CA2154224A1 - Process for preparing a frozen patty and omelet - Google Patents

Abstract

A process for preparing a frozen patty which can be cooked to provide an omelet. The method comprises mixing a vegetable mixture and dry potato flakes, with raw egg whites, amylase and garbanzo bean flour to form a dough capable of being formed into a patty. The dough contains 10-30% egg white, 30-60% vegetables, 2-10% potato flakes, 0.1-10% garbanzo bean flour and 0.5-10 SKBU/g amylase.
The dough is formed into a patty and frozen. The frozen patty can be cooked to provide an omelet having the organoleptic properties of a fresh whole egg omelet. The invention also provides dough for forming into a frozen patty, and a frozen patty which can be cooked to provide a low fat omelet having the organoleptic properties of an omelet prepared from fresh whole eggs.

Description

BP File No. 8143-005 2 L ~42 2 ll Title: PROCESS FOR PREPARING A FROZEN PATTY AND ONELET

FIELD OF THE lNV~NllON
The invention relates generally to a process for preparing a frozen patty which can be cooked to provide an omelet. The method involves mixing a vegetable mixture and dry potato flakes, with raw egg whites, amylase and garbanzo bean flour to form a dough, forming the dough into a patty and freezing the patty. The frozen patty can be cooked to provide an omelet having the organoleptic properties of a fresh whole egg omelet. The invention provides dough for forming into patties, frozen patties and low fat omelets prepared from the frozen patties.
RAC~ouND OF THE INVEN~ION
Eggs and dairy products, although an important source of dietary protein worldwide, are known to have a high fat and cholesterol content. In recent years correlations have been established between fat and cholesterol levels in the diet and an increased incidence of a number of diseases, including circulatory disorders such as arteriosclerosis, stroke and heart attack, and cancer. As a result, many people wish to reduce the amounts of fat and cholesterol in their diets and accordingly, look to reducing their egg consumption.
Eggs are frequently consumed as omelets and processes for preparing omelets have long been known.
Conventional omelets are made by vigorously beating egg whites, egg yolks and milk or cream to make the basic egg mixture. A wide variety of fillings, such as meat, vegetables, seafood, fruit and jam, may be added to the basic egg mixture, either before, during or after cooking.
Omelets are generally cooked in a frying pan or omelet pan and may be flipped or folded during cooking. Open faced Italian omelets or frittatas are generally not flipped or folded, but may be gently broiled to set the upper surface.

215422~

Egg yolk contains about 30% fat and about 2%
cholesterol, whereas egg white contains no or trace amounts of fat and cholesterol. Thus, one way to reduce the fat and cholesterol content of omelets is to reduce the amount of egg yolk. However, when the egg yolk content of omelets is decreased the resulting product does not have the organoleptic properties of a whole egg omelet.
In order to provide omelets having acceptable taste and texture, it is generally necessary to prepare the omelets just prior to consumption from fresh ingredients as re-heated omelets tend to be rubbery, discoloured and unpalatable. This poses a problem for commercial institutions and frozen or fast food manufacturers who wish to prepare omelets and then freeze or otherwise store them until needed.
Various frozen liquid egg mixes have been developed which can be thawed and cooked as a substitute for beaten whole eggs. U.S. Patent No. 4,910,036 describes a low cholesterol frozen liquid egg mix, having reduced amounts of egg yolk, which may be thawed and cooked into an omelet. Oil, emulsifiers and xanthan gum were added to the mixture in attempts to duplicate the organoleptic properties of a whole egg omelet in the cooked product.
U.S. Patent No. 3,843,811 describes a low fat frozen egg mix made from concentrated dehydrated egg solids and a pre-mix of milk solids, potato flour and vegetable gum.
Efforts have also been made to develop prepared omelets which can be frozen and then directly cooked from frozen when needed to provide a cooked omelet which duplicates the taste and texture of a conventional omelet.
Considerable difficulties have been encountered, however, as such products must generally be pre-cooked prior to freezing in order to set the eggs and then reheatèd prior to eating, resulting in a tough rubbery textured unpalatable product with syneresis. These problems are compounded where the amounts of egg yolk are decreased.
U.S. Patent No. 3,958,035 describes a method of 21~422'1 manufacturing a cooked whole egg product which may be frozen and re-heated to provide an omelet like product.
U.S. Patent No. 4,853,244 describes the use of cross-linked hydrocolloids to provide a raw egg product in the form of a set gel, which can then be frozen without the need for pre-cooking.
It is a disadvantage of conventional frozen omeIet products that a range of artificial additives including preservatives and gelling agents are required to enhance the flavour, texture, mouthfeel, freezability and storability of the omelets. As demand for low fat and low cholesterol products has grown in recent years, so has the demand for foodstuffs which are free from artificial additives of any kind. This demand has resulted from concerns about the effects; of such additives on health, for example as possible contributing factors in allergic reactions and increased susceptibility to a range of diseases including behavioural disorders, digestive problems and cancer.
There is a need for a prepared low fat frozen product, which may be conveniently cooked directly from frozen and which duplicates the light and fluffy texture, odour and taste of a conventional omelet. There is also a need for such a product which is free from artificial additives, preservatives and gelling agents.

