| Document |
Document Title |
|
JP6263226B2 |
|
|
JP2017205030A |
[Subject] Offer of a container stuffing boiled egg which controlled oxidization degradation, and a manufacturing method for the same. [Means for Solution] Being [total light transmittance when two fold serial dilution is carried out with...
|
|
JP2017205102A |
[Subject] A manufacturing method of egg white powder which can make smaller particle diameter of egg white powder after dryness is provided. [Means for Solution] A temperature control step which controls temperature of a jet stream layer...
|
|
JP2017201910A |
[Subject] Texture after restoration, floating, and dispersibility provide good freeze-drying scrambled eggs and a manufacturing method for the same. [Means for Solution] The present invention relates to freeze-drying scrambled eggs conta...
|
|
JP6158402B1 |
[Subject] The efficiency in the case of using it in large quantities when foam when husks are broken, and an egg white and an egg yolk are agitated, it is mixed uniformly and it eats in the raw state is good, moreover a harmful bacillus ...
|
|
JP6156769B2 |
|
|
JP2017104104A |
[Subject] The present invention does not require advanced know-how or art, but is excellent in juicy texture simple, and Addition . A manufacturing method of liquid egg which can make a cooked [heat] egg processed food is provided. [Mean...
|
|
JP6097364B2 |
|
|
JP5913134B2 |
|
|
JP5875085B2 |
|
|
JP2016027809A |
To provide: a method in a shell egg pasteurization system for pasteurizing shell eggs not only at optimized bath temperatures, but also for optimized dwell times in the respective zones in the bath depending on the egg size and weight an...
|
|
JP5829783B1 |
Freeze liquid egg white whose turbidity H1 (degree) which adds alpha* Cyclo dextrin of 0.1 or more copies and two copies or less to 100 copies of liquid egg whites, and is computed by following the (1) type it is the freeze liquid egg wh...
|
|
JP5739077B1 |
Freeze liquid egg white whose turbidity H1 (degree) which adds alpha* サイクロ dextrin of 0.1 or more copies to 100 copies of liquid egg whites, and is computed by following the (1) type it is the freeze liquid egg white which 0.01 o...
|
|
JP2014236705A |
To provide a preservative for a raw sea urchin capable of preserving the original taste of a raw sea urchin, preventing the deformation of the shape and prolonging the preservation period, and a method for preventing the deformation of t...
|
|
JP2014500038A5 |
|
|
JP2014040447A |
To provide a preparation method of a component of fertilized egg by using a lyophilization method and/or an extraction method.Provided is a method of preparing a powder type sample from one part of an ingredient of at least one fertilize...
|
|
JP5416882B2 |
|
|
JP2014500038A |
The present invention provides a constituent which contains organic acid chosen from (a) アリル isothiocyanate, ; (b) acetic acid, propionic acid, and those mixtures, and further contains (c) green tea [Camellia sinensis (Camellia sin...
|
|
JP2013244006A |
To provide a method of producing a frozen composition comprising a protein, with its sulfur odor decreased and its denaturation by freezing suppressed by using hydrolyzed albumen of a decreased sulfur odor, and a method of preventing the...
|
|
JP5295863B2 |
To provide a method in which alkaline calcium aqueous solution can be continuously produced efficiently over a long period of time. An apparatus 10 for producing an alkaline calcium aqueous solution includes: a container 11 in which the ...
|
|
JP2013526880A |
The batch processing control system of an egg low-temperature pasteurization device with husks controls the time and temperature at which the batch of an egg with husks is held in 低温殺菌浴 according to the appointed egg size and t...
|
|
JP2013517000A |
How to make the outside layer of an eggshell discolor without being the method of carrying out marking to an eggshell, turning a laser beam to an eggshell, and etching the layer of the eggshell below an outside layer substantially. The d...
|
|
JP2013049674A |
To provide a method for treating or preventing diseases and disorders caused by iron-dependent pathogenic microorganisms (e.g., bacteria, fungi and parasites) by applying a gallium compound to the affected region, especially a method for...
|
|
JP5155817B2 |
|
|
JP5138207B2 |
|
|
JP5118717B2 |
|
|
JP2012224650A |
To provide a process for subjecting high-concentration galactomannan, which is hardly decomposed, to an operation process including no bioprocess for efficiently producing a galactomannan partial hydrolyzate having a freezing-denaturatio...
|
|
JP4988470B2 |
|
|
JP4990107B2 |
|
|
JP4991003B2 |
To provide a smoking material for foods, which responds to various needs widely. The smoking material for foods is produced by a first process (STEP11) for mixing peat with a powdered piece of wood to give a mixture, a second process (ST...
|
|
JP4977812B2 |
|
|
JP2012115204A |
To provide a smoking material for foods, which responds to various needs widely.The smoking material for foods is produced by a first process (STEP11) for mixing peat with a powdered piece of wood to give a mixture, a second process (STE...
|
|
JP4926707B2 |
|
|
JP4929118B2 |
|
|
JP4872048B2 |
|
|
JP3172818U |
[Subject] A warm air heating device of an egg which aimed at prolonged freshness maintenance and clever improvement is provided. [Means for Solution] A warm air generating means and a warm air generating means which consists of a warm ai...
|
|
JP2011252028A |
To alleviate the problems of protection of antimicrobial materials such as nisin from environments, such as those in meat products which are not favorable to the stability or activity of the antimicrobial material.The antimicrobial mater...
|
|
JP4806655B2 |
|
|
JP4791359B2 |
|
|
JP4780336B2 |
|
|
JP4772761B2 |
|
|
JP2011524341A |
The antibacterial constituent containing the organic acid permitted pharmacologically and the surface-active agent permitted pharmacologically is provided. By the contact for 5 minutes, while this synergistic combination is effective for...
|
|
JP2011155897A |
To provide an apparatus for producing pasteurized liquid whole egg enabling reliable and efficient production of long-life pasteurized liquid whole egg holding physical property extremely similar to that of raw egg.The apparatus for prod...
|
|
JP4739224B2 |
|
|
JP4714879B2 |
|
|
JP4709410B2 |
|
|
JP4704424B2 |
|
|
JP4679023B2 |
|
|
JP4671621B2 |
|
|
JP2011072215A |
To provide a means for improving freezing resistance without spoiling flavor and palate feeling, even if freezing an egg processed food obtained by coagulating liquid egg or emulsifying egg, oil and vinegar in an oil-in-water type.The eg...
|
