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公开(公告)号：US06936295B2
公开(公告)日：2005-08-30
申请号：US10154402
申请日：2002-05-23
申请人： Scott Woodward , Julie C. Cotton , Donald R. Roberts , Nathan Rikasrad , Timothy Joseph Sarrano , Jeff Taylor
发明人： Scott Woodward , Julie C. Cotton , Donald R. Roberts , Nathan Rikasrad , Timothy Joseph Sarrano , Jeff Taylor
摘要： The present invention is directed to a method of treating liquid egg white while not decreasing egg white functionality or causing difficulties in processing of the egg whites, such as gelation. In accordance with the invention, egg whites are blended with an amount of hydroxide solution which is effective for raising egg white pH to at least about 8.2.
摘要翻译： 本发明涉及一种处理液体蛋白而不降低蛋清功能或引起蛋清加工困难（如凝胶化）的方法。 根据本发明，蛋清与一定量的氢氧化物溶液混合，其对于将蛋清pH提高至至少约8.2有效。
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公开(公告)号：US20110250323A1
公开(公告)日：2011-10-13
申请号：US12758325
申请日：2010-04-12
IPC分类号： A23L1/32 , B65D81/34 , A23B5/00 , A23L1/0522
CPC分类号： A23B5/0055 , A23B5/04 , A23B5/08 , A23L15/20 , A23L15/30
摘要： A microwavable, refrigerated scrambled egg composition. The composition comprises a first component that is frozen precooked egg portions. At least about 50% by weight of the frozen egg portions are pieces that are at least about ½ inch in one dimension. The second component is a slurry comprising pasteurized liquid egg and pregelatinized modified food starch. The precooked egg portions are from about 50% to about 85% by weight of the total scrambled egg composition and the slurry is from about 15% to about 50% by weight of the total scrambled egg composition. Processes for making and methods of using the microwavable, refrigerated scrambled egg composition are also provided.
摘要翻译： 微波炉，冰箱炒鸡蛋组成。 组合物包含第一成分，其是冷冻的预煮蛋部分。 冷冻蛋部分的至少约50重量％是在一个维度上至少约1/2英寸的片。 第二组分是包含巴氏消毒液体蛋和预胶化改性食品淀粉的浆料。 预煮蛋部分占总炒蛋组合物的约50重量％至约85重量％，并且浆料占总炒蛋组合物重量的约15重量％至约50重量％。 还提供了制备方法和使用微波加热的炒鸡蛋组合物的方法。
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