Abstract: A method for producing a fish product according to the present invention includes: a step of combining and mixing at least 0.01 percent by weight up to but not including 0.05 percent by weight of a protein cross-linking enzyme with ground fish meat to prepare a first ground-fish-meat material paste; a step of combining and mixing at least 0.05 percent by weight up to but not including 1.0 percent by weight of the protein cross-linking enzyme with ground fish meat to prepare a second ground-fish-meat material paste; a step of laminating a first paste consisting of the first ground-fish-meat material paste, and a second paste consisting of the second ground-fish-meat material paste, to make a laminated material; and a step of heating the laminated material.

Abstract: The problem to be solved by the present invention is to provide a method and a kit for easily performing a color reaction for coloration of bright green to blue colors by using tyrosinase. The above-mentioned problem was solved by providing a coloration method comprising the steps of: (a) mixing peptide and tyrosinase; (b) incubating the mixture; and (d) cryopreserving the incubated mixture; and by providing a kit for performing a color reaction, comprising: (i) peptide; and (ii) tyrosinase.

Abstract: The present invention provides a brine composition for a frozen food which does not raise the freezing temperature even if the ethanol concentration is low, and is therefore able to suppress tissue breakdown caused by the growth of water ice crystals in the tissues (cells) of foods, and a method for producing a frozen food. The brine composition for a frozen food contains 30 to 70% by weight of ethyl alcohol, 0.5 to 10.0% by weight of erythritol, and water. It is preferable that the concentration of the ethyl alcohol is 35 to 60% by weight, the concentration of the erythritol is 0.8 to 5.0% by weight, and the rest is water.

Abstract: The virtual PC management system includes: a unit which acquires a power on/off state of a virtual machine from a computer via the network and stores it in a storage; a unit which acquires a power on/off state of a computer from the computer via the network and stores it into the storage; a unit which receives a start-of-use request for a virtual machine from the client machine and searches stored data of the storage unit for a computer which is in a power-on state and to which a virtual machine is not allocated, as an allocation candidate; a unit which allocates the virtual machine in accordance with the start-of-use request to the computer of the allocation candidate; and a unit which notifies, via the network, the computer of the allocation candidate of an instruction to turn on the power of the virtual machine.

Abstract: A method for producing a fish-slice-like paste product according to the present invention comprises: a step of combining and mixing at least 0.01 percent by weight up to but not including 0.05 percent by weight of a protein cross-linking enzyme with ground fish meat to prepare a first ground-fish-meat material paste; a step of combining and mixing at least 0.05 percent by weight up to but not including 1.0 percent by weight of the protein cross-linking enzyme with ground fish meat to prepare a second ground-fish-meat material paste; a step of laminating a first paste consisting of the first ground-fish-meat material paste, and a second paste consisting of the second ground-fish-meat material paste, to make a laminated material; and a step of heating the laminated material.

Abstract: The present invention provides a highly efficient method of polymerizing a protein and a composition of polymerizing a protein. For example, the present invention provides a method comprising contacting a tyrosinase derived from nameko mushroom (Pholiota microspora) with a protein to be polymerized. The present invention also provides a composition for polymerizing a protein, comprising a tyrosinase derived from nameko mushroom (Pholiota microspora). In the present invention, glutamyltransferase can be optionally used. In addition, the protein to be polymerized includes, but not limited to, fish meat protein, egg white protein, a soybean protein, collagen, casein and gelatin.

Abstract: An information processing system has an information processing apparatus and a terminal coupled to each other through a network. The terminal has an address acquiring unit that reads storage information of a portable storage medium used by a user of the terminal to acquire the address of the information processing apparatus that is a utilization allocation destination of the terminal that is included in the storage information, and stores the address in a memory. A connection is established between the information processing apparatus and the terminal through the network. A remote controlling unit transmits operating information input at an interface of the terminal to the address of the information processing apparatus and receives video information corresponding to the operating information from the information processing apparatus to display video information on an output interface of the terminal.

Abstract: A method to prepare seaweed degradation product comprising contacting a bacterium having 16S rRNA sequence consisting of the nucleic acid sequence as recited in SEQ ID NO: 1 with a seaweed is provided.

Abstract: A master management system includes a duty master creating part that counts the number of users in each group of same-attribute users who desire to use each of the applications, that identifies the applications each of which the number of users desiring to use is equal to or larger than a predetermined number, that creates and stores a master in a master management database of a storage device; and an individual setting part that identifies virtualization-possible applications of the applications each of which the number of users desiring to use is equal to or smaller than the predetermined number, and that sets data on users desiring to use the virtualization-possible applications in the distribution destination list of a distributing server.

Abstract: A method of producing seaweed paste including the steps of: placing seaweed, a chelating agent and water in a tank; and stirring the resulting composition at 0-20° C. to cut the seaweed, wherein the interior of the tank is in a vacuum state. A method of producing seaweed paste having good texture, smell and flavor and seaweed paste obtained by such a method are provided. A method of producing seaweed paste having good quality, which does not require treatment at a high temperature and thus can give a color and smell inherent to seaweeds and seaweed paste obtained by such a method are provided. A method of producing seaweed paste which requires a short treatment time, has good productivity and can reduce production costs, and seaweed paste obtained by such a method are provided.

