CA1100353A - Package and process for preparing scrambled eggs - Google Patents
Package and process for preparing scrambled eggsInfo
- Publication number
- CA1100353A CA1100353A CA276,160A CA276160A CA1100353A CA 1100353 A CA1100353 A CA 1100353A CA 276160 A CA276160 A CA 276160A CA 1100353 A CA1100353 A CA 1100353A
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- CA
- Canada
- Prior art keywords
- eggs
- receptacle
- cooked
- cooking
- frozen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
Abstract of the Disclosure The process comprises freezing pasteurized eggs packaged within a flexible, liquid impervious receptacle; and, subsequently placing the receptacle containing the frozen eggs in an elevated temperature medium to cook them whereby the eggs are cooked in the absence of air. The frozen eggs may be stored for an indefinite period of time and the freezing and quick cooking is made possible by a package which comprises a seamless tubular casing of a laminate of irradiated polyethylene/nylon/polyethylene which holds 3 to 10 lbs. of eggs and is closed at each end by a metal clip. The package and process decrease cooking time, eliminate cleaning of cooking vessels, eliminate loss of the product in the cooking process, yield richer flavor, and prevent sanitation problems and spoilage losses.
Description
FIELD OF THE INVENTION
This inYentiOn relates to a process for preparing scrambled eggs in a flexible, liquid impervious receptacle and to the receptacle for preparing the eggs. Particularly, the invention relates to a process of preparing scrambled eggs for commercial or institutional feeding where it is desired to keep adequate supplies of food products on hand which can be quickly prepared for serving.
BACKGROU~D OF THE INVE~TION
Commercial and institutional restaurants and cafeterias typically purchase their eggs for scrambling in the shelled condition by weight. The applicable health regulations and laws require that the liquid, shelled eggs be pasteurized and then packaged at a temperature below 40F. A common size of package for the liquid eggs is a 30 lb.
can and, for safe and extended storage, the shelled eggs must be frozen.
lS However, when the frozen eggs are thawed, they must be kept below 40F
during the thawing process in order to prevent spoilage and growth of bacteria in the portion of the eggs which has thawed. Under these conditions, a 30 lb. can takes approximately 3 days to thaw making it necessary to always anticipate several days in advance the demand for 20 scrambled eggs. Therefore, it is one object of the present invention to eliminate thls thawing out period and to provide frozen eggs in a package whereby the frozen eggs can be immediately cooked.
- A notorious problem in cooking scrambled eggs is the tendency o~ the eggs to ~tick and collect on the sldes o~ the pan or contain-~r In which they are cooked. In a commercial or institutional kitchen 30 minutes or more may be re~uired to clean up the cooking vessels making it necessary tG hire and keep on hand additional labor. Accordingly, it is another object of the present invention to provide a method of scrambling eggs which eliminates the problem of cleaning a cooking Ve8sel.
This inYentiOn relates to a process for preparing scrambled eggs in a flexible, liquid impervious receptacle and to the receptacle for preparing the eggs. Particularly, the invention relates to a process of preparing scrambled eggs for commercial or institutional feeding where it is desired to keep adequate supplies of food products on hand which can be quickly prepared for serving.
BACKGROU~D OF THE INVE~TION
Commercial and institutional restaurants and cafeterias typically purchase their eggs for scrambling in the shelled condition by weight. The applicable health regulations and laws require that the liquid, shelled eggs be pasteurized and then packaged at a temperature below 40F. A common size of package for the liquid eggs is a 30 lb.
can and, for safe and extended storage, the shelled eggs must be frozen.
lS However, when the frozen eggs are thawed, they must be kept below 40F
during the thawing process in order to prevent spoilage and growth of bacteria in the portion of the eggs which has thawed. Under these conditions, a 30 lb. can takes approximately 3 days to thaw making it necessary to always anticipate several days in advance the demand for 20 scrambled eggs. Therefore, it is one object of the present invention to eliminate thls thawing out period and to provide frozen eggs in a package whereby the frozen eggs can be immediately cooked.
