. The liquid egg is then cooled and again electroheated. In a second preferred embodiment, the liquid egg is electroheated from a temperature of about 110.degree. F. (about 43.degree. C.) to a temperature of at least about 140.degree. F. (about 60.degree. C.) by applying high frequency alternating electric current. The liquid egg is then cooled. A plurality of high voltage electric pulses are then applied to the liquid egg. In a third preferred embodiment, the liquid egg is electroheated from a temperature of about 110.degree. F. (about 43.degree. C.) to a temperature of at least about 140.degree. F. (about 60.degree. C.) by applying mains frequency alternating electric current. The liquid egg is then cooled. A plurality of high voltage electric pulses are then applied to the liquid egg.

Shelf-stable liquid egg

Provided herein is a method for electroheating liquid egg. Also provided herein is an apparatus specifically designed for heating and cooling materials and preferably liquid egg and apparatus for pasteurizing liquid egg by electroheating.

Method for rapidly cooling liquid egg

Apparatus for rapidly cooling liquid egg

The present invention relates to a method of electroheating and pasteurizing liquid egg and particularly liquid whole egg so as to provide an extended refrigerated shelf life. The method utilizes generally minimum pasteurization parameters coupled with packaging and storage at 40.degree. F. or below.

Producing extended refrigerated shelf life food without high temperature

Method of electroheating liquid egg and product thereof

Shredded oat cereals having the unique shredded appearance and eating qualities of shredded wheat are obtained by the process of the present invention. White streaks in the final product, which result from uncooked grain or over-gelatinization, are eliminated by a multi-stage pressure cooking step, using different amounts of water in each stage. The multi-stage pressure cooking step avoids excessive extraction of water soluble gums and starches and is followed by a cooling step which stops further cooking, partially dehydrates the cooked grain and produces a non-sticky surface on the cooked grain. The non-sticky surface permits movement of the cooked oats through material handling equipment. No tempering of the cooked oats is required before shredding. The cooled product is dried, shredded, and baked. Whole oat groats are preferably used in the multi-stage pressure cooking step of the present invention. Shredded cereals made from other grains, mixtures of other grains, or mixtures of oats with other grains, can be made in the process of the present invention with little, if any, tempering.

Process for making shredded cereals

Soft cookies, biscuits, snacks and the like, are produced from a specially formulated and prepared dough. The soft edible products retain their fresh baked, moist, tender texture for extended periods of time. A firm gel, capable of being ground, is formed from: (a) a viscous liquid, e.g., a corn syrup, (b) a gum, e.g., an alginate gum, (c) an optional humectant and dispersing agent for the gum, e.g., glycerine, (d) a calcium ion source for gelling the gum, and (e) an optional humectant and dispersing agent for the calcium ion source, e.g., propylene glycol, using high shear mixing. The ground gel is incorporated into the cookie or other dough prior to baking.

Method and composition for soft edible baked products having improved

Soft cookies, biscuits, snacks and the like, are produced from a specially formulated and prepared dough and then baked to produce said soft edible products which retain their fresh-baked, moist, tender texture for extended periods of time. A firm gel, formed from a viscous liquid, e.g., a corn syrup, a gum, e.g., an alginate gum, a humectant and dispersing agent for the gum, e.g., glycerine, a calcium source for gelling the gum, and humectant and dispersing agent for the gum, e.g., propylene glycol, is incorporated into the cookie or other dough prior to baking.

Growing community of inventors

Ringwood, NJ, United States of America

Aloysius J Knipper