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Patent Searching and Data


Matches 501 - 550 out of 1,442

Document Document Title
JPH11146741A
To provide a washer of an egg making stream of a washing liquid (warm water) on an under part of the egg smooth and improving washing function. This apparatus has a bar conveyor 12 carrying eggs 1 along a carrying path, nozzles 16 and 17...  
JP2883508B2
PURPOSE: To obtain a raw egg with shell safely eatable as it is and suitable for various egg dishes by eliminating the harmful microorganisms in the albumen and yolk of a raw egg in a state enclosed with the shell. CONSTITUTION: The raw ...  
JPH01180197A
PURPOSE: To uniformly distribute an incoming call to an attendant board by reporting the operating state of the attendant board stored by a slave station to a master station, allowing the master station to count the incoming state of the...  
JP11080197A
To provide a new yolk antibody that is obtained from yolk of an egg immunized with Helicobacter pylori, has antibacterial action on this bacterium and anti-urease action and is useful for prevention and treatment of diseases relating to ...  
JPH01179268A
PURPOSE: To contrive the simplification of the mechanism, the reduction of the number of components, the miniaturization of the device in lighter weight with cost reduction by moving smoothly a loading case back and forth and up and down...  
JP11079268A
To provide an egg tray which can house a plurality of eggs, is capable of collectively transferring ten packed eggs rapidly and convenient to be taken in and taken out of a refrigerator or the like. An egg tray is provided with a plurali...  
JPH01147748A
PURPOSE: To reduce a hardware, and to simplify control by generating a sweep- off address by using the register and the addition circuit of a pipe-line. CONSTITUTION: In the case of sweep-off, a selection circuit 25 is made to select an ...  
JP11047748A
To purify waste water of an egg washing machine to repeatedly use the same in egg washing as regenerated water. Waste water of an egg washing machine 1 is pressurized by a pressurizing machine 12 to be roughly filtered by a first filter ...  
JPH1132616A
To provide a technique capable of preventing the contamination of egg with water and a liquid for sterilization to maintain the quality of liquid egg. This device for treating eggs comprises a washing device 1 for washing shell eggs E wi...  
JP2851997B2  
JP2849144B2  
JP2841946B2  
JP2820385B2  
JPH10271981A
To obtain the subject packaging material having freshness-keeping property and antibacterial property by using a mixture component containing a water-soluble mineral component derived from feldspar, quartz stone and clay ceramic, an anti...  
JPH10271977A
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...  
JPH10262625A
To obtain the subject food material preservable for a long term at normal temperatures without dissipating its raw material flavor by nonsterilely packaging a solid food material with a packaging material so as to be brought into firm co...  
JP2781558B2  
JP2782377B2  
JPH10165089A
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...  
JPH10165090A
To provide an antibacterial egg which is harmless to human beings and sterilizes any organic matter or bacterium through the process of storage/ transportation or blocks its growth even when it is stuck on an eggshell. The film of chitos...  
JPH10155415A
To maintain the freshness of raw eggs at a normal temperature over the relatively long period of time by using a humidity control means for eliminating excessive humidity inside a hermetically sealing container in the hermetically sealin...  
JPH10146170A
To obtain frozen fried eggs capable of carrying out the restoration to fried eggs close to the just prepared ones when thawed by coating the surface of a coagulated yolk with a thin membrane of a coagulated albumen containing pregelatini...  
JPH10146179A
To store a water-containing material such as a fresh food, a processed food, plant seeds or a medical supply without rotting the water-containing material by dissolving carbon dioxide, an inert gas or their mixture in the water-containin...  
JPH10127224A
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...  
JP2749764B2
PURPOSE: To provide a shell-bearing egg with its freshness preserved for a long period by a simple means. CONSTITUTION: The objective shell-bearing egg can be obtained by coating the surface of a shell-bearing egg with chitosan film. The...  
JPH10119919A
To automatically package eggs under an aseptic state by utilizing a generally known processing device. In a sterilizing box 1 where an egg washing machine 9, a dryer 10, and an automatic packer 19 are connected in order, ozone generators...  
JPH10108649A
