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Patent Searching and Data


Matches 701 - 750 out of 1,415

Document Document Title
JPS6394935A
PURPOSE: The titled solution suitable as a raw material for various foods, drinks, cosmetics, nutritive compositions, etc., causing neither coagulation nor clouding even by heating, capable of extremely raising digestibility of glair by ...  
JPS6387940A
PURPOSE: To remarkably improve freezing and thawing properties without forming drips more than that required in thawing or providing an excess dry state, by dehydrating a thick rolled omelet to a special degree, freezing and preserving t...  
JPS6344857A
PURPOSE: To enable the loosening of cooked rice in cooling as far as possible, by using a rotary drum for receiving cooked rice and having a mesh structure at the side surface, attaching a scraping means to the inside of the rotary drum ...  
JPS6339541A
PURPOSE: To obtain whole liquid eggs for a long period useful for producing high-quality cakes while suppressing multiplication of low-temperature bacteria, by putting whole liquid eggs n a container having no oxygen permeability, deaera...  
JPS6336739A
PURPOSE: To prepare an egg-soup satisfying the simplicity and functional characteristics at the same time and preservable over a long period, by separately freezing a seasoning liquid, an ingredient and yolk and stacking the frozen mater...  
JPS6312245A
PURPOSE: The titled food having high nutritive value and high calcium content, by freezing and grinding the whole egg including the yellow, the white and eggshell into powdery or granular state. CONSTITUTION: The whole egg including the ...  
JPS631840Y2  
JPS62282540A
PURPOSE: To obtain a hard-boiled egg protected during and after the cooking, having beautiful appearance and convenient for the disposal of shell, by wrapping an egg with a sheet produced by applying an adhesive to one surface of a synth...  
JPS6246147B2  
JPS62151820U  
JPS62201556A
PURPOSE: To obtain processed whole egg which has the same function as that of unheated liquid whole egg, improved hygienic shelf stability, partially thermally denatured protein of egg and fixed viscosity, is liquid and shows no gel prop...  
JPS62190068A
PURPOSE: To preserve perishable foods for a long period, by setting an adsorbent to adsorb harmful aging substances released from the perishable foods for a long period in a refrigerating chamber. CONSTITUTION: A forced filter 30 wherein...  
JPS62186740A
PURPOSE: To obtain the titled egg white of constant quality, capable of increasing the gel strength by simple treatment and in a short time and useful for fish-paste products, etc., by feeding dried egg white to an extruder and heat- tre...  
JPS62179336A
PURPOSE: To prevent the egg yolk breaking in distribution and obtain the whole egg liquid having confectionery suitability with little difference from raw egg laid on the day in thawing, by breaking a raw egg with the shell and freezing ...  
JPS62171639A
PURPOSE: To produce a retort processed egg food, having good external appearance and sense of eating and preservable at ordinary temperature for a long period, by sterilizing a processed egg food prepared by using hen's egg, cow's milk, ...  
JPS6233847B2  
JPS6232899B2  
JPS6227837Y2  
JPS62151157A
PURPOSE: To obtain the titled scrambled egg which can be served simply by crumpling an egg-containing bag with hand, by mixing chicken's egg with a seasoning, milk and ingredients, filling and sealing the mixture in a specific bag and st...  
JPS62151167A
PURPOSE: To carry out a treatment such as thermal sterilization, disinfection, inactivation of enzyme, etc., of a fluid containing proteins and starches such as liquid egg, raw material of a fish paste product, etc., without causing coag...  
JPS6225669Y2  
JPS62143633A
PURPOSE: Polyglycerol fatty acid ester is added to eggs or their processed product to give egg-processed product which is stably storable for a long period of time, because of its antibacterial and antifungal properties, and is readily p...  
JPS62126939A
PURPOSE: To obtain a dehydrated food having high quality and capable of stably maintaining the quality over a long period, by adding crystalline α-maltose to a food, its raw material or intermediate and converting the maltose to hydrate...  
JPS62122551A
PURPOSE: The titled egg, obtained by filling an egg liquid consisting of the whole egg, egg yolk or egg white in a pressure-resistant container full and hermetically sealing the container, having almost the same physical properties as th...  
JPS62109572A  
JPS62107772A
PURPOSE: To obtain an ingredient for instant food having high dispersibility to give a dispersion of separated and expanded ingredient pieces when reconstituted with hot water, by adding a gelation agent to a hot liquid used for the soli...  
JPS62100242A
PURPOSE: To obtain the titled aseptic albumen having high gel strength in a short time with a simple apparatus, by heat-treating dried albumen at a specific temperature for a specific period without applying pressure to the albumen. CONS...  
JPS6251946A
PURPOSE: Smoked vitellus having an oily component breaking out on the surface, showing luster, obtained by preserving vitelli with salt, solidifying and smoking same. CONSTITUTION: Only vitelli of focal such as chicken, etc., are taken o...  
JPS6236140A
PURPOSE: To obtain a frozen boiled egg which can be thawed without causing the change in palatability, by sealing a boiled and shelled egg with a resin sheet in vacuum and storing the egg at freezing temperature. CONSTITUTION: The resin ...  
JPS625572B2  
JPS6213184U  
JPS6211060A
PURPOSE: To remove unpleasant smell, soften irritant salty and acid tastes and impart mellow flavor with body, by hydrolyzing a proteinaceous material with a cuttlefish liver protease and adding and incorporatiang the resultant water-sol...  
JPS61293375A
PURPOSE: To obtain a freshness preservative effective for suppressing additional ripening of vegetables and fruits, aging, change in color, occurrence of offensive smell, etc., especially removing an ethylene gas, having improved water r...  
JPS6159696B2  
JPS6159697B2  
JPS61285946A
PURPOSE: To obtain a smoked egg having improved preservation quality and taste, by boiling a raw egg in a saline solution to give a boiled egg, dipping the boiled egg in a saline solution containing a seasoning, allowing the egg to stand...  
JPS6158136B2  
JPS61268123A
PURPOSE: To suppress occurrence of H2S in a canned food and to prevent blackening on the inner face of the canned food, by adding sodium fumarate, potassium bromate, maltose or D-glucuronolactone to canned fish, shellfish and canned fowl...  
JPS61268140A
PURPOSE: The titled instant food which absorbs water, swells, and has a dense apparent structure, by forming a specific oil-in-water type slurry containing a thermally coagulable protein, fats and oils, saccharide, etc., heating and coag...  
JPS61268157A
PURPOSE: To prevent readily browning of herring roe, by treating the herring roe with superoxide dismutase (SOD) in the process for producing salted herring roe. CONSTITUTION: Herring roe is treated with superoxide dismutase (SOD) in the...  
JPS61242539A
PURPOSE: To sterilize efficiently the whole surfaces of a great number of hen's eggs, by placing the hen's eggs on a roller chain conveyor and passing the eggs through an ultraviolet-light irradiation zone for sterilization while rotatin...  
JPS6148895B2  
JPS61238659A
PURPOSE: To produce mustard pollack without using a synthetic coloring material by heating peppers in heated oil under decompression, dehydrating them in a short time, deoiling them under decompression, pulverizing them, and pickling the...  
JPS6135035Y2  
JPS6144460B2  
JPS6140373B2  
JPS6135826B2  
JPS6135812B2  
JPS6135814B2  
JPS6135813B2  

Matches 701 - 750 out of 1,415