BRIEF SUMMARY OF qlHE lNV~;-. 1 lON
The present invention provides a process for preparing a frozen patty which can be cooked to provide an omelet having the organoleptic properties of a fresh whole egg omelet. The invention also provides a dough which can be formed into a patty, frozen and cooked to provide an omelet having the organoleptic properties of a fresh whole egg omelet. The invention also relates to the resulting frozen patties and cooked omelets.
Broadly stated one aspect of the invention provides a process for preparing a frozen patty which can be cooked to provide an omelet, comprising: mixing a vegetable 2l5422ll mixture, comprising chopped vegetables and dry potato flakes, with raw egg whites, amylase and garbanzo bean flour to form a dough capable of being formed into a patty, said dough comprising 10-30% egg white, 30-60%
vegetables, 2-10% potato flakes, 0.1-10% garbanzo bean flour and 0.5-10 SKBU/g amylase; forming the dough into a patty and; freezing the patty, wherein the frozen patty can be cooked to provide an omelet having the organoleptic properties of a fresh whole egg omelet.
In an embodiment of the process, the dough is formed into a patty by pressing the dough under 1,000 to 8,0001bs, preferably 2,000 to 5,000 lbs pressure in a patty press. In another embodiment the patty is quick frozen in a nitrogen tunnel freezer.
In a preferred embodiment of the process, the vegetables are selected from the following group:
tomatoes, onion, green onion, peas, red bell pepper, carrots, corn, green pepper, rapini, mushrooms, potatoes and spinach.
In a further embodiment of the process the dough comprises 20-30% egg white, 30-50% vegetables, 4-7% potato flakes, 0.5-5% garbanzo bean flour and 0.8-8.0 SKBU/g amylase, preferably the dough comprises about 22% egg white, about 50% vegetables, about 4% potato flakes, about 1% garbanzo bean flour and 2.4-4.0 SKBU/g amylase. In a particular embodiment, the dough also contains one or more of the following: albumin, baking powder, baking soda, lecithin, wheat starch and flour. Preferably, the dough is substantially lacking in egg yolk and added oil.
The present invention, in another aspect provides a dough comprising 10-30% egg white, 30-60% vegetables, 2-10% potato flakes, 0.1-10% garbanzo bean flour and 0.5-10 SKBU/g amylase, wherein the dough is capable of being formed into a patty in a patty press operating at a pressure of 1,000 to 8,0001bs pressure to provide a patty which can be frozen and cooked to provide an omelet having the organoleptic properties of a fresh whole egg omelet.
Preferably, the dough comprises 20-30% egg white, 30-50%

~1542 2 1 vegetables, 4-7% potato flakes, 0.5-5% garbanzo bean flour and 0.8-8.0 SKBU/g amylase. More preferably, the dough comprises about 22% egg white, about 50% vegetables, about 4~ potato flakes, 1.% garbanzo bean flour and 2.4-4.0 SKBU/g amylase. In an embodiment, the dough additionally comprises one or more of the following: albumin, baking powder, baking soda, wheat starch, lecithin and flour.
The present invention also provides a frozen patty prepared by the process of the invention. In a preferred embodiment,the frozen patty comprises less than 0.01%, preferably less than 0.008% most preferably about 0.007%
cholesterol and less than 5% fat, preferably less than 4%
fat, most preferably about 3% fat. The invention still further provides an omelet cooked from the frozen patty.
In a further aspect the invention relates to a frozen patty which can be cooked to provide an omelet, comprising: 10-30% egg white, 30-60% vegetables, 2-10%
potato flakes, 0.1-10% garbanzo bean flour and 0.5-10.0 SKBU/g amylase, wherein said patty is capable of being cooked from frozen to provide an omelet having the organoleptic properties of an omelet prepared from fresh whole eggs. In a preferred embodiment, the frozen patty is substantially lacking in egg yolk and oil. In a particularly preferred embodiment, the patty comprises less than 0.01%, preferably less than 0.008% most preferably about 0.007% cholesterol and less than 5% fat preferably less than 4% fat, most preferably about 3% fat.
The process of the present invention provides an efficient and inexpensive commercial scale method for the manufacture of frozen patties, which can be cooked to provide omelets having the organoleptic properties of conventional fresh whole egg omelets. The process may be carried out using conventional food processing equipment such as food processors, mixers, patty machines and freezers, without the need for specialized machinery to form and cook omelets.
The dough used in the process is easy to handle and may be conveniently shaped into patties of a selected ~15~2~

