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JP3545126B2 |
To prepare a processed food having stable quality by using a polyglycerin fatty acid ester composed of a purified polyglycerin. This processed food is prepared by using a polyglycerin fatty acid ester containing ≥35% one kind of polygl...
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JP3529352B2 |
To eliminate a problem found in a prior art egg tray in which several egg trays are stacked up to cause their entire units to be inclined in a leftward direction or a rightward direction and some claws of an egg washing and selecting mac...
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JP3529734B2 |
To provide a highly safe method for retaining the freshness of eggs simple in operation and applicable to various storage temperature ranges. This method for retaining the freshness of eggs involves treating the eggs under heating and in...
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JP2004510704A |
Disclosed are methods for increasing production of food animals, treating or preventing of infection by a spore-forming bacterium in an animal, killing the vegetative cell of a spore-forming bacterium in an environment, treating a fungal...
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JP3508759B2 |
To obtain a processed food of frozen egg exhibiting a palatability comparable with that of chilled food after thawing even without using an additive such as a thickener, etc., and a starch in spite of containing a thermally coagulated wh...
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JP2004049437A |
To provide a continuous sterilization apparatus for liquid which continuously and efficiently sterilizes the liquid such as a liquid egg, milk, enables rapid heating and sterilization, can prevent the propagation of heat-resistant bacter...
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JP2004504050A |
An egg-based powder is made available as a gelling and emulsifying component in fermented foods of the drinks, dessert, fromage frais and set or creamy yogurt type and is remarkable in that the entire properties of the eggs are preserved...
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JP2004501659A |
The invention is relating to device for the controlled heating and cooling and conservation of eggs ( 18 ) that is provided with an oven space ( 13 ) with a carrier plate ( 7 ) with holders for the positioning of the eggs ( 18 ) substant...
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JP3486216B2 |
PURPOSE: To make a freshness-keeping solution uniformly adhere to the whole egg surface. CONSTITUTION: This apparatus is equipped with a spray nozzle 3 for spraying a freshness-keeping solution 2 such as a vegetable oil from the above of...
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JP2003334033A |
To provide an egg white for dessert, industrially mass-produced and imparting a high foaming property.The egg white for dessert is obtained by being added with a lemon juice, adjusted its pH at 6.5-7.5, sterilized by heating and frozen.
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JP2003265145A |
To solve a problem that damages due to adhesion of tar caused by smoking treatment for a long time in a method for producing smoked salted unshelled eggs and a safety hazard in operating a device by high voltage treatment and enhance qua...
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JP2003250437A |
To provide dried egg for noodles facilitating disaggregation of the noodles when added thereto and making the surface of the noodles smooth, and to provide noodles using the dried egg.The dried egg for noodles is obtained by enzyme treat...
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JP2003250379A |
To clean and sterilize the surface of an egg shell in an extremely hygienic state for capable of preparing a tasty egg dish from a liquid egg obtained by breaking the egg by an automatic egg breaker and in order to produce the liquid egg...
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JP3444358B2 |
To provide a method for producing boiled eggs without considering timing of heat treatment through arranging pH value of the albumen each of whole stored shell eggs in a suitable range for producing boiled eggs and also keeping the value...
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JP3443384B2 |
To provide fried eggs keeping flavor and a food feeling of just-cooked fried eggs and excellent in preservability. The fried eggs feature being packed into a container in a soaked condition in soup.
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JP3381154B2 |
When boiled eggs are made in the home, in general, raw eggs are placed in a pot or the like and heated by boiling water. However, the boiled eggs thus cooked have problems such that the boiled eggs are hardly stored for a long time under...
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JP2003023907A |
To prevent expansion of contamination to the whole apparatus caused by contamination of an egg inlet part by cleaning the egg inlet part which is most exceedingly contaminated in an egg cleaning apparatus.This egg cleaning apparatus 10 i...
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JP3362242B2 |
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JP2002354981A |
To develop a method for packaging by which raw quail eggs regarded as good for health are fed to various scenes of dietary life and breaking is prevented for sanitary supply in order to enhance the safety of markets. The quail eggs are i...
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JP2002530123A |
(57) [Summary] In a method of heat-treating a liquid for a short time by mixing water vapor in the liquid and then flash cooling with reduced pressure, the amount of water vapor injected into the liquid is adjusted with respect to the am...
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JP3325777B2 |
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JP3317757B2 |
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JP2002220110A |
To improve a configuration of an egg conveyor for further efficiently performing drying treatment of eggs.This egg conveyor constituted such that many egg conveyance rollers 33 are rotatably supported between a pair of endless chains 30 ...
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JP2002211508A |
To provide an egg packaging device suitable for providing predetermined information in packaging eggs in a packaging container, and an automatic egg sorting system having this egg packaging device.In the egg packaging device 16 for packa...
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JP2002522035A |
Shell eggs are treated using cryogenic carbon dioxide gas to improve egg quality, extend shelf life, and/or reduce microbial numbers in the egg contents. The methods are suitable for use with checked eggs and with eggs obtained from hens...
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JP2002204651A |
To provide an egg-processed product having palate feeling boundlessly close to that before frozen through preventing palate feeling from becoming spongy and syneresis each caused when subjecting the cooked frozen egg processed product to...
