Note: Descriptions are shown in the official language in which they were submitted.
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METHOD OF PRODUCING A DEEP FRIED EGG
BASED FOODSTUFF AND THE PRODUCTS THEREOF
BACKGROUND OF THE INVENTION
The present invention relates to a deep fried egg based product. More
particularly, the present invention relates to a deep fried egg based product
made
to resemble a fried potato product such as a French fry.
Eggs are a very nutritious food source that have a high protein content
and essentially no carbohydrate content. Whole eggs contain on average 65.5
weight percent water, 12 weight percent protein, 11 weight percent fat with
the
remainder being made up of other constituents (USDA Egg Grading Manual
1969. Agricultural Handbook No. 75). The popularity of eggs as a food source
has increased with the increase in popularity of high protein/low carbohydrate
diets such as the Atkins Diet.
Many people find staying on the strict high protein/low carbohydrate diet
to be burdensome because most meals purchased at a restaurant include some
form of carbohydrates, typically as a bread product or as a potato product.
For
instance, prior to consuming food from a fast food restaurant such as a
hamburger, the dieter must remove the bun and cannot eat potato based French
fries that are typically sold along with the hamburger. As a result, most
dieters
on the Atkins diet do not eat at fast food restaurants which can pose an
inconvenience to people with busy schedules.
Because most restaurants do not have menu items that conform to the
high protein/low carbohydrate diet, most dieters are forced to prepare their
own
food. With the busy and fast paced lifestyles of many people, there is not
enough time to prepare every meal. Therefore, the dieter may find trying to
maintain the high protein/low carbohydrate diet incompatible with his/her
lifestyle.
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Further, maintaining the high protein/low carbohydrate diet can be
difficult due to the limited number and types of food that can be consumed.
The
dieter can easily become bored with the limited selection and stray from the
high
protein/low carbohydrate diet. Many times the dieter may simply want a
sandwich, an item that is not in compliance with the high protein/low
carbohydrate diet because of the carbohydrates in the bread.
To accommodate the trend to the high protein/low carbohydrate diet, high
protein/low carbohydrate breads are being sold to allow dieters to eat some
bread
products while staying on the strict diet. However, there is a need to develop
high
protein/low carbohydrate substitutes for potato based products, such as the
popular
French fry.
SUMMARY OF THE INVENTION
The present invention includes a method of making an egg based
product. The method includes heating a liquid egg base to a selected
temperature such that the liquid egg base coagulates into a solid mass. The
solid
mass is cut then transferred to a deep fryer where the solid mass is deep
fried for
a selected amount of time in a selected oil or fat. The deep fried solid mass
is
removed from the selected oil or fat for consumption or storage. The deed
fried
solid mass has a crisp exterior with no exterior batter, the crisp exterior
having a
texture of a deep fried French fry potato. The present invention also includes
a
deep fried egg based product comprising an egg based mixture sufficiently
cooked to form a coagulated mass and wherein the coagulated mass is deep fried
in a selected oil or fat. After deep frying, the coagulate mass has a crisp
exterior
with no exterior batter, the crisp exterior having a texture of a deep fried
French
fry potato. The present invention also includes an egg based product
comprising
a coagulated mass of a scrambled egg mixture formed into a shape of a French
fry and wherein the French fry shaped coagulated mass is deep fried for a
selected period of time in a selected cooking oil. The French fry shaped
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coagulate mass has a crisp exterior with no exterior batter, the crisp
exterior
having a texture of a deep fried French fry potato.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
The present invention relates to a deep fried egg based product and a
method of producing the deep fried egg based product. The deep fried egg based
product has a high protein content and a low carbohydrate content, thereby
providing an alternative to the potato based products such as French fry which
has a high carbohydrate content.
The deep fried egg based product is preferably shaped like a French fry.
However, other configurations of the deep fried egg based product are within
the
scope of the present invention. The deep fried egg based product has a crisp
exterior similar to the texture of a deep fried French fry. The deep fried egg
base product does not have a dough exterior. **Insert B from other app
A starting egg ingredient for the egg based product is egg whites, egg
yokes or scrambled whole eggs. The starting egg ingredient should be stirred
to produce as homogenous a blend as possible. Reconstituted egg solids may
also be used as a starting ingredient in the present invention. A commercially
available scrambled egg mixture (SEM) may also be used as a starting
ingredient for the egg based product. Hereinafter throughout the application,
the
phrase egg mixture (EM) shall mean scrambled whole eggs, the egg whites, the
egg yokes, the reconstituted egg solids or the commercially available
scrambled
egg mixture or any mixture thereof.
The EM is poured onto a cooking sheet that is configured to retain the
EM at a selected thickness. The EM is heated to an effective temperature to
coagulate the EM into a solid mass or a matrix. The EM is typically heated
until
the temperature of the EM elevates to a temperature of between about 140 F and
about 190 F.
