초록 ▼

Devices are claimed for producing egg-yolk containing artificial egg-yolk materials and egg-white or other thermally non-reversible gel formers. The egg-yolk is produced in the form of a cylinder, which is useful to be cut into disks, which after being encapsulated into an edible membrane, are used

Devices are claimed for producing egg-yolk containing artificial egg-yolk materials and egg-white or other thermally non-reversible gel formers. The egg-yolk is produced in the form of a cylinder, which is useful to be cut into disks, which after being encapsulated into an edible membrane, are used in combination with egg-white to form egg-products which may be fried or poached in a similar manner as real eggs.

대표청구항 ▼

[ What is claimed is:] [1.] A device for making artificial egg-yolk comprising:a first vessel for holding a first mixture of artificial egg-yolk materials at a first temperature higher than 140.degree. F., the egg-yolk materials comprising a positive thermoreversible gel former, the positive thermor

[ What is claimed is:] [1.] A device for making artificial egg-yolk comprising:a first vessel for holding a first mixture of artificial egg-yolk materials at a first temperature higher than 140.degree. F., the egg-yolk materials comprising a positive thermoreversible gel former, the positive thermoreversible gel former providing a gel temperature to the artificial egg-yolk;a second vessel for holding a liquid comprising egg-white at a second temperature;a first pump and a second pump, each pump having an inlet and an outlet, the inlet of the first pump connected to the first vessel and the inlet of the second pump connected to the second vessel,the outlets of the first and second pumps being connected to each other for bringing together a first quantity of the first mixture with a second quantity of the liquid to form a second mixture having a third temperature, the quantities and temperatures of the first mixture and the liquid being such that the third temperature is higher than the gel temperature but lower than a temperature at which the egg-white coagulates.