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.
|
1. A process for making a formulated fried egg, the process comprising:
a) forming an egg white portion comprising egg whites which form between 81% and 99% about 95% by weight of the egg white portion, oil which forms between 2% and 10% by weight of the egg white portion, and salt which forms between 0.35% and 0.8% by weight of the egg white portion;
b) forming an egg yolk portion comprising egg yolk, which forms between 50% and 99.9% by weight of the egg yolk portion and gum, which forms between 0.1% and 0.5% by weight of the egg yolk portion;
c) preheating the egg white portion separately from the egg yolk portion;
d) depositing a desired amount of the egg white portion into a mold;
e) depositing a desired amount of the egg yolk portion into the mold;
f) cooking the desired egg yolk amount and desired egg white amount in the mold;
g) removing the cooked egg yolk portion and egg white portion from the mold; and
h) cooling the cooked and removed egg yolk portion and egg white portion.
2. The process of
3. The process of
4. The process of
5. The process of
6. The process of
7. The process of
8. The process of
9. The process of
10. The process of
11. The process of
|
|||||||||||||||||||||||||||
The present application unshelledpreviously identified.
Egg whites generally comprise between 50% and 99.5% of the total percent weight of the entire egg white portion of the formulated fried egg product. Water is generally provided in an amount between 0% and 10% of the total weight of the egg white portion. Soy bean oil and/or corn oil is usually provided in an amount between 0% and 10% as based upon the percentage of total weight for the egg white portion. Modified food starch is generally provided makes up between 0% to 3% of the total weight of the egg white portion. ProMix or non-fat dried milk and whey solids generally provide makes up between 0% to 3% of the total weight of the egg white portion. Salt is generally makes up provided between 0% to 1% of the total weight of the egg white portion. Xanthan gum is generally provided makes up between 0% to 0.4% of the total weight of the egg white portion. Polar gel POLAR GEL modified food starch is generally provided makes up between 0% to 3% of the total weight of the egg white portion. Citric acid is generally provided makes up between 0% to 0.2% of the total weight of the egg white portion. SLS is generally provided makes up between 0% to 0.4% of the total weight of the egg white portion. Delight modified food starch DELIGHT oil is generally provided makes up between 0% to 2.5% of the total weight of the egg white portion. Guar gum generally forms makes up between 0% to 0.3% of the total weight of the egg white portion. Propylene glycol is generally provided makes up between 0% and 0.3% of the total weight of the egg white portion. White pepper generally forms makes up between 0% to 0.05% of the total weight of the egg white portion. Natural egg flavor also generally provides makes up between 0% and 0.1% of the total weight of the egg white portion.
The egg yolk portion generally has egg yolks in the percentage amount between 50% to 99.9% of the total weight of the egg yolk portion of the formulated fried egg product. Xanthan gum is generally provided between 0% to 0.5% of the total weight of the egg yolk portion. Salt is generally provided between 0% to 0.4% of the total weight of the egg yolk portion. Citric acid is generally provided between 0% to 0.15% of the total weight of the egg yolk portion. Carrageenan generally forms between 0% to 0.3% of the total weight of the egg yolk portion. Whole egg is generally provided between 0% to 0.50% of the total weight of the egg yolk portion. Hard cooked egg yolk is generally provided between 0% to 0.45% of the total weight of the egg yolk portion. Water is generally provided between 0% to 15% of the total weight of the egg yolk portion. Propylene glycol is generally provided between 0% to 0.1% of the total weight of the egg yolk portion and egg whites are generally provided between 0% to 20% of the total weight of the egg yolk portion.
A typical formula for the egg white portion utilized within the formulated fried egg product would involve the use of egg whites constituting 81% of the total weight of the egg white portion of the fried egg product; water comprising 10% of the total weight of the egg white portion of the fried egg product; soy bean oil/corn oil constituting 4% of the total weight of the egg white portion of the fried egg product; modified food starch being 2.5% of the total weight of the egg white portion of the fried egg product; ProMix 632 (non-fat dry milk and whey solids) where the ProMix 632 constitutes 2% of the total weight of the egg white portion of the fried egg product; salt in the a amount 0.35% of the total weight of the egg white portion of the fried egg product; and xanthan gum in the amount of 0.15% of the total weight of egg white portion of the fried egg product.
An alternative formula the egg white portion would include egg whites being 85.9% of the total weight of the egg white portion of the fried egg product; water being 7.15% of the total weight of the egg white portion of the fried egg product; soy bean oil being 4% of the total weight of the egg white portion of the fried egg product; modified food starch being 2.5% of the total weight of the egg white portion of the fried egg product; salt being 0.35% of the total weight of the egg white portion of the fried egg product; citric acid being 0.1% of the total weight of the egg white portion of the fried egg product.
Another alternative formula the egg white portion would include egg whites in the amount of 93.15% of the total weight of the egg white portion of the fried egg product; soy bean oil in the amount of 4% of the total weight of the egg white portion of the fried egg product; modified food starch in the amount of 2.5% of the total weight of the egg white portion of the fried egg product; and salt in the amount of 0.35% of the total weight of the egg white portion of the fried egg product.
In still another formula the egg white portion would include the use of egg whites in the amount of 97.15% of the total weight of the egg white portion of the fried egg product; modified food starch in the amount of 2.5% of the total weight of the egg white portion of the fried egg product; and salt in the amount of 0.35% of the total weight of the egg white portion of the formulated fried egg product.
In another alternative formula the egg white portion would include the use of the egg white which would constitute 86% of the total weight of the egg white portion of the formulated fried egg product; water would be 7.15% of the total weight of the egg white portion of the formulated fried egg product; soy bean oil would form 4% of the total weight of the egg white portion of the formulated fried egg product; modified food starch would form 2.5% of the total weight of the egg white portion of the formulated fried egg product; and salt would be 0.35% of the total weight of the egg white portion of the formulated fried egg product.
In another alternative formula the egg white portion would include the egg whites forming 93.15% of the total weight of the egg white portion of the formulated fried egg product; soy bean oil would constitute 4% of the total weight of the egg white portion of the formulated fried egg product; modified food starch would constitute 2.5% of the total weight of the egg white portion of the formulated fried egg product; and salt would constitute 0.35% of the total weight of the egg white portion of the formulated fried egg product.
In an alternative formula the egg white portion would include egg whites forming, egg whites would form 91.65% of the total weight of the egg white portion of the formulated fried egg product; soy bean oil would constitute 6% of the total weight of the egg white portion of the formulated fried egg product; polar gel POLAR GEL modified food starch would constitute 2% of the total weight of the egg white portion of the formulated fried egg product; salt would constitute 0.35% of the total weight of the egg white portion of the formulated fried egg product; and xanthan gum would constitute 0.3% of the total weight of the egg white portion of the formulated fried egg product.
In another alternative formula the egg white portion would include egg whites forming 83% of the total weight of the egg white portion of the formulated fried egg product; water would constitute 10% of the total weight of the egg white portion of the fried egg product; soy bean oil would constitute 4% of the total weight of the egg white portion of the formulated fried egg product; modified food starch would constitute 2.5% of the total weight of the egg white portion of the formulated fried egg product; xanthan gum would constitute 0.15% of the total weight of the egg white portion of the formulated fried egg product; and salt would constitute 0.35% of the total weight of the egg white portion for the formulated fried egg product.
In another alternative formula the egg white portion would include egg whites forming 85.65% of the total weight of the egg white portion of the formulated fried egg product; soy bean oil would constitute 5% of the total weight of the egg white portion of the formulated fried egg product; water would constitute 7% of the total weight of the egg white portion of the formulated fried egg product; modified food starch would constitute 2% of the total weight of the egg white portion of the formulated fried egg product; and salt would constitute 0.35% of the total weight of the egg white portion of the formulated fried egg product.
In yet another formula the egg white portion would include egg whites forming 86% of the total weight of the egg white portion of the formulated fried egg product; water would constitute 7.15% of the total weight of the egg white portion of the formulated fried egg product; soy bean oil would constitute 4% of the total weight of the egg white portion of the formulated fried egg product; modified food starch would constitute 2.5% of the egg white portion of the formulated fried egg product; and salt would constitute 0.35% of the egg white portion of the formulated fried egg product.
In yet another alternative formula, the egg white portion would include egg whites forming 89.1% of the total weight of the egg white portion of the formulated fried egg product; soy bean oil would constitute 8% of the total weight of the egg white portion of the formulated fried egg product; polar gel POLAR GEL modified food starch would constitute 2.5% of the total weight of the egg white portion of the formulated fried egg product; and salt would constitute 0.4% of the total weight of the egg white portion of the formulated fried egg product.
In yet another alternative formula, the egg white portion would include egg whites forming 91.1% of the total weight of the egg white portion of the formulated fried egg product; soy bean oil would constitute 6% of the total weight of the egg white portion of the formulated fried egg product; polar gel POLAR GEL modified food starch would constitute 2.5% of the total weight of the egg white portion of the formulated fried egg product; and salt would constitute 0.4% of the total weight of the egg white portion of the formulated fried egg product.
In yet another alternative formula, the egg white portion would include egg whites forming 92.45% of the total weight of the egg white portion of the formulated fried egg product; soy bean oil would constitute 6% of the total weight of the egg white portion of the formulated fried egg product; polar gel POLAR GEL modified food starch would constitute 1% of the total weight of the egg white portion of the formulated fried egg product; salt would constitute 0.4% of the total weight of the egg white portion of the formulated fried egg product; and xanthan gum would constitute 0.15% of the total weight of the egg white portion of the formulated fried egg product.
In yet another alternative formula, the egg white portion would include egg whites forming 99.25% of the total weight of the egg white portion of the formulated fried egg product; polar gel POLAR GEL modified food starch would constitute 0.5% of the total weight of the egg white portion of the formulated fried egg product; and xanthan gum would constitute 0.25% of the total weight of the egg white portion of the formulated fried egg product.
In yet another alternative formula, the egg white portion would include egg whites forming 98.88% of the total weight of the egg white portion of the formulated fried egg product; polar gel POLAR GEL modified food starch would constitute 1% of the total weight of the egg white portion of the formulated fried egg product; and xanthan gum would constitute 0.13% of the total weight of the egg white portion of the formulated fried egg product.
In yet another alternative formula, the egg white portion would include egg whites forming 87.1% of the total weight of the egg white portion of the formulated fried egg product; soy bean oil would constitute 10% of the total weight of the egg white portion of the formulated fried egg product; polar gel POLAR GEL modified food starch would constitute 2.5% of the total weight of the egg white portion of the formulated fried egg product; and salt would constitute 0.4% of the total weight of the egg white portion of the formulated fried egg product.
In yet another alternative formula, the egg white portion would include egg whites forming 90.55% of the total weight of the egg white portion of the formulated fried egg product; soy bean oil would constitute 8% of the total weight of the egg white portion of the formulated fried egg product; polar gel POLAR GEL modified food starch would constitute 1% of the total weight of the egg white portion of the formulated fried egg product; salt would constitute 0.4% of the total weight of the egg white portion of the formulated fried egg product; and xanthan gum would constitute 0.05% of the total weight of the egg white portion of the formulated fried egg product.
In yet another alternative formula, the egg white portion, egg whites would include egg whites forming would form 89.1% of the total weight of the egg white portion of the formulated fried egg product; soy bean oil would constitute 9% of the total weight of the egg white portion of the formulated fried egg product; polar gel POLAR GEL modified food starch would constitute 1.5% of the total weight of the egg white portion of the formulated fried egg product; and salt would constitute 0.4% of the total weight of the egg white portion for the formulated fried egg product.
In yet another alternative formula, the egg white portion would include egg whites forming 90.05% of the total weight of the egg white portion of the formulated fried egg product; soy bean oil would constitute 8% of the total weight of the egg white portion of the formulated fried egg product; polar gel POLAR GEL modified food starch would constitute 1.5% of the total weight of the egg white portion of the formulated fried egg product; salt would constitute 0.4% of the total weight of the egg white portion of the formulated fried egg product; and xanthan gum would constitute 0.05% of the total weight of the egg white portion of the formulated fried egg product.
In yet another alternative formula the egg white portion would include egg whites forming 91.6% of the total weight of the egg white portion of the formulated fried egg product; soy bean oil would constitute 8% of the total weight of the egg white portion of the formulated fried egg product; and salt would constitute 0.4% of the total weight of the egg white portion of the formulated fried egg product.
In yet another alternative formula the egg white portion would include egg whites forming 99% of the total weight of the egg white portion of the formulated fried egg product; and SDS would constitute 1% of the total weight of the egg white portion of the formulated fried egg product.
