Nabisco Brands, Inc.

Nabisco, Inc.

Harold Rapp

Alexander S Cascione

Lisa Chedid

Jean M Michaels

William G Dockendorf

Janice L Bryson

The invention enables processing eggs, especially low-cholesterol egg products based principally on egg whites, at high temperatures to provide liquid, pasteurized egg products which exhibit improved stability during refrigerated storage. Liquid egg composition is heated to a temperature (e.g. 60.degree. to 75.degree. C.) and for a time effective to reduce the population of viable organisms with some coagulation of the conalbumin, but without significantly coagulating the ovalbumin. A dispersion of coagulated conalbumin in a liquid matrix is homogenized (average particle size is preferably less than 2 microns) to form a smooth-textured, liquid egg composition. The resulting liquid egg compositions have unique textural and visual characteristics.

Egg pasteurization

Egg products, particularly low cholesterol products, are pasteurized by contact with hydrogen peroxide at elevated temperature. The pasteurized egg is then contacted with catalase to convert the peroxide to water and diatomic oxygen, and the oxygen is then removed, preferably by in-line vacuum. The process enables the pasteurization of liquid eggs, particularly those based principally on egg whites, sufficiently to provide a storage-stable refrigerated liquid egg product.

The addition of a coagulation suppressing organosulfur compound to egg prior to pasteurization permits the use of higher temperatures without denaturing the protein. In one embodiment the addition of L-cysteine to a low-cholesterol egg product comprised principally of egg white enables pasteurization at temperatures 5.degree. F. higher than without it.

Egg pasteurization utilizing an organosulfur compound

A low cholesterol vegetable omelette mix is prepared by blending a biologically-stable vegetable sauce with a low calorie liquid egg product. The vegetable sauce is prepared by a process comprising the following steps: mixing a starch and water to form a starch slurry; cooking the strach slurry; adding a food grade acidulent to form a sauce; adding chopped vegetables to produce a vegetable sauce with a pH of no more than 4.6; heating the vegetable sauce; cooling the vegetable sauce; and aseptically packaging the vegetable sauce. After processing the vegetables in this manner, the vegetable sauce can be blended with a low cholesterol liquid egg product without microbiological contamination of the egg product. The resulting vegetable omelette mix can then be packaged for subsequent omelette preparation.

Process of treating vegetables for use in a vegetable omelette mix

The present invention involves a liquid egg product combined with discrete moisture and melt stable cheese solid particles that may be cooked after extended storage to produce an egg dish having organoleptic properties that resemble such a dish prepared with fresh whole eggs and cheese. Preferably, the liquid egg product is low in cholesterol, saturated fats, and calories.

Liquid egg compositions containing storage-stable solids

A pudding composition particularly adapted to production of a sterile, aseptically packaged pudding product comprising an aqueous admixture of a sugar component, a starch component, a material selected from the group consisting of kappa-carrageenan, iota-carrageenan and mixtures thereof, and milk solids. In the preferred processing, the admixture is heated to elevated temperatures sufficient to sterilize the composition and effect cooking/solubilization of the starch, and then cooled to a temperature, preferably from about 70.degree. F. to 110.degree. F., suitable for aseptic filling and sealing in suitable containers. The final packaged pudding product of the invention exhibits stability against microbial contamination and changes in product characteristics, and possesses texture and organoleptic properties similar to (and often preferred to) those of homemade cooked-starch puddings.

Pudding composition and process for preparing puddings therefrom

Disclosed are a freeze-thaw stable egg product and a process for preparing it. The product comprises discrete pieces of egg, bound together and covered with a batter coating. Preferably, the discrete pieces of egg include from about 0.5 to about 4.0% of water-binding carbohydrates including cold-water-insoluble starch and hydrophilic colloids to obtain freeze-thaw stability. The use of cold-water-insoluble starch, and the addition of the hydrophilic colloids in a blend with a vegetable oil, are helpful in obtaining good mixing without excessive shear. The egg mixture is cooked, diced and coated with a binder. Preferably, the binder is added in two portions, one dry and one liquid. The dry portion preferably employs cold-water-soluble gelatin which provides structural integrity during forming but is liquid at serving temperature, thereby adding juiciness and enhancing flavor release. The products are batter dipped and preferably breaded, and are preferably prepared for serving by deep fat frying.

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Denville, NJ, United States of America

Harold Rapp