Process of treating vegetables for use in a vegetable omelette mix
US4910036A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Jan 4, 1989 |
| Grant date | Mar 20, 1990 |
| Priority date | — |
| Expiry date | Jan 4, 2009 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L29/212
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A low cholesterol vegetable omelette mix is prepared by blending a biologically-stable vegetable sauce with a low calorie liquid egg product. The vegetable sauce is prepared by a process comprising the following steps: mixing a starch and water to form a starch slurry; cooking the strach slurry; adding a food grade acidulent to form a sauce; adding chopped vegetables to produce a vegetable sauce with a pH of no more than 4.6; heating the vegetable sauce; cooling the vegetable sauce; and aseptically packaging the vegetable sauce. After processing the vegetables in this manner, the vegetable sauce can be blended with a low cholesterol liquid egg product without microbiological contamination of the egg product. The resulting vegetable omelette mix can then be packaged for subsequent omelette preparation.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.