shape and size. The consistency of the dough obviates the need to cook the eggs in order to provide a pre-shaped form for freezing. There is also no requirement for gelling agents, gums or other artificial setting agents.
It is an advantage of the present method that there is no requirement for cooking the patties prior to freezing. The patties may be processed throughout at low temperatures and then rapidly frozen. The resulting omelets are thus only cooked or heated once just prior to eating. This avoids the need to cook the omelets prior to freezing and helps to provide omelets of acceptable texture, as opposed to the rubbery consistency which results from twice cooking or reheating egg products. As the entire patty forming process may be carried out at low temperatures, there is less opportunity for microbiological contamination.
It is an advantage of the frozen patties of the invention that they maintain their shape and can be conveniently cooked straight from frozen to provide omelets, including filling, without the need for further processing or preparation. The frozen patties are prepared from all natural ingredients, without the need for artificial additives such as preservatives, artificial flavouring agents, dyes, fillers, binders, hydrolysed proteins or gelling agents, such as gums, hydrocolloids, alginates, carboxymethyl cellulose.
The present method provides low fat, low cholesterol omelets which can be cooked straight from frozen. The omelets may be substantially free of egg yolk or added oil and yet, surprisingly the cooked omelets were found in taste tests to duplicate the organoleptic properties of conventional omelets made from fresh whole eggs. The cooked omelets of the invention are light and fluffy, not rubbery, and have an excellent egg taste. The texture is believed to be partly attributable to the presence of amylase in the dough. The presence of garbanzo bean flour was surprisingly found in taste tests to duplicate the egg flavour of an omelet prepared from whole eggs. - In taste 215422 ~1 tests, omelets prepared without garbanzo bean flour were reported to have a very bland taste, not duplicative of the taste of a conventional whole egg omelet.
DE~ATT~n DESCRIPTION OF THE INVENTION
As previously noted the present invention is directed to a process for preparing a frozen patty which can be cooked to provide an omelet. The process comprises mixing a vegetable mixture, comprising chopped vegetables and dry potato flakes, with raw egg whites, amylase and garbanzo bean flour to form a dough capable of being formed into a patty. The dough comprises from 10-30% egg white, 30-60% vegetables, 2-10% potato flakes, 0.1-10%
garbanzo bean flour and 0.5-10.0 SKBU/g amylase. The dough is formed into a patty and frozen. As previously mentioned the frozen patty can be cooked to provide an omelet having the organoleptic properties of a fresh whole egg omelet.
The vegetable mixture may be prepared from any desired combination of vegetables. Examples of suitable vegetables include tomatoes, onion, green onion, peas, red bell pepper, carrots, corn, green pepper, rapini, mushrooms, celery, potatoes and spinach. The vegetables may be fresh, frozen or dehydrated. The vegetables should be finely chopped, flaked or pureed to provide a vegetable mixture made of small pieces of vegetables. Preferably the vegetables are raw or lightly cooked. Examples of particularly preferred vegetable mixtures are shown in Tables 8, 11, 17, 18 and 19.
In a preferred embodiment the vegetable mixture includes potatoes, preferably hash brown cooked potatoes.
In a particularly preferrred embodiment, the hash brown potatoes may comprise 2-10% of the dough, most preferably about 4-6%. It will be appreciated that ingredients other than vegetables may also be substituted for, or incorporated into, the vegetable mixture. Alternative ingredients include meat, such as ham or bacon, cheese, seafood, such as shrimp, scallops or fish, fruit and jam.
The vegetable mixture may be substituted by potatoes only 2 1 5 ~ 2 2 1 and/or by a known starch substitute for potatoes.
The amount of the dry potato flakes may be adjusted to provide a dough of the desired consistency. The dried potato flakes absorb moisture and increasing the amounts of potato flakes will provide a dough of increased firmness. It has been found that a good consistency dough may be prepared having between 2 and 10% of dry potato flakes, preferably 4-7%, most preferably about 4%. The raw egg whites may be fresh or frozen or a reconstituted lyophilized product.
Amylase is added to the mixture in order to provide a soft and light texture in the finished omelet product.
Amylase catalyzes the hydrolysis of ~-1,4-glucan bonds in polysaccharides, yielding dextrins and oligo- and monosaccharides. It will be appreciated that other enzymes which are functionally equivalent to amylase may be substituted for amylase in the mixture. Commercial amylase preparations may be used, for example fungal ~-amylase preparations such as Clarase0 (Solway Enzymes, Elkhart, IN. U.S.A.) or Enzeco0 (Enzyme Development Corporation, New York, N.Y. U.S.A.).
The activity of amylase in the dough may be, for example from about 0.5 to 10.0, preferably 0.8 to 8.0, more preferably 2.4 to 4.0, most preferably about 3.2 SKBU/g. The amount of amylase required will depend on the activity of the enzyme preparation. For example Clarase0 and Enzeco0 preparations are available having minimum activities of about 40,000 SKBU/g. In this case suitable concentrations are in the range of from 0.02 to 0.002%, preferably from 0.01 to 0.006%, most preferably about 0.0081%.
Other softeners may also be added to the dough, such as wheat starch and lecithin. It has been found, for example, that a suitable dough may be prepared using a combination of amylase, wheat starch and lecithin as softening agents. Preferably, the lecithin is oil-free and is powdered or granular, for example Centrolex0 (Daminco, Mississauga, Canada). Both lecithin and wheat starch are ~1542~ i emulsifying agents. The wheat starch may be present at a concentration of from 0.5 to 2.0%, preferably from 0.8 to 1.5%, most preferably about 1.1%. Lecithin may be present at a concentration of from 0.05 to 1.0%, preferably from 0.08 to 0.6, most preferably about 0.09%.
The garbanzo bean flour may be prepared directly by grinding garbanzo beans to a flour form, or a dry flour prepared from garbanzo beans may be prepared or purchased.
Garbanzo bean flour in the dough was found to act as a binding agent and to impart an excellent egg flavour to the cooked omelets, without the addition of any artificial flavouring agents or other additives. Garbanzo bean flour may be present in the dough at between 0.1 and 10%, preferably 0.5-5%, most preferably at about 1.0%.
It will be appreciated that additional ingredients may also be incorporated into the dough. Egg white albumin may be added to the dough to increase the protein content without increasing the moisture content. Baking powder and baking soda may be added to the dough to assist in providing a cooked omelet having a light and fluffy texture. Preferably baking powder and baking soda are each present in the dough at about 0.1 to 2%, more preferably at about 0.4 to 0.7%, most preferably at about 0.6%.
Other suitable ingredients include wheat flour, preferably white flour, wey powder and parmesan or romano cheese. Parmesan cheese may preferably be present in the dough at a level of from 2-15%, preferably from 4-10%, most preferably about 9%. A "light" low fat parmesan cheese may be used to reduce the fat content of the omelets.
It will be appreciated that a wide range of suitable seasonings known in the art may be added to the dough.
Preferred seasonings for an Italian flavoured omelet include dried parsley, basil, oregano flakes and garlic or garlic powder, salt and pepper. In a preferred process no egg yolk or oil are added to the dough.
The dough of the invention is a stiff non-liquid ~15422 '1 dough, having similar texture to raw hamburger. The dough is very different to liquid beaten egg. The thick texture of the dough allows the vegetable mixture to be evenly distributed throughout the dough without settling to the bottom of the container.
On a commercial scale the dough may be mixed in any suitable dough mixer, such as a spiral dough mixer equipped with a dough hook. Preferably, the dough is processed at low temperatures, for example 4C. The dough once thoroughly mixed may be stored in a refrigerator.
The dough may be formed into patties in a conventional patty machine, such as a Provatec Rotoform~, 745 (Provatec, Switzerland). Suitable pressures for forming the patties range from 1,000 to 8,000 lbs, preferably from 2,000 lbs. - 5,000 lbs.
Once the patties are stamped, they may be stored briefly under refrigeration, but preferably they are quickly frozen. In a production line, the patties may be carried on a conveyor belt through a nitrogen tunnel freezer where the patties are flash frozen. Once frozen, the patties may be packed or wrapped, for example in plastic wrap, plastic bags, trays or bulk boxes with plastic linen or in paper board sleeves. The wrapped patties may be bulk packaged in boxes. The patties may be stored in a deep freezer, preferably at about a setting of about -18C.
The frozen patties hold together well in a hockey puck-like shape, with the vegetables embedded throughout.
It will be appreciated that the invention is not restricted to patties or omelets of any particular shape or size and patties may be prepared in any desired shape.
The frozen patties may be stored for long periods prior to use. The frozen patties are suitable for bulk distribution to wholesale and retail distributers and for ultimate use by households or institutions.
The patties may be cooked directly from frozen or may be thawed first. Preferably, the patties are cooked directly from frozen. The patties may be cooked in a 215~22'1 conventional oven, in a microwave, by steam, in a skillet or on a griddle. In a preferred embodiment, the patties may be cooked in a skillet, at low to moderate heat, cooking each side for about 4 minutes. The omelets should preferably be turned 3 to 4 times while cooking. In a conventional oven, the patties may be cooked at 375-400F
for 5 to 7 minutes or broiled for 4 minutes.
The omelets of the invention preferably have no or m; ni~l amounts of egg yolk or added oil. Preferably, the omelets are made from all natural ingredients and have no artificial ingredients, such as gels, gums, alginates, hydrocolloids, preservatives, dyes, carboxymethyl cellulose, flavours etc. The cooked omelets are light and fluffy and have the organoleptic properties of whole egg omelets. The omelets~ have a good egg taste and are not bland.
In an embodiment, illustrated in the examples herein, a 100 g single serving omelet may be prepared having about 110 calories, about 7 mg cholesterol, and about 3g fat. The omelets are thus suitable for calorie-reduced and fat-reduced diets. Omelets may be prepared having even fewer calories and with lower fat and cholesterol content. One way to further reduce the fat in the omelets is to omit the cheese or to use low fat light cheese, such as cheese made from skim milk, or a combination of cheese and wey powder.
The invention will be more fully understood by reference to the following examples. However, these examples are merely intended to illustrate embodiments of the invention and are not to be construed to limit the scope of the invention.
EXAMPLES