The EM can be heated to the coagulating temperature with any suitable
cooking device. Coagulation of the EM begins at approximately 155 F and fully
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coagulates at 180 F to 190 F. The EM can be heated in an oven with a single
cooking sheet at a time. The EM can also be heated in a band oven with a
continuous cooking sheet. The temperature of the oven is in a range of between
about 250 F to about 450 F and preferably in a range of between about 300 F
and about 400 F, and most preferably between 340 F to 360 F for up to about 5
minutes to 10 minutes.
The EM can also be placed in a plastic boiling bag and submerged in a
hot liquid to heat the EM to the coagulating temperature. The EM can also be
heated to coagulating temperatures in an extruder where the EM is formed into
a
continuous ribbon of coagulated mass having a selected cross-section.
Alternatively, the EM can be partially heated to coagulating temperatures in
the
extruder and heated to coagulating temperatures in another heating source such
as an oven. Whatever the heating source, the EM is heated to the selected
temperature to form a coagulated solid mass or matrix.
After the coagulated mass is formed, the coagulated mass is cut into
pieces having any configuration. Preferably, the coagulated mass is cut into a
shape that resembles a French fry. French fries come in various shapes
including, but not limited to a traditional longitudinal strip having a
substantially
square cross sectional area, a "shoe string" shape which is a narrow version
of
the traditional French fry, a traditional French fry shape but with a rippled
surface, an American fry shape which is usually a thin disk, a crosscut fry
shape
(a thin disk with a crisscross pattern), or any other shape. Depending upon
the
scope of production of the egg based product, the coagulated mass can be
manually cut or cut with a cutting machine. The EM can also be heated to the
coagulating temperature in molds thereby eliminating the need to cut the
coagulated mass into the desired configuration.
The cut pieces of coagulated mass are submerged in a cooking oil or fat
at a selected cooking temperature for a selected amount of time such that the
EM
pieces have a crisp surface similar to that of a deep fried French fry. The
cut
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coagulated pieces may also be frozen and then deep fried. The EM is deep fried
at temperatures in a range of between about 300 F and about 450 F and
preferably at temperatures in a range of between about 325 F and about 400 F
for about 0.5 to 5 minutes.
A non-exhaustive list of suitable cooking oils that can be used to practice
the present invention include olive oil, coconut oil, peanut oil, sunflower
oil,
corn oil, canola oil, safflower oil, soybean oil, avocado oil, almond oil,
cottonseed oil, sesame oil, grape seed oil, walnut oil and vegetable oil. A
non-
exhaustive list suitable cooking fats or fat substitutes that can be used to
practice
the present invention include lard and vegetable shortening.
The deep fried EM may be consumed or stored for later consumption.
Optionally, a seasoning may be coated onto the deep fried EM. A non-
exhaustive list of seasonings include salt, pepper, salt substitutes, spices,
extracts
various flavorants , cheese powders and coatings that are well known and found
on any snack foods in either a liquid or solid state.
Prior to heating the EM to coagulating temperatures, optional generally
recognized as safe ingredients (GRAS) may be added to the EM to modify or
enhance the flavor, texture and appearance of the deep fried egg based
product.
Water is preferably added to the EM to make the consumable product lighter
and less dense. While an optional ingredient, water is preferably added to the
EM in a range of between about 10 weight percent and 20 weight percent of the
weight of the EM.
Water binding ingredients, such as water binding carbohydrates and
hydrophilic colloids, are optionally and preferably added at an effective
weight
percentage to keep the water from separating from the EM during the heating
and deep frying process. A non-exhaustive list of water binding carbohydrates
that can be added to the EM includes a pre-gel starch, refined potato such as
potato flour or potato flakes, corn starch, modified corn starch, arrow root
starch, tapioca starch or any combination thereof. A non-exhaustive list of
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hydrophilic colloids that can be added to the EM includes xanthan gum, locust
bean gum, carob gum, guar gum, carrageenan and pectin or any combination
thereof.
Vegetable oil may optionally be added to the EM to enhance mouth feel
on the finished product. Vegetable oils that are added to the EM include, but
are
not limited to, olive oil, coconut oil, peanut oil, sunflower oil, corn oil,
canola
oil, safflower oil and soybean oil. The vegetable oils are optionally added to
the
EM in a range of up to about 12 weight percent of the EM and preferably about
3 weight percent of the EM.
Other GRAS ingredients can be added to the EM to enhance the taste of the
egg based product prior to heating the EM into the coagulated mass. A non-
exhaustive list of ingredients include vegetables, fruit, meat or dairy
products such
as cheese and natural or artificial flavors or both. The vegetables, fruit,
meat and
dairy products are added to selected weight percents of the deep fried egg
based
product provided the deep fried egg based product has a continuous EM portion
with the other ingredients dispersed therein. Typically up to about 25 weight
% of
the product may be a GRAS ingredient and up to about 50 weight % if broccoli
is
the GRAS ingredient.
