Class / Patent application number | Description | Number of patent applications / Date published |
426298000 | TREATING UNSHELLED EGG | 29 |
20100291271 | METHODS AND DEVICES FOR AUTOMATICALLY MAKING LARGE QUANTITIES OF PRE-COOKED EGGS HAVING A NATURAL APPEARANCE - The present invention includes methods and devices for mass producing cooked, cooled egg products having a grill fried egg appearance. One device includes a portion for positioning whole, intact, shelled eggs positioned laterally across and above a cooking mold conveyor, and a portion for cracking the eggshells and depositing the eggs into cooking molds on the conveyor. Some devices and methods include an egg yolk splitter for rupturing the egg yolk sac to deposit a whole egg having a ruptured egg yolk into each mold. Other devices and methods include irregular shaped egg molds for providing a mass produced cooked egg having a natural, irregular shaped outlines and/or surfaces. Devices and methods according to the present invention can be used to produce irregular, outlined shaped cooked egg products including whole eggs, formulated eggs, or eggs made from scrambled egg mixes. The pre-cooked eggs can be delivered pathogen free to fast food establishments and reheated for consumers in less time than required to cook the egg. | 11-18-2010 |
20110274798 | DRIED EGG WHITE, PRODUCTION METHOD THEREFOR, AND FOOD CONTAINING IMPROVED DRIED EGG WHITE - A method for producing an improved dried egg white includes preparing a dried egg white by drying a liquid egg white so that the dried egg white after drying has a pH of 9 or more, and dissipating carbon dioxide contained in the dried egg white, wherein, by dissipating carbon dioxide contained in the dried egg white, the pH of the dried egg white is increased to 0.01 to 1 to obtain a pH of 9.5 or more and carbon dioxide concentration in a sealed 250 ml vial is decreased to 1% or less, when 25 g of the improved dried egg white is stored in the vial at 75° C. for 24 hours. | 11-10-2011 |
20120148714 | METHOD OF MONITORING BREAKING EGGS BY AN EGG BREAKING APPARATUS IN A CYCLIC PROCESS - The invention relates to a method of monitoring breaking of eggs by an egg breaking apparatus in a cyclic process, where eggs are broken using a plurality of egg breaking devices, each egg breaking device breaking one egg having shell and contents at a time and where the contents of each egg is collected in an egg receiving device, each egg receiving device receiving the contents of only one egg in each process cycle. An operator monitors the contents received in the egg receiving devices and identifies egg receiving devices containing abnormal contents using a pointing device. This identification is detected by a detection device and communicated to a reject mechanism, which causes the contents of the identified egg receiving device to be discharged into a rejected product receptacle. The detection device may be a remote sensor, an integrated part of the pointing device or a device located on each of the egg receiving devices. | 06-14-2012 |
20120258218 | METHOD AND DEVICE FOR TREATING EGGS IN SHELLS - The invention relates to a method and a device, by which eggs in shells are subjected to heat treatment using a liquid or gaseous or vaporous medium, wherein pasteurization is carried out at a temperature in a range from 70 to 75° C. The object of the invention is to destroy or temporarily render dormant harmful microorganisms that can be destroyed at low heat, and further harmful microorganisms and viruses that cannot be destroyed at low heat, wherein altering of the eggs and/or denaturation of the proteins thereof should be prevented. It is proposed to subject the eggs, prior to pasteurization, to a preheating step at a temperature of substantially 60° C., followed by shock-like cooling to 4° to 5° C., and to carry out pasteurization for a duration of between 12 to 18 seconds. | 10-11-2012 |
20130251863 | Apparatus for Treating Items with Gas - Apparatus for treating items with a treatment gas to decontaminate the items includes a chamber which receives the items. The chamber has a gas inlet in fluid communication with a distribution duct positioned within the chamber. The duct distributes the treatment gas throughout the chamber to prevent gas stratification. The chamber may also have a gas outlet for exhausting the chamber, a treatment gas source providing gas, such as ozone, carbon dioxide, or other treatment gas to the chamber. A vacuum pump is used to lower the pressure within the chamber and a purge pump is used to flush the treatment gas from the chamber upon completion of the treatment. A liquid reservoir is used to maintain a desired humidity within the chamber. A heat exchanger is used to maintain a desired temperature within the chamber, and a fan is used to circulate the treatment gas within the chamber. | 09-26-2013 |
