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US 10,874,128 B2Granted
Egg food product and method of making an egg food product
AssigneeEgglife Foods, Inc.
InventorsPeggy D. Johns, Steve Amundson
Life of this patent
Estimating the term…
Abstract
An egg food product and a method for making the same. In one embodiment the method of making a food product comprises feeding a liquid composition into a cavity, the liquid composition comprising at least 80% liquid egg comprising albumen and yolk; mixing the liquid composition in the cavity; raising the temperature of the mixed liquid composition to above 175° F.; and after raising the temperature, extruding the mixed liquid composition through a die cavity having a temperature greater than 175° F. to solidify and shape the mixed liquid composition into a solid composition; and cutting the solid composition to a desired length.
Claims29
A method of making a food product, the method comprising:
- feeding a liquid composition into a cavity, the liquid composition comprising at least 80 weight % liquid eggs comprising albumen and yolk;
- mixing the liquid composition in the cavity;
- raising a temperature of the mixed liquid composition to between 165-180° F., wherein raising the temperature comprises pumping the mixed liquid composition through an elongate cavity having a length to maximum internal diameter ratio greater than 10;
- and
- after raising the temperature, extruding the mixed liquid composition through a die cavity having a temperature greater than 175° F. to solidify and shape the mixed liquid composition into a solid composition;
- and
- cutting the solid composition to a desired length, wherein the cavity is comprised by a homogenizer comprising at least three pistons, wherein the at least three pistons reciprocate to pump the mixed liquid composition at intervals configured to maintain a pressure variation below 200 PSI, and wherein mixing comprises homogenizing the mixed liquid composition at a pressure in excess of 900 PSI.
4 more elements
A method of making a food product, the method comprising:
- feeding a liquid composition into a cavity, the liquid composition comprising at least 80 weight % liquid eggs comprising albumen and yolk;
- mixing the liquid composition in the cavity;
- raising a temperature of the mixed liquid composition to between 165-180° F.;
- and
- after raising the temperature, extruding the mixed liquid composition through a die cavity having a temperature greater than 175° F. to solidify and shape the mixed liquid composition into a solid composition;
- and
- cutting the solid composition to a desired length, wherein the cavity is comprised by a homogenizer comprising at least three pistons, wherein the at least three pistons reciprocate to pump the mixed liquid composition at intervals configured to maintain a pressure variation below 200 PSI, and wherein mixing comprises homogenizing the mixed liquid composition at a pressure in excess of 900 PSI,
- wherein raising the temperature of the mixed liquid composition to between 165-180° F. comprises pumping the mixed liquid composition at a pressure greater than 900 psi through a plurality of heated tubes longer than 100 feet, each of the heated tubes having an internal diameter less than 0.4 inches and being coated internally with a nonstick coating.
5 more elements
A method of making a food product, the method comprising:
- feeding a liquid composition into a cavity, the liquid composition comprising at least 80 weight % liquid eggs comprising albumen and yolk;
- mixing the liquid composition in the cavity;
- raising a temperature of the mixed liquid composition to between 165-180° F.;
- and
- after raising the temperature, extruding the mixed liquid composition through a die cavity having a temperature greater than 175° F. to solidify and shape the mixed liquid composition into a solid composition;
- and
- cutting the solid composition to a desired length, wherein the cavity is comprised by a homogenizer comprising at least three pistons, wherein the at least three pistons reciprocate to pump the mixed liquid composition at intervals configured to maintain a pressure variation below 200 PSI, and wherein mixing comprises homogenizing the mixed liquid composition at a pressure in excess of 900 PSI,
- wherein extruding the solid composition through the die cavity comprises pumping the mixed liquid composition from an elongate cavity into a multi-cavity die having multiple die cavities, further comprising maintaining the multi-cavity die at a temperature sufficient to convert the mixed liquid composition into the solid composition.
5 more elements
A method of making a food product, the method comprising:
- feeding a liquid composition into a cavity, the liquid composition comprising at least 80 weight % liquid eggs comprising albumen and yolk;
- mixing the liquid composition in the cavity;
- raising a temperature of the mixed liquid composition to between 165-180° F.;
- and
- after raising the temperature, extruding the mixed liquid composition through a die cavity having a temperature greater than 175° F. to solidify and shape the mixed liquid composition into a solid composition;
- and
- cutting the solid composition to a desired length, wherein the cavity is comprised by a homogenizer comprising at least three pistons, wherein the at least three pistons reciprocate to pump the mixed liquid composition at intervals configured to maintain a pressure variation below 200 PSI, and wherein mixing comprises homogenizing the mixed liquid composition at a pressure in excess of 900 PSI,
- wherein mixing the liquid composition includes mixing the albumen with the yolk at a temperature of between 80° F. and 120° F.
5 more elements
A method of making a food product, the method comprising:
- feeding a liquid composition into a cavity, the liquid composition comprising at least 80 weight % liquid eggs comprising albumen and yolk;
- mixing the liquid composition in the cavity;
- raising a temperature of the mixed liquid composition to between 165-180° F.;
- and
- after raising the temperature, extruding the mixed liquid composition through a die cavity having a temperature greater than 175° F. to solidify and shape the mixed liquid composition into a solid composition;
- and
- cutting the solid composition to a desired length, wherein the cavity is comprised by a homogenizer comprising at least three pistons, wherein the at least three pistons reciprocate to pump the mixed liquid composition at intervals configured to maintain a pressure variation below 200 PSI, and wherein mixing comprises homogenizing the mixed liquid composition at a pressure in excess of 900 PSI,
- wherein raising the temperature comprises pumping the mixed liquid composition through a tube defining an elongate cavity with a middle section extending between a proximal end and a distal end of the tube, wherein the middle section has a cylindrical cross-section with a constant diameter less than 0.5 inch and a length greater than 100 ft.
5 more elements
Dependencies are inferred from the claim text.