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Patent Searching and Data


Matches 701 - 750 out of 1,442

Document Document Title
JPH022581B2  
JPH02416A
PURPOSE: To save energy by removing moisture from an article by moving air toward the article at high speed, allowing the air to flow along a blower, heating it and performing post-drying later while using the same air. CONSTITUTION: Air...  
JPH01309638A
PURPOSE: To contrive freshness retention of a raw egg for a long period by dipping the raw egg in a specific dipping solution, then drying the eggshell surface and further standing and holding the raw egg erect with the obtuse end thereo...  
JPH01256340A
PURPOSE: To enable long-term preservation of perishable foods without destroying cells of the perishable foods and losing taste and freshness, by raising atmospheric pressure in a refrigerator to depress freezing temperature of the peris...  
JPH0144304B2  
JPH01240476A
PURPOSE: To uniformly heat a wrapped food item in a microwave oven by providing a composite material with an extended part over an edge of the food item, forming a flap around the food item by the extended part, extending the flap over a...  
JPH01234775A
PURPOSE: To provide a freezer for freezing of a pasty product, by providing on a freezer a mechanism for applying water droplets on the product on an external surface of the drum, and providing a mechanism for preventing water droplets f...  
JPH0139740B2  
JPH1181741A
To systematize parallelism of plates and mounting of them by arranging building and footing ground on both up and down plates to generate pressure in a viscous fluid caused by load, and sliding two plates each other under the balance bet...  
JP01181741A
PURPOSE: To produce preservative dishes of cooked eggs easily without deterioration of tastes by stirring eggs together with ingredients, seasoning matters, charging the mixture in a tightly sealable heat-resistant vessel, and sterilizin...  
JPH1165333A
To prevent or reduce the wear of the surfaces of an image forming body and an intermediate transfer body by moving a bias transfer roll in such timing that the speed differen between the image forming body and the intermediate transfer b...  
JP01165333A
PURPOSE: To prevent the lowering of the quality of a food containing thermally denaturated protein even after preservation over a long period, by freezing the food after cooling to a temperature slightly above the freezing point. CONSTIT...  
JPH0131871B2  
JPS6455141A
PURPOSE: To keep egg yolk in good quality and expand its application after thawing, by packaging raw egg yolk with a packaging material, evacuating the air in the package and dipping the yolk package in a freezing medium. CONSTITUTION: R...  
JPS6366495B2  
JPS63196991U  
JPS6361903B2  
JPS63267229A
PURPOSE: To contrive to form an egg processed product having excellent texture and handleability, preservable for a long period at normal temperature, by adding acetic acid and a saccharide to eggs to make specific concentrations, respec...  
JPS63263040A
PURPOSE: To prevent the freezing denaturation of yolk, enable the regeneration of the good flowability of the yolk after thawed and make it possible for the yolk to be finely and homogeneously dispersed in an extracting solvent, by addin...  
JPS63258635A  
JPS6336724B2  
JPS63167766A
PURPOSE: To produce a tasty marine processed product having heavy taste without weariness, by seasoning salmon roe or separated granular salmon roe with a seasoning consisting essentially of a Guinea pepper seasoning solution as a main m...  
JPS63137641A
PURPOSE: To obtain the titled hot-spring eggs useful for clear soup, etc., having no significant difference from existing hot-spring eggs in terms of appearance and flavor, by heating whole eggs until the eggs become a specific soft-boil...  
JPS63129974A  
JPS63126450A
PURPOSE: To obtain dried glair having extremely improved foaming properties, by adding a foaming agent to glair powder and then thermally preserving the blend. CONSTITUTION: For example, glair powder having about 5W10wt% water content is...  
JPS6398348A
PURPOSE: To increase and improve gel strength, by adding an alcohol to egg white flour and storing the flour while heating. CONSTITUTION: Egg while liquid is dried to give egg white flour. Ethyl alcohol in an amount of 0.5W5.0wt% based o...  
JPS6398370A
PURPOSE: To produce a smoked food rich in juice content and chewy, by dehydrating a food to be treated, heating the dehydrated food by far-infrared ray and bringing the food into contact with smoke. CONSTITUTION: A food to be treated suc...  
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...  

Matches 701 - 750 out of 1,442