U.S. patent application number 12/818634 was filed with the patent office on 2010-10-07 for method and apparatus for folding cooked eggs.
This patent application is currently assigned to CARGILL, INCORPORATED. Invention is credited to Donald ROBERTS, Anthony L. SEIDENKRANZ, Jamie STOUT, Nancy ULLRICH.
Application Number | 20100251904 12/818634 |
Document ID | / |
Family ID | 35428794 |
Filed Date | 2010-10-07 |
United States Patent
Application |
20100251904 |
Kind Code |
A1 |
ROBERTS; Donald ; et
al. |
October 7, 2010 |
METHOD AND APPARATUS FOR FOLDING COOKED EGGS
Abstract
The present invention relates to a method, system and apparatus
for making egg patties which have been cooked, folded, frozen and
which may be reheated to provide an egg patty which resembles an
egg patty made from fresh eggs. The invention includes an egg
folding apparatus, a method for folding cooked liquid whole egg and
a system for cooking and folding a cooked egg composition. The egg
folding apparatus includes an endless linear array of egg cooking
pans movable as an endless conveyor. One side of the pans has a
ramp which extends downward to the bottom pan. A plurality of
spatulas are disposed above the pans in an array above the pans.
The spatulas are rotatable about an axis which is perpendicular to
the linear array of pans, the pans movable upwardly away from the
pans and downwardly toward the pans. As the pans move toward the
spatulas, the spatulas move downwardly onto the ramp of the pan,
move under the coagulated egg composition and rotate such that they
fold cooked eggs in the pans onto themselves as the pans move past
the spatulas. The invention also relates to a method of packaging,
freezing and thawing packaged frozen folded egg patties.
Inventors: |
ROBERTS; Donald; (St.
Michael, MN) ; STOUT; Jamie; (Otsego, MN) ;
SEIDENKRANZ; Anthony L.; (Clearwater, MN) ; ULLRICH;
Nancy; (Elk River, MN) |
Correspondence
Address: |
CARGILL, INCORPORATED
P.O. Box 5624
MINNEAPOLIS
MN
55440-5624
US
|
Assignee: |
CARGILL, INCORPORATED
Wayzata
MN
|
Family ID: |
35428794 |
Appl. No.: |
12/818634 |
Filed: |
June 18, 2010 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
11128812 |
May 13, 2005 |
7754271 |
|
|
12818634 |
|
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|
60571430 |
May 14, 2004 |
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Current U.S.
Class: |
99/423 ;
99/450.1 |
Current CPC
Class: |
A47J 37/108 20130101;
A23L 15/10 20160801 |
Class at
Publication: |
99/423 ;
99/450.1 |
International
Class: |
A47J 37/10 20060101
A47J037/10; A23P 1/00 20060101 A23P001/00 |
Claims
1. An egg folding apparatus comprising: an endless linear array of
egg cooking pans, the pans having at least three side walls, a
bottom and a ramp which extends downward to the bottom, the array
of pans movable as an endless conveyor; and a plurality of spatulas
in an array above the pans, the spatulas rotatable about an axis
which is perpendicular to the linear array of pans, the spatulas
movable upwardly away from the pans and downwardly toward the pans,
the spatulas being held at an angle that is about the angle of the
downwardly extending ramp at a point of engagement of the spatula
with the ramp, and the pans movable toward the spatulas which are
downwardly extending toward the pans, the spatulas rotatable to
fold cooked eggs in the pan as the pans move past the spatulas.
2. The egg folding apparatus as recited in claim 1 where the angle
of the ramp is from 1.degree. to 40.degree..
3. The egg folding apparatus as recited in claim 1 where the angle
of the ramp is from 10.degree. to 18.degree..
4. The egg folding apparatus as recited in claim 1, wherein the
spatulas are rotatable to an angle of 120.degree. from the
horizontal to fold the cooked egg in the pan.
5. The egg folding apparatus as recited in claim 1 wherein the
spatulas include ridges on a spatulas surface which will hold the
eggs without frictionally engaging and holding the eggs on the
surfaces of the spatulas, the spatulas further including at least
one hole which will be effective in avoiding formation of a vacuum
which will hold the eggs on the surface of the spatulas.
6. The egg folding apparatus as recited in claim 4 wherein the
spatulas include ridges on a spatulas surface which will hold the
eggs without frictionally engaging and holding the eggs on the
surfaces of the spatulas, the spatulas further including at least
one hole which will be effective in avoiding formation of a vacuum
which will hold the eggs on the surface of the spatulas.
7. The egg folding apparatus as recited in claim 2 wherein the
apparatus includes a servo motor which moves the spatulas up and
down.
8.-18. (canceled)
19. An egg folding apparatus comprising: an endless linear array of
egg cooking pans, the pans having at least four side walls and a
bottom, the array of pans movable as an endless conveyor; and a
plurality of spatulas in an array above the pans, the spatulas
rotatable about an axis which is perpendicular to the linear array
of pans, the spatulas movable upwardly away from the pans and
downwardly toward the pans, the spatulas being held at an angle
that is about the angle of the downwardly extending at a point of
engagement of the spatula pan, and the pans movable toward the
spatulas which are downwardly extending toward the pans, the
spatulas rotatable to fold cooked eggs in the pan as the pans move
past the spatulas.
20.-29. (canceled)
Description
FIELD OF THE INVENTION
[0001] The present invention is generally directed to folding
cooked liquid egg products. More particularly, the present
invention relates to a method, apparatus and system for making egg
patties which have been cooked, folded, frozen and then are
intended to be reheated to provide an egg patty which resembles an
egg patty made from fresh eggs. The invention also is directed to a
method for packaging, thawing and reheating the frozen cooked
folded egg patties.
BACKGROUND
[0002] Egg products for use in food articles may be made on a
commercial scale by depositing a liquid egg mixture into a mold or
belt and cooking the liquid egg mixture. Egg patties produced by
these types of processes tend to have a commercial processing
appearance and do not have acceptable organoleptic properties, are
not appetizing, and do not have desirable homemade or handmade
appearances.
[0003] Previous commercial egg patties tended to be dense and
lacked the fluffy texture of fresh scrambled eggs. Previous
commercial egg patties also differed in color than the bright
yellow appearance of fresh eggs. Additionally, previous commercial
egg patties lacked the flavor and aroma of fresh scrambled eggs.
Therefore, a need exists to improve egg patties to have a light,
tender and slightly moist texture; bright yellow appearance; and a
flavor and aroma more reminiscent of fresh scrambled eggs.
[0004] Those making egg patties for commercial sale and consumption
also desire the egg patty to be folded. Folded eggs not only look
better and appear larger because of a puffy appearance, they
maintain moisture better during reheating than a single layer egg
patty. This probably is because the folded egg patty has less
surface area from which to lose moisture than a flat, single layer
egg product.
[0005] Previous to the invention described herein, liquid egg, such
as liquid whole egg, would be cooked in a mold and then folded by
hand during or just after cooking. Frequently the desired folded
egg patty would be folded into thirds. Commercially available
liquid whole egg or pasteurized liquid whole egg has not folded
well and a good looking tri-folded egg product has been difficult
to obtain on a consistent basis without a lot of waste. Moreover,
no known apparatus exists to fold cooked egg products on a large
scale basis for later freezing and reheating.
SUMMARY
[0006] The invention includes an egg folding apparatus which
includes an endless linear array of egg cooking pans which move
from an upstream to downstream as an endless conveyor. The pans are
preferably rectangular and have at least three side walls, a
bottom, and a ramp which extends angularly downward to the bottom.
Preferably the bottom and three side walls are flat with the
sidewalls extending perpendicular to the bottom. The ramps are on
the forward end of the pans and are at the lead ends of the pans as
they move in the downstream direction on a conveyer in a cooking
oven.
[0007] A plurality of spatulas are arrayed above the pans. The
spatulas are aligned with the pans so that they may slide under a
cooked or coagulated egg in the pan when the pan moves past the
spatula and the spatula moves downward to abut the ramp and then
bottom of the pan. The spatulas are attached to a control rod.
Preferably with high speed there are two control rods which are
rotatable about axes which are perpendicular to the linear array of
pans and perpendicular to the downstream direction of movement of
the pans to the downstream. The control rods not only pivot the
spatulas, but also move the spatulas downward to the pans and
upwardly away from the pans as the pans move to the downstream. The
spatulas are held from the control rods at an angle that is about
the angle of the downwardly extending ramp at a point which the
leading edge of the spatulas engage the ramp as the spatulas slide
under the egg as the pans move toward the spatulas. After the
leading edge of the spatulas engage the ramp, the pans move to the
downstream the control rods pivot spatulas through an angle which
is to the upstream which has the effect of folding the generally
planar coagulated or cooked egg onto itself. This pivoting action
is achieved by rotating the control rod which pivot the spatulas.