Conventional Italian Omelet Formulation The formulation used for the conventional Italian omelet, or fritatta is shown in Table 1. Whole egg, cream cheese and seasonings were mixed and set aside. Olive oil and butter were heated in a skillet and the onions, ~ 1 5 42 2 1 vegetables and garlic were added and sauteed until tender.
The egg mixture was added and cooked until just set. The omelet was turned once and placed in a conventional oven for 30-45 seconds.
The resulting omelet was used as a control in taste tests of the omelets described in the following Examples.
The following methods were utilized in the investigations outlined in the following examples:
Preparation of frozen patties A vegetable pre-mix was prepared and mixed with the other non-egg ingredients, as detailed below, for about 30 seconds in a Kitchen Aid mixer. The egg white component was then added and the mixture was mixed for about 1.5 minutes. The resulting dough had a firm consistency suitable for processing into patties.
The dough was transferred to the hopper of a burger or patty forming press (Provatec Rotoform~, Provatec, Switzerland) and round shaped patties wjere pie pressed with a pressure of 2,000-5,000 lbs at about 2C to 3C.
The pressed patties maintained a hockey puck shape and had the appearance of a translucent gel embedded with vegetables.
Immediately after the patties were formed, they were passed through a nitrogen tunnel freezer kept at -107F to quick freeze the patties to a temperature of about -12.4C. After freezing the patties were packed in cardboard boxes wrapped in plastic and stored in a storage freezer at -18C for later use. Patties were stored in the freezer with no noticeable decline in quality.
No liquid leakage occurred during processing of the patty and the resulting frozen patties had a good appearance. The frozen patties maintained their hockey-puck shape. Omelets were prepared by cooking the frozen patty directly in a frying pan, by microwaving or in a conventional oven. The fried omelets were cooked for about 8 minutes in total over low heat and the omelets were turned 3-4 times during cooking.
Frozen patties were also cooked in a pan in a ~5~22~

conventional, pre-heated oven at 375F or 400F. The patties were cooked for about 5-7 minutes, turned once and cooked for a further 5-7 minutes. Alternatively, the patties were also broiled for 4 minutes on the top surface only.
The appearance, texture, consistency, taste, odour, mouthfeel and nutritional content of the omelets were examined. The nutritional content of the omelets was derived based on an analysis of the ingredients using the nutritional software program Genesis~ (ESHA Research Salem, Oregon, U.S.A).

Trial Omelet Formulations A vegetable pre-mix (D) was prepared from the following vegetables: onions, peas, red bell peppers, green beans, lima beans, corn and carrots in varying proportions. The vegetable pre-mix was mixed with the other ingredients as shown in Tables 2, 3 or 4, following the methods described above. The resulting omelet mixtures were then processed into frozen omelet patties following the methods described above. Omelets were prepared by cooking the frozen patty directly by frying in a pan or by microwaving. The cooked omelets were not fluffy, but had a rubbery, chewy texture which was judged unacceptable in taste tests. The omelets had a very bland odour and taste and the texture, taste and mouthfeel was not comparable to that of conventional whole egg omelets.

Trial Omelet Formulations The vegetable pre-mix was prepared from the following vegetables: onions, peas, red bell peppers, green beans, lima beans, corn and carrots in varying proportions. The vegetable pre-mix was mixed with the other ingredients as shown in Tables 5 - 7, following the methods described above. The softener included amylase, lecithin and wheat starch. The resulting omelet mixture was then processed into frozen omelet patties following the methods described above.

~15422 1 Omelets prepared from the formulations shown in Tables 6 - 7, which did not include garbanzo flour, were runny,~ not firm and did not hold together when turned over. In taste tests all of the omelets were judged to have a bland taste and odour not comparable to a conventional whole egg omelet. The omelets were judged to have unacceptable taste.
The formulation shown in Table 5, provided a firm omelet which held its shape well. It was found that a firmer omelet could be prepared by increasing the proportion of potato flakes to achieve the desired firmness. The omelet prepared from the formulation shown in Table 5 was soft and fluffy and had a good texture and mouth feel. However, in taste tests it was judged to have a bland taste, not reminiscent of eggs or comparable to a conventional whole egg omelet.

A vegetable pre-mix (E) as, shown in Table 8 was mixed with the ingredients shown in Tables 9 or 10. The resulting omelet mixture was then processed into frozen omelet patties following the methods described above. The softener contained amylase, lecithin and wheat starch.
No liquid leakage occurred during processing of the patties and the resulting frozen patties had a good appearance. Omelets were prepared by cooking the frozen patties directly by frying in a pan or by microwaving.
The fried omelets were fluffy and held their shape well when turned over. After cooking, the omelets were still approximately hockey puck shaped and were no longer translucent. The omelets had the texture of conventional Italian omelets and had a pale yellow colour with vegetables embedded throughout. In taste tests the omelets were judged to have excellent egg flavour and odour, texture and mouthfeel.