20130344209 | System and Method of Separating Eggshells from a Liquid - An eggshell extraction utensil for selecting, isolating and removing eggshell fragments from a viscous fluid such as egg whites in a container. The utensil includes a handle, strainer portion and lip. The shape of the strainer portion is designed to maximize contact with a container edge and provide ease of use for the intended purpose. A lip extends from the strainer portion to more easily capture eggshell portions. By using the utensil, one may easily extract eggshell fragments during the preparation of certain recipes that require egg. | 12-26-2013 |
20140079851 | Egg Yolk Separator - A device and method are provided for separating an egg yolk from an egg white. The device is a handheld device which utilizes an elastic top dome connected to a rigid bottom funnel. The top dome is hermetically sealed to the bottom funnel. A user compresses the top dome to create an internal vacuum in the device which is utilized to draw an egg yolk into the device and away from the egg white. A user may then compress the top dome to evacuate the egg yolk from the device. | 03-20-2014 |
20140099414 | READY-TO-EAT COLD EGG TARTS WITH INGREDIENTS - Ready to eat cold egg tarts, with a variety of ingredient combinations suitable for healthy consumption. Serving size can be a single serving, or a six pack of servings for convenience such that the inherent nutritional aspects of eggs are able to be included in consumer's diets. | 04-10-2014 |
20140193550 | Egg Yolk Separator Device and Method - An egg yolk separator device comprises uniquely configured structures for selectively grabbing an egg yolk from an egg albumen as supported upon a surface. A suction bulb and a tubular structure coupled to the suction bulb enable a user to selectively provide a suction force directed away from the inlet-outlet orifice toward the suction bulb for directing an egg yolk into the tubular structure. The orifice is sized and shaped to receive an egg yolk having a yolk weight, and the selectively provided suction force is greater than the yolk weight for directing the egg yolk into the yolk-receiving structure via the yolk inlet-outlet orifice. The tubular structure may further include a belly compartment that may house the egg yolk for further or later deposition and the bulb may further include a flattened side for preventing rotation of the device and maintaining the belly compartment in a downwardly extended direction. | 07-10-2014 |
20140272037 | FACILITATING PREPARATION OF EGGS - An apparatus for cooking eggs that differentiates the exposure of cooking heat to the yolk and albumin of the uncooked egg by controlling both the geometry of the yolk and the albumin and their relative exposures to cooking heat, which includes a body for holding an egg white component of a egg, the body having a bottom surface and one or more side surfaces extending from the bottom surface, and at least one concave recess within the body, the recess facilitating retention and support of an egg yolk component of the shelled egg and holding the egg yolk in a substantially spherical shape, wherein the body and the recess are arranged such that the egg yolk component is shielded at least partially by one or more additional elements in comparison to the egg white component when the egg is in place within the body. | 09-18-2014 |
20140342063 | Eggshell Extraction Tool - An eggshell extraction utensil for selecting, isolating and removing eggshell fragments from a viscous fluid such as egg whites in a container. The utensil includes a handle, strainer portion and lip. The shape of the strainer portion is designed to maximize contact with a container edge and provide ease of use for the intended purpose. A lip extends from the strainer portion to more easily capture eggshell portions. By using the utensil, one may easily extract eggshell fragments during the preparation of certain recipes that require egg. | 11-20-2014 |
20150030734 | PROVIDING HOMESTYLE EGG PRODUCT PORTIONS - An apparatus for providing homestyle egg product portions on a commercial scale is described. The apparatus includes a plurality of moving heated pockets, and a plurality of mixers. Each heated pocket is capable of holding an egg product portion, and each mixer is capable of stirring an egg product portion held in a heated pocket to yield a stirred egg product portion. The apparatus can further include a plurality of groupers. Each grouper is capable of gathering stirred egg product portions held in a moving heated pocket. Methods for producing homestyle egg product portions on a commercial scale are also described. | 01-29-2015 |