The angle of the ramp may broadly be from about 1.degree. to about
40.degree., but in an important aspect, the angle is from about
10.degree. to about 18.degree.. As the leading edge of the spatulas
engage the ramp, the angle of the generally planar spatula will be
about the same as the angle of the ramp. As the pans move to the
downstream, the control rod will pivot the spatulas. This pivoting
action will move the spatulas to not more than about 180.degree.
e.g. horizontal, but in an important aspect the spatula will move
toward the downstream to about 120.degree. from the horizontal.
[0008] The eggs in the pans may be trifolded with the first fold
being completed by the first line of spatulas on the control rod.
The second fold then is completed by the second line of spatulas on
the control rod which is downstream the first control rod with the
spatulas that completed the first fold. These two folds make a
"trifolded egg" which is an egg folded in three sections which form
the layers of egg. With a high speed apparatus, there will be two
lines of two control rods: the first two lines for the first fold;
the second two control rods for the second fold.
[0009] The method of the invention includes adding liquid egg into
a plurality of cooking pans in an endless linear array as described
above in connection with the egg folding apparatus. The eggs in the
pans then are cooked to the point where they at least have begun to
coagulate in the pans as the pans are preferably moved through an
elongated heating area. As the pans move through the heating area,
they also move the coagulating or cooked egg in the pans toward a
plurality of spatulas in the folding apparatus as described above.
The spatulas have bodies which are generally flat in an array above
the pans, are rotatable about an axis which is perpendicular to the
linear array of pans, and are movable upwardly away from the pans
and downwardly toward the pans. In the method, the leading edges of
the spatulas are moved down onto the downwardly extending ramp of
the pans as the pans move toward the flat spatulas. The flat
spatulas are held at an angle that is about the angle of the
downwardly extending ramp at a point of engagement of the spatulas
with the ramps and are slid under the cooked or coagulated egg
patties as they travel in the pans past the spatulas. As this
sliding action occurs, the spatulas are rotated through an angle
that is effective for folding the coagulated egg over onto itself
as the pans move past the spatulas toward the downstream end of the
endless linear array of pans.
[0010] The system of the invention includes adding to the pans an
egg blend which includes liquid whole egg, an edible oil, an amount
of freeze-thaw stabilizer effective for providing freeze-thaw
stability, flavor, a gum to suspend the freeze thaw stabilizer,
phosphates and an amount of pH controller effective for providing a
pH 7.2 or less, preferably a pH of 6.4 to 7.2, more preferably a pH
of 6.8 to 7.1, and most preferably a pH of 7.0 to 7.1. A modified
food starch is an especially important and unique freeze-thaw
stabilizer. Liquid whole egg is present in the egg blend in an
amount effective for providing desired flavor, texture and aroma.
In this aspect of the invention, the egg patty blend includes at
least 90 weight percent, preferably from 95 to 98.5 weight percent,
and more preferably 97 to 98 weight percent liquid whole egg based
on the weight of the blend before cooking. In a very important
aspect of the system, the modified food starch is cornstarch.
Modified cornstarch has a strong crosslinked structure which can
tolerate abusive processing conditions. The blend then is cooked by
depositing it into a pan having a temperature of from 220.degree.
F. to 310.degree. F., preferably 255.degree. F. to 285.degree. F.
After deposit of the blend into the pans, it is cooked by moving it
through an elongated insulated oven to cook the egg blend
preferably without application of additional external heat, for 30
to 180 seconds, preferably 30 to 65 seconds. When the egg is
sufficiently coagulated such that it may be folded, it is folded by
the method and apparatus as described above. Generally this is when
the egg emerges from the elongated oven.
