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Matches 351 - 400 out of 1,415

Document Document Title
JP3604109B2
To obtain the subject food material preservable for a long term at normal temperatures without dissipating its raw material flavor by nonsterilely packaging a solid food material with a packaging material so as to be brought into firm co...  
JP2004521648A
[Subject] The present invention is an ingredient for coating of fruit, vegetables, the egg of a bird, especially organic agriculture products, and relates to an ingredient useful to extension of the preservation life of the above-mention...  
JP2004166572A
To provide food for cooking having as the main component animal protein, to be frozen or preserved by chilling, easy to cook in a short time without unevenness and excellent in flavor, palate feeling and hygiene.The preheating cooking me...  
JP3560910B2
To provide a new processed whole egg liquid decreased in the number of general live germs to the level same as that of a conventional sterilization method and also causing no lowering of function involved in the whole egg liquid before s...  
JP2004143391A
To provide a freshness-preserving substance-releasing polymer composition that can attain exact, economical and efficiently control the gas concentration in order to retaining freshness of perishables, e.g. eggs, fruits or vegetables by ...  
JP3550345B2
To obtain a frozen liquid egg thawable without lowering the fluidity to dispense with the stirring work indispensable in the thawing of conventional frozen liquid egg and free from the problem of the scorching tendency in cooking, and ob...  
JP3545126B2
To prepare a processed food having stable quality by using a polyglycerin fatty acid ester composed of a purified polyglycerin. This processed food is prepared by using a polyglycerin fatty acid ester containing ≥35% one kind of polygl...  
JP2004510704A
The method to which the quantity of production of an edible animal is made to increase, the method of dealing with or preventing infection by the spore formation bacteria in an animal, The method of dealing with the disease by the fungus...  
JP2004081041A
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 fixed...  
JP3529352B2
To eliminate a problem found in a prior art egg tray in which several egg trays are stacked up to cause their entire units to be inclined in a leftward direction or a rightward direction and some claws of an egg washing and selecting mac...  
JP3529734B2
To provide a highly safe method for retaining the freshness of eggs simple in operation and applicable to various storage temperature ranges. This method for retaining the freshness of eggs involves treating the eggs under heating and in...  
JP2004049437A
To provide a continuous sterilization apparatus for liquid which continuously and efficiently sterilizes the liquid such as a liquid egg, milk, enables rapid heating and sterilization, can prevent the propagation of heat-resistant bacter...  
JP2004504050A
the powder which uses an egg as a base -- a drink, a dessert, and fromage フレ -- and it having hardened, or it being used as gelling and emulsification ingredient of creamy yogurt type fermentation food, and, While a salmonella is mad...  
JP2004024177A
To provide a boiled egg preventing the albumen of the boiled egg from hardening and having no nasty taste and delicious flavor of boiled egg.The boiled egg is held in a sealed container in a condition of being soaked in a seasoning liqui...  
JP2004024175A
To provide a boiled egg to be held in a sealed container in a condition of being soaked in a seasoning liquid and prevented from causing change in color, odor and nasty taste.The boiled egg is held in the sealed container in a condition ...  
JP2004501659A
The present invention is equipped with the oven space (13) which has spray equipment (12) for cooling a support board (7) and them with the holder for arranging an egg (18) to erection substantially with a refrigerant, Control an egg (18...  
JP3508759B2
To obtain a processed food of frozen egg exhibiting a palatability comparable with that of chilled food after thawing even without using an additive such as a thickener, etc., and a starch in spite of containing a thermally coagulated wh...  
JP2003341746A
To provide a packaged egg without an eggshell packed in a container, wherein the protuberant state of the albumen of a raw egg is kept in a fresh state and a high HU value can be kept. The container comprises the main body of the contain...  
JP2003334033A
To provide an egg white for dessert, industrially mass-produced and imparting a high foaming property.The egg white for dessert is obtained by being added with a lemon juice, adjusted its pH at 6.5-7.5, sterilized by heating and frozen.  
JP3486216B2
PURPOSE: To make a freshness-keeping solution uniformly adhere to the whole egg surface. CONSTITUTION: This apparatus is equipped with a spray nozzle 3 for spraying a freshness-keeping solution 2 such as a vegetable oil from the above of...  
JP2003274848A
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...  
JP2003265145A
To solve a problem that damages due to adhesion of tar caused by smoking treatment for a long time in a method for producing smoked salted unshelled eggs and a safety hazard in operating a device by high voltage treatment and enhance qua...  
JP2003250437A
To provide dried egg for noodles facilitating disaggregation of the noodles when added thereto and making the surface of the noodles smooth, and to provide noodles using the dried egg.The dried egg for noodles is obtained by enzyme treat...  
