U.S. patent application number 14/966873 was filed with the patent office on 2016-06-30 for methods and devices for making pre-cooked eggs having a natural appearance.
The applicant listed for this patent is Michael Foods, Inc.. Invention is credited to Ted A. Kurpgeweit, Jason W. Mathews, Dale E. Weaver.
Application Number | 20160183712 14/966873 |
Document ID | / |
Family ID | 34678269 |
Filed Date | 2016-06-30 |
United States Patent
Application |
20160183712 |
Kind Code |
A1 |
Mathews; Jason W. ; et
al. |
June 30, 2016 |
Methods and Devices for Making Pre-Cooked Eggs Having a Natural
Appearance
Abstract
The present invention includes methods and devices for mass
producing cooked, cooled egg products having a grill fried egg
appearance. One device includes a portion for positioning whole,
intact, shelled eggs positioned laterally across and above a
cooking mold conveyor, and a portion for cracking the eggshells and
depositing the eggs into cooking molds on the conveyor. Some
devices and methods include an egg yolk splitter for rupturing the
egg yolk sac to deposit a whole egg having a ruptured egg yolk into
each mold. Other devices and methods include irregular shaped egg
molds for providing a mass produced cooked egg having a natural,
irregular shaped outlines and/or surfaces. Devices and methods
according to the present invention can be used to produce
irregular, outlined shaped cooked egg products including whole
eggs, formulated eggs, or eggs made from scrambled egg mixes. The
pre-cooked eggs can be delivered pathogen free to fast food
establishments and reheated for consumers in less time than
required to cook the egg.
Inventors: |
Mathews; Jason W.; (Gaylord,
MN) ; Kurpgeweit; Ted A.; (Wayne, NE) ;
Weaver; Dale E.; (Lenox, IA) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Michael Foods, Inc. |
Minnetonka |
MN |
US |
|
|
Family ID: |
34678269 |
Appl. No.: |
14/966873 |
Filed: |
December 11, 2015 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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13931670 |
Jun 28, 2013 |
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14966873 |
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12842233 |
Jul 23, 2010 |
8475858 |
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13931670 |
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10741793 |
Dec 19, 2003 |
7763302 |
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12842233 |
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Current U.S.
Class: |
426/298 ;
249/117; 249/119 |
Current CPC
Class: |
A23L 15/00 20160801;
A47J 29/00 20130101; A23J 1/09 20130101 |
International
Class: |
A47J 29/00 20060101
A47J029/00 |
Claims
1. A mold for producing a cooked egg product having the appearance
of a grill fried egg with irregular shaped peripheries, said mold
comprising a horizontal planar surface having a depression therein,
wherein the depression has an irregular shaped outline that is
asymmetric about any vertical plane drawn through the planar
surface and the depression, said irregular shaped outline providing
the appearance of a grill fried egg to said cooked egg product.
2. The mold of claim 1 wherein the planar surface comprises a
plurality of depressions.
3. The mold of claim 1 wherein the depression has a flat
bottom.
4. The mold of claim 1 wherein the depression has upwardly and
outwardly beveled edges.
5. The mold of claim 1 wherein said depression has an irregularly
uneven bottom surface which provides an irregularly varying depth
to said depression and an irregularly varied show surface to said
cooked egg product.
6. The mold of claim 1 wherein the irregular shaped outline
comprises a first convex protuberance and a first concave
protuberance.
7. The mold of claim 6 wherein said first convex and first concave
protuberances are rounded.
8. The mold of claim 6 wherein said irregular shaped outline
comprises an outward vertex formed between a first substantially
straight region and a second substantially straight region.
9. The mold of claim 8 wherein said irregular shaped outline
includes a second convex protuberance defined between a first
concave region and a second concave region.
10. The mold of claim 9 wherein each of said concave regions is
larger than the first concave protuberance.
11. The mold of claim 1 wherein said irregular shaped outline
includes a plurality of rounded convex protuberances and a
plurality of rounded concave protuberances.
12. The mold of claim 11 wherein said irregular shaped outline
includes an outward vertex formed between a first substantially
straight region and a second substantially straight region.
13. A cooking mold formed of a non-stick, food grade material, said
mold adapted to provide cooked egg products having the appearance
of grill fried eggs with irregular shaped peripheries, said cooking
mold comprising a horizontal planar surface having a plurality of
depressions therein, each of said depressions having (1) an
irregular shaped outline that is asymmetric about any vertical
plane drawn through the planar surface and the depression and that
comprises a first convex protuberance and a first concave
protuberance, (2) upwardly and outwardly beveled edges, and (3) an
irregularly uneven bottom surface which provides an irregularly
varying depth to said depression said irregular shaped outline
providing the appearance of a grill fried egg to the cooked egg
product.
