Structures and methods of using a microwave pasteurization device, as well as related non-linear waveguides. In some embodiments, an in-shell egg pasteurization device with a non-linear slotted waveguide. In some embodiments the non-linear slotted waveguide comprises shaped waveguide applicators. The shaped waveguide applicators may employ oval, lens, or plum shaped non-linear slots to improve efficiency and efficacy of pasteurizing in-shell eggs, live oysters, tomatoes, or blueberries while maintianly the quality and functional attributes of the raw product.

A protein-rich food product comprising water and solids, wherein at least 70% of the solids consist of protein, and a method for making the protein-rich food product. The protein-rich food product is capable of replacing flour food products as a low-calorie, gluten-free, high-protein alternative.

Provided are methods of manufacturing a cooked egg product having irregular shaped egg curds similar in shape, size, and mouthfeel to that of freshly cooked scrambled eggs. Liquid egg product is optionally first preheated then transferred to a belt oven and cooked to form a layer of cooked egg product. The layer of cooked egg product is then transported through an agitator, which initially breaks down the layer of cooked egg product, and subsequently is passed through a forming plate to shape the cooked egg product into irregular shaped egg curds similar in appearance to that of freshly cooked scrambled eggs. This process allows for a simplified ingredient deck and reduces the number of fines present in the final product.

In a production method for a protein processed food, a tubular body having an outlet for a protein processed food at one end, and a core material arranged inside the tubular body and extending to at least the outlet along an axial direction of the tubular body are used, a mixture is supplied between the tubular body and the core material while the core material is rotated around the axial direction of the tubular body, the mixture is extruded toward the outlet, and at a side further upstream than the outlet, the mixture is internally heated and coagulated, and the coagulated hollow protein processed food is discharged from the outlet.

The present disclosure provides a pre-cooked egg product; a yolkless egg-white food product. The pre-cooked egg product is a natural egg-white food product cooked in a geometric shape, which does not contain an egg yolk, including an artificial or simulated egg yolk. The pre-cooked natural egg-white food product optionally contains a food additive, such as coloring or flavoring, or optionally contains an artificial inner core that is a sweet, savory, meat, plant or dairy product.

Provided are methods of manufacturing a cooked egg product having irregular shaped egg curds similar in shape, size, and mouthfeel to that of freshly cooked scrambled eggs. Liquid egg product is optionally first preheated then transferred to a belt oven and cooked to form a layer of cooked egg product. The layer of cooked egg product is then transported through an agitator, which initially breaks down the layer of cooked egg product, and subsequently is passed through a forming plate to shape the cooked egg product into irregular shaped egg curds similar in appearance to that of freshly cooked scrambled eggs. This process allows for a simplified ingredient deck and reduces the number of fines present in the final product.

The present invention relates to a process for producing an egg yolk with a very high content of antisecretory factor (AF) proteins, in particular with a very high content of AF protein fragment consisting essentially of the amino acid sequence as shown in SEQ.ID.NO.1 (AF-16) and/or in SEQ.ID.NO.2 (AF-8), said process comprising for at least 4 weeks feeding a poultry, such as a hen, an AF-16 inducing pelleted feed for poultry comprising at least 0.14% free tryptophan, such as 1-2 g tryptophan/kg feed, and thereafter harvesting egg from said poultry, separating egg yolk from egg white, and alternatively spray-drying, grinding, leaching, extracting, evaporating, membrane filtrating, and/or or freeze-drying said egg yolk.

The present invention further relates to said egg yolk with a very high content of antisecretory factor (AF) proteins, produced according to the herein described process, and to their use for the preparation of functional food products and pharmaceutical products for the treatment and prophylaxis of abnormal physiological conditions caused e.g. by exceptionally high levels of body fluid discharge. The invention also relates to food products and pharmaceutical products so prepared.

A protein-rich food product comprising water and solids, wherein at least 70% of the solids consist of protein, and a method for making the protein-rich food product. The protein-rich food product is capable of replacing flour food products as a low-calorie, gluten-free, high-protein alternative.

A crisp proteinaceous food product in which egg white proteins constitute the majority of total proteins present is described. The food product has a bulk density of from 120 to ?500 g/L and includes water, expanded starch, and denatured proteins. Ovalbumin constitutes at least 33% (w/w) of the proteins. Expanded starch can constitute at least 35% (w/w) of the food product.

Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade base to form an aqueous basic solution of animal muscle protein. The basic solution is mixed with a food grade acid to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein.