From Liquid State, E.g., Casting, Freezing, Etc. Patents (Class 426/515)
  • Patent number: 4305969
    Abstract: Dry chip-like discs of provisions or fine foods and a process for producing such discs. Raw food materials containing builder materials and soluble ingredients are converted into an essentially homogeneous pulp, and are brought into a composition which, as regards taste, is ready to be consumed. This pulp, having a consistency from flowable to pasty, is shaped into discs having a thickness of from 1 to 10 mm and is carefully dried, thereby substantially maintaining the builder structure and the thickness of the layer of the disc. The discs so produced are suitable for immediate consumption without previous mixing with liquids, and are converted back into a pulp by saliva in the mouth, the presence of the discs in the mouth stimulating the production of saliva.
    Type: Grant
    Filed: September 21, 1979
    Date of Patent: December 15, 1981
    Inventor: Werner G. Munk
  • Patent number: 4291064
    Abstract: A method of pressing and draining whey from cheese curd. In particular, this method is made suitable for producing large blocks of cheese. A container mold having an internal drain screen is filled with cheese curd particles. Pressure is then applied to the cheese curd draining whey into the drain screen and out of the container mold. The container mold is then inverted and the internal drain screen is removed and another application of pressure is used to close any remaining voids within the cheese curd. The container mold is then sealed and prepared for shipping.
    Type: Grant
    Filed: April 16, 1979
    Date of Patent: September 22, 1981
    Assignee: L. D. Schreiber Cheese Co., Inc.
    Inventor: Wilfred F. Retzlaff
  • Patent number: 4289793
    Abstract: Large blocks of cheese are formed in a container having a removable bottom, side walls, and an essentially open top. A plurality of upstanding perforated tapered posts extend from the removable bottom to essentially the desired final height of the cheese block. The posts are longitudinally and laterally spaced from one another so that the curd surrounds each post when the container is filled with curd. Pressure is then applied downward to the curd in the container which compacts the curd and causes draining of whey through the upstanding perforated posts. After the curd has been compacted to the desired height, and the whey has been drained through the upstanding perforated posts, the container is inverted and the tapered posts are withdrawn. Pressure is again applied to cause the curd surrounding each perforated post to knit together and aid in removal of any additional whey, thereby providing a cheese block of uniform texture.
    Type: Grant
    Filed: May 12, 1980
    Date of Patent: September 15, 1981
    Assignee: Land O'Lakes, Inc.
    Inventors: Leon D. Gustafson, Wayne C. Mielke
  • Patent number: 4285490
    Abstract: A freezable, edible substance is placed in a forming cup mounted by the base upon a lid. A serving cup is invertedly mounted over the first cup and closed by the lid after which the substance is solidified. When final preparation of the beverage is desired, the two cups are inverted and the first cup and lid are removed, leaving a frozen mound in said serving cup into which a drinkable liquid is poured around the solid substance.
    Type: Grant
    Filed: December 21, 1979
    Date of Patent: August 25, 1981
    Inventor: Michael W. Hanley
  • Patent number: 4277513
    Abstract: A process for the manufacturing of a meat-analog foodstuff using an aqueous protein paste as the starting material. In this process, the aqueous paste which is prepared by grinding meat, poultry or fish offals is cooled until it partly solidifies as a plastic mass whereafter it is subjected to mechanical forces which cause the protein fibrils of the mass to reorient themselves in a preferred direction thus imparting to the mass a texture resembling that of muscular fibers.
    Type: Grant
    Filed: December 5, 1979
    Date of Patent: July 7, 1981
    Assignee: Battelle Memorial Institute
    Inventors: Willy Rufer, Robert Menzi
  • Patent number: 4273793
    Abstract: An injection molding arrangement and process for producing regularly shaped pieces of gasified candy which effect a pleasant sizzling sensation in the mouth. A confectionary solution, which may be a sugar melt, is subjected to a superatmospheric carbonating pressure in a carbonating vessel to cause absorption therein of carbon dioxide. An injection mold for forming the solution into suitably shaped pieces of candy is prepressurized at a superatmospheric carbonation pressure prior to the injection therein of the confectionary solution. The solution is then injected into the mold at a pressure substantially above the superatmospheric pressure in the carbonation vessel. The solution is then allowed to cool and solidify in the pressurized mold, producing regularly shaped pieces of carbonated candy.