14. The cooking mold of claim 13 wherein each of said first convex
and first concave protuberances is rounded.
15. The cooking mold of claim 13 wherein said irregular shaped
outline comprises an outward vertex formed between a first
substantially straight region and a second substantially straight
region.
16. The cooking mold of claim 15 wherein said irregular shaped
outline includes a second convex protuberance defined between a
first concave region and a second concave region.
17. The cooking mold of claim 16 wherein each of said concave
regions is larger than the first concave protuberance.
18. A method for producing a plurality of cooked egg products, said
method comprising in order: a) depositing liquid egg into the
depressions of the cooking mold of claim 13; b) cooking said
deposited liquid egg so as to provide egg products; c) removing
said egg products from said depressions of said cooking mold; d)
cooling said egg products to below 30.degree. C. before packaging
said cooked egg products.
19. The method of claim 18 wherein a plurality of said cooking
molds are provided on a belt.
20. The method of claim 18 wherein said depositing step includes
depositing a liquid that comprises a formulated yolk into a second
depression located within each of said plurality of depressions.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application is a continuation of U.S. application Ser.
No. 13/931,670, filed 28 Jun. 2013 and presently pending, which is
a division of U.S. application Ser. No. 12/842,233, filed 23 Jul.
2010 and issued as U.S. Pat. No. 8,475,858, which is a continuation
of U.S. application Ser. No. 10/741,793, filed 19 Dec. 2003 and
issued as U.S. Pat. No. 7,763,302, each of which is incorporated
herein by reference in its entirety.
FIELD OF THE INVENTION
[0002] The present invention is related generally to food
processing. More specifically, the present invention is related to
egg cooking methods and devices for mass producing cooked egg
products.
BACKGROUND OF THE INVENTION
[0003] Individuals increasingly eat food away from home, or at
home, at work, or even in an automobile, where the food was at
least partially prepared or precooked outside at the home. Grill
fried eggs are well known and have been made for centuries.
Consumers prepare grill fried eggs at home, and also eat grill
fried eggs prepared in eating establishments. The grill fried eggs
are aesthetically pleasing to consumers, perhaps because grill
fried eggs have the appearance of home cooked food and/or food
prepared at well-established restaurants.
[0004] Many consumers demand eggs prepared at ever-increasingly
short time intervals. Some consumers expect cooked eggs to be made
available in the time between ordering a product at a speaker post,
and the arrival of their automobile at a drive-up window in a fast
food establishment. Other consumers expect eggs to be made
available shortly after paying for the eggs at the counter of a
fast food restaurant, expecting to receive the cooked eggs in less
than the time required to cook the eggs, for example, within one
minute.
[0005] Some fast food restaurants grill fry eggs ahead of time,
prior to their being ordered. One such fast food restaurant uses a
three-inch ring, open at the bottom, in sets of six. These are put
on the grill, the egg deposited in the ring, then covered and
steamed. These restaurant prepared eggs, while nutritious, do not
closely resemble home, grill fried eggs. They are also made prior
to being ordered, allowing for the possibility of wastage if they
are not sold within an allotted time period.
[0006] Another fast food establishment uses a three and one-quarter
inch ring, breaks the egg, puts the egg into the ring, breaks the
yolk, and partially cooks the egg. The partially cooked egg is
flipped over in the ring, and the ring removed. This allows the
remainder of the egg to cook and flow outwardly somewhat. This
method also requires the eggs to be made ahead of the short time
demanded by some consumers, with the cooked eggs being readily
distinguishable from an irregular or randomly shaped, home grill
fried egg.
[0007] Such cooking methods suffer from drawbacks. Firstly, if the
eggs are to be delivered to consumers in a time period less than
the time required to break the eggs, cook the eggs, and package the
cooked egg product, then the eggs must be cooked prior to the time
of ordering. This allows for some wastage, as previously discussed.
Secondly, while modern eggs are typically very safely delivered
from almost all vendors, the possibility exists for some pathogens
being carried with the eggs. While this occurrence is extremely
rare, it has happened. Thirdly, the manual preparation of grill
fried eggs is somewhat time and labor consuming. In some
situations, the cooking grill would not otherwise be required but
for the requirement for cooking the grill fried eggs.
[0008] What would be desirable are methods and devices for mass
producing pre-cooked, cooled eggs that resemble grill fried eggs.
Such eggs could be mass produced in a controlled environment to
substantially reduce the chance of pathogen contamination. The mass
produced, precooked, cooled eggs would preferably resemble home
cooked grilled eggs. If mass produced, grill fried eggs were made
available, fast food eating establishments could save on labor, and
reduce wastage by reheating the previously cooked egg products.
