Processed Egg Viscosity Slope for Puffed Egg Restorability
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Puffed egg products, such as hot air-dried scrambled eggs, often exhibit poor restorability when rehydrated with hot water due to insufficient puffing, and there is a lack of understanding regarding the type of processed eggs that influence puffing and texture stability.
Innovation Solution
A processed egg with specific physical properties, including a viscosity slope of 20 cP/min or more measured using a rapid visco-analyzer (RVA), and a peak viscosity of 120 cP or more, which enhances puffability and restorability, along with a method for identifying suitable eggs by mixing with water and measuring viscosity changes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If hot air-dried scrambled eggs are produced using conventional processed eggs, then production cost is reduced and manufacturing is simplified, but restorability with hot water deteriorates and texture quality becomes poor
Solution Approach 1:
The invention changes the physical-chemical parameters of the processed egg by controlling the viscosity slope (≥20 cP/min) and peak viscosity (≥120 cP) measured by RVA. This parameter control ensures the egg proteins have appropriate gelation characteristics that enable good puffing and restorability while maintaining manufacturing simplicity and cost-effectiveness
2Adaptability or versatility
If processed eggs with unknown characteristics are used, then variety and availability are increased, but puffing performance becomes unstable and quality consistency deteriorates
Solution Approach 1:
The invention establishes specific RVA viscosity parameters (slope ≥20 cP/min, peak viscosity ≥120 cP) that can be applied to various types of processed eggs regardless of their source or processing method. This universal parameter specification enables quality consistency and stable puffing performance across different egg varieties while maintaining adaptability
3Use of energy by moving object
If insufficient puffing occurs during processing, then energy consumption and processing time are reduced, but restorability with hot water deteriorates and texture quality becomes poor
Solution Approach 1:
The invention performs preliminary selection of processed eggs based on RVA viscosity parameters before the puffing process. By pre-screening eggs with appropriate viscosity characteristics (slope ≥20 cP/min, peak viscosity ≥120 cP), the system ensures optimal puffing performance and restorability without requiring excessive energy input or extended processing time
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 solution enables the production of puffed egg products with excellent puffability and restorability, reducing waste and production costs by ensuring stable quality and texture.
Implementation Method 1
measuring viscosity of a mixture of the foregoing step using a rapid visco-analyzer (RVA)
Data Source
AI summary
[Problem] There is provided a processed egg capable of making a puffed egg product which has good restorability when restored with hot water, and a method for identifying such processed egg.[Means for solution] The processed egg is characterized by having a slope of 20 cP/min or more in viscosity measurement using a rapid visco-analyzer (RVA). The method for identifying a processed egg suitable to be puffed comprises mixing a processed egg and water, measuring viscosity of a mixture of the foregoing step using a rapid visco-analyzer (RVA), and calculating a slope in viscosity change based on a measurement result obtained from the foregoing step.