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Patent Searching and Data


Matches 551 - 600 out of 1,442

Document Document Title
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 ...  
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...  
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...  
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...  
JP2515157B2  
JPH08116864A
PURPOSE: To tighten the protein texture of a hen egg and obtain a thermally sterilized egg safe to the development of symptoms caused by bacteria such as abdominal pain and diarrhea by heating an opened egg in hot water keeping the origi...  
JPH0815415B2  
JPH082239B2  
JPH08163A
PURPOSE: To provide the method for sterilizing on the product line of the eggs, capable of surely and easily sterilizing microbes floated in the air of a work place and microbes adhered to the eggs by irradiating the eggs with UV light, ...  
JPH07114627B2  
JPH07313050A
PURPOSE: To obtain a frozen liquid egg, excellent in simplicity for use and having a small concentration gradient by shortening a freezing and a thawing times. CONSTITUTION: This method for freezing a liquid egg is to subdivide the liqui...  
JPH07289157A
PURPOSE: To improve the keeping quality by removing contaminating bacteria, especially thermostable sporogenous bacilli without losing fundamental functions such as coagulating, emulsifying and foaming abilities required for a liquid egg...  
JPH07289159A
PURPOSE: To sterilize hen's eggs during conveying in an apparatus for lining up the hen's eggs or the periphery thereof as a part of sanitary treatment of the hen's eggs. CONSTITUTION: The apparatus for lining up hen's eggs is equipped w...  
JPH07289158A
PURPOSE: To sterilize hen's eggs during conveying, a single-row conveyor around the eggs and a packaging apparatus as a part of sanitary treatment of the hen's eggs. CONSTITUTION: The single-row conveyor 1 for conveying hen's eggs is obt...  
JPH07255430A
PURPOSE: To obtain a large quantity of common salt-seasoned boiled eggs with constant seasoned level at a time within a relatively short time, by immersing boiled eggs in a saline solution followed by pressurization. CONSTITUTION: Boiled...  
JPH07255369A
PURPOSE: To provide a frozen raw egg having improved sterilization effect without deteriorating the tasty component by contacting a raw egg with a specific acidic water for a prescribed period without removing the shell from the egg and ...  
JPH07255370A
PURPOSE: To prepare a plain omelet having low sugar content, without deteriorating the characteristic taste of omelet and having excellent preservability by adding a specific amount of glycine to liquid egg. CONSTITUTION: This plain omel...  
JPH0789852B2  
JPH0783674B2  
JPH07236415A
PURPOSE: To provide a method for retaining freshness of poultry egg utilizing ozone and to provide treating apparatus therefor. CONSTITUTION: (1) This method for retaining quality of poultry egg in a storage chamber during a storage peri...  
JPH07231764A
PURPOSE: To improve long-term preservability after heat treatment of egg yolk protein (emulsion containing it) by adding a specified acidic starchy fermented composition. CONSTITUTION: The slurry of cereal flour and one kind of additive ...  
JPH0775526B2  
JPH07194295A
PURPOSE: To provide an egg washer capable of washing eggs stained with feces, etc., without using any disinfectant. CONSTITUTION: Eggs 2 carried by a roller conveyer belt 3 are washed by a washing means 5 and dried by a drying means 6 an...  
JPH07184535A
PURPOSE: To make a freshness-keeping solution uniformly adhere to the whole egg surface. CONSTITUTION: This apparatus is equipped with a spray nozzle 3 for spraying a freshness-keeping solution 2 such as a vegetable oil from the above of...  
JPH0763340B2  
JPH07147891A
PURPOSE: To further prolong the relishable period and facilitate the peeling of egg shell by adding a new process to a conventional process. CONSTITUTION: This process for the preparation of seasoned egg comprises a combination of the fo...  
JPH07115896A
PURPOSE: To prepare a boiled egg sealed in an air-tight container, having excellent preservability and free from the palatability problem such as the change of the texture to a watery state to the center of yolk in storage even by using ...  
JPH0779694A
PURPOSE: To provide a method for producing an eggroll food capable of storing over 20 days at normal temperature and a method for producing a processed food (snack type food) using the food. CONSTITUTION: Various kinds of seasonings, etc...  
JPH0775492A
PURPOSE: To provide a salted dried allumen composition comprising common salt and albumen, excellent in fluidity, dispersibility in water and preservability, needing no saccharide removal treatment, useful in noodles, fish-paste products...  
JPH0775491A
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...  
JPH0761481A
PURPOSE: To maintain the freshness by keeping a food such as raw eggs, etc., in a carbondeoxide gas-enriched atmosphere which is obtained by a gas released from a carbon deoxide gas controlled releasing type film of sheet. CONSTITUTION: ...  
JPH077740Y2  
JPH077739Y2  
JPH07501209A
(57)【要約】 本公報は電子出願前の出願データであるため 要約のデータは記録されません。  

Matches 551 - 600 out of 1,442