In yet another alternative formula the egg white portion would include egg whites forming 99.5% of the total weight of the egg white portion of the formulated fried egg product; and SDS would constitute 0.5% of the total weight of the egg white portion of the formulated fried egg product.
In yet another alternative formula the egg white portion would include egg whites forming 99.9% of the total weight of the egg white portion of the formulated fried egg product; and SDS would constitute 0.1% of the total weight of the egg white portion of the formulated fried egg product.
In yet another alternative formula, the egg white portion would include egg whites forming 94.25% of the total weight of the egg white portion of the formulated fried egg product; soy bean oil would constitute 4% of the total weight of the egg white portion of the formulated fried egg product; polar gel POLAR GEL modified food starch would constitute 1.25% of the total weight of the egg white portion of the formulated fried egg product; salt would constitute 0.4% of the total weight of the egg white portion of the formulated fried egg product; and SLS would constitute 0.1% of the total weight of egg white portion of the formulated fried egg product.
In yet another alternative formula, the egg white portion would include egg whites forming 94.25% of the total weight of the egg white portion of the formulated fried egg product; soy bean oil would constitute 2% of the total weight of the egg white portion of the formulated fried egg product; delight modified food starch DELIGHT oil would constitute 2% of the total weight of the egg white portion of the formulated fried egg product; polar gel POLAR GEL modified food starch would constitute 1.25% of the total weight of the egg white portion of the formulated fried egg product; salt would constitute 0.4% of the total weight of the egg white portion of the formulated fried egg product; and SLS would constitute 0.1% of the total weight of the egg white portion of the formulated fried egg product.
In yet another alternative formula, the egg white portion would include egg whites forming 93% of the total weight of the egg white portion of the formulated fried egg product; delight modified food starch DELIGHT oil would constitute 2% of the total weight of the egg white portion of the formulated fried egg product; soy bean oil would constitute 2% of the total weight of the egg white portion of the formulated fried egg product; polar gel POLAR GEL modified food starch would constitute 2.5% of the total weight of the egg white portion of the formulated fried egg product; salt would constitute 0.4% of the total weight of the egg white portion of the formulated fried egg product; and SLS would constitute 0.1% of the total weight of the egg white portion of the formulated fried egg product.
In yet another alternative formula, the egg white portion would include egg whites forming 94% of the total weight of the egg white portion of the formulated fried egg product; delight modified food starch DELIGHT OIL would constitute 2% of the total weight of the egg white portion of the formulated fried egg product; soy bean oil would constitute 2% of the total weight of the egg white portion of the formulated fried egg product; polar gel POLAR GEL modified food starch would constitute 1.25% of the total weight of the egg white portion of the formulated fried egg product; salt would constitute 0.4% of the total weight of the egg white portion of the formulated fried egg product; and SLS would constitute 0.35% of the total weight of the egg white portion of the formulated fried egg product.
In yet another alternative formula, the egg white portion would include egg whites forming 95.5% of the total weight of the egg white portion of the formulated fried egg product; delight modified food starch DELIGHT OIL would constitute 2% of the total weight of the egg white portion of the formulated fried egg product; soy bean oil would constitute 2% of the total weight of the egg white portion of the formulated fried egg product; salt would constitute 0.4% of the total weight of the egg white portion of the formulated fried egg product; and SLS would constitute 0.1% of the total weight of the egg white portion of the formulated fried egg product.
In yet another alternative formula, the egg white portion would include egg whites forming 94.25% of the total weight of the egg white portion of the formulated fried egg product; water would constitute 4% of the total weight of the egg white portion of the formulated fried egg product; polar gel POLAR GEL modified food starch would constitute 1.25% of the total weight of the egg white portion of the formulated fried egg product; salt would constitute 0.4% of the total weight of the egg white portion of the formulated fried egg product; and SLS would constitute 0.1% of the total weight of the egg white portion of the formulated fried egg product.
In yet another alternative formula, the egg white portion would include egg whites forming 97.2% of the total weight of the egg white portion of the formulated fried egg product; polar gel POLAR GEL modified food starch would constitute 2.5% of the total weight of the egg white portion of the formulated fried egg product; xanthan gum would constitute 0.2% of the total weight of the egg white portion of the formulated fried egg product; and citric acid would constitute 0.1% of the total weight of the egg white portion of the formulated fried egg product.
In yet another alternative formula the egg white portion would include egg whites forming 93.84% of the total weight of the egg white portion of the formulated fried egg product; water would constitute 3% of the total weight of the egg white portion of the formulated fried egg product; Purity starch would constitute 2% of the total weight of the egg white portion of the formulated fried egg product; salt would constitute 0.8% of the total weight of the egg white portion of the formulated fried egg product; propylene glycol would constitute 0.2% of the total weight of the egg white portion of the formulated fried egg product; xanthan gum would constitute 0.1% of the total weight of the egg white portion of the formulated fried egg product; white pepper would constitute 0.04% of the total weight of the egg white portion of the formulated fried egg product; and citric acid would constitute 0.02% of the total weight of the egg white portion of the formulated fried egg product. In yet another alternative formula the egg white portion would include egg whites forming 97.2% of the total weight of the egg white portion of the formulated fried egg product; polar gel would constitute 2.5% of the total weight of the egg white portion of the formulated fried egg product; xanthan gum would constitute 0.2% of the total weight of the egg white portion of the formulated fried egg product; and citric acid would constitute 0.1% of the total weight of the egg white portion of the formulated fried egg product.
In yet another alternative formula, the egg white portion would include egg whites forming 85.6% of the total weight of the egg white portion of the formulated fried egg product; water would constitute 10% of the total weight of the egg white portion of the formulated fried egg product; non-fat dry milk would constitute 1% of the total weight of the egg white portion of the formulated fried egg product; purity PURITY W modified food starch would constitute 2% of the total weight of the egg white portion of the formulated fried egg product; salt would constitute 0.4% of the total weight of the egg white portion of the formulated fried egg product; and natural flavor for fried egg would constitute 1% of the total weight of the egg white portion of the formulated fried egg product.
A formula for the egg yolk portion of the formulated fried egg product would constitute egg yolks forming 99.57% of the total weight of the egg yolk portion of the formulated fried egg product; xanthan gum would form 0.225% of the total weight of the egg yolk portion of the formulated fried egg product; and salt would constitute 0.4% of the total weight of the egg yolk portion of the formulated fried egg product.
