The present invention relates to microalgal flour granules, and optionally, lipid-rich microalgal flour.

[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 invention relates to a method for producing a mixture containing a hydrated egg product and a substance of interest, wherein the mixing is carried out by means of ultrasonic nebulization. The method comprises: beating at least one egg product until it is in a foam state; adding at least one substance of interest, in the form of a pressurized mist, to the foamy egg product; mixing until an emulsified mixture in a foam state is obtained; suctioning the emulsified mixture in order to transfer same to a dehydrator; dehydrating the emulsified mixture until a moisture level no greater than 5% is obtained; grinding the emulsified mixture to the desired grain size distribution; and sterilizing the ground mixture. The invention also relates to the mixtures produced using said method, and to the products containing said mixture.

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.

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.

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.

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.

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.