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Matches 451 - 500 out of 1,442

Document Document Title
JP3195631B2
PURPOSE: To obtain the subject antibody, having the antibody activity against a specific antigen, excellent in preservation stability and fluidity and readily producible at a low cost by removing an impurity such as a lipid from an egg y...  
JP2001178417A
To provide an egg yolk composition maintaining the raw flavor of yolk and allowing long-term preservation at normal temperatures. This egg yolk composition is such as to be excellent in preservability, and to be characteristic in being f...  
JP2001157546A
To perfectly remove the moist on the shell surface of a washed egg that is placed in a vessel so that it may be freely taken out of the vessel by the action of a gas for dehydration passing through into the vessel.Thes egg shell dehydrat...  
JP2001120168A
To provide a coating agent which is used for eggs and has excellent characteristics comprising retaining the freshness of the eggs and preventing the denaturation of the albumen of the eggs. This coating agent for eggs contains a fatty a...  
JP2001103906A
To provide a method for retaining the freshness of a raw hen's egg by which the state of a concentrated albumen just after ovipostion can be retained for a relatively long period and to obtain the raw hen's egg with the freshness retaine...  
JP3157616B2
PURPOSE: To obtain a pot-steamed hotchpotch, contained in a hermetically sealed container and readily drinkable outdoors by regulating the amount of albumen used to that drinkable by shaking the product. CONSTITUTION: Albumen and common ...  
JP2001095473A
To provide the dried albumen which forms a gel excellent in resistance to freezing or in water retentivity, and higher in gel strength than the conventional one. This desalted, dried albumen has a conductivity of 4 ms/cm or less when dis...  
JP2001069906A
To completely kill the microorganisms contaminating the egg shell surface and also the microorganisms intruded into the inner face of the egg shells by heating the egg shell surfaces with a hot gas heated up to a specific temperature. Th...  
JP3142138B2  
JP2001045904A
To shorten the time required for washing eggs, improve working efficiency and reduce a running cost by bringing a washing process for washing shell eggs and a sterilizing process for sterilizing them to be mutually indepen dent and washi...  
JP2001037458A
To maintain freshness and color of foods, especially perishable foods often preserved by cooling and freezing, for a long period and in case of frozen foods, suppress generation of drip generated during preserving the foods by freezing o...  
JP3121929B2
PURPOSE: To provide a quality improver for ground frozen fish meat excellent in protein denaturation-preventive effect, also causing no oversweetness or browning of the fish-paste products incorporated therewith. CONSTITUTION: The object...  
JP2000325059A
To sterilize ball-shape foods, for example, eggs already sterilized by washing immediately before cooking with a simple apparatus. A group of shafts 5 of a small diameter are arranged to a drawer 2 attached to an outer shell 1 so that th...  
JP2000309306A
To provide an egg sucking device for increasing the processing capacity. An egg sucking device 13 used for sucking chicken eggs E carried all together on one site and transferring them to a second site different from the first site is pr...  
JP2000262248A
To offer hot-air dried scrambled egg which is reconstituted with hot water instantly and homogeneously to give a good appearance, taste and texture at a low price. This method for producing a hot air-dried scrambled egg contains processe...  
JP2000262209A
To provide a persimmon astringency-removing apparatus, capable of preventing the global warming because the carbon dioxide gas after finishing the treatment is recovered and reused, and the carbon dioxide gas is not released in the atmos...  
JP2000236807A
To provide a method for smoking shell eggs, enabling time needed to smoke them to be remarkably shortened, preventing the vaporization of water and enabling cost to be reduced. When making smoke 4 adhere to and impregnate into shell eggs...  
JP2000217553A
To obtain a frozen egg processed food capable of keeping soft and smooth texture of egg even after heat-thawing and after natural thawing, sufficiently suppressing lowering of texture due to freeze modification and lowering, etc., of tas...  
JP2000210009A
To provide the subject device having a rapid cooling speed by installing a conveyor means which conveys goods by a tunnel chamber through which a cooling liquid is flowing, long holes means for feeding the cooling liquid, an adjacent ple...  
JP3064898B2  
JP2000189064A
To obtain an active component compound that is convenient, economic and applicable over a wide range, has excellent sustained release properties, efficacy persistency, and is useful in medicinal compositions, foods, feeds for animals, an...  
JP3062356B2  
JP3060705B2  
JP3053015B2
To prevent an accident of sitotoxism by controlling propagation of various germs in the distribution process of common foods including hen's egg. An ozone gas in an amount of 1-3 ppm humidified by a humidifier 4 and carbon dioxide gas fr...  
JP2000157988A
To conduct the water treatment suitable to obtain a desired water by treating city water because the present city water is not a satisfiable one.This city water treating device is composed of a first treating tank consisting of a water f...  
JP2000157160A
To simply, readily and inexpensively produce shell eggs of high added values, for example, enhanced with excellent nutritive values, good taste, contribution to health promotion for the consumers, which have been impossible with the conv...  
