Abstract: A food heating device includes a plurality of chambers capable of receiving respective food items. The device further includes a steam generator and a plurality of valves for controlling admittance of steam from said steam generator into said chambers. The device is arranged to operate in at least one mode in which during a first period a first one of said valves is open and at least one of said valves remains closed and wherein said steam generator is operated to produce steam for a time less than said first period.

Abstract: The present invention provides an egg allergy prevention method to be carried out with respect to a human infant, including: a first administration period (first administration step) in which to administer, to an infant, heated egg white protein in an amount of 10 mg to 20 mg per day; and a second administration period (second administration step) which is a period after the first administration period and in which to administer, to the infant, the heated egg white protein in an amount of 65 mg to 90 mg per day.

Abstract: A nutritional or dietary egg supplement or food product is provided that may be eaten by children or adults. The food product is made solely of whole hen's eggs or egg whites that have been heat treated to selectively denature allergenic proteins s compared to a natural hen's egg.

Abstract: Disclosed are nutritional compositions including human milk oligosaccharides in combination with long chain polyunsaturated fatty acids and/or carotenoids that can be administered to preterm infants, term infants, toddlers, and children for reducing inflammation and the incidence of inflammatory diseases.

Abstract: An egg food product and a method for making the same. In one embodiment the method of making a food product comprises feeding a liquid composition into a cavity, the liquid composition comprising at least 80% liquid egg comprising albumen and yolk; mixing the liquid composition in the cavity; raising the temperature of the mixed liquid composition to above 175° F.; and after raising the temperature, extruding the mixed liquid composition through a die cavity having a temperature greater than 175° F. to solidify and shape the mixed liquid composition into a solid composition; and cutting the solid composition to a desired length.

Abstract: A heating medium injector includes an injector structure defining a heating medium flow path and a product flow path. The heating medium flow path extends to a contact location along an axis of the injector, while the product flow path also extends to the contact location along the injector axis. The contact location comprises a location at which the heating medium flow path and product flow path merge within the injector. In a region along the injector axis, the product flow path is defined between a first flow surface and a second flow surface. The first flow surface comprises a surface of a boundary wall separating the heating medium flow path from the product flow path and the second flow surface comprises a surface of an opposing second boundary wall. The second flow surface is in substantial thermal communication with a second flow surface cooling structure.

Abstract: To provide a gnetin C high content melinjo extract rich in the content of gnetin C which is useful for prevention and/or treatment of diseases such as metabolic syndrome, diabetes mellitus, hypertension, gout, cancer, collagen disease, periodontal disease and the like and further for beauty care and/or protection of skin and of which intake/dosage or use amount can be reduced. An extract is extracted from melinjo fruit, by using an extraction solvent which is a mixed solvent obtained by blending at least one of an emulsifier, a cycrodextrin and an acid into water and/or an organic solvent.

Abstract: A method for preparing frozen or refrigerated fried eggs from whole, fresh eggs, the method comprising: breaking whole, fresh eggs (1) into a support (3) impregnated with edible fat; introducing the support (3) carrying the broken whole fresh eggs (2) into an oven (4) comprising ventilation means; heating the oven until the inner part of the yolk of the broken whole fresh eggs reaches a temperature of 65 to 73° C.; taking said support carrying the eggs out of the oven, wherein said eggs are fried eggs; cooling the fried eggs for reducing their residual heat in order to prevent the inner part of the yolk to exceed 73° C.; freezing or refrigerating the cooled fried eggs.

Abstract: A method for preparing frozen fried eggs from fresh eggs, in which the fresh eggs are broken into corresponding molds impregnated with oi, introduced into a convection oven at a temperature of 232 to 252° C. for a period of 130 to 150 seconds to be fried, and subsequently introduced into a blast chiller at a temperature of ?23 to ?13° C. for a period of 15 to 25 minutes to be frozen, and ultimately packaged in a unitary manner so that, when defrosted, each fried egg has a similar texture to that of a recently made fried egg.

Abstract: 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.

