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22 条记录 (耗时 0.019 秒)

    Frozen concentrated liquid whole egg and method of making same
    1.
    发明申请
    Frozen concentrated liquid whole egg and method of making same 有权
    冷冻浓缩液全蛋及其制作方法

    公开(公告)号：US20040076734A1

    公开(公告)日：2004-04-22

    申请号：US10684074

    申请日：2003-10-10

    发明人： John D. Efstathiou

    IPC分类号： A23L001/32

    CPC分类号： A23B5/02 ,  A23B5/0055 ,  A23B5/041 ,  A23L15/00

    摘要： The invention is directed to a frozen concentrated liquid whole egg product and a process for making the frozen concentrated product. The product has from about 33 to about 49 weight solids, from about 51 to about 67 weight percent water and a viscosity at 40null F. of from about 1,000 to about 5,000 cps before or after thawing. The process includes heating liquid whole egg for a time and temperature which are effective for not coagulating the egg.

    摘要翻译： 本发明涉及冷冻浓缩液体全蛋制品和冷冻浓缩产品的制备方法。 该产品在解冻之前或之后具有约33至约49重量％固体，约51至约67重量％的水和在40°F下的约1,000至约5,000cps的粘度。 该方法包括加热液体全蛋一段时间和温度，这对于不凝结蛋是有效的。

    Formulation and process to prepare a pre-formed filling unit
    2.
    发明申请
    Formulation and process to prepare a pre-formed filling unit 有权
    制备和制备预成型填充单元的过程

    公开(公告)号：US20030224098A1

    公开(公告)日：2003-12-04

    申请号：US10161052

    申请日：2002-05-30

    申请人： Michael Foods of Delaware, Inc.

    发明人： Jason Mathews

    IPC分类号： A23L001/32

    CPC分类号： A23L15/30 ,  A23L15/20

    摘要： The present process relates to a formulation for a food product and preparation of a pre-formed filling unit for the provision of a consumable food product containing eggs, which may be refrigerated and/or frozen for future heating within a microwave oven for consumption by an individual. The process involves the initial step of acquisition of liquid eggs which may be scrambled. The liquid eggs are cooked whereupon the cooked liquid eggs are combined with other ingredients. The temperature of the combined ingredients is regulated and/or controlled during processing. The combined and mixed food product may then be inserted into a mold to provide a desired shape. After cooking the consumable food product may be separated from the mold whereupon the consumable food article may be refrigerated and/or frozen for future reheating as a portion of a breakfast or other consumable food article.

    摘要翻译： 本发明涉及一种用于食品的制剂和用于提供含有蛋的消费食品的预成型填充单元的制备物，所述食品可以在微波炉内进行冷藏和/或冷冻以供将来加热以供消费。 个人。 该过程涉及采集可能加扰的液体卵的初始步骤。 将液体鸡蛋煮熟，煮熟的液体蛋与其他成分混合。 组合成分的温度在加工过程中被调节和/或控制。 然后将混合和混合的食品插入模具中以提供所需的形状。 烹饪后，消耗食品可以与模具分离，因此可消费的食品可以被冷藏和/或冷冻以供将来再加热，作为早餐或其他可食用食品的一部分。

    Egg-based powder and food containing the same
    3.
    发明申请
    Egg-based powder and food containing the same 审中-公开
    蛋类粉和食物含有相同

    公开(公告)号：US20030152688A1

    公开(公告)日：2003-08-14

    申请号：US10347465

    申请日：2003-01-21

    发明人： Jean-Pierre Bisson ,  Denis Abraham

    IPC分类号： A23L001/32

    CPC分类号： A23J3/08 ,  A21D2/262 ,  A21D2/263 ,  A23B5/035 ,  A23C9/1234 ,  A23C9/1315 ,  A23C19/093 ,  A23L15/20 ,  A23L27/60

    摘要： An egg-based powder is made available as a gelling and emulsifying component in fermented foods of the drinks, dessert, fromage frais and set or creamy yogurt type and is remarkable in that the entire properties of the eggs are preserved while ensuring the absence of salmonella by using only natural components.

    摘要翻译： 作为饮料，甜点，羊奶和奶油酸奶类的发酵食品中的胶状和乳化组分，可以提供蛋类粉末，并且令人惊奇的是，保证了鸡蛋的整个性质，同时确保没有沙门氏菌 只使用天然成分。

    Formulation and process to prepare a premium formulated fried egg
    5.
    发明申请
    Formulation and process to prepare a premium formulated fried egg 审中-公开

    公开(公告)号：US20030118714A1

    公开(公告)日：2003-06-26

    申请号：US10161046

    申请日：2002-05-31

    申请人： Michael Foods of Delaware, Inc.

