[Problem] To provide a processed egg capable of making a puffed egg product which has good restorability when restored with hot water, and a method for identifying such processed egg.

[Means for solution] There is provided a whole egg powder which is suitable to be puffed, characterized in that the whole egg powder has a total free amino acids content of 500 mg/100 g or more. There is also provided a whole egg powder which is suitable to be puffed, characterized in that the whole egg powder has a free methionine content of 10 mg/100 g or more. There is further provided a whole egg powder which is suitable to be puffed, characterized in that the whole egg powder has a free lysine content of 40 mg/100 g or more.

[Problem] To provide a processed egg capable of making a puffed egg product which has good restorability when restored with hot water, and a method for identifying such processed egg.

[Means for solution] There is provided a whole egg powder which is suitable to be puffed, characterized in that the whole egg powder has a total free amino acids content of 500 mg/100 g or more. There is also provided a whole egg powder which is suitable to be puffed, characterized in that the whole egg powder has a free methionine content of 10 mg/100 g or more. There is further provided a whole egg powder which is suitable to be puffed, characterized in that the whole egg powder has a free lysine content of 40 mg/100 g or more.

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.

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.

An automatic washing apparatus (1) includes: an electrolyzed water generation unit (8) that electrolyzes raw water to which an electrolyte is added to thereby generate electrolyzed water; a bubble generation unit (9) that allows fine bubbles to be contained in the electrolyzed water with use of a generated gas generated in the electrolyzed water generation unit (8) to thereby generate bubble electrolyzed water; a washing unit (4) that discharges the bubble electrolyzed water to a washing object to wash the washing object; and a control unit (2) that controls a discharge timing and discharge amount of the bubble electrolyzed water.

An automatic washing apparatus (1) includes: an electrolyzed water generation unit (8) that electrolyzes raw water to which an electrolyte is added to thereby generate electrolyzed water; a bubble generation unit (9) that allows fine bubbles to be contained in the electrolyzed water with use of a generated gas generated in the electrolyzed water generation unit (8) to thereby generate bubble electrolyzed water; a washing unit (4) that discharges the bubble electrolyzed water to a washing object to wash the washing object; and a control unit (2) that controls a discharge timing and discharge amount of the bubble electrolyzed water.

A method for manufacturing an instant egg/edible bird's nest soup with fermented glutinous rice, comprising the steps of preparing the fermented glutinous rice wine, separating the wine juice from the rice dregs, preparing the dehydrated egg droppings/edible bird's nest shreds, vacuum freeze drying and vacuum packing; the instant egg/edible bird's-nest soup with fermented glutinous rice manufactured according to the method of the present invention is easily portable, and can be immediately consumed after being brewed in hot water; the flavor of the brewed egg/edible bird's nest soup with fermented glutinous rice is fresh and sweet; the shape of the rice dregs and the egg droppings/edible bird's nest shreds can be perfectly kept, and the rice dregs and egg droppings/edible bird's nest shreds are soft and good-tasting.

A method for manufacturing an instant egg/edible bird's nest soup with fermented glutinous rice, comprising the steps of preparing the fermented glutinous rice wine, separating the wine juice from the rice dregs, preparing the dehydrated egg droppings/edible bird's nest shreds, vacuum freeze drying and vacuum packing; the instant egg/edible bird's-nest soup with fermented glutinous rice manufactured according to the method of the present invention is easily portable, and can be immediately consumed after being brewed in hot water; the flavor of the brewed egg/edible bird's nest soup with fermented glutinous rice is fresh and sweet; the shape of the rice dregs and the egg droppings/edible bird's nest shreds can be perfectly kept, and the rice dregs and egg droppings/edible bird's nest shreds are soft and good-tasting.

A method of preparing a food item includes the steps of placing a first food element in a package base, placing a second food element in the package base, adding a package top to create a package, and drawing the first food element around the second food element by vacuum sealing the package. The method also includes the step of forming a food item in which the first food element substantially envelops the second food element by cooking the first and second food elements in the sealed package. Each food element retains its identity after cooking.

Provided are an egg coagulation promoter including a water-soluble polysaccharide containing galacturonic acid derived from beans, a method for producing the same, and a method for promoting egg coagulation using the egg coagulation promoter. Specifically, provided is an egg coagulation promoter including a water-soluble polysaccharide containing galacturonic acid derived from beans, the polysaccharide being a water-soluble soybean polysaccharide or water-soluble pea polysaccharide.