Simulated egg yolk and method of making same
OwnerEustathios Vassiliouinventor
Life of this patent
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Abstract
Simulated egg yolk in the nature of a thermoreversible, preferably homogenized, gel which is non-flowable at room temperature is extruded into disk-like shapes. A restrictive barrier is formed around the egg yolk disks by a reverse method of first contacting the non-flowable yolk with a setting agent such as calcium chloride in water and then with a film former such as sodium alginate in water. The resulting simulated egg yolk looks and behaves like natural egg yolk and may be incorporated into natural egg white while preserving a separate phase, so one can make "sunny side up" and "easy over" eggs.
Claims36
A simulated egg yolk comprising a mixture of simulated egg yolk components, said components at least including an edible liquid and a positive thermoreversible gel former, said mixture having been heated to above room temperature in a manner so as to dissolve said gel former in said edible liquid, and subsequently having been cooled in accordance with a method selected from a group consisting of (i) mixing said components continuously until said mixture forms a homogenized gel, and (ii) forming a conventional gel, and then pureeing said conventional gel in a manner so as to form a homogenized gel, said homogenized gel having been extruded at a temperature lower than the melting point of said homogenized gel into a predetermined shape to form a shaped simulated egg yolk, said shaped egg yolk having been coated first with a setting agent and then with a film former which is reactive with said setting agent to form a restrictive barrier.
A simulated egg yolk comprising a mixture of simulated egg yolk components and a restrictive barrier encapsulating said egg yolk, said barrier formed by coating said mixture first with a setting agent, and then, with a film former which is reactive with said setting agent to form said barrier.
A method of making a simulated egg yolk comprising preparing a mixture of simulated egg yolk components;
- heating said mixture above room temperature;
- then cooling said heated mixture in accordance with the steps selected from the group consisting of (i) while cooling said mixture, continuously mixing said components until said mixture forms a homogenized gel, and (ii) forming a conventional gel, and then pureeing said conventional gel in a manner so as to form a homogenized gel;
- extruding and shaping said homogenized gel to make said simulated egg yolk;
- and sequentially coating said shaped egg yolk first with a setting agent and then with a film former which is reactive with said setting agent to form a restrictive barrier.
A method of preparing a simulated raw whole egg comprising the steps of:
- (a) making a mixture comprising water, gelatin having a bloom value in the range of 200 to 300 in an amount of from about 2.5-9.0 parts per hundred parts by weight of said water, freeze-thaw stable starch in an amount of from about 6.0-12.0 parts per hundred parts by weight of said water, fat free milk solids in an amount of from about 4.0-8.0 parts per hundreds parts by weight of said water, a colorant and optionally a flavor;
- (b) raises the temperature of said mixture until said gelatin is dissolved and said starch is hydrate;
- (c) forming a positive thermoreversible homogenized gel by following a set of steps selected from the group consisting of cooling said heated mixture to a temperature under 50.degree. F. while continuously mixing until said homogenized gel has been formed, and cooling said heated mixture until said mixture forms a conventional gel;
- and then pureeing said conventional gel in a manner to form said homogenized gel;
- (d) extruding said positive thermoreversible homogenized gel to form disk shaped simulated yolks;
- (e) applying a coating comprising calcium ions on said simulated yolks;
- (f) applying an additional coating comprising sodium alginate on said yolks of step, said calcium ions setting said sodium alginate to form a restrictive barrier;
- and
- (g) adding said yolks of step (f) to egg white.
A simulated egg yolk comprising a mixture of simulated egg yolk components, said simulated egg yolk components having been extruded to form a shaped yolk, and a restrictive barrier encapsulating said shaped egg yolk, said barrier having been formed by coating said shaped egg yolk first with a setting agent, and then, with a film former which is reactive with said setting agent to form said barrier.
A method of making a simulated egg yolk comprising the steps of:
- (a) forming a mixture of egg components;
- (b) extruding said mixture to form a shaped egg product;
- and
- (c) subsequently coating said shaped egg product first with a setting agent, and then with a film former which is reactive with said setting agent to form a restrictive barrier.
A method of making a simulated egg yolk comprising the steps of:
- extruding a sticky homogenized simulated egg yolk gel into an extrudate;
- cutting the extrudate into disks;
- removing the stickiness of the homogenized gel disks;
- and
- applying a restrictive barrier around said disks.
Dependencies are inferred from the claim text.