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Patent Searching and Data


Matches 201 - 250 out of 1,462

Document Document Title
WO/1995/026636A1
A method of and apparatus for hard cooking egg products such as shell eggs and prepackaged liquid egg products utilizing high frequency radio waves.  
WO/1995/018538A1
The present invention relates to producing a safer shell egg through thermal treatment. The present invention provides methods of producing a shell egg wherein the albumen and the yolk of the shell egg receives a thermal treatment suffic...  
WO/1995/014388A1
Time at temperature methods of treating whole eggs which make them safer to eat without affecting the functionality or organoleptic properties of the eggs. The keeping quality of the eggs is also improved.  
WO/1995/012320A1
Proteinaceous food product is heated by immersing the product in a liquid bath and maintaining the bath at a controlled temperature within a range that treats the proteinaceous food product without substantial loss of functionality.  
WO/1995/010943A1
Methods and apparatus for pasteurizing egg products utilizing high frequency radio waves generator (14) to heat the egg products being pasteurized. Suitable products to be treated include liquid egg products, packaged liquid egg products...  
WO1995001420A3  
WO/1995/004126A1
A process for the washing and/or disinfection of eggs is provided. The process comprises contacting the eggs with a nonionic surfactant, an amphoteric surfactant and an aqueous solution of a peracid. The surfactants and peracid solution ...  
WO/1995/001420A2
The invention relates to a method of producing a protein disulfide redox agent, comprising i) cloning a DNA sequence coding for said protein disulfide redox agent from a donor cell, ii) making a DNA construct wherein said DNA sequence is...  
WO/1995/001425A1
Novel protein disulfide redox agents, DNA sequences expressing these agents, and methods for their production are disclosed. Furthermore, compositions comprising (i) a protein disulfide redox agent in combination with (ii) at least one r...  
WO/1995/000636A1
A fungal protein disulfide isomerase obtainable from fungal species belonging to Aspergillus, especially A. oryzae, or A. niger, is disclosed. Furthermore sequences for recombinant production of the protein disulfide isomerase are disclo...  
WO/1994/018845A1
Disclosed is a method of combatting Bacillus-induced coagulation in a liquid whole egg product characterized by a refrigerated shelf life of about four weeks to about 36 weeks, comprising adding a lanthionine bacteriocin to said product ...  
WO/1993/019629A1
A method of processing and/or preserving a food which comprises contacting the food with a noble gas, a mixture of noble gases or a gas mixture containing at least one noble gas and a carrier.  
WO/1993/019620A1
An electroconductive heater (20) for heating a liquid product such as a liquid whole egg product which has a conductivity which increases with temperature, is disclosed. The electroconductive heater comprises an enclosed chamber (40) def...  
WO/1993/003622A1
Methods of treating liquid, semiliquid and solid foods to make them safer to eat and/or to improve the keeping quality of the product. Among the steps that can be employed are: the use of a biocidally active form of oxygen to reduce the ...  
WO/1991/011107A1
Disclosed is a method of pasteurizing a liquid whole egg product in a continuous stream. The method comprises the steps of: (a) providing an egg yolk product stream and an egg white product stream; (b) heating the egg yolk product stream...  
WO/1990/010390A1
There is provided a novel process for the preservation of fresh fruits, fresh vegetables and fresh eggs, which comprises applying to the outer skin or shell thereof, a layer of polymer which is permeable to water vapor but essentially im...  
WO/1990/009109A1
A method of continuously ultrapasteurizing liquid whole egg products is disclosed. The method provides improved run times and product viscosity control. In an embodiment of the method, the product is heated by contacting the product to a...  
WO/1989/002705A1
Breakfast cereals are sweetened by treating cereal grains or at least one cereal grain fraction such as bran, with enzymes comprising glucose isomerase to produce fructose while retaining cereal particle discreteness or integrity. A port...  
WO/1989/000012A1
A method of drying a water-containing foodstuff or beverage at a temperature above ambient, is characterised by incorporating trehalose into the foodstuff or beverage which is to be dried.  
WO/1988/003763A1
Methods and apparatus for preserving fluid food products by subjecting the fluid foodstuffs such as dairy products, fruit juices and fluid egg products to controlled, pulsed, high voltage electric field treatment. An electric food proces...  
WO/1988/001834A1
Un proc�d� de pasteurisation de produits liquides � base d'oeufs comprend une �tape de r�chauffement suivie d'une �tape d'irradiation. Le produit liquide � base d'oeufs est irradi� avec une dose de rayonnement ionisant in...  
