| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 121 | Antioxidant food preparation equipment | JP2011535717 | 2009-11-09 | JP5542834B2 | 2014-07-09 | ジョンソン ランス; マウピン スティーブン |
| 122 | Method for forming functional space, and method for manufacturing or processing food product or food material using the same | JP2012166969 | 2012-07-27 | JP2014023483A | 2014-02-06 | TAKASHIMA NORIYOSHI |
| PROBLEM TO BE SOLVED: To provide a surface electrode and a negative charge dominant space by positively using the functions of wood charcoal or bamboo charcoal, without depending on the material constituting the facilities or devices in the manufacturing or processing step of a food product or food material.SOLUTION: A coating material 2a having graphitized wood charcoal or bamboo charcoal as a main component is applied to a ceramic sheet 21 in an amount of application to have an ohmic value of 3±1 kilo-ohm(KΩ) so as to form a surface electrode 2. The side not having the coating material 2a of the surface electrode 2 is attached in contact with a wall part 11 and a ceiling part 12 of housing cabinets 1a and 1b and chamber 12a. A direct current negative voltage of -70 to -100 V is applied to the surface electrode 2 (coating material 2a) from an energization member 3 through a cable, so that carbon in the attached surface electrode 2 is excited. Consequently, the electrons (e) in the surface electrode 2 or emitted electrons (e) create a negative charge dominant space in the housing cabinets 1a and 1b. A desired food product or food material is housed in the space so as to be manufactured or processed. | ||||||
| 123 | 保存装置、保存方法 | JP2011521820 | 2010-07-07 | JPWO2011004597A1 | 2012-12-20 | 藤井 優子; 優子 藤井; 金澤 成寿; 成寿 金澤; 信江 等隆; 等隆 信江 |
| 対象物(11)を冷却する冷却手段(12)と、前記対象物(11)を収納する保冷室(13)と、マイクロ波を発生させて対象物(11)にマイクロ波を印加するマイクロ波発生手段(14)とを備え、対象物(11)にマイクロ波を印加することで対象物(11)を過冷却状態とする。 | ||||||
| 124 | Antioxidant food preparation equipment | JP2011535717 | 2009-11-09 | JP2012508072A | 2012-04-05 | マウピン スティーブン; ジョンソン ランス |
| 抗酸化食品調製装置は、導電体と、該導電体とは別個の電力供給ベースとを有する食品調製容器を含む。 ベースは、高周波AC電力を生成し、該高周波AC電力は1次コイルにより、上記器により保持される2次コイルに伝送される。 整流回路は、高周波AC電力をリプルを含む整流AC電流へと変換する。 該リプルを含む整流AC電流は、器の導電体に供給され、食品が調製されるときにおける食品による吸収のために利用可能な電子の還元環境を形成する。 | ||||||
| 125 | Storage and refrigerator using the same | JP2009229453 | 2009-10-01 | JP4905528B2 | 2012-03-28 | 啓裕 上田; 豊志 上迫; 美桃子 井下; 賢一 森下; 和幸 濱田; 治之 石王; 正 足立; かほる 辻本; 俊典 野田 |
| 126 | Reduced-pressure drying method and apparatus using the microwave | JP2006512332 | 2005-04-11 | JP4474506B2 | 2010-06-09 | 伊久 林; 隆治 鶴田 |
| 127 | Storage compartment and refrigerator using the same | JP2009229453 | 2009-10-01 | JP2010060276A | 2010-03-18 | ISHITA MITOKO; TSUJIMOTO KAHORU; KAMISAKO TOYOSHI; MORISHITA KENICHI; UEDA YOSHIHIRO; NODA TOSHINORI; ISHIO HARUYUKI; HAMADA KAZUYUKI; ADACHI TADASHI |
| <P>PROBLEM TO BE SOLVED: To provide a storage compartment, easily removing harmful substances with mist of a small quantity of water in a vegetable storing room without a dedicated washing device. <P>SOLUTION: In this storage compartment 90, a box 63 is provided with a mist spray device 61, which generates mist by spraying a liquid into the storing room 71. The mist spray 61 raises harmful substances adhering to the surfaces of the field crops stored in the storing room 71 using mist, or the mist is made to adhere to the surfaces of the field crops stored in the storing room 71, thereby facilitating removal of the harmful substances. Thus, the harmful substances can be easily removed with mist of a small quantity of water in the storing room for the field crops without a dedicated washing device. <P>COPYRIGHT: (C)2010,JPO&INPIT | ||||||