    Type: Grant
    Filed: October 26, 1979
    Date of Patent: June 16, 1981
    Assignee: General Foods Corporation
    Inventors: Harry F. Fariel, Marvin J. Rudolph, Richard B. Hynson, Pradip K. Roy, Fredric Kleiner
  • Patent number: 4271206
    Abstract: Uniformly shaped pieces of gasified candy containing gas bubbles having a diameter below 150 microns produce a prolonged sizzling sensation when permitted to dissolve in the mouth. This confection is prepared by injection molding or deposit molding quantities of a gasified sugary melt under superatmospheric pressure.
    Type: Grant
    Filed: October 26, 1979
    Date of Patent: June 2, 1981
    Assignee: General Foods Corporation
    Inventors: Harry F. Fariel, Marvin J. Rudolph, Richard B. Hynson, Pradip K. Roy, Fredric Kleiner
  • Patent number: 4263330
    Abstract: A method of pressing and draining whey from cheese curd particles in manufacturing large sized blocks of cheese. Cheese curd is placed into a pressing container mold which has a removable internal draining means having dimple-like projections maintaining a space between the plates of the screen. In one embodiment of the invention, pressure is applied in a vertical direction on the curd particles uniformly draining the whey. The drain means is extracted, and a second application of pressure closes remaining interstitial voids. In a second embodiment of the invention, a first application of pressure is applied to the curd particles in two separate directions at the same time. A spreading spade is inserted between substantially vertical parallel foraminous plates thereby moving these plates further apart exerting a relatively horizontal force on the curd particles and, in conjunction, a press plate pushes down on the curd particles exerting a relatively vertical force on the curd particles.
    Type: Grant
    Filed: July 9, 1979
    Date of Patent: April 21, 1981
    Assignee: L. D. Schreiber Cheese Co., Inc.
    Inventors: Robert R. Streeter, Vincent J. Whitehorn, Earl C. Nicholas
  • Patent number: 4251547
    Abstract: A process in which a liquid sodium alginate solution is prepared, passed through openings in a perforated sheet to form droplets which are permitted to fall into a body of liquid calcium ion solution such as calcium chloride where reaction between the sodium alginate and calcium chloride produces calcium alginate in the form of a tough shell on the outside of the droplets, and filtering the coated particles from the calcium solution. The invention embraces other ways of introducing the sodium alginate solution into the calcium ion solution to produce various shapes of coated particles such as shrimp, worms, etc. Our invention includes also the products which are produced having the character, the form and the chemical content as described.
    Type: Grant
    Filed: June 13, 1979
    Date of Patent: February 17, 1981
    Inventor: James J. Liggett
  • Patent number: 4229484
    Abstract: Center-filled bars of confectionery are made by making successive deposits of shell and filling materials into adjoining cavities of moulds moved in succession beneath coaxial depositing nozzles. The cavities in each mould are separated by webs over which shell material overflows so that successive deposits join together to form in each mould a bar having a flat base.
    Type: Grant
    Filed: March 27, 1979
    Date of Patent: October 21, 1980
    Assignee: Baker Perkins Holdings Limited
    Inventors: Gordon Steels, Raymond G. Dacey
  • Patent number: 4221818
    Abstract: There is disclosed a solid animal feed supplement block packaged in block form with structural members that subdivide the block. The block has a reduced consumption rate that results from the structural members within the block. The preferred members comprise partitions formed of corregated cardboard which subdivide the block into a plurality of cells. The animal feed supplement can contain a drug and the partitions can provide a convenient measure of the drug dosage, preferably by providing a plurality of solid blocks or cubes each of which provides a premeasured dosage, e.g., a daily dosage for a single animal.
    Type: Grant
    Filed: August 31, 1978
    Date of Patent: September 9, 1980
    Inventor: Jack J. Schroeder
  • Patent number: 4200658
    Abstract: An inexpensive method and system for making chocolate candy having fine detailed designs. The method comprises creation of relatively inexpensive silicone molds and the use of these molds for making chocolate candy in detailed designs while allowing production of only small or moderate quantities at reasonable cost. The system includes a two-sectioned vat, a cooling tunnel and a belt for carrying the molds through the tunnel.
