WO2011017742A1

WO2011017742A1 - Method of processing a food product

Info

Publication number: WO2011017742A1
Application number: PCT/AU2010/001009
Authority: WO
Inventors: Alistair Mcdonald
Original assignee: Alistair Mcdonald
Priority date: 2009-08-10
Filing date: 2010-08-10
Publication date: 2011-02-17

Abstract

A method for processing a food product, the method comprising the steps of heating egg until the yolk and the white of the egg are at least partially set to form a cooked egg product; blending raw egg and one or more dairy or dairy analogue products to form an emulsion; and, combining the cooked egg product with the emulsion to form a food product. A method of making a food, comprising depositing a first portion of a partially-cooked egg-containing food product in a pastry shell, depositing additional elements therein, depositing a second portion of a partially-cooked egg-containing food product and cooking.

Description

Method of Processing a Food Product

Technical Field

The present invention relates to a process for preparation of a food product. The food product can be utilized in the formulation of a quiche product and is described herein in relation to a quiche. However it is to be understood that other foods may be produced using the process of the invention.

Background The present invention is directed to a process for

preparation of a food product for commercial formulation. The food product is best used for formulation into a quiche product or a similar egg-based product in a pastry- shell . It is anticipated that the food product will be refrigerated and/or frozen for future baking and

formulation into a quiche filling with a reduced cooking time when compared with other quiches. The formulated quiche has a texture, flavour and other sensory- perceptions similar to a quiche made by other methods.

In the past, quiches have been made by a process of mixing raw egg with various ingredients to form a mixture which is poured into a pastry and cooked. Cooking times vary according to the ingredients, the oven and the size of the quiche, however cooking times in excess of 30 minutes are expected.

Procedures have generally not been implemented to decrease the cooking time and make the quiche available for

commercial concerns such as fast food producers. It is desirable to provide a method for processing various ingredients into a food product which can be formulated into a quiche or similar product of natural appearance and flavour without extensive cooking times or with decreased cooking time.

Summary of the Invention

Disclosed is a method for processing a food product, the method comprising the steps of heating egg until the yolk and the white of the egg are at least partially set to form a cooked egg product; blending raw egg and one or more dairy or dairy analogue products to form an emulsion; and, combining the cooked egg product with the emulsion to form a food product .

The method has the benefit of providing a food product that can be cooled, stored and transported for production into a quiche or similar egg-based food with a cooking time less than that of a quiche made by traditional methods. This allows for ease of commercial quiche

production for sale.

In one form the step of combining the cooked egg product with the emulsion comprises blending the products together to form a paste .

In one form the method further comprises the step of adding additional raw egg or additional dairy product to refine the texture of the paste. In one form the dairy product comprises at least one of cream and cheese. In one form the food product is adapted for depositing into a pastry shell and cooking to form a quiche.

In one form the resultant food product comprises between 6 and 7 parts cooked egg product, between 2 and 4 parts raw eggs, between 2 and 4 parts cream and between 1 and 3 parts cheese by volume.

In a second aspect disclosed is a method of making a food, comprising depositing a first portion of a partially- cooked egg-containing food product in a pastry shell, depositing additional elements therein, depositing a second portion of a partially-cooked egg-containing food product and cooking.

In one form the partially-cooked egg-containing food product is prepared by one of the methods described above.

In one form the first portion of the food product has a greater viscosity than the second portion of the food product .

In one form the food product is cooled prior to the step of depositing the food product in the pastry shell.

In one form the additional elements comprise products providing flavour or texture. In one form the products comprise one of more products selected from meats,

vegetables or fruits.

In a third aspect disclosed is a food made by any of the methods described above . Brief Description of the Drawings

A preferred embodiment will now be described, by way of example only, with reference to the accompanying drawing in which Fig 1 is a flow chart showing the method of one embodiment of the present invention.

Detailed Description of Preferred Embodiments Referring to Figure 1, a preferred embodiment of a method 101 for processing a food product is shown. The process comprises a set egg formation step 102 which comprises acquiring fresh eggs, deshelling them by hand or by mechanized means and cooking them until both the white and the yolk of the egg are at least partially set. The set egg formation step 102 is performed in a cooker using any of microwave, convection or external heat sources or by any other method that results in heating and cooking the egg until it is at least partially set. This step results in a set egg product 103.

The method further comprises an initial emulsification step 106. This emulsification step comprises combining raw egg 108, cream or cream analogue 109 and cheese or cheese analogue 110 and blending 111 the ingredients to form a homogenous liquid. This step may be performed

simultaneously to the cooking step or may be performed before or after the cooking step. In general the eggs, cream and cheese do not need to be added in any particular order. The eggs, cream and cheese are mixed in proportions of approximately 3 parts raw egg to between 1 and 3 parts cheese and between 2 and 3 parts cream although other proportions are possible to make a homogenous mixture, particularly if additional setting agent is to be used. The raw egg, cream and cheese are blended together 111 to form an emulsified homogenous egg. and dairy mixture 119. The method further comprises a colloid formation step 115 which step comprises combining the emulsified egg and dairy mixture 119 resultant from the initial

emulsification step 106 with the set egg product 103 resultant from the set egg formation step 102. The colloid formation step 115 can be performed by mechanical means or by hand. The emulsified egg and dairy mixture 119 and the set egg product 103 are blended 112 together to form a substantially homogenous paste or food product precursor 122.