- A notorious problem in cooking scrambled eggs is the tendency o~ the eggs to ~tick and collect on the sldes o~ the pan or contain-~r In which they are cooked. In a commercial or institutional kitchen 30 minutes or more may be re~uired to clean up the cooking vessels making it necessary tG hire and keep on hand additional labor. Accordingly, it is another object of the present invention to provide a method of scrambling eggs which eliminates the problem of cleaning a cooking Ve8sel.
-2-1~0~353 In addition to being a clean-up problem, the tendency of scrambled eggs to adhere to the cooking vessel causes a loss of the product and when large quantities are cooked this loss can be substantial. AccordinglyJ it is another object of the present invention to provide a method of cooking scrambled eggs so that there is substantially no loss of the product.
During the relatively long thawing process the eggs will likely become "off-flavor" due to prolonged contact with air which takes place when the eggs are in a non-frozen condition.
Therefore, another object of the present invention is to provide scrambled eggs which are cooked in the absence of air and which have a superior flavor to those eggs prepared by prior art methods.
In the prior art there are many packages for and methods of freezing foods. In some of these the food is frozen raw or after some measure of pre-cooking, placed in a pouch or bag, and then frozen, after which the food may be removed from the pack-age and cooked or it may be further cooked or warmed in the package. Typical prior art patents are United States Patent No.
2,364,049 which issued on December 5, 1944 to Duryea Bensel;
United States Patent No. 2,902,396 which issued on September 1, 1959 to J, L. ~eynolds; United States Patent No. 3,567,468 which issued on March 2, 1971 to Donald Kitelay; and ~nited States Patent No, 2,779,681 which issued on January 29, 1957 to H. B. Sell et al. However, the prior art does not solve the above listed problems which are attendant to methods for prepar-ing scrambled eggs. The method for solving the listed problems is described in the paragraphs below.
The present invention provides a process for preparing cooked, scrambled eggs comprising the steps of:
(a) providing liquid, pasteurized fresh eggs;
B
110~3s3 (b) providing an abuse resistant, flexible thermoplastic receptacle;
(c) filling said receptacle with said liquid eggs, the quantity of eggs placed in said receptacle being such that when closed the receptacle will be flexible and can change shape and that when lying on a flat, horizontal surface the receptacle will be no thicker than approximately two inches;
(d) closing said receptacle so that there are no air pockets within said receptacle;
(e) freezing the eggs within the receptacle within 24 hours after filling;
(f) storing the frozen eggs in the range between 0F and -20F; and, subsequently, (g) placing the receptacle containing the frozen eggs in a liquid medium maintained at a minimum temperature of 160F;
(h) agitating the receptacle while in said medium to flex the walls of said receptacle and prevent buildup of cooked eggs on said walls; and (i) continuing the agitation of said receptacle in said medium for a period between 10 and 20 minutes whereby said eggs are cooked in the absence of air.
Preferably, the liquid medium is a hot water ba~h main-tained in the range of 160 to 212F. It is also preferable that when the eggs are packaged they are packaged in a tubular, seam-less thermoplastic casing and 3 to 10 lbs. of liquid eggs are placed in each receptacle whereby a major dimension such as the thickness of a receptacle is less than 2 inches. To achieve the shortest cooking time and most acceptable results it is preferred that the receptacle be agitated or tumbled in the hot water in order to prevent solidification of cooked eggs on the receptacle wall while the remainder of the eggs remain undercooked.
B
11~0353 A preferred material for the seamless tubular casing is a thermoplastic laminate wherein the center layer is nylon and the outer layers are cross-linked polyethylene. Metal clips are the preferred means for closing each end of the tube but heat seals could be employed.
The preferred process of the subject invention begins by providing liquid eggs. These eggs are whole, fresh, raw eggs which have been broken or shelled by machinery and by techniques well known in the art. Subsequent to being shelled, the liquid eggs are exposed briefly to an elevated temperature medium to pasteurize them in order to comply with health regu-lations. This pasteur~zation process does not cook the eggs in any manner as the exposure time to the elevated temperature is short and depends upon the pasteurization temperature selected, e.g. about 2 seconds at 180F; about 3 minutes at 142F to 146F; etc, These times are sufficient to kill harmful bacteria.
Shelled eggs could, of course, be provided by manual breaking but it is more economical to acquire the commercially broken eggs.
- 4a -~3 110~353 After pasteurization, the eggs are cooled to a temperature below 40F prior to being packaged in a receptacle. The preferred receptacle is constructed from a tubular thermoplastic casing which is closed by a metal clip at one end prior to filling and after filling is closed at the other end by a second clip. The most satisfactory material for the casing and one which will withstand the abuse of being frozen, handled, transported, and heated in a medium while being agitated is a tubing which is constructed from a laminate which has an interior layer or layers of nylon and an outer layer or layers of polyethylene on each side of the central nylon layer or layers. The polyethylene layers have preferably been cross-linked by irradiation to a dosage level of at least 6 megards. A typical casing will have a 10 inch lay flat width and the total wall thickness of the casing will be of the order of 4 to 5 mils. Such a tubular casing is produced in a seamless manner by coextruding the nylon and polyethylene layers from a coextrusion die which technique i8 well known in the art. The polyethylene is preferably a low density polyethylene having a density of about 0.92 grams/cc and the nylon is preferably nylon 6. The inner polyethylene layer which forms the inside walls of the casing will have a thickness of the order 20 of 1.0 to 1.5 mils., the nylon layer or layers will have a total thickness of 1.25 to 1.75 mils. and the outer polyethylene layer or layers will have a total thickness of about 1.0 to 1.5 mils.
After the casing has been clipped at one end and filled with the liquid pasteurized eggs in a quantity which preferably ranges from 25 3 to 10 lbs. care is taken to ensure tha~ no air bubbles are lef t within the package prior to closing the open end with a second clip.
These clips are deformable metal clips generally in the shape of a U
and are tightly bent around the gathered casing material to close each end of the package in a liquid tight manner. Commercial clipping 110(~353 machines are available in the art from a number of manufacturers. Heat sealing could also be employed but such seals are generally not as reliable as clips.
The quantity of eggs placed within a given casing should be such that a major dimension of the casing or package will not exceed 2 inches and is preferably about 1 1/2 inches after the casing or package has been sealed or closed and is lying on a flat, horizontal surface.
For example, the length of the casing is selected so that when filled and closed the thickness of the casing as it lies on a horizontal ; 10 surfacei will not be more than 2 inches. A thickness of this dimension or less, and preferably about 1 1/2 inches, ensures that heat can be - removed from the package quickly enough to ensure quick freezing and that heat can be added to the package quickly enough so that the product can be cooked substantially uniformly throughout without any overcooking of the product at the package extremities. Furthermore, the receptacle will be sufficiently flexible so that when tumbled in hot water for cooking uniform product temperature is maintained so that buildup of cooked eggs on the receptacle wall will be prevented.
After the receptacle has been filled with the fresh eggs and 20 closed it is then placed in a chilling medium, preferably less than 0F
80 that the eggs wlll be completely frozen ln less than 24 hours.
Relatively quick freezing is quite desirable as this eliminates any possibility for bacteria to grow.
The eggs may be stored for an extended period of time while 25 frozen and there is no reason to suspect why any limitation should be placed upon the storage life time as long as the eggs remain completely frozen and the package does not develop any tears, pinholes, or leakage so that air can reach ~he frozen product. To comply with health regulations the eggs should be maintained at 0F or below, preferably in the range from 0F to -20F. However, storage below -40F is not preferred as undesirable effects occur, such as the egg whites lose their ability to be whipped.
When it is desired to prepare scrambled eggs, the package containing the frozen eggs is placed in a cooking vessel containing water in an initial range of 170F to 212F with the preferred tempera-ture being about 185F. The water is maintained in the range of 160 to 212F with 175F being the most desirable temperature. While in the water maintained at this temperature the product is agitated either manually with a spoon or paddle or by tumbling the product in a revolving cylinder resembling the tumbling of a front loading clothes dryer; or, the product can be agitated by induced water currents in the vessel, the currents being induced by pumps or propellers. The agitation should be sufficient to flex the receptacle walls and change the shape of the receptacle constantly so that the liquid eggs immediately adjacent the walls are kept in motion and a mixing process throughout the receptacle occurs. The eggs are then uniformly cooked and buildup of cooked egg on the wall is prevented. Other heating mediums such as ethylene glycol, a micro-wave oven, ultra-sonic energy or heated gas could be used but none of these are as convenient and easy to use as hot water.
It has been found that by using induced water currents a 5 lb.
package of the frozen eggs can be cooked in 4 gals. of boiling water in approximately 10 minute~. Also nine 10 lb. packages can be cooked in 40 gal~. o~ lB5~ water in approximately 18 minutes by tumbling the packages in a revolving cylinder. In general, the cooking times run from 12 to 20 minutes for packages in the 3 to 10 lb. range.
After cooking, casings can be opened and mixed or chopped to improve appearance if necessary and then placed in a serving pan.
Cooking the eggs in the absence of air provides the superior flavor that 110`1~3S3 results from the method of the present invention. Oxidation or contact with air while cooking has a deleterious effect and the flavor of eggs.
It has been surprisingly found that up to 50~ egg whites can be substituted for whole eggs and a substantial savings realized as the current price range of whole, shelled eggs is about 30¢ to 48¢ per pound while egg whites run about lS~ to 25¢ per pound. The substitution is quite acceptable both in taste and appearance and the usual and expected loss in flavor and color does not occur. In fact, the addition of whites can be said to be unnoticeable. In addition, pregelatinized corn starch or other starch may be added up to one weight percent to minimize the condition known as "weeping" when moisture is released from the eggs.
As a menu variation, vegtables, chopped meat, mushrooms, or the like can be added to the egg mixture.
The receptacle material should, in general have the properties of superior abuse resistance at temperatures from -40F to 212F, resistance to flex cracking, suitability for closure by clipping, resistance to delamination at temperatures of up to 212F, no shrinkage at the cooking temperature, and superior resistance to impact and puncture abuses.
An abuse resistant laminate such as the one disclosed herein can be used in the form, fill, and seal process where a centerfolded film is heat sealed on the remaining three sides to form a pouch. This type of filling and sealing operation lends itself to high speed produc-tion and would lower the packaging cost.
EXAMPLE
A total of 1,350 lbs. of pasteurized eggs were packaged in 140 casings of the preferred type described above and closed with metal clips. The eggs within the packages were frozen within 24 hrs. and 11(~1~3s3 13 days after freezing were transferred to storage near an institutional feeding kitchen. Four days later the casings were removed from storage and the casings were placed in kettles having an initial temperature of 195F each, and nine casings were placed in each kettle. The water was maintained at 175F during cooking and the casings were agitated with a paddle. The casings were heated for 20 minutes then emptied and portioned into serving pans. The serving pans were held at 160F for up to one hour prior to service. The institutional feeder felt that the eggs had better flavor and required about 50% less labor than required by their prior method of preparing scrambled eggs. Of the 140 packages used in th~s test only two defective casings were observed and the de~ect appeared to be a puncture that somehow occurred to the casing during handling.
EXAMPLE II
To determine the appropriate reheating times and cooking times for the frozen eggs, packages having 10 lbs. each were prepared according to the preferred method and were frozen at -40F. These packages were subsequently placed in a 60 gal. steam jacketed kettle containing approximately 40 gals. o 170F water. After 14 minutes, all of the eggs were thawed and an additional five minutes were required to finish the cooking. The temperature of the eggs ranged from 156F to 170~F
(internal) with the average tempera~ure being 159F. Agltation in the kettle was provided by stirring the packages with a wooden paddle. The product was not as untformly cooked as desired b~t mixing thc eggs af~er removal from the package resulted in a product that was acceptable.