To obtain half-boiling egg product which is refrigerated food formed by using a whole egg liquid. The refrigerated egg food is prepd. by refrigerating the whole egg liquid which is a liquid prepd. by compounding whole egg powder, thicken...  
JPH10503937A
(57) Summary false egg Patty, false egg yolks, and those manufacture methods are offered. False egg Patty and a false egg yolk have the same outstanding taste and texture characteristic as the fried egg made from the natural fresh egg. A...  
JPH1080264A
To provide a method for sterilizing with ozone, enabling to efficiently exhibit a sterilization effect with a small amount of the ozone. This method for sterilizing a material 6 to be sterilized with ozone comprises producing dew water d...  
JP2730313B2  
JP2720997B2  
JP2719079B2
PURPOSE: To provide a food treatment method enabling 'wasabi' gas to be easily and stably fed into a closed space. CONSTITUTION: In a closed space 10 enabling a food 4 to be held, a 'wasabi' solution 2 (cf. 'wasabi' is Japanese horseradi...  
JPH1042801A
To prepare an article of food, excellent in resistance to emulsification with acids or salts and alcohols and quality stability without causing separation of an oily layer or settling and useful for noodles, etc., by including a specific...  
JP2707739B2  
JPH1028523A
To provide a method and a device capable of heat sterilizing hen's eggs at a higher temperature without coagulating shell-removed eggs. This heat sterilizing device of hen's eggs consists of an egg receiver for receiving eggs having an o...  
JP2703816B2  
JPH1014490A
To obtain a eggs or their products capable of individually giving information, such as their open dates, related to the eggs or the products on their storage, even when their packs are lost, by printing the open dates, etc., on the shell...  
JPH09313100A
To obtain sterilized and frozen albumen hardly containing microorganisms, excellent in long-term keeping quality and foaming property and capable of minimally suppressing danger of food piston without impairing properties of cakes by usi...  
JPH09308435A
To obtain dried powder of egg useful for feed, etc., of an aquicultural fish, etc., with reduced clarification cost by coagulating protein in a state of suppressing evaporation of moisture contained in an egg, then evaporating the moistu...  
JPH09285253A
To provide a method for a preservation treatment of egg products processed under heating, enabling the suppression of the occurrence of discoloration, coagulation or dripping in a state where the softness (soft feeling) and appearance of...  
JPH09278013A
To put a number of works that are relatively fragile and approximately the same in shape in a container and to take out the works in a specified number at a time. A water tank 101 is filled with water and works are put in the water, and ...  
JPH09275893A
To suppress the freezing denaturation at the time of freezing and preservation and the formation of an excessive elasticity when using a freezing denaturation preventing agent and smooth the texture after thawing by adding a specific ing...  
JPH09271318A
To readily obtain a frozen material of raw egg, egg heated in hot spring, boiled egg free from crack and kept in original shape by housing egg having shell in a moisture-proof vessel in which a desiccant is put, hermetically sealing the ...  
JPH09262050A
To obtain a thawing device simplified in the structure, little in drips, capable of uniformly thawing and improved in safety by forming wall surfaces composing a thawing chamber so as not to be parallel to each other and disposing a soun...  
JPH09238619A
To prepare a processed food having stable quality by using a polyglycerin fatty acid ester composed of a purified polyglycerin. This processed food is prepared by using a polyglycerin fatty acid ester containing ≥35% one kind of polygl...  
JPH09205984A
To improve get strength to the same level as a conventional item by a method simpler than a conventional method and to provide the method for manufacturing stable dried egg white without the dispersion of a water content. Egg white powde...  
JPH09187255A
To obtain a fish egg product such as loosened salted salmon roe, salted salmon roe, cod roe or caviar, good in firmness even in the case of a slightly salted product and excellent in tasting by adding specific amounts of sodium chloride ...  
JPH09172951A
To obtain a thermally half-denatured egg yolk improved in flavor, physical properties and functions such as masking functions or emulsifying functions by keeping an egg yolk liquid at a specific temperature for a prescribed time and ther...  
JPH09140353A
To provide an egg-processed food product which can prevent water separation and keeps soft texture even after freezing or reheating particularly in the egg processed food product distributed as both a market use and business use and an e...  
JP2614541B2  

Matches 501 - 550 out of 1,442