JP2003250379A
To clean and sterilize the surface of an egg shell in an extremely hygienic state for capable of preparing a tasty egg dish from a liquid egg obtained by breaking the egg by an automatic egg breaker and in order to produce the liquid egg...  
JP3444358B2
To provide a method for producing boiled eggs without considering timing of heat treatment through arranging pH value of the albumen each of whole stored shell eggs in a suitable range for producing boiled eggs and also keeping the value...  
JP3443384B2
To provide fried eggs keeping flavor and a food feeling of just-cooked fried eggs and excellent in preservability. The fried eggs feature being packed into a container in a soaked condition in soup.  
JP2003116488A
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...  
JP3381154B2  
JP2003023907A
To prevent expansion of contamination to the whole apparatus caused by contamination of an egg inlet part by cleaning the egg inlet part which is most exceedingly contaminated in an egg cleaning apparatus.This egg cleaning apparatus 10 i...  
JP3362242B2  
JP2002354981A
To develop a method for packaging by which raw quail eggs regarded as good for health are fed to various scenes of dietary life and breaking is prevented for sanitary supply in order to enhance the safety of markets. The quail eggs are i...  
JP2002325560A
To provide a method for producing boiled eggs without considering timing of heat treatment through arranging pH value of the albumen each of whole stored shell eggs in a suitable range for producing boiled eggs and also keeping the value...  
JP2002291445A
To provide powder of hen's egg causing little bleeding of yolk lipid on the surface of the powder, free from the deterioration of taste and flavor and the lowering of solubility and having the characteristics of whole egg.The egg powder ...  
JP2002530123A
(57) In the method of carrying out short-time heat treatment of the liquid, it increases correctively to the water vapor content which condenses the quantity of the vapor injected in a liquid by contacting a liquid by mixing vapor and th...  
JP3325777B2  
JP2002238448A
To provide a highly safe method for retaining the freshness of eggs simple in operation and applicable to various storage temperature ranges.This method for retaining the freshness of eggs involves treating the eggs under heating and inc...  
JP3317757B2  
JP2002223696A
To obtain a processed food of frozen egg exhibiting a palatability comparable with that of chilled food after thawing even without using an additive such as a thickener, etc., and a starch in spite of containing a thermally coagulated wh...  
JP2002220110A
To improve a configuration of an egg conveyor for further efficiently performing drying treatment of eggs.This egg conveyor constituted such that many egg conveyance rollers 33 are rotatably supported between a pair of endless chains 30 ...  
JP2002211508A
To provide an egg packaging device suitable for providing predetermined information in packaging eggs in a packaging container, and an automatic egg sorting system having this egg packaging device.In the egg packaging device 16 for packa...  
JP2002522035A
(57) The quality of a summary egg is raised, a retention period is extended, in order to reduce the number of microbes in/or an egg content, low-temperature carbon dioxide gas is used and an egg with husks is processed. It is appropriate...  
JP2002204651A
To provide an egg-processed product having palate feeling boundlessly close to that before frozen through preventing palate feeling from becoming spongy and syneresis each caused when subjecting the cooked frozen egg processed product to...  
JP2002193368A
To eliminate a problem found in a prior art egg tray in which several egg trays are stacked up to cause their entire units to be inclined in a leftward direction or a rightward direction and some claws of an egg washing and selecting mac...  
JP2002186460A
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 ...  
JP2002165583A
To provide a new processed whole egg liquid decreased in the number of general live germs to the level same as that of a conventional sterilization method and also causing no lowering of function involved in the whole egg liquid before s...  
JP2002160784A
To achieve sanitary packaging for keeping a hen's egg fresh owing to sterilization by irradiation of the hen's egg in a container with an ultraviolet-ray from outside of the container after the hen's egg is sealed into the package contai...  
JP2002516066A
(-- 57) summary -- the equipment for pasteurizing two or more layers of 殻内卵 at low temperature, without spoiling the functionality of 殻内卵 substantially, a method, and a flat (for example, 2a). Equipment has a means by which t...  
JP2002112697A
To obtain a composite material having freshness retaining functions capable of suppressing a dripping phenomenon or a putrefying phenomenon of animal perishables, having higher antimicrobial, antifungal and deodorizing properties and kee...  
JP3297400B2
To sterilize ball-shape foods, for example, eggs already sterilized by washing immediately before cooking with a simple apparatus. A group of shafts 5 of a small diameter are arranged to a drawer 2 attached to an outer shell 1 so that th...  
JP2002510473A
(57) The feed production method for forming in a summary pellet, and the feed concerned mentioned in there. Addition of the enzyme transformer glutaminase (EC. 2.3. 2.13) concerned to the feed which means especially carnivorous fishes, S...  

Matches 351 - 400 out of 1,415