EXAMPLE III
A mixture of 75% whole eggs and 25% egg white was packaged according to the preferred process in 10 lb. packages placed in a kettle maintained at 180F. After five minutes an acceptably cooked product was obtained. Simimlar products when placed in a 170F bath and cooked _g_ ~10C~353 ., ' 15 minutes were slightly overcooked. Eggs cooked in this manner had more flavor and better color than eggs prepared by open kettle cooking.
The amount of moisture separation "weeping" observed in a finished ;~ product was greater than comparable kettle cooked scrambled eggs but: S this is not a problem where the eggs are served from steam table pans with perforated liners.
Having thus described my invention I claim:
!
During the relatively long thawing process the eggs will likely become "off-flavor" due to prolonged contact with air which takes place when the eggs are in a non-frozen condition.
Therefore, another object of the present invention is to provide scrambled eggs which are cooked in the absence of air and which have a superior flavor to those eggs prepared by prior art methods.
In the prior art there are many packages for and methods of freezing foods. In some of these the food is frozen raw or after some measure of pre-cooking, placed in a pouch or bag, and then frozen, after which the food may be removed from the pack-age and cooked or it may be further cooked or warmed in the package. Typical prior art patents are United States Patent No.
2,364,049 which issued on December 5, 1944 to Duryea Bensel;
United States Patent No. 2,902,396 which issued on September 1, 1959 to J, L. ~eynolds; United States Patent No. 3,567,468 which issued on March 2, 1971 to Donald Kitelay; and ~nited States Patent No, 2,779,681 which issued on January 29, 1957 to H. B. Sell et al. However, the prior art does not solve the above listed problems which are attendant to methods for prepar-ing scrambled eggs. The method for solving the listed problems is described in the paragraphs below.
The present invention provides a process for preparing cooked, scrambled eggs comprising the steps of:
(a) providing liquid, pasteurized fresh eggs;
B
110~3s3 (b) providing an abuse resistant, flexible thermoplastic receptacle;
(c) filling said receptacle with said liquid eggs, the quantity of eggs placed in said receptacle being such that when closed the receptacle will be flexible and can change shape and that when lying on a flat, horizontal surface the receptacle will be no thicker than approximately two inches;
(d) closing said receptacle so that there are no air pockets within said receptacle;
(e) freezing the eggs within the receptacle within 24 hours after filling;
(f) storing the frozen eggs in the range between 0F and -20F; and, subsequently, (g) placing the receptacle containing the frozen eggs in a liquid medium maintained at a minimum temperature of 160F;
(h) agitating the receptacle while in said medium to flex the walls of said receptacle and prevent buildup of cooked eggs on said walls; and (i) continuing the agitation of said receptacle in said medium for a period between 10 and 20 minutes whereby said eggs are cooked in the absence of air.
Preferably, the liquid medium is a hot water ba~h main-tained in the range of 160 to 212F. It is also preferable that when the eggs are packaged they are packaged in a tubular, seam-less thermoplastic casing and 3 to 10 lbs. of liquid eggs are placed in each receptacle whereby a major dimension such as the thickness of a receptacle is less than 2 inches. To achieve the shortest cooking time and most acceptable results it is preferred that the receptacle be agitated or tumbled in the hot water in order to prevent solidification of cooked eggs on the receptacle wall while the remainder of the eggs remain undercooked.
B
11~0353 A preferred material for the seamless tubular casing is a thermoplastic laminate wherein the center layer is nylon and the outer layers are cross-linked polyethylene. Metal clips are the preferred means for closing each end of the tube but heat seals could be employed.
The preferred process of the subject invention begins by providing liquid eggs. These eggs are whole, fresh, raw eggs which have been broken or shelled by machinery and by techniques well known in the art. Subsequent to being shelled, the liquid eggs are exposed briefly to an elevated temperature medium to pasteurize them in order to comply with health regu-lations. This pasteur~zation process does not cook the eggs in any manner as the exposure time to the elevated temperature is short and depends upon the pasteurization temperature selected, e.g. about 2 seconds at 180F; about 3 minutes at 142F to 146F; etc, These times are sufficient to kill harmful bacteria.
