# US 2014/0154395 A1 · Crunchy egg product and manufacturing apparatus and process > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2014/0154395 A1 - Document ID: US20140154395A1 - Status: Published application - Kind: A1 - Application number: 13/986,839 - Filed: 2013-06-10 - Published: 2014-06-05 - Earliest claimed: 2012-09-04 - Inventors: Ray M. ALDEN - Web page: https://patentgrep.com/patent/US20140154395A1 ## CPC - A23L 5/15: {using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat} - A23L 15/10: Egg products with specific shapes or structures, e.g. rolled - A23L 15/20: {Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates} - A23L 15/30: {Addition of substances other than those covered by A23L15/20 – A23L15/25} - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## Abstract The invention described herein comprises a crunchy egg product, manufacturing apparatus, and manufacturing processes to produce a desirable consumer product that is nutritious and fulfills a gap in crunchy low carbohydrate snack food product category. The final product comprises a high egg percentage by volume and a low water content by weight, audible fracturing characteristics, and brittleness characteristics. It comprises a low carbohydrate, high protein crunchy snack food for consumption by those on a low carbohydrate diet. Manufacturing steps and apparatuses are described. ## Claims ### Claim 1 A crunchy egg product comprising; egg, wherein said egg undergoes a cooking process, wherein by volume said final crunchy egg product contains more than thirty percent egg, wherein by weight said final crunchy egg product contains less than ten percent water wherein said crunchy egg product has a crunchy attribute that is characterized by one selected from the group consisting of; when said crunchy egg product is fractured an audible cracking sound is produced, and when said crunchy egg product is subjected to a three point bend test it fractures after bending ten degrees or less. ### Claim 2 (depends on 1) The crunchy egg product of claim 1 wherein said, when said crunchy egg product is fractured an audible cracking sound is produced, attribute is selected and wherein when said crunchy egg product is subjected to a three point bend test it fractures after bending ten degrees or less. ### Claim 3 (depends on 1) The crunchy egg product of claim 1 wherein a single unit of said crunchy egg product is suitable in size for grasping and holding with fingers during consumption. ### Claim 4 (depends on 1) The crunchy egg product of claim 1 wherein prior to cooking said egg comprises a water reduced egg product. ### Claim 5 (depends on 1) The crunchy egg product of claim 1 wherein prior to cooking said egg comprises dried egg. ### Claim 6 (depends on 1) The crunchy egg product of claim 1 wherein said crunchy egg product further comprises at least one ingredient selected from the group consisting of whole egg, egg white, dried egg, dried egg white, water, air, coloring, onion, garlic, salt, pepper, cheese, taco flavoring, barbecue flavoring, milk, oil, fat, shortening, yeast, and baking power. ### Claim 7 (depends on 6) The crunchy egg product of claim 6 wherein said ingredient is added at a time selected from the group consisting of; added to be part of a mixture prior to cooking, added after a solidification step, and added after a crisping step. ### Claim 8 (depends on 6) The crunchy egg product of claim 6 wherein said ingredient is incorporated into the product by a process selected from the group consisting of; mixing, whipping, spraying, sprinkling, and tumbling. ### Claim 9 (depends on 1) The crunchy egg product of claim 1 wherein said cooking process comprises one selected from the group consisting of microwaving, frying, and baking. ### Claim 10 (depends on 1) The crunchy egg product of claim 1 wherein a drying process is performed and in a sequence selected from the group consisting of; said cooking process is first performed then said drying process, said drying process is first performed then said cooking process, and said cooking and said drying processes are performed concurrently. ### Claim 11 (depends on 1) The crunchy egg product of claim 1 wherein said product first undergoes a solidification step, then a cutting step, then a drying step. ### Claim 12 (depends on 1) The crunchy egg product of claim 1 wherein prior to cooking said egg is extruded to produce a desired product shape characteristic. ### Claim 13 (depends on 1) The crunchy egg product of claim 1 wherein said cooking occurs in a mold to produce a desired product shape characteristic. ### Claim 14 (depends on 1) The crunchy egg product of claim 1 wherein prior to cooking said egg is poured to produce a desired product shape characteristic. ### Claim 15 (depends on 1) The crunchy egg product of claim 1 wherein its manufacturing process comprises the steps of; Providing cookware, Oiling said cookware, Deposition of ingredients onto cookware, Solidification, Cutting, and drying. ### Claim 16 (depends on 1) The crunchy egg product of claim 1 wherein a fracture consists of one selected from the group consisting of a crack that penetrates through the thickness of said product, and a crack that penetrates the surface of said product.