[0011] After cooking the folded egg patties are frozen in a freezer
having a temperature of from -60.degree. F. to 0.degree. F. for a
dwell time of 5 to 7 minutes in an impingement freezer which
circulates air to shorten dwell time, or from 20-22 minutes at
-40.degree. F. to -60.degree. F. in a regular freezer. In one
aspect, the folded egg patties are packaged in flat packs of
polymeric film by placing the frozen cooked folded egg patties onto
a film surface, sealing the patties, preferably as a single layer,
between the bottom and a top layer of film. Thereafter, the sides
of the flat pack are sealed. The flat packs are ideal for thawing
and reheating the frozen folded egg patties. At the point of
reheating and serving the frozen egg patties, the flat packs are
removed from a freezer and placed into racks where the flat packs
and egg patties are laid flat to thaw. After thawing the packs are
opened and the folded egg patties removed from the pack for
reheating, such as on a grill.
DESCRIPTION OF THE DRAWINGS
[0012] FIG. 1 is a schematic side view of the heating apparatus,
spatulas, conveyor and pans on the conveyor.
[0013] FIG. 2 is a perspective view of the egg-folding apparatus at
the downstream end of the heating apparatus, the folding apparatus
including pans on the conveyer and the spatulas on the control
rods.
[0014] FIG. 3 is a perspective view of the spatulas on the control
rods viewed from the upstream end of the folding apparatus.
[0015] FIG. 4 is a side view of the egg-folding apparatus.
[0016] FIGS. 5(a) through 5(f) are a schematic diagrams which show
the folding action of the spatulas as viewed from the side as the
eggs in the pan move downstream.
[0017] FIG. 6 shows the tri-folded egg in the pans as the pans move
downstream from the spatulas.
[0018] FIG. 7 is a top view of the spatulas mounted on a control
rod.
[0019] FIG. 8 is a bottom view of the spatulas mounted on a control
rod.
DETAILED DESCRIPTION
The Apparatus and Method
[0020] As seen in FIG. 1, according to the invention, a line of
pans 2 move on an endless conveyor 4 which moves the pans from the
upstream to the downstream pass spatulas 24, as seen by arrows 6
and 8. The conveyor 4 runs through an insulated heating apparatus
10 which has access doors 12.
[0021] FIG. 2 shows the egg-folding apparatus 14 which is at the
downstream end 15 of the heating apparatus 10. Two lines of
spatulas 16, 18 are mounted on control rods 20, 22 above an array
of pans 2. The spatulas 24 are mounted on the control rods for
movement down toward the pans and upward away from the pans, as
well as for pivoting the spatulas as the ends of the spatulas
attached to the control rods are pivoted through an angle of about
120.degree. from the horizontal (see FIG. 5c). The control rods are
connected a servo motor 26 through linkages 28 and 30 (FIG. 3) at
each end of the control rods. The control rods, linkages and servo
motor all are mounted on a support which includes legs 32 and
horizontal supports 34, 36 which extend into the downstream end of
the heating apparatus. The pans 2 include two upwardly extending
side walls 38, 40 which are perpendicular to flat bottom 42. The
pan has a backwall 44 which also extends vertically from and is
perpendicular to bottom 42. A ramp 46 extends angularly and
downwardly toward the bottom of the pan.
[0022] FIG. 3 shows the spatulas 24 mounted on control rods as seen
from the upstream direction looking from the direct of the heating
apparatus 10. In FIG. 3, the spatulas have been moved down by the
control rods, have slid down the ramps 46 of the pans, and are
slidingly engaging the bottoms 42 of the pans (cooked eggs are not
shown in the figure as the pans move pass the spatulas). After the
leading edge 48 of the spatulas have slid about one-third the
length of the downstream moving pan, the control rods 20, 22 pivot
clockwise (as would be seen in FIG. 3) through an angle of about
120.degree. from the horizontal (see FIG. 5c) to make the first
fold in the egg (see FIG. 5c). The speed of the line of pans is
such that the two lines of spatulas 20, 22 are needed to make the
first fold in the pans traveling under the spatulas with a second
two lines of spatulas 50, 52 (see FIG. 4) folding the already
folded egg a second time to make the tri-folded cooked egg. The
second two lines of spatulas operate in generally the same way as
the first two lines of spatulas. The spatulas which are at an angle
of about 18.degree. from the horizontal (see FIG. 5a) move down on
the pan, slide down to the bottom of the pan engage the first
folded egg (see FIG. 5e), whereupon the control rods pivot through
an angle of about 120.degree. to make the second fold in the egg
(see FIG. 50. The control rods are connected at each end to push
rods 31. When the linkages 30 are pushed toward the upstream by the
servo motor, the push rods pivot the control rods and spatulas.
