Nippon Suisan Kaisha, Ltd.

Tsuyoshi Koriyama

Satoshi Nakamura

Nobushige Doisaki

Kazuhiko Hata

Shuji Jinno

Seiichi Tokura

Yoshiyuki Chiba

Mikio Satake

Jun Okano

Akito Yamabe

Masahito Kosaka

Kouji Takami

To an organic substance having a double bond such as a polyunsaturated fatty acid was added an antioxidative component containing an antioxidative sesame component and ascorbic acid or an ascorbyl fatty acid ester. The above method provides a composition containing an organic substance having a double bond exhibiting enhanced oxidative stability. Particularly, it extremely improves oxidative stability of fat and oil which contains polyunsaturated fatty acid. General-purpose refined fish oil which is easy to handle can be provided for food, medicine or feed uses.

Composition containing organic substance having double bond with improved oxidative stability

An object of the present invention is to provide a more simplified and more efficient process for producing a highly purified orange roughy oil having high storage stability. The present invention provides a process for producing a highly purified orange roughy oil substantially free of a polyunsaturated fatty acid ester having 4 to 6 double bonds, and having a saponification value of 98 to 113 and an iodine value of 73 to 89, comprising washing with an alkaline aqueous solution to remove a free fatty acid; hydrogenating with a catalyst to reduce a polyunsaturated fatty acid ester; and purifying by treatment with an adsorbent.

Process for producing highly purified orange roughy oil

A green soybean having a deep green color, prevented from discoloring, and being adaptable for chilled distribution is provided as a cooked and frozen product. The green soybean is hard to discolor and is frozen after cooking. The green color is retained even in a condition exposed to illumination of light. The green soybean contains chlorophyll a of not less than 3.8 g/100 g wet weight. A material for suppressing decomposition of chlorophyll, preferably an anti-oxidation material, e.g., &#x3b2;-carotene, is accumulated in tissues of the green soybean. Preferably, &#x3b2;-carotene of not less than 750 &#x3bc;g/100 g wet weight is accumulated in the green soybean. The invention also provides a green soybean thawed from the frozen green soybean. The thawed green soybean is adaptable for chilled distribution.

Green soybeans whose color is prevented from discoloring

Coating agent for cooking range heated frozen food comprising core food and layer of coating, and food using the same

Boiled rice food capable of being distributed and sold at low temperature

A novel squid chitin formed material is disclosed. Squid chitin is prepared by pulverizing squid crust and treating the pulverized chitin with caustic soda and then with hydrochloric acid to remove proteins and ashes. Squid chitin formed material such as sheet or fiber is then prepared by a freeze-defrost treatment. The squid chitin sheet and fiber have better physical properties than conventional crab chitin formed materials in terms of strength and folding endurance.

Squid chitin formed material

Growing community of inventors

Hachioji, Japan

Tsuyoshi Koriyama