PRODUCTION OF PROCESSED EGG PRODUCT
PROBLEM TO BE SOLVED: To produce a processed egg product capable of eliminating sulfurization blackening and greening, having a bright color tone and retaining a soft texture and suitable as a raw material, etc. for egg salads by keeping a heat coagulated egg in an atmosphere enriched with oxygen. S...
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| creator | NOTOMI TATSUSHI |
| description | PROBLEM TO BE SOLVED: To produce a processed egg product capable of eliminating sulfurization blackening and greening, having a bright color tone and retaining a soft texture and suitable as a raw material, etc. for egg salads by keeping a heat coagulated egg in an atmosphere enriched with oxygen. SOLUTION: A heat coagulated egg is filled in an oxygen-permeable container and intactly kept in an atmosphere enriched with oxygen (in preferably >=30% oxygen concentration) to produce a processed egg product. Otherwise, the heat coagulated egg is preferably intactly filled in an oxygen-impermeable container or together with a solution filled therein and the interior of the container is then preferably replaced with an atmosphere enriched with the oxygen (at preferably >=15 mg/L dissolved oxygen concentration) and hermetically sealed to store the heat coagulated egg. The heat coagulated egg is preferably kept in an atmosphere of air under >=1.2 kg.f/cm pressure. |
| format | Patent |
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SOLUTION: A heat coagulated egg is filled in an oxygen-permeable container and intactly kept in an atmosphere enriched with oxygen (in preferably >=30% oxygen concentration) to produce a processed egg product. Otherwise, the heat coagulated egg is preferably intactly filled in an oxygen-impermeable container or together with a solution filled therein and the interior of the container is then preferably replaced with an atmosphere enriched with the oxygen (at preferably >=15 mg/L dissolved oxygen concentration) and hermetically sealed to store the heat coagulated egg. The heat coagulated egg is preferably kept in an atmosphere of air under >=1.2 kg.f/cm pressure.</description><edition>6</edition><language>eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1999</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19991102&DB=EPODOC&CC=JP&NR=H11299456A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76419</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19991102&DB=EPODOC&CC=JP&NR=H11299456A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>NOTOMI TATSUSHI</creatorcontrib><title>PRODUCTION OF PROCESSED EGG PRODUCT</title><description>PROBLEM TO BE SOLVED: To produce a processed egg product capable of eliminating sulfurization blackening and greening, having a bright color tone and retaining a soft texture and suitable as a raw material, etc. for egg salads by keeping a heat coagulated egg in an atmosphere enriched with oxygen. SOLUTION: A heat coagulated egg is filled in an oxygen-permeable container and intactly kept in an atmosphere enriched with oxygen (in preferably >=30% oxygen concentration) to produce a processed egg product. Otherwise, the heat coagulated egg is preferably intactly filled in an oxygen-impermeable container or together with a solution filled therein and the interior of the container is then preferably replaced with an atmosphere enriched with the oxygen (at preferably >=15 mg/L dissolved oxygen concentration) and hermetically sealed to store the heat coagulated egg. The heat coagulated egg is preferably kept in an atmosphere of air under >=1.2 kg.f/cm pressure.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1999</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFAOCPJ3CXUO8fT3U_B3UwDynF2Dg11dFFzd3RWgcjwMrGmJOcWpvFCam0HRzTXE2UM3tSA_PrW4IDE5NS-1JN4rwMPQ0MjS0sTUzNGYGDUAaW4jDg</recordid><startdate>19991102</startdate><enddate>19991102</enddate><creator>NOTOMI TATSUSHI</creator><scope>EVB</scope></search><sort><creationdate>19991102</creationdate><title>PRODUCTION OF PROCESSED EGG PRODUCT</title><author>NOTOMI TATSUSHI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPH11299456A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1999</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>NOTOMI TATSUSHI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>NOTOMI TATSUSHI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PRODUCTION OF PROCESSED EGG PRODUCT</title><date>1999-11-02</date><risdate>1999</risdate><abstract>PROBLEM TO BE SOLVED: To produce a processed egg product capable of eliminating sulfurization blackening and greening, having a bright color tone and retaining a soft texture and suitable as a raw material, etc. for egg salads by keeping a heat coagulated egg in an atmosphere enriched with oxygen. SOLUTION: A heat coagulated egg is filled in an oxygen-permeable container and intactly kept in an atmosphere enriched with oxygen (in preferably >=30% oxygen concentration) to produce a processed egg product. Otherwise, the heat coagulated egg is preferably intactly filled in an oxygen-impermeable container or together with a solution filled therein and the interior of the container is then preferably replaced with an atmosphere enriched with the oxygen (at preferably >=15 mg/L dissolved oxygen concentration) and hermetically sealed to store the heat coagulated egg. The heat coagulated egg is preferably kept in an atmosphere of air under >=1.2 kg.f/cm pressure.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | PRODUCTION OF PROCESSED EGG PRODUCT |
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