[0023] The angle of the spatulas and the ramps are important.
Broadly, the angle of the ramp and spatulas range from about
1.degree. to 40.degree. from the horizontal, but in an important
aspect, the angle of the ramp and spatulas range from about
10.degree. to about 18.degree. with 18.degree. being shown in FIG.
5a. The angle of the spatula and ramp are about the same. As the
pan moves downstream (as shown by arrow 54), and approaches the
spatulas, the control rods lower the spatulas downward toward the
bottom of the pan as shown with arrow 58 (FIG. 5a) and leading edge
48 of the spatula slides down the surface of ramp 46. At some point
along the ramp or at the bottom of the pan, the leading edge of the
spatula will slide under the cooked or coagulated egg 60 as seen in
FIG. 5b. The angle of the spatula will lift the egg 60 off the
bottom of the pan, and when the pan travels the distance of about
one-third the length of the bottom, the control rod will rotate the
top of the spatula 62 toward the upstream direction through to an
angle of about 120.degree. from the horizontal to make the first
fold section 64 in the egg (see FIG. 5c). At the completion of the
first fold 64, the control rods will move the first two rows of
spatulas 20, 22 up and over the first fold. The first folded egg
then moves to a second two lines 50, 52 (FIG. 4) of spatulas on
control rods for a second fold as seen in FIG. 5d. As with the
first two lines of spatulas 20, 22, the pans may be moving at such
a speed, two lines of spatulas may be required to achieve a second
fold in the eggs in two lines of pans where each line follows the
other as seen in FIG. 4.
[0024] To achieve the second fold, the spatulas 24 move down, as
seen by arrow 68, toward the bottom 42 of the pan (FIG. 5d) to
slide under the first folded egg 60 at 64. As the pan with the egg
moves downstream 54, the spatulas lift the egg up as seen in FIG.
5e. As the spatulas move about two-thirds the distance of the
bottom of the pans, the control rods, such as 50, pivot the ends of
the spatulas 70 mounted on the control rods to the upstream
direction through to an angle of about 120.degree. as seen in FIG.
5f. This will fold the second time as at 72, to make the trifolded
egg.
[0025] As seen in FIG. 6, the trifolded egg continues to move
downstream where the conveyor down turns the pans, as at 74, where
the cooked folded eggs fall from the pan and are moved to a freezer
(not shown) where the folded egg is frozen at preferably
-40.degree. F. to -60.degree. F. for about 20-22 minutes or in an
impingement freezer for 5 to 7 minutes.
[0026] The spatulas are made from a material which will provide a
low-friction surface and which will be stable and heat resistant to
a temperature of at least about 400.degree. F. A resin commercially
available from General Electric Plastics under the name of "Ultem
100F" will provide such a surface which also will be stable and
provide a spatula which will resiliently engage the surface of the
pan. Further, as seen in FIG. 7, the spatulas have a top surface
which has ridges with peaks 76 and valleys 78 where the cooked egg
engages the spatulas at the peaks. To minimize a vacuum forming
between the egg patty and the surface of the spatula, an array of
holes 80 extend through the body of the spatula. The leading edge
48 of the spatula is angled downwardly as seen at 90 in FIG. 5a.
This angle helps the spatula to slide under the table.
[0027] As seen in FIG. 8, the bottom surface 82 of the spatula may
be flat and smooth with the holes 80 extending through the body of
the spatula. The spatulas are removable from the control rods as
they are mounted on the control rods via a tung and grooves in the
spatula. A tung 84 slides into a notch 86 in the control rod.
Grooves in the spatula engage bosses or studs 88 extending from the
control rod such that the combination of the tung and grooves
frictionally hold the spatulas on the control rod, but also permit
removal of the spatulas for maintenance.
A Composition Particularly Useful in the Invention
[0028] Unless defined otherwise, all technical and scientific terms
used herein have the same meaning as commonly understood by one of
ordinary skill in the art to which this invention belongs. All
patents and publications referred to herein are incorporated by
reference herein. For purposes of the present invention, the
following terms are defined below.