    发明人： Jonathan Merkle ,  Hershell Ball ,  Jason Mathews

    IPC分类号： A23L001/32

    CPC分类号： A23L15/30 ,  A23B5/04 ,  A23B5/045 ,  A23L15/00 ,  A23L15/20 ,  A23P30/10

    摘要： The present invention relates to the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid yolk portion is preheated and then is added to the mold for placement on the egg white portion. Following a short period of cooking the mold containing the formulated fried eggs is transported to a freezer unit for freezing, packaging, and storage. At a future time the frozen formulated fried egg product may be retrieved for thawing and cooking for consumption by an individual.

    Method for producing boiled egg-like foods and apparatus for producing the same
    8.
    发明申请
    Method for producing boiled egg-like foods and apparatus for producing the same 失效
    煮鸡蛋食品的生产方法及其制造方法

    公开(公告)号：US20020006456A1

    公开(公告)日：2002-01-17

    申请号：US09790761

    申请日：2001-02-22

    发明人： Osamu Yamazaki

    IPC分类号： A23L003/00 ,  A23L001/32

    CPC分类号： A47J29/00 ,  A23L5/15 ,  A23L15/00

    摘要： A method for producing boiled egg-like foods comprises the steps of heating at least one egg at a temperature ranged from 65 to 90null C. and irradiating the egg with far infrared rays having a wavelength ranged from 3 to 30 nullm.

    摘要翻译： 生产煮沸的蛋状食品的方法包括以下步骤：在65至90℃的温度范围加热至少一个鸡蛋，并用波长范围为3至30微米的远红外线照射鸡蛋。

    Baby-food compositions enhancing visual acuity and methods therefor
    9.
    发明申请
    Baby-food compositions enhancing visual acuity and methods therefor 有权
    增加视力的婴儿食品组合物及其方法

    公开(公告)号：US20040091599A1

    公开(公告)日：2004-05-13

    申请号：US10702760

    申请日：2003-11-06

    发明人： Richard C. Theuer ,  Eileen E. Birch ,  Dennis R. Hoffman ,  Gerald E. Shaul ,  Terry L. Rocklin ,  Mary Beth Cool ,  Virginia A. San Fanandre ,  Robert A. Harvey

    IPC分类号： A23L001/32

    CPC分类号： A23L15/30 ,  A23L15/20 ,  Y10S426/801 ,  Y10S514/912

    摘要： Baby-food compositions that enhance visual acuity upon feeding to an infant are disclosed. The compositions contain docosahexaenoic acid (DHA) in an amount of at least about 0.5 mg per gram of the composition. The source of the DHA can be from DHA-enriched coagulated egg yolk solids present in an amount of from about 5% to about 25% (grams/100 grams). The compositions have an organoleptically acceptable smooth texture as a result of contain an acidulant or as a result of being processed by a microcutter. Also disclosed are methods for enhancing visual acuity in infants and methods of providing the compositions to a consumer.

    摘要翻译： 公开了在喂养婴儿时提高视力的婴儿食品组合物。 组合物含有每克组合物至少约0.5mg量的二十二碳六烯酸（DHA）。 DHA的来源可以是以约​​5％至约25％（克/ 100克）的量存在的富含DHA的凝固蛋黄固体。 组合物由于含有酸化剂或通过微切割机加工而具有感官可接受的光滑质地。 还公开了用于增强婴儿视敏度的方法和向消费者提供组合物的方法。

    Continuous process for production of scrambled eggs
    10.
    发明申请
    Continuous process for production of scrambled eggs 有权
    持续生产炒鸡蛋的过程

    公开(公告)号：US20040076733A1

    公开(公告)日：2004-04-22

    申请号：US10683860

    申请日：2003-10-10

    申请人： Cargill, Inc.

    发明人： Charles Sanderson ,  Kevin Uptain

    IPC分类号： A23L001/32

    CPC分类号： A23L15/00

    摘要： The present invention is directed to a process and system for producing scrambled eggs having a homogenous firmness. The process and system maximizes scrambled egg product consistency and minimizes channeling, fouling and equipment wear previously associated with production of scrambled eggs by periodically interrupting the flow of egg through the system of the invention.

    摘要翻译： 本发明涉及用于生产具有均匀硬度的炒鸡蛋的方法和系统。 该方法和系统通过周期性地中断通过本发明的系统的蛋的流动，最大限度地提高了加扰鸡蛋产品的一致性，并最大限度地减少了以前与炒鸡蛋生产相关的渠道，污染和设备磨损。