20150366256 | EGG PRODUCTS INCLUDING PLANT FIBER - Provided are compositions, and methods of making the same, comprising a liquid egg product and a plant fiber, where the plant fiber comprises at least one of a carrot fiber, an oat fiber, and a corn fiber. | 12-24-2015 |
20160106135 | STABILIZATION OF WHIPPED EGGS WITH HIGHLY REFINED CELLULOSE STABILIZER - The present technology may include a stabilized mass of egg composition comprising both yolk and albumin components whipped together and stabilized against separation by highly refined cellulose fiber material. The yolk and albumin components may be whipped into a foam in which at least 1% by volume of the foamed material comprises a gas, such as air, carbon dioxide, or nitrogen. The mass may flow as a liquid at 20 C and 760 mm Hg atmospheric pressure and 40% relative humidity. The mass may be in a frozen state. The mass may be in a dried powder state or dried solid mass. | 04-21-2016 |
20160183712 | Methods and Devices for Making Pre-Cooked Eggs Having a Natural Appearance - The present invention includes methods and devices for mass producing cooked, cooled egg products having a grill fried egg appearance. One device includes a portion for positioning whole, intact, shelled eggs positioned laterally across and above a cooking mold conveyor, and a portion for cracking the eggshells and depositing the eggs into cooking molds on the conveyor. Some devices and methods include an egg yolk splitter for rupturing the egg yolk sac to deposit a whole egg having a ruptured egg yolk into each mold. Other devices and methods include irregular shaped egg molds for providing a mass produced cooked egg having a natural, irregular shaped outlines and/or surfaces. Devices and methods according to the present invention can be used to produce irregular, outlined shaped cooked egg products including whole eggs, formulated eggs, or eggs made from scrambled egg mixes. The pre-cooked eggs can be delivered pathogen free to fast food establishments and reheated for consumers in less time than required to cook the egg. | 06-30-2016 |
426299000 | Removal or puncture of shell | 3 |
20120003368 | MANURACTURING METHOD OF EGG WITH EDIBLE COMPOSITION - A method of manufacturing a processed raw egg having an edible composition agitated therewith comprises cleaning and sterilizing a raw egg, forming a solidified albumin skin layer, forming an injection hole in the upper portion of the egg-shell, suctioning and removing part of the content of the raw egg, injecting edible composition inside the raw egg, agitating the edible composition and the viscous albumen and yolk, and solidifying the raw egg by a heat-up or a chemical reaction. | 01-05-2012 |
20130177681 | Handheld, Vibratory Egg Shell Removal Device and Method - An egg shell removal device that comprises a handheld, oscillating assembly having a body member and an electrically driven attachment head. The head comprises a formed member driven by an oscillating output shaft from the body member, which provides a means to separate the shell and the inner and outer membranes from an egg white without damaging the egg white in the process. The head is a tapering section having a rounded tip, a concave interior surface, and a convex outer surface, whereby the interior surface travels along the egg white surface and contours thereto, while the outer surface lifts and breaks the shell as the head member oscillates from its oscillator or electric motor input. Also disclosed is an accompanying method of egg shell removal using a handheld, vibratory device to lift and break a shell from an egg white, which replaces traditional shell removal process conducted by hand. | 07-11-2013 |
20140004236 | Shelling of Cooked Eggs | 01-02-2014 |
426300000 | By fluent material | 11 |
20090246334 | SOFT FROZEN LIQUID EGG PRODUCT - The present disclosure relates to a soft frozen liquid egg product including liquid egg, and at least one of incorporated air amount and at least one functional ingredient; wherein the soft frozen liquid egg product comprises a temperature ranging from about −25° F. to about 31° F. prior to heating. Methods of making the soft frozen liquid egg product are also disclosed. The soft frozen liquid egg product can be used to make various food products. Methods of making various food products comprising the disclosed soft frozen liquid egg product are also disclosed. | 10-01-2009 |
20090246335 | Method for processing ovulated eggs of aquatic animals into delicacy foods and ovulated eggs processed using the method - A method for processing ovulated eggs of an aquatic animal into delicacy foods. Ovulated eggs are harvested without harmful intervention of the aquatic animal. The harvested ovulated eggs are exogenously treated in an aqueous solution by adding at least one signal transduction molecule. Accordingly the membrane of the egg is physiologically stabilized by ovoperoxidase activation. The signal transduction molecule is naturally occurring in the egg cell. The eggs are then preserved. | 10-01-2009 |