In a further adjustment step 118 the viscosity of the homogenous paste 122 can be adjusted to a desired level by addition of further raw egg, cooked egg or further cream or cream analogue or a mixture of raw egg, cooked egg and/or cream and blending the paste further to ensure that the homogenous paste 122 is of the required viscosity. The preparation of the homogenous paste 122 is performed at room temperature . The overall proportions of egg and dairy or dairy analogue are dependent upon factors such as the desired output flavour, the desired texture, and the melting point of the cheese. In one embodiment the ratio in the food product is between 6 and 7 parts cooked eggs to between 2 and 4 parts raw eggs to between 2 and 4 parts cream to between 1 and 3 parts cheese by volume. In one form the ratio of foods in the food product is 6.6 parts cooked egg to 3.3 parts raw egg to 3 parts cream to 2 parts cheese. In one embodiment - G - the ratios are in the order of 22 to 25% raw eggs, 42 to 47% cooked egg product, 10 to 12% cheese and 18 to 22% cream. The ratios are variable and can be varied during the process for given circumstances. A lower melting point cheese would be more viscous and may mean a smaller proportion of cheese could be utilized. A lower dairy- content with less cream and less cheese provides a drier and more egg flavoured quiche . Flavour is affected by factors such as the variety of cheese as well as the proportions of the mixture.

The resultant food product can be stored cold,

refrigerated or frozen until the food product is required for use in a quiche or similar.

When required, the food product is thawed if necessary and is deposited into a pastry shell using any depositing mechanism such as pouring or dosing. Additional flavouring food stuffs can then be added. In one method, a first portion of food product of a specified viscosity is deposited in the pastry shell. Additional food stuffs such as, for example, meats, vegetables, fruits and the like, are then deposited into the shell on top of the food product. A second portion of food product having a lower viscosity than the first portion is then added. The second portion of food product can then fill the spaces between the additional food stuffs. The resultant filled pastry is then heated in a microwave or convection oven. The preparation of the food product by combining set egg product with an egg and dairy mixture reduces the cooking time of the quiche substantially. For example, a standard quiche procedure ordinarily requires 35 - 40 minutes cooking time while the present method requires only 15 - 20 minutes cooking time for the food product in the pastry shell. This allows flexibility in the production of quiches and allows for commercial sale of quiches in a fast-food sense or in a manner similar to the sale of pizza.

The food product can be stored in a frozen or cooled state and then transported to an outlet for formulation of the quiche and sale.

In the description the terms egg and dairy may include egg analogues such as soy, agar or other egg substitutes, and dairy analogues such as soy, vegetable or rice based dairy analogues .

In the claims which follow and in the preceding

description of the invention, except where the context requires otherwise due to express language or necessary implication, the word "comprise" or variations such as "comprises" or "comprising" is used in an inclusive sense, i.e. to specify the presence of the stated features but not to preclude the presence or addition of further features in various embodiments of the invention. Variations and modifications may be made to the parts previously described without departing from the spirit or ambit of the invention.

Claims

1. A method for processing a food product, the method comprising the steps of:

heating egg until the yolk and the white of the egg are at least partially set to form a cooked egg product;

blending raw egg and one or more dairy or dairy analogue products to form an emulsion; and,

combining the cooked egg product with the emulsion to form a food product .

2. A method for processing a food product as defined in claim 1, wherein the step of combining the cooked egg product with the emulsion comprises blending the products together to form a paste.

3. A method for processing a food product as defined in any one of the preceding claims, further comprising the step of adding additional raw egg or additional dairy product or dairy analogue to refine the texture of the paste.

4. A method for processing a food product as defined in any one of the preceding claims, wherein the dairy product comprises at least one of cream or cheese or analogues thereof .

5. A method for processing a food product as defined in any one of the preceding claims, wherein the food product is adapted for depositing into a pastry shell and cooking to form a quiche .

6. A method for processing a food product as defined in any one of the preceding claims, wherein the resultant food product comprises between 6 and 7 parts cooked egg product, between 2 and 4 parts raw egg, between 2 and 4 parts cream or cream analogue and between 1 and 3 parts cheese or cheese analogue by volume .

7. A method of making a food, comprising depositing a first portion of a partially-cooked egg-containing food product in a pastry shell, depositing additional elements therein, depositing a second portion of a partially-cooked egg- containing food product and cooking.

8. The method of claim 7, wherein the first portion of the partially-cooked egg-containing food product has a greater viscosity than the second portion of the partially-cooked egg-containing food product.

9. The method of claim 7 or 8, wherein the partialIy-cooked egg-containing food product is cooled prior to the step of depositing the partially-cooked egg-containing food product in the pastry shell.

10. The method of any one of claims 1 - S₁ wherein the additional elements comprise products providing flavour or texture .

11. The method of claim 10, wherein the products comprise one of more of meats, vegetables or fruits.

12. The method of any one of claims 7 - 10, wherein the partially-cooked egg-containing food product is made by any^¬ one of the methods of claims 1 - 6.

13. A food made by the method of any one of claims 7 - 12.