It has been discovered that the method of the present invention and the
resulting products manufactured by the method are very palatable, high protein
alternatives to traditionally high carbohydrate food stuffs such as French
fries.
The following Examples are illustrative only and are not intended to limit the
present invention in any way.
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Example 1
An EM was produced having the following composition:
Whole Scrambled Eggs 75.2
Water 17.0
Pre-Gel Starch 0.75
Xanthan Gum 0.05
Potato Flakes 4.0
Vegetable Oil 3.0
The 3/8 inch thick sheet of EM was heated in an oven at 450 F for 12
minutes until the EM coagulated into a solid mass.
The coagulated mass was cut into strips resembling French fries. The
strips were deep fried in a soy oil at about 340 F for about 1 minute 10
seconds.
The deep fried coagulated egg based strips had a crisp surface and a pleasing
texture and taste. The texture was crisp and similar to a potato based French
fry.
Example 2
An EM was produced having the following composition:
Whole Scrambled Eggs 76.7
Water 18.5
Pre-Gel Starch 0.75
Xanthan Gum 0.05
Potato Flour 1.0
Vegetable Oil 3.0
The 3/8 inch sheet of EM was heated in an oven at 350 F for 12 minutes
until the EM coagulated into a solid mass.
The coagulated mass was cut into strips resembling French fries. The
strips were deep fried in a vegetable oil at about 340 to 375 F for about 1
minute
10 seconds. The deep fried coagulated egg based strips had a crisp surface and
a
pleasing texture and taste. The texture was crisp and similar to a potato
based
French fry.However, when compared to the product in Example 1, the
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carbohydrate content was reduced by about 3.0 weight percent while
maintaining the desired organoleptic properties.
Example 3
An EM was produced with jalapeno peppers evenly dispersed therein.
The EM had the following composition:
Whole Scrambled Eggs 70.25
Water 16.0
Pre-Gel Starch 0.7
Xanthan Gum 0.05
Potato Flakes 4.0
Vegetable Oil 3.0
Jalapenos in brine 6.0
The EM was heated in an oven as in Example 2. The temperature of the
solid coagulated mass or matrix was 185 to 200 F.
The coagulated mass or matrix was cut into strips resembling French
fries. The strips were deep fried in a vegetable oil at about 340 to 375 F for
about 1 minute 10 seconds. The deep fried coagulated egg based strips had a
crisp surface and a pleasing texture and taste. The texture was crisp and
similar
to a potato based French fry.
Example 4
An EM was produced with chopped broccoli evenly dispersed therein.
The EM had the following composition:
Whole Scrambled Eggs 56.5
Water 13.75
Pre-Gel Starch 0.7
Xanthan Gum 0.05
Potato Flour 1.0
Vegetable Oil 3.0
Chopped Broccoli 25.0
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The EM was heated in an oven as in Example 2. The temperature of the
solid coagulated mass was 185 to 200 F.
The coagulated mass was cut into strips resembling French fries. The
strips were deep fried in a vegetable oil at about 340 F for about 1 minute 10
seconds. The deep fried coagulated egg based strips had a crisp surface and a
pleasing texture and taste. The texture was crisp and similar to a potato
based
French fry.Further this example illustrates that a flavoring component such as
broccoli can be dispersed at high weight percents (up to about 50 weight %) of
the consumed product to affect the taste without altering the process
conditions
at which the product is produced.
Example 5
An EM was produced with whole eggs and egg whites blended together.
The EM had the following composition:
Whole Scrambled Eggs 37.52
Egg Whites 37.35
Water 17.0
Pre-Gel Starch 1.0
Xanthan Gum 0.1
Potato Flakes 4.0
Vegetable Oil 3.0
Beta-Carotene (Colorant) 0.03
The EM was heated in an oven as in Example 2. The temperature of the
solid coagulated mass was 185 to 200 F.
The coagulated mass was cut into strips resembling French fries. The
strips were deep fried in a vegetable oil at about 340 F for about 1 minute 10
seconds. The deep fried coagulated egg based strips had a crisp surface and a
pleasing texture and taste. The texture was crisp and similar to a potato
based
French fry.
This example illustrates that egg fractions or variants can be used to
produce the product of the present invention. Approximately 50 weight percent
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of the egg portion of the product was egg white without the yoke. Because the
egg white is less viscous than egg yoke, more Pre-Gel starch and xanthan gum
were used than in Examples 1-4. Beta-carotene was added to produce the
yellow color expected where the entire egg portion is whole scrambled eggs.
Although the present invention has been described with reference to
preferred embodiments, workers skilled in the art will recognize that changes
may
be made in form and detail without departing from the spirit and scope of the
invention.