| 128 | Methods and compositions for cleaning in the processing of poultry | JP2002555617 | 2001-10-29 | JP4405727B2 | 2010-01-27 | エー． ガッツマン，ティモシー; ディー． ヒルグレン，ジョン |
| The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of applying a mixed peroxycarboxylic acid composition to poultry. | ||||||
| 129 | Methods and compositions for cleaning in the processing of poultry | JP2002555617 | 2001-10-29 | JP2004517126A | 2004-06-10 | エー． ガッツマン，ティモシー; ディー． ヒルグレン，ジョン |
| 本発明は過酢酸と過オクタン酸を含む組成物及び家禽上の微生物汚染を減らす方法に関する。 この方法は家禽に対して混合過カルボン酸組成物を使用するステップを含む。 | ||||||
| 130 | Will be used for food, for example, a method for disinfection and / or sterilization of the meat or vegetable products, feed for food and animals, and machinery and equipment for food production or other food processing techniques, and a method thereof process plant | JP51714696 | 1995-11-28 | JP3165157B2 | 2001-05-14 | バルセー カーンフェルト，チュレ; ルボウ，ウルリク |
| 131 | Ultra-high-temperature processing of low-fat formation meat products | JP52352796 | 1995-12-18 | JPH10513056A | 1998-12-15 | メンデンハル，フォン・ティー |
| (57)【要約】 表面殺菌した低脂肪成形ミート製品の製造方法を開示する。 この方法は表面脂肪、骨及び軟骨を除去し、ミートを小片にカットすることを含む。 これらの小片を機械的に柔らかくして、水、塩及びリン酸塩を混合する。 この混合物を０℃〜１５℃においてマッサージして、脂肪がミートから出て、装置の器壁に付着し、タンパク質が浸出して、ミート小片上に粘着性表面を形成するようにする。 次に、マッサージ済みミートを特定の形状に成形して、凍結させる。 成形ミートに、凍結の前又は後に、ポーションコントロールを受けさせる。 次に、これらのポーションを部分的に解凍して、部分的解凍済みポーションを超高温（ＵＨＴ）（例えば、９００〜１２００℃）においてタンパク質を約２ｍｍまでの深さまで、燃焼させずに、変性させるために充分な時間表面殺菌する。 次に、ミートにグリルマーキングを施す。 ＵＨＴ処理後に、ミートを再凍結し、二酸化炭素と窒素ガスとを含有する調節雰囲気中でパッケージングして、凍結した状態で貯蔵する。 | ||||||
| 132 | Method of sterilization vacuum packaging raw meat | JP21253088 | 1988-08-29 | JPH0797957B2 | 1995-10-25 | 克己 河口; 好雄 田中 |
| 133 | JPH05503416A - | JP51054490 | 1990-07-17 | JPH05503416A | 1993-06-10 | |
| 134 | Method for cooling and sterilizing slaughtered animal in ozonized water and device therefor | JP2854289 | 1989-02-07 | JPH01309636A | 1989-12-14 | RUISU DEII KARASHIORO |
| PURPOSE: To provide a device capable of washing, sterilizing and cooling slaughtered animals without the need for adding water by providing a pipeline for connecting the outlet and inlet of a tank with a filter, a cooler, a device for ozonizing water and a circulating means for the water. CONSTITUTION: The pipeline 10 for connecting the outlet and inlet of the tank 6 capable of housing the slaughtered animals is provided with screens 12, 13, 14, 15, the pump 11, the heat exchanger (cooler) 16 and a UV tube 17 and the bypass thereof is provided with an ozone generator 3 and an ozone ejector 4. COPYRIGHT: (C)1989,JPO | ||||||
| 135 | JPS58502183A - | JP50071382 | 1981-12-30 | JPS58502183A | 1983-12-22 | |
| 136 | JPS5636904B2 - | JP5946179 | 1979-05-11 | JPS5636904B2 | 1981-08-27 | |
| A method of removing offensive odor from the meat of sharks, including the steps of immersing slices of the shark meat in a saline solution and allowing the immersed slices to stand for hours under exposure to scattered light. After discarding the saline solution, the slices of meat are further allowed to stand for hours under exposure to scattered light. | ||||||
| 137 | DRY AGING PORTABLE DEVICE | US15283301 | 2016-10-01 | US20170094983A1 | 2017-04-06 | Frank Davidson Rizzo; Scott Kobryn |
