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 Title: |
US5151293:
Simulated raw egg and methods of making and packaging
[ Derwent Title ]
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| Country: |
US United States of America
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| Inventor: |
Vassiliou, Eustathios; Newark, DE 19711
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| Assignee: |
None
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| Published / Filed: |
1992-09-29
/ 1991-08-26
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| Application Number: |
US1991000750116
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| IPC Code: |
Advanced:
A23L 1/32;
Core:
more...
IPC-7:
A23L 1/04;
A23L 1/32;
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| U.S. Class: |
Current:
426/614;
426/089;
426/104;
426/573;
426/575;
426/576;
426/578;
Original:
426/614;
426/089;
426/104;
426/573;
426/575;
426/576;
426/578;
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| Field of Search: |
426/089,104,573,575,576,578,614
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| Priority Number: |
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| Abstract: |
A simulated egg, preferably cholesterol-free, capable of having the yolk and liquid egg-white together but in separate phases, so that upon cooking, the simulated egg looks and behaves like a natural egg. Migration of ingredients from the egg-yolk to the egg-white and vice versa is minimized. The egg is preferably packaged in individual portions in flexible inexpensive pouches.
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| Attorney, Agent or Firm: |
Vassiliou, E. ;
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| Primary / Asst. Examiners: |
Hunter, Jeanette; Pratt, Helen
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| Maintenance Status: |
E2 Expired Check current status
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| INPADOC Legal Status: |
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Family Legal Status Report
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| Parent Case: |
This is a continuation-in-part of application Ser. No. 07/551,160 filed on 07/11/90 U.S. Pat. No. 5,073,399 which is incorporated herein by reference.
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| Family: |
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First Claim:
Show all 11 claims |
What is claimed is:
1. A simulated raw egg comprising:
- egg-white, the egg-white being liquid at room temperature and containing an additive solute; and
- a homogeneous shaped monolithic separate phase of a simulated non-flowable, egg-yolk disposed in the egg-white, said egg-yolk comprising an edible liquid, a colorant, and a positive thermoreversible gel former, the gel former being in an effective amount to render the egg-yolk
- non-flowable, as to substantially retain its monolithic status in, and be substantially immiscible with the liquid egg-white at room temperature after the egg-yolk has been chilled, and
- flowable at serving temperatures between cooking temperatures and room temperature for at least a finite period of time, after the egg-yolk has been brought to said serving temperatures from a higher temperature at which the egg-yolk becomes flowable;
- the egg-yolk being characterized by an initial weight gain rate when it is in the egg-white in the absence of the additive solute; and
- the additive solute being in an effective amount to decrease the initial weight gain rate by at least 10%.
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| Background / Summary: |
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| Drawing Descriptions: |
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| Description: |
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| Forward References: |
Show 18 U.S. patent(s) that reference this one
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