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Matches 651 - 700 out of 1,102

Document Document Title
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  
JP2637784B2  
JP2620443B2  
JP2605077B2  
JPH09501320A
(57) -- the storage containing the cream cheese filling thing which can be manufactured by blending summary cream cheese and the freezing point depressant for reducing A to less than about 0.91 -- stable dairy products are indicated. The...  
JPH099862A
PURPOSE: To hardly affect the nutritive value, flavor, etc., of a protein and safely suppress the Maillard reaction in preservation of proteins and thermal sterilization thereof. CONSTITUTION: A transglutaminase in an amount of 0.1-200 u...  
JPH08322463A
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...  
JPH08308491A
PURPOSE: To suppress the browning due to heating and the development of a strange taste and malodor of a product by adding a sulfite and/or sulfur dioxide to a milk raw material such as a canned milk beverage. CONSTITUTION: A sulfite or ...  
JPH08510721A
Methods of isolating components of interest from a milk sample are described. The methods include a step wherein the solubility of at least a portion of the total milk protein is stabilized in such a manner as to allow isolation of the c...  
JPH08228676A
PURPOSE: To obtain a milk component-containing drink capable of suppressing the spore germination and the growth of a heat-resistant spore-bearing bacterium and preventing the deterioration by flat sour, and having excellent taste by add...  
JP2529700B2  
JP2523287B2  
JPH0866153A
PURPOSE: To provide a method for producing a low acid beverage containing milk in a hermetically closed container reduced in an amount of a sucrose fatty acid ester added for suppressing the germination and proliferation of a thermostabl...  
JPH0856629A
PURPOSE: To provide a sterilizer and production unit designed to enable a liquid food to be passed through at high temperatures in a short time by making the heat transfer efficiency high to effect higher sterilization effect and to prev...  
JPH0842982A
PURPOSE: To shorten disinfecting time by linking a group of tubes to a central pipe through a distribution path the same in length and the transverse section arranged in a range of an inlet and outlet flanges in a heat exchanger which ha...  
JPH08500968A
(-- 57) summary -- this invention being turned to the method and equipment for saving fluid food, and more particularly, It is turned to such a method and equipment for prolonging the storage life of dairy products, fruit juice, and flui...  
JPH089525B2  
JPH0793181B2  
JPH0739434Y2  
JPH07231750A
PURPOSE: To simultaneously or separately reduce fermented milk or fruit material contents by adding a specified acidic starchy fermented composition based on various kinds of cereal powder and other starch materials to fermented milk and...  
JPH0729838Y2  
JPH07170908A
PURPOSE: To obtain milk drink housed in hermetically sealed container, free from germination and proliferation of heat-resistant bacteria even when milk drink having ≥8wt.% fat-free solid content is heated and sold by automatic vending...  
JPH07132056A
PURPOSE: To obtain a lactide composition having decreased moisture-absorptivity and improved handleability and useful as an additive for improving the preservability of various foods such as cattle meat product, dough, jelly product, etc...  
JPH0718301Y2  
JPH0713717Y2  
JPH07502170A  
JPH0714334B2  
JPH0739354A
PURPOSE: To prevent decomposition of flat sour caused by a thermostable sporular microorganism, containing a diglycerol fatty acid ester. CONSTITUTION: This milk component-containing drink is obtained by adding 0.001-1.0wt.%, preferably ...  
JPH078221B2  
JPH074332B2  

Matches 651 - 700 out of 1,102