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Patent Searching and Data


Matches 601 - 650 out of 1,081

Document Document Title
JP2001078665A
To improve flavor by reducing the smell of sterilization when sterilizing milk or the like. This method for sterilizing milk or the like by substituting dissolved oxygen with nitrogen gas comprises using means for directly mixing the nit...  
JP2001046035A
To inexpensively provide a transport equipment for heating and transporting fluid food, for example, soybean milk, cow milk or the like, and increase the efficiency of the transportation with this equipment. This liquid transporter is a ...  
JP3140169B2
PURPOSE: To obtain a food/beverage with good flavor generating no odor even if heated, not getting yellow or brown even after heat treatment, by adding both rutin and specific coloring matter(s) to a milk or dairy product-contg. food/bev...  
JP3138358B2
PURPOSE: To selectively produce a conjugated linoleic acid, and to produce a food excellent in oxidation resistance, etc. CONSTITUTION: Fats and oils are mixed and emulsified with a protein aqueous solution, and the emulsified compositio...  
JP2000333657A
To provide the subject new monitor for use in seizing the optimum washing time when a plate-type heat exchanger is to be washed by CIP operation such as in a sterilizer.This monitor is intended for use in seizing the optimum washing time...  
JP2000316544A
To provide a heating cylinder of an indirect heating apparatus, usable for heating a food having fluidity in the production field of the food or the like, capable of preventing the food from attachment such as scorching to the inner wall...  
JP2000287656A
To provide a method for estimating a preservation period at high temperature of a milk beverage contained in a container sufficiently clearly by a relatively simple procedure, commonly applied to various products, irrespective of types a...  
JP2000512848A
(57) Summary book invention relates to the method of manufacturing the sterile milk for consumers which has a certain fixed fat content by micro filtration. The continuation style of milk which has a certain fixed fat content is made to ...  
JP3091752B1
[Summary] Subject When milk etc. Sterilize, an object of this invention is to reduce generating of a sterilization smell and to improve flavor. Solution means In the method of replacing dissolved oxygen, such as milk, by nitrogen gas, an...  
JP3092935B2  
JP3091597B2  
JP2000253860A
To obtain an assembly by putting a beverage based on a kind of milk containing a specified amount of nitrous oxide or the like into a container having a specific volume of an upper space saturated with nitrogen so as to have a specific r...  
JP3083798B2  
JP3104886B2
PURPOSE: To obtain a heat exchanger capable of uniformly heating or cooling a fluid to be treated by extending in a virtually spiral way in a single flow channel a heating tube arranged inside each of heating medium jackets and by surrou...  
JP3081162B2  
JP3088932B2
PURPOSE: To provide a milk-pasteurizing device capable of equally thermally insulating and pasteurizing milk, reducing the number of valves and easily equally washing and pasteurizing the milk. CONSTITUTION: Milk is delivered into a bala...  
JP3044635B2  
JP2000102344A
To obtain a milk material having such a heat stability as to restrain the coagulation and browning of the protein involved due to heat and good in dispersibility when dissolved by setting each weight ratio of nonprotein nitrogen, lactose...  
JP3020215B2
PURPOSE: To sterilize a peroxidase while maintaining activity of peroxidase as a food additive by heating and disinfecting an aqueous solution of peroxidase dissolved in a specific solution. CONSTITUTION: A peroxidase extracted from hors...  
JPH11513900A
(57) Summary book invention relates to use of acid polyphosphoric acid sodium for sprout control of a filamentous bacterium and a yeast fungus, and according to the present invention, in this case polyphosphoric acid salt, It has 70*77% ...  
JP2984744B2  
JP2968621B2  
JP2965484B2  
JPH11511648A
(57) Summary book invention relates to new antibacteria medicine and the new bacteriocin which has the nisin Mr. Characteristic in details more. Molecular weight;lactococci of: abbreviation 2.8kDa which this bacteriocin is called ラク...  
JPH11221061A