~1542,~l~

EXANPLE S
Omelet Formulations OM-22, OM-24, OM-25 and OM-28 51.64 g of the vegetable pre-mix, shown in Table 11 as vegetable combination E1, were mixed with 58.49 g of hash brown potatoes and 9.71 g of green onions in a Kitchen Aid Mixer for 30 seconds at -2.8C. To this mixture was added parmesan cheese; potato flakes; albumin powder; a softener comprising amylase, wheat flour and lecithin; garbanzo bean flour, salt, baking powder, baking soda, dehydrated basil, dehydrated parsley, ground black pepper and oregano flakes in the proportions as shown in Table ll. After mixing for one minute, 222.25 g of liquid egg white was added, followed by mixing for a further one minute and 30 seconds. The particular formulations of OM-22, OM-24, OM-25 and OM-28 are shown in Tables 11, 12, 13, and 14. The resulting omelet mixture was then processed into frozen omelet patties following the methods described above.
No liquid leakage occurred during processing of the patties and the resulting frozen patties had a good appearance. Omelets were prepared by cooking the frozen patties directly by frying in a pan or by microwaving.
The fried omelets were fluffy and held their shape well when turned over. After cooking, the omelets were still approximately hockey puck shaped and were no longer translucent. The omelets had the texture of conventional Italian omelets and had a pale yellow colour with vegetables embedded throughout. In taste tests the omelets were judged to have excellent egg flavour and odour, texture and mouthfeel. The microwaved omelets were slightly drier and more difficult to turn.
The results of the analysis of the nutritional content of the omelets OM-28 are shown in Tables 15 and 16. A single serving 100g omelet had approximately 110 calories, about 3% total fat and about 0.007% cholesterol.

Omelet Formulation T-OM-5 420 g of the following vegetable pre-mix was prepared: 34% onions, 18% peas, 17% red bell peppers, 23 green bell peppers, 6.4% normal corn and 1.6% sweet corn.
The vegetable mixture was mixed with 58.72 g of hash brown and 9.75 g of green onions in a Kitchen Aid Mixer for 30 seconds at -2.8C. To this pre-mix was added parmesan cheese; potato flakes; albumin powder; a softener comprising amylase, wheat flour and lecithin; garbanzo bean flour, salt, baking powder, baking soda, dehydrated basil, dehydrated parsley, ground black pepper and oregano flakes in the `proportions as shown in Table 14. After mixing for one minute, 223.13 g of liquid egg white was added, followed by mixing for a further one minute and 30 seconds. The resulting omelet mixture was then processed into frozen omelet patties following the methods described above.
No liquid leakage occurred during processing of the patties and the resulting frozen patties had a good appearance. Omelets were prepared by cooking the frozen patties directly by frying in a pan or by microwaving.
The fried omelets were fluffy and held their shape well when turned over. In taste tests the omelets were judged to have excellent egg flavour comparable to whole egg conventional Italian omelets, texture and mouthfeel. The cooked omelets were very similar to the omelets described in Example 5.

- 17 - ~L 542 ~ I

Table 1 NAME OF RECIPE: CONVENTIONAL ITALIAN OMEL~T

12.4 g 10% Cream 40.0 g Parmesan Cheese 1%
6.0 g Salt 1.5 g Black Pepper 5.0 g Extra virgin olive oil 5.0 g Butter 55.0 g Onion diced 5.5 g Chopped garlic 200.0 g 6 types veg. mix D (onion, peas, carrots, corn, lima beans, bell peppers 20.0 g Basil IQF 70%
5.0 g Parsley IQF 30%
Chervil trace amount 3.0 g Chives trace amount Tarragon trace amount 382.0 g Eggs 13 1/2 oz Fontina Cheese ~1 542 ~ ~

Table 2 NAME OF RECIPE: FRITTATA
T-OM-l 60 grams 6.0% Puree of Tomato 20 grams 2.0Z Diced Tomatoes (Drain) 380 grams 38.0% Veg. Mix D drop 12 from 50%
195 grams 19.5% Egg White 50 grams 5.0Z Potatoe Plakes 70 grams 7.0% Mozzarella Cheese 1.03 grams 1.03% Dried Oregano 1.03 grams 1.03% Black Ground Pepper 2.2 grams 0.22% Parsley Dried 8.3 grams 0.83% Salt (3% lower) 5.03 grams Baking Powder 5.03 grams Baking Soda 10.06 grams Softener 10.06 grams Albumin Powder ALTERNATIVES:
T-OM-02 Replace diced tomatoes with flakes/puree with powder Salt 6.0 grams T-OM-03 Replace diced tomatoes with flakes and puree Salt 6.0 grams T-OM-04 Replace diced tomatoes with Sundried Salt 6.0 grams 2 2 ~

Table 3 NAME O~ RECIPE: ITALIAN OMELET

200 grams 52.03 Veg. Mix D
40 grams 10.41 Parmesan 90 grams 23.42 Albumin Egg Whites 5 grams 1.30 Parsley 20 grams 5.20 Basil 3 grams 0.78 Green Onion 3.0 grams 0.78 Salt 1.5 grams 0.39 Black Pepper 1.82 grams0.47 Baking Soda 1.82 grams0.47 Baking Powder 3.64 grams .94 Softener 10.91 grams2.84 Potato Flakes 3.64 grams0.94 Albumin Powder ~1 ~42 2 Table 4 NAME OF RECIPE: ITALIAN OMELET

200g Veg. Mix D
40g Parmesan 90g Albumin/Egg White 5/0.8 Parsley 20/1.8 Basil 3 Green Onion 3 Salt 1.5 Black Pepper 1.82 Baking Soda 1.82 Baking Powder 3.64 Softener 10.91 Potatoe Flakes 3.64 Albumin Powder ~5422ll Tsble 5 Recipe Om-011 INGR~nIENT 1,OOO g Z OF VEG.