In yet another formula for the egg yolk portion of the formulated fried egg product would constitute egg yolks forming 50% of the total weight of the egg yolk portion of the formulated fried egg product; whole egg would constitute 49.55% of the total weight of the egg yolk portion of the formulated fried egg product; and xanthan gum would form 0.45% of the total weight of the egg yolk portion of the formulated fried egg product.
In yet another formula for the egg yolk portion of the formulated fried egg product would constitute egg yolks forming 50.05% of the total weight of the egg yolk portion of the formulated fried egg product; hard cooked yolk would constitute 39.83% of the total weight of the egg yolk portion of the formulated fried egg product; water would constitute 10% of the total weight of the egg yolk portion of the formulated fried egg product; xanthan gum would constitute 0.05% of the total weight of the egg yolk portion of the formulated fried egg product; propylene glycol would constitute 0.05% of the total weight of the egg yolk portion of the formulated fried egg product; and citric acid would constitute 0.02% of the egg yolk portion of the formulated fried egg product.
In yet another formula for the egg yolk portion of the formulated fried egg product would constitute egg yolks forming 79.9% of the total weight of the egg yolk portion of the formulated fried egg product; egg whites would constitute 19.5% of the total weight of the egg yolk portion of the formulated fried egg product; xanthan gum would constitute 0.25% of the total weight of the egg yolk portion of the formulated fried egg product; carrageenan would constitute 0.25% of the total weight of the egg yolk portion of the formulated fried egg product; and citric acid would constitute 0.1% of the total weight of the egg yolk portion of the formulated fried egg product.
The procedures identified herein enable individual formulated fried eggs to be held frozen, refrigerated and/or hot for extended periods of time without loss of product integrity.
The temperature of the formulated fried egg within the mold 10 following freezing is verified to not exceed 36° F. or 2.22° C. The frozen formulated fried eggs may then be packaged in poly lined bags and stored in a freezer for future transportation, delivery, reheating, and consumption by an individual.
Initially, shell eggs were broken and separated into liquid egg yolk portions and liquid egg white portions by commercial egg shelling and separation techniques. 600.6 grams of liquid egg yolk were placed into a mixing vessel. Next, 120 ml. of cold water was combined with 477.96 grams of hard cooked egg yolk in a mixer whereupon mixing occurred. Next, 0.6 grams of propylene glycol were combined to 0.6 grams of xanthan gum in a bucket where mixing occurred through use of a whisk. Next, 0.24 grams of citric acid were added to the glycol/gum mixture whereupon mixing occurred. The mixed glycol/gum/citric acid mixture and water/hard cooked egg yolk mixture were added to the liquid egg yolk where agitation occurred. The mixed yolk portion was then transferred to a heat exchanger for preheating to a temperature just below the yolk coagulation point. The preheated liquid egg yolk portion was then pumped to a yolk depositor.
3,753.6 grams of egg whites were added to a mixing vessel. Next, 120 ml. of hot water were combined with 80 grams of modified food starch where mixing occurred. Next, 8 grams of propylene glycol and 4 grams of xanthan gum were then added to a bucket and mixed with a whisk. The glycol/gum mixture was then added to the water/starch mixture whereupon mixing occurred. The resulting mixture was combined with the liquid egg whites where mixing occurred.
The liquid egg white portion was then transferred to a heat exchanger for preheating. The preheated liquid egg white portion was then pumped to a egg white depositor for placement within a plurality of molds. The molds containing the preheated liquid egg white portion were then exposed to heat of approximately 325° F. or 162.78° C. The mold was then transferred to a yolk depositor whereupon a desired volume of preheated egg yolk was deposited upon the heated egg white portion. The molds containing the egg white portion and egg yolk portion were then transferred to a convection oven whereupon cooking occurred for 7.75 minutes at a temperature of 325° F. or 162.78° C. with the humidity set at full steam with the dampers closed. Following cooking the molds were transferred to a cooling area where the molds were permitted to cool at room temperature for a period of 30 minutes. Next, the cooled molds of formulated fried eggs were transferred to a cryogenic Spyro freezer for quick freezing. Following freezing, the frozen formulated fried eggs were separated from the molds for packaging and storage. Next, the packaged frozen formulated fried eggs were thawed and were reheated within a microwave oven at a low power setting where the formulated fried eggs were covered with microwave compatible plastic to prevent dehydration, skin formation, and/or crusting. The formulated fried obtained according to the above-identified methodology provided a superior formulated fried egg resembling a natural fried egg in appearance, taste, and mouth feel.
Initially, shell eggs were broken and separated into liquid egg yolk portions and liquid egg white portions by commercial egg shelling and separation techniques. 958.8 grams of liquid egg yolk were added to a mixing vessel. Next, 234 grams of egg whites were combined with 2.99 grams of xanthan gum and 2.99 grams of carrageenen carrageenan whereupon mixing occurred. Next, 1.20 grams of citric acid were added to the egg white/gum/carrageenen white/gum/carrageenan mixture whereupon mixing occurred. The resulting mixture was then added to the liquid egg yolk where agitation occurred. The mixed yolk portion was then transferred to a heat exchanger for preheating to a temperature just below the yolk coagulation point. The preheated liquid egg yolk portion was then pumped to a yolk depositor.
2,430 grams of liquid egg whites were added to a mixing vessel. Next, 62.5 grams of polar gel POLAR GEL modified food starch were combined with 5 grams of xanthan gum and 2.5 grams of citric acid whereupon mixing occurred and mixed. The mixed polar gel/gum/citric acid POLAR GEL modified food starch/gum/citric acid was then added to the liquid egg yolks whereupon mixing occurred. The liquid egg white portion was then transferred to a heat exchanger for preheating. The preheated liquid egg white portion was then pumped to a egg white depositor where placement within a plurality of molds occurred. The molds containing the preheated liquid egg white portions were then exposed to heat of approximately 375° F. or 190.56° C. The molds were then transferred to a yolk depositor where a desired volume of egg yolk was deposited upon the egg white portion. The molds containing the egg white portion and egg yolk portion were then transferred to a convection oven where cooking occurred and cooked for 6.5 minutes at a temperature of 375° F. or 190.56° C. with the humidity set at full steam with the oven dampers closed. Following cooking, the molds were transferred to a cooling area where the molds were cooled at room temperature for a period of 30 minutes. Next, the cooled molds of formulated fried eggs were transferred to a cryogenic Spyro freezer for quick freezing. Following freezing, the formulated fried eggs were separated from the molds for packaging and storage. Next, the package for frozen formulated fried eggs were thawed and were reheated within a microwave oven at a low power setting where; before reheating, the formulated fried eggs were covered with microwave compatible plastic to prevent dehydration, skin formation, and/or crusting. The formulated fried eggs obtained according to the above-identified methodology provided a superior formulated fried egg resembling a natural fried egg in appearance, taste, and mouth feel.
