Detailed Description
As used herein, the singular forms "a", "an" and "the" refer to both the singular and the plural, unless expressly specified to the contrary.
The present invention is based on the following findings: a pleasant smoke flavor can be imparted to raw, uncooked eggs using the cold smoking process. The smoking methods described herein can allow raw eggs to penetrate the smoked flavor without cooking the egg. Thus, the smoked raw eggs can be used in the preparation of recipes and a range of foods in much the same way as ordinary conventional raw eggs. However, because the smoked raw eggs prepared according to the methods described herein have a smoked flavor, the smoked flavor is also imparted to foods prepared with the smoked raw eggs.
The method of the present invention is particularly useful for imparting a smoked flavor to raw poultry (i.e., bird) eggs.
In one aspect of the invention, a method of preparing a smoked, raw avian egg is provided that includes the step of cold-smoking a raw avian egg without cooking the raw egg sufficient to impart a smoked flavor. The cold smoking process may suitably be carried out in a smoking chamber.
In an exemplary embodiment of the method, the cold smoking step is performed under refrigerated conditions. Thus, the raw egg is exposed to smoke when in refrigerated conditions and is cold smoked at low temperatures.
Accordingly, in one aspect of the present invention, a method of preparing a smoked raw egg is provided comprising the step of cold smoking the raw egg under refrigeration conditions sufficient to impart a smoked flavor without cooking the raw egg. According to this method, the raw egg is exposed to smoke while under refrigerated conditions.
"refrigerated conditions" are understood to mean low temperature conditions whereby the temperature is below ambient room temperature (about 20 ℃). Generally, refrigerated conditions refer to low temperature conditions of no more than about 10 ℃. In one preference, refrigerated conditions refer to low temperature conditions in the range of about 2 ℃ to about 5 ℃.
It is important to the present invention that the low temperatures used in the refrigeration conditions are not sufficient to cause freezing of any components of the raw egg, such as the egg white and/or egg yolk. This is because freezing can alter the texture and/or texture of the raw egg, thereby adversely affecting the performance of raw eggs conventionally used for cooking and smoking in recipes in a manner similar to ordinary raw eggs. Thus, cold smoking of raw eggs under refrigerated conditions is sufficient to impart a smoked flavor to the raw eggs without freezing the raw eggs.
The term "raw egg" as used herein is intended to encompass both raw eggs in whole form (i.e. unseparated egg white and egg yolk) as well as raw eggs in component form (i.e. separated egg white or egg yolk components). The term is also intended to include raw whole eggs (whole egg) in which the egg white component and the egg yolk component of the egg have been broken apart or stirred together.
A raw whole egg having an egg white and an egg yolk mixed or blended together may be considered as a liquid homogenized form, and may also be referred to as a "homogenized egg".
Alternatively, raw eggs in the form of components (e.g., separated egg white or egg yolk components) may also be mixed to form a broken egg white or broken egg yolk.
The methods described herein are suitable for cold smoking raw eggs in liquid form. The liquid form of the raw egg is shell-free and may be a liquid whole egg (i.e., unseparated albumen and yolk) or a liquid egg component (i.e., separated albumen or yolk). The liquid whole egg and liquid egg components may be broken up or mixed. For example, the methods described herein may be applied to liquid homogenized whole eggs in which egg white and egg yolk are intermixed. Thus, the term "liquid raw egg" as used herein is intended to encompass all forms and ingredients of a shell-less raw egg, including raw whole eggs in liquid form, raw egg ingredients, and homogenized (mixed) raw whole eggs or egg ingredients.
The methods described herein are also applicable to cold smoking raw shell eggs in which the entire, liquid form of the raw egg is contained within the shell of the egg. The liquid raw egg in the eggshell is considered to be in the form of a shell.
The raw eggs contained within the shell are also referred to herein as "raw shell eggs".
In one embodiment, the method of the present invention is used to prepare a cold-smoked raw shell egg wherein the raw egg is contained within the shell of the egg. Because the egg shell is porous, smoke can penetrate and pass through the shell to flavor the raw egg contained therein. Thus, the method can be used for cold smoking of raw eggs in liquid form contained within a shell.
In another embodiment, the raw egg may be shell-free and the process of the invention is used to prepare a cold-smoked shell-free raw egg. That is, the method may be applied to raw eggs in liquid form that have been removed from the shell and are not contained within the shell of the egg.
The raw egg smoked according to the methods described herein can include a raw whole egg or raw egg component, such as raw egg white or raw egg yolk, or a combination thereof. For example, a raw egg may include a mixture of raw whole egg and raw egg white or raw egg yolk.
A raw egg may comprise a single raw whole egg or a raw egg component, such as a single raw egg white or a single raw egg yolk.
Alternatively, the raw egg may include a plurality of whole eggs and/or raw egg components. For example, a raw egg may include a plurality of raw whole eggs, a plurality of raw egg whites, and/or a plurality of raw egg yolks.
In some embodiments, raw eggs may include raw, mixed whole eggs. As the whole egg is broken or stirred, a raw, mixed whole egg may be formed such that the albumen and yolk components of the egg are mixed or commingled together and combined.
The raw egg used in the method is preferably obtained from eggs of poultry (i.e. birds), especially poultry such as chicken, duck, goose, turkey and quail. In a particular embodiment, the raw egg is obtained from an egg.
