Asahi Denka Kogyo Kabushiki Kaisha

Other

Mitsubishi Materials Corporation

Takasago International Corporation

Showa Denko Kabushiki Kaisha

Dai Nippon Toryo Co., Ltd.

Taiyo Fishery Co., Ltd.

Secom Co., Ltd.

Asahi Food Processing Co., Ltd.

Janiftec, Inc.

Yasuzo Uchida

Hitoshi Nagasaki

Yoichi Shirakawa

Makoto Itoh

Kazuyoshi Tsuneta

Junji Yotsuyanagi

Koichi Sugita

Kenji Koga

Otohiko Miyauchi

Yoshitaka Nadachi

Goro Yamamoto

Masahiko Saburi

Kenji Kurosawa

Hiroki Saeki

Masamichi Ohnuki

Kohta Hatano

Makoto Karishu

Kazunobu Ogawa

Keiji Koyama

Sadayuki Kawai

Yasuo Iso

Tohru Taki

Junya Ohe

Process for producing DHA-containing tofu or soybean milk drink, or dry

A process for preparing an optically active carboxylic acid is disclosed, comprising asymmetric hydrogenation of an .alpha.,.beta.-unsaturated carboxylic acid using an alcohol as a hydrogen donor in the presence of a metal-optically active phosphine complex. A carboxylic acid having high optical purity can easily be obtained in a high yield without using specific equipment as required in using hydrogen gas as a hydrogen donor.

Process for preparing optically active carboxylic acid

The present invention relates to an antifouling coating composition comprising:

Antifouling coating composition

Process for producing proteinous material

In a can-shaped container comprising: a container body including a cup-shaped container base with a flange at its opening, the container base being formed by using a plate-shaped multi-layer base material made up of an intermediate layer and thermally weldable resin layers formed on both sides of the intermediate layer in such a manner that wrinkles are formed in the cylindrical wall, and an injected resin layer formed on the outer surface of the container base by injection molding in such a manner that the injected resin layer extends from the outer periphery of the flange of the container base, thus forming an injected resin flange, the two flanges forming a lid sealing region; and a lid thermally welded to the lid sealing region of the container body; the outer periphery of the flange of the container base is located at least 1 mm inwardly away from the outer periphery of the injected resin flange, and the sealing strength of the flange of the container base with the lid is greater than the sealing strength of the injected resin flange with the lid, whereby the container will never is broken or blasted when dropped or subjected to retort sterilization, and the lid can be readily peeled off when necessary.

Container

The proteinous material of the present invention, which comprises partially decomposed but not thermally denatured fish proteins consisting of 20% or less of those having a molecular weight of more than 100,000, 20 to 50% of those having a molecular weight of 100,000 to 40,000, 20 to 50% of those having a molecular weight of 40,000 to 14,000 and 20% or less of those having a molecular weight of less than 14,000, contains large amounts of, for example, methionine and lysine in its amino acid composition, in particular in essential amino acid composition. Thus it is superior in nutritive value to vegetable proteins which contain smaller amounts of those amino acids. Further it is highly digestible by man and animals.

Proteinous material

According to the process of the present invention, fish bodies, from which the internals and/or skins are optionally removed, are treated with a protease to give a gain in soluble nitrogen contained in the treated material based on the total nitrogen contained in the starting material of 3 to 50% to thereby give a slurry; and fish bones, fish oil, partially decomposed fish porteins and an aqueous solution containing water-soluble components are separated and recovered from said slurry.

Process for treating fish bodies

According to the process of the present invention for preparing a pasty proteinous material or a proteinous food, crustaceans are boiled and milled under sufficient conditions for inactivating enzymes contained therein and then proteolytic enzyme(s) and/or micro-organism(s) are allowed to act thereon. Thus various protein sources including crustacean meat remaining in the trunks and carapaces, which have been disposed hitherto, can be efficiently utilized.

Process for preparing pasty proteinous material or proteinous food from

Protein food products or protein food materials in paste state are prepared by grinding the fish meat and treating the fish meat with proteolytic enzymes and/or protein digesting micro-organisms during and/or after grinding to change the properties of the protein contained in the fish meat to reduce or lose the gel forming ability of the protein contained in the fish meat, and food products in solid or spread are prepared by mixing animal and/or vegetable fats and/or oil sources and melting agents to the protein food materials in paste state, agitating the resulting mixture while heating to 50.degree..about.100.degree. C. to form homogeneous mixture and cooling the mixture.

Method for production of protein food products or protein food materials

A fire-extinguisher composition comprising a blend of at least one member selected from the group consisting of protein and protein decomposition products, at least one liquid polyhydroxy compound or an aqueous solution of at least one polyhydroxy compound, and at least one halogenated hydrocarbon. The composition can easily be emulsified or dispersed in water and exhibits a high retention of its fire-extinguishing ability, a satisfactory secondary fire-extinguishing ability, and a foaming ability sufficient to make a foaming device unnecessary.

Fire-extinguisher composition

Growing community of inventors

Tokyo, Japan

Yasuzo Uchida