Abstract: A congestion control and avoidance method including a method check step of determining whether the request contents is cacheable or uncacheable on the basis of the request inputted from the client terminal, a first Uniform Resource Identifier (URI) check step of, when it is determined that the request contents is cacheable in the method check step, checking a URI included in the request from the client terminal to determine whether the request contents is cacheable or uncacheable, a first URI hash search step of, when it is determined that the request contents is cacheable based on determination of the first URI check step, searching a URI hash to determine to execute any of regular caching, priority caching and access limitationing operation, and a step of executing any of the regular caching, priority caching and access limitationing operation according to determination in the first URI hash search step.

Abstract: A method for preparing processed vegetable foodstuffs according to the present invention includes a step of finely cutting vegetables by physical processing in the presence of enzymes, in which the enzymes are a plant tissue separating enzyme containing substance and a plant tissue degrading enzyme containing substance, and the vegetables are physically processed under a reduced pressure atmosphere of 100 Torr or less.

Abstract: The virtual PC management system includes: a unit which acquires a power on/off state of a virtual machine from a computer via the network and stores it in a storage; a unit which acquires a power on/off state of a computer from the computer via the network and stores it into the storage; a unit which receives a start-of-use request for a virtual machine from the client machine and searches stored data of the storage unit for a computer which is in a power-on state and to which a virtual machine is not allocated, as an allocation candidate; a unit which allocates the virtual machine in accordance with the start-of-use request to the computer of the allocation candidate; and a unit which notifies, via the network, the computer of the allocation candidate of an instruction to turn on the power of the virtual machine.

Abstract: In a service system including client apparatuses for issuing a service request and server apparatuses for receiving a service request and providing service, there is provided a data relaying apparatus for relaying data communication between them. In response to a service request, the data relaying apparatus establishes a connection from the client apparatus to the server apparatus (destination). The data relaying apparatus relays data communication between the client apparatus and the server apparatus by using the established connection. The data relaying apparatus manages a number of connections established to each of the server apparatuses. In response to a service request, the data relaying apparatus accepts or refuses the service request so as to make a number of connections to the server apparatus equal to or less than a predetermined number, and notifies a user refused relaying of a service request that relaying is possible.

Abstract: The subject of the present invention is to provide a frozen food, which is a novel frozen kneaded product having a soft texture and containing no preservatives and which can be suitably utilized as a food for a senior, and a method for producing the frozen food. The frozen food of the present invention is produced by: using at least one type of protein selected from the group consisting of animal proteins and vegetable proteins, as a main raw material; adding modified starch, saccharide and water to the main raw material; kneading and heating the resultant mixture to produce a kneaded product; and subjecting the kneaded product to a high-voltage electric-field brine-freezing treatment. The frozen food of the present invention, which has high resistance to freezing, can be preserved over a long period of time and contribute to the effective utilization of food resources.

Abstract: A master management system includes a duty master creating part that counts the number of users in each group of same-attribute users who desire to use each of the applications, that identifies the applications each of which the number of users desiring to use is equal to or larger than a predetermined number, that creates and stores a master in a master management database of a storage device; and an individual setting part that identifies virtualization-possible applications of the applications each of which the number of users desiring to use is equal to or smaller than the predetermined number, and that sets data on users desiring to use the virtualization-possible applications in the distribution destination list of a distributing server.

Abstract: The present invention provides a brine composition for a frozen food which does not raise the freezing temperature even if the ethanol concentration is low, and is therefore able to suppress tissue breakdown caused by the growth of water ice crystals in the tissues (cells) of foods, and a method for producing a frozen food. The brine composition for a frozen food contains 30 to 70% by weight of ethyl alcohol, 0.5 to 10.0% by weight of erythritol, and water. It is preferable that the concentration of the ethyl alcohol is 35 to 60% by weight, the concentration of the erythritol is 0.8 to 5.0% by weight, and the rest is water.

Abstract: To lower risks of overhead on management of an access log and of a loss of the access log due to a default and to prevent deterioration in service providing performance caused by access concentration to a specific Web server in an access relaying apparatus including a plurality of proxy servers. An access relaying apparatus has a plurality of proxy servers 23, an administration server 24 for statistic processing, and a shared disk 25 accessible from them. Each of the proxy servers outputs an access log to the shared disk, and the administration server reads the access logs from the shared disk and performs statistic processing. An access limit to a specific Web server is determined based on a result of the statistic processing, it is notified to each of the proxy servers, and a number of accesses to the Web server is controlled.

Abstract: A proxy response apparatus is equipped with a module that obtains and retains request messages and response messages exchanged between a client and main and backup servers, a module for detecting a failure in the main server, a module for sending to the backup server requests retained when a failure occurs in the main server, a module for receiving responses from the backup server, a module for detecting communications status between the client and the main server at the time the failure occurred, and a module for responding in place of the main server in order to resume communicating state from the previous state.

Abstract: A method of producing seaweed paste including the steps of: placing seaweed, a chelating agent and water in a tank; and stirring the resulting composition at 0-20° C. to cut the seaweed, wherein the interior of the tank is in a vacuum state. A method of producing seaweed paste having good texture, smell and flavor and seaweed paste obtained by such a method are provided. A method of producing seaweed paste having good quality, which does not require treatment at a high temperature and thus can give a color and smell inherent to seaweeds and seaweed paste obtained by such a method are provided. A method of producing seaweed paste which requires a short treatment time, has good productivity and can reduce production costs, and seaweed paste obtained by such a method are provided.