What would be most desirable are pre-cooked, cooled, egg products
that resemble home, grill fried eggs that could be prepared at a
fast food establishment in less than the time required to cook the
eggs.
SUMMARY OF THE INVENTION
[0009] The present invention provides methods for mass producing
cooked, cooled eggs having a grill fried egg appearance. One method
includes depositing an egg product into a plurality of mold
depressions, wherein the molds have irregular shaped boundaries.
Another method includes depositing an egg product into a plurality
of mold depressions having an irregularly varying depth and bottom
surface. The methods can further include cooking the deposited egg
products in the molds, removing the cooked egg products from the
molds, and cooling the cooked egg products below room temperature.
Some methods include depositing whole eggs with intact yolks, while
other methods include depositing whole eggs having broken yolks.
The methods may include allowing the yolk to settle into a minor
depression located within the major depression of the mold. In some
methods, the yolks are broken by dropping the whole eggs through an
egg yolk rupturing device having sharp edges. Still other methods
include depositing scrambled egg products or formulated egg
products.
[0010] In some methods, the mold depressions are arranged side to
side in a pan along a width dimension, and the pans arranged end to
end along a length dimension, in which the depositing includes
depositing a plurality of eggs along the width into the plurality
of mold depressions at substantially the same time. The depositing
can occur when the mold pans are moving. In some methods, the
shelled eggs are located a first distance apart while the eggs are
broken, and are diverted to a second distance apart, further apart
than the first distance, to be deposited into mold depressions
located approximately the second distance apart on center.
[0011] The present invention provides a method for breaking egg
yolks including dropping the egg yolks through a device for
rupturing the egg yolk sacs. In some methods, the device includes
an orifice having sharp edges, and the method includes dropping the
egg yolks through the orifice having the sharp edges. Some devices
include a plate having an orifice with sharp inwardly protruding
edges, and the method can include dropping the egg yolks through
the orifice having the sharp edges. In some methods, the device has
a plurality of orifices, and can receive a plurality of egg yolks
simultaneously. The plurality of orifices can be arranged in a side
by side pattern. In some methods, the egg yolk sac rupturing device
has a plurality of orifices each disposed in a downwardly extended
or depressed plate portion.
[0012] The present invention further provides an egg mold for
producing eggs having irregular shaped peripheries, the mold
including a planar surface having a depression therein, wherein the
depression has an irregularly shaped outline. In some molds, the
depression outline is asymmetric about any vertical plane drawn
through the planar surface and the depression. The mold is
preferable formed of a nonstick, food grade material, at least at
the surface. Some egg molds are formed as a plurality of
depressions in the planar surface of an egg mold pan.
[0013] Some molds have a top surface and include a first depression
having a first bottom surface and a first depth relative to the top
surface, and also include a second depression having a second
bottom surface and a second depth relative to the top surface. The
first and/or second bottom surface depth can vary over the
respective surface. In some molds the second depression has a
surface area at least 1/10th or 1/6th the surface area of the first
depression. The second depression can have a mean depth of at least
1/4 or 1/3 greater than the mean depth of the first depression. The
yolk, either intact, broken, or formulated, can be allowed to
settle into the second depression, providing a cooked egg product
having a prominent cooked yolk.
[0014] A device for mass producing cooked, fried eggs is also
provided by the present invention. One device includes an egg
breaking device comprising a plurality of vertically oriented,
side-by-side, egg carousels, where the egg carrying carousels each
have a plurality of egg carrier cups rotatably disposed about a
horizontal central axis, the egg carrier carousels traveling along
a closed loop partly lying within a vertical plane. The device can
further comprise an eggshell breaking knife for breaking the
eggshells while the eggs are disposed within the egg carrying cups.
The device can also include a moving belt including a plurality of
pans, with each pan having a plurality of egg cooking mold
depressions disposed side-by-side therein. The molds can be
disposed to each receive a falling egg from the egg breaking
device. In some devices, the molds are disposed directly under the
egg carrying cups at the point at which the shells are broken.
Other devices include chutes or deflectors to deflect the falling
eggs from the egg carrying cups laterally outward to a distance
further apart than the egg carrying cups are located from each
other, to insure depositing the falling eggs into the molds. In
still other devices, an egg yolk breaking device having an orifice
for receiving a falling liquid whole egg and having sharp edges for
rupturing the egg yolk sack of the falling egg yolk is disposed
between the egg carrying cup and the cooking mold. In some devices,
the molds have an irregular outline shape, as previously
described.
