Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 651 - 700 out of 1,442

Document Document Title
JPH0479836A
PURPOSE: To obtain the subject horseradish, pickled in SAKE (Japanese wine) lees and holding soup stock taste and chewiness in addition to spiciness by mixing pickled pieces of Japanese horseradish and pickled pieces of herring roe in a ...  
JPH0479841A
PURPOSE: To obtain a liquid albumen, excellent in preservation quality and useful as a raw material for processing with hardly any viable cell count by regulating the liquid albumen to a specific viscosity or above according to high-pres...  
JPH0413994B2  
JPH0463541A
PURPOSE: To enable a long period storage of the raw eggs of poultry such as chicken eggs, quail eggs or duck eggs by spraying a specific fatty acid glyceride on the surface of a raw egg. CONSTITUTION: A composition containing 0.001-5.0wt...  
JPH0445740A
PURPOSE: To obtain powdered egg yolk having nice-smelling flavor and beautiful color tone, by adding egg yolk to fats and oils, stirring the blend, heating and dehydrating under reduced pressure, raising temperature of oil to a specific ...  
JPH0445772A
PURPOSE: To obtain the subject seasoned or colored boiled egg capable of eating only by removing the shell without requirement of seasonings without damage to the shell by immersing the egg in a liquid such as a solution of salt or a soy...  
JPH0436141A
PURPOSE: To obtain processed food readily edible having high nutritive value in a low cost by subjecting adult body, etc., of fowl to vacuum drying at a specific temperature, crushing to make powdery. CONSTITUTION: Adult body of fowl or ...  
JPH0420267A
PURPOSE: To obtain the title salted salmon roe capable of preventing hardening of egg membrane and readily carrying out cleaning and selection of egg grains and having excellent quality by dipping egg grains immediately after separation ...  
JPH0420265A
PURPOSE: To efficiently obtain the title product having a definite shape and having excellent unbreaking property and long-term storage properties as well as good restoring property in water absorption in hot water pouring by humidifying...  
JPH043191B2  
JPH04626B2  
JPH03297723A
PURPOSE: To enhance efficiency and save man-power in processing a slaughted body by bringing a hook of a block member, which is carried by means of a conveyor chain, in contact with a block-abutting piece, turning the hook, and slightly ...  
JPH03285635A
PURPOSE: To prevent quality of an egg with eggshell from deteriorating in storage and distribution stages by washing the eggshell of the egg with the eggshell using an ozone adsorbing and microorganism inhibiting material, degerming and ...  
JPH0372266B2  
JPH03240434A
PURPOSE: To obtain the title food having excellent taste and useful in food field by bottling granular salmon roe in a state immersed in seasoning liquid obtained by blending mild soy sauce with refined dry sake and mirin and adding comm...  
JPH0349624Y2  
JPH03228638A
PURPOSE: To enable users to always eat a fresh-prepared 'KARASHIMENTAIKO' by packing and tightly sealing an aged 'KARASHIMENTAIKO' and enabling control of aging by immersing it in a seasoned solution after unsealing. CONSTITUTION: 'KARAS...  
JPH0391785U  
JPH03191743A
PURPOSE: To prepare salted fish roes having excellent texture and flavor, reduced in drips and having good preservability by isotropically pressing the fish roes before or after the addition of salt to the raw material fish roes. CONSTIT...  
JPH0350176B2  
JPH0349537B2  
JPH03151857A
PURPOSE: To obtain an easily handleable seasoned boiled egg having good preservability in cooked state by boring a small hole on egg shell, inserting a thin tube into the egg and pouring a seasoning or spice into the egg. CONSTITUTION: A...  
JPH03151824A
PURPOSE: To accomplish the title preservation for a long period without causing oxidative degradation even if roe is stored under a freezing condition by putting roe into a packaging container with an oxygen barrier layer together with a...  
JPH03502527A  
JPH03112440A
PURPOSE: To obtain the subject antigelling agent making possible to freezing preservation of frozen egg for a long period of time having excellent antigelling action of frozen egg containing inositol and a hardly crystalline sugaralcohol...  
JPH0394635A
PURPOSE: To prevent the greening of an egg product by adding a small amount of citric acid (salt) thereto. CONSTITUTION: The greening of an egg product is prevented by adding citric acid (salt) and preferably phytic acid (salt) to the eg...  