Shelled eggs could, of course, be provided by manual breaking but it is more economical to acquire the commercially broken eggs.
- 4a -~3 110~353 After pasteurization, the eggs are cooled to a temperature below 40F prior to being packaged in a receptacle. The preferred receptacle is constructed from a tubular thermoplastic casing which is closed by a metal clip at one end prior to filling and after filling is closed at the other end by a second clip. The most satisfactory material for the casing and one which will withstand the abuse of being frozen, handled, transported, and heated in a medium while being agitated is a tubing which is constructed from a laminate which has an interior layer or layers of nylon and an outer layer or layers of polyethylene on each side of the central nylon layer or layers. The polyethylene layers have preferably been cross-linked by irradiation to a dosage level of at least 6 megards. A typical casing will have a 10 inch lay flat width and the total wall thickness of the casing will be of the order of 4 to 5 mils. Such a tubular casing is produced in a seamless manner by coextruding the nylon and polyethylene layers from a coextrusion die which technique i8 well known in the art. The polyethylene is preferably a low density polyethylene having a density of about 0.92 grams/cc and the nylon is preferably nylon 6. The inner polyethylene layer which forms the inside walls of the casing will have a thickness of the order 20 of 1.0 to 1.5 mils., the nylon layer or layers will have a total thickness of 1.25 to 1.75 mils. and the outer polyethylene layer or layers will have a total thickness of about 1.0 to 1.5 mils.
After the casing has been clipped at one end and filled with the liquid pasteurized eggs in a quantity which preferably ranges from 25 3 to 10 lbs. care is taken to ensure tha~ no air bubbles are lef t within the package prior to closing the open end with a second clip.
These clips are deformable metal clips generally in the shape of a U
and are tightly bent around the gathered casing material to close each end of the package in a liquid tight manner. Commercial clipping 110(~353 machines are available in the art from a number of manufacturers. Heat sealing could also be employed but such seals are generally not as reliable as clips.
The quantity of eggs placed within a given casing should be such that a major dimension of the casing or package will not exceed 2 inches and is preferably about 1 1/2 inches after the casing or package has been sealed or closed and is lying on a flat, horizontal surface.
For example, the length of the casing is selected so that when filled and closed the thickness of the casing as it lies on a horizontal ; 10 surfacei will not be more than 2 inches. A thickness of this dimension or less, and preferably about 1 1/2 inches, ensures that heat can be - removed from the package quickly enough to ensure quick freezing and that heat can be added to the package quickly enough so that the product can be cooked substantially uniformly throughout without any overcooking of the product at the package extremities. Furthermore, the receptacle will be sufficiently flexible so that when tumbled in hot water for cooking uniform product temperature is maintained so that buildup of cooked eggs on the receptacle wall will be prevented.
After the receptacle has been filled with the fresh eggs and 20 closed it is then placed in a chilling medium, preferably less than 0F
80 that the eggs wlll be completely frozen ln less than 24 hours.
Relatively quick freezing is quite desirable as this eliminates any possibility for bacteria to grow.
The eggs may be stored for an extended period of time while 25 frozen and there is no reason to suspect why any limitation should be placed upon the storage life time as long as the eggs remain completely frozen and the package does not develop any tears, pinholes, or leakage so that air can reach ~he frozen product. To comply with health regulations the eggs should be maintained at 0F or below, preferably in the range from 0F to -20F. However, storage below -40F is not preferred as undesirable effects occur, such as the egg whites lose their ability to be whipped.