JP2000154109A
To obtain the subject agent highly safe, having sterilizing abilities against various pathogenic bacteria such as methicillin resistant Staphylococcus aureus or the like at a low concentration and persistence in sterilizing abilities and...  
JP2000139334A
To obtain an antimicrobial film-forming agent powder for eggs of the type dissolving at the time of use remarkably improved in fluidity and solubility of the powder and to provide a method for producing the powder. This protecting agent ...  
JP2000504768A
(57) Summary book invention is the purification method which enables removal of biofilm, and control of lower layer bacteria of reducing the surface tension of biofilm. Solution consists of sodium lactate of saponin and soft acid, for ex...  
JP2000093078A
To prevent an accident of sitotoxism by controlling propagation of various germs in the distribution process of common foods including hen's egg.An ozone gas in an amount of 1-3 ppm humidified by a humidifier 4 and carbon dioxide gas fro...  
JP2000093079A
To obtain a granular protective agent for egg, soluble in time of use, capable of stably storing for a long time, uniformly dissolving in a medium when used, and reinforcing egg shell, excellent in safety by including a polymer having fi...  
JP2000093080A
To obtain a granular antibacterial and antifungal agent composition for egg, soluble in time of use, capable of stably storing for a long time, uniform ly and quickly dissolving in a medium when, excellent in safety by including a specif...  
JP3021386B2
To produce egg product that can produce fried eggs of a desired size despite the sizes of the starting eggs. The egg yolks 11 and egg whites 12 from a plurality of shell eggs are fried (or solidified) so that they may not be mixed with e...  
JP3018033B2
To provide a method for processing an egg with which the egg can be kept fresh and the growth of unwanted bacteria inside the egg is prevented. The egg washed on its surface is carried into a processing chamber while being housed in a ga...  
JP3011881B2  
JP2000023616A
To obtain the subject coating agent capable of preventing and/or controlling the proliferation of fungi attached to the surface of eggshell, etc., by suspending an antimicrobial agent having antimicrobial/antifungal activity in an aqueou...  
JP2992348B2  
JP2986099B1
[Summary] Subject Conventionally impossible vitamin B1, vitamin B2, niacin, Are nutritional information, such as vitamin C, calcium, and iron, or a salty taste, soy sauce flavor, and a bonito, and a seasoning ingredient or both ingredien...  
JPH11299457A
To obtain a processed egg product having a bright color tone, retaining a soft texture and suitable as a raw material, etc. for egg salads by filling a heat coagulated egg together with a solution, etc. in an oxygen- impermeable containe...  
JPH11512295A
(-- 57) summary -- it is a disposal method of the liquefied egg product which consists of an egg white and/or an egg yolk substantially for obtaining a long best-before date ("ESL"). To some extent the temperature to which low-temperatur...  
JPH11289979A
To produce an O/W emulsion having both resistance to refrigeration and thawing and resistance to heat, excellent in emulsion stability and useful for mayonnaise or the like by including an oil phase, the yolk of an egg treated with enzym...  
JPH11290029A
To provide a method for efficiently producing, at reduced eggshell breakage rate, heat-treated shell egg with both the flavor and disposition of raw egg and no concern about any food poisoning due to salmonella or the like even if taken ...  
JPH11235135A
To eliminate the scattering of a filthy water generated in a washing part over washed egg shells, avoid becoming unsanitary and increase sterilization effect by separating the first carrier device for washing egg shells and the second ca...  
JPH11221049A
To obtain an enzyme-treated egg yolk having excellent flavor and physical properties not leaving an enzyme behind and without increasing bitterness in passing of time by treating the egg yolk using an immobilized enzyme. The objective eg...  
JP2928820B2
To provide a method for sterilizing chicken eggs capable of solving troublesomeness in processes to forwarding and uncertainty of safety of the merchandise after the forwarding, reducing a distributive cost and enhancing reliability of q...  
JP2920742B2  
JPH11178515A
To provide the subject egg shell sterilizing device capable of treating in a short period of time, and improving a safety, an environmental pollution resistance and a work saving by controlling an ozone generating device and an exhaustin...  
JPH11172167A
To obtain an ink-jet recording ink enabling continuous printing over a long period without causing the clogging of the printer nozzle and giving little dissolution of coloring material in the case of marking on an egg shell. This ink con...  
JPH11172166A
To obtain an ink-jet recording ink enabling continuous printing over a long period without causing the clogging of the printer nozzle and giving little dissolution of coloring material in the case of marking on an egg shell. This ink con...  
JPH11155494A
To obtain an enzyme-treated yolk having a good color and a good flavor and not having a constant taste, and to provide a method for producing the same. This enzyme-treated yolk is produced by treating yolk with bromelain, until a mol.wt....  

Matches 451 - 500 out of 1,442