Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 301 - 350 out of 1,417

Document Document Title
JP2008000061A
To provide an albumen foaming stabilizer excellent in foaming stability in response to demand that the albumen foaming stabilizer is excellent in foaming stability as an index including foaming property indicating the increasing rate of ...  
JP4020969B2  
JP2007533317A
In 昇温段 (16) of the egg low-temperature pasteurization process containing husks (10), by a microwave exposure, on the way, the egg white temperature of the egg containing husks is mainly raised at 57*60 °C at least, as rise-in-heat...  
JP2007533656A
About the defrosting method of the frozen hydrous output, freeze output is heated by a level mixer and agitated simultaneously.  
JP4007870B2  
JP3995415B2  
JP2007267704A
To provide a frozen egg processed food having just made deliciousness even after freezing and thawing. This frozen egg processed food contains yolk, plant sterol and at least one kind selected from starch, dextrin, reducing dextrin, gela...  
JP2007252386A
To provide a protein food heat treating method effectively achieving heat treatment to be finalized in a slight balance without causing the destruction of the function and the capacity of a protein food. This protein food treating method...  
JPWO2007105731A
The protein of crustacea origin is the molecular weight measurement by a dodecyl-sodium-sulfate (SDS) * polyacrylamide-electrophoresis method, Protein which is about 200, 000 molecular weight under nonreduction, and has the ice-nucleus f...  
JP3979888B2  
JP2007222099A
To provide a liquid egg pasteurizing method pasteurizing at high degree unfiltered liquid egg and securing long storable duration without affecting flavor properties, and to provide a kit food enabling long storable duration, using liqui...  
JP3966542B2
To provide a frozen fish meat fillet and a method for improving the quality thereof in which freezing deterioration of the fish meat fillet caused by freezing and the occurrence of drips during thawing are suppressed and deterioration of...  
JP2007513617A
By applying a polymer film, the present invention is the method of processing the surface of food, and relates to the above-mentioned method characterized by applying polyvinyl alcohol polyether グラフトコ polymer to food as film fo...  
JP2007512832A
The processing fresh egg which various edible output was added and was beaten in order to have been provided as health food, its production method, and its manufacture equipment are indicated. The above-mentioned production method contai...  
JP3957894B2
To provide a frozen sauce which contains roe and hardly generates the deterioration of appearance, such as cloudiness, discoloration or fading, and the deterioration of fresh flavor and taste, even when heated using a microwave oven, and...  
JP2007110978A
To provide an ultraviolet sterilizer preventing excessive ultraviolet irradiation to eggs to prevent discoloration of eggshell; and to provide an egg sorting and packaging system having the ultraviolet sterilizer.This ultraviolet sterili...  
JP2007503215A
The present invention is shell which has enclosed the core and (ii) material containing (i) antibacterial-properties material, and offers an antibacterial material of the enclosure form which contains impermeable shell in this antibacter...  
JP2007503293A
one piece or two or more water beads in which the present invention contains an active ingredient in more detail with regards to a microcapsule -- the inside of a hydrophobic shell matrix -- or it is related to the microcapsule encapsula...  
JP2007503383A
The present invention is a composite containing (a) antibacterial-properties material and the extract which it is obtained from the plant of the (b) mint family, or can be obtained, (a) And (b) differs and this composite contains many qu...  
JP2007037486A
To provide a method for producing smoked eggs into a beautiful finished state without shaving stain on the surface and using a coating liquid.This method for producing the smoked eggs comprises a seasoning process 1 of seasoning boiled e...  
JP2006526418A
The present invention offers the additive for drinks. An additive contains the mixture containing one sort or two sorts or more of protein which usually has bitter taste / pasteboard taste, and trehalose. Although an additive contains on...  
JP2006296235A
To provide a method for producing freeze-dried scrambled eggs by which scrambled eggs having good palate feeling after being restored is obtained.The method for producing freeze-dried scrambled eggs comprises pouring egg liquid to hot wa...  
JP2006296212A
To provide an egg sterilizer having improved sterilization and antibacterial effects through using a light source applying ultraviolet light making eggs stored in an egg storage cabinet generate active oxygen or short-wavelength visible ...  
JP2006280309A
To provide a means capable of improving freeze tolerance of food and drink, suppressing for instance production/growth of ice crystal to be produced when freezing the food and drink, and suppressing the sponge-like condition of the food ...  
JP2006230334A
To provide a frozen egg boiled plain prevented from or suppressed in freezing deterioration and retaining the palate feeling and shape even if freezing for a long period, and to provide a method for producing a frozen processed food incl...  
JP2006515510A
The present invention Lactose to 10*50% of galactose, and 0*48% of glucose. How to manufacture the composite of the carbohydrate which contains 0*25% of mixture of 1*48% of gluconic acid, unconverted lactose, a non-lactose disaccharide, ...  
