GB2086708A - Process for producing an egg product - Google Patents
Process for producing an egg product Download PDFInfo
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- GB2086708A GB2086708A GB8126959A GB8126959A GB2086708A GB 2086708 A GB2086708 A GB 2086708A GB 8126959 A GB8126959 A GB 8126959A GB 8126959 A GB8126959 A GB 8126959A GB 2086708 A GB2086708 A GB 2086708A
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- whites
- yolks
- egg
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- 238000000034 method Methods 0.000 title claims description 33
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 131
- 235000013601 eggs Nutrition 0.000 claims abstract description 47
- 235000014103 egg white Nutrition 0.000 claims abstract description 30
- 210000000969 egg white Anatomy 0.000 claims abstract description 30
- 238000010438 heat treatment Methods 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 15
- 238000007710 freezing Methods 0.000 claims abstract description 15
- 230000008014 freezing Effects 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 239000011230 binding agent Substances 0.000 claims abstract 3
- 238000010257 thawing Methods 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 abstract description 7
- 235000019698 starch Nutrition 0.000 abstract description 4
- 239000008107 starch Substances 0.000 abstract description 4
- 235000013312 flour Nutrition 0.000 abstract description 3
- 235000010443 alginic acid Nutrition 0.000 abstract description 2
- 229920000615 alginic acid Polymers 0.000 abstract description 2
- 235000010493 xanthan gum Nutrition 0.000 abstract description 2
- 229920001285 xanthan gum Polymers 0.000 abstract description 2
- 239000000230 xanthan gum Substances 0.000 abstract description 2
- 229940082509 xanthan gum Drugs 0.000 abstract description 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 229940072056 alginate Drugs 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 239000002245 particle Substances 0.000 description 13
- 238000010411 cooking Methods 0.000 description 11
- 102000002322 Egg Proteins Human genes 0.000 description 10
- 108010000912 Egg Proteins Proteins 0.000 description 10
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 9
- 239000007788 liquid Substances 0.000 description 8
- 239000000463 material Substances 0.000 description 7
- 240000008415 Lactuca sativa Species 0.000 description 6
- 235000013409 condiments Nutrition 0.000 description 6
- 235000012045 salad Nutrition 0.000 description 6
- 230000003068 static effect Effects 0.000 description 6
- 239000000654 additive Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 230000015271 coagulation Effects 0.000 description 4
- 238000005345 coagulation Methods 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 229920000881 Modified starch Polymers 0.000 description 3
- 229920002457 flexible plastic Polymers 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 206010041662 Splinter Diseases 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- -1 alginates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 230000020169 heat generation Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/04—Freezing; Subsequent thawing; Cooling
- A23B5/041—Freezing or cooling without shell
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A chopped egg product is prepared by: (a) separately heating egg yolks and egg whites at a temperature of from 165 DEG F to 210 DEG F (73.89 DEG C to 98.89 DEG C) to coagulate the yolks and whites; (b) freezing the coagulated yolks and whites; and (c) chopping the frozen yolks and whites at a temperature of from 22 DEG F to 30 DEG F (-5.56 DEG C to -1.11 DEG C) to provide a chopped egg mixture. This product may subsequently be refrozen and then thawed, as desired, for use. Optionally, the heating step is carried out in two stages, in the first of which the yolks and whites are separately dynamically preheated to a temperature not exceeding 183 DEG F (83.89 DEG C) for the egg yolks and to a temperature not exceeding 167 DEG F (75 DEG C) for egg whites, and in the second of which they are statically heated to a temperature within the aforementioned range of from 165 DEG F to 210 DEG F (73.89 DEG C to 98.89 DEG C). A water binding agent, e.g. starch, flour, alginate, carrageenan or xanthan gum, may be included to prevent syneresis, and a proteloytic enzyme may be added to the yolk portion.
Description
SPECIFICATION
Process for producing an egg product
The present invention relates to a process for producing an egg product, specifically a chopped, frozen egg product, and to the product thus obtained.
Eggs have long been known as a delectable and nutritious food; however, shell eggs (that is eggs still in their shells), particularly when used in mass catering, are difficult to transport, handle and cook. As a result, various types of egg product have been prepared for consumer use. For example, raw eggs have been prepared and frozen, so that they may subsequently be thawed and then be used in the same manner as fresh eggs. More recently, cooked egg products have been prepared and frozen, for sebsequent thawing and use. These cooked egg products are very desirable, because, after simply thawing, they are available for immediate use by the consumer.