Abstract: The present concept is a method of preparing an egg to determine the color of the egg using an egg yolk cover. The egg yolk cover is dome-shaped with a base edge and inspection area. The egg yolk cover eliminates ambient light from impinging on the egg yolk and is used in combination with a light sensor to determine the color of egg yolks. The light sensor includes a single flat printed circuit board with a top and bottom side which includes at least one LED light and one color sensor, at least one light pipe receiving light from the LED and transmitting it onto a substrate at an angle theta and a tube frame including an optical tube for receiving light reflections from the substrate. The light pipes and the tube frame are compression fit between the printed circuit board and a lower housing. To determine the color of the egg yolk, the egg is first cracked onto a flat surface. The egg yolk cover is then placed over the egg yolk and the color sensor is placed onto the inspection area to measure the color.

Abstract: An electromagnetic system includes a channel and at least one chamber comprising a first end and a second end. The channel traverses at least a portion of a longitudinal length of the at least one chamber, whereby the channel enters the chamber at the first end and exits the chamber at the second end. The channel includes an internal cavity for allowing materials to flow therein and be exposed to electromagnetic energy. In one embodiment, the chamber is designed so that the materials in the channel is exposed to lower electromagnetic energy at the first end of the chamber and exposed to a higher electromagnetic energy at the second end of the chamber.

Abstract: Methods and compositions for increasing intestinal transport of nutrients or growth performance in the offspring of an animal are described. More specifically, a feed composition comprising an omega-3 fatty acid-containing composition for increasing intestinal transport of nutrients or growth performance in the offspring of the animal, and methods therefor, are described.

Abstract: The present invention provides agent for enhancing egg aroma comprising at least one component(s) as an ingredient selected from the group consisting of: (a) 3-(methylthio)1-propanol, (b) benzaldehyde, (c) 4-heptanol, (d) trimethylpyrazine, (e) methylpyrazine, or (f) 2,5-dimethylpyrazine. The agent of the present invention is used for enhancing egg aroma, especially an egg flavor, of an egg product. The examples of preferred egg products to which the present invention is applied include, but not limited to, a boiled egg itself, various food products using a boiled egg (for example, tartar sauce, prepared bread filling, and so on), various food products containing an egg as a component (for example, mayonnaise, dressing, pasta sauce, Japanese omelette, steamed egg custard, steamed egg hotchpotch, omelette, quiche, rolled omelette, noodles, fried rice, custard cream, pudding, cake, sponge cake, ice cream, egg (custard) tart, bread, crape, and so on).

Abstract: A dispensing assembly for a refrigerator appliance is provided. The dispensing assembly includes a tank that defines a fluid chamber and a heating element for heating fluid within the fluid chamber. An inlet conduit directs liquid into the fluid chamber, a first outlet conduit directs liquid out of the fluid chamber, and a second outlet conduit directs gas out of the fluid chamber. The dispensing assembly also includes valves for regulating fluid flow through the inlet conduit and the first and second outlet conduits.

Abstract: The object of the invention is to enable production of high quality eggs in poultry and to provide a method for improving productivity thereof. The invention provides a method for producing a hen egg having improved quality and productivity, the method characterized in having a step for feeding a hen on supplemented feed obtained by adding to poultry feed an immunostimulating substance produced by cytolysis that accompanies sporulation of MRE symbiotic bacteria and/or on supplemented drinking water obtained by adding the immunostimulating substance to drinking water, wherein the immunostimulating substance is obtained by culturing the MRE symbiotic bacteria, leaving the resulting culture fluid in a depleted state to thereby cause the symbiotic bacteria to convert to endospores, and removing impurities including the endosporic symbiotic bacteria from the culture fluid.

Abstract: A process to coagulate wasted eggs which includes an acidification step of the liquid egg, followed by a coagulation step using a heat exchanger, such as a scraped surface heat exchanger, and optionally a drying step. The obtained coagulated egg product has useful properties and can be used as animal food. The process allows the disposal of wasted eggs generated in the poultry and related industries and the production of a valuable by-product with high protein and fat content.

Abstract: 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.

Abstract: The invention described herein comprises a crunchy egg product, manufacturing apparatus, and manufacturing processes to produce a desirable consumer product that is nutritious and fulfills a gap in crunchy low carbohydrate snack food product category. The final product comprises a high egg percentage by volume and a low water content by weight, audible fracturing characteristics, and brittleness characteristics. It comprises a low carbohydrate, high protein crunchy snack food for consumption by those on a low carbohydrate diet. Manufacturing steps and apparatuses are described.

Abstract: The present invention relates to stabilizer systems which may be used in the manufacture of frozen dessert which comprise native rice starch, egg yolk as a natural emulsifier and fibers from vegetables, fruits or mixtures thereof. It also relates to a method for manufacturing a frozen confectionery using a stabilizer system that contains only natural ingredients. The invention, in another aspect, also concerns the frozen confectionery products thus produced.