1 Veg. Nix D 587.18 58.72 2 Egg white frozen223.13 22.31 3 Parmesan Cheese90.90 9.09 4 Potato flakes35.35 3.53 5 Albumin Powder11.86 1.19 6 Softener 11.86 1.19 7 Green onions 9.75 0.97 8 Salt 9.75 0.97 9 Baking Powder 5.87 0.59 10 Baking Soda 5.87 0.59 11 Dehydrated basil4.70 0.47 12 Dehydrated parsley 2.58 0.26 13 Ground black 1.21 0.12 pepper TOTAL 1000.00 100.00 ~5422~

Table 6 Recipe Om-01 INGREDIENT 1,000 g Z OF VEG.

1 Veg. Mix D 552.59 56.26 2 Egg white frozen248.67 24.87 3 Parmesan Cheese110.52 11.05 4 Potato flakes 30.14 3.01 5 Albumin Powder 10.06 1.01 6 Softener 10.06 1.01 7 Green onions 8.29 0.83 8 Salt 8.29 0.83 9 Baking Powder 5.03 0.50 10 Baking Soda 5.03 0.50 11 Dehydrated basil4.97 0.50 12 Ground black 4.14 0.41 pepper 13 Dehydrated parsley2.21 0.22 TOTAL lO00.00 100.00 ~1~422~

Table 7 Recipe Om-Ol INGREDIENT l,OOO g Z OF VEG.

1 Veg. Mix D 500.00 50.00 2 Egg white frozen 200.00 20.00 3 Parmesan Cheese 110.52 11.05 4 Potato flakes 30.14 3.01 5 Albumin Powder 10.06 1.01 6 Softener 10.06 1.01 7 Green onions 8.29 0.83 8 Salt 8.29 0.83 9 Baking Powder 5.03 0.50 10 Baking Soda 5.03 0.50 11 Dehydrated basil 4.97 0.50 12 Ground black pepper 1.03 0.103 13 Dehydrated parsley2.21 0.22 TOTAL 1000.00 100.00 ~L5422 'I

Table 8 Ingredient Combination E Z batch Z Comp 1 Onion 19.96 34.00 2 Peas 10.57 18.00 3 Red bell 9.98 17.00 pepper 4 Carrots 9.98 17.00 5 Sweet corn* 4.70 8.00 7 Green Pepper 3.52 6.00 TOTAL 58.72 100.00 * 20Z Sweet Corn 80Z Regular Corn ~1~422 1 Table 9 Recipe Om-016 INGREDIENT 1,000 g Z OF VEG.

1 Veg. Mix E 528.46 -52.85 2 Egg white frozen223.13 22.31 3 Parmesan Cheese90.90 9.09 4 Hash brown 58.72 5.87 potatoes 5 Potato flakes35.35 3.53 6 Albumin Powder11.86 1.19 7 Softener 11.86 1.19 8 Green onions 9.75 0.97 9 Salt 9.75 0 97 10 Baking Powder 5.87 0.59 11 Baking Soda 5.87 0.59 12 Dehydrated basil4.70 0.47 13 Dehydrated parsley 2.58 0.26 14 Ground black 1.21 0.12 pepper 15 Chick Pea 10.00 0.05 TOTAL 1000.00 100.00 ~1S~221 Table 10 Recipe Om-017 INGREDIENT 1,000 g Z OF VEG.

1 Veg. Mix E 518.43 51.84 2 Egg white frozen223.13 Z2.31 3 Parmesan Cheese 90.90 9.og 4 Hash brown 58.72 5.87 5 Potato flakes 35.35 3.53 6 Albu~in Powder 11.86 1.19 7 Softener 11.86 1.19 8 Garbanzo bean 10.00 1.00 flour 9 Green onions 9.75 0.97 10 Salt 9.75 0.97 11 Baking Powder 5.87 0.59 12 Baking Soda 5.87 0.59 13 Dehydrated basil4.23 0.42 14 Dehydrated parsley 2.58 0.26 15 Ground black 1.21 0.12 pepper 16 Oregano Flakes 0.50 0.05 TOTAL 1000.00 100.00 ~15~22~

Table 11 Esperimental Recipe Om-OZ2 TEMP.INGREDIENTS 1,000 g Z OF VEG.

-10.9 C 1 Veg. Mix E516.39 51.64 5-6 C 2 Egg white222.25 22.22 frozen Room 3 Parmesan90.50 9.05 Cheese (light) -10 C 4 Hash brown58.49 5.85 Room 5 Potato flakes 39.15 3.91 Room 6 Albumin Powder 11.81 1.18 Room 7 Softener11.81 1.18 Room 8 Garbanzo bean 10.00 1.00 flour -10 C 9 Green onions9.71 0.97 Room 10 Salt 9.71 0.97 Room 11 Baking Powder 5.85 0.58 Room 12 Baking Soda5.85 0.58 Room 13 Dehydrated4.21 0.42 basil Room 14 Dehydrated2.57 0.26 parsley Room 15 Ground black1.20 0.12 pepper Room 16 Oregano Flakes 0.50 0.05 TOTAL 1000.00 100.00 Mis Temp. Vegetable Combination E1z batch Z Comp.

-2-8 C 1 Onion 17.56 34.00 2 Peas 9.30 18.00 3 Red bell 8.78 17.00 pepper 4 Carrots 8.78 17.00 5 Normal corn3.30 6.40 6 Sweet corn0.83 1.60 7 Green Pepper3.10 6.00 TOTAL 51.64 100.00 2 ~ 1 Table 12 Experimental Recipe Om-024 INGREDIENTS l,OOO g Z OF VEG.

1 Veg. Mix E 516.39 51.64 2 Egg white 222.25 22.22 frozen 3 Parmesan Cheese90.50 9.05 4 ~ash brown 58.49 5.85 5 Potato flakes39.15 3.91 6 Albumin Powder11.81 1.18 7 Softener Cl-l 11.81 1.18 8 Garbanzo 10.00 1.00 bean flour 9 Green onions 9.71 0.97 10 Salt 9.71 0.97 11 Baking Powder 5.85 0.58 12 Baking Soda 5.85 0.58 13 Dehydrated basil4.21 0.42 14 Dehydrated 2.57 0.26 parsley 15 Ground black 1.20 0.12 pepper 16 Oregano Flakes0.50 0.05 TOTAL 1000.00 100.00 Vegetable Combination E Z batch Z Comp.

