Michael Foods of Delaware, Inc.

Michael Foods, Inc.

Other

Jonathan A Merkle

Hershell R Ball, Jr

Jason W Mathews

Hershell Ball

Ted A Kurpgeweit

Jason W Matthews

Kelli Schlagel

Herschell Ball

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.

Formulated egg product suitable for processing

The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid 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 yolk portion is preheated and then is 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, packaging, and storage. At a future time the frozen formulated fried egg product may be retrieved for thawing and cooking for consumption by an individual.

Process to prepare a premium formulated fried egg

Process to prepare a premium formulated egg product

Premium formulated egg product

A liquid egg product including particulates and the methods of producing the same. The particulates are combined with starch and water or egg whites or egg substitute to form a particulate stream, which is thermally treated prior to combining with an appropriate amount of egg white or egg substitute. The resulting egg product is a ready to cook combination of egg white or egg substitute and particulates that has an extended refrigerated shelf life.

Egg product with particulates

Formulated fried egg

Formulated fried egg product

The Aqueous Extraction Process To Selectively Remove Phospholipid From Egg Yolks in general utilizes an aqueous method to separate a majority of the proteins from the egg yolk material using ionic strength, pH and gravitational centrifuge forces. The method is initiated by the separation of the egg yolks from the albumen. Next the egg yolk material is mixed with water to dilute the egg yolk into a DY fraction. The pH of the mixed egg yolk material is then adjusted by the addition of acids, bases, and/or salts. The adjusted and mixed egg yolk material is then exposed to gravitational separation through the use of a centrifuge into layers of a DYS fraction and a DYP fraction. The DYS fraction is then separated from the DYP fraction. Viscosity agents are then added to the DYS fraction where blending occurs. The DYS fraction is exposed to gravitational separation forces for separation into a cream CMC P fraction and an aqueous fraction. The cream CMC P fraction is then separated from the aqueous fraction to provide the desired phospholipid separation. The method may also utilize a feeding regime of extruded whole soy beans and flax seed to egg laying hens to increase the concentration of omega-3 fatty acid (docosahexaenoic acid) within the starting egg yolk material.

Aqueous extraction process to selectively remove phospholipid from egg yolks

Growing community of inventors

Cologne, MN, United States of America

Jonathan A Merkle