    Type: Grant
    Filed: December 18, 1978
    Date of Patent: April 29, 1980
    Inventors: Sandra J. Katzman, Ellen F. Katzman
  • Patent number: 4197327
    Abstract: A process for manufacturing a meat-like block or sheet of protein fibers in which a coagulable protein slurry, having an optimum pH approximately equivalent to the specific isoelectric point thereof, is forced to flow in a heated condition and is subsequently sprayed in an atomized condition onto a travelling, water drainable receiver within a short period of time before a specific coagulation thereof is completed. By processing as mentioned above, meat-like blocks of protein fibers can be manufactured in one operation without acidifying the protein slurry or adding a binding agent.
    Type: Grant
    Filed: September 5, 1978
    Date of Patent: April 8, 1980
    Assignee: Fuji Oil Co., Ltd.
    Inventors: Yoichi Kawasaki, Yukiomi Yamato
  • Patent number: 4150162
    Abstract: The present invention relates to a fish feeding block and method of making the block. The fish feeding block is comprised of a supporting block formed of a solidified mixture of plaster of Paris and a hygroscopic substance. A plurality of fish food pellets are interspersed substantially throughout the supporting block. A piece of freeze dried fish food is also disposed within the supporting block. The block is formed by mixing plaster of Paris with water and a hygroscopic substance to form a first mixture. A plurality of fish food pellets are mixed into the first mixture to form a second mixture. The second mixture is thereafter poured into a mold. The second mixture is allowed to set within the mold until it reaches a thickened state. A piece of freeze dried fish food is then injected into the second mixture. The second mixture is allowed to solidify and then removed from the mold.
    Type: Grant
    Filed: October 27, 1977
    Date of Patent: April 17, 1979
    Assignee: Aquarium Pharmaceuticals, Inc.
    Inventors: Joel Goldstein, Albert Abrevaya
  • Patent number: 4138502
    Abstract: The color of freeze dried coffee can be darkened by carefully controlling the pressure in the drying chamber during the first 1 to 5 hours of the drying cycle. By maintaining the pressure at between 350 to 650 microns of mercury for the specified time, a surface darkening is achieved without allowing the product to actually melt or puff. Thus, a high quality freeze dried coffee is obtained with a more desirable appearance.
    Type: Grant
    Filed: July 17, 1974
    Date of Patent: February 6, 1979
    Assignee: General Foods Corporation
    Inventors: Charles W. Ehrgott, David C. Edwards
  • Patent number: 4136210
    Abstract: A process for producing textural protein food material from krills which is characterized by adjusting the pH of the precipitate obtained by centrifuging the uniformly smashed flesh of the krills to not less than 10, returning the pH to near neutral and then freezing the precipitate to effect texturing.
    Type: Grant
    Filed: October 26, 1977
    Date of Patent: January 23, 1979
    Assignee: Director of National Food Research Institute
    Inventors: Akinori Noguchi, Susumu Kimura, Keiji Umeda
  • Patent number: 4113890
    Abstract: A flowable food product or other substance is heated or chilled by pumping it through a long, slender tube on a continuous basis in one direction only while simultaneously subjecting it to a temperature differential. The body of product contained within and moving through the tube is segmented into a number of discrete, end-to-end but longitudinally spaced-apart sections by plugs that are periodically introduced into the tube and moved along with the product. The plugs continuously scrape the wall of the tube free of any accumulation of frost or cooked-on material without interrupting the continuous flow and without subjecting the product to deleterious shear stresses. The frequency of plug insertion can be varied without changing the rate of product flow along the wall of the tube so that the best combination of temperature, speed, and scraping frequency can be achieved for each product formulation on a custom basis.
    Type: Grant
    Filed: October 13, 1977
    Date of Patent: September 12, 1978
    Assignee: Marlen Research Corporation
    Inventor: Marshall Long
  • Patent number: 4107938
    Abstract: A method and apparatus for depositing a hot mass of a confectionery to be cooled in a thin sheet on consecutively associated cooling cylinders upon which the underside and top side of the sheet, travelling in a substantially S-shaped path, are alternately cooled to the temperature required for further processing.
    Type: Grant
    Filed: July 14, 1976
    Date of Patent: August 22, 1978
    Assignee: Sollich KG
    Inventor: Helmut Sollich
  • Patent number: 4104411
    Abstract: A method for producing frozen confections of re-entrant shape using moulds made of flexible, elastic material, comprising filling moulds made of said material with confection mix, inserting a handle into the mix, contacting the outside of the filled mould with a freezant so as to freeze the mix and anchor the handle, and withdrawing the handle, whereby the mould distorts and expands to release the frozen product. Distortion of the shape of the mould due to the pressure of liquid freezant is avoided by filling the mould with confection mix prior to its immersion in the freezant, partially immersing it until the exterior of the liquid mix has frozen, and then equalizing the levels of the mix and the freezant.
