The present invention relates to the formulation and process for preparation of a fried egg product that may be frozen for future heating in a microwave or other oven or griddle, for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid egg yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid egg yolk portion is preheated and then added to the mold for placement on the egg white portion. Following a short period of cooking, the mold containing the formulated fried eggs is transported to a freezer unit for freezing, then is removed from the mold for packaging and storage. At a future time, the frozen formulated fried egg product may be thawed and reheated for consumption by an individual.

[Problem] There is provided 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] The processed egg is characterized by having a slope of 20 cP/min or more in viscosity measurement using a rapid visco-analyzer (RVA). The method for identifying a processed egg suitable to be puffed comprises mixing a processed egg and water, measuring viscosity of a mixture of the foregoing step using a rapid visco-analyzer (RVA), and calculating a slope in viscosity change based on a measurement result obtained from the foregoing step

[Problem] There is provided 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] The processed egg is characterized by having a slope of 20 cP/min or more in viscosity measurement using a rapid visco-analyzer (RVA). The method for identifying a processed egg suitable to be puffed comprises mixing a processed egg and water, measuring viscosity of a mixture of the foregoing step using a rapid visco-analyzer (RVA), and calculating a slope in viscosity change based on a measurement result obtained from the foregoing step

The present invention relates to the formulation and process for preparation of a fried egg product that may be frozen for future heating in a microwave or other oven or griddle, for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid egg yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid egg yolk portion is preheated and then added to the mold for placement on the egg white portion. Following a short period of cooking, the mold containing the formulated fried eggs is transported to a freezer unit for freezing, then is removed from the mold for packaging and storage. At a future time, the frozen formulated fried egg product may be thawed and reheated for consumption by an individual.

The present invention relates to the formulation and process for preparation of a fried egg product that may be frozen for future heating in a microwave or other oven or griddle, for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid egg yolk portions. The liquid egg white portion is preheated and then deposited within a mold for slow cooking under controlled temperature and humidity conditions. The liquid egg yolk portion is preheated and then added to the mold for placement on the egg white portion. Following a short period of cooking, the mold containing the formulated fried eggs is transported to a freezer unit for freezing, then is removed from the mold for packaging and storage. At a future time, the frozen formulated fried egg product may be thawed and reheated for consumption by an individual.

A food product involving an integral combination of an egg layer and an edible, grain-based solid substrate can be provided by a method that involves providing a precursor product which then is heated to provide the food product. The precursor product can be provided by introducing an egg mixture to a primary surface of the edible solid substrate. The heating of the precursor converts the egg mixture into the at least partially cooked egg layer of the food product.

A food product involving an integral combination of an egg layer and an edible, grain-based solid substrate can be provided by a method that involves providing a precursor product which then is heated to provide the food product. The precursor product can be provided by introducing an egg mixture to a primary surface of the edible solid substrate. The heating of the precursor converts the egg mixture into the at least partially cooked egg layer of the food product.

A vegan-based egg white substitute product containing (a) drinking water, (b) one or more protein(s) from legumes, oil seeds, grains, microorganisms, and/or algae, (c) a combination of one or more thermogelling hydrocolloid(s) with one or more reversibly gelling hydrocolloid(s), and (d) one or more salt(s), wherein the proportion of the combination of one or more reversibly thermogelling hydrocolloid(s) and one or more reversibly gelling hydrocolloid(s) ranges from 0.25-5.00 wt. %. The invention additionally relates to a method for producing the egg white substitute product and to the use of the egg white substitute product in the production of or as a component of an emulsion or a liquid consisting of at least one phase or as an ingredient in a meal or a baked product or a simulated egg.

The present invention relates to omega-3 fatty acid enrichment, and n-6 to n-3 fatty acid ratio improvement, of poultry products using animal feed supplemented with defatted microalgae, and treatment methods involving such poultry products. One aspect of the present invention relates to a method of producing poultry eggs with elevated amounts of n-3 fatty acids. This method involves feeding poultry an amount of defatted microalgae under conditions effective for the poultry to produce an egg comprising about 300 mg to about 550 mg of n-3 fatty acids.

The present technology may include a stabilized mass of egg composition having both yolk and albumin components whipped together and stabilized against separation by highly refined cellulose fiber material. The yolk and albumin components may be whipped into a foam in which at least 1% by volume of the foamed material comprises a gas, such as air, carbon dioxide, or nitrogen. The mass may flow as a liquid at 20 C and 760 mm Hg atmospheric pressure and 40% relative humidity. The mass may be in a frozen state. The mass may be in a dried powder state or dried solid mass.