Abstract: 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.

Abstract: 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.

Abstract: 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.

Abstract: [Problems] To provide a method for controlling hydrogen sulfide odor generating in a treatment of a protein material at a high temperature under elevated pressure. Particularly, to provide a method for controlling hydrogen sulfide odor generating in the production of a food material having a fibrous texture by a treatment with an extruder at a high temperature under elevated pressure. Also, to provide a food material having controlled hydrogen sulfide odor which is obtained by treating a protein material at a high temperature under elevated pressure. [Means for Solving Problems] In the production of a food material obtainable by treating a protein material at a high temperature under elevated pressure, hydrogen sulfide odor is controlled by adding an ascorbic acid analog, preferably ascorbic acid, isoascorbic acid, dihydroascorbic acid or a salt thereof.

Abstract: To provide minced and heated fish meat material having a texture like meat of livestock, and foods utilizing the material. Fish meat, preferably fish meat wherein the decomposition of trimethylamine N-oxide is inhibited and the denaturation of protein is reduced, is chopped while keeping a frozen state, is heated until denaturation and coagulation of protein while keeping a frozen state and followed by seasoning. Alternatively, the seasoning is carried out simultaneously with the heating. According to the procedure, minced and heated fish meat material having a texture like meat of livestock, can be obtained. The material can be provided as it is, or can be provided as an ingredient of food produced from minced meat of livestock.

Abstract: 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.

Abstract: 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., ?-carotene, is accumulated in tissues of the green soybean. Preferably, ?-carotene of not less than 750 ?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.

Abstract: A heat-sterilized or frozen seafood product having quality closer to that in a raw state thereof is provided.

Abstract: Frozen vegetables capable of keeping good texture after freezing and then thawing. Vegetables in which peroxidase has been inactivated or its activity is lowered by superheated steam. Vegetables in which peroxidase has been inactivated and which have been sterilized. Cooked vegetable foods suffering from less worsening in texture, which have been sterilized and in which peroxidase has been inactivated by a cooking treatment with the use of superheated steam. Cooked vegetable foods wherein the above-described worsening in texture is attributable to softening of the texture, enhanced water release caused by separation and flowing out of water in chewing, and change into the porous and sponge-like form after freezing and then thawing. Frozen products of the vegetables or the vegetable foods described above, or thawed products thereof which are adaptable for distribution in a chilled state.

Abstract: A coming layer agent is provided which can substantially avoid water from transferring from a food substrate to a “coatings”, such as a sheet and a coating, even when the food has been freeze-preserved, and which can prevent a decrease in crispness of the “coatings” after the food has been cooked by a microwave oven. A coating layer agent composition for frozen foods to be microwave-heated, each of the foods comprising a food substrate and a “coatings”, is featured in containing an emulsifier, preferably acetylated monoglycerides and/or protein, and/or oil and fat. The composition can be used in the form of powder mixed with and adhered to silicon dioxide. In this case, the composition can contain a coating layer agent preferably in the range of 100-250 weight % for silicon dioxide, and also can contain thermo-coagulating protein.

Abstract: 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., &bgr;-carotene, is accumulated in tissues of the green soybean. Preferably, &bgr;-carotene of not less than 750 &mgr;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.

Abstract: It is intended to provide functional seasonings having a function of promoting the penetration into materials, preferably together with another function of softening food materials, and a process for producing the functional seasonings.

Abstract: To provide a boiled rice food which is less likely to become hard even at low temperatures and boiled rice food or a frozