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Patent Searching and Data


Matches 501 - 550 out of 1,421

Document Document Title
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...  
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  
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...  
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...  
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...  
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  
JP2612624B2  
JPH09504944A
(57) Summary たんぱく food is heated by maintaining 浴 to the control temperature within the limits which process the above-mentioned たんぱく food, without immersing the above-mentioned food in 液体浴 and damaging a function...  
JP2606951B2  
JP2602066B2  
JPH0984556A
To provide a method for producing dried albumen, capable of improving gel strength in same extent as that of conventional product by simple method compared with a conventional method and retaining strong gel strength even in neutrality w...  
JPH0974936A
To provide a washing apparatus for a shell egg capable of efficiently removing soil attached on the surface of the shell egg by touching the whole surface of the shell egg with the tips of brushes without disarranging the row of eggs on ...  
JPH0958613A
To perform a vacuum packaging without damaging a processed food by a method wherein the processed food is mounted on a case made of a film with thermoplastic property, and after covering the top surface with an upper side film with therm...  
JPH09501060A
(57) The method and product which make an un-* invasion target pour oxygen into a fertilized ovum so that a sex may not really of a summary egg shell / structural] get damaged are indicated. This method includes the stage where the surfa...  
JP2575321B2  
JPH099918A
PURPOSE: To prevent the adhesive from lowering its adhesive strength by dew condensation to improve the exhibition on the shop. CONSTITUTION: A synthetic resin film 10 is attached through a water-insoluble adhesive 9 to a boiled egg 5 an...  
JPH09500014A
(57) The protein disulfide isomerase of the fungi belonging to a summary アスペルギルス (Aspergillus) group and the fungi which can be especially gained from A. オリザ or A. Nigger is indicated. Furthermore, 組換 manufacture ...  
JPH08336574A
PURPOSE: To prevent the overflow of gaseous ozone from a water tank of an upward open type housing ozonized water and to improve working environment by providing the top of the edge of the water tank with a frame-shaped cover and providi...  
JPH08511944A
(57) Summary book invention is the method of manufacturing a protein disulfide redox reagent, i). Carry out the cloning of the DNA arrangement which carries out the code of the above-mentioned protein disulfide redox reagent of donor cel...  
JPH08332031A
PURPOSE: To obtain an aseptic egg free from fishy smell, having good preservability and safely eatable in raw by mixing a specific amount of powdery green tea in a feed for hen. CONSTITUTION: A hen egg containing colorless transparent al...  
JPH08322515A
PURPOSE: To obtain the subject composition capable providing egg processed food having water retentivity and having soft and smooth texture even when frozen or thawed by blending an edible oil and fat with a starch, a sugar alcohol, an e...  
JPH08317805A
PURPOSE: To provide running shoes which a user can use by making an adjustment by simple handling so that the use may obtain optimal cushiony properties of the treads, corresponding to a state of usage. CONSTITUTION: In running shoe 1 wh...  
JPH08308486A
PURPOSE: To provide a processed egg product, containing two or more kinds of modified starches or at least one kind of modified starch and at least one kind of thickening polysaccharides and comprising a coagulated egg having high freeze...  
JPH08289772A
PURPOSE: To obtain an antimicrobial agent for foods, capable of exhibiting high sterilizing effect in a low concentration and short time, not changing sterilizing effect by pH, useful for sterilization of egg having shell due to flash wa...  
JP2567303B2
PURPOSE: To provide a continuous food freezing device in which a conveyor net can be positively cleaned continuously, germs are prevented from being adhered to an item to be frozen oil is prevented from being adhered and accumulated at a...  
JPH08195270A
PURPOSE: To perform a short time of heating at high temperatures without deteriorating the quality of a material by passing liquid food through continuous courses, and simultaneously passing currents between adjacent electrode surfaces i...  

Matches 501 - 550 out of 1,421