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Patent Searching and Data


Matches 401 - 450 out of 1,417

Document Document Title
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...  
JP2002098475A
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...  
JP2002053217A
To provide an egg handling device making a flat surface space occupied by an egg-washing part and a direction aligning part smaller.The egg handling device is provided with a direction aligning part 23 for aligning a direction at a sharp...  
JP2002504851A
(-- 57) summary -- the method and equipment which generate the drinking water which contains iodine species without the bacteria for breeding animals under a continuous dynamic stream, Solid iodine is dissolved in the first stream, the s...  
JP2002504890A
(57) In order that summary book invention may prevent pathogenic organ formation, materials, a product, Are a composite which processes water and/or a manufacture means, and at least Hydrogen peroxide, The composite prepared from glycero...  
JP2002019866A
To provide an egg package container which facilitates sealing and unsealing of a container main body housing eggs and are efficiently produced in a production process, and eggs housed in the package container.A lid portion 3 of a three-d...  
JP2002012280A
To provide a packaging container for eggs which is suitable for housing and storing eggs, and eggs.A lid section 2 and a housing section 3 are integrally connected by a flat plate-shape connecting section 4. In this case, the lid section...  
JP2002002652A
To provide a sealing/packaging container by which the freshness of an egg right after it is laid is kept for a long time, and an egg whose fresh ness is maintained.In producing this sealing/packaging container 1, a cover part 3 and a con...  
JP2001346508A
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...  
JP2001346507A
To provide a method for producing a boiled and frozen egg with a simple process at a low cost compared with conventional method and giving a reconstituted boiled egg having appearance and palatability comparable or superior to those of c...  
JP2001346509A
To provide a method for completely removing and sterilizing various kinds of bacteria attached to or included in the surface of egg shell, in consideration of the presence of the surface cuticle layer of the shell composed of 7-8 protein...  
JP3252126B2
To offer hot-air dried scrambled egg which is reconstituted with hot water instantly and homogeneously to give a good appearance, taste and texture at a low price. This method for producing a hot air-dried scrambled egg contains processe...  
JP2001299282A
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.  
JP2001299286A
To produce a well firmed roe with slightly salted and hardly causing drip and to produce in good yield. This roe product is characterized in that the roe is treated with an aqueous solution of a common salt containing a prescribed amount...  
JP2001292735A
To provide eggs having solved such a problem that conventional methods for detecting salmonella have required much time for judging whether an egg is contaminated with salmonella, therefore lack practicality. This egg is such as to be pr...  
JP2001287723A
To provide an egg tray wherein eggs received on the egg tray can be easily removed out of the tray without allowing the eggs to adhere to the tray even if the eggs are contaminated with chicken droppings or the like. The egg tray T compr...  
JP3235981B2
To obtain an ink-jet recording ink enabling continuous printing over a long period without causing the clogging of the printer nozzle and giving little dissolution of coloring material in the case of marking on an egg shell. This ink con...  
JP2001515341A
(57) Summary book invention offers the egg product which decreased the quantity of free water containing 30% of the weight or more of all the eggs, glycerol, マルト dextrin, egg white powder, a powder shortening, a liquefied egg yolk,...  
JP2001252050A
To obtain a whole egg composition causing no syneresis even when heat-coagulated and frozen and capable of producing a processed egg food having similar palate feeling to that before freezing, and to obtain a processed food having such f...  
JP2001245584A
To provide a method for efficiently producing a sterilized raw hen's egg with shell having a flavor and properties of a raw hen's egg in a state with a shell without anxiety of food poisoning such as salmonellas even when directly eaten ...  
JP2001245635A
To provide a method for readily producing a seasoned boiled egg excellent in quality in a short time.This method for producing the seasoned boiled egg comprises a step for obtaining the boiled egg by heating the egg of a raw material in ...  
JP2001231440A
To provide a method for producing a frozen boiled egg, by which the frozen boiled egg that has the same quality as that of a non-frozen boiled egg, when thawed, is obtained.This method for producing the frozen boiled egg is characterized...  
JP2001231525A
To provide a food sterilization technique free from the deterioration of the quality such as degradation or denaturation in the sterilization of a food.A food such as hen's egg is brought into contact with an aqueous solution containing ...  
JP2001231462A
To increase the yield of egg production by poultry and strengthen egg shells according to a method capable of avoiding ill effect associated with bisphosphonic acid administration.Bisphosphonic acid, its pharmaceutically permissible salt...  