1 Onion 17.56 34.00 2 Peas 9.30 18.00 3 Red bell pepper8.78 17.00 4 Carrots 8.78 17.00 5 Normal corn 3.30 6.40 6 Sweet corn 0.83 1.60 7 Green Pepper 3.10 6.00 TOTAL 51.64 100.00 SOFTENER Cl-l Ingredient Wheat Starch 91.44 Lecithin, Centrolex-F8.00 Clarase 0.56 TOTAL 100.00 ~5~22~

Table 13 Experimental Recipe Om-025 INGREDIENTS l,OOO g Z OF VEG.

1 Veg. Mix E 516.39 51.64 2 Egg white 222.25 22.22 frozen 3 Parmesan Cheese90.50 9.05 4 Hash brown 58.49 5.85 5 Potato flakes39.15 3.91 6 Albumin powder11.81 1.18 7 Softener En-l 11.81 1.18 8 Garbanzo 10.00 1.00 bean flour 9 Green onions 9.71 0.97 10 Salt 9.71 0.97 11 Baking Powder 5.85 0.58 12 Baking Soda 5.85 0.58 13 Dehydrated basil4.21 0.42 14 Dehydrated 2.57 0.26 parsley 15 Ground black 1.20 0.12 pepper 16 Oregano Flakes0.50 0.05 TOTAL 1000.00 100.00 Vegetable Combination E Z batch Z Comp.

1 Onion 17.56 34.00 2 Peas 9.30 18.00 3 Red bell pepper8.78 17.00 4 Carrots 8.78 17.00 5 Normal corn 3.30 6.40 6 Sweet corn 0.83 1.60 7 Green Pepper 3.10 6.00 TOTAL 51.64 100.00 SOFTENER En-l Ingredient 2 Wheat Starch 91.31 Lecithin, Centrolex-F8.00 Enzeco 0.69 TOTAL lOO.OO

2 2 ~1 Table 14 Esperi t~l Recipe Om-028 INGREDIENTS 1,O00 g Z OF VEG.

1 Veg. Mix E 516.39 51.64 2 Egg white 222.25 22.22 frozen 3 Parmesan Cheese90.50 9.05 4 Potato flakes50.50 5.05 5 Potato flakes47.20 4.72 6 Albumin Powder11.81 1.18 7 Softener Cl-l 11.81 1.18 8 Garbanzo 10.00 1.00 bean flour 9 Green onions 9.71 0.97 10 Salt 9.71 0.97 11 Baking Powder 5.85 0.58 12 Baking Soda 5.85 0.58 13 Dehydrated basil4.21 0.42 14 Dehydrated 2.57 0.26 parsley 15 Ground black 1.20 0.12 pepper 16 Oregano Flakes0.50 0.05 TOTAL 1000.00 100.00 Vegetable Combination E Z batch ~ Comp.

1 Onion 17.56 34.00 2 Peas 9.30 18.00 3 Red bell pepper8.78 17.00 4 Carrots 8.78 17.00 5 Normal corn 3.30 6.40 6 Sweet corn 0.83 1.60 7 Green Pepper 3.10 6.00 TOTAL 51.64 100.00 SOFTENER Cl-l Ingredient Z
Wheat Starch 91.44 Lecithin, Centrolex-F8.00 Clarase 0.56 TOTAL 100.00 215422~

Table 15 Nutrient Amount Amount % Standard Per 100g Per Serving Per Serving Calories 114.2 114.2 Fat - Total 3.000 g 3.000 g 4.7~
Saturated Fat1.781 g 1.781 g 8.9%
Cholesterol 7.123 mg 7.123mg 2.4%
Sodium 887.1 mg 887.1 mg 37.0%
Carbohydrates13.9 g 13.19 g 4.4%
Dietary Fiber2.042 g 2.042 g 8.2%
Sugars 3.717 g 3.717 g Protein 8.911 g 8.911 g 17.8%
Vitamin A IU3219.0 IU 3219.0 IU 64.4%
Vitamin C 31.93 mg 31.93 mg 53.2%
Calcium 158.7 mg lS8.7 mg 15.9%
Iron 0.9407 mg 0.9407mg 5.2%
Water 71.36 g 71.36 g Ash 3.122 g 3.122 g 18:9 - Stearic0.2496 g 0.2496g Mono Fat 0.821 g 0.821 g Poly Fat 0.1922 g 0.1922g Potassium 274.9 mg 274.9 mg 7.9%
Soluble Fiber0.5592 g 0.5592g InSol. Fiber 1.347 g 1.347 g Sugar Alcohol g g Other Carbs 7.297 g 7.297 g Vitamin D IU 2.534 IU 2.534IU ~ 0.6%
Vit E-Alpha Eq0.3189 mg 0.3189 mg 1.6~
Thiamin-Bl 0.1185 mg 0.1185 mg 7.9%
Riboflavin-B20.2031 mg 0.2031 mg 11.9~
Niacin-B3 0.9298 mg 0.9298 mg 4.6%
Vitamin B6 0.1468 mg 0.1468 mg 7.3%
Folate 20.47 mcg 20.47mcg 5.1%
Vitamin B120.177 mcg 0.177mcg 2.9%
Biotin 3.567 mcg 3.567mcg 1.2%
Pantothenic0.2967 mg 0.2967 mg 3.0%
Phosphorus 188.9 mg 188.9 mg 18.9%
Iodine 13.55 mcg 13.55mcg 9.0%
Magnesium 24.7 mg 24.7 mg 6.2%
Zinc 0.5892 mg 0.5892 mg 3.9%
Copper 0.086 mg 0.086mg 4.3%

~154~24 Table 16 NUTRITION FACTS
Serving Size lOOg Servings Per Container Amount per Serving Calories 100 Calories from Fat 30 % Daily Value*
Total ~at 3.0g 5%
Saturated Fat 2.0g 9%
Cholesterol 5.Omg 2%
Sodium 89 Omg 37%
Total Carbohydrate 13g 4%
Dietary Fiber2g 8%
Sugars 4g Protein 9g Z Daily Value Vitamin A 60%
Vitamin C 50%
Calcium 15 Iron 6~

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your. calorie needs.
Calories2~000 2.500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300g 300mg Sodium Less than2,400g 2,400mg Total Carbohydrates Less than300g 375g Dietary Fiber 25g 30g Calories per gram:
Fat 9 Carbohydrate 4 Protein 4 ~15422~

Table 17 Recipe T-OM-5 INGREDIENT 1,000 g % OF VEG.

