Soft Frozen Liquid Egg Product Temperature Control
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Solution Overview
Problem
Current egg products face challenges such as storage space inefficiency, lengthy preparation times, food safety concerns, and waste due to refrigerated or frozen liquid eggs, which require thawing before use, and issues with shell eggs for small batch cooking.
Innovation Solution
A soft frozen liquid egg product is developed, comprising liquid eggs with incorporated air and functional ingredients, processed to maintain a temperature range of -25°F to 15°F, allowing for scooping, portioning, and heating without thawing, and can be used to create various food products.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If liquid egg products are refrigerated, then they can be stored and used, but they occupy valuable refrigerator space and require thawing before use
Solution Approach 1:
The patent changes the temperature parameter of the egg product from refrigerated (32-40°F) to soft frozen (15°F to -10°F), allowing the product to maintain usability while eliminating the need for thawing and reducing refrigerator space requirements
Solution Approach 2:
The egg product is pre-frozen to a soft frozen state during storage, so that when needed, it can be directly used without requiring prior thawing, thus eliminating the time loss associated with thawing
2Area of stationary object
If liquid egg products are frozen, then storage space is saved, but they require elongated preparation time or thawing before cooking
Solution Approach 1:
The patent optimizes the temperature parameter to a soft frozen state (15°F to -10°F) rather than fully frozen, creating a unique state where the product maintains structural integrity for space-efficient storage while remaining easily workable and cookable without extended thawing
Solution Approach 2:
The product is pre-treated to achieve soft frozen consistency during storage, enabling direct use in cooking applications without requiring prior thawing, thus eliminating preparation time loss
3Reliability
If shell eggs are used for small batch cooking, then food safety concerns are reduced, but they require separate preparation steps and are less efficient
Solution Approach 1:
The patent creates a universal egg product formulation that combines the safety benefits of processed egg products with the convenience of liquid egg, providing a single product that serves both small batch cooking safety needs and cooking efficiency requirements
4Ease of operation
If liquid egg products are opened, then they can be used, but they lead to waste and food safety concerns
Solution Approach 1:
The product is pre-portioned or pre-packaged in single-serving or small-batch quantities in soft frozen form, so that when opened, only the needed amount is used immediately without requiring full container thawing and use, thereby reducing waste from partially used opened containers
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 soft frozen liquid egg product reduces preparation time, minimizes bacterial growth, provides portion control, and prevents product loss, while maintaining quality and safety for extended storage, enabling efficient and safe preparation of dishes like omelets, soufflés, and French toast.
Implementation Method 1
freezing the combination at a temperature ranging from about 16°F to about 31 °F; and at a second stage, freezing the soft frozen liquid egg at a temperature ranging from about 15°F to about -25°F
Implementation Method 2
the soft frozen liquid egg product comprises liquid egg; and at least one of incorporated air amount and at least one functional ingredient
Data Source
AI summary
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.