WO/1987/005991A1
Liquids susceptible to heat damage and having a content of dissolved and/or suspended solids are dried by vacuum while being distributed onto the surface of spherical conveying means (6), the energy required for the evaporation being emi...  
WO1987004903A3  
WO/1987/004903A2
Frozen solid particles are obtained from liquids such as dairy produce, liquid egg, microbiological cultures and pharmaceuticals, by direct contact with liquid nitrogen in an enclosed insulated vessel (8) which includes nozzles (18) for ...  
JP2020120621A
[Subject] About foodstuffs which have husks which cover an edible portion, and an outer cover, it irradiates with an electron beam more uniformly in the whole surface, and provides a sterilization device which gives a bactericidal effect...  
JP2020114208A
To provide a sterilization method capable of exhibiting an excellent sterilization effect not only on the surface of food but also inside the food. A method for sterilizing a food, comprising pressurizing the food in the presence of a st...  
JP6726722B2  
JP2020510419A
In Heating stage (12) which is the egg low-temperature pasteurization method with husks, and contains a plurality of long picture-like microwave cavities, It has sufficient step for low-temperature pasteurization which carries out time m...  
JP6672517B1
[Subject] An unpleasant smell which occurs when an egg is heat-sterilized is masked, and the container stuffing heat pasteurization finishing egg processed food excellent in egg flavor is provided. [Means for Solution] A container stuffi...  
JP6661207B1
[Subject] A manufacturing method of whole egg liquid and whole egg liquid which do not cause a fall of a function which a standard plate count decreased, and harmful bacteria, such as salmonella (SE bacillus) and a coliform group, also b...  
JP6651011B2  
JP2020501992A
A system and a method for growth inhibition of a microorganism in inside of a sealing package in which goods (arbitrary alternatively foodstuffs) are held or stored, or a container or prevention, and/or sterilization of a microorganism a...  
JP6615174B2  
JP6616237B2  
JP2019528783A
The present invention relates to the smoke-dried fresh eggs and egg ingredient which were generally manufactured by the method of flavoring a fresh egg and an egg ingredient using smoke, and the method. Especially the present invention r...  
JP2019527046A
The present invention is provided with the following. A step which moves at least one egg to sterilization of calcic husks through the following beam courses of a source of - electron beam about a disposal method and a device of a poultr...  
JP2019058196A
To prevent crack of egg white of a bottled soft-boiled egg immersed into seasoning liquid containing organic acid and a sweetener.There is provided a bottled soft-boiled egg immersed into seasoning liquid containing organic acid and a sw...  
JP2019054795A
To provide a method for decontaminating articles having porous outer surfaces.The decontamination method includes steps of: providing a decontamination chamber 30; conveying articles 12 through the decontamination chamber at a predetermi...  
JP2019041756A
To provide a simple-structured freshness keeping device for a container which can perform ethylene decomposition and sterilization with small electric power.A freshness keeping device 20 is provided in a container 10 for storing perishab...  
JP6478823B2  
JP6436851B2  
JP6346705B1
[Subject] It is like [an egg yolk was included by egg white] a cooked by heating egg, and provides egg processed goods which have the good appearance of coloring which excites appetite. [Means for Solution] Egg processed goods whose diff...  
JP2018068296A
To provide a novel enzyme preparation, and a method of preparing the enzyme preparation.A lactase comprises less than 40 units arylsulfatase activity per NLU of lactase activity. The lactase preferably comprises less than 30 units arylsu...  
JP6263226B2  
JP2017205030A
To provide a bottled boiled egg in which oxidation degradation is suppressed, and a method for producing the same.Provided is a bottled boiled egg immersed into an oil-containing solution in which the total light transmittance when being...  
JP2017205102A
To provide a manufacturing method of an egg white powder capable of reducing particle diameter of the egg white powder after drying.A manufacturing method of an egg white powder includes a temperature controlling step for controlling a t...  
JP2017201910A
To provide a freeze-dried egg soup that is superior in the texture, suspension properties and dispersion after restoration, and provide its production method.The present invention relates to a freeze-dried egg soup containing an emulsifi...  
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
To provide a manufacturing method of a liquid egg from which a processed food made of cooked egg excellent in juicy texture can be easily manufactured without sophisticated know-how or art.A manufacturing method of a bottled liquid egg c...  

Matches 201 - 250 out of 1,462