Initially, shell eggs were broken and separated into liquid egg yolk portions and liquid egg white portions by commercial egg shelling and separation techniques. 500 grams of liquid egg yolk were added to a mixing vessel. Next, 495.5 grams of whole egg and 4.5 grams of xanthan gum were placed in a mixing vessel and mixed. The mixed whole egg and gum were then added to the liquid egg yolk whereupon mixing occurred. The mixed yolk portion was then transferred to a heat exchanger for preheating to a temperature just below the yolk coagulation point. The preheated liquid egg yolk portion was then pumped to a yolk depositor.
890.5 grams of liquid egg whites were added to a mixing vessel. Next, 80 grams of soy bean oil, 25 grams of polar gel POLAR GEL modified food starch, 5 grams of salt, and 0.5 grams of xanthan were added to a mixing vessel and mixed. The mixed oil/gel/salt/gum was then added to the liquid egg whites where mixing occurred. The liquid egg white portion was then transferred to a heat exchanger for preheating. The preheated liquid egg white portion was then pumped to an egg white depositor where placement within a plurality of molds occurred. The molds containing the preheated liquid egg white portions were then exposed to heat of approximately 375° F. or 190.56° C. The molds were then transferred to a yolk depositor where a desired volume of egg yolk was placed upon the egg white portion within the mold. The molds containing the egg white portion and egg yolk portion were then transferred to a convection oven where cooking occurred for 6.5 minutes at a temperature of approximately 375° F. or 190.56° C. where full steam was provided for the final one-third of the cooking time. The oven dampers were closed during the final one-third of the cooking time to maximize humidity. Following cooking, the molds containing the cooked formulated fried eggs were transferred to a cooling area where the molds were cooled at room temperature for a period of 30 minutes. Next, the cooled molds of formulated fried eggs were transferred to a cryogenic Sypro SPYRO freezer for quick freezing. Following freezing, the frozen formulated fried eggs were separated from the molds for packaging and storage. Next, the packaged frozen formulated fried eggs were thawed and were reheated within in a microwave oven at a low power setting where; before reheating, the formulated fried eggs were covered with microwave-compatible plastic to prevent dehydration, skin formation, and/or crusting. The formulated fried eggs obtained according to the above-identified methodology provided a superior formulated fried egg resembling a natural fried egg in appearance, taste, and mouth feel.
The above-identified ingredients, temperature, and processing procedures resulted in a formulated fried egg having increased thickness, improved color, texture, mouth feel, and the over all appearance of a naturally fried egg.
It should be noted that the process steps identified above may be substantially interchained and modified without sacrifice as to the final formulated fried egg so long as temperature is regulated and mixing time is regulated to avoid excessive temperatures and over mixing.
In general, the ingredients identified herein have been provided for illustrative purposes and should not be considered as restrictive. In addition, reference herein to modified food starch may generally include a wide variety of commercially available corn starches and/or potato starches used in food products which are FDA approved for consumption by individuals. In addition, certain sugars may be used as substitutes for or in combination with either of the modified food starches identified herein. Further, reference herein to soy oil and/or corn oil may include reference to other edible oils namely peanut oil, and vegetable oils. It should also be noted that a number of alternative edible oils may adequately function as substitute ingredients for the identified soy bean oil and/or corn oil herein.
Carboxymethylcellulose, carrageenan, guar gums, locust bean gum, beta carotene, agar, glycerol mono stearate, mono diglycerides and polypropylene glycol esters may function as acceptable substitutes and/or replacements for the xanthan gum and the gums and emulsifiers herein. Further, other milk products may be substituted for the non-fat dry milk and whey as used herein for incorporation into the consumable food product including eggs.
It should be noted that the percentage weights provided herein have been rounded mathematically which in certain instances may not exactly equal 100%. In these instances, the percentage of eggs and/or water may be insignificantly increased or decreased to provide a 100% summation.
The above examples and disclosure are intended to be illustrative and not exhaustive. These examples and description will suggest many variations and alternatives to one of ordinary skill in the art. All of these alternatives and variations are intended to be included within the scope of the attached claims. Those familiar with the art may recognize other equivalents to the specific embodiments described herein which equivalents are also intended to be encompassed by the claims attached hereto.
The present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof, therefore, the illustrative embodiments should be considered in all respects as illustrative and not restrictive, reference being made to dependent claims rather than to the foregoing description to indicate the scope of the invention.
While this invention may be embodied in many different forms, there are described in detail herein specific preferred embodiments of the invention. This description is an exemplification of the principles of the invention and is not intended to limit the invention to the particular embodiments illustrated.
For the purposes of this disclosure, like reference numerals in the figures shall refer to like features unless otherwise indicated.
Further, the particular features presented in the dependent claims can be combined with each other in other manners within the scope of the invention such that the invention should be recognized as also specifically directed to other embodiments having any other possible combination of the features of the dependent claims. For instance, for purposes of claim publication, any dependent claim which follows should be taken as alternatively written in a multiple dependent form from all prior claims which possess all antecedents referenced in such dependent claim if such multiple dependent format is an accepted format within the jurisdiction (e.g. each claim depending directly from claim 1 should be alternatively taken as depending from all previous claims). In jurisdictions where multiple dependent claim formats are restricted, the following dependent claims should each be also taken as alternatively written in each singly dependent claim format which creates a dependency from a prior antecedent-possessing claim other than the specific claim listed in such dependent claim below (e.g. claim 3 may be taken as alternatively dependent from claim 2; claim 4 may be taken as alternatively dependent on claim 2, or on claim 3; claim 6 may be taken as alternatively dependent from claim 5; etc.).
This completes the description of the preferred and alternate embodiments of the invention. Those skilled in the art may recognize other equivalents to the specific embodiment described herein which equivalents are intended to be encompassed by the claims attached hereto.