Abstract: A method for arranging eggs in a container. Eggs placed in receptacles of the container come to a resting orientation, by virtue of eh contouring of the receptacle, such that a long axis of the first egg is tilted toward a rear portion of the container at nearly uniform angles slightly offset from a vertical axis, and parallel side-to-side. Using features of the container, movement of eggs from their resting orientation, as well as twisting (spinning) about their long axes is resisted during marking, shipping or handling. The orienting of eggs in the receptacles or compartments thereof may be aided by use of an egg orienter. Tilting of the eggs may be facilitated by using receptacles or compartments which are asymmetrically contoured with respect to the vertical axis.

Abstract: 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.

Abstract: It comprises an egg preparation comprising a mixture of the yolk and the white extracted from a fertilized egg incubated for a period comprised between 18 hours and 36 hours, wherein the mixture of the yolk and white is in a ratio in which the amount of the white is comprised between 2% and 40% by volume of the yolk volume, useful as regenerating, analgesic and/or anti-inflammatory agent, as well as its preparation process. It also relates to functional foods, dietary supplements, and pharmaceutical or veterinary compositions containing the egg preparation. It also relates to cosmetic compositions comprising the egg preparation and to its use as skin care or hair or fur care agent.

Abstract: A process for producing a composition containing biologically active follistatin from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Further, the invention relates to the composition containing biologically active follistatin, which composition is available by the production process. The invention provides a process for producing a composition containing biologically active follistatin from avian eggs, or from raw animal blood serum.

Abstract: The present concept is a method of producing dried whole egg, which includes the steps of de-shelling and separating the shell from the inner egg. Next the egg is cooked with live steam injection, and phosphoric acid is added. Next the cooked egg is dried. Finally the cooked egg is ground to a final particle size.

Abstract: The invention described herein comprises a crunchy egg product, formulae, manufacturing apparatus, and manufacturing processes to produce a desirable consumer product that is nutritious and fulfills a gap in crunchy low carbohydrate snack food product category. The final product comprises a crunchy whipped egg collet having a low water content by weight, audible fracturing characteristics, and brittleness flex and stress characteristics. It comprises a low carbohydrate, high protein crunchy snack food for consumption by those on a low carbohydrate diet.

Abstract: The object of the invention is to enable production of high quality eggs in poultry and to provide a method for improving productivity thereof. The invention provides a method for producing a hen egg having improved quality and productivity, the method characterized in comprising a step for feeding a hen on supplemented feed obtained by adding to poultry feed an immunostimulating substance produced by cytolysis that accompanies sporulation of MRE symbiotic bacteria and/or on supplemented drinking water obtained by adding the immunostimulating substance to drinking water, wherein the immunostimulating substance is obtained by culturing the MRE symbiotic bacteria, leaving the resulting culture fluid in a depleted state to thereby cause the symbiotic bacteria to convert to endospores, and removing impurities including the endosporic symbiotic bacteria from the culture fluid.

Abstract: The present invention relates to methods for the separation of various components from eggs. More particularly, the present invention relates to methods for the separation of proteins and lipids from eggs, including technical eggs (inedible) or edible eggs, yolks or whites, which comprises cross-linking the lipids of eggs with a cross-linking reagent. In an embodiment, the method includes separating the proteins from the cross-linked lipids. In an embodiment, the method includes the separation of various components associated with the cross-linked lipids. The methods disclosed herein allow for the isolation of multiple different components from the egg in an efficient, cost-effective manner without compromising the recovery process of the components or their subsequent utility in various applications or compositions. The compositions and isolated components obtained by the methods of the invention can be used in pharmaceutical, medical, nutritional, cosmetic or health applications.

Abstract: An apparatus and method is shown for preparing liquid egg products, for example pure egg whites, whole eggs and egg products either alone or mixed with spices, vegetables or other ingredients, in a microwave oven. The container for preparing the liquid egg products is relatively inexpensive and disposable. In another embodiment of the present invention, a method is provided for preparing liquid egg products in a disposable, microwavable container in which the liquid egg product expands while cooking and partially removes the lid of the container to create a delicious meal of properly cooked, fresh egg product, that are ready for consumption.