[0029] "Liquid whole egg" means egg white and yolk in the ratio
which is generally recognized as the ratio of yolk to white in
shell eggs. That ratio generally is in the range of from about 1
part yolk to about 2 parts egg white. Liquid whole egg generally
has about 23 to 24.5 weight percent solids and 76.5 weight percent
water.
[0030] "Freeze-thaw stability" refers to an egg patty product that
is capable of being frozen, thawed and then reheated such that
product attributes of the resulting egg patty are similar to that
of an egg patty that was prepared from fresh liquid whole egg that
was not frozen and reheated. After reheating, the egg patty of the
invention has a slightly mottled bright yellow color with a shiny
surface. The external surface of the egg patty is slightly
irregular with a porous or moon-cratered appearance. When the
cooked egg patty is cut in half, the internal texture appearance is
slightly striated in a vertical fashion and fold seams are barely
detectable. When biting into the egg patty, the texture is light,
tender and slightly moist. The product does not have a dry and
crumbly feel or release an excess of free moisture. In an important
aspect, the product is capable of going through at least one cycle
of cooking, freezing and thawing.
[0031] "Flavor" refers to the natural whole egg flavor which is a
multi-component mixture of natural and/or artificial flavoring
ingredients.
[0032] As used herein, "edible material" includes any material that
is generally regarded as safe by FDA and does not have to be
removed from the food component before it is eaten (i.e., a
material that can be safely chewed and ingested by the
consumer).
[0033] As used herein, "a foldable egg patty" refers to a liquid
whole egg product that is more readily foldable than liquid whole
egg. To determine foldability of the egg patty according to the
invention, that foldability is compared to a patty of scrambled
liquid whole egg. In making the comparison, an egg blend as
described herein (as well as a comparative patty of liquid whole
egg) are cooked in a pan at a temperature as described. Before
cooking, about 1.75 fluid ounces of the egg composition described
herein is added to the pan which is about 3 inches wide by about
81/2 inches long 5/8 inches deep with the ramp being about 0.7
inches long. After cooking the egg patties made from the egg
composition is about 1.57 ounces and are tri-folded to provide an
egg patty with a length of about 21/4 inches to about 3 inches,
preferably a length about 2.61 inches, a width of about 2.63 inches
to about 2.89 inches, preferably a width of about 2.75 inches, and
a height of about 0.37 to about 0.54 inches, preferably about 0.45
inches. The egg composition described herein more readily folds
than an egg patty made from just liquid whole egg.
[0034] To provide a egg patty with characteristics similar to fresh
eggs, the egg patty is made from a composition which is an egg
blend which includes liquid whole egg, an edible oil, an amount of
freeze-thaw stabilizer effective for providing freeze-thaw
stability, gum, flavor, phosphates and an amount of pH controller
effective for providing a pH of 7.2 or less. The egg patty blend
includes at least 90 weight percent, preferably from 95 to 98.5
weight percent, and more preferably 97 to 98 weight percent liquid
whole egg based on the weight of the blend before cooking.
[0035] The freeze-thaw stabilizer blended with the liquid whole egg
is effective for providing an egg patty with characteristic similar
to fresh eggs after the blend is cooked, frozen, thawed and
reheated. Generally this amount is from 0.5 to 3 weight percent
freeze-thaw stabilizer based on the weight of the egg blend before
cooking. Previously, xanthan gum was used as a freeze-thaw
stabilizer. An important aspect of the present invention is using
modified food starch as the freeze-thaw stabilizer which is
effective for stabilizing the egg patty through at least one
cooking, freezing, one thaw and reheating such that the reheated
egg patty will have the characteristics of fresh scrambled or fresh
eggs.
[0036] A modified food starch has better freeze/thaw stability
properties than xanthan gum. Modified food starches for an egg
patty may be made from tapioca, corn, or potato. A modified starch
is cross-linked to form a structure which is effective to bind
moisture in the egg to permit freezing and to provide a cook,
freeze, thaw and reheat cycle as described above. In a very
important aspect of the present invention, the modified food starch
is cornstarch. Modified cornstarch has a strong crosslinked
structure which can tolerate abusive processing conditions.
Cornstarch will not begin to swell until it reaches a temperature
of 140.degree. F. or higher, Eggs in the blend of the invention
will begin to cook at temperatures approaching 160.degree. F. to
185.degree. F.
