Egg jerky product and method of preparation
AssigneeKansas State University Research Foundation
InventorsValerie A. Proctor, Franklin E. Cunningham
Life of this patent
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Abstract
There is disclosed a product and a process for preparing a jerky-type product from whole eggs, flavoring ingredients and with or without added textured vegetable protein. A fluid mixture containing at least about 35% by weight of hydrated whole eggs is coagulated as a flat sheet having an average thickness of about 1 to 10 millimeters. The coagulated flat sheet is dried to a moisture level of 18 to 24% by weight having a water activity below 0.8. There is obtained a final product of elongated strips characterized by a flexible, deformable and chewy condition.
Claims7
A method of producing a meatless jerky-type product from whole eggs, comprising:
- (a) preparing a blended fluid mixture comprising at least about 35% by weight of uncooked hydrated whole eggs, said mixture also containing flavoring ingredients;
- (b) spreading said mixture in the form of flat sheets having an average thickness of from about 1 to 10 millimeters;
- (c) heating said sheets at non-burning temperatures sufficient to coagulate the egg protein and integrate said mixture;
- (d) drying the integrated mixture to a moisture content of from about 18 to 24% by weight, said mixture on completion of the drying having a water activity below 0.8 and being further characterized by a flexible, deformable, chewy condition;
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- (e) before, during or after step (d), slicing said sheets into elongated strips to produce a jerky-type product.
A method of producing a meatless jerky-type product comprising:
- (a) preparing a blended fluid mixture consisting essentially of uncooked hydrated whole eggs, textured soy protein (TSP), and flavoring ingredients, said mixture containing from 40 to 60% by weight of said whole eggs and from 15 to 25% of said TSP, at least 2 parts of the eggs being present per part of TSP;
- (b) spreading said mixture in the form of flat sheets having an average thickness of from about 2 to 5 millimeters;
- (c) heating said sheets at a non-burning temperature sufficient to coagulate the egg protein and integrate said mixture;
- (d) slicing said sheets into elongated strips;
- (e) drying said strips to a moisture content of from about 18 to 24% by weight, said strips on completion of the drying having a water activity below 0.8 and being in a flexible, deformable, chewy condition;
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- (f) packaging said strips in water vapor retaining packages.
Dependencies are inferred from the claim text.