Various processes are available for producing and shaping such products, for preventing syneresis from the egg white (and hence improving freeze-thaw stability) and for preventing discolouration at the interface between the yolk and white, as described, inter alia, in
U.S. Patent Specifications No.
3,510,315, No. 3,598,612, No.
3,598,613, No. 3,711,304 and No.
3,798,336. The various processes described in these U.S. Patent Specifications enable products to be prepared which can be conveniently thawed and siiced and which can easily be used by the consumer without the cooking and peeling required for shell eggs.
Because of their ease of preparation, these types of cooked, frozen egg products have been extensively used by restaurants. Recently, the salad bar, in which a customer can prepare his own salad from a selection of separate ingredients presented to him, has begun to appear in restaurants and other institutionos engaged in mass feeding, A popular ingredient used in these salad bars is chopped (or diced) eggs, which can be sprinkled on the salad by the customer. Obviously, the cooking and chopping of eggs requires considerable preparative work for what is a relatively minor, albeit important, ingredient of the salad. Moreover, the chopping usually smears the yoke over the egg white particles, resulting in a pasty mess which the consumer does not readily associate with chopped eggs.
Furthermore, when whole eggs are cooked, a green discolouration tends to appear on the surface of the yoke and this is, of course, visible in a chopped egg product, since the particles are exposed as a result of the chopping or dicing.
Although the cooked, frozen egg products described in the above-mentioned U.S. Patent
Specifications may avoid many of the discolouration problems associated with whole eggs, these products nonetheless also present a poor appearance if simply thawed and chopped, since the yolk readily smears onto the whites, resulting in a pasty mess, as mentioned above. There is, therefore, a need for a chopped, frozen egg product where smearing of yolk onto white is insignificant, which has a smooth texture, and which may readily be thawed and used by the consumer as an ingredient in or condiment for foods.
Thus, the present invention consists in a process for preparing a chopped egg product, which process comprises the steps: (a) separately heating egg yolks and egg whites at a temperature of from 165"F to 210"F (73.89"C to 98.89 C) to coagulate the yolks and whites; (b) freezing the coagulated yolks and whites; and (c) chopping the frozen yolks and whites at a temperature of from 22"F to 30"F (- 5.56"C to - 1.11 'C) to provide a chopped egg mixture.
By carrying out the process of the invention in the preferred manner described hereafter, it is possible to provide a chopped and frozen egg product in which smearing of the yolk on the chopped egg white particles is insignificant, and consequently the product has a smooth but firm texture without significant clumping of the particles of yolks and whites, and also to provide a product in which the yolk is a bright yellow with no perceptible discolouration.
Following chopping of the frozen yolks and whites at the critical temperature of from 22"F to 30'F (- 5.56'C to - 1.11 'C) (which chopping may take place separately for the yolks and whites or after mixing the frozen yolks and whites in the desired ratio), the mixture can then be re-frozen and soid in this condition to restaurants or other catering institutions for use as a food condiment.
A critical feature of the process of the invention, which provides the chopped egg product with such a desirable appearance and texture, is the temperature range at which the simultaneous or sequential chopping of the cooked yolk and white is carried out, i.e. from 22"F to 30"F(- 5.56"C to -1.11'C). Thus, if the temperature of the cooked egg during chopping is above this temperature range, extensive smearing of the yolk and white occurs, resulting in a product having an undesirable appearance. On the other hand, at temperatures below this range, the yolk and white tend to shatter or splinter, producing a considerable quantity of fines, which will also detract from the appearance of the mixture.
Further, the separate cooking of the yolks and whites required in step (a) of the process of the invention, together with chopping at the critical temperature, results in a frozen diced or chopped egg product having a desirable colour, texture and appearance, which can then be thawed and used by the consumer.
The preferred starting materials for the process of the present invention are pasteurized liquid egg yolks and whites; these may be free from additives or may contain conventional additives, including various flavourings, spices or seasonings. We do prefer, however, that the egg whites should contain a waterbinding material, since the product will be frozen and the inclusion of a water-binding material prevents syneresis during the subsequent freezing and thawing of the product.
