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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...
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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...
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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 ...
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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.
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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...
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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 ...
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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...
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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...
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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...
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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/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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WO1987004903A3 |
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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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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...
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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...
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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...
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JP6478823B2 |
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JP6436851B2 |
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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...
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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...
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JP6263226B2 |
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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...
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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...
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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...
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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 |
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JP5913134B2 |
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JP5875085B2 |
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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...
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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...
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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...
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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...
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JP2014500038A5 |
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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 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...
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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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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...
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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...
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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...
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JP5155817B2 |
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JP5138207B2 |
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JP5118717B2 |
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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...
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JP4988470B2 |
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