    Type: Grant
    Filed: February 2, 1977
    Date of Patent: August 1, 1978
    Assignee: Thomas J. Lipton, Inc.
    Inventor: John Dennis Pooler
  • Patent number: 4100304
    Abstract: The disclosure embraces a method of and apparatus for processing or forming bodies of confections or desserts that become viscous or of paste-like consistency at reduced temperatures such as dairy ingredients including ice cream, ice milk or other edibles such as aerated marshmallow or the like, the bodies of confections being of disc-like configurations having central voids, providing a supply of a mixture embodying a viscous or paste-like edible and fragments of solid edible materials, successively severing metered quantities of the mixture from the supply by a sharp instrumentality, and moving the metered quantities of the mixture by the instrumentality into the central voids of the disc-like bodies.
    Type: Grant
    Filed: May 4, 1977
    Date of Patent: July 11, 1978
    Assignee: Vroman Foods, Inc.
    Inventor: Harlan R. Getman
  • Patent number: 4084017
    Abstract: Disclosed is a method for producing fibrous protein materials useful for fish analogs. According to this method, an aqueous mixture of a heat coagulable protein is frozen by cooling the mixture in a manner and at a rate effective to produce elongated ice crystals generally aligned perpendicular to the surface of cooling, then subjected to a temperature substantially different from that of the frozen mass, and the protein in the frozen mass is then stabilized effectively to preserve its structural integrity during subsequent heating to set the protein.
    Type: Grant
    Filed: June 16, 1976
    Date of Patent: April 11, 1978
    Assignee: General Foods Corporation
    Inventors: Myung Ki Kim, Joaquin Castro Lugay
  • Patent number: 4073962
    Abstract: A method of preparing a protein food product having an arrangement of helically aligned protein layers is disclosed wherein an aqueous slurry of a proteinaceous material is frozen by conveying said slurry through an extruder equipped to provide a freezing zone in order to form ice crystal layers in said slurry which mold the protein material of the slurry into striated layers arranged in the form of a helix. The frozen extruded product is then heat set at a temperature sufficiently high to allow the protein layers to heat set and melt the ice crystal layers to form a protein food product. The resultant product has an improved degree of toughness because of "cross structuring" of the protein layers which is an inherent effect of the helix arrangement of the protein layers in the product.
    Type: Grant
    Filed: June 1, 1976
    Date of Patent: February 14, 1978
    Assignee: Ralston Purina Company
    Inventors: James M. Spata, Roger L. Diel
  • Patent number: 4060998
    Abstract: The specification discloses a system and process for producing discrete chilled products having preselected weights from a semi-fluid mixture. The semi-fluid mixture is pumped along a distribution path to an extrusion manifold which extrudes a continuous sheet of the mixture. The continuous sheet is directed through a chilling station where it is chilled and firmed such that the sheet maintains its extruded cross-sectional configuration. A plurality of slicers continuously slice the continuous sheet of material into continuous lengths. A cutter periodically severs the continuous lengths at predetermined intervals to provide a plurality of discrete products having predetermined weights. The pumping rate, rate of travel through the freezer and periodic severing of the continuous lengths may be selectively varied in order to maintain any desired weight of the discrete products.
    Type: Grant
    Filed: November 19, 1975
    Date of Patent: December 6, 1977
    Assignee: The Jimmy Dean Meat Company, Inc.
    Inventor: Vincent E. Bernard
  • Patent number: 4045583
    Abstract: A method of manufacturing an expanded temperature-resistant, chocolate product, comprises mixing intimately water, at least one edible fat, sugar and an emulsifier to produce an emulsion of said fat with an aqueous sugar solution. The solution is then evaporated to about 10% moisture content while maintaining the fat in emulsion. Finally, the mixture is dried, preferably under reduced pressure, with gasification to produce an expanded product containing 15-35% fat, at least 40% sugar and not more than 5%, preferably not more than 2%, water. The product contains individual fat particles which are separated from one another in a sugar glass so that fat seepage from the product at elevated ambient temperatures is obviated.
    Type: Grant
    Filed: July 14, 1976
    Date of Patent: August 30, 1977
    Assignee: Cadbury Limited
    Inventors: Maurice Stanley Jeffery, Paul Anthony Glynn, Mohammed Moiz Uddin Khan
  • Patent number: 4018906
    Abstract: The instant process describes a process for production of a protein food product by placing an aqueous proteinaceous slurry in a magnetic field and freezing the slurry to align the ice crystal layers generally in a manner which corresponds to the lines of force around the magnetic poles of the magnet. The ice crystal layers formed in this manner mold the protein layers in corresponding fashion and produce a protein structure upon heat setting which is highly simulative of a number of desirable food products. Alignment of the ice crystal layers of the magnetic field is remarkably uniform and consistently reproducible.
    Type: Grant
    Filed: April 21, 1976
    Date of Patent: April 19, 1977
    Assignee: Ralston Purina Company
    Inventor: James John Ostendorf
  • Patent number: 4005139
    Abstract: This invention relates to the continuous rehydration of dehydrated potato solids and potato mixtures to form first an homogeneous slurry which sets to a dough and the forming or shaping of this slurry or dough into products which are suitable for deep frying. The process is characterized by the improved quality of the products produced by it, and by the novel methods by which the potato solids are rehydrated and shaped or formed into pieces suitable for deep frying. The dehydrated potato solids can be either flour, flakes or granules. The dehydrated potato mixtures can be any combination of additives, binders, fillers, gums, texturizing agents and potato solids, etc., in which the potato portion constitutes at least 50% of the mixture by weight, as either flour, flakes or granules. The products can be any type of potato product, but in particular, they are deep fried potato products such as chips or French-fries.
    Type: Grant
    Filed: November 19, 1973
    Date of Patent: January 25, 1977
    Assignee: Corporate Foods Limited
    Inventors: Cornelis Kortschot, James Joseph Miller
  • Patent number: 4001440
    Abstract: A package for use in forming a stick-mounted frozen confection comprising a sealed chamber receiving the freezable confection liquid material, a stick handle projecting outwardly from the chamber and a wrapper defining the chamber and enclosing and properly orientating the handle relative to the confection material. The wrapper includes overlying sheets, one of which is formed to define the chamber in conjunction with a character or other simulation which will be three-dimensionally reproduced on the frozen confection. The stick handle, outward of the chamber, is offset and can be configured to complement the reproduced simulation or can incorporate indicia thereon. In addition, a rigidifying rib can be provided to strengthen the handle at the offset portion thereof.
    Type: Grant
    Filed: July 24, 1974
    Date of Patent: January 4, 1977
    Assignee: Welch Foods Inc.
    Inventor: Earl Hoyt
  • Patent number: 3996760
    Abstract: A conveyor carries a plurality of frozen confection molds evenly spaced within rows. The molds incorporate a plurality of uniform spiral grooves to form spiral fins on the frozen confections. Ingredients are inserted into the molds and frozen with sticks embedded therein. An extractor arm is positioned above the row of frozen product and lowered to cause clamps to grip the sticks. When the extractor arm is raised, a cam pivots the clamps about a vertical axis to permit the fins to follow the spiral contour of the mold grooves as the frozen confections are withdrawn from the molds. The frozen confections are subsequently released from the clamp elements by a trip bar which simultaneously opens the jaws of the clamps.
    Type: Grant
    Filed: September 15, 1975
    Date of Patent: December 14, 1976
    Assignee: Merritt Foods Company
    Inventor: Sydney L. Bair, Jr.
  • Patent number: 3993794
    Abstract: A texturized protein is formed by a process wherein a cereal grain protein capable of forming microfibrillar aggregates is first dissolved in water, and the pH of the solution is adjusted to 5.0-6.0. Then, the ionic strength of the solution is adjusted to 0.004-0.010 to aggregate the protein molecules into microfibrils, which are subsequently aligned in a parallel arrangement by application of a unidirectional shear thereto. Finally, an oscillating shear is applied to the aligned microfibrils, causing them to collide and thereby become texturized.
    Type: Grant
    Filed: January 15, 1976
    Date of Patent: November 23, 1976
    Assignee: The United States of America as represented by the Secretary of Agriculture
    Inventor: John Emile Bernardin
  • Patent number: 3987213
    Abstract: Proteinaceous elements are produced by adding discrete portions, particularly drops of a coagulable protein solution, to a coagulating medium under conditions such that the material added is drawn out to form a product with a greatly increased surface area.
