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JP5118717B2 |
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JP2012224650A |
To provide a process for subjecting high-concentration galactomannan, which is hardly decomposed, to an operation process including no bioprocess for efficiently producing a galactomannan partial hydrolyzate having a freezing-denaturatio...
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JP4988470B2 |
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JP4990107B2 |
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JP4991003B2 |
To provide a smoking material for foods, which responds to various needs widely.The smoking material for foods is produced by a first process (STEP11) for mixing peat with a powdered piece of wood to give a mixture, a second process (STE...
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JP4977812B2 |
A device for pasteurizing a mass of foodstuff comprises: a feed; at least one first tube, connecting to the feed, of an electrically and magnetically inert material suitable for contact with food; two plate-like electrodes which are situ...
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JP4926707B2 |
The present invention provides a composition comprising (a) an antimicrobial material; and (b) an extract obtained from or obtainable from a plant of the Labiatae family, wherein (a) and (b) are different; wherein the composition contain...
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JP4929118B2 |
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JP4872048B2 |
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JP3172818U |
To provide an egg warm air heating device for maintaining freshness for a long time and improving taste. A hot air generating means including a hot air generating means and a hot air heating chamber is provided with a blower blower or an...
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JP2011252028A |
To alleviate the problems of protection of antimicrobial materials such as nisin from environments, such as those in meat products which are not favorable to the stability or activity of the antimicrobial material.The antimicrobial mater...
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JP4806655B2 |
An improved dried egg white has a pH of 9.5 or more and a carbon dioxide concentration is 1 % or less in a sealed 250 ml vial, when 25 g of the product is stored in the vial at 75°C for 24 hours.
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JP4791359B2 |
The present invention relates to microcapsules, and more particularly to microcapsules where an aqueous bead or beads comprising the active ingredient is encapsulated in or by a hydrophobic shell matrix. The present invention relates als...
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JP4780336B2 |
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JP4772761B2 |
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JP2011524341A |
Antimicrobial compositions are provided comprising a pharmaceutically acceptable organic acid and a pharmaceutically acceptable surfactant. This synergistic combination allows compositions to be formulated at low concentrations that have...
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JP2011155897A |
To provide an apparatus for producing pasteurized liquid whole egg enabling reliable and efficient production of long-life pasteurized liquid whole egg holding physical property extremely similar to that of raw egg.The apparatus for prod...
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JP4739224B2 |
Method for thawing frozen water-containing products by heating and stirring in a horizontal mixer.
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JP4714879B2 |
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JP4709410B2 |
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JP4704424B2 |
An in-shell egg pasteurization installation includes a temperature raising stage having a microwave cavity or microwave cavity portion into which microwaves can be radiated and a pasteurization stage having a microwave cavity or microwav...
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JP4679023B2 |
The present invention provides a food preservative which contains an antibacterial substance having a high safety and which enhances the preservability of a food without exerting an adverse influence to the taste and flavor of the food; ...
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JP4671621B2 |
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JP2011072215A |
To provide a means for improving freezing resistance without spoiling flavor and palate feeling, even if freezing an egg processed food obtained by coagulating liquid egg or emulsifying egg, oil and vinegar in an oil-in-water type.The eg...
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JP4664241B2 |
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JP4664244B2 |
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JP4630834B2 |
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JP4621059B2 |
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JP3165387U |
To provide an egg pack-encapsulated sheet in which the fair mark of an egg displayed on the pack sheet can be clearly seen even if the pack sheet is large and cancerous. The egg carton is provided with a transparent egg carton, an egg en...
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JP2010168086A |
To provide a method to carry out preservation or transportation of raw eggs efficiently without using complex operation or a special material and also without decreasing freshness and as the result, to provide a method to decrease preser...
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JP2010148380A |
To provide an egg increased in a content of reduced coenzyme Q10and its percentage, to provide a method for producing the egg, and to provide a method for preserving the egg. This egg is obtained by hermetically sealing and preserving an...
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JP4479080B2 |
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...
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JP2010099020A |
To provide cooked and processed eggs which are preservable for many hours and have improved taste by heat treatment with warm air by heated compressed air generating a terahertz wave-like resonant electromagnetic wave and a method for pr...
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JP3158539U |
To provide a liquid egg filling container which can easily handle and manage liquid eggs and can use a desired amount of liquid eggs for various purposes or purposes. A liquid egg composed of egg white and egg yolk is filled inside a con...
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JP4441604B2 |
To provide a method for making pickles by which pickles made without using salt, not losing nutrients, hard to cause mold or corruption, having refreshing sour taste while having moderate hardness, and also having high quality of palate ...
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JP2010063398A |
To provide a packaged frozen processed egg with which an egg processed product having an appearance specific to hand-made one is easily produced, and to provide a method for producing the packaged frozen processed egg.The packaged frozen...
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JP2010035520A |
To provide liquid egg for cold storage distribution which is drastically improved in shelf life compared to that of conventional one, extremely reduced in the waste rate to secure stable supply, and needs less costs in distribution from ...
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JP2010022363A |
To provide an egg-processed retort food reduced in taste escape and retort odor without getting hard and rough/dry even if undergoing retort sterilization, through solving such problems that, while in view of the fact that both convenien...
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JP4407788B2 |
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JP4384672B2 |
A method of manufacturing a processed raw egg having an edible composition agitated therewith comprises cleaning and sterilizing a raw egg, forming a solidified albumin skin layer, forming an injection hole in the upper portion of the eg...
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JP4380881B2 |
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JP4371806B2 |
The invention relates to a composition for coating fruits, vegetables, fowl eggs, and especially for organically-grown produce for protection and extension of the shelf life of said fruits, vegetables and fowl eggs, wherein said composit...
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JP4365797B2 |
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JP4353797B2 |
There is provided a process for pasteurizing in shell chicken eggs carried in stacks by placing the eggs in a heated fluid bath having a temperature of between about 128 to 145 degrees F., allowing the eggs to dwell in the heated fluid b...
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JP4335838B2 |
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JP4308264B2 |
A process for the surface treatment of foods by applying a polymer film, in which, as film-forming polymer, a polyvinyl alcohol-polyether graft copolymer is applied in the form of an aqueous dispersion to the food.
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JPWO2007105731A1 |
The protein derived from shellfish has a molecular weight of about 200,000 under non-reduction and shows about 86,000 bands and about 90,000 bands when reduced by molecular weight measurement by sodium dodecyl sulfate (SDS) -polyacrylami...
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JP4278043B2 |
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JP4258053B2 |
To obtain the subject agent highly safe, having sterilizing abilities against various pathogenic bacteria such as methicillin resistant Staphylococcus aureus or the like at a low concentration and persistence in sterilizing abilities and...
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JP2009089635A |
To provide a boiled egg in a hermetically-sealed container, the coagulated albumen part of which has soft texture, and which has a satisfactory sensation of the flavor of boiled egg, even after being stored in the hermetically-sealed con...
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