[0015] The present invention also provides a cooked, cooled egg
product comprising a plurality of cooked egg products having a
substantially planar shape and having an irregular shaped outline,
in which a substantial portion of the eggs have the same irregular
shaped outline, in which the cooked egg products have a temperature
of less than 30.degree. C. The cooked egg products are whole eggs
having intact yolks in some embodiments, are whole eggs having
broken yolks in other embodiments, are scrambled eggs in still
other embodiments, and are formulated egg products in yet other
embodiments. Some egg products have an irregular shaped surface
having an irregularly varying height over the product. Other egg
products are cooked formulated eggs having a formulated egg yolk
portion and/or a formulated egg white portion, resembling a
sunny-side-up fried egg. This product can be made by depositing the
formulated yolk into a secondary mold depression and depositing the
formulated egg white into a primary mold depression having the
secondary depression within.
[0016] The present invention also includes methods for making
cooked whole eggs including automatically conveying eggs to an egg
breaking location, automatically breaking the egg shells of the
whole eggs, allowing the contents of one egg shell to fall into one
mold, automatically conveying each mold into a heated area, and
cooking the egg contents in each mold in the heated area.
[0017] Some automatic methods include methods for making cooked
whole eggs by mechanically conveying a plurality of whole, shelled
eggs, mechanically breaking the conveyed plurality of egg shells,
allowing the egg contents to fall into a plurality of molds,
mechanically conveying the molds containing the egg contents into a
heating area, and cooking the egg contents in the molds. Each mold
receiving egg content preferably receives one and only one whole
egg content. The mechanical methods can include mechanisms selected
from the group consisting of purely mechanical, pneumatic,
electrical, magnetic, hydraulic, and electro-mechanical mechanisms
and combinations thereof. Some methods include mechanically
carrying each egg in an egg carrier, mechanically breaking the egg
shell with a knife, and moving a belt or loop formed of linked
articulated molds into the heating area. The molds used and the
resulting cooked eggs can have round outlines, symmetrical
outlines, irregular outlines, irregular surfaces, and/or two
different and nested levels of surfaces.
[0018] The present invention provides, generally, a device for mass
producing cooked eggs having a grill fried egg appearance. The
device includes a first part for positioning eggs in a spaced apart
relationship from each other and for breaking the eggshells,
allowing the whole egg products within to fall. The device also
includes a second part, including a belt having a plurality of egg
cooking molds disposed to capture the falling, whole egg products
within the molds. The molds can be disposed on a longitudinally
moving belt, which can propel the deposited eggs in the cooking
molds toward an oven.
DESCRIPTION OF THE DRAWINGS
[0019] FIG. 1 is a photograph of three natural whole eggs having
broken yolks and an irregular outline or periphery;
[0020] FIG. 2 is a photograph of three cooked eggs having irregular
outlines made from scrambled egg mix;
[0021] FIG. 3 is a photograph of three formulated eggs having
irregular shaped outlines;
[0022] FIG. 4 is a photograph of a mold having an irregular shaped
outline that can be used to make some of the irregular shaped eggs
in FIGS. 1-3;
[0023] FIG. 5 is a photograph of another mold having an irregular
shaped outline that can be used to make some of the irregular
shaped eggs of FIGS. 1-3;
[0024] FIG. 6 is a photograph of yet another mold having an
irregular shaped outline or periphery that can be used to make some
of the eggs of FIGS. 1-3;
[0025] FIG. 7 is a perspective view of a pan having three molds
each having a first depression and a second depression with the
first depression;
[0026] FIG. 8 is a top view photograph of a pan having a mold
having a first depression and four more depressions within the
first depression;
[0027] FIG. 9 is a top view photograph of a pan having a mold
having an irregular shaped outline, an irregular depth bottom
surface, a first depression, and four more depressions within the
first depression;
[0028] FIG. 10 is a top view of a cooked egg product made using the
molds of FIGS. 8 and 9;
[0029] FIG. 11 is a photograph of a whole egg having a broken yolk
and a substantially regular outline;
[0030] FIG. 12 is a photograph of a whole cooked egg having an
unbroken yolk;
[0031] FIG. 13 is a perspective view of a egg yolk breaking device
that can be used to make the broken yolk cooked egg of FIG. 11, the
breaking device shown partially retracted from an egg breaking
machine;
[0032] FIG. 14 is a perspective view of an egg breaking machine
having several vertical egg carrying carousels disposed
side-by-side for breaking shelled eggs and dropping the liquid eggs
through five deflectors or chutes into cooking molds disposed under
the five chutes;
[0033] FIG. 15 is a perspective view of the five deflectors or
chutes of FIG. 14, adapted to receive falling eggs from the
narrowly-spaced vertical egg carrying carousels and for depositing
the liquid whole eggs into wider-spaced cooking molds; and
[0034] FIG. 16 is a side view of the egg breaking carousel device
of FIG. 14, where the shelled eggs could be broken and dropped at
the left onto the rotating belt of cooking molds.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0035] FIG. 1 is a photograph illustrating three cooked, whole,
natural eggs having irregular outlines made by a method of the
present invention, that resemble flat grill fried eggs. FIG. 1
includes a first egg 30 having a yolk 31 and an irregular outline
or periphery 32. The irregular outline 32 may be seen to be
irregular, and is not round, square, rectangular, or oval. As may
be seen from inspection of FIG. 1, there is no axis of symmetry
that can be drawn through egg 30 that will result in a mirror image
being formed on either side of the axis of symmetry.