20100143553 | Scrambled Egg Snack Food - A method of forming a snack food product comprising partially scrambling eggs to obtain partially scrambled eggs having a curd size of about 1 to about 8 mm, mixing at least one food grade binder with the partially scrambled eggs, fully cooking the scrambled eggs, shaping the fully-cooked scrambled eggs, and battering the shaped scrambled eggs. | 06-10-2010 |
20120207891 | Egg Poacher and Method for Poaching - An egg poacher includes a cup having a bottom, a side wall extending upward from a perimeter of the bottom, an open top at a top edge of the side wall, and a plurality of perforations formed through the side wall but not through the bottom. The egg poacher may have a handle connected to a part of the side wall. The handle may be curved. A method of poaching an egg includes the steps of selecting an egg poacher, placing the egg poacher in a pan of simmering water, cracking open and placing a raw egg contents in the cup, cooking the egg contents, lifting and draining water from the cup, and releasing the cooked egg. | 08-16-2012 |
20120263841 | FORMULATION AND PROCESS TO PREPARE A PREMIUM FORMULATED FRIED EGG - The present invention relates to the formulation and process for preparation of a fried egg product that may be frozen for future heating in a microwave or other oven or griddle, for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid egg 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 egg yolk portion is preheated and then 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, then is removed from the mold for packaging and storage. At a future time, the frozen formulated fried egg product may be thawed and reheated for consumption by an individual. | 10-18-2012 |
20130251864 | Method for Treating Shell Eggs with Gas - A method for treating shell eggs with a gas includes subjecting the eggs to lower than atmospheric pressure for a period of time, heat for a period of time, and a treatment gas for a period of time. The treatment gas may be ozone at about 8-12% concentration by weight, the treatment temperature may be between 55° C. and 60° C. for about 2-25 minutes, and the atmospheric pressure may be from about 60-81 kPa for about 33 minutes or less. Eggs treated using this method showed a reduction in the concentration of | 09-26-2013 |
20140199448 | DEVICE, SYSTEM AND METHOD FOR FOAMING PRODUCTS - Device and method for foaming products such as egg-white, ice cream and soft serve ice cream. The device may include a main tank for holding the product, pressure pump to pressurize gas in the main tank and gas tank to provide added gas to the main tank when needed. The product in the main tank is foamed due to the pressure of gas in the main tank and as a result its volume extends by 30% to 60%. A cooling unit may be added to cool the content of the main tank. | 07-17-2014 |
20150079247 | PROCESS TO PREPARE A PREMIUM FORMULATED EGG PRODUCT - The present invention relates to the formulation and process for preparation of a fried egg product that may be frozen for future heating in a microwave or other oven or griddle, for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid egg 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 egg yolk portion is preheated and then 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, then is removed from the mold for packaging and storage. At a future time, the frozen formulated fried egg product may be thawed and reheated for consumption by an individual. | 03-19-2015 |
426301000 | Material is unctuous | 3 |
20100203201 | FORMULATION AND PROCESS TO PREPARE A PREMIUM FORMULATED FRIED EGG - 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. | 08-12-2010 |
20110143002 | METHOD OF APPLICATION OF BODY TASTE ENHANCER COMPRISING LONG-CHAIN HIGHLY UNSATURATED FATTY ACID AND/OR ITS ESTER - The purpose of the invention is to enhance the body taste, taste and flavor of foods. | 06-16-2011 |
20120009312 | PROVIDING HOMESTYLE EGG PRODUCT PORTIONS - An apparatus for providing homestyle egg product portions on a commercial scale is described. The apparatus includes a plurality of moving heated pockets, and a plurality of mixers. Each heated pocket is capable of holding an egg product portion, and each mixer is capable of stirring an egg product portion held in a heated pocket to yield a stirred egg product portion. The apparatus can further include a plurality of groupers. Each grouper is capable of gathering stirred egg product portions held in a moving heated pocket. Methods for producing homestyle egg product portions on a commercial scale are also described. | 01-12-2012 |