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JP02020245 |
PURPOSE: To obtain a frozen fish for boiling hard with soy, preservable for a long period and capable of readily preparing fish boiled hard with soy in a microwave oven, etc., by preparing a fish and seasoning, removing viscera, boiling ...
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JP02020244 |
PURPOSE: To obtain a frozen fish for boiling hard with soy, preservable for a long period and capable of readily preparing fish boiled hard with soy by preparing a fish and seasoning, removing viscera, dipping the resultant fish in the a...
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JP01309638 |
PURPOSE: To contrive freshness retention of a raw egg for a long period by dipping the raw egg in a specific dipping solution, then drying the eggshell surface and further standing and holding the raw egg erect with the obtuse end thereo...
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JP01256340 |
PURPOSE: To enable long-term preservation of perishable foods without destroying cells of the perishable foods and losing taste and freshness, by raising atmospheric pressure in a refrigerator to depress freezing temperature of the peris...
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JP01240476 |
PURPOSE: To uniformly heat a wrapped food item in a microwave oven by providing a composite material with an extended part over an edge of the food item, forming a flap around the food item by the extended part, extending the flap over a...
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JP01234775 |
PURPOSE: To provide a freezer for freezing of a pasty product, by providing on a freezer a mechanism for applying water droplets on the product on an external surface of the drum, and providing a mechanism for preventing water droplets f...
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JP01181741 |
PURPOSE: To produce preservative dishes of cooked eggs easily without deterioration of tastes by stirring eggs together with ingredients, seasoning matters, charging the mixture in a tightly sealable heat-resistant vessel, and sterilizin...
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JP01165333 |
PURPOSE: To prevent the lowering of the quality of a food containing thermally denaturated protein even after preservation over a long period, by freezing the food after cooling to a temperature slightly above the freezing point. CONSTIT...
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JP01055141 |
PURPOSE: To keep egg yolk in good quality and expand its application after thawing, by packaging raw egg yolk with a packaging material, evacuating the air in the package and dipping the yolk package in a freezing medium. CONSTITUTION: R...
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JP63267229 |
PURPOSE: To contrive to form an egg processed product having excellent texture and handleability, preservable for a long period at normal temperature, by adding acetic acid and a saccharide to eggs to make specific concentrations, respec...
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JP63263040 |
PURPOSE: To prevent the freezing denaturation of yolk, enable the regeneration of the good flowability of the yolk after thawed and make it possible for the yolk to be finely and homogeneously dispersed in an extracting solvent, by addin...
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JP63167766 |
PURPOSE: To produce a tasty marine processed product having heavy taste without weariness, by seasoning salmon roe or separated granular salmon roe with a seasoning consisting essentially of a Guinea pepper seasoning solution as a main m...
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JP63137641 |
PURPOSE: To obtain the titled hot-spring eggs useful for clear soup, etc., having no significant difference from existing hot-spring eggs in terms of appearance and flavor, by heating whole eggs until the eggs become a specific soft-boil...
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JP63126450 |
PURPOSE: To obtain dried glair having extremely improved foaming properties, by adding a foaming agent to glair powder and then thermally preserving the blend. CONSTITUTION: For example, glair powder having about 5W10wt% water content is...
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JP63098370 |
PURPOSE: To produce a smoked food rich in juice content and chewy, by dehydrating a food to be treated, heating the dehydrated food by far-infrared ray and bringing the food into contact with smoke. CONSTITUTION: A food to be treated suc...
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JP63098348 |
PURPOSE: To increase and improve gel strength, by adding an alcohol to egg white flour and storing the flour while heating. CONSTITUTION: Egg while liquid is dried to give egg white flour. Ethyl alcohol in an amount of 0.5W5.0wt% based o...
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JP63094935 |
PURPOSE: The titled solution suitable as a raw material for various foods, drinks, cosmetics, nutritive compositions, etc., causing neither coagulation nor clouding even by heating, capable of extremely raising digestibility of glair by ...
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JP63087940 |
PURPOSE: To remarkably improve freezing and thawing properties without forming drips more than that required in thawing or providing an excess dry state, by dehydrating a thick rolled omelet to a special degree, freezing and preserving t...
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JP63044857 |
PURPOSE: To enable the loosening of cooked rice in cooling as far as possible, by using a rotary drum for receiving cooked rice and having a mesh structure at the side surface, attaching a scraping means to the inside of the rotary drum ...
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JP63039541 |
PURPOSE: To obtain whole liquid eggs for a long period useful for producing high-quality cakes while suppressing multiplication of low-temperature bacteria, by putting whole liquid eggs n a container having no oxygen permeability, deaera...
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JP63036739 |
PURPOSE: To prepare an egg-soup satisfying the simplicity and functional characteristics at the same time and preservable over a long period, by separately freezing a seasoning liquid, an ingredient and yolk and stacking the frozen mater...
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JP63012245 |
PURPOSE: The titled food having high nutritive value and high calcium content, by freezing and grinding the whole egg including the yellow, the white and eggshell into powdery or granular state. CONSTITUTION: The whole egg including the ...
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JP62282540 |
PURPOSE: To obtain a hard-boiled egg protected during and after the cooking, having beautiful appearance and convenient for the disposal of shell, by wrapping an egg with a sheet produced by applying an adhesive to one surface of a synth...
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JP62201556 |
PURPOSE: To obtain processed whole egg which has the same function as that of unheated liquid whole egg, improved hygienic shelf stability, partially thermally denatured protein of egg and fixed viscosity, is liquid and shows no gel prop...
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JP62190068 |
PURPOSE: To preserve perishable foods for a long period, by setting an adsorbent to adsorb harmful aging substances released from the perishable foods for a long period in a refrigerating chamber. CONSTITUTION: A forced filter 30 wherein...
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JP62186740 |
PURPOSE: To obtain the titled egg white of constant quality, capable of increasing the gel strength by simple treatment and in a short time and useful for fish-paste products, etc., by feeding dried egg white to an extruder and heat- tre...
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JP62179336 |
PURPOSE: To prevent the egg yolk breaking in distribution and obtain the whole egg liquid having confectionery suitability with little difference from raw egg laid on the day in thawing, by breaking a raw egg with the shell and freezing ...
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JP62171639 |
PURPOSE: To produce a retort processed egg food, having good external appearance and sense of eating and preservable at ordinary temperature for a long period, by sterilizing a processed egg food prepared by using hen's egg, cow's milk, ...
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JP62151157 |
PURPOSE: To obtain the titled scrambled egg which can be served simply by crumpling an egg-containing bag with hand, by mixing chicken's egg with a seasoning, milk and ingredients, filling and sealing the mixture in a specific bag and st...
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JP62151167 |
PURPOSE: To carry out a treatment such as thermal sterilization, disinfection, inactivation of enzyme, etc., of a fluid containing proteins and starches such as liquid egg, raw material of a fish paste product, etc., without causing coag...
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JP62143633 |
PURPOSE: Polyglycerol fatty acid ester is added to eggs or their processed product to give egg-processed product which is stably storable for a long period of time, because of its antibacterial and antifungal properties, and is readily p...
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JP62126939 |
PURPOSE: To obtain a dehydrated food having high quality and capable of stably maintaining the quality over a long period, by adding crystalline α-maltose to a food, its raw material or intermediate and converting the maltose to hydrate...
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JP62122551 |
PURPOSE: The titled egg, obtained by filling an egg liquid consisting of the whole egg, egg yolk or egg white in a pressure-resistant container full and hermetically sealing the container, having almost the same physical properties as th...
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JP62107772 |
PURPOSE: To obtain an ingredient for instant food having high dispersibility to give a dispersion of separated and expanded ingredient pieces when reconstituted with hot water, by adding a gelation agent to a hot liquid used for the soli...
