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    Egg concentrate product and methods for making and utilizing the same
    1.
    发明授权
    Egg concentrate product and methods for making and utilizing the same 失效
    蛋浓缩产品及其制造和利用方法

    公开(公告)号：US06726951B2

    公开(公告)日：2004-04-27

    申请号：US09910128

    申请日：2001-07-23

    申请人： James Stewart Campbell ,  Derk Willem te Bokkel

    发明人： James Stewart Campbell ,  Derk Willem te Bokkel

    IPC分类号： A23L132

    CPC分类号： A21D2/262 ,  A21D2/263 ,  A21D13/80 ,  A23B5/0055 ,  A23B5/02 ,  A23B5/025 ,  A23L3/485 ,  A23L15/20 ,  A23L15/30 ,  A23L27/60

    摘要： A method is described for producing a dehydrated egg product, which method including obtaining a liquid egg product having a liquid component, which has of liquid whole egg, liquid yolk, liquid albumen or combinations thereof, and a particulate solid component selected from a group of animal derived protein, modified animal derived protein, vegetable derived protein, modified vegetable protein, spray dried albumen or combinations thereof wherein the particulate solid component is disbursed in the liquid component and then applying the liquid egg product to a drying apparatus having a thin film of material floating on the surface of medium which is maintained at a temperature within the range of 150° to 180° Fahrenheit and maintaining the liquid egg product on the drying apparatus until sufficient water has evaporated from the liquid egg product to result in the formation of a dehydrated egg product.

    摘要翻译： 描述了一种用于生产脱水蛋制品的方法，该方法包括获得具有液体成分的液体蛋制品，其具有液体全蛋，液体蛋黄，液体蛋白或其组合，以及选自以下组的颗粒状固体组分： 动物衍生蛋白质，改性动物衍生蛋白质，植物衍生蛋白质，改性植物蛋白质，喷雾干燥的白蛋白或其组合，其中所述颗粒状固体成分在所述液体成分中分配，然后将所述液体蛋制品施用到具有薄膜的干燥装置 在保持在150°至180°范围内的温度的介质表面上漂浮的材料，并将液体蛋制品保持在干燥设备上，直到足够的水从液体蛋制品中蒸发出来，导致形成 脱水蛋制品。

    Egg concentrate product and methods for making and utilizing the same
    9.
    发明申请
    Egg concentrate product and methods for making and utilizing the same 有权
    蛋浓缩产品及其制造和利用方法

    公开(公告)号：US20020114876A1

    公开(公告)日：2002-08-22

    申请号：US10078088

    申请日：2002-02-15

    发明人： James S. Campbell ,  Derk Te Bokkel ,  Clifford C. Fisher

    IPC分类号： A23L001/32

    CPC分类号： A21D2/262 ,  A21D2/263 ,  A21D13/80 ,  A23B5/0055 ,  A23B5/02 ,  A23B5/025 ,  A23B5/14 ,  A23B5/18 ,  A23J3/04 ,  A23L15/20 ,  A23L15/30 ,  A23L27/60 ,  A23L27/66

    摘要： An egg concentrate having a higher percentage of solids relative to whole eggs. A liquid yolk component is mixed with a dried albumen component to form the egg concentrate. This can be reconstituted by mixing it with water, and this reconstituted egg product can be used itself as a food product, or mixed with other ingredients to make such things as bakery products, mayonnaise, etc. In one preferred embodiment, the concentrate is combined with an ingredient or ingredients (e.g. sugar and/or salt) to lower its water activity and make the concentrate shelf stable for relatively long periods (e.g. 2 months or much longer). In an alternative embodiment, another procedure is employed where a similar result of the dispersion of the powder in the yolk component is accomplished.

    摘要翻译： 相对于全蛋，具有较高百分比固体的蛋浓缩物。 将液体蛋黄组分与干燥的蛋清组分混合以形成蛋浓缩物。 这可以通过将其与水混合来重构，并且该重构的蛋制品可以自身用作食品，或与其他成分混合以制成面包制品，蛋黄酱等。在一个优选实施方案中，将浓缩物组合 与成分或成分（如糖和/或盐）降低其水分活性，并使浓缩物储存架保持较长时间（例如2个月或更长时间）。 在替代实施方案中，使用另外的方法，其中粉末分散在蛋黄组分中的相似结果完成。

    Low water activity egg product
    10.
    发明授权
    Low water activity egg product 失效
    低水活性蛋制品

    公开(公告)号：US06391371B1

    公开(公告)日：2002-05-21

    申请号：US09288484

    申请日：1999-04-08

    申请人： Usha B. Bhatia ,  John R. Graves

    发明人： Usha B. Bhatia ,  John R. Graves

    IPC分类号： A23L132

    CPC分类号： A23L15/30 ,  A21D2/262 ,  A21D13/38 ,  A23B5/025 ,  A23B5/05 ,  A23B5/14 ,  A23L15/20

    摘要： The invention provides an egg product having a reduced amount of free water comprising at least 30 wt-% whole egg; glycerol; maltodextrin; egg white powder; powdered shortening; liquid egg yolk, and salt. This egg product has a Aw of about 0.80 to 0.95. Further, the invention provides food products comprising this egg product, including baked goods and other products having the egg product as a filling or topping, that may be frozen and reheated without the egg product developing a tough or rubbery texture.

    摘要翻译： 本发明提供一种蛋制品，其具有减少量的游离水，其包含至少30重量％的全蛋; 甘油 麦芽糖糊精 蛋清粉; 粉状起酥油; 液体蛋黄和盐。 该蛋制品的Aw为约0.80至0.95。 此外，本发明提供了包含该蛋制品的食品，包括烘焙食品和其它具有蛋制品作为馅料或馅料的产品，其可以在不产生韧性或橡胶纹理的蛋制品的情况下被冷冻和再加热。