A cooking device suitable for cooking an associated food item includes a body including an upper portion, a lower portion, and an aperture between the upper and lower portions. Each of the upper and lower portions is configured to receive the associated food item and the aperture adapted to allow the associated food item to travel from the upper potion to the lower portion. The lower portion has at least one opening arranged to allow an associated cooking fluid to flow into the lower portion allowing the lower portion in use to become at least partially submerged in the associated cooking fluid.

Embodiments disclosed herein include provision of a convenient, single-serving microwaveable egg product including a microwaveable container with a seal, portion of egg crystals, fill-line to indicate the amount of water to add, and lid for portability of the prepared product. Also disclosed herein is a method of using the product including removing the seal, adding water, and mixing until fully dissolved. The container is placed in the periphery of a microwave oven platter and heated for an initial period. The contents are mixed and the container is moved to a central position of the microwave oven platter for a second period, further mixing is performed midway through this second period. Placing the container at the periphery of the platter allows the mixture to heat quickly, cuts cooking time and enhances convenience. Moving the container to the center slows the heating process, avoids overcooking, and enhances organoleptic properties of the eggs.

Embodiments disclosed herein include provision of a convenient, single-serving microwaveable egg product including a microwaveable container with a seal, portion of egg crystals, fill-line to indicate the amount of water to add, and lid for portability of the prepared product. Also disclosed herein is a method of using the product including removing the seal, adding water, and mixing until fully dissolved. The container is placed in the periphery of a microwave oven platter and heated for an initial period. The contents are mixed and the container is moved to a central position of the microwave oven platter for a second period, further mixing is performed midway through this second period. Placing the container at the periphery of the platter allows the mixture to heat quickly, cuts cooking time and enhances convenience. Moving the container to the center slows the heating process, avoids overcooking, and enhances organoleptic properties of the eggs.

A liquid egg-substitute composition according to the present invention is a liquid egg-substitute composition that contains an extracted protein of almond and curdlan, in which a content of the protein extracted from almond is 1 mass % or more and 15 mass % or less.

The invention relates generally to a process for flavouring raw eggs and egg components using smoke and to smoked raw eggs and egg components prepared by the process. In particular, the invention relates to a cold smoking process for imparting flavour to raw eggs or raw egg components.

In one embodiment, a method for creating a food product is provided. The method may include providing a portion of egg base, the egg base including water and egg solids; providing a portion of cations; mixing the water, the egg solids, and the cation portion; and heating the mixture. The cation portion may include at least one of Zinc, Manganese, and Copper cations. In another embodiment, a food product is provided. The food product may include cooked egg; and Sulfur-containing salts of at least one of Zinc, Manganese, and Copper. The food product may contain between 0.25 and 10 mg of metal components of the Sulfur-containing salts per 0.967 g egg white solids and between 0.25 and 10 mg of metal components of the Sulfur-containing salts per 5.35 g egg yolk solids.

In one embodiment, a method for creating a food product is provided. The method may include providing a portion of egg base, the egg base including water and egg solids; providing a portion of cations; mixing the water, the egg solids, and the cation portion; and heating the mixture. The cation portion may include at least one of Zinc, Manganese, and Copper cations. In another embodiment, a food product is provided. The food product may include cooked egg; and Sulfur-containing salts of at least one of Zinc, Manganese, and Copper. The food product may contain between 0.25 and 10 mg of metal components of the Sulfur-containing salts per 0.967 g egg white solids and between 0.25 and 10 mg of metal components of the Sulfur-containing salts per 5.35 g egg yolk solids.

Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.

Provided are a sweetness and/or saltiness enhancing agent and a method for enhancing sweetness and/or saltiness. This sweetness and/or saltiness enhancing agent includes, as an active ingredient, an oxidized oil or fat that has a peroxide value of 15 to 180 and contains 10 to 100 mass % of milk fat. This method for enhancing sweetness and/or saltiness of a food product is characterized by adding to a food product an oxidized oil or fat that has a peroxide value of 15 to 180 and contains 10 to 100 mass % of milk fat.

Provided are a sweetness and/or saltiness enhancing agent and a method for enhancing sweetness and/or saltiness. This sweetness and/or saltiness enhancing agent includes, as an active ingredient, an oxidized oil or fat that has a peroxide value of 15 to 180 and contains 10 to 100 mass % of milk fat. This method for enhancing sweetness and/or saltiness of a food product is characterized by adding to a food product an oxidized oil or fat that has a peroxide value of 15 to 180 and contains 10 to 100 mass % of milk fat.