JP2001231506A
To provide a method for producing a food using a sperm egg (live) as a material, and further to provide the food by using an egg of silky fowl.The eggs of the silky fowl inserted into an incubator is detected, and unfertilized eggs and s...  
JP2001231507A
To provide an apparatus for producing a boiled egg-like food having a long-term preservation by the irradiation of far infrared.This apparatus for producing the boiled egg-like food has a housing having a space surrounded by metal plates...  
JP2001178417A
To provide an egg yolk composition maintaining the raw flavor of yolk and allowing long-term preservation at normal temperatures. This egg yolk composition is such as to be excellent in preservability, and to be characteristic in being f...  
JP3205323B2
To provide a method for producing a food using a sperm egg (live) as a material, and further to provide the food by using an egg of silky fowl. The eggs of the silky fowl inserted into an incubator is detected, and unfertilized eggs and ...  
JP2001157546A
To perfectly remove the moist on the shell surface of a washed egg that is placed in a vessel so that it may be freely taken out of the vessel by the action of a gas for dehydration passing through into the vessel.Thes egg shell dehydrat...  
JP3195631B2
PURPOSE: To obtain the subject antibody, having the antibody activity against a specific antigen, excellent in preservation stability and fluidity and readily producible at a low cost by removing an impurity such as a lipid from an egg y...  
JP2001120168A
To provide a coating agent which is used for eggs and has excellent characteristics comprising retaining the freshness of the eggs and preventing the denaturation of the albumen of the eggs. This coating agent for eggs contains a fatty a...  
JP2001103906A
To provide a method for retaining the freshness of a raw hen's egg by which the state of a concentrated albumen just after ovipostion can be retained for a relatively long period and to obtain the raw hen's egg with the freshness retaine...  
JP2001095473A
To provide the dried albumen which forms a gel excellent in resistance to freezing or in water retentivity, and higher in gel strength than the conventional one. This desalted, dried albumen has a conductivity of 4 ms/cm or less when dis...  
JP2001069906A
To completely kill the microorganisms contaminating the egg shell surface and also the microorganisms intruded into the inner face of the egg shells by heating the egg shell surfaces with a hot gas heated up to a specific temperature. Th...  
JP3142138B2  
JP2001045904A
To shorten the time required for washing eggs, improve working efficiency and reduce a running cost by bringing a washing process for washing shell eggs and a sterilizing process for sterilizing them to be mutually indepen dent and washi...  
JP2001037458A
To maintain freshness and color of foods, especially perishable foods often preserved by cooling and freezing, for a long period and in case of frozen foods, suppress generation of drip generated during preserving the foods by freezing o...  
JP3157616B2
PURPOSE: To obtain a pot-steamed hotchpotch, contained in a hermetically sealed container and readily drinkable outdoors by regulating the amount of albumen used to that drinkable by shaking the product. CONSTITUTION: Albumen and common ...  
JP2000325059A
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...  
JP2000309306A
To provide an egg sucking device for increasing the processing capacity. An egg sucking device 13 used for sucking chicken eggs E carried all together on one site and transferring them to a second site different from the first site is pr...  
JP3121929B2
PURPOSE: To provide a quality improver for ground frozen fish meat excellent in protein denaturation-preventive effect, also causing no oversweetness or browning of the fish-paste products incorporated therewith. CONSTITUTION: The object...  
JP2000262248A
To offer hot-air dried scrambled egg which is reconstituted with hot water instantly and homogeneously to give a good appearance, taste and texture at a low price. This method for producing a hot air-dried scrambled egg contains processe...  
JP2000262209A
To provide a persimmon astringency-removing apparatus, capable of preventing the global warming because the carbon dioxide gas after finishing the treatment is recovered and reused, and the carbon dioxide gas is not released in the atmos...  
JP2000236807A
To provide a method for smoking shell eggs, enabling time needed to smoke them to be remarkably shortened, preventing the vaporization of water and enabling cost to be reduced. When making smoke 4 adhere to and impregnate into shell eggs...  
JP2000217553A
To obtain a frozen egg processed food capable of keeping soft and smooth texture of egg even after heat-thawing and after natural thawing, sufficiently suppressing lowering of texture due to freeze modification and lowering, etc., of tas...  
JP2000210009A
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...  
JP3064898B2  
JP2000189064A
To obtain an active component compound that is convenient, economic and applicable over a wide range, has excellent sustained release properties, efficacy persistency, and is useful in medicinal compositions, foods, feeds for animals, an...  
JP3062356B2  

Matches 401 - 450 out of 1,417