JPH0372842A
PURPOSE: To obtain a packaging material for fish egg having excellent shelf stability, preventing deterioration due to freezing of fish egg and attaching of water drop at freezing and preserving excellent taste comprising a vessel main b...  
JPH0320219B2  
JPH0347034A
PURPOSE: To maintain freshness and excellent flavor of perishable foods for a long period of time by rapidly cooling perishable foods to a specific temperature, slowly cooling stepwise and preserving. CONSTITUTION: Perishable foods such ...  
JPH0313855B2  
JPH0313854B2  
JPH0312855B2  
JPH0339033A
PURPOSE: To obtain a dried egg white having high gel forming ability and useful as a food raw material by irradiating the dried egg with electron beam. CONSTITUTION: Egg white powder obtained by drying egg white liquid by spray drying, e...  
JPH0311745B2  
JPH0335777A
PURPOSE: To suppress growth of microorganisms in a food by magnetic field and simultaneously lower activity of an enzyme and retain freshness of a perishable food in excellent safeness and economic properties by storing the food under a ...  
JPH0330655A
PURPOSE: To rapidly thaw a frozen food in nearly a homogeneous state of the inside and outside by once cooling a thawed liquid in a thawing vessel to a temperature near the freezing point of the frozen food, reducing temperature differen...  
JPH02295433A
PURPOSE: To obtain a pasty processed raw egg excellent in wettability, etc., for textile products, etc., preservable at ordinary temperature for a long period without impairing quality of egg yolk, etc., at a low cost by homogeneously kn...  
JPH02257826A
PURPOSE: To prevent water from exuding to the boundary part between an egg white part and an egg yolk part in thermal sterilization by containing one or two or more of sugaralcohols, saccharides, ethyl alcohol and polyphosphates in a boi...  
JPH02257866A
PURPOSE: To obtain preserving agent of food having excellent effect for suppression of discoloring or change of properties, preserving of freshness of food and antimicrobial and bacteriostatic action by jointly using specific plant compo...  
JPH02211856A
PURPOSE: To provide a food preerving agent accelerating a story antibacterial activity and having excellent safety and preservability by combining cholic acid (salt) with protamine extracted from a fish testis. CONSTITUTION: At least pro...  
JPH02195861A
PURPOSE: To efficiently obtain food with the yellow and white of egg alternately layered by layering the yellow and white of egg in different containers, solidifying them while irradiating them with microwaves, and next performing heat t...  
JPH02190170A
PURPOSE: To obtain an inexpensive natural material for food having high safety, having bactericidal and antibacterial action and suitable as preservatives for food, oxidation and putrefaction-preventing agent, freshness-retaining agent, ...  
JPH02177852A
PURPOSE: To obtain ground fish meat having raised safety and high shelf stability by reducing an amount of germicide used without damaging nutrient components by sterilizing ground fish meat while using a germicide and applying high pres...  
JPH02177853A
PURPOSE: To remarkably improve keeping quality and taste of fresh sea urchin by adding a branched dextrin to the sea urchin. CONSTITUTION: Fresh sea urchin taken out from the shell is immersed into a mixed solution obtained by adding a b...  
JPH02157566A
PURPOSE: To improve efficiency by a method wherein by using a number of vertical type pipes, heat exchange is effected, two on-off valve parts are mounted to a pipe body, with the aid of a pump, a circulation feed to a tank and forced di...  
JPH02142451A
PURPOSE: To prolong shelf life without generating any hot gelatin by loading microwave energy to a liquid-state egg material, letting its temperature rise as specified and inactivating or extinguishing microbes contained in this material...  
JPH02501348A  
JPH02113872A
PURPOSE: To obtain readily edible processed seasoned eggs having permeated flavor and taste of Korean pickle by putting eggs in a pickling solution of Korean pickle and boiling the eggs. CONSTITUTION: Eggs such as hen's eggs with shell a...  
JPH0220244A
PURPOSE: To obtain a frozen fish for boiling hard with soy, preservable for a long period and capable of readily preparing fish boiled hard with soy by preparing a fish and seasoning, removing viscera, dipping the resultant fish in the a...  
JPH0220245A
PURPOSE: To obtain a frozen fish for boiling hard with soy, preservable for a long period and capable of readily preparing fish boiled hard with soy in a microwave oven, etc., by preparing a fish and seasoning, removing viscera, boiling ...  

Matches 651 - 700 out of 1,442