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JP62100242 |
PURPOSE: To obtain the titled aseptic albumen having high gel strength in a short time with a simple apparatus, by heat-treating dried albumen at a specific temperature for a specific period without applying pressure to the albumen. CONS...
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JP62051946 |
PURPOSE: Smoked vitellus having an oily component breaking out on the surface, showing luster, obtained by preserving vitelli with salt, solidifying and smoking same. CONSTITUTION: Only vitelli of focal such as chicken, etc., are taken o...
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JP62036140 |
PURPOSE: To obtain a frozen boiled egg which can be thawed without causing the change in palatability, by sealing a boiled and shelled egg with a resin sheet in vacuum and storing the egg at freezing temperature. CONSTITUTION: The resin ...
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JP62011060 |
PURPOSE: To remove unpleasant smell, soften irritant salty and acid tastes and impart mellow flavor with body, by hydrolyzing a proteinaceous material with a cuttlefish liver protease and adding and incorporatiang the resultant water-sol...
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JP61293375 |
PURPOSE: To obtain a freshness preservative effective for suppressing additional ripening of vegetables and fruits, aging, change in color, occurrence of offensive smell, etc., especially removing an ethylene gas, having improved water r...
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JP61285946 |
PURPOSE: To obtain a smoked egg having improved preservation quality and taste, by boiling a raw egg in a saline solution to give a boiled egg, dipping the boiled egg in a saline solution containing a seasoning, allowing the egg to stand...
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JP61268140 |
PURPOSE: The titled instant food which absorbs water, swells, and has a dense apparent structure, by forming a specific oil-in-water type slurry containing a thermally coagulable protein, fats and oils, saccharide, etc., heating and coag...
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JP61268157 |
PURPOSE: To prevent readily browning of herring roe, by treating the herring roe with superoxide dismutase (SOD) in the process for producing salted herring roe. CONSTITUTION: Herring roe is treated with superoxide dismutase (SOD) in the...
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JP61268123 |
PURPOSE: To suppress occurrence of H2S in a canned food and to prevent blackening on the inner face of the canned food, by adding sodium fumarate, potassium bromate, maltose or D-glucuronolactone to canned fish, shellfish and canned fowl...
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JP61242539 |
PURPOSE: To sterilize efficiently the whole surfaces of a great number of hen's eggs, by placing the hen's eggs on a roller chain conveyor and passing the eggs through an ultraviolet-light irradiation zone for sterilization while rotatin...
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JP61238659 |
PURPOSE: To produce mustard pollack without using a synthetic coloring material by heating peppers in heated oil under decompression, dehydrating them in a short time, deoiling them under decompression, pulverizing them, and pickling the...
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JP61177940 |
PURPOSE: Refrigerated egg having improved shelf stability, physical properties, and given temperature of egg, preserved in a liquid state directly,and consisting only of egg solution. CONSTITUTION: An egg solution of the whole egg which ...
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JP61152264 |
PURPOSE: To obtain a gel-reinforcing agent giving a coagulated product having sufficiently high gel strength and remarkably improved water-retainability, by adding a vitamin C compound to liquid albumen, drying the mixture, and maintaini...
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JP61146144 |
PURPOSE: To obtain a transparent, tasteless, odorless and heat-uncoagulable processed egg white suitable as a formulating raw material for various drinks and culture fluids, etc., by converting egg white flour obtained by vacuum freeze- ...
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JP61139336 |
PURPOSE: To enable the preservation of an unopened egg for a long period without lowering the freshness, by storing a checken's egg in cold state at a specific temperature. CONSTITUTION: An unopened egg is cooled and stored in unfrozen s...
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JP61139335 |
PURPOSE: To keep the freshness of liquid egg, and to attain stable aging effect, by adding a sugar and a protease to liquid egg, and storing the egg at a specific temperature. CONSTITUTION: Liquid egg of chicken, quail, etc. is added wit...
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