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JP3297400B2 |
To sterilize ball-shape foods, for example, eggs already sterilized by washing immediately before cooking with a simple apparatus. A group of shafts 5 of a small diameter are arranged to a drawer 2 attached to an outer shell 1 so that th...
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JP2002160784A |
To achieve sanitary packaging for keeping a hen's egg fresh owing to sterilization by irradiation of the hen's egg in a container with an ultraviolet-ray from outside of the container after the hen's egg is sealed into the package contai...
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JP2002516066A |
An apparatus, a method and a flat for pasteurizing a plurality of layers of in-shell eggs without substantially impairing the functionality of the in-shell eggs. The apparatus includes a fluid bath, heat exchangers, a means for verticall...
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JP2002112697A |
To obtain a composite material having freshness retaining functions capable of suppressing a dripping phenomenon or a putrefying phenomenon of animal perishables, having higher antimicrobial, antifungal and deodorizing properties and kee...
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JP2002510473A |
A method for producing feed for forming into pellets, the pellets produced by the method to be used to feed carnivorous animals. The addition of the enzyme transglutaminase to a feed mass specifically intended for carnivorous fish will c...
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JP2002053217A |
To provide an egg handling device making a flat surface space occupied by an egg-washing part and a direction aligning part smaller.The egg handling device is provided with a direction aligning part 23 for aligning a direction at a sharp...
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JP2002504851A |
(57) [Summary] Under continuous dynamic water flow, a method and apparatus for producing drinking water containing bacterial-free iodine species for domestic animals dissolves solid iodine in the first water stream and saturates iodine s...
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JP3252126B2 |
To offer hot-air dried scrambled egg which is reconstituted with hot water instantly and homogeneously to give a good appearance, taste and texture at a low price. This method for producing a hot air-dried scrambled egg contains processe...
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JP2002019866A |
To provide an egg package container which facilitates sealing and unsealing of a container main body housing eggs and are efficiently produced in a production process, and eggs housed in the package container.A lid portion 3 of a three-d...
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JP2002012280A |
To provide a packaging container for eggs which is suitable for housing and storing eggs, and eggs.A lid section 2 and a housing section 3 are integrally connected by a flat plate-shape connecting section 4. In this case, the lid section...
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JP2002002652A |
To provide a sealing/packaging container by which the freshness of an egg right after it is laid is kept for a long time, and an egg whose fresh ness is maintained.In producing this sealing/packaging container 1, a cover part 3 and a con...
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JP2001346509A |
To provide a method for completely removing and sterilizing various kinds of bacteria attached to or included in the surface of egg shell, in consideration of the presence of the surface cuticle layer of the shell composed of 7-8 protein...
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JP3235981B2 |
To obtain an ink-jet recording ink enabling continuous printing over a long period without causing the clogging of the printer nozzle and giving little dissolution of coloring material in the case of marking on an egg shell. This ink con...
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JP2001299286A |
To produce a well firmed roe with slightly salted and hardly causing drip and to produce in good yield. This roe product is characterized in that the roe is treated with an aqueous solution of a common salt containing a prescribed amount...
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JP2001292735A |
To provide eggs having solved such a problem that conventional methods for detecting salmonella have required much time for judging whether an egg is contaminated with salmonella, therefore lack practicality. This egg is such as to be pr...
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JP2001515341A |
The invention provides an egg product having a reduced amount of free water comprising at least 30 wt-% whole egg; glycerol; maltodextrin; egg white powder; powdered shortening; liquid egg yolk, and salt. This egg product has a Aw of abo...
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JP2001252050A |
To obtain a whole egg composition causing no syneresis even when heat-coagulated and frozen and capable of producing a processed egg food having similar palate feeling to that before freezing, and to obtain a processed food having such f...
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JP2001245635A |
To provide a method for readily producing a seasoned boiled egg excellent in quality in a short time.This method for producing the seasoned boiled egg comprises a step for obtaining the boiled egg by heating the egg of a raw material in ...
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JP3205323B2 |
To provide a method for producing a food using a sperm egg (live) as a material, and further to provide the food by using an egg of silky fowl. The eggs of the silky fowl inserted into an incubator is detected, and unfertilized eggs and ...
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JP2001231525A |
To provide a food sterilization technique free from the deterioration of the quality such as degradation or denaturation in the sterilization of a food.A food such as hen's egg is brought into contact with an aqueous solution containing ...
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JP2001231462A |
To increase the yield of egg production by poultry and strengthen egg shells according to a method capable of avoiding ill effect associated with bisphosphonic acid administration.Bisphosphonic acid, its pharmaceutically permissible salt...
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JP3195631B2 |
PURPOSE: To obtain the subject antibody, having the antibody activity against a specific antigen, excellent in preservation stability and fluidity and readily producible at a low cost by removing an impurity such as a lipid from an egg y...
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JP2001178417A |
To provide an egg yolk composition maintaining the raw flavor of yolk and allowing long-term preservation at normal temperatures. This egg yolk composition is such as to be excellent in preservability, and to be characteristic in being f...
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JP2001120168A |
To provide a coating agent which is used for eggs and has excellent characteristics comprising retaining the freshness of the eggs and preventing the denaturation of the albumen of the eggs. This coating agent for eggs contains a fatty a...
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