Liquid egg compositions containing storage-stable solids
DCFirst Claim
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1. A method for preparing and storing in a stable condition a liquid egg composition containing a multiplicity of discrete solid cheese pieces, which composition provides after storage for a least one week, a liquid egg base containing discrete solid pieces of cheese comprising:
- a. preparing a cookable, storage-stable liquid egg composition comprising about 20% to 100% by weight egg white, 0 to about 1% by weight gum, 0 to about 10% by weight nonfat dry milk solids, 0 to about 15% by weight oil, and 0 to about 5% by weight colorant;
b. adding a multiplicity of discrete solid cheese pieces to said liquid egg composition, said cheese pieces having a moisture index of about 3 or less and a melt index of about 1 or less and said cheese pieces comprising about 30-45% by weight water, about 15-25% by weight fat, about 15-25% by weight protein and about 0-5% by weight salt;
c. cooling said composition prepared in accordance with steps (a) and (b) to refrigerator temperatures and maintaining said composition at said temperature for at least about 7 days, and;
d. removing said egg and cheese composition from said refrigerator temperatures, to provide a liquid egg base containing discrete solid pieces of said cheese, wherein said liquid egg base is cookable to a food product comprised of cooked egg having discrete softened or melted cheese disposed therein.
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Abstract
The present invention involves a liquid egg product combined with discrete moisture and melt stable cheese solid particles that may be cooked after extended storage to produce an egg dish having organoleptic properties that resemble such a dish prepared with fresh whole eggs and cheese. Preferably, the liquid egg product is low in cholesterol, saturated fats, and calories.
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21 Claims
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1. A method for preparing and storing in a stable condition a liquid egg composition containing a multiplicity of discrete solid cheese pieces, which composition provides after storage for a least one week, a liquid egg base containing discrete solid pieces of cheese comprising:
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a. preparing a cookable, storage-stable liquid egg composition comprising about 20% to 100% by weight egg white, 0 to about 1% by weight gum, 0 to about 10% by weight nonfat dry milk solids, 0 to about 15% by weight oil, and 0 to about 5% by weight colorant; b. adding a multiplicity of discrete solid cheese pieces to said liquid egg composition, said cheese pieces having a moisture index of about 3 or less and a melt index of about 1 or less and said cheese pieces comprising about 30-45% by weight water, about 15-25% by weight fat, about 15-25% by weight protein and about 0-5% by weight salt; c. cooling said composition prepared in accordance with steps (a) and (b) to refrigerator temperatures and maintaining said composition at said temperature for at least about 7 days, and; d. removing said egg and cheese composition from said refrigerator temperatures, to provide a liquid egg base containing discrete solid pieces of said cheese, wherein said liquid egg base is cookable to a food product comprised of cooked egg having discrete softened or melted cheese disposed therein. - View Dependent Claims (11, 12, 17, 18, 19, 20, 21)
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2. A method for preparing and storing in a stable condition a liquid egg base and cheese containing composition, which composition provides after storage at freezer temperatures for at least three months a liquid egg composition containing discrete cheese pieces having structural integrity in the liquid egg base comprising:
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a. preparing a cookable, storage-stable composition by mixing together discrete solid cheese pieces with a liquid egg base wherein said liquid egg base is comprised of about 20% to 100% by weight egg white, wherein said cheese pieces have a moisture index of about 3 or less and a melt index of about 1 or less, and wherein said cheese pieces comprise about 30-45% by weight water, about 15-25% by weight fat, about 15-25% by weight protein and about 0-5% by weight salt, b. maintaining said product of step (a) in a frozen condition at freezer temperatures for at least about three months, and then thawing said composition to provide said liquid egg base containing said discrete pieces of cheese. - View Dependent Claims (3, 4, 5, 6, 7, 8, 9, 10, 13, 14, 15, 16)
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Specification