[0036] Irregular outline 32, in the embodiment illustrated,
includes outward or convex protuberance 34 and inward or concave
region 36. Convex protuberance 34 and concave protuberance 36 may
be seen to be substantially rounded in appearance. Another outward
vertex 38 may be seen, being formed between a first substantially
straight region 40 and a second substantially straight region 42.
Yet another outward protuberance or convex region 48 may be seen
formed between a first concave region 44 and a second concave
region 46. A broken yolk 31 may be seen within egg 30. The present
invention includes both eggs having broken and unbroken yolks.
[0037] FIG. 1 also includes a second whole, cooked natural egg 50
having an irregular outline and a broken yolk 54. A third, whole,
cooked natural egg 56 may be seen, also having an irregular outline
58. Eggs 30, 50, and 56 may all be seen to have different irregular
outlines.
[0038] FIG. 2 illustrates three cooked eggs product formed from a
scrambled egg mix. A first scrambled egg 60 having an irregular
outline or periphery 62 may be seen. A second scrambled egg 64
having an irregular outline 66 is also present in FIG. 2. A third
scrambled egg 68 may also be seen, having an irregular outline or
periphery 70.
[0039] FIG. 3 illustrates three formulated eggs made according to
the present invention. A first formulated egg 72 having an
irregular outline 74 may be seen. A second formulated egg 76 having
an irregular outline or periphery 78 is also illustrated in FIG. 3.
A third formulated egg 80 having irregular outline 82 may also be
seen. Formulated eggs are well known to those skilled in the art.
Formulated eggs can be made by cracking whole eggs, separating or
substantially separating the yolk and the albumin, and recombining
the yolk and the albumin components to form a cooked egg product
resembling a natural, whole, grilled fried cooked egg. The
formulated eggs can have the albumin and/or the yolk component
modified by the addition of substances, for example, gums. The
albumin and/or yolk may also be partially or totally replaced. In
one such example, the yolk may be replaced with a food product
resembling a natural yolk, but having a substantially reduced
cholesterol component.
[0040] FIG. 4 illustrates a first mold 90 having an irregular
outline 92 that can be used to form and cook the cooked egg
products, for example, eggs 30, 60, and 72 of FIGS. 1, 2, and 3,
respectively. Mold 90 can be made by punching a sheet metal
material with an irregular outline stamp or punch, resulting in the
irregular shaped outline 92 seen in FIG. 4. A vertically beveled or
stepped periphery 96 may be seen in FIG. 4 as well. Mold 90 can
include a substantially flat bottom surface 94. Mold 90 can further
be coated with a food grade, non-stick material, for example,
Teflon (PTFE).
[0041] FIG. 5 illustrates a second mold 98 having an irregular
outline 100 that can be used to make cooked eggs having an
irregular outline, for example, eggs 50, 64, and 80 of FIGS. 1, 2,
and 3, respectively.
[0042] FIG. 6 illustrates a third mold 102 having an irregular
outline 104 that can be used to make cooked egg products, for
example, eggs 56, 68, and 76, of FIGS. 1, 2, and 3,
respectively.
[0043] Referring again to FIGS. 1 through 6, the present invention
includes methods to include a pre-cooked egg product with a shape
that simulates that of a fresh egg product that has been cooked on
a flat grill surface. This method can utilize a pan with an
irregular shaped mold in which the liquid egg product is deposited.
The molds of FIGS. 4 through 6 have been designed from actual egg
products cooked on a grill to provide a finished product that
simulates this irregular shape. The liquid egg product can be
deposited into pans having the irregular mold formed as part of the
pan. This egg product can then be cooked in the pan to a minimum
temperature of 170.degree. F. The cooked egg product can then be
cooled. This method includes both frozen and refrigerated products,
and includes, but is not limited to, the cooking of natural whole
eggs, scrambled egg mixes, and formulated eggs.
