US2006141099A1PendingUtilityA1

Scrambled egg snack food

Individually held — no corporate assignee on recordPriority: Jul 18, 2002Filed: Jul 16, 2003Published: Jun 29, 2006

Est. expiryJul 18, 2022(expired)· nominal 20-yr term from priority

Inventors:Margaret F. Hudson Phillip Wing

A23L 15/30A23P 20/12A23L 15/20A23L 15/00A23L 15/10

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References

Claims

Abstract

A snack food product comprises a shaped core of a coherent mass of scrambled eggs enrobed in a breaded batter coating.

Claims

exact text as granted — not AI-modified

1 . A snack food product comprising a shaped core of a coherent mass of scrambled eggs enrobed in an outer batter coating.

2 . The product of claim 1 wherein said batter coating also is breaded.

3 . The product of claim 1 having an elongate shape.

4 . The product of claim 1 wherein said core comprises about 70 to about 80 wt % of the product.

5 . The product of claim 1 wherein said shaped core includes liquid albumen and gelatin to provide structural integrity to the core.

6 . The product of claim 5 wherein said liquid albumen is used in an amount of about 6 to about 7 wt % of the core and said gelatin is used in an amount of about 0.5 to about 1 wt % of the core.

7 . The product of claim 5 wherein said shaped core includes seasonings.

8 . The product of claim 7 wherein said seasonings are salt and pepper, present in amounts of about 1 to about 2 wt % and about 0.01 to about 0.05 wt %, respectively, of the core.

9 . The product of claim 8 wherein said shaped core includes scrambled egg production assistance ingredients.

10 . The product of claim 9 wherein said production assistance ingredients comprise edible oil, water, citric acid, xanthan gum, skim milk powder and modified starch.

11 . The product of claim 10 wherein said production assistance ingredients are present in weight percent amounts of the core:

Edible oil
about 0.05 to about 1 wt %

Water
about 5 to about 15 wt %

Citric acid
about 0.01 to about 0.1 wt %

Xanthan gum
about 0.2 to about 0.3 wt %

Skim milk powder
about 2.5 to about 3 wt %

Modified starch
about 1 to about 2 wt %

12 . The product of claim 10 wherein the core contains particulates selected from the group consisting of cheese, bacon, onion, ham and vegetables.

13 . The product of claim 12 wherein the particulates are cheese particulates present in an amount of about 4 to about 6 wt % of the core.

14 . The product of claim 12 wherein the particulates are bacon pieces present in an amount of about 1 to about 2 wt % of the core.

15 . The product of claim 2 wherein said coating comprises a predust on said egg core, a batter on said predust and breading on said batter.

16 . The product of claim 15 wherein the predust is used in an amount of about 1 to about 3 wt % of the product, batter and water in an amount of about 6 to about 10 wt % of the product, and breading in an amount of about 6 to about 8 wt %.

17 . The product of claim 1 which is par-fried.

18 . The product of claim 1 wherein the egg core is formed from eggs containing added omega-3 fatty acids.

19 . The product of claim 18 wherein the omega-3 fatty acids are present in an amount of about 100 to about 1500 mg of added omega-3 fatty acid per 100 g of eggs.

20 . A method of forming a snack food product, which comprises:
partially scrambling eggs, mixing at least one food grade binder with the partially scrambled eggs, fully cooking the scrambled eggs, shaping the fully-cooked scrambled eggs, and battering the shaped scrambled eggs.

21 . The method of claim 20 wherein a stock base is formed by mixing seasonings and production assistance ingredients with a mass of liquid eggs.

22 . The method of claim 21 wherein the mixing is effected at a temperature of about 5° to about 10° C.

23 . The method of claim 21 wherein the stock base is heated to a temperature of about 50° to about 80° C. taking about 20 to 50 minutes to form the partially scrambled egg which is wet, moist and paste-like.

24 . The method of claim 23 wherein the stock base is heated to a temperature of about 60° to about 70° C. taking about 30 to about 40 minutes.

25 . The method of claim 23 wherein the stock base is pretempered at a temperature of about 5° to about 20° C. taking about 60 to about 200 minutes prior to said heating step.

26 . The method of claim 24 wherein the stock base is pretempered at a temperature of about 10° to about 15° C. taking about 90 to about 180 minutes prior to said heating step.

27 . The method of claim 23 wherein, following mixing at least one food grade binder with the partially-scrambled egg, the partially scrambled egg is fully cooked by heating to a temperature of about 60° to about 85° C. taking about 3 to about 20 minutes until the cooked eggs are dry.

28 . The method of claim 24 wherein, following mixing the at least one food grade binder with the partially-scrambled egg, the partially-scrambled egg is fully cooked by heating to a temperature of about 70° to about 80° C. taking about 7 to about 15 minutes until the cooked eggs are dry.

29 . The method of claim 20 wherein said fully-cooked scrambled egg is shaped by extruding the fully-cooked scrambled egg in a desired cross-sectional shape followed by cutting the extruded scrambled egg into desired longitudinal lengths.

30 . The method of claim 29 wherein said extruding step is effected at a temperature of about 2° to about 18° C.

31 . The method of claim 30 wherein said temperature of about 5° to about 10° C.

32 . The method of claim 20 wherein the battered product is breaded.

33 . The method of claim 32 wherein the battered and breaded product is par-fried prior to freezing.

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