    Type: Grant
    Filed: May 20, 1975
    Date of Patent: October 19, 1976
    Assignee: Lever Brothers Company
    Inventor: Arthur Ernest Hawkins
  • Patent number: 3965271
    Abstract: This invention relates to an improvement in a process for producing a cheese product wherein a cheese curd is extruded through a nozzle into a flexible, tubular mold, solidified to form a cheese product, and then removed from the flexible mold and the resulting product. The improvement is the use in the process of a "duplex type" mold constructed ofAn outer film laminate comprising a first film ply of cellophane having bonded to its outer surface a gas impermeable film having a gas transmission rate of less than about 10 cc/100 in..sup.2 /24 hour-atm.;A second film ply of biaxially oriented polypropylene bonded to the inner surface of said cellophane; andAn inner film comprising a film ply of biaxially oriented polypropylene.
    Type: Grant
    Filed: August 19, 1974
    Date of Patent: June 22, 1976
    Assignee: Continental Can Company, Inc.
    Inventor: Frank C. Harrington
  • Patent number: 3962473
    Abstract: A process of making crust liqueurs by producing a hot aqueous filling liquid, cooling and thereby supersaturating said liquid in the presence of stirring and friction by continuous sweeping an annular flow of said liquid on a cooled smooth surface, depositing the cooled liquid into preformed chocolate shells and closing said shells. The cooling step is conveniently performed by use of a conventional swept surface heat exchanger and the temperature of cooled liquid may range preferably from +5.degree. to -10.degree.C. Subjecting the green chocolate candies to a conditioning step, preferably between 10.degree. - 20.degree.C, most preferably around 15.degree.C improves the desirable properties of the crust.
    Type: Grant
    Filed: October 25, 1973
    Date of Patent: June 8, 1976
    Assignee: P. Ferrero & C. S.p.A.
    Inventor: Dimitre Lilov
  • Patent number: 3961081
    Abstract: A high energy feed supplement for animals in the form of a block that is dense, non-porous, hard, and vitreous in nature, the block embodying molasses solids as a primary structural and nutritional constituent, and in general providing the ingredients and advantages of a liquid feed supplement in solid form.
    Type: Grant
    Filed: March 12, 1974
    Date of Patent: June 1, 1976
    Inventor: Carl O. McKenzie
  • Patent number: 3956514
    Abstract: Wet spun proteinaceous filaments are prepared from pulverized, functional defatted leguminous materials having a protein content of about 45 to about 55 percent, by forming an aqueous slurry thereof to extract proteins and carbohydrates, precipitating the protein onto and into the insoluble portion of the leguminous material, separating the solids from the liquid portion of the slurry, forming an aqueous alkaline spinning dope with the separated solids and forcing the spinning dope through a spinneret into an acid and salt coagulating bath to form proteinaceous filaments.
    Type: Grant
    Filed: September 25, 1974
    Date of Patent: May 11, 1976
    Assignee: Miles Laboratories, Inc.
    Inventors: Moshe M. Sternberg, Chong Yol Kim
  • Patent number: 3950561
    Abstract: Shortening chips composed, for example, of lard or hydrogenated vegetable oil are prepared by continuously depositing melted shortening on a moving endless chilling surface which is held at a temperature sufficiently low to congeal the shortening as a film on the chilling surface. After the shortening has congealed, it is removed continuously. At a suitable location between the removal point and the point at which the shortening is applied, water is applied to the surface of the chilling element to form a film which as the chilling element advances becomes interposed between the freshly applied shortening and the chilling surface.
    Type: Grant
    Filed: January 28, 1975
    Date of Patent: April 13, 1976
    Assignee: The Pillsbury Company
    Inventor: Donald M. Collins
  • Patent number: 3941892
    Abstract: A sunnyside up egg product which is low in cholesterol, preferably cholesterol-free, and relatively high in unsaturated fats is provided. It can be taken directly from the freezer and fried to give a product virtually identical to a natural egg fried sunnyside up. The egg product is made by molding a low cholesterol egg yolk portion of critical formulation together with an egg white portion consisting essentially of liquid egg white, and subjecting the molded egg to freezing. In the preferred embodiment of the invention, the mold employed in forming the egg product is employed as the package.
    Type: Grant
    Filed: July 1, 1974
    Date of Patent: March 2, 1976
    Assignee: General Foods Corporation
    Inventors: George Marvin Glasser, Herbert Matos