JP2006136305A
To provide salmon roe frozen in a bar form so that it may readily be used as an ingredient for thick Sushi (vinegard rice with ingredients) rolls or thin Sushi rolls.The high adhesion characteristic in salmon roe is weakened by washing t...  
JP2006051017A
To provide an apparatus for sorting and packing apparatus of hen's egg in which operation information of the sorting and packing apparatus when sorted and packed by the sorting and packing apparatus of hen's egg, e.g. information exhibit...  
JP2006042818A
To provide an improved method for inactivating microorganisms in a food.The undesirable microorganisms in the food are inactivated by the combination of a physical treatment of a high-pressure condition with a chemical treatment by an ea...  
JP2006020597A
To provide a cleansing method and a cleansing system capable of reducing chlorine odor.The cleansing system comprises an electrolysis tank 4, a solution formation section 11, a temperature regulating section 12 and a cleansing section 13...  
JP2005537812A
The present invention offers the good feeding-habits film solution which contains useful addition organic acid, protein, and glycerol in coating the raw whole fruit, fresh cut fruit, vegetables, flesh of animals, poultry meat, fish and s...  
JP3745323B2
To produce heat-treated eggs with eggshell excellently heat-treated in a short time. A plurality of raw eggs placed on a heat-resistant tray are transported in a fixed direction by a carrying belt 21. The raw eggs transported in the fixe...  
JP2005535355A
A microwave device is used for low-temperature pasteurization of an egg. Equipment includes the means of the alternative heat by microwave of the egg yolk of an egg. An egg white -- another -- heating -- or it is cooled beforehand. Or an...  
JP2005314275A
To provide a secretion inhibitor of a bacterial toxic material; and to provide a preservation treatment method using the inhibitor.The secretion inhibitor of the bacterial toxic material contains a monoterpene derived from a citrus plant...  
JP2005304359A
To provide bag-packed heat sterilized liquid whole egg keeping physical properties similar to those of fresh egg, requiring not so strict asepsis in a process up to packaging, and subjecting a packaged article to heat sterilization.A met...  
JP2005295889A
To provide an apparatus for producing high-quality boiled eggs with a little consumption of energy, suppressing residual of nasty odor such as chemical odor like chlorine and suppressing blackening of yolk, and to provide a method for st...  
JP2005261380A
To provide a heated and coagulated egg packed in a hermetically sealed container in which the egg is stored in a state immersed in an immersing liquid, having preservation quality, scarcely causing hardening of an egg protein even when s...  
JP2005237240A
To provide a method for making pickles by which pickles made without using salt, not losing nutrients, hard to cause mold or corruption, having refreshing sour taste while having moderate hardness, and also having high quality of palate ...  
JP2005218441A
To provide a food capable of keeping fresh color of main ingredients (especially, vegetables) and having a good taste as if the food has immediately after cooked, while the food contains a flowable part having a high viscosity and is pre...  
JP3695792B2
PURPOSE: To perform a short time of heating at high temperatures without deteriorating the quality of a material by passing liquid food through continuous courses, and simultaneously passing currents between adjacent electrode surfaces i...  
JP3660689B2  
JP3676974B2
To provide a method for producing albumen powder having good flavor. This method for producing albumen powder comprises the step of drying an albumen liquid where at least one selected from a group comprising a polycarboxylic acid having...  
JP3671384B2
To obtain half-boiling egg product which is refrigerated food formed by using a whole egg liquid. The refrigerated egg food is prepd. by refrigerating the whole egg liquid which is a liquid prepd. by compounding whole egg powder, thicken...  
JP3671121B2
To provide the subject device having a rapid cooling speed by installing a conveyor means which conveys goods by a tunnel chamber through which a cooling liquid is flowing, long holes means for feeding the cooling liquid, an adjacent ple...  
JP3656749B2
To provide a method for producing frozen preservative raw eggs, which can prevent the contamination of various germs to the utmost to enhance the aseptic degree of the raw eggs, simplify processing processes to lower the cost of the prod...  
JP2005507250A
The present invention measures the minimum temperature of an egg white and an egg yolk according to a position and time by a predetermined method, and offers the sterilization method of the chicken egg which has an egg shell including th...  
JP2005052157A
To provide a method and an apparatus for producing frozen raw eggs to be preserved each increasing a sterile degree through preventing contamination with sundry germs as much as possible, decreasing a production cost through simplifying ...  
JP2005027609A
To provide a washing apparatus for egg shell capable of safely and more surely sterilizing bacteria intruded into the egg shell.The apparatus 10 for the washing and sterilization of egg shell is provided with an acetic acid washing appar...  
JP3616810B2  
JP3637636B2
PURPOSE: To prevent the overflow of gaseous ozone from a water tank of an upward open type housing ozonized water and to improve working environment by providing the top of the edge of the water tank with a frame-shaped cover and providi...  

Matches 301 - 350 out of 1,417