[0044] The irregular shaped cooked egg products of FIGS. 1 through
3 can provide a natural looking egg product that more closely
resembles that of products cooked on a flat grill. The end user can
rapidly reheat this product and provide a more natural looking
product without having to cook a liquid egg product on a grill. The
precooked, cooled eggs made according to the present invention can
be more easily delivered pathogen free to the end user. Wastage can
be reduced as the individual eggs can be heated on an as-needed
basis.
[0045] Another aspect of the present invention includes methods for
making cooked egg products having broken yolks and the cooked egg
products made according to these methods. The time required to
fully cook the yolk portion of a fried egg with intact yolk exceeds
the time required to fully cook the white portion due to the
increased thickness of the yolk. This can result in overcooking of
the white portion of the egg in order to fully cook the yolk. The
present invention includes a method for breaking the yolk in order
to minimize the differences in thickness associated with an egg
with an unbroken yolk. This method also improves process
efficiencies by reducing the total amount of time necessary to
fully cook the egg to an internal temperature of 170.degree. F. The
time required to cook an egg with an unbroken yolk can be between
25 percent and 75 percent longer than cooking an egg that has a
broken yolk. The cooking of the egg with a broken yolk also results
in a more uniform cooking of the egg, which results in improved
texture.
[0046] FIG. 7 illustrates a pan 200 including a top planar surface
202 and three egg molds 204, 206, and 208 therein. Molds 204 and
206 are similar while mold 208 is somewhat different. Mold 204
includes a first downwardly extending or sloped region 210 followed
by a first planar horizontal region 212. Planar region 212 is
followed by a second downwardly sloped or extending region 214
followed in turn by a bottom cupped or rounded region 216. A first
or primary depression is thus formed by first sloped region 210 and
first planar region 212. A second or secondary depression is thus
formed by second sloped region 214 and bottom cupped or rounded
region 216. Mold 208 includes regions 210, 212, and 214, as
discussed with respect to mold 204. Mold 208 includes a bottom flat
region 218, rather than a bottom rounded region 216 as in mold 204.
Mold 208 includes a second or secondary depression formed from
second sloped region 214 and bottom flat region 218.
[0047] In some embodiments, the second depression has a surface
area of at least about 1/10th or 1/6th the surface area of the
first or primary depression. As used herein, the term "surface
area" refers to the projection of the surface area onto the top
planar surface 202. Thus, the surface area refers to the surface
area that is horizontal when top planar surface 202 is disposed
horizontally. Thus, if first sloped region 210 were perfectly
perpendicular to top planar surface 202, then first sloped region
210 would have no surface area. The surface area of the first
depression, for the purposes of this application, includes the
combined surface area of the first and the second depressions. The
first depression has a depth relative to top planar surface 202. In
the example illustrated, the depth of the first depression is the
distance between first planar region 212 and top surface 202. The
second or secondary depression also has a depth relative to top
planar surface 202. This depth is the maximum distance within the
second or secondary depression and the top planar surface. In some
embodiments, the depth of the second depression is at least 1/4th
or even 1/3rd greater than the depth of the first depression. The
molds of the present invention have a major width dimension of less
than 6 inches and 4 inches, and a maximum depth of less than 11/2
inches, 1 inch, and 3/4 inch, in various embodiments.
[0048] In use, a yolk can be deposited into the second depression
while an egg white is deposited into the first depression. The yolk
may be a whole intact yolk, a whole egg broken yolk, or a
formulated yolk, depending on the embodiment. In some methods, the
yolk is deposited into the second depression first, followed by
depositing the egg white, either natural, enhanced, or formulated.
In other methods, the egg is deposited at once, and the yolk
allowed to settle into the second depression. In one such method,
the yolk is a formulated yolk, having a heavier density than the
egg white. The heavier density formulated yolk thus settles into
the second depression while the egg white is primarily located
within the first depression. Pan 200 can then be subjected to
heating, thus cooking the egg products within the molds. The pan
can then be inverted and the cooked egg products dislodged. The
resulting egg products will have the yolk portion prominently
displayed, resembling a grill fried sunny side up cooked egg. The
resulting cooked egg can be a natural whole egg, or an egg having a
formulated yolk and/or white portion.
[0049] FIG. 8 illustrates another cooking pan 230 according to the
present invention. Pan 230 includes a top planar surface 232 and a
mold 233. Mold 233 includes generally a first depression 234 and
four secondary depressions 236 formed within primary depression
234. As may be seen from inspecting FIG. 8, both primary depression
234 and secondary depressions 236 have a substantially smooth
appearance.
[0050] FIG. 9 illustrates another cooking pan 240 having a mold 241
therein. Mold 241 includes an irregular shaped outline 242 and a
primary depression 244. Primary depression 244 includes four
secondary depressions 246, 247, 248, and 249, each having an
irregular surface. The depth of the secondary depressions may be
seen to vary over the area of the secondary depressions. In the
examples illustrated in FIGS. 8 and 9, the four secondary
depressions are each roughly disposed within one quadrant of the
mold.
[0051] FIG. 10 illustrates a cooked egg product produced using the
molds of FIGS. 8 and 9. Cooked egg product 250 may be seen to have
an irregular height surface 252 thereover, the result of being
cooked using mold 233 of FIG. 8. Another cooked egg product 254 is
also seen, having an irregularly varying height surface 256. Cooked
egg product 254 is the result of an egg product being cooked in
mold 241 of FIG. 9. Both cooked egg products 250 and 254 may be
seen to have four raised regions, one in each quadrant, the result
of being cooked in the secondary depressions of the molds of FIGS.
8 and 9. The irregular height of cooked egg product 250 is also the
result of the raised ridge regions of the primary depression
relative to the secondary depression in mold 233 of FIG. 8.
[0052] The irregularly varying height of the cooked egg products in
FIG. 10 more closely resemble home cooked egg products. In
particular, some cooked egg products made using this method more
closely resembled grill fried scrambled eggs that have been
disturbed or moved during the cooking process, as with a spatula.
The eggs may also resemble eggs having a lighter or fluffier
consistency, relative to similar eggs having a planar, flat or
regularly rounded surface. Inspection of the egg products of FIG.
10 also show that in this embodiment of the invention, that there
exists no axis of symmetry about which the raised portions appear
identical or mirror images of each other.
[0053] FIG. 11 illustrates a cooked egg 110 having a broken yolk.
FIG. 11 may be contrasted with FIG. 12, illustrating an egg 114
having an intact yolk 116. As is discussed below, the present
invention also includes methods and apparatus for breaking the
yolks prior to depositing the eggs. The methods and apparatus used
to break the yolks can accomplish this task rapidly, allowing for
incorporation of the devices to mass produce cooked eggs having
broken yolks.
[0054] The present invention also includes devices for mass
producing eggs having a grill fried egg appearance. The mass
produced, cooked, and cooled egg products can include the intact or
broken egg yolk products, and/or the irregular shaped cooked egg
products previously described.
[0055] FIG. 13 illustrates an egg yolk splitting or rupturing
device 130. Yolk rupturing device 130 includes a first depression
122, a second depression 124, a third depression 126, a fourth
depression 128, and a fifth depression (not shown). Egg yolk
breaking device 130 can be formed from a Teflon-coated pan having
four inch round depressions stamped into the pan which can be about
0.65 inches in depth. These depressions can be positioned to align
with mold depressions in the cooking belt underneath.
[0056] In the embodiment illustrated, the bottom of each depression
was cut into eight equal segments 132 separated by openings 134
therebetween. The segments thus formed were then bent downward to
form an opening for the liquid egg contents to pass through. As the
liquid egg white and yolk fall through this opening, the pointed
portion of each segment ruptures the membrane of the yolk sac,
causing it to break. Varying degrees of yolk spread on the finished
fried egg can be achieved by changing the size of the opening on
the yolk breaker. After the egg passes through the egg yolk
breaker, it can be deposited into the mold on the cooking oven to
be cooled. The segments meet at a central aperture 136 formed at
the vertices of the segments. The segments can have sharp edges,
both along their sides and at their vertices, which can rupture the
egg yolk sac. The present invention includes generally any device
having an aperture with sharp edges, internal or external, for
rupturing the egg yolk sac.
[0057] FIG. 13 shows that egg yolk breaking device 130 can be used
as part of an egg breaking machine 120. Egg breaking machine 120
may be seen to have a belt 157 carrying numerous egg carriers 156.
Belt 157 is driven by a first toothed wheel 154 and a second
toothed wheel 152 (not illustrated in FIG. 13). A large gear 150
may be seen for driving wheels 152 and 154. In normal operation,
belt 157 moves toward the right, indicated at arrow 159. Egg
breaking machines and egg carriers are well known to those skilled
in the art, with some being further described in U.S. Pat. Nos.
5,617,782 and 6,234,070, both herein being incorporated by
reference.
