Low water activity egg product
AssigneeThe Pillsbury Company
InventorsUsha B. Bhatia, John R. Graves
Life of this patent
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Abstract
An egg product having a reduced amount of free water comprising at least 30 wt-% whole egg; glycerol; maltodextrin; egg white powder; powdered shortening; liquid egg yolk, and salt. This egg product has a A.sub.w of about 0.80 to 0.95. Food products comprising this egg product, including baked goods and other products having the egg product as a filling or topping, that may be frozen and reheated without the egg product developing a tough or rubbery texture.
Claims24
An egg product having a reduced amount of free water, consisting essentially of:
- (a) at least about 30 wt-% of an egg source comprising whole egg;
- (b) a humectant system comprising a low dextrose equivalent corn syrup solid in an amount effective to allow a sufficient amount of water to be bound such that the free water content of the product is less than about 30%;
- and
- (c) a tenderizing component, said tenderizing component selected from the group consisting of a shortening, cheese powder, and mixtures thereof.
An egg product having a reduced amount of free water consisting essentially of:
- (a) about 30 to 70 wt-% of an egg source comprising whole egg;
- (b) about 4.5 to 20 wt-% of a humectant system comprising a low dextrose equivalent corn syrup solid in an amount effective to allow a sufficient amount of water to be bound such that the free water content of the product is less than about 30%;
- (c) about 10 to 40 wt-% of a tenderizing component, said tenderizing component selected from the group consisting of a shortening, cheese powder, and mixtures thereof;
- and
- (d) about 0.5 to 5.0 wt-% of a flavor enhancing agent.
An egg product having a reduced amount of free water comprising:
- (a) about 40 wt-% whole egg;
- (b) about 5 wt-% glycerol;
- (c) about 2 wt-% maltodextrin;
- (d) about 1 wt-% salt;
- (e) about 5 wt-% egg white powder;
- (f) about 26 wt-% powdered shortening;
- and
- (g) about 20 wt-% liquid egg yolk.
An egg product that increases in volume upon cooking by microwave energy consisting essentially of:
- (a) at least about 30 wt-% of an egg source comprising whole egg;
- (b) a humectant system comprising a low dextrose equivalent corn syrup solid in an amount effective to allow a sufficient amount of water to be bound such that the free water content of the product is less than about 30%;
- and
- (c) a tenderizing component, said tenderizing component selected from the group consisting of a shortening, cheese powder, and mixtures thereof, wherein said composition maintains the increased volume after cooking by microwave energy.
A method of providing a cooked egg product with increased volume, consisting essentially of adding a humectant system comprising a low dextrose equivalent corn syrup solid and a tenderizing component, said tenderizing component selected from the group consisting of a shortening, cheese powder, and mixtures thereof, to an egg source comprising whole egg to obtain an egg product comprising at least about 30 wt-% of said egg source, and wherein the humectant is added in an amount effective to allow a sufficient amount of water to be bound such that the free water content of the egg product is less than about 30% and then cooking the egg product by microwave energy, wherein said egg product maintains an increased volume after cooking by microwave energy.
Dependencies are inferred from the claim text.