When it is desired to prepare scrambled eggs, the package containing the frozen eggs is placed in a cooking vessel containing water in an initial range of 170F to 212F with the preferred tempera-ture being about 185F. The water is maintained in the range of 160 to 212F with 175F being the most desirable temperature. While in the water maintained at this temperature the product is agitated either manually with a spoon or paddle or by tumbling the product in a revolving cylinder resembling the tumbling of a front loading clothes dryer; or, the product can be agitated by induced water currents in the vessel, the currents being induced by pumps or propellers. The agitation should be sufficient to flex the receptacle walls and change the shape of the receptacle constantly so that the liquid eggs immediately adjacent the walls are kept in motion and a mixing process throughout the receptacle occurs. The eggs are then uniformly cooked and buildup of cooked egg on the wall is prevented. Other heating mediums such as ethylene glycol, a micro-wave oven, ultra-sonic energy or heated gas could be used but none of these are as convenient and easy to use as hot water.
It has been found that by using induced water currents a 5 lb.
package of the frozen eggs can be cooked in 4 gals. of boiling water in approximately 10 minute~. Also nine 10 lb. packages can be cooked in 40 gal~. o~ lB5~ water in approximately 18 minutes by tumbling the packages in a revolving cylinder. In general, the cooking times run from 12 to 20 minutes for packages in the 3 to 10 lb. range.
After cooking, casings can be opened and mixed or chopped to improve appearance if necessary and then placed in a serving pan.
Cooking the eggs in the absence of air provides the superior flavor that 110`1~3S3 results from the method of the present invention. Oxidation or contact with air while cooking has a deleterious effect and the flavor of eggs.
It has been surprisingly found that up to 50~ egg whites can be substituted for whole eggs and a substantial savings realized as the current price range of whole, shelled eggs is about 30¢ to 48¢ per pound while egg whites run about lS~ to 25¢ per pound. The substitution is quite acceptable both in taste and appearance and the usual and expected loss in flavor and color does not occur. In fact, the addition of whites can be said to be unnoticeable. In addition, pregelatinized corn starch or other starch may be added up to one weight percent to minimize the condition known as "weeping" when moisture is released from the eggs.
As a menu variation, vegtables, chopped meat, mushrooms, or the like can be added to the egg mixture.
The receptacle material should, in general have the properties of superior abuse resistance at temperatures from -40F to 212F, resistance to flex cracking, suitability for closure by clipping, resistance to delamination at temperatures of up to 212F, no shrinkage at the cooking temperature, and superior resistance to impact and puncture abuses.
An abuse resistant laminate such as the one disclosed herein can be used in the form, fill, and seal process where a centerfolded film is heat sealed on the remaining three sides to form a pouch. This type of filling and sealing operation lends itself to high speed produc-tion and would lower the packaging cost.
EXAMPLE
A total of 1,350 lbs. of pasteurized eggs were packaged in 140 casings of the preferred type described above and closed with metal clips. The eggs within the packages were frozen within 24 hrs. and 11(~1~3s3 13 days after freezing were transferred to storage near an institutional feeding kitchen. Four days later the casings were removed from storage and the casings were placed in kettles having an initial temperature of 195F each, and nine casings were placed in each kettle. The water was maintained at 175F during cooking and the casings were agitated with a paddle. The casings were heated for 20 minutes then emptied and portioned into serving pans. The serving pans were held at 160F for up to one hour prior to service. The institutional feeder felt that the eggs had better flavor and required about 50% less labor than required by their prior method of preparing scrambled eggs. Of the 140 packages used in th~s test only two defective casings were observed and the de~ect appeared to be a puncture that somehow occurred to the casing during handling.
EXAMPLE II
To determine the appropriate reheating times and cooking times for the frozen eggs, packages having 10 lbs. each were prepared according to the preferred method and were frozen at -40F. These packages were subsequently placed in a 60 gal. steam jacketed kettle containing approximately 40 gals. o 170F water. After 14 minutes, all of the eggs were thawed and an additional five minutes were required to finish the cooking. The temperature of the eggs ranged from 156F to 170~F
(internal) with the average tempera~ure being 159F. Agltation in the kettle was provided by stirring the packages with a wooden paddle. The product was not as untformly cooked as desired b~t mixing thc eggs af~er removal from the package resulted in a product that was acceptable.