Suitable water-binding materials which may be used in the process of the invention include polysaccharides and other carbohydrates, which may be in the form of colloids, particularly starches, cereals or flours capable of absorbing and binding water. Examples of suitable materials include starches and flours produced from corn, tapioca, rice and potatoes and polysaccharides (such as alginates, carrageenens, xanthan gum and similar colloids). We particularly prefer to use food starches having a good freeze-thaw stability or possessing the ability to retain water in the egg white portion after the product has been frozen and subsequently thawed.The waterbinding materials, if used, should be present in the egg white portion in an amount sufficient to inhibit or prevent syneresis upon freezing and thawing, such amounts typically being from 0.5 to 10% by weight of the egg whites. A more preferred level is from 2 to 4% by weight of the egg whites. These waterbinding materials may be omitted, if desired, but the resulting product may be less desirable, since it will be subject to syneresis upon thawing.
It is also desirable, although not critical, to include a proteolytic enzyme or similar additive in the egg yolk portion, as described in
U.S. Patent Specification No. 3,510,315, although such an additive may be entirely omitted.
In the-simplest embodiment of the present invention, the yolks and whites, with or without additives as discussed above, are placed in separate containers and heated. Although the exact type of apparatus used for this heating is not critical, we prefer to place the yolks and whites separately into flexible containers or bags which can be immersed in cooking baths. This permits easy transfer of the yokes and whites through the heating and freezing steps, followed by easy removal of the frozen yolks and whites from the containers or bags prior to chopping.Heating of the yolks and whites is preferably carried out in a hot water or steam bath at a temperature of from 165"F to 210"F (73.89"C to 98.89"C), preferably from 1 70 F to 1 85 F (76.67"C to 85"C), for a period sufficient to coagulate or effectively to cook the egg yolks and egg whites to a substantially firm texture. Depending upon the size of the container, the time required will typically be from 30 to 60 minutes.
The cooked yolks and whites are then removed from the cooking bath and cooled to facilitate rapid freezing, either by spraying them with cool water or by dipping the containers into a bath containing cool water. The cooked yolks and whites are then frozen as quickly as possible to a product temperature of from 22"F to 30"F (- 5.56"C to - 1 11 'C) or, if desired, to a temperature below this.
A preferred cooking method for step (a) of the process of the invention, which enables the overall cooking time to be reduced and more efficient use made of energy, comprises dynamically heating the yolks and whites separately to a temperature not exceeding 183"F (83.89 C) for the egg yolks and to a temperature not exceeding 167"F (75"C) for the whites, followed by statically heating the yolks and whites at a temperature within the aforementioned range of from 1 65'F to 210"F (73.89"C to 98.89"C) to coagulate the yolks and whites.
In this embodiment of the invention, it is important that the dynamic (or continuous) preheating step should be carried out below the specified temperature of 183"F (83.89"C) for the yolks or 167"F (75"C) for the whites, since it has been determined that, if these temperatures are exceeded during dynamic preheating, the subsequent static heating will not coagulate the yolk and white to a firm temperature, but instead these will remain soft. The combination of dynamic and static heating improves the efficiency of the process by reducing overall heating time.
The dynamic heating employed in this embodiment of the present invention is a heating step in which the materials heated are in motion and thus the heating may be carried out as a continuous process, such as is normally employed for the heating of fluids; any apparatus commonly used for such a purpose may be used for the dynamic preheating step in this- embodiment of the invention. The most convenient type of apparatus comprises a heat exchanger using steam as the primary heating source; it is possible to use heat exchangers
indirectly heated by the stem or those heated by direct injection of the steam into the yolk or white. Typical steam pressures are from 0 to 25 psig (0 to 1.76 kg/cm2 gauge), more
preferably from 10 to 20 psig (0.70 to 1.41
kg/cm2 gauge). The most critical factor when
using the dynamic preheating step for the yolks and whites is the adverse effect of shear forces on the texture of the cooked and whites. To minimize this problem, it is essential to avoid dynamic preheating at product temperatures exceeding 183"F (83.89"C) for the yolks and 167"F (75"C) for the whites.
