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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...
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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.
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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...
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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...
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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...
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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 ...
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JP7429079B1 |
[Challenges] The egg whites should be soaked with the flavor of the seasoning liquid, the yolks should be half-cooked, and they should have a high shelf life, while also making it inconvenient to handle by not sealing the liquid inside t...
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JP7374369B1 |
[assignment] An object of the present invention is to provide frozen granules of dried egg white that do not require advanced techniques or additives and have high solubility. [Solution] A frozen granulated product of dried egg white, Th...
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JP7356628B1 |
[Challenges] The egg whites should be soaked with the flavor of the seasoning liquid, the yolks should be half-cooked, and they should have a high shelf life, while also making it inconvenient to handle by not sealing the liquid inside t...
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JP7332526B2 |
To provide a container-packaged shelled boiled egg which can retain a soft texture of its egg white part even after storage as well as has a preserving property.A non-retort container-packaged shelled boiled egg is obtained by packing 1 ...
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JP7265246B2 |
A sterilizing device evenly making irradiation of an entire surface of a food having a shell or an outer skin covering an eatable part with electron beam to provide a sterilizing effect based on the electron beam to the entire surface is...
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JP7264605B2 |
To shorten a thawing time of a frozen product of an egg food product, the thawing time of which tends to be prolonged due to a high moisture content.A method of this invention is provided to shorten a thawing time by a microwave of a fro...
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JP7211958B2 |
An in-shell egg pasteurization process includes, in a temperature-raising stage (12), raising the temperature of yolk of a plurality of in-shell eggs (40), simultaneously and at least predominantly by means of microwave radiation, to a p...
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JP7184943B2 |
A capture unit for use with an antimicrobial application unit may include an upstream filter and a downstream filter. The upstream filter may be positioned to receive effluent from the application unit and to filter solid components from...
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JP2022548633A |
The present invention relates to bacteriocins (salmosins) for controlling Salmonella enterica. The bacteriocin is derived from Salmonella. Salmosin can be expressed in plants and used in methods of preventing or reducing infection or con...
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JP2022128050A |
To provide a method of producing dried mullet roe, the method easily imparting unique characteristics to the dried mullet roe.The method includes an aging step in which dried mullet roe obtained by subjecting fish ovaries to a predetermi...
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JP7127359B2 |
To provide a process for producing freeze-dried beaten egg soup that is excellent in productivity and efficiency.Provided is a process for producing freeze-dried beaten egg soup, comprising a step in which a defoaming emulsifier-containi...
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JP7055422B2 |
The invention relates generally to a process for flavouring raw eggs and egg components using smoke and to smoked raw eggs and egg components prepared by the process. In particular, the invention relates to a cold smoking process for imp...
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JP7038561B2 |
To provide a production method of egg koji suitable for producing a processed food formed of egg as a raw material and egg koji.The production method of egg koji comprises a step for inoculating Aspergillus oryzae to a substrate in which...
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JP2022505684A |
The present invention relates to a rosemary stalk extract containing avietanditerpentaxodione and taxodione for its use in the treatment of muscle wasting diseases and / or disorders; it is also a natural meat preservative of taxodione. ...
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JP6974456B2 |
A system and method are disclosed for inhibiting or preventing the growth of microbes and/or for killing microbes in a closed package or container in which a good (optionally a food product) is held or stored. The system and method optio...
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JP2021101690A |
To provide a method of impregnating a raw egg with a shell with carbon dioxide and a texture improvement source by shortening a time to a half of the conventional time, and a texture improvement source impregnation device for simultaneou...
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JP6898638B2 |
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...
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JPWO2019239994A1 |
Frozen sushi packs (500) are thawed by dielectric heating with a high frequency electric field of HF or VHF waves. This frozen sushi pack (500) includes a container (530) and a plurality of sushi (510/520) arranged in the container (530)...
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JP6726722B2 |
A method for decontaminating articles having porous outer surfaces. The method includes providing a decontamination chamber; conveying the articles through the decontamination chamber at a predetermined speed wherein the speed is selecte...
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JP6672517B1 |
To provide a processed egg food product which is packaged and heat sterilized with excellent egg flavor by masking an unpleasant odor generated when an egg is heat sterilized. In a processed egg food sterilized in a state where the proce...
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JP6661207B1 |
To reduce the number of general viable bacteria, kill harmful bacteria such as Salmonella (SE bacteria) and coliform bacteria, and do not cause deterioration of the function of the whole egg solution before heat sterilization. A method f...
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JP6651011B2 |
A method for decontaminating articles having porous outer surfaces. The method includes providing a decontamination chamber; conveying the articles through the decontamination chamber at a predetermined speed wherein the speed is selecte...
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JP6615174B2 |
Method for preparing frozen fried eggs in which fresh eggs are cracked into corresponding molds impregnated with oil and inserted into a convection oven at a temperature of between 232 and 252°C for a period of 130 to 150 seconds in ord...
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JP6616237B2 |
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JP2019527046A |
The present invention relates to methods and devices for processing poultry eggs that use electron beam bundles to sterilize calcareous shells, with the following steps: -moving at least one egg through the beam path of the electron beam...
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JP6478823B2 |
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JP6436851B2 |
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JP6346705B1 |
To provide a processed egg product which is like a cooked egg in which egg yolk is contained in egg white and has an appetizing and colorful appearance. The egg yolk part 2 is contained in the egg white part 1, and the L value of the egg...
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JP6263226B2 |
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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 ...
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JP6156769B2 |
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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...
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JP6097364B2 |
A batch processing control system for a shell egg pasteurizer controls the time and temperature in which batches of shell eggs are held in a pasteurization bath in accordance with a predetermined pasteurization protocol for designated eg...
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JP5913134B2 |
A method for laser marking an egg shell is provided. The method comprises controlling a laser beam directed onto the egg shell so as to discolor an outer layer of the egg shell without etching substantially into layers of the egg shell u...
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JP5875085B2 |
A batch processing control system for a shell egg pasteurizer controls the time and temperature in which batches of shell eggs are held in a pasteurization bath in accordance with a predetermined pasteurization protocol for designated eg...
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JP5829783B1 |
It is a frozen liquid egg white in which 0.01 or more and 0.4 or less egg yolk is mixed with 100 parts of liquid egg white. A frozen liquid egg white in which 0.1 to 2 parts of α-cyclodextrin is added to 100 parts of liquid egg white, a...
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JP5739077B1 |
It is a frozen liquid egg white in which 0.01 or more and 0.4 or less egg yolk is mixed with 100 parts of liquid egg white. A frozen liquid egg white in which 0.1 part or more of α-cyclodextrin is added to 100 parts of liquid egg white,...
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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...
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JP5416882B2 |
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JP2014500038A |
The present invention comprises (a) allyl isothiocyanate and; (b) an organic acid selected from acetic acid, propionic acid and mixtures thereof, and optionally (c) an extract of green tea [Camellia sinensis]. To provide a composition fu...
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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...
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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 ...
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JP5155817B2 |
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JP5138207B2 |
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