EXAMPLE III
A mixture of 75% whole eggs and 25% egg white was packaged according to the preferred process in 10 lb. packages placed in a kettle maintained at 180F. After five minutes an acceptably cooked product was obtained. Simimlar products when placed in a 170F bath and cooked _g_ ~10C~353 ., ' 15 minutes were slightly overcooked. Eggs cooked in this manner had more flavor and better color than eggs prepared by open kettle cooking.
The amount of moisture separation "weeping" observed in a finished ;~ product was greater than comparable kettle cooked scrambled eggs but: S this is not a problem where the eggs are served from steam table pans with perforated liners.
Having thus described my invention I claim:
!
Claims
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A process for preparing cooked, scrambled eggs comprising the steps of:
a) providing liquid, pasteurized fresh eggs;
b) providing an abuse resistant, flexible thermoplastic receptacle;
c) filling said receptacle with said liquid eggs, the quantity of eggs placed in said receptacle being such that when closed the receptacle will be flexible and can change shape and that when lying on a flat, horizontal surface the receptacle will be no thicker than approximately two inches;
d) closing said receptacle so that there are no air pockets within said receptacle;
e) freezing the eggs within the receptacle within 24 hours after filling;
f) storing the frozen eggs in the range between 0°F and -20°F; and, subsequently, g) placing the receptacle containing the frozen eggs in a liquid medium maintained at a minimum temperature of 160°F;
h) agitating the receptacle while in said medium to flex the walls of said receptacle and prevent buildup of cooked eggs on said walls; and, i) continuing the agitation of said receptacle in said medium for a period between 10 and 20 minutes whereby said eggs are cooked in the absence of air.
a) providing liquid, pasteurized fresh eggs;
b) providing an abuse resistant, flexible thermoplastic receptacle;
c) filling said receptacle with said liquid eggs, the quantity of eggs placed in said receptacle being such that when closed the receptacle will be flexible and can change shape and that when lying on a flat, horizontal surface the receptacle will be no thicker than approximately two inches;
d) closing said receptacle so that there are no air pockets within said receptacle;
e) freezing the eggs within the receptacle within 24 hours after filling;
f) storing the frozen eggs in the range between 0°F and -20°F; and, subsequently, g) placing the receptacle containing the frozen eggs in a liquid medium maintained at a minimum temperature of 160°F;
h) agitating the receptacle while in said medium to flex the walls of said receptacle and prevent buildup of cooked eggs on said walls; and, i) continuing the agitation of said receptacle in said medium for a period between 10 and 20 minutes whereby said eggs are cooked in the absence of air.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US72100676A | 1976-09-07 | 1976-09-07 | |
| US721,006 | 1976-09-07 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1100353A true CA1100353A (en) | 1981-05-05 |
Family
ID=24896128
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA276,160A Expired CA1100353A (en) | 1976-09-07 | 1977-04-14 | Package and process for preparing scrambled eggs |
Country Status (2)
| Country | Link |
|---|---|
| AU (1) | AU514333B2 (en) |
| CA (1) | CA1100353A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5679392A (en) * | 1995-06-07 | 1997-10-21 | Schegan; John | Heat treatment of raw molluscan shellfish |
| US5773064A (en) * | 1996-03-22 | 1998-06-30 | Tesvich; John | Heat treatment of raw molluscan shellfish including a banding process |
-
1977
- 1977-04-14 CA CA276,160A patent/CA1100353A/en not_active Expired
- 1977-09-05 AU AU28538/77A patent/AU514333B2/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5679392A (en) * | 1995-06-07 | 1997-10-21 | Schegan; John | Heat treatment of raw molluscan shellfish |
| US5773064A (en) * | 1996-03-22 | 1998-06-30 | Tesvich; John | Heat treatment of raw molluscan shellfish including a banding process |
Also Published As
| Publication number | Publication date |
|---|---|
| AU514333B2 (en) | 1981-02-05 |
| AU2853877A (en) | 1979-03-15 |
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