Microwavable Scrambled Eggs Texture Control

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Solution Overview

Problem

Microwave heating of scrambled egg products often results in a dry, tough, and chewy texture, failing to meet food quality standards due to the formation of ice crystals when eggs are frozen and the lack of convenience in preparation.

Innovation Solution

A microwavable, refrigerated scrambled egg composition comprising frozen precooked egg portions and a slurry of pasteurized liquid egg and pregelatinized modified food starch, which are mixed together to provide a product that can be heated evenly with steam, maintaining a moist and soft texture.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Stability of the object's composition

If eggs are frozen for storage stability, then storage convenience is improved, but ice crystals form and water separates causing adverse texture effects

Engineering Contradiction:

Improvestorage stabilityVSAvoidice crystal formation and water separation

Core Design Contradiction:

Stability of the object's compositionVSObject-affected harmful factors

Solution Approach 1:

The eggs are precooked before freezing, which changes their structural properties and makes them more resistant to ice crystal damage. This preliminary cooking action prevents the adverse texture effects that would normally occur when raw eggs are frozen and thawed.

Inventive Principle:

Principle #10Preliminary action

Solution Approach 2:

The invention creates a composite system combining frozen precooked egg portions with a liquid egg component. This composite structure allows the frozen portions to provide stability while the liquid component compensates for any texture degradation, maintaining overall product quality.

Inventive Principle:

Principle #40Composite materials

2Loss of time

If scrambled eggs are precooked and frozen for convenience, then preparation time is reduced, but the final product has dry, tough, and chewy texture

Engineering Contradiction:

Improvepreparation timeVSAvoiddry, tough, and chewy texture

Core Design Contradiction:

Loss of timeVSObject-affected harmful factors

Solution Approach 1:

The product is divided into two distinct components: frozen precooked egg portions and a liquid egg component with starch. This segmentation allows each component to serve its specific function - the frozen portions provide convenience while the liquid component restores moisture and tenderness during reheating.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The liquid egg component acts as an intermediary that mediates between the frozen precooked portions and the final desired texture. When reheated, this liquid component replenishes moisture and prevents the dry, tough texture that normally results from microwaving frozen eggs.

Inventive Principle:

Principle #24Intermediary (Mediator)

3Productivity

If microwave heating is used for convenience, then preparation speed is improved, but the food quality deteriorates with dry and tough texture

Engineering Contradiction:

Improvepreparation speedVSAvoiddry and tough texture on perimeter

Core Design Contradiction:

ProductivityVSObject-affected harmful factors

Solution Approach 1:

The invention changes the physical parameters of the egg product by incorporating a liquid component with pregelatinized starch. This modification alters how the product responds to microwave heating, enabling fast reheating while maintaining moisture and preventing the characteristic dry, tough perimeter texture.

Inventive Principle:

Principle #35Parameter changes

Solution Approach 2:

By creating a composite system of frozen precooked portions and liquid egg-starch mixture, the product can be rapidly reheated in microwave while the liquid component ensures even heat distribution and maintains appropriate texture throughout, including the perimeter areas that normally become tough.

Inventive Principle:

Principle #40Composite materials

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The composition offers excellent manufacturing efficiency, ease of preparation, and a satisfying eating experience, with the ability to retain a fresh sensory profile and tender texture even when heated in a microwave oven, addressing the texture issues and convenience concerns of existing products.

Implementation Method 1

The second component is a slurry comprising pasteurized liquid egg and pregelatinized modified food starch

Methodology Applied

Scientific EffectPregelatinized modified food starch:

Implementation Method 2

The scrambled egg composition can be provided in convenient microwaveable packages

Methodology Applied

Scientific EffectMicrowave heating: Dielectric Heating

Data Source

PatentUS8409644B2Microwavable refrigerated scrambled eggs and process

Publication Date: 2013.04.02 CARGILL INC

AI summary

A microwavable, refrigerated scrambled egg composition. The composition includes 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 including 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.