The preferred temperature range for dynamic preheating of the yolks is from 149 F to 183"F (from 65"C to 83.89"C), whilst the preferred temperature for dynamic preheating of the whites is from 144'to 167"F (62.22"C to 75"C). This degree of heat treatment provides sufficient heat to enable complete coagulation of the yolks and whites to a substantially firm texture to be achieved during the static heating step. Dynamic heating also increases the overall efficiency of the process by reducing the batch-type heating process in which yolks and whites are coagulated in individial containers, thus resulting in time and energy savings.Although it is not completely understood why exceeding the above-mentioned temperature limits during dynamic preheating prevents coagulation of the yolks and whites during the subsequent static heating, nonetheless, it has been established that the heated yolks and whites will not set up or coagulate to give the desired firm texture even with prolonged static heating if the temperature limits have been exceeded during dynamic heating.
The preheated yolks and whites are then placed in separate containers and statically heated to complete their coagulation. There is no particular limitation upon the nature of the apparatus used for this static heating, but we prefer to place the yolks and whites separately into flexible containers or bags which can be immersed in cooking baths. The yolks and whites are then preferably heated in these containers or bags in a hot water or steam bath at a temperature of from 165"F to 210"F (73.89"C to 98.89"C), preferably from 170"F to 185"F (76.67"C to 85"C), for a period sufficient to coagulate or effectively to cook the egg yolks and egg whites to a substantially firm texture.The time required to achieve this coagulation will depend upon the size of the container and the extent of cooking achieved during the dynamic preheating stage, but the time will generally be from 10 to 20 minutes.
As with the first-mentioned embodiment of the process of the invention, the cooked yolks and whites are then removed from the cooking bath and cooled to facilitate rapid freezing, either by spraying them with cool water or by dipping the containers into a bath containing cool water. The cooked yolks and whites are then frozen as quickly as possible to a product temperature of from 22"F to 30"F (- 5.56"C to - 1.11 C) or, if desired, to a temperature below this.
If, as is preferred, the yolks and whites are packed in flexible containers, these are briefly warmed to permit easy removal of the frozen yolks and whites from the containers as an integral mass for chopping. This brief warming of the containers to permit removal of their contents does not appreciably alter the temperature of the frozen yolks and whites from the desired range of 22"F to 30"F (- 5.56"C to - 1.11 'C). If, however, the yolks and/or whites have been frozen to a temperature below 22"F (- 5.56"C), then the temperature should be allowed to rise for a sufficient time to allow the whole of the yolk and/or white to reach a temperature within the desired range.
The separately cooked, frozen yolks and whites at a temperature within the range of from 22"F to 30"F (- 5.56"C to - 1.11 'C), preferably at a temperature of from 24"F to 28"F (- 4.44"C to - 2.22"C), are then chopped by simultaneous or sequential feeding of the frozen yolks and whites to a mechanical chopping or cutting device, to subdivide the yolks and whites quickly into smali particles. The yolks and whites may be chopped completely separately and then the chopped yolks and whites mixed later; however, it is most convenient to chop the frozen yolks and whites in or into the same apparatus, in which case they are fed into the chopping or cutting apparatus in a predetermined ratio.It is not critical to the practice of the present invention at what weight ratio the yolks and whites are combined during or after chopping and any weight ratio of yolks and whites may be used. However, a preferred weight ratio for the chopped egg product is from 30 to 40 parts by weight of yolk to from 70 to 60 parts by weight of white (the total of yolk plus white being 100 parts by weight). An especially preferred ratio is about 30 parts by weight of yolk to 70 parts by weight of white, since this weight ratio approximates to the ratio of yolk to white normally found in whole eggs.
Chopping may be carried out in any type of food cutter or similar device, provided only that the temperature of the product during chopping does not rise above 30"F (-1.11 C) or sink below 22"F(- 5.55"C); in particular, heat generation during chopping should not be excessive, since it may otherwise be difficult to maintain the product temperature below the upper limit of 30"F (1.1 1.11'C).
The chopped, cooked egg product is then rapidly refrozen as a mixture, even though only partial thawing on the surfaces of the wolks and whites has taken place during chopping. The chopped product is best frozen while in particulate form before being placed in a container. A preferred method of quick freezing the chopped yolk and white mixture uses an individual quick-frozen system of any type commonly used for the quick freezing of particulate yolks and whites.