Merkle, Jonathan A., Mathews, Jason W., Ball, Hershell R.
| Patent | Priority | Assignee | Title |
| 10251414, | Dec 21 2001 | Michael Foods, Inc. | Formulated egg product suitable for processing |
| Patent | Priority | Assignee | Title |
| 1756189, | |||
| 1900444, | |||
| 1929919, | |||
| 1989359, | |||
| 2000384, | |||
| 2052028, | |||
| 2093786, | |||
| 2159246, | |||
| 2176078, | |||
| 2234526, | |||
| 2395587, | |||
| 2463112, | |||
| 2565311, | |||
| 2593577, | |||
| 2848334, | |||
| 2902396, | |||
| 2920966, | |||
| 3027852, | |||
| 3038418, | |||
| 3043700, | |||
| 3113872, | |||
| 3212906, | |||
| 3260606, | |||
| 3293044, | |||
| 3404008, | |||
| 3409446, | |||
| 3459560, | |||
| 3522777, | |||
| 3547658, | |||
| 3594183, | |||
| 3640731, | |||
| 3640732, | |||
| 3652397, | |||
| 3655405, | |||
| 3662672, | |||
| 3697290, | |||
| 3864500, | |||
| 3889012, | |||
| 3911144, | |||
| 3920857, | |||
| 3941892, | Jul 01 1974 | General Foods Corporation | Low-cholesterol egg product and process |
| 3958034, | Feb 06 1975 | Cornell Research Foundation, Inc. | Fractionated egg yolk product |
| 3982040, | Oct 16 1975 | The Procter & Gamble Company | Egg white composition |
| 3987212, | Jul 18 1974 | Anheuser-Busch, Incorporated | Cholesterol free egg product |
| 4000323, | Sep 16 1974 | The Procter & Gamble Company | Shaped textured protein food product |
| 4025260, | Jun 03 1974 | LACHOY FOOD PRODUCTS CO , A CORP OF DE | Food extrusion device |
| 4034124, | Nov 25 1974 | Lever Brothers Company | Emulsions |
| 4046922, | Mar 15 1972 | The Quaker Oats Company | Shelf stable, semi-moist simulated egg |
| 4068013, | Apr 05 1976 | Frozen sweet souffles and method of preparing same | |
| 4120986, | Mar 05 1976 | NATIONAL STARCH AND CHEMICAL CORPORATION, A DE CORP | Whole egg replacer |
| 4157404, | Jul 28 1978 | Asahi Kasei Kogyo Kabushiki Kaisha | Process for obtaining yolk lecithin from raw egg yolk |
| 4200663, | Sep 23 1977 | S. & R. Food Co., Inc. | Cholesterol-free egg product having improved cooking tolerance |
| 4219585, | Oct 02 1978 | Process for extracting oil from egg yolks | |
| 4234619, | Nov 16 1977 | Asahi Kasei Kogyo Kabushiki Kaisha | Decholesterolized and defatted egg powder and method for producing same |
| 4425367, | Sep 16 1982 | The United States of America as represented by the Secretary of the Army | Method of producing thermally processed egg products |
| 4428971, | Jul 29 1981 | Societe D'Assistance Technique Pour Produits Nestle S.A. | Process for the preparation of a composition for frozen or deep-frozen souffles |
| 4466923, | Apr 01 1982 | The United States of America as represented by the Secretary of | Supercritical CO2 extraction of lipids from lipid-containing materials |
| 4478866, | Sep 18 1981 | Kyowa Hakko Kogyo Kabushiki Kaisha | Emulsifiers comprising lysophosphatidic acid or a salt thereof and processes for making a dough containing same |
| 4493854, | Sep 20 1983 | The United States of America as represented by the Secretary of | Production of defatted soybean products by supercritical fluid extraction |
| 4495207, | Oct 25 1982 | The United States of America as represented by the Secretary of | Production of food-grade corn germ product by supercritical fluid extraction |
| 4524082, | Oct 17 1980 | ROBERT LIOT S A | Highly concentrated egg white or salted whole egg product and its method of preparation |
| 4524083, | Oct 15 1976 | ROGER LIOT, S A | Reserved liquid eggs and method of preparation |
| 4574690, | Jul 13 1984 | Apparatus for forming wrapped food products | |
| 4612197, | Jun 27 1984 | NESTEC S A , | Sauce enhancer in tubes |
| 4618499, | Feb 14 1985 | United Biscuits (UK) Limited | Methods for making filled extruded food products |
| 4670285, | Aug 06 1982 | Wyeth | Infant formula |
| 4703060, | Apr 06 1983 | SOCIETE D ASSISTANCE TECHNIQUE POUR PRODUITS NESTLE S A | Nutritive compositions containing fatty substances and a process for the preparation thereof |
| 4714571, | Feb 13 1984 | Elan Pharmaceuticals, Inc | Process for purification of phospholipids |
| 4746521, | Mar 01 1986 | Tajimaya Food Company, Ltd. | Method of manufacturing a food containing soybean protein isolate |
| 4776173, | Dec 20 1985 | Angio-Medical Corporation | Method for extracting a substance from animal derived material |
| 4794009, | Nov 14 1985 | Method for forming filled dough products | |
| 4808425, | Sep 08 1986 | NORTH CAROLINA STATE UNIVERSITY, A NORTH CAROLINA UNIVERSITY | Method for the ultrapasteurization of liquid whole egg products |
| 4814111, | Feb 13 1984 | Elan Pharmaceuticals, Inc | Process for purification of phospholipids |
| 4844926, | Jun 05 1987 | Egg lecithin process | |
| 4847015, | Feb 10 1986 | Kewpie Kabushiki Kaisha | Process for producing egg yolk lecithin having reduced PE content and/or containing substantially no impurities |
| 4857329, | Aug 19 1985 | Agency of Industrial Science & Technology | Process for extracting lipids from mortierella genus fungi |
| 4879125, | Oct 29 1986 | Sandwich in a lunch box | |
| 4880573, | Jul 24 1986 | Asterol International | Process for eliminating cholesterol contained in a fatty substance of animal origin and the fatty substance with reduced cholesterol obtained |
| 4880639, | Aug 20 1987 | Henkel Kommandigesellschaft auf Aktien | Taste of hens' eggs |
| 4925637, | May 22 1987 | BIOVANCE NEBRASKA, INC | Liquid feed supplement for monogastric animals |
| 4957760, | Feb 16 1989 | North Carolina State University | Ultrapasteurization of liquid whole egg products with direct heat |
