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US 5,665,416 AGranted
Simulated egg patty
AssigneeCargill, Incorporated
InventorsMichelle Mrozik Manderfeld, John D. Efstathiou, Arlene H. Voecks
Life of this patent
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AssigneeCargill, Incorporated
InventorsMichelle Mrozik Manderfeld, John D. Efstathiou, Arlene H. Voecks
Estimating the term…
Simulated egg patties and simulated egg yolks, and methods of preparing them, are provided. The simulated egg patties and simulated egg yolks have superior mouthfeel and texture characteristics which are similar to a fried egg prepared from a fresh, natural egg. The simulated egg yolks are prepared by freezing a predetermined amount of egg yolk in a predetermined shape whereby the egg yolk structure is modified so that, upon thawing, the egg yolk is gel-like and essentially maintains its shape. The frozen egg yolk can be combined with, or essentially surrounded with, egg white and then cooked to form a simulated egg patty. Preferably the egg yolk is pre-cooled prior to freezing and the frozen egg yolk is tempered prior to cooking. Upon cooking, the egg yolk portion of the simulated egg patty or the simulated egg yolk has similar mouthfeel and texture to cooked fresh egg yolk.
A method for producing a simulated egg patty, said method comprising:
A method for producing a simulated egg patty, said method comprising:
A method for producing a simulated egg patty comprising a shaped egg yolk portion and an egg white portion made from pasteurized egg whites, the egg white portion at least partially surrounding the shaped egg yolk portion, the method comprising:
Dependencies are inferred from the claim text.