[0058] FIG. 14 illustrates egg breaking device 120, previously
introduced in FIG. 13. First toothed wheel 154, second toothed
wheel 152, and drive gear 150 may be noted, to orient device 120
with respect to the view previously shown in FIG. 13. The egg
carriers of device 120 are carried by a closed loop chain or belt
that carries egg carriers 162, 164, and 166, beneath first toothed
wheel 154 and traveling toward the right in FIG. 14. Other egg
carriers 168 and 170 (illustrated in FIG. 16) are disposed above
first toothed wheel 154 and travel toward the left in FIG. 14. In
normal operation, a whole shelled egg conveyor 172 delivers whole,
shelled eggs to the egg carriers which each carry an egg downward
in a substantially vertical fashion, then breaking the shells, and
depositing the whole eggs onto the cooking pans of the
equipment.
[0059] The egg carriers may be seen to form 5 side-by-side columns
of egg carriers, for example, egg carriers 160 and 161, disposed
alongside each other and traveling vertically downward at one
point. The egg breaking device of FIG. 14 may be considered to be,
or include, a plurality of vertically disposed carousels disposed
in a side-by-side fashion. The carousels could be considered to be
circular or circular in at least a part of the belt or chain
length, conveying the egg carriers about a closed loop path each
lying substantially within a vertical plane.
[0060] The egg carriers at the position indicated at 174 are
disposed directly above five chutes or deflectors including a
right-most chute or deflector 176 and a left-most chute or
deflector 178. The illustrated embodiment utilizes a conventional
egg breaking machine, a Diamond W80 modified for the present use. A
belt 180 having a plurality of pans, for example, pans 182 and 184
may be seen. Each of the pans includes a plurality of molds or
depressions 186. Depressions 186 may be seen located a distance
apart that is greater than the distance separating egg carriers 160
and 161. In order to deposit the falling eggs coming from egg
carriers 160 and 161 into the more widely separated molds 186,
chutes or deflectors 176 through 178 may be used to laterally
disperse the falling whole liquid eggs. In the example illustrated
in FIG. 14, belt 180 is traveling toward the right, toward an oven.
In some embodiments, for producing cooked eggs having broken yolks,
yolk breaking device 130 can be interposed between the egg carriers
at 174 and chutes or deflectors 176 through 178. The falling, whole
eggs can have the yolks ruptured prior to falling through the
chutes, allowing eggs with broken yolks to fall into the cooking
pans below.
[0061] FIG. 15 illustrates the moving cooking belt having numerous
pans 180 and depressions or molds 186 described with respect to
FIG. 14. Chutes or deflectors 176 and 178 may be seen in FIG. 15 as
previously described. Left-most chute or deflector 178 may be seen
to have a laterally outwardly sloped portion 195 and chute or
deflector 176 may be seen to have an outwardly sloped portion 194.
Portions of the middle three chutes or deflectors 190, 191, and 192
may also be seen in FIG. 15.
[0062] FIG. 16 illustrates device 120 from the side. Egg carriers
168, 170, 162, 164, and 166 may be seen as previously described.
Drive gear 150 and toothed wheels 154 and 152 may also be seen.
Cooking pans 180 may be seen heading rightward toward the cooking
oven.
[0063] Device 120, in the embodiment illustrated, is based on a
modified Diamond W80 egg breaker (Diamond Automation, Farmington
Hills, Mich.). Modifications to the diamond W80 breaker can include
shortening the in-feed conveyor, modifying the frame, and
electronic control changes to synchronize the egg breaking
equipment with the cooking oven. Eggs can be loaded manually onto
the in-feed conveyor by means of a vacuum assist mechanism. The
eggs can then be positioned into lanes by a series of guide rods.
These eggs can then be transported via spool conveyor rollers to
the egg loader where they are deposited into individual egg holders
or egg carriers. The eggs can then be cracked with a knife
attachment and the shell spread, allowing the egg contents to drop
into the yolk breaking device. The empty egg shells can then be
automatically deposited into an auger, which conveys the shells to
a holding hopper. The oven, which can be referred to as a mold
oven, can be a 40-foot gas-fired forced convention oven, made for
example by Wolverine-Proctor & Schwartz (Merrimac, Mass.). The
cooked eggs can then be cooled in a spiral freezer and packaged.
All of the modifications in this paragraph are well within the
abilities of those skilled in the art, provided the teachings of
the present inventory.
[0064] The detailed description above should be read with reference
to the drawings, in which like elements in different drawings are
numbered identically. The drawings, which are not necessarily to
scale, depict selected embodiments and are not intended to limit
the scope of the invention. Several forms of invention have been
shown and described, and other forms will now be apparent to those
skilled in art. Embodiments shown in drawings and described above
are merely for illustrative purposes and are not intended to limit
the scope of the invention as defined in the claims that
follow.
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