Abstract: The present invention provides novel protein hydrolysates with anti-hypertensive properties, as well as food products and food supplements comprising these.

Abstract: The invention described herein comprises a crunchy egg product, manufacturing apparatus, and manufacturing processes to produce a desirable consumer product that is nutritious and fulfills a gap in crunchy low carbohydrate snack food product category. The final product comprises a high egg percentage by volume and a low water content by weight, audible fracturing characteristics, and brittleness characteristics. It comprises a low carbohydrate, high protein crunchy snack food for consumption by those on a low carbohydrate diet. Manufacturing steps and apparatuses are described.

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

Abstract: Ready to eat cold egg tarts, with a variety of ingredient combinations suitable for healthy consumption. Serving size can be a single serving, or a six pack of servings for convenience such that the inherent nutritional aspects of eggs are able to be included in consumer's diets.

Abstract: There is provided a garlic egg yolk composition in which the acrid taste and odor peculiar to garlic are suppressed even without using a special production device, chemicals, chemical additives and the like. A garlic egg yolk composition comprising a resveratrol-containing plant extract and garlic and egg yolk. The smell derived from garlic is suppressed due to the effect of a resveratrol-containing plant extract, but the nutritive values of garlic and egg yolk, and a resveratrol-containing plant extract are not lost. The resveratrol-containing plant extract is preferably at least one selected from grape extract, melinjo extract and Polygonum cuspidatum extract.

Abstract: The invention described herein comprises a crunchy egg product, manufacturing apparatus, and manufacturing processes to produce a desirable consumer product that is nutritious and fulfills a gap in crunchy low carbohydrate snack food product category. The final product comprises a high egg percentage by volume and a low water content by weight, audible fracturing characteristics, and brittleness characteristics. It comprises a low carbohydrate, high protein crunchy snack food for consumption by those on a low carbohydrate diet. Manufacturing steps and apparatuses are described.

Abstract: A process for producing a composition containing biologically active follistatin from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Further, the invention relates to the composition containing biologically active follistatin, which composition is available by the production process. The invention provides a process for producing a composition containing biologically active follistatin from avian eggs, or from raw animal blood serum.

Abstract: Disclosed are antimicrobial compositions for treating poultry and meat to substantially eliminate bacteria and microorganism harmful to human. The compositions include various combinations of an aliphatic heteroaryl salt, an aliphatic benzylalkyl ammonium salt, a dialiphatic dialkyl ammonium salt, a tetraalkyl ammonium salt and/or trichloromelamine.

Abstract: An in-shell egg pasteurization installation includes a temperature raising stage having a microwave cavity or microwave cavity portion into which microwaves can be radiated and a pasteurization stage having a microwave cavity or microwave cavity portion into which microwaves can be radiated. The installation is configured so as to provide radiant or conductive heat to an in-shell egg located in the temperature raising stage and to an in-shell egg located in the pasteurization stage, and to provide relative displacement between an in-shell egg and the microwave cavities or microwave cavity portions.

Abstract: A method for separating a yolk from albumen of an egg including the steps of assembling the yolk and albumen in a bowl, providing a container that encloses a chamber and has an orifice sized to receive therein the yolk, arranging the orifice to communicate in flow series with the chamber to deliver the yolk thereto, positioning the yolk in the orifice by spatial movement between the orifice and the yolk from the bowl when the container is in a squeezed condition thereof, stripping the yolk of the albumen so as to allow the albumen to return to the bowl while the yolk enters the chamber when the container has moved to a released condition thereof, and changing between the released condition and the squeezed condition is accomplished by alternately squeezing or releasing the container to create or release the vacuum in the chamber.

Abstract: An egg white hydrolysate having a reduced sulfur smell characteristic to egg white and a production method therefor are provided. An egg white hydrolysate having a low hydrogen sulfide content and a reduced sulfur smell can be obtained through a pretreatment step of denaturing egg white by thermally treating a diluted egg white solution under conditions of a pH of 9 to 12 and a temperature of 55° C. to 90° C., the diluted egg white solution having been prepared by diluting 1 part of liquid egg white with 0.4 to 3 parts of water, and a step of performing hydrolysis with a protease.

Abstract: The invention disclosed herein relates to methods and means for allocating, allotting, apportioning, dispensing, distributing, preparing, portioning, meting out and/or otherwise providing, controlling and/or regulating access to quantities of foods, beverages, and/or other substances. Various embodiments of the methods and means of the invention may be performed by and/or implemented in hardware, in software, by one or more entities, and/or by some combination of hardware, software and/or one or more entities.