| 4957768, | Feb 18 1988 | Unilever Patent Holdings B.V. | Food emulsion |
| 4994291, | Feb 16 1989 | North Carolina State University | Method for the ultrapasteurization of liquid whole egg |
| 4997668, | May 02 1989 | PINNACLE FOODS BRANDS CORPORATION | Production of low-cholesterol milk fat by solvent extraction |
| 5024846, | Aug 26 1987 | Carran Norman Stuart, McLachlan | Separation of sterols from lipids |
| 5026565, | Aug 19 1987 | Corran Norman Stuart, McLachlan | Removal of lipid components from foodstuffs and products thereof |
| 5028448, | May 25 1990 | B V NEDERLANDSE INDUSTRIE VAN EIPRODUKTEN, ENERGIEWEG 9, POSTBUS 113, 8070 AC NUNSPEET, THE NETHERLANDS | Process for preparing an egg concentrate |
| 5037661, | Mar 16 1990 | CENTER FOR ADVANCED TECHNOLOGY AND INNOVATION, THE | Functional decholesterolized egg yolks |
| 5061505, | Sep 06 1989 | SKW Trostberg Aktiengesellschaft | Process for the removal of cholesterol and/or cholesterol esters from foodstuffs |
| 5063070, | Jun 30 1989 | NABISCO, INC , A NJ CORP | Processes for separation of sterol compounds from fluid mixtures using substantially insoluble compounds |
| 5064668, | Jun 30 1989 | NABISCO, INC , A NJ CORP | Process for separation of sterol compounds from fluid mixtures |
| 5073267, | Apr 11 1988 | Institut National de la Recherche Agronomique | Process for the extraction of volatile compounds with supercritical carbon dioxide, and compounds obtained |
| 5073399, | Jul 11 1990 | MICHAEL FOODS OF DELAWARE, INC | Simulated uncooked egg with shaped egg-yolk and method of making |
| 5082674, | Sep 29 1989 | THOMAS J LIPTON CO , DIVISION OF CONOPCO INC A CORPORATION OF NY | Food product |
| 5084215, | Feb 13 1984 | Elan Pharmaceuticals, Inc | Process for purification of phospholipids |
| 5091117, | Apr 16 1990 | Nabisco Technology Company | Process for the removal of sterol compounds and saturated fatty acids |
| 5092964, | Feb 03 1989 | PINNACLE FOODS BRANDS CORPORATION | Production of low cholesterol butter oil by vapor sparging |
| 5097017, | Dec 20 1989 | Solae, LLC; SOLAE HOLDINGS LLC | Process for making soy protein concentrate |
| 5116628, | Oct 30 1989 | Sumitomo Seika Chemicals Co., Ltd.; Otsuka Foods Co., Ltd.; Mitsubishi Corporation | Process for producing liquid egg having reduced cholesterol content |
| 5120556, | Aug 04 1989 | Idemitsu Petrochemical Co., Ltd.; Nihon Shokuhin Kako Co., Ltd. | Method for inhibiting oxidation of unsaturated hydrocarbon compounds and food and drink containing such compounds |
| 5120559, | Oct 03 1991 | Cornell Research Foundation, Inc | Extrusion processing with supercritical fluids |
| 5130155, | Oct 30 1990 | Processed raw egg preservable at room temperature and process therefor | |
| 5132288, | Jul 31 1989 | Michael Foods, Inc. | Method for controlling Salmonella enteritidis in poultry |
| 5147672, | Aug 19 1987 | MCLACHLAN, CORRAN NORMAN STUART | Removal of lipid components from foodstuffs |
| 5151188, | Jun 12 1990 | UNITED STATES OF AMERICA, THE , AS REPRESENTED BY THE SECRETARY OF AGRICULTURE | Supercritical fluid extraction enhancer |
| 5213968, | Aug 21 1989 | Nestec S.A. | Process for preparing emulsifying agents |
| 5227189, | Jul 11 1990 | MICHAEL FOODS OF DELAWARE, INC | Simulated raw egg composition |
| 5238694, | Oct 30 1989 | Sumitomo Seiko Chemicals Co., Ltd.; Otsuka Foods Co., Ltd.; Mitsubishi Corporation | Liquid egg having reduced cholesterol content |
| 5246717, | Oct 31 1991 | EGGLAND S BEST, LLC | Eggs compatible with cholesterol-reducing diet and method of producing the same |
| 5262190, | Dec 23 1991 | Kansas State University Research Foundation | Extruded meat-based snack food and method for prearing same |
| 5268442, | Nov 13 1990 | NORWEST BUSINESS CREDIT, INC | Chiral copolymers with oligosiloxane spacers |
| 5283072, | Jun 24 1985 | Modified and simulated liquid poultry egg products and methods of making the same | |
| 5287632, | Jul 31 1989 | Novartis Corporation | Supercritical fluid and near critical gas extraction of organic solvents from formed articles |
| 5288619, | Dec 18 1989 | KRAFT FOOD INGREDIENTS CORPORATION | Enzymatic method for preparing transesterified oils |
| 5290583, | Apr 02 1992 | MICHAEL FOODS OF DELAWARE, INC | Method of electroheating liquid egg and product thereof |
| 5302405, | Aug 31 1992 | PINNACLE FOODS BRANDS CORPORATION | Method for removing cholesterol and fat from egg yolk by chelation and reduced-cholesterol egg product |
| 5304546, | Jan 29 1990 | Roquette Freres | Process of refining mixtures obtained from treatments of fatty media with cyclodextrin and containing complexes of cyclodextrin with lipophilic compounds |
| 5378487, | Mar 17 1993 | CENTER FOR ADVANCED TECHNOLOGY AND INNOVATION, THE | Oil extraction of cholesterol from milk products |
| 5399369, | May 15 1992 | NUTRASWEET COMPANY, THE A DE CORP | Accelerated supercritical fluid extraction process |
| 5403898, | May 04 1992 | NORWEST BUSINESS CREDIT, INC | Single arm attached cyclodextrin polysiloxanes and use thereof as chiral stationary phases in chromatographic separation of enantiomers |
| 5470377, | Mar 08 1993 | Separation of solutes in gaseous solvents | |
| 5478585, | Sep 03 1991 | Sumitomo Seika Chemicals Co., Ltd.; Otsuka Foods Co., Ltd.; Mitsubishi Corporation | Process for producing lipoprotein-containing substance having reduced lipid content |
| 5487911, | Oct 31 1989 | Kewpie Kabushiki Kaisha | Processed egg powder and process for production thereof |
