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Patent Searching and Data


Matches 301 - 350 out of 1,462

Document Document Title
JP2010148380A
To provide an egg increased in a content of reduced coenzyme Q10and its percentage, to provide a method for producing the egg, and to provide a method for preserving the egg. This egg is obtained by hermetically sealing and preserving an...  
JP4479080B2
To provide a technique for easy and safe determination on the freshness of each egg in a general home, using a simple device and to keep eggs fresh by not only controlling breeding of bacteria at a low temperature but also keeping the su...  
JP2010099020A
To provide cooked and processed eggs which are preservable for many hours and have improved taste by heat treatment with warm air by heated compressed air generating a terahertz wave-like resonant electromagnetic wave and a method for pr...  
JP3158539U
[Subject] While being able to perform handling and management of liquid egg easily, a liquid egg restoration container which can use liquid egg of quantity for which it asks for various uses or the objects is provided. [Means for Solutio...  
JP4441604B2  
JP2010063398A
To provide a packaged frozen processed egg with which an egg processed product having an appearance specific to hand-made one is easily produced, and to provide a method for producing the packaged frozen processed egg.The packaged frozen...  
JP2010035520A
To provide liquid egg for cold storage distribution which is drastically improved in shelf life compared to that of conventional one, extremely reduced in the waste rate to secure stable supply, and needs less costs in distribution from ...  
JP2010022363A
To provide an egg-processed retort food reduced in taste escape and retort odor without getting hard and rough/dry even if undergoing retort sterilization, through solving such problems that, while in view of the fact that both convenien...  
JP4407788B2  
JP4384672B2  
JP4380881B2  
JP4371806B2  
JP4365797B2  
JP4353797B2  
JP4335838B2  
JP2009529912A
1st at least one pipe (5) of a material un-active in electromagnetism which connected to the feed unit and the feed unit the device (1) which pasteurizes the lump of foods at low temperature, and was suitable for contact with food, Two t...  
JP4308264B2  
JPWO2007105731A1
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 format...  
JP2009131246A
To provide a new ice crystallization inhibitor.This ice crystallization inhibitor contains an extract of Brassica juncea plants. Among Brassica juncea plants, Japanese mustard (brown mustard, Brassica juncea) is preferable.  
JP2009125037A
To provide modified dried albumen modified in water retention in heat coagulating, and enabling obtaining an excellent quality improving effect without giving adverse effect on flavor through using for various foods, to provide a method ...  
JP4278043B2  
JP2009118775A
To provide a spore sprouting method for sterilizing without deteriorating quality, spore-forming bacteria contained in liquid egg or an egg-processed product and spores which are formed by the spore-forming bacteria, and to provide a spo...  
JP2009089688A
To provide a frozen processed spawn product which can give spawns having good particle appearances after being thawed.This frozen processed spawn product contains spawns and pulverized eggshells having an average particle diameter of 1 m...  
JP4258053B2  
JP2009089635A
To provide a boiled egg in a hermetically-sealed container, the coagulated albumen part of which has soft texture, and which has a satisfactory sensation of the flavor of boiled egg, even after being stored in the hermetically-sealed con...  
JP4253116B2  
JP4245257B2  
JP4245248B2  
JP2009045024A
To provide a method for improving water solubility of dried egg white.The method for producing a dried processed egg white product comprises mixing dried egg white with an emulsifying agent and edible oils and fats. The average particle ...  
JP2009039013A
To provide a method for industrially producing boiled eggs excellent in eggshell peeling, and easy to peel eggshell owing to the yolk free from decentering.This method for producing the boiled eggs comprises preserving eggs with eggshell...  
JP2009034006A
To provide a food storable duration-improving agent having freeze denaturation-suppressing effect and free from giving food unnecessary acid taste, and to provide a storable duration-improving method.This food storable duration-improving...  
JP4221637B2  
JP2008307014A
To provide an albumen composition which is storable or distributable over a long period of time, and having proper instantaneous force and foaming properties utilizable for confectionery and baking, even after carrying out both the treat...  
JP4198057B2  
JP4152343B2  
JP2008206399A
To provide a method for preventing heat denaturation caused due to sterilization and denaturation caused due to freezing of albumen, and denaturation caused due to freezing of yolk.This method comprises adding inulin oligosaccharide to y...  
JP4139192B2  
JP2008143986A
To provide a substance which exhibits a remarkable effect on denaturation by refrigeration of a protein by adding a minute amount of the substance in preserving a food or a food material by refrigeration, its manufacturing method, and a ...  
JP4104258B2  
JP4091411B2  
JP2008086306A
To provide modified dried albumen modified in water retention, gelling strength and flexibility, and having excellent quality improving effect in using for various kinds of foods without giving adverse effect on flavor, to provide a meth...  
JP2008079580A
To provide a method for preserving the ovary of Arctoscopus japonicus while leaving original palate feeling of the ovary so as to supply the ovary of Arctoscopus japonicus to the market not only in a laying period of Arctoscopus japonicu...  
JP4046147B1
[Subject] There is no danger of a food poisoning bacillus, prolonged storage and circulation are possible, and also after performing both processings of sterilization freezing, the instantaneous power and foamability in which use on conf...  
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...  

Matches 301 - 350 out of 1,462