PROCESSED EGG FOOD PRODUCT

• Main Authors: SANO TAKASHI, TAKASHIMA YUKIO, HASEGAWA NAMI
• Format: Patent
• Language: English
• Published: 23.03.1999
• Edition: 6
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To provide processed eggs for simply and inexpensively cooking a large amount of lunches as bowls of rice topped with chicken and eggs or bowls of pork cutlets with egg and vegetables on rice on top. SOLUTION: This processed egg product contains oil or fat in an amount of 8-32% based on the whole egg solid and in an amount of 2-9% based on the egg white solid and a large amount of coagulated eggs in thin layers are aggregated in <=2 mm thickness and 5-300 mm spaces. Thus, the egg aggregate is applied to the boiled rice packed in lunch box vessels until the rice is covered with the processed egg product thickly without gaps whereby hand-made lunches topped with beautifully mixed yolk egg and white egg are obtained.