The resulting product, because the yolks and whites were cooked separately, has no discolouration resulting from contact between the two and has a uniform, bright yellow colour with separate and identifiable pieces of egg white. The particles of chopped white and yolk can be relatively uniform without significant pasting or smearing of the yolk over the surfaces of the egg white particles. This chopped or diced product is highly suitable for use as a condiment for foodstuffs, such as salads, and represents a significant improvement over similar condiments prepared from cooked shell eggs.
The invention is further illustrated by the following Examples, in which Example 4 is included for purposes of comparison only.
EXAMPLE I
To 56 Ibs (25.4 kg) of pasteurized liquid egg whites were added 8% by weight of
Consista (Trade Mark) modified food starch, manufactured by A. E. Staley, Illinois, U.S.A., and the ingredients were mixed. The resulting mixture was charged into bags formed from sausage-type casings in an amount of about 2
Ibs (0.91 kg) per bag. The bags were sealed and attached to a continuous conveying system for cooking and freezing. Manwhile, 24
Ibs (10.89 kg) of liquid egg yolks were placed in 2 lb (0.91 kg) batches in similar bags, which were then sealed and attached to the conveying system.
The separated yolks and whites were cooked at a product temperature of 175-180"F (79.44-82.22'C) in a water bath for about 45 minutes until the yolks and whites had coagulated to a firm texture. The bags containing the coagulated yolks and whites were then conveyed through a water spray of cool water at 70-75"F (21.11-23.89"C) and cooled.
The coagulated yolks and whites were than placed in a freezer and frozen to a product temperature of 22-30"F (- 5.56 to - 1.11'C).
The yolks and whites were then removed from the flexible bags by briefly thawing their surfaces. 30 parts by weight of the frozen yolks and 70 parts by weight of the frozen whites wre placed in a batch-type cutting device consisting of a rotating bowl and a set of vertically rotating, high speed cutting blades. The yolks and whites were then chopped for a period of 3 minutes.
The chopped egg product was then refrozen before packaging by being passed through an individually quick frozen system to quick freeze the particles.
The egg product after chopping and freezing showed no significant smearing of the yolks on the particles of egg whites and consisted of relatively uniform and distinct pieces of yolks and whites. The chopped product was most suitable as a condiment for foodstuffs.
EXAMPLE 2 1 2 Ibs (5.44 kg) of liquid egg whites were placed in 1 lb (0.45 kg) portions in flexible plastics bags, which were then sealed. The bags containing the liquid egg whites were then placed into a water bath at a temperature of 185"F (85"C) for 20 minutes in order to coagulate the egg whites. Separately, 12 Ibs (5.44 kg) of liquid egg yolks were placed in 1 lb (0.45 kg) portions in separate flexible plastics bags, which were sealed. These bags were also placed in a water bath at a product temperature of 185"F (85"C) for 20 minutes in order to coagulate the yolks. The coagulated yokes and whites were then placed in a freezer and frozen to a product temperature of 0'F (- 1 7.78'C).
To illustrate the importance of the temperature of the frozen product when chopping the yolks and whites, 1 2 Ibs (5.44 kg) of cooked, frozen whites and 1 2 Ibs (5.44 kg) of cooked, frozen yolks were tempered in cold water until they reached a product temperature of 35"F (1.67"C). The yolks and whites were removed from their containers and placed in a cutter of the type described in Example 1, where they were chopped for 1 minute. The thawed whites and yolks both lost their identity during chopping and the yolks significantly smeared on the particles of egg white. The smeared product was also difficult to refreeze, since significant clumping of the chopped egg product took place.
A 1 lb (0.45 kg) portion of cooked, frozen whites and a 1 lb (0.45 kg) portion of cooked, frozen yolks (both prepared as described above), each at a temperature of 0'F (- 17.78"C) were removed to a freezer at 20"F (- 6.67"C), where the product temperature was allowed to equilibrate to 20"F (- 6.67"C). The yolks and whites at 20"F (- 6.67"C) were then placed in a water bath and adjusted to a product temperature of 26'F (- 3.33'C). The yolks and whites were removed from their respective containers and placed in a cutter of the type described in
Example 1, where they were chopped for 1 minute.The yolks and whites chopped into distinct separate pieces, without significant smearing of the yolk on the particles of egg white. The chopped egg product could also be easily frozen without undesirable clumping of the product.
