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JPS6336724B2 |
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JPS63137641A |
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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JPS6398348A |
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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JPS6398370A |
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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JPS6387940A |
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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JPS6312245A |
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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JPS631840Y2 |
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JPS62282540A |
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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JPS6246147B2 |
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JPS62179336A |
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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JPS6233847B2 |
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JPS6232899B2 |
57 A process for sterilising egg yolk characterised in that an aqueous slurry of egg yolk is acidified to a pH of less than 6.0 and then sterilised under ultra high temperature processing conditions as well as a process for preparing ste...
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JPS6227837Y2 |
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JPS6225669Y2 |
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JPS62122551A |
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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JPS62100242A |
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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JPS6251946A |
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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JPS6236140A |
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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JPS625572B2 |
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JPS6159696B2 |
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JPS6159697B2 |
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JPS6158136B2 |
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JPS61268140A |
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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JPS61242539A |
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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JPS6148895B2 |
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JPS6135035Y2 |
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JPS6144460B2 |
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JPS6140373B2 |
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JPS6135826B2 |
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JPS6135812B2 |
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JPS6135814B2 |
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JPS6135813B2 |
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JPS6125579Y2 |
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JPS61139335A |
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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JPS61139336A |
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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JPS6126330B2 |
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JPS61128836A |
PURPOSE: To improve the preservability of a chicken's egg remarkably, without necessitating complicate process, by dipping a chicken's egg in an aqueous solution containing specific amounts of sodium acetate and PVA, and drying the egg. ...
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JPS61115441A |
PURPOSE: To obtain liquid egg for freezing, free from freeze-denaturation, and cookable easily to an egg food such as CHAWAN-MUSHI (a pot-steamed hotchpotch), etc., only by thawing and heating at need, by mixing whole egg with albumen at...
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JPS6115503Y2 |
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JPS6128341A |
PURPOSE: To obtain whole egg powder having excellent taste and flavor comparable to liquid whole egg and higher frothability, solubility and thermal coagulation property than those of commercially available whole egg powder, by adding a ...
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JPS613457B2 |
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JPS61797Y2 |
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JPS6057816B2 |
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JPS6054322B2 |
Products such as film, sheet, paper, fiber, coating material, binder, and molded materials e.g. capsules, cups et al are disclosed. The products are prepared by use of an alpha-glucan comprising repeating units of [3)-Glc-(1->4)-Glc-(1->...
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JPS60224479A |
PURPOSE: A food product that contains organogermanium compound, thus being good in storability, lowering the effect of additives and agricultural chemicals included in ood, when the product is ingested and enabling long-term use of organ...
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JPS6048136B2 |
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JPS60133387U |
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JPS60164430A |
PURPOSE: The titled product seasoned uniformly in the whole glair, having soft glair and strong thin coat, preservable for a long period, having good taste, obtained by immersing a fresh egg in a sterilized seasoning solution, so that th...
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JPS6036747B2 |
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JPS60141230A |
PURPOSE: To obtain a flaky dried egg having a strength sufficient for ingredients of an instant food, capable of being easily reconstituted with hot water, and having improved sense of eating and flavor of a reconstituted material, by ro...
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