| 5514401, | Mar 19 1990 | The Regents of the University of California | Supercritical fluid extraction of cholesterol from liquid egg yolk |
| 5552173, | Feb 23 1994 | CONAGRA FOODS PACKAGED FOODS COMPANY, INC | Method for defatting meat |
| 5584989, | Jul 13 1990 | Isco, Inc. | Apparatus for supercritical fluid extraction having means for removing extraction from collection solvent |
| 5589211, | Jul 23 1985 | NATIONAL PASTEURIZED EGGS, INC | Methods for processing poultry shell eggs |
| 5599381, | Mar 08 1993 | Separation of solutes in gaseous solvents | |
| 5601707, | Jul 13 1990 | TELEDYNE ISCO, INC | Apparatus and method for supercritical fluid extraction or supercritical fluid chromatography |
| 5616352, | Sep 19 1994 | Degussa AG | Process for the production of fat- and cholesterol-reduced powered products based on eggs which are characterized by a high phospholipid content |
| 5620735, | Feb 01 1995 | Cargill, Incorporated | Simulated egg patty |
| 5647976, | Mar 03 1995 | Dionex Corporation | High pressure and temperature cell for solvent extraction |
| 5653885, | Jul 13 1990 | TELEDYNE ISCO, INC | Apparatus and method for supercritical fluid extraction |
| 5656319, | Sep 07 1988 | DSM IP ASSETS B V | Food product with high concentrations of omega-3 highly unsaturated fatty acids |
| 5665416, | Feb 01 1995 | Cargill, Incorporated | Simulated egg patty |
| 5670614, | Aug 25 1994 | United States Surgical Corporation | Method of increasing the plasticity and/or elasticity of polymers via supercritical fluid extraction and medical devices fabricated therefrom |
| 5676737, | Jun 07 1995 | Method for separating solutes in gaseous solvents | |
| 5690828, | Jul 13 1990 | TELEDYNE ISCO, INC | Apparatus and method for supercritical fluid extraction |
| 5718937, | Nov 14 1994 | Degussa AG | Process for the extraction of natural aromas from natural substances containing fat and oil |
| 5738498, | Jul 13 1990 | TELEDYNE ISCO, INC | Apparatus and method for thermoelectric cooling of an extraction fluid pump |
| 5750679, | Aug 27 1993 | Hoechst Aktiengesellschaft | Process for obtaining pharmacologically active compounds from complex mixtures of substances |
| 5755559, | Jul 13 1990 | TELEDYNE ISCO, INC | Apparatus and method for pumping supercritical fluid and measuring flow thereof |
| 5759549, | Nov 25 1994 | HELSINKI UNIVERSITY LICENSING, LTD | Processes for the separatin of lipids |
| 5780095, | Jan 24 1992 | Method of preparing a dietary, cholesterol-reduced whole egg or egg yolk product, and its processing into food stuffs | |
| 5783243, | Jun 24 1996 | Process for extracting and desolventizing natural oil-containing food products with minimum structural damage | |
| 5843311, | Jun 14 1994 | Dionex Corporation | Accelerated solvent extraction method |
| 5880300, | Jan 31 1997 | Cargill, Incorporated | Phospholipid-based removal of sterols from fats and oils |
| 5882565, | Dec 11 1995 | Cellresin Technologies, LLC | Barrier material comprising a thermoplastic and a compatible cyclodextrin derivative |
| 5932276, | Jun 07 1995 | General Mills, Inc | Low water activity egg product |
| 6235330, | Sep 18 1998 | LAMB WESTON, INC | Process for making free-flowing, coated, frozen food |
| 20020058098, | |||
| D272009, | Oct 03 1980 | Molded poultry strip or similar article | |
| D295225, | Dec 25 1984 | Kabushiki-Kaisha Ito-Seisenbu-Honten | Snack food |
| D391737, | Mar 01 1996 | SMART POUCH, LLC | Twisted meat filled dough product |
| EP157619, | |||
| EP371856, | |||
| EP387708, | |||
| EP426425, | |||
| EP493045, | |||
| EP503293, | |||
| EP5311041, | |||
| EP545025, | |||
| EP611281, | |||
| GB1525929, | |||
| JP2283263, | |||
| JP59135847, | |||
| JP5937060, | |||
| JP60105471, | |||
| JP60163570, | |||
| JP61106329, | |||
| JP62262998, | |||
| 19898, | |||
| WO9222220, | |||
| WO9639873, |
| Executed on | Assignor | Assignee | Conveyance | Frame | Reel | Doc |
| May 29 2015 | Michael Foods of Delaware, Inc. | (assignment on the face of the patent) | / | |||
| Aug 07 2015 | MICHAEL FOODS OF DELAWARE, INC | BARCLAYS BANK PLC, AS ADMINISTRATIVE AGENT | AFTER-ACQUIRED INTELLECTUAL PROPERTY SECURITY AGREEMENT SIXTH SUPPLEMENTAL FILING | 036408 | /0302 | |
| Feb 20 2024 | MICHAEL FOODS OF DELAWARE, INC | COMPUTERSHARE TRUST COMPANY, NATIONAL ASSOCIATION, AS NOTES COLLATERAL AGENT | SECURITY INTEREST SEE DOCUMENT FOR DETAILS | 066643 | /0398 | |
| Feb 20 2024 | BARCLAYS BANK PLC, AS RESIGNING ADMINISTRATIVE AGENT | JPMORGAN CHASE BANK, N A , AS SUCCESSOR ADMINISTRATIVE AGENT | NOTICE OF ASSIGNMENT AND ASSUMPTION OF SECURITY INTEREST IN INTELLECTUAL PROPERTY | 066988 | /0104 |
| Date | Maintenance Fee Events |
| Aug 12 2019 | M1553: Payment of Maintenance Fee, 12th Year, Large Entity. |
| Date | Maintenance Schedule |
| Jan 02 2021 | 4 years fee payment window open |
| Jul 02 2021 | 6 months grace period start (w surcharge) |
| Jan 02 2022 | patent expiry (for year 4) |
| Jan 02 2024 | 2 years to revive unintentionally abandoned end. (for year 4) |
| Jan 02 2025 | 8 years fee payment window open |
| Jul 02 2025 | 6 months grace period start (w surcharge) |
| Jan 02 2026 | patent expiry (for year 8) |
| Jan 02 2028 | 2 years to revive unintentionally abandoned end. (for year 8) |
| Jan 02 2029 | 12 years fee payment window open |
| Jul 02 2029 | 6 months grace period start (w surcharge) |
| Jan 02 2030 | patent expiry (for year 12) |
| Jan 02 2032 | 2 years to revive unintentionally abandoned end. (for year 12) |