Cold smoking of raw eggs is typically performed in a smoking chamber, and thus raw eggs are placed in the smoking chamber for the methods described herein. For this purpose, the raw eggs may be received, or placed, on a suitable vessel or container. There is no particular requirement on the type of pot used, provided that the pot allows the smoke to come into contact with the eggs contained therein. Examples of vessels that can be used include tableware or trays, such as food trays (gastronomic trays).
In some embodiments, individual portions of a liquid raw egg may be placed in individual vessels suitable for housing the individual portions. The individual portions of the liquid raw egg may comprise individual, liquid raw eggs (i.e., unseparated and unmixed egg white and yolk), individual, liquid raw egg white components or individual, liquid raw egg yolk components, or individual portions of mixed (i.e., homogenized) liquid raw eggs. The individual portions of each vessel may be separately cold smoked or separate portions of the vessel may be placed in a smoking chamber for simultaneous treatment by the cold smoking method.
When a raw egg is contained within an egg shell, one skilled in the relevant art will appreciate that one or more individual eggs may be placed in or on a vessel adapted to receive an individual egg for placement in a smoking chamber. In one set of embodiments, raw shell eggs may be placed in trays having carriers to hold individual shell eggs. The shell eggs may be placed in a rack with the tips up (point side up) or with the tips down.
The smoking chamber in which the raw egg is placed may be part of the smoking device. Suitable smoking devices include smoking chambers designed to hold food to be smoked. The smoking device may further comprise a combustion chamber in which a heat source or heating element is arranged. For example, the combustion chamber may include a gas or electric burner, or a bed of hot coal or embers that burn thin pieces of aromatic wood (also known as chips). The smoke produced in the combustion chamber by burning the wood chips can then be conveyed to the smoking chamber and impacts (strike) the food products contained therein, aromatizing them.
The methods described herein may be performed in a smoking chamber of any suitable size and/or configuration. In one set of embodiments, the smoking chamber can be part of a commercially available smoking device. Examples of commercially available smoker devices that can be used to practice the methods described herein include those having a smoker (smoker) accessoryCombi steamer, bradleyTM Fumigator and->A smoking device. However, it will be appreciated that a range of other smoking devices may be used.
In some embodiments, the cold smoking step may desirably be performed in a smoking room having a controlled environment. For example, cold smoking can be performed in a temperature controlled environment and/or a sealed environment.
The temperature controlled environment may be provided by a smoking chamber as follows: the smoking chamber is equipped with sensors and controls (controls) that allow the temperature in the smoking chamber to be monitored and adjusted to maintain a desired temperature during the smoking step.
The sealed environment may be provided by a smoking chamber configured to prevent the ingress and egress of substances from the interior of the smoking chamber.
In some embodiments, when the raw egg to be smoked is in liquid form, the smoking chamber may comprise a surface adapted to receive the liquid raw egg. For example, the smoking chamber may include a large, flat surface that can receive liquid raw eggs. The liquid raw egg may be spread on the surface inside the smoking chamber. In this manner, a given volume of liquid raw eggs may thinly spread across a larger surface area, which may provide enhanced exposure to smoke in a room.
In particular embodiments, the raw egg is exposed to smoke while in a refrigerated smoking chamber that provides a low temperature environment. The raw egg may be in liquid form or shell form.
In a particular embodiment, the process described herein is carried out in a refrigerated smoking chamber controlled to maintain a temperature of less than 10 ℃, particularly a temperature in the range of about 2 ℃ to 10 ℃, preferably about 2 ℃ to 5 ℃.
In one set of embodiments, the refrigerated smoking chamber may be a temperature controlled refrigeration unit adapted to receive raw eggs and further adapted to receive and maintain smoke therein. The refrigerated smoking chamber may also be in communication with a combustion chamber for producing smoke for flavoring the raw egg.
In some embodiments, the cold smoking step is performed in a refrigerated smoking chamber having a controlled temperature and a sealed environment. The controlled temperature and sealed environment may allow the raw egg to be more uniformly and quickly cold smoked. In addition, the sealed environment may also help prevent the ingress and egress of substances from the interior of the smoking chamber, thereby limiting the possibility of cross-contamination or microbial contamination of the raw eggs, thereby facilitating compliance with food safety standards.
After the raw eggs are placed in the smoking chamber, the eggs are then subjected to a cold smoking step.
In one embodiment of the method described herein, the cold smoking step comprises exposing the raw egg to smoke under refrigerated conditions.
To perform the cold smoking step, smoke is allowed to enter the smoking chamber containing the raw eggs. The smoking chamber may be at a temperature desired for performing the cold smoking step.
In one embodiment, the smoking chamber is a refrigerated smoking chamber. The refrigerated smoking chamber may be at a temperature of no greater than about 10℃, and preferably at a temperature in the range of about 2℃ to 5℃.
The smoking chamber may be filled with smoke prior to placing the raw eggs in the smoking chamber. Alternatively, raw eggs may be placed in a smoking chamber, and smoking is then introduced into the chamber. When introduced, the smoke may be allowed to continue into the smoking chamber during the cold smoking step to season the raw egg.
The smoking for the cold smoking step can be obtained by burning a suitable fuel to produce smoking smoke. In a particular embodiment, the fuel is wood. Wood can be in various forms, such as chips, flakes, briquettes (briquettes), pellets (pellets), and dust (dust).