A separate 1 lb (0.45 kg) portion of cooked, frozen egg whites and a 1 lb (0.45 kg) portion of cooked, frozen yolks (prepared as described above) at a temperature of 0'F (- 17.78"6) were placed in a freezer at a temperature of 20"F (- 6.67"C), where the product temperature was allowed to equilibrate to 20"F (- 6.67"C). The yolks and whites were removed from their respective casings by brief warming and then chopped in a cutter of the type described in Example 1 for 1 minute. The yolks and whites splintered during the chopping, creating long irregular fragments of the product, with a significant amount of fines.
EXAMPLE 3
To 30 Ibs (13.61 kg) of pasteurized liquid egg whites were added 7.4% by weight of
Consista brand modified food starch. This mixture and 30 Ibs (13.61 kg) of pasteurized egg yolks were separately preheated by passing them through a heat exchanger comprising a 1 5 ft (457 cm) long, 0.209 inch (0.53 cm) internal diameter coil, which was indirectly heated by steam at a pressure of 10-20 psig (0.70-1.41 kg/cm2 gauge) in a chamber surrounding the heat exchanger coil.
The flow rate of yolks and whites through the coil was 2 Ibs/minute (0.91 kg/minute). The yolks were preheated to a product temperature of 180"F (82.22"C) and the whites were preheated to a product temperature of 160"F (71.11 C). After preheating, 2 lb (0.91 kg) quantities of the egg white-starch mixture and 2 lb (0.91 kg) quantities of the yolks were separately metered into flexible, plastics bags.
The bags were sealed and placed in a hot water bath held at a temperature of 194"F (90"C) for 10-20 minutes. It was observed that the whites and yolks in this manner coagulated satisfactorily and had the characteristically firm texture of cooked egg yolks and whites. The bags containing the coagulated yolks and whites were conveyed through a water spray of cool water at 70-75"F (21.11-23.89"C) and cooled.
The coagulated yolks and whites were then placed in a blast freezer and frozen to a product temperature of 22-30"F (- 5.56"C to -1.11'C).
The yolks and whites were removed from the flexible bags by briefly thawing their surfaces, and 70 parts by weight of the whites and 30 parts by weight of the yolks were placed together in a cutter of the type described in Example 1, where they were chopped for a period of 3 minutes.
The chopped egg product was then refrozen by passing through an individually quick frozen system to quick freeze the particles, after which they were packed.
The egg product, after chopping and freezing, showed no significant smearing of the yolks on the particles of egg whites and consisted of relatively uniform and distinct pieces of yolks and whites. The product was very suitable for use as a condiment for foodstuffs.
EXAMPLE 4
To 30 Ibs (13.61 kg) of pasteurized liquid egg whites were added 7.4% by weight of
Consista brand modified food starch. The egg white-starch mixture and 30 Ibs (13.61 kg) of pasteurized egg yolks were separately preheated by passing them through a heat exchanger comprising a 1 5 ft (475 cm) long, 0.209 inch (0.53 cm) internal diameter coil, which was indirectly heated by steam at a pressure of 10-20 psig (0.70-1.41 kg/cm2 gauge) in a chamber surrounding the heatexchanger coil. The flow rate of the yolks and whites through the coil was 2 Ibs/minute (0.91 kg/minute). The yolks were preheated to a product temperature of 194"F (90"C) and the whites were preheated to a product temperature of 176'F (80"C). After preheating, 2 lb (0.91 kg) portions of the egg white-starch mixture and 2 lb (0.91 kg) portions of the yolks were metered into flexible plastics bags.
The bags were sealed and placed in a hot water bath held at a temperature of 194"F (90"C) for 10-20 minutes. The yolks and whites would not set up to form firm coagulated yolks and whites and were judged unsuitable for further freezing and processing to form a frozen, diced egg product.
Claims (16)
1. A process for preparing a chopped egg product, which process comprises the steps: (a) separately heating egg yolks and egg whites at a temperature of from 165"F to 210"F (73.89"C to 98.89"C) to coagulate the yolks and whites; (b) freezing the coagulated yolks and whites; and (c) chopping the frozen yolks and whites at a temperature of from 22"F to 30"F (- 5.56"C to - 1.11 'C) to provide a chopped egg mix- ture.