To obtain a hot drink having improved foamability, having a taste, a texture and an appearance near to those of genuine Italian cappuccino, and especially having a foamed topping by adding a specific frozen concentrated milk. A frozen co...  
JPH11216173A
To provide a simple-structured device for continuously and safely sterilizing liquid such as water, which is continuously supplied, with a low voltage. A liquid which inflows from a joint 5a is discharged from 5d through a flexible tube ...  
JPH11151078A
To provide an apparatus for sterilizing foods enabling the effective sterilization of foods placed in a number of containers and the reduction of sterile space needed for the treatment after the sterilization to the close packaging of th...  
JPH11505121A
(57) It includes that the continuous production method of the milk for the consumers who can change summary fat content carries out detailed filtration of the flow of skim milk. The flow of a residue and the flow of penetration liquid ar...  
JPH1199568A
To shorten a working time and to enhance workability without relying on the skillfulness of a worker by providing a press means for pressing a folded- back mouth fold part to bond the same and bringing the press means to a synchronizing ...  
JP2879072B2  
JP2877549B2  
JPH11503327A
(57) by sterilization equipment and a method including a summary stage changes heat exchange bank (14), The temperature of the liquid food article which flowed in rises, and a liquid food article is introduced into a sterilization chambe...  
JP11046683A
To provide a method for preventing the heat degeneration of a milk and a milk product without affecting the palatability of them. This method for preventing the heat degeneration of a milk and a milk product is to add 0.1-10.0% sugar alc...  
JPH11502103A
(57) the intravenous drip machine assembly (10) which supplies a summary liquid composite (20) to a freezer compartment (12), the order of a tray (28) to a liquid composite (20) -- the right discharge is made and the tray (28) which has ...  
JP2850739B2  
JP2848591B1
[Summary] Subject The continuous sterilizer and method of the liquid which liquids, such as water supplied safely and continuously with a comparatively easy structure using the low voltage, sterilize continuously are offered. Solution me...  
JP2840247B2  
JPH10295341A
To obtain a milk beverage or juice beverage that has taste and flavor like those of raw beverage despite of being heat-treated, by lowering the oxygen dissolved in these liquids before heat treatment of milk or the like. Milk, heat-untre...  
JP2848591B2
To provide a simple-structured device for continuously and safely sterilizing liquid such as water, which is continuously supplied, with a low voltage. A liquid which inflows from a joint 5a is discharged from 5d through a flexible tube ...  
JP2813678B2  
JPH10509874A
(57) The pouring chamber (1) which summary 乳漿 protein concentrate, cheese milk, etc. Are the plants which process the food of heat sensitive fluid, and supplies steam and heat-treats fluid, It is a plant equipped with the vacuum cham...  
JPH10509041A
(57) It is the equipment which sterilizes fluid, such as summary milk and cream, continuously, and moisture was removed from the sterilization equipment (2) which sterilizes fluid while vapor is supplied, and fluid, and it has the vacuum...  
JP2781558B2  
JP2772905B2  
JPH10506793A
(57) The equipment which cools continuously the food heat-treated by high temperature heating within a summary heat treatment unit is connected between the suspension cell in one heat treatment unit, and the processing unit of another si...  
JPH10165151A
To prepare a beverage containing a milk component capable of suppressing the sporulation and proliferation of spores of a thermostable sporulating bacterium without causing physical and chemical changes in beverage contents for a long pe...  
JPH1084866A
To provide dairy products which are preservable over a long period of time by drastically lessening the formation of uncomfortable smell by photooxidation. The formation of the uncomfortable smell of the dairy products by the photooxidat...  
JPH1028524A
To completely sterilize heat resistant spore-forming thermophiles, inhibit browning during preservation and prevent quality deterioration by disinfecting a liquid dairy product at a superhigh temperature for a short time, filling and enc...  
JP2684633B2  
JP2667984B2  

Matches 601 - 650 out of 1,081