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JP4338897B2 |
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JP4332107B2 |
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JP4295760B2 |
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JP2008161151A5 |
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JP4282776B2 |
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JP2009065987A |
To provide a method for preserving a fresh vegetable (especially cut vegetable), by which the appearance, tongue touch feeling, crispness, flavor and water content of the vegetable can be preserved, without requiring cooking, drying or f...
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JP4243022B2 |
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JP4238397B2 |
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JP4210258B2 |
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JP2009000007A |
To provide a bactericidal method for grain and bean using no chlorine bactericide such as sodium hypochlorite nor bactericidal gas such as ethylene oxide and performing no -ray irradiation or making no high-temperature heat treatment to ...
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JP4198127B2 |
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JP4185928B2 |
To provide a method for killing insects of cereals as an effective insect killing technique substituting for methyl bromide fumigation of a main insect killing treatment for cereals contaminated by stored grain insect pests, gentle to th...
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JP4187390B2 |
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JP2008245557A |
To provide a method for producing a food dry matter, capable of obtaining a dried food which equally has three items of easiness of biting off, chewability, and ease of flaking in the mouth, besides texture and firmness, has adequate har...
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JP2008537732A |
To an antibacterial composite, especially membrane tissue (namely, membrane), it is a useful antibacterial composite and, specifically, the aliphatic alcohol ester of hydroxycarboxylic acid, those lactic acid アルコキシル-ized deri...
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JP4131444B2 |
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JP2008161151A |
To provide a sterilization treatment device of raw sweet potatoes, performing sterilization treatment which brings raw sweet potatoes to a healthy condition while retaining quality, before preserving for a long period postharvest raw swe...
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JP4091411B2 |
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JP2008109891A |
To provide a storage enabling easy reduction in allergens while maintaining deliciousness at home or the like.The storage is provided with an allergen detection means 21 to quantify allergens, and a control means 19 equipped to take such...
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JP2008099653A |
To provide a method for reducing microorganisms attached to food materials, such as grains and beans, vegetables, fish and shellfish, without impairing the flavor and taste.An aqueous solution of calcined calcium having a pH of 12.0 or h...
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JP4085096B2 |
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JP2008092868A |
To hygienically produce delicious and nutritious germinated brown rice, without the accompaniment of neither putrefaction nor stuffy smell due to breeding of microorganisms.In the case of brown rice also, by externally stimulating cereal...
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JP2008086261A |
To provide a method for processing peanuts with shells tastily taken by anyone irrespective of age and sex, and preservable for a long period of time at normal temperature.The method for processing peanuts with shells comprises the follo...
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JP4077150B2 |
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JP2008048637A |
To provide a storage enabling reduction in time required for drying articles such as unpolished rice or chaffs so as to aim at improvement in convenience.The storage R has a function of cooling the unpolished rice or the chaffs after dri...
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JP4046531B2 |
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JP2008017828A |
To provide a heat treatment device effectively at high quality performing with a simple structure, swelling, popping, pregelatinizing (gelatinizing starch), roasting or sterilizing different objects to be treated.This heat treatment devi...
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JP2008011754A |
To provide a method for canning rice by which the inside pressure of a can is kept positive due to CO2 gas without addition of liquid nitrogen, dry ice or the like when producing canned rice using a can body whose body part is made thinn...
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JP2008011838A |
To provide an inexpensive heat-treating apparatus using a powdery or granular substance as a raw material to be treated, and accurately heat-treating the substance in a short time.This inexpensive heat-treating apparatus with high energy...
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JP2007325584A |
To provide an easy, relatively low cost and effective demixing method. This method for treating with eugenol or clove oil, storage tanks for storing cereals, oil production plants, dry fruits or dry vegetables intermixed with mycotoxin.
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JP2007533939A |
The present invention relates to the method and equipment which dry rice, especially paddy rice rice continuously. The purpose of the present invention is to decrease processing time and 穀核 destruction clearly. Or [that this 調質 p...
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JP3987108B2 |
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JP2007525144A |
The present invention relates to the method of processing vegetables. This method includes the process of offering the vegetable composite which has the first outer layer, it continues for sufficient time to form the vegetables disassemb...
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JP2007222144A |
To obtain a fresh food storing box intended for lessening occurrence of quality decrease and deterioration caused by influence of temperature in food such as fresh vegetables, cereals and fruits, and preventing further quality decrease b...
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JP3936740B2 |
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JP2007153430A |
To provide a sheet for preventing the degradation of a grain, by which the grain can be preserved for a long time at low cost and easily without changing the original flavor of the grain and which can be manufactured easily.The sheet 1 f...
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JP3968640B2 |
To provide a method for drying beans, which enables the experimental determination of the addition amount and moisture-controlling time of a drying moisture control agent and the efficient drying of the beans in a short time and does not...
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JP2007137791A |
To provide a device for permanently inhibiting the appearance of resistant bacteria, since an iron ion-containing bactericidal solution has excellent characteristic features, but the problem of the appearance of resistant bacteria is una...
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JP3959996B2 |
To increase the feeding speed of an irradiation target and prevent the occurrence of a non-irradiation area of electron beams on the surface of the irradiation target. The device is equipped with a feeding device 4 for feeding a spherica...
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JP2007116932A |
To provide a refrigerator suppressing occurrence of decay and/or smell so as to sanitarily produce tasty and highly nutritious germinated cereal grains through solving the following problem: a conventional method for heating cereal grain...
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JP3944323B2 |
To provide a new method for preparing an unfried food having a good taste by heating and dehydrating a food by using an aqueous solution of trehalose having a high temperature and a high concentration. A food is heated and dehydrated by ...
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JP3933451B2 |
To provide an electron beam irradiator which equally irradiates only the entire surface of granular objects such as grain and plant seeds with a low-energy electron beam, completely sterilizes the entire surface of the granular objects, ...
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JP3919773B2 |
To provide a sterilizer and a milling sterilizer capable of milling and sterilizing an object to be sterilized efficiently. The sterilizer comprises a storage vessel 14 that defines a storage space for receiving the object to be steriliz...
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JP3884071B2 |
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JP2007028972A |
To provide a method for forming dry powdered cereals into superfine particles for increasing absorbing efficiency into the human body through forming the dry powdered cereals processed by a conventional well-known method into superfine p...
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JP2006333824A |
To provide a method for sterilizing spices, cereal grains and food raw materials without damaging their quality by generating a low temperature plasma under a vacuum only by supplying oxygen, excellent in sterilizing effect more than tho...
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JP2006325510A |
To provide a granule-sterilizing apparatus which can uniformly and highly efficiently sterilize a large amount of granules in a simple apparatus structure.This granule-sterilizing apparatus comprises a porous drum 1 having small holes 2 ...
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JP3887522B2 |
To provide a grain cold insulating device of a low cost and small space which can prevent the outdoor air of a high temperature and high humidity from stagnating for long time within a housing compartment and from being cooled and conden...
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JP2006296814A |
To provide a means for inactivating and removing mycotoxins without deteriorating the quality of a treatment object.A method for inactivating mycotoxins is provided in which atoms in a plasma state are applied to mycotoxins contained in ...
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JP3865618B2 |
To provide a method for fractionating lard at a low cost which can effectively fractionate OPO contained in lard into a crystalline portion and give a crystalline portion serviceable as solid fat such as margarine and the like though con...
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