| A method and system for dry aging the meat product uses a 12 volt DC powered portable unit comprising a plastic box configured for housing the primal cut of meat and placed inside a refrigeration system. The box is further equipped with an internal and external blower to control the air circulation and humidity respectively inside the box. A germicidal UV light disposed within the plenum in front of the internal blower to provide germicidal action on the dry aging meat product. A PCB controller placed on top of the box embedded with software and a humidistat to control the humidity inside the box and maintaining a closed micro environment to dry age the meat product with desired texture, flavor and tenderness. | ||||||
| 138 | Refrigerator and container for cold storage | US13040643 | 2011-03-04 | US09609889B2 | 2017-04-04 | Masakazu Miyashita; Mitsuhiko Sunadomari |
| An item to be preserved is chilled or frozen without causing discoloration or an offensive odor on the item. A refrigeration chamber includes: a refrigeration compartment set at a chilling temperature or a freezing temperature; a catalyst-layer forming plate provided along the wall surface of the refrigeration compartment; a catalyst layer containing a catalyst prepared by blending photocatalyst particles and metal catalyst particles with a solution of a binder and a binder adjuvant; a light source opposed to the refrigeration compartment, the light source irradiating the catalyst layer with light, and item trays disposed in the refrigeration compartment, the item trays acting as plasma plates or having plasma plates thereon, wherein the refrigeration compartment contains a counter electrode plate for the plasma plate. | ||||||
| 139 | Refrigerator comprising a vacuum compartment | US14782595 | 2014-03-28 | US09596873B2 | 2017-03-21 | Aylin Met; Feyzi Alper Soysal; Aydin Celik |
| A refrigerator is described (1) having at least one fresh food compartment (2) wherein foodstuffs to be cooled are placed, a vacuum compartment (3) situated in the fresh food compartment (2), wherein foodstuffs are placed for being stored without being deteriorated, a pump (4) that enables the air inside the vacuum compartment (3) to be evacuated, and at least one ultraviolet lamp (5) that is situated on the vacuum compartment (3) and that provides sterilization. | ||||||
| 140 | SYNERGISTIC STERILIZING AND PRESERVING METHOD FOR FRESH MEAT WITH HIGH VOLTAGE ELECTRIC FIELD PLASMA AND NANO PHOTOCATALYSIS | US15305727 | 2014-10-21 | US20170043895A1 | 2017-02-16 | Jianhao ZHANG; Jiamei WANG; Hong ZHUANG |
| Disclosed is a synergistic sterilizing and preserving method for fresh meat with high voltage electric field plasma and nano photocatalysis, which belongs to the technical field of cold sterilization of food package. The method comprises the steps: uniformly mixing a photocatalyst, a coupling agent and coating liquid at a high speed, performing the coupling to obtain modified coating liquid, smearing the coating liquid onto fee surface of a plastic packaging film to obtain a packaging material with a photocatalytic bacteriostatic function, packaging fresh meat in an MAP (modified atmosphere packing) manner by adopting the bacteriostatic packaging material, wherein a coating containing fee photocatalytic material is disposed at the inner side of a package, placing the packed fresh meat between two electrodes of a plasma generating device, and performing the plasma sterilization under the condition of a high voltage electric field. | ||||||
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