[0037] Carrageenan gum also may be included in the egg blend.
Carrageenan gum plays a dual role as a freeze/thaw stabilizer as
well as a thickening agent. The gum increases the viscosity of the
partially cooked egg blend which enables the cooking egg to be
folded into thirds more easily when the product is slightly
viscous. Carrageenan gum also aids in keeping the modified food
starch of the egg patty formula suspended in solution. Typically,
without the use of a thickening agent, the modified food starch
will settle to the bottom of the mix in the silo or holding tank.
Carrageen gum is used in amounts effective to achieve these
objectives which amounts generally are from 0.03 to 0.085 weight
percent, with a preferred amount of 0.075 weight percent based upon
the weight of the uncooked egg blend. Examples of other gums which
may be used in combination with the other ingredients in the egg
blend include carrageenan, guar, xanthan, locust bean, gum arabic,
or combinations thereof.
[0038] The egg blend may include water in an amount effective for
providing the desired fluffy and tender appearance of fresh eggs.
The water further allows the egg to rise to a desired height by
creating steam within the egg blend during the cooking process. In
this aspect of the invention, the egg patty may include from 1 to 5
weight percent water, based on the weight of the egg blend before
cooking.
[0039] In another aspect, egg blend to make the egg patty includes
an edible oil. The edible oil is effective for providing the egg
patty with desired tenderness and organoleptic properties that
resemble a patty made from fresh eggs that has not been frozen and
reheated. The edible oil acts to provide the egg patty with a
glossy sheen surface with a slightly irregular and dimpled texture,
thereby aiding to the overall tenderness of the egg patty. Edible
oils that may be used in the present invention include edible
vegetable oils and may include oils selected from the group
consisting of soybean oil, partially hydrogenated soybean oil, corn
oil, canola oil, olive oil, sunflower oil, peanut oil, coconut oil,
rapeseed oil, palm oil, palm kernel oil, cottonseed oil, and
mixtures thereof. In this aspect of the invention, the egg blend
includes from 1 to 3 weight percent edible oil, based on the weight
of the blend before cooking.
[0040] In an very important aspect of the invention, the edible oil
is soybean oil. Soybean oil adds tenderness to the egg patty
ensuring the eggs are not dry and crumbing but slightly moist and
tender. The soybean oil also gives the appearance of a glossy and
irregular egg patty that is similar to fresh eggs.
[0041] The egg blend to make the egg patty further includes an
amount of pH controller effective for providing and maintaining the
egg patty with a bright yellow color. Compositions useful for
controlling pH in the present invention include pH controllers
selected from the group consisting of citric acid, sodium
pyrophosphate, tetrasodium pyrophosphate, disodium phosphate,
trisodium phosphate, monosodium phosphate and mixtures thereof. In
this aspect of the invention, the egg blend includes from 0.05 to
0.3 weight percent pH controller, based on the weight of the egg
patty blend before cooking. In a very important aspect of the
invention, the pH controller is citric acid. Additionally, the egg
blend to make the egg patty may include phosphates. Phosphates are
used to preserve the rich yellow whole egg color like fresh eggs.
Phosphates that may be used in the present invention include
tetrasodium pyrophosphate, sodium acid pyrophosphate and monosodium
phosphates. In this aspect of the invention, the egg patty includes
0.14 to 0.21 weight percent of the phosphates, based on the weight
of the blend before cooking.
[0042] The egg blend to make the egg patty also includes natural
whole egg flavor. The flavoring is added to maintain the whole egg
flavor during storage and throughout the expected shelf life of the
egg patty. Flavoring is also added to match the flavor of fresh
scrambled eggs. The natural whole egg flavor is a multi-component
mixture of natural and artificial flavoring ingredients. In this
aspect, the egg patty includes 0.01 to 0.25 weight percent of the
flavor ingredients, based on the weight of the blend before
cooking. In one aspect, the flavor ingredients are whole egg flavor
and are all natural ingredients.
