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US 12,514,270 B2Granted
Methods and compositions for reducing the heating time of an egg patty
AssigneeThe Hillshire Brands Company
InventorsLloyd Woolsey, Marie Jirsa
Life of this patent
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Abstract
A method for reducing the heating time of an egg patty includes adding an effective amount of a calcium additive to the egg patty, where the calcium additive reduces the microwave heating time required to achieve a target temperature as compared to an egg patty in which the calcium additive is not present.
Claims20
A frozen food product comprising:
- egg having a total weight;
- an additive comprising calcium and being combined with the egg, wherein a total weight of the additive is 0.02% to 0.15% of the total weight of the egg such that a first microwave heating time is required to achieve a target temperature of the egg;
- and
- a bread component,
- wherein the first microwave heating time is less than a second microwave heating time that would be required to achieve the target temperature of the egg if the egg did not include the additive, and
- wherein the bread component would be unpalatable when subject to the second microwave heating time.
3 more elements
Dependencies are inferred from the claim text.