1 Veg. Mix E 420.21 42.02 2 Egg white frozen 223.13 22.31 3 Tomato flakes 98.22 9.82 4 Parmesan Cheese 90.90 9.09 S Hash brown 58.72 5.87 6 Potato flakes 35.35 3.53 7 Albumin Powder 11.86 1.19 8 Softener 11.86 1.19 9 Garbanzo bean flour 10.00 1.00 10 Green onions 9.75 0.97 11 Salt 9.75 0 97 12 Baking Powder 5.87 0.59 13 Baking Soda 5.87 0.59 14 Dehydrated basil 4.23 0.42 15 Dehydrated parsley 2.58 0.26 16 Ground black pepper 1.21 0.12 17 Oregano Flakes 0.50 0.05 TOTAL 1000.00 100.00 Veg. Combo: "E"
Onions 34%
Peas 18%
Red Bell Peppers 17%
Green Bell Peppers 23%
Normal Corn 6 - 40%
Sweet Corn 1 - 60%
100%
V tion arla ) Tomatoes: Dried, Puree, Sundried ) Mushrooms ~ 5~ 2 L~

Table 18 Frozen Vegetables Combination E

Vegetable Z batch Z Comp Combination E

Combination E 51.85 1 Onion 17.63 34.00 2 Peas 10.57 18.00 3 Red bell 9.98 17.00 pepper 4 Carrots 9.98 17.00 S Normal corn 3.76 6.40 6 Sweet corn 0.94 1.60 7 Green Pepper 3.52 6.00 TOTAL 56.38 100.00 ~l5422 1 Table 19 Prozen Vegetables Combination E
Vegetable Combination E ~ batch Z Comp Combination E 42.02 1 Onion 14.29 34.00 2 Peas 7.56 18.00 3 Red bell 7.14 17.00 pepper 4 Green Pepper 9.66 23.00 S Normal corn 2.69 6.40 6 Sweet corn 0.67 1.60 TOTAL 42.02 100.00

Claims (20)

1. A process for preparing a frozen patty which can be cooked to provide an omelet, comprising: mixing a vegetable mixture, comprising chopped vegetables and dry potato flakes, with raw egg whites, amylase and garbanzo bean flour to form a dough capable of being formed into a patty, said dough comprising 10-30% egg white, 30-60%
vegetables, 2-10% potato flakes, 0.1-10% garbanzo bean flour and 0.5-10 SKBU/g amylase; forming the dough into a patty and; freezing the patty, wherein the frozen patty can be cooked to provide an omelet having the organoleptic properties of a fresh whole egg omelet.

2. A process as claimed in claim 1 wherein the dough is formed into a patty by pressing the dough under 1,000 to 8,000 lbs pressure in a patty press.

3. A process as claimed in claim 1 wherein the dough is formed into a patty by pressing the dough under 2,000 to 5,000 lbs pressure in a patty press.

4. A process as claimed in claim 1 comprising the additional step of cooking the frozen patty to provide an omelet having the organoleptic properties of a fresh whole egg omelet.

5. A process as claimed in claim 1 wherein the patty is quick frozen in a nitrogen tunnel freezer.

6. A process as claimed in claim 1 wherein the vegetables are selected from the group consisting of:
tomatoes, onion, green onion, peas, red bell pepper, carrots, corn, green pepper, rapini, mushrooms, potatoes and spinach.

7. A process as claimed in claim 1 wherein the dough comprises 20-30% egg white, 30-50% vegetables, 4-7%

potato flakes, 0.5-5% garbanzo bean flour and 0.8-8.0 SKBU/g amylase.

8. A process as claimed in claim 7 wherein the dough comprises about 22% egg white, about 50% vegetables, about 4% potato flakes, about 1% garbanzo bean flour and 2.4-4.0 SKBU/g amylase.

9. A process as claimed in claim 1 wherein the dough additionally comprises at least one of albumin, baking powder, baking soda, lecithin, wheat starch and flour.

10. A process as claimed in claim 1 wherein the dough is substantially lacking in egg yolk and added oil.

11. A frozen patty prepared by the process as claimed in claim 1.

12. A frozen patty as claimed in claim 11 wherein the patty comprises less than 0.01% cholesterol and less than 4% fat.

13. An omelet prepared by the process as claimed in claim 4.

14. A dough comprising 10-30% egg white, 30-60%
vegetables, 2-10% potato flakes, 0.1-10% garbanzo bean flour and 0.5-10 SKBU/g amylase, wherein the dough is capable of being formed into a patty in a patty press operating at a pressure of 1,000 to 8,000 lbs pressure to provide a patty which can be frozen and cooked to provide an omelet having the organoleptic properties of a fresh whole egg omelet.

15. A dough as claimed in claim 14 comprising 20-30% egg white, 30-50% vegetables, 4-7% potato flakes, 0.5-5%
garbanzo bean flour and 0.8-8.0 SKBU/g amylase.

16. A dough as claimed in claim 11 comprising about 22%
egg white, about 50% vegetables, about 4% potato flakes, 1.% garbanzo bean flour and 2.4-4.0 SKBU/g amylase.

17. A dough as claimed in claim 10 additionally comprising at least one of albumin, baking powder, baking soda, lecithin, wheat starch and flour.

18. A frozen patty which can be cooked to provide an omelet, comprising: 10-30% egg white, 30-60% vegetables, 2-10% potato flakes, 0.1-10% garbanzo bean flour and 0.5-10 SKBU/g amylase, wherein said patty is capable of being cooked from frozen to provide an omelet having the organoleptic properties of an omelet prepared from fresh whole eggs.

19. A frozen patty as claimed in claim 18 wherein the patty is substantially lacking in egg yolk and oil.

20. A frozen patty as claimed in claim 18 wherein the patty comprises less than 0.01% cholesterol and less than 4% fat.