[0043] The egg composition described herein is particularly useful
for making the folded egg patty. In this aspect, liquid whole egg,
an edible oil, an amount of freeze-thaw stabilizer effective for
providing freeze-thaw stability, gum, flavor, phosphates and an
amount of pH controller effective for providing a pH of pH of 7.2
or less, preferably a pH of 6.4 to 7.2, more preferably a pH of 6.8
to 7.1, and most preferably a pH of 7.0 to 7.1, are blended
together. The blend then is cooked by depositing the composition
into a pan having a temperature of from 220.degree. F. to
310.degree. F., preferably 255.degree. F. to 285.degree. F. After
deposit of the liquid whole egg composition on the surface having a
temperature of from 250.degree. F. to 300.degree. F., the egg
composition is allowed to cook without application of additional
external heat for 30 to 180 seconds, preferably 30 to 65 seconds,
and more preferably about 62 seconds. With the cooking apparatus
described herein, the pans with the egg move through the heating
apparatus at a speed of about 36 feet/minute to cook the egg
composition preferably at 285.degree. F. for about 62 seconds.
[0044] After cooking, the egg patty may be transferred to a freezer
having a temperature of -60.degree. F. to 0.degree. F., preferably
-55.degree. F. for a dwell time of 5 to 7 minutes, preferably 6.1
minutes in an impingement freezer, or from 20 to 22 minutes in a
regular freezer.
[0045] In one aspect, the folded egg patties are packaged in flat
packs of polymeric film by placing the folded egg patties onto a
film surface, sealing the patties, preferably as a single layer,
between the bottom and a top layer of film. Films which may be used
include multilayered films such as a 48 Ga. polyester with 1.5 to 2
mils modified polyethylene film for a total film thickness of about
2 mils for the top layer; and 3.5 mil nylon coextrusion film for
the bottom layer of the flat pack. Thereafter, the sides of the
flat pack are sealed. The flat packs of folded egg patties
generally may have 12 patties per pack (in a 4 patty by 3 patty
array) which pack may be sealed and cased in cases with 32 packs
per case. In an important aspect this packaging is after freezing
of the folded egg patties. The flat packs are ideal for readily
thawing and reheating the frozen folded egg patties at the point of
serving a food product which includes a reheated folded egg
patty.
[0046] The folded egg patties in the flat pack may be quick thawed
in a microwave oven or gradually thawed and stored in unused thawed
packs in racks in a cooler which does not keep the folded egg
patties in a frozen condition. To quick thaw the frozen folded egg
patties, the patties may be individually thawed in a microwave oven
after removal from the flat pack. Alternatively, an entire flat
pack may be placed in a microwave oven for thawing, such as at high
power for 20 seconds and then 90 seconds at 70% power for each side
of the flat pack. This means the pack is heated for 20 and 90
seconds as described, then the pack is flipped over with the
heating repeated. After thawing the packs are opened and the folded
egg patties removed from the pack for reheating, such as on a
grill, for consumption. At the latter point the thawed folded egg
patties are heated to 140.degree. F. or above, preferably from
140.degree. to 190.degree. F.
[0047] Gradual thawing of the flat packs provides a unique way to
thaw and store flat packs in a non-frozen condition. Using the
racks to thaw the folded egg patties, the flat packs are placed
into the rack, preferably as single layers of flat packs. The racks
have shelves which are grates made of heavy metal wire such that
air can circulate above and below the flat racks for efficient
thawing. The heavy wires are spaced from the other and form a
lattice or screen-like bed upon which the flat packs rest to expose
the top and bottom of the packs to circulating thawing air. The
racks have several shelves or lattice beds upon which the flat
packs can rest. In a preferred arrangement, the racks are 16 inches
deep, 18 inches wide and 14 inches high. Such a rack with twelve
shelves will accommodate one flat pack per shelf and will permit
thawing of the folded egg patties on the rack being held in a
cooler or atmosphere having a temperature of 34.degree. F. to
36.degree. F. in 18 hours. In this connection, "thaw" means that
the egg patties reach a temperature of 31.degree. F. or higher. The
spacing of the shelves, the spaces between the wires and the gage
of the wires are all such that the racks are effective to provide
the aforementioned thawing. Racks which are 16 inches deep, 18
inches wide and 14 inches high with shelves made of 8 gauge wire
forming 1 inch by 1 inch open squares will permit such thawing. The
racks also may include wheels to permit them to be wheeled from a
freezer and moved into a thawing area, and then wheeled into a
cooler as needed.
[0048] The following examples illustrate methods for carrying out
the invention and should be understood to be illustrative of, but
not limiting upon, the scope of the invention which is defined in
the appended claims.
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