Wood smoke can be produced by burning wood, such as wood chips, in a combustion chamber of a smoking device. The smoke produced is then transported from the combustion chamber to the smoking chamber. The raw eggs contained in the smoking chamber are exposed to smoke, causing the eggs to be seasoned by the smoke.
A variety of different woods can be used to produce the wood smoke. Different woods may impart different flavors or aromas to the raw egg. Suitable wood may include, but is not limited to, alder, almond, apple, apricot, ash (ash), birch, cherry, chestnut, hickory, lemon, maple, mesquite, mulberry, nectarine, oak, olive, orange, peach, pear, pecan, plum, walnut, and mixtures thereof. An exemplary wood is hickory.
An appropriate amount of wood can be burned to obtain the desired smoke flavor. There is no particular requirement on the amount of wood to be burned, and the skilled person will appreciate that the combustion of a greater amount of wood will produce a greater volume of smoke, and will therefore impart a stronger flavour to a defined amount of raw egg.
In one set of embodiments, when the wood chips are used as fuel to provide smoke for the cold smoking step, the amount of wood chips is selected such that the ratio of the mass of raw eggs (in grams) to the mass of wood chips (in grams) is from about 2. The ratio of raw egg mass (in grams) to chip mass (in grams) can be adjusted to suit the wood type selected to provide smoke and the intensity of smoke flavor desired.
It may also be desirable for the fuel (e.g., wood) to burn slowly as the smoke is produced. It is believed that slow burning wood can smolder to produce a rich, visible smoke that remains cold (i.e., it does not retain the residual heat from the combustion) and has less soot than fast burning wood. The smoke produced by the slow burning wood is also more dense and retains some of the atmospheric water vapor. The smoke produced by slow burning wood may also be referred to as "cold smoke". It may be desirable for the method of the present invention to use cold smoke during the smoking step.
The cold smoking step of the process of the present invention is carried out under conditions sufficient to impart a smoked flavor without cooking raw eggs. The conditions under which the cold smoking step is carried out do not result in freezing of the raw egg. Thus, the conditions do not produce a discernible change in the structure or texture of the raw egg after smoking.
Cold smoking is usually performed without heating. It is important to avoid heating during cold smoking, as heating can result in cooking and/or dehydration of the raw egg, resulting in changes in the physical properties of the raw egg. Importantly, the smoked raw eggs prepared according to the methods described herein substantially retain the normal properties and usability of conventional raw eggs.
In one set of embodiments, the cold smoking is performed at a temperature of no greater than about 25 ℃, no greater than about 20 ℃, or no greater than about 15 ℃. In one embodiment, the cold smoking is performed at a temperature of about 20 ℃. The temperature of about 20 c may be about ambient room temperature.
In a particular form of the method, the cold smoking step is performed under refrigerated conditions sufficient to impart a smoked flavor without cooking raw eggs.
In one set of embodiments, the cold smoking step involves exposing the raw egg to smoke at a temperature of no greater than about 10 ℃, no greater than about 7 ℃, or no greater than about 5 ℃. In particular embodiments, the cold smoking is performed at a temperature in the range of about 2 ℃ to 10 ℃, or about 2 ℃ to 5 ℃.
The refrigeration conditions are sufficient to cool the raw egg to the desired temperature, but not so cold as to cause freezing of the raw egg yolk and/or raw egg white. In order to meet acceptable safety standards for commercial food production, cold smoking under refrigerated conditions may be preferred.
As described above, the methods described herein may be performed in a smoking apparatus that includes a smoking chamber for smoking raw eggs contained therein, and a combustion chamber for producing smoke for flavoring the raw eggs.
The smoking chamber and the combustion chamber of the smoking device may be separate from each other. The smoke produced in the combustion chamber may be delivered to the smoking chamber via a duct, such as a length of hose or tube.
To help ensure that the smoke introduced into the smoking chamber is at a desired temperature useful for cold smoking and does not cook raw eggs, it may be helpful to increase the distance separating the smoking chamber and the combustion chamber. This may be achieved by increasing the length of the duct (e.g. the length of the hose or tube) separating the smoking chamber and the combustion chamber. By increasing the separation distance between the smoking chamber and the combustion chamber, the smoke produced in the combustion chamber can be cooled as it travels along the duct, and thus be at the desired temperature as it enters the smoking chamber.
The smoke produced in the combustion chamber may be pumped or blown into the smoking chamber and may be cooled during the pumping or blowing.
The smoking chamber may also have a large internal volume and may be further cooled as smoke enters the smoking chamber.
If desired, the temperature at which the cold smoking step is carried out can be monitored by a thermometer or other temperature sensor or probe in the smoking chamber.
In one set of embodiments, the methods described herein are performed in a refrigerated smoking chamber maintained at a desired temperature by appropriate temperature control. For example, the refrigerated smoking chamber may be maintained at a temperature of no greater than about 10℃, preferably a temperature in the range of about 2℃ to 10℃, more preferably a temperature in the range of about 2℃ to 5℃.
The cold smoking step may be performed for a period of time sufficient to impart a desired smoked flavor to the raw eggs. For example, cold smoking can be performed over a period of minutes up to hours or even days. The skilled person will appreciate that the time may be adjusted to suit parameters such as the temperature selected for performing the cold smoking step, the amount of raw eggs to be smoked, the amount of smoking to which the raw eggs are exposed, and the volume of the smoking chamber and/or the intensity of the desired smoking flavor. For example, if cold smoking is performed at a lower temperature, or if a raw egg is smoked while contained within the shell of the egg, more time may be required to achieve the desired flavor. In addition, if a smaller volume smoking chamber is used and/or if a given volume of raw eggs thinly expands over a large surface area for exposure to smoking, less time may be required for a smaller amount or volume of raw eggs to achieve the desired smoke flavor.
In one set of embodiments, the raw egg is a shell-less liquid raw egg. In such embodiments, the cold smoking of the raw egg may be performed for a period of at least 30 minutes, or at least 1 hour, in order to impart a smoked flavor to the egg.
In some embodiments, the cold smoking of the raw egg is performed at a temperature of no greater than 20 ℃ for a time selected from the group consisting of: at least 1 hour, about 1 to 6 hours, about 1 to 2 hours, or about 70 minutes.
In one embodiment of the method described herein, the cold smoking of the raw egg is performed at a temperature of no greater than 20 ℃ for about 70 minutes. These conditions may be particularly suitable for raw eggs as inCold smoking in a smoking device such as a Combi steamer.
In one set of embodiments, the raw egg is a shell-less liquid raw egg and is cold smoked under refrigerated conditions. In such embodiments, the liquid raw egg may be exposed to the smoke for a time selected from the group consisting of at least 30 minutes, or at least 1 hour, at a temperature of no greater than about 10 ℃ in order to flavor the raw egg. In one preferred embodiment, during the cold smoking step, the liquid raw egg is exposed to smoke at a temperature of no greater than about 7 ℃, preferably in the range of about 2 ℃ to 5 ℃.
In one set of embodiments, the liquid raw egg is coated on a surface within the smoking chamber. In this manner, a plurality of liquid raw eggs form a thin film that spreads over a larger surface area, thereby enhancing contact of the liquid raw eggs with the smoke within the chamber. This can help reduce the time required to inject the desired amount of smoke flavor into the liquid raw egg, thus resulting in a shorter or more efficient cold smoking process.
In some embodiments, liquid raw eggs that are cold smoked according to the methods described herein can be homogenized (i.e., scrambled) after the smoking step.
In another set of embodiments, the raw egg is a raw shell egg, wherein the liquid raw egg is contained within an egg shell.
In one aspect, a method of preparing a smoked raw egg contained within an egg shell is provided that includes the step of cold smoking the raw egg under refrigerated conditions sufficient to impart a smoked flavor to the raw egg within the shell without cooking the raw egg.
In one aspect, a method of preparing smoked raw shell eggs is provided that includes the step of exposing raw shell eggs to smoke under refrigerated conditions sufficient to impart a smoked flavor to the raw eggs contained within the shells without cooking the raw eggs. The refrigerated conditions are not sufficient to freeze the contents of the raw shell egg.
In some embodiments of the methods described herein, the raw shell eggs may be exposed to smoke under refrigerated conditions for a time selected from the group consisting of at least 1 hour, at least 5 hours, and at least 10 hours, in order to flavor the liquid raw eggs within the shells. The time to cold smoke raw shell eggs is longer than non-shell (i.e., liquid) raw eggs because more time is required to smoke through the egg shell to season the raw eggs contained within the shell.
In particular embodiments, the raw shell eggs are exposed to smoke at a temperature of no greater than about 10 ℃, no greater than about 7 ℃, or no greater than about 5 ℃. In particular embodiments of the method, the raw shell eggs are exposed to smoke at a temperature in the range of about 2 ℃ to 10 ℃, or about 2 ℃ to 5 ℃.
The raw shell eggs may be exposed to smoke while under cold temperature (refrigerated) conditions for a time selected from the group consisting of at least 1 hour, at least 5 hours, or at least 10 hours. In some embodiments, the time may range from about 1 to 72 hours, from about 10 to 72 hours, or from about 12 to 48 hours. In other embodiments, the time may be less than 24 hours (e.g., 1 to 24 hours), or about 16 hours.
The skilled person will appreciate that for a selected temperature, the time of smoking may be adjusted to achieve a desired level of flavour intensity. For example, the skilled person will appreciate that an increase in smoking time at a particular temperature may result in a stronger smoked flavour.
Theoretically, there may be no upper limit on the time for performing the cold smoking process. However, in practice, the upper limit may be limited by practical considerations, such as the desired throughput (through-put) and the desired flavor intensity for the cold smoking process.
In one or more embodiments of the inventive methods described herein, the cold smoking of the raw egg is performed for a period of no more than 72 hours, 64 hours, 48 hours, 24 hours, 16 hours, or 12 hours.
In particular embodiments, the cold smoked raw shell eggs may be prepared by: the raw shell eggs are exposed to the smoke at a temperature in the range of about 2 ℃ to about 5 ℃ for a time selected from the group consisting of about 1 to 72 hours, about 12 to 48 hours, less than 24 hours (e.g., 1 to 24 hours), or about 16 hours. The raw shell eggs may be exposed to smoke while in the refrigerated smoking chamber of the smoking device.
Importantly, the raw eggs produced by embodiments of the methods described herein are not cooked during the smoking step. Furthermore, when using refrigerated conditions, it is also important that the raw eggs produced by embodiments of the methods described herein do not freeze during the cold smoking step. Thus, the smoked raw egg retains the physical properties it had before the smoking step, as cooking or freezing of the raw egg is avoided. Thus, the smoked raw egg remains in liquid form and the raw egg does not set or coagulate after the smoking step, e.g. the setting of any part of the raw egg yolk and/or raw egg white. Thus, the composition and physical properties of the raw egg are not altered by the smoking step, such that the smoked raw egg maintains the normal behavior of the raw egg and will perform in the same manner as a normal raw egg when used in cooking or other food preparation activities. It is therefore important to avoid coagulation or coagulation of the raw eggs, as this would result in a loss of performance of the smoked raw eggs used in the same manner as normal raw eggs.
The refrigerated smoking methods described herein may be particularly useful for imparting a desired smoked flavor to raw shell eggs. Without wishing to be bound by theory, it is believed that smoking under refrigerated conditions may help to enhance the penetration of the smoke through the eggshell to flavor the raw egg contained within the eggshell. It is believed that enhanced smoke penetration may be assisted by a lower temperature (i.e., a temperature below 10 ℃) facilitating opening of the pores in the egg shell, allowing more smoke to penetrate the shell, thereby imparting a stronger smoke flavor, than when cold smoking of the raw shell egg is performed at a higher temperature for the same time.
It has also been found that cold smoking under refrigerated conditions as described herein can help to extend the shelf life of raw shell eggs. In particular, it is believed that after a raw shell egg is exposed to smoke for a period of time, the particles contained in the smoke (especially wood smoke) may block or plug the pores present in the egg shell. This may occur because smoking may form a coating that at least partially covers the surface of the shell egg. The blockage of the aperture, in turn, may prevent the ingress of air through the egg shell, thereby slowing or preventing the natural aging process of the egg. In particular, it has been observed that the air pockets in raw shell eggs subjected to the cold smoking process under refrigerated conditions do not increase significantly over time, indicating that air has been prevented from entering the egg shell. Raw shell eggs subjected to cold smoke under refrigerated conditions as described herein can be stored for weeks without significant deterioration in the quality or physical characteristics of the raw eggs contained within the shells.
In addition, the blockage of the pores in the egg shell may help retain the smoked flavor imparted to the liquid raw eggs contained within the egg shell by the refrigerated cold smoking process described herein.
It has further been found that raw shell eggs subjected to cold smoke under refrigerated conditions as described herein can exhibit a reduction in microbial contamination, particularly bacterial contamination, as compared to raw shell eggs subjected to a cold smoke process without refrigeration. Without wishing to be bound by theory, it is believed that the combination of refrigerated conditions and prolonged exposure of the raw shell eggs to smoke can contribute to a reduction in microbial contamination. In particular, it is believed that cryogenic conditions may help inhibit microbial growth while particles present in smoke (especially wood smoke) may cause occlusion of pores in the eggshell, which in turn may help inhibit microbial invasion (e.g., bacterial invasion) into the interior of the eggshell. The ability to inhibit microbial contamination, particularly bacterial contamination, is a significant advantage, particularly from a food safety standpoint.
Smoked raw shell eggs prepared by exposing raw shell eggs to smoke when under refrigerated conditions as described herein can exhibit a reduction in salmonella contamination, particularly salmonella enteritidis contamination.
In addition, cold smoking of liquid raw eggs under refrigerated conditions may also advantageously impart a desired smoked flavor to the raw eggs while preventing undesirable microbial contamination or growth, particularly undesirable growth of bacteria such as Salmonella enteritidis.
Thus, the refrigerated cold smoke process described herein allows raw eggs to penetrate the smoke flavor while ensuring compliance with food safety regulations and standards set by the relevant authorities.
In addition, for liquid raw eggs, it is believed that raw eggs may penetrate a discernible smoked flavor in a shorter time when the cold smoking step is performed under refrigerated conditions than at higher temperatures. Thus, by exposing the liquid raw egg to smoke while under refrigerated conditions, a discernible smoked flavor can be imparted to the liquid raw egg in as little as 30 minutes. If a stronger smoke flavor is desired, the liquid smoked eggs can be exposed to smoke for a longer period of time under refrigerated conditions.
In some embodiments, the raw egg may be pasteurized before or after the cold smoking step. Thus, in some embodiments, the methods of the present invention may further comprise the step of pasteurizing the egg. Pasteurization can help increase the shelf life and freshness of raw eggs by preventing the growth of undesirable microorganisms. Thus, it can help ensure that the smoked raw egg meets food safety requirements.
In one embodiment, the pasteurization step is performed after the raw egg is cold smoked. Thus, the method of the present invention may comprise the steps of cold smoking raw eggs according to embodiments of the methods described herein, and pasteurizing the cold smoked raw eggs.
In another embodiment, the pasteurization step precedes the cold smoking step. In such embodiments, the method of the invention may comprise the steps of: a step of pasteurizing the raw egg, and a step of cold smoking the pasteurized raw egg according to an embodiment of the method described herein.
Raw eggs in liquid form and shell form may be pasteurized. It should be understood that any kind of pasteurization considered suitable for raw eggs may be used. Such pasteurization generally does not alter the physical properties or usability of the raw egg and can be used before or after the cold smoking step.
In other aspects, the invention provides a smoked, raw egg. The smoked raw egg may comprise raw whole egg, raw egg white, raw egg yolk or mixtures thereof flavored with smoke. The smoke flavor is preferably wood smoke. In some embodiments, the smoked raw egg may comprise raw mixed (i.e., homogenized) whole egg. In other aspects, there is provided a smoked, raw egg prepared by the method of any of the embodiments described herein.
In other aspects, a smoked raw egg obtained by cold smoking raw eggs under conditions sufficient to impart a smoked flavor without cooking the raw eggs is provided. Suitable conditions for cold smoking are described herein. In some embodiments, suitable cold smoking conditions involve exposing the raw egg to smoking at a temperature of no greater than about 25 ℃, no greater than about 20 ℃, or no greater than about 15 ℃ for a selected time. In some embodiments, the selected time may be at least 1 hour. In some embodiments, the selected time may be up to 6 hours. In some embodiments, the selected time is about 1 to 6 hours, about 1 to 2 hours, or about 70 minutes.
In some embodiments, the smoked raw eggs are obtained by cold smoking raw eggs at a temperature of no greater than about 20 ℃ for a period of at least 1 hour. In one form, the smoked raw egg is obtained by cold smoking the raw egg at a temperature of no greater than about 20 ℃ for a period of about 1 to 6 hours, about 1 to 2 hours, or about 70 minutes. In some embodiments, such conditions can be used to prepare cold-smoked liquid raw eggs.
In other aspects, a smoked raw egg obtained by cold smoking a raw egg under refrigerated conditions sufficient to impart a smoked flavor without cooking the raw egg is provided. Suitable refrigeration conditions for cold smoking are described herein. In some embodiments, suitable cold smoking conditions involve exposing the raw egg to smoking at a temperature of no greater than about 10 ℃, no greater than about 7 ℃, or no greater than about 5 ℃ for a selected time. Importantly, the conditions selected for cold smoking are not sufficient to cause freezing of raw eggs, such as the freezing of raw egg yolks and/or raw egg whites.
In some embodiments, the selected time for cold smoking the raw egg under refrigeration conditions may be at least 30 minutes, at least 1 hour, at least 5 hours, or at least 10 hours. In some embodiments, the selected time may be up to 72 hours. In some embodiments, the selected time is about 1 to 72 hours, 10 to 72 hours, about 12 to 48 hours, about 12 to 24 hours, or about 16 hours. Such times may be suitable when the cold smoking step is conducted at a temperature of no greater than about 10 ℃.
In some embodiments, the smoked raw egg is obtained by cold smoking raw egg at a temperature in the range of about 2 ℃ to 10 ℃, or about 2 ℃ to about 5 ℃ for a period of at least 30 minutes, at least 1 hour, at least 5 hours, or at least 10 hours. In one form, the smoked raw egg is obtained by cold smoking the raw egg at a temperature in the range of about 2 ℃ to about 5 ℃ for a period of about 1 to 72 hours, about 10 to 72 hours, about 12 to 48 hours, about 12 to 24 hours, or about 16 hours.
In one form, the smoked raw egg is obtained by cold smoking raw egg at a temperature in the range of about 2 ℃ to about 5 ℃ for a period of about 1 to 24 hours.
In a particular embodiment, the smoked raw eggs are obtained by cold smoking raw eggs at a temperature in the range of about 2 ℃ to about 5 ℃ for about 16 hours. Such conditions may be particularly suitable for forming cold-smoked raw shell eggs.
In other particular embodiments, the smoked raw egg is obtained by cold smoking raw egg at a temperature in the range of about 2 ℃ to about 5 ℃ for a time in the range of about 30 minutes to about 2 hours. Such conditions may be particularly suitable for forming cold-smoked liquid (shell-less) raw eggs.
The smoked raw eggs described herein can have a smoked flavor ranging from a light smoked flavor to a strong smoked flavor by adjusting parameters such as the cold smoking time and the amount of smoking to which the raw egg is exposed during the cold smoking step.
The smoked, raw eggs can be used in the same manner as conventional, raw, uncooked eggs and can be incorporated into a variety of different foods to impart a smoked flavor to the food. For example, smoked raw eggs may be used to prepare foods, including, but not limited to, quiches, pies, scrambled eggs, omelettes, pasta, crispies (frittata), tarts, puff bars (souffles), croquettes, ice creams, gelato (gelato), butterscotch (pavlova), macarons, and sauces including mayonnaise and mashed garlic mayonnaise (aioli).
Smoked flavored raw eggs can be used in the same manner as normal raw eggs since the physical properties of the raw eggs, such as the normal texture and structure of the raw eggs, are not affected by the egg flavoring methods described herein. Thus, while the flavor of the raw egg has been altered, i.e., it has a smoked flavor, it retains the normal binding, breaking, whipping characteristics, etc. of conventional raw eggs. Thus, cooks and main cooks can use the smoked raw eggs in the same manner as normal raw eggs in any food preparation process.
In other aspects, a packaged product is provided that includes smoked, raw eggs enclosed in a package. Smoked raw eggs are prepared by embodiments of the egg flavoring method described herein.
If the raw eggs are smoked while contained within their shells, the smoked raw eggs may be removed from the shells prior to packaging in a package to form a packaged product.
The smoked raw eggs may be packaged in any suitable packaging to form a packaged product. For example, the package may be a foil package or a Cryovac package.
In some embodiments, the smoked raw shell eggs may be packaged in egg boxes or the like as a fresh product for consumer use.
Suitable packaging can facilitate storage of the smoked raw eggs at or below room temperature. In some embodiments, packaging can facilitate storage of the smoked, raw eggs at a temperature of about 4 ℃.
The invention will now be described with reference to the following examples. It should be understood, however, that these examples are provided by way of illustration of the present invention and they are in no way intended to limit the scope of the present invention.
Examples
Cold smoked liquid raw egg
A desired number of raw eggs are cracked to remove the egg contents from the shell and the contents are placed on a tray. If a whole egg (unseparated albumen and yolk) is to be smoked, a desired amount of unbroken whole egg is placed on a tray. If only the albumen or yolk is to be smoked, the albumen and yolk may be first separated from each other and then a desired amount of albumen or yolk is placed on the tray. The tray containing the raw eggs is then placed into the smoking chamber of a smoking device and cold smoked in the smoking chamber according to the conditions provided below.
Examples 1 to 7: whole egg with liquid smoked by cold
From Rational AGA Combi steamer was used to prepare smoked liquid whole eggs (not in shells) in the examples. />The Combi steamer is equipped with a smoker accessory. If desired, the Combi steamer is preheated to a selected temperature prior to introducing the raw eggs for smoking. The Combi steamer and the fumigator accessory->The instructions provided are prepared and smoke is introduced into the interior of the Combi steamer prior to placing the raw eggs into the Combi steamer.
Will contain a large number of raw whole eggs to be smoked (Liquid, unmixed) trays are placed in a roll-in trolley rack, which is then rolled into a tray filled with smokeThe Combi steamer oven was exposed to smoke for the selected time. Each raw whole egg has a mass of about 50 grams.
Examples 8 to 14: cold smoked egg yolk
Of Rational AG with attachment to fumigator containing the desired quantity of wood chipsA Combi steamer was used to prepare the smoked raw egg yolk in each example. The general procedure described in examples 1 to 7 above was followed to prepare the cold smoking step.
Raw egg yolk (not in the shell) was used, each having a mass of about 18 grams.
Examples 15 to 21: cold smoked egg white
A natural AG with smoker accessory containing desired amount of wood chipsA Combi steamer was used to prepare the smoked raw egg white in the examples. The general procedure described in examples 1 to 7 above was followed to prepare the cold smoking step.
Raw egg white (not in a shell) was used, with approximately 33 grams of mass per raw egg white.
Example 22: whole egg with liquid smoked by cold
Bradley to hold a desired amount of wood chipsTM The fumigator is used for preparing smoked liquid whole eggs. The combustion chamber of the smoker is separated from the smoking chamber by a distance of about 135cm in length, thereby enabling the smoke produced to cool before reaching the smoking chamber.
Raw whole eggs (not in a shell) were used, each having a mass of about 50 grams.
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Comparative examples 1 to 3:
rated AG with smoker attachment to contain desired amount of wood chipsA Combi steamer was used to prepare the smoked raw eggs of each Comparative Example (CE). The general procedure described in examples 1 to 7 above was followed to prepare the smoking step.
The following smoking conditions were found to be unsuitable because they resulted in some coagulation of the raw eggs.
Example 23: raw shell egg cold smoked under refrigeration
The desired number of raw shell eggs (120 eggs) were washed and graded within hours after collection. Washed raw shell eggs of grade 1 were placed on plastic trays (4 trays of 30 eggs each) containing the eggs. The plastic tray with the raw shell eggs is then placed on a trolley. The cart is then pushed into a temperature controlled refrigeration unit suitable for use as a refrigerated smoking chamber. The fresh food compartment has a capacity of 22,016 raw shell eggs (4 carts, each containing 5504 shell eggs). The chamber door is closed and sealed as soon as a raw shell egg is placed in the chamber.
The cooling compartment is connected to a combustion chamber where wood smoke is generated. A desired amount of wood chips is placed in a combustion chamber and ignited for combustion. The smoke produced by the combustion of the wood chips is delivered by a pump through a length of hose to a refrigerated smoking chamber.
The trays containing the raw shell eggs in the refrigerated smoking chamber were then exposed to wood smoke according to the conditions provided below.
The shelf life of the cold-smoked raw shell eggs prepared according to example 23 was evaluated by storing several smoked raw shell eggs at ambient conditions (room temperature about 21 ℃) for 8 weeks. After a storage period of 8 weeks, no increase in the gas cell of the smoked raw shell eggs was observed, indicating that the freshness of the raw eggs was maintained. In addition, after the smoked raw shell eggs were cracked open, the entire raw egg contained in the shell was observed to be similar in appearance to the appearance of an unpreserved normal fresh raw egg. For example, it is observed that albumin (albumen) from smoked raw shell eggs is relatively firm in appearance and not thin in consistency, which may otherwise be seen in stale shell eggs in which the protein in the albumen has decomposed or deteriorated. In addition, the entire raw egg removed from the shell of the smoked shell egg can be incorporated into the food product in the same manner as a normal raw egg and imparts a pleasing smoked flavor to the food product.
The cold smoked raw shell eggs prepared according to example 23 were also tested for bacterial contamination during 8 weeks of storage. Comparative raw shell eggs that were not treated by the cold smoking process were also tested. The test was performed by Symbio Laboratories Pty Ltd in australia. The results are shown in tables 1 and 2. The results show that during the storage time, the penetration of bacteria into the smoked raw shell eggs is prevented.
TABLE 1 comparison of bacterial contamination in Normal raw eggs (not Cold smoked)
TABLE 2 bacterial contamination in Cold smoked raw shell eggs
Examples 24 to 30: raw shell egg with altered time of cold smoking under refrigeration
Washed and graded raw shell eggs are placed in plastic trays and then on a cart. The cart is pushed into a temperature controlled refrigeration unit suitable for use as a refrigerated smoking chamber. The smoking chamber is at a temperature of 2-5 ℃ prior to introduction of the raw shell eggs. The chamber door is closed and sealed as soon as the raw shell egg is placed in the chamber.
The cold storage compartment is connected to a combustion chamber where wood smoke is generated. A quantity of wood chips (200 g) is placed in a combustion chamber and ignited for combustion. The smoke generated by the combustion of the wood chips is conveyed by a pump through a length of hose to a refrigerated smoking chamber.
The raw shell eggs in the refrigerated smoking chamber were then exposed to wood smoke. After various periods of time, a number of raw shell eggs were removed from the smoking chamber. The smoked raw shell eggs are then cracked open to remove the contents of the shell. The appearance of the smoked shell-free raw eggs was then evaluated in comparison to normal raw eggs. Smoked, raw eggs after removal from the shell were also evaluated to determine if any smoke flavor could be detected. The smoked, raw eggs were then microwaved to cook the eggs and the smoked flavor of the cooked eggs was evaluated.
The results are shown below:
in the above embodiments, the smoke is able to penetrate the eggshell as evidenced by the observation of a brown stain on the inner surface of the eggshell when the smoked eggshell is cracked open. Additionally, in each of the above embodiments, the outer surface of the egg shell is at least partially covered with a brown coating.
After breaking open the smoked raw shell eggs, the resulting smoked raw eggs were observed to retain the structure and texture of normal raw eggs even after exposure to smoking for 40 hours. The only significant change is the change in the color of the raw egg, with the albumen becoming yellowish, which becomes more pronounced as the raw egg is exposed to longer periods of smoking. The yellowish colour of the clear egg white indicates that the smoke has reached the raw egg and is not unpleasant (unappealing). The smoked raw egg can be cooked like a normal raw egg to produce a smoked flavored cooked egg product.
Example 31: raw shell egg cold smoked under refrigeration
The desired number of raw shell eggs (3600 eggs) were washed and fractionated within hours after collection. Washed, grade 1 raw shell eggs are placed on plastic trays containing the eggs. The plastic tray with the raw shell eggs is then placed on a trolley. The cart is then pushed into a temperature controlled refrigeration unit suitable for use as a refrigerated smoking chamber. The cold room has a capacity of 22,016 fresh-shell eggs (4 carts, each housing 5504 shell eggs). The chamber door is closed and sealed as soon as a raw shell egg is placed in the chamber.
The cold storage compartment is connected to a combustion chamber where wood smoke is generated. A desired amount of wood chips is placed in a combustion chamber and ignited for combustion. The smoke produced by the combustion of the wood chips is delivered by a pump through a length of hose to a refrigerated smoking chamber.
The trays containing the raw shell eggs in the refrigerated smoking chamber were then exposed to wood smoke according to the conditions provided below.
Example 32: liquid raw egg cold smoked under refrigeration condition
A volume of liquid raw eggs (4 liters) was placed in a tray and then in a chill room. The chamber door is closed and sealed.
The cooling compartment is connected to a combustion chamber where wood smoke is generated. A desired amount of wood chips is placed in a combustion chamber and ignited for combustion. The smoke generated by the combustion of the wood chips is delivered to the refrigerated smoking chamber via a length of hose.
The liquid raw eggs in the refrigerated smoking chamber were exposed to wood smoking according to the conditions provided below. It was found that less time is required to obtain a pleasant smoke flavour when the temperature is between 2 and 5 ℃.
Example 33: raw shell egg smoked at ambient temperature
Washed and graded raw shell eggs are placed in plastic trays and then on a trolley. The cart was pushed into a smoking room at ambient room temperature (about 15-20 ℃). The chamber door is then closed and sealed. During smoking, the temperature in the smoking chamber was monitored periodically with a thermometer.
A quantity of wood chips (200 g) is placed in a combustion chamber and ignited for combustion. The smoke generated by the combustion of the wood chips is conveyed by a pump via a length of hose to the smoking chamber.
The raw shell eggs in the smoking chamber were exposed to wood smoke. After 84 hours, the raw shell eggs were removed from the smoking chamber and visually inspected. It was found that the outer surface of the shell was not contaminated or covered by the brown coating even after exposure to smoke for a long period of time.
The smoked raw shell eggs were then cracked open and the raw egg contents evaluated. It was found that the smoked, raw eggs (no shell) were unchanged in appearance and no discernible smoke flavor. The smoked raw egg is then cooked by boiling the egg in water. Boiled eggs have a very light smoked flavor.
It is to be understood that various other adaptations and/or modifications may be made without departing from the spirit of the invention outlined herein.