A method for manufacturing a shelf-stable food product is provided. The method may include providing an egg base, providing a hydrocolloid set, providing a fat, homogenizing the egg base with at least the hydrocolloid set and the fat into a batter, sealing a batter portion of the batter into a container, and heating the container. The egg base may have a first ratio of egg white solids to egg yolk solids within a range of 2.25:1 and 4.75:1. A shelf-stable food product made by disclosed methods is also provided. The shelf-stable food product may be enclosed with heat resistant packaging.

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 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.

Provided is a thickening promoter for egg sauce, the thickening promoter containing a water-soluble polysaccharide having a viscosity of 200 mPa.Math.s or less at 20 C. as 10 mass % aqueous solution. Also provided is a method for producing egg sauce employing the thickening promoter for egg sauce containing a water-soluble polysaccharide having a viscosity of 200 mPa.Math.s or less at 20 C. as 10 mass % aqueous solution.

The invention provides a method for suppressing off-flavor formation in food products other than meat substitutes which comprise or have been prepared from a mixture comprising water, a lipid and native patatin, as well as to food products thus obtained.

Provided are compositions, and methods of making the same, including a liquid egg product and a plant fiber, where the plant fiber has at least one of a carrot fiber, an oat fiber, and a corn fiber.

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.

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 the formulation and process for preparation of a fried egg product which may be frozen for future heating within a microwave or other oven for consumption by an individual. Various ingredients are added and mixed to each of the liquid egg white and liquid 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 yolk portion is preheated and then is 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, packaging, and storage. At a future time the frozen formulated fried egg product may be retrieved for thawing and cooking 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.