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US 4,046,922 AGranted
Shelf stable, semi-moist simulated egg
AssigneeThe Quaker Oats Company
InventorMorris P. Burkwall, Jr.
Life of this patent
Estimating the term…
Abstract
A shelf stable, semi-moist, simulated egg comprising specified amounts of egg solids, edible water absorbing hydrocolloid, a high protein binding agent, water, and either sugar, sugar equivalents, or mixtures thereof.
Claims8
A shelf stable, semi-moist, simulated, cooked, egg product comprising:
- a. from about 1 to about 35 percent by weight of egg solids;
- b. from about 5 to about 35 percent by weight of a member selected from the group consisting of sugar, sugar equivalents, and mixtures thereof;
- c. from 1 to 30 percent by weight edible water absorbing hydrocolloid:
- d. from 10 to 30 percent by weight high protein binding agent;
- e. a sufficient amount of at least one edible, food-grade, non-toxic acid or acid salt to adjust the pH to from 4.5 to 6.9;
- f. sufficient antimycotic to prevent mold;
- and
- g. sufficient water to give a final moisture content of from 20 to 40 percent by weight;
- and
- h. wherein the total weight percentage of the product is 100 percent and (b), (e), and (f) provide bacteriological stability and shelf stability.
7 more elements
A shelf stable, semi-moist, simulated, cooked egg product comprising:
- a. from about 1 to about 35 percent by weight of egg solids;
- b. from about 5 to about 35 percent weight of a member selected from the group consisting of sugar, sugar equivalents, and mixtures thereof;
- c. from 2 to 28 percent by weight water absorbing hydrocolloid;
- d. from 10 to 30 percent by weight of a high protein binding agent;
- e. a sufficient amount of at least one edible, food-grade, non-toxic acid or acid salt to adjust the pH to from 4.5 to 6.9, wherein the acid or acid salt is at least one selected from the group consisting of lactic acid, citric acid, acetic acid, tartaric acid, hydrochloric acid, sulfuric acid, phosphoric acid, and monobasic sodium phosphate;
- f. 0.01 to 0.5 percent by weight antimycotic;
- and
- g. sufficient water to give a final moisture content of from 20 percent to 40 percent by weight;
- and
- h. wherein the total weight percentage of the product is 100 percent and (b), (e), and (f) provide bacteriological stability and shelf stability.
7 more elements
Dependencies are inferred from the claim text.