2. A process according to Claim 1, in which said yolks and whites are heated in step (a) to a temperature of from 170"F to 185"F (76.67"C to 85"C).
3. A process according to Claim 1, in which said yolks and whites are separately dynamically preheated to a temperature not exceeding 183"F (83.89"C) for the egg yolks and to a temperature not exceeding 167"F (75"C) for the whites and are then statically heated in said step (a) to a temperature within said range of from 165'to 210"F (73.89"C to 98.89"C) to coagulate the yolks and whites.
4. A process according to Claim 3, in which said yolks and whites are statically heated at a temperature of from 170"F to 185'F (76.67"C to 85"C).
5. A process according to Claim 3 or
Claim 4, in which said yolks are dynamically preheated to a temperature of from 149"F to 183"F (65"C to 83.89"C).
6. A process according to any one of
Claims 3 to 5, in which said whites are dynamically preheated to a temperature of from 144'to 167"F(62.22"C to 75"C).
7. A process according to any one of the preceding Claims, in which said egg whites include a water-binding agent to prevent or to reduce syneresis during freezing and thawing of said product.
8. A process according to Claim 7, in which the amount of water-binding agent is from 0.5 to 10% by weight of the egg whites.
9. A process according to Claim 8, in which said amount is from 2 to 4% by weight of the egg whites.
10. A process according to any one of the preceding Claims, in which chopping in step (c) is effected at a temperature of from 24"F to 28"F (- 4.44"C to - 2.22"C).
11. A process according to any one of the preceding Claims, in which from 30 to 40 parts by weight of yolk are combined with from 70 to 60 parts by weight of white (the total of yolk plus white being 100 parts by weight).
12. A process according to any one of
Claims 1 to 10, in which about 30 parts by weight of yolks are combined with about 70 parts by weight of whites.
1 3. A process according to any one of the preceding Claims, in which said chopped egg mixture is subsequently refrnzen
14. A process according to Claim 1, substantially as hereinbefore described with reference to either of foregoing Examples 1 and 2.
1 5. A process according to Claim 1, substantially as hereinbefore described with reference to foregoing Example 3.
16. A chopped egg product when prepared by a process according to any one of the preceding Claims.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US18458480A | 1980-09-05 | 1980-09-05 | |
| US18458580A | 1980-09-05 | 1980-09-05 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB2086708A true GB2086708A (en) | 1982-05-19 |
Family
ID=26880283
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB8126959A Withdrawn GB2086708A (en) | 1980-09-05 | 1981-09-07 | Process for producing an egg product |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2086708A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2356123A (en) * | 1999-11-12 | 2001-05-16 | Daylay Foods Ltd | Seperately cooking egg white and egg yolk |
| US6660321B2 (en) | 2001-06-27 | 2003-12-09 | Cargill, Incorporated | Frozen concentrated liquid whole egg and method of making same |
| US20120263841A1 (en) * | 2001-12-21 | 2012-10-18 | Michael Foods Of Delaware, Inc. | Formulation and process to prepare a premium formulated fried egg |
-
1981
- 1981-09-07 GB GB8126959A patent/GB2086708A/en not_active Withdrawn
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2356123A (en) * | 1999-11-12 | 2001-05-16 | Daylay Foods Ltd | Seperately cooking egg white and egg yolk |
| US6660321B2 (en) | 2001-06-27 | 2003-12-09 | Cargill, Incorporated | Frozen concentrated liquid whole egg and method of making same |
| US20120263841A1 (en) * | 2001-12-21 | 2012-10-18 | Michael Foods Of Delaware, Inc. | Formulation and process to prepare a premium formulated fried egg |
| US8834952B2 (en) * | 2001-12-21 | 2014-09-16 | Michael Foods, Inc. | Formulated egg product suitable for processing |
| US20150072063A1 (en) * | 2001-12-21 | 2015-03-12 | Michael Foods, Inc. | Premium formulated egg product |
| US9750274B2 (en) * | 2001-12-21 | 2017-09-05 | Michael Foods, Inc. | Premium formulated egg product |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |