Process for preparing a frozen patty and omelet

Details Process for preparing a frozen patty and omelet Process for preparing a frozen patty and omelet

A - Human Necessities

23

L

A23L 1/32 (2006.01) A21D 10/00 (2006.01)

Patent

CA 2154224

A process for preparing a frozen patty which can be cooked to provide an omelet. The method comprises mixing a vegetable mixture and dry potato flakes, with raw egg whites, amylase and garbanzo bean flour to form a dough capable of being formed into a patty. The dough contains 10-30% egg white, 30-60% vegetables, 2-10% potato flakes, 0.1-10% garbanzo bean flour and 0.5-10 SKBU/g amylase. The dough is formed into a patty and frozen. The frozen patty can be cooked to provide an omelet having the organoleptic properties of a fresh whole egg omelet. The invention also provides dough for forming into a frozen patty, and a frozen patty which can be cooked to provide a low fat omelet having the organoleptic properties of an omelet prepared from fresh whole eggs.

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