Abstract: A meat substitute product is disclosed. A meat substitute, such as vegetable protein, is blended with a starch, hydrocolloid, and an oil from a vegetable source.

Abstract: Provided is a method for producing a processed food which is produced by continuously heating/molding a fluid raw material containing a protein, a lipid, and water. A method for heating a material to be heated continuously by an internal heating system while moving the material in a tube comprising: (a) arranging the tube vertically or substantially vertically (a tilt of not greater than 15°) and heating/molding a mixture while feeding the mixture upward from a bottom in the tube and/or (b) heating/molding the mixture while rotating the tube around a rotation axis, the rotation axis being a center line in a length direction of the tube. The internal heating system is preferably microwave heating, Joule heating, or high-frequency heating.

Abstract: A method for reducing the heating time of an egg patty includes adding an effective amount of a calcium additive to the egg patty, where the calcium additive reduces the microwave heating time required to achieve a target temperature as compared to an egg patty in which the calcium additive is not present.

Abstract: The present invention includes methods and devices for mass producing cooked, cooled egg products having a grill fried egg appearance. One device includes a portion for positioning whole, intact, shelled eggs positioned laterally across and above a cooking mold conveyor, and a portion for cracking the eggshells and depositing the eggs into cooking molds on the conveyor. Some devices and methods include an egg yolk splitter for rupturing the egg yolk sac to deposit a whole egg having a ruptured egg yolk into each mold. Other devices and methods include irregular shaped egg molds for providing a mass produced cooked egg having a natural, irregular shaped outlines and/or surfaces. Devices and methods according to the present invention can be used to produce irregular, outlined shaped cooked egg products including whole eggs, formulated eggs, or eggs made from scrambled egg mixes.

Abstract: A method for processing a package of eggs is disclosed which comprises adjusting a position of one or more of the eggs, after the eggs have been placed in the package, so that each of the eggs assumes a particular orientation within the package. In some embodiments, the method may also comprise marking information on a surface of one or more of the eggs after the position of the one or more of the eggs has been adjusted. Additionally, in some embodiments, the position of the one or more eggs may be adjusted using an egg orienter positioned above a conveyor of an egg packing station.

Abstract: The present invention relates to a lactic acid-fermented egg having reduced egg protein antigenicity and improved organoleptic quality through the addition of sodium citrate, heating treatment, and lactic acid bacteria fermentation, and more specifically, to a lactic acid-fermented egg having reduced egg protein antigenicity, which comprises a series of steps of adding to whole egg liquid a fixed amount of filtered water, sugar, and sodium citrate, heating treating and lactic acid-fermenting same, and a method for preparing same. The present invention reduces the antigenicity of ovomucoid and ovalbumin, which are allergy inducing factors existing inside an egg, has excellent solubility, and excellent organoleptic quality.

Abstract: An artificial shell for cooking includes, a top portion, having a fill opening therethrough, a bottom portion, and a fill opening cover. The top portion is removably attachable to the bottom portion and the top portion and bottom portion together define an inner storage chamber. Furthermore, the fill opening cover completely covers the fill opening.

Abstract: A microwavable, refrigerated scrambled egg composition. The composition includes a first component that is frozen precooked egg portions. At least about 50% by weight of the frozen egg portions are pieces that are at least about ½ inch in one dimension. The second component is a slurry including pasteurized liquid egg and pregelatinized modified food starch. The precooked egg portions are from about 50% to about 85% by weight of the total scrambled egg composition and the slurry is from about 15% to about 50% by weight of the total scrambled egg composition. Processes for making and methods of using the microwavable, refrigerated scrambled egg composition are also provided.

Abstract: An apparatus and method of treating eggs and other food products and a method and apparatus for releasing an egg and other food products from a food-retaining ring are provided. The apparatus includes one or more food-retaining rings suitable to be disposed on a treating surface; and a ring shaped release tool, the exterior perimeter of the release tool being adapted to fit closely to the inside perimeter of the ring. The method of treating eggs and other food products comprises: adding a food product to a volume defined by an interior of a ring disposed on a cooking surface; treating the food product to form a self-supporting mass; and inserting a complementary-shaped release member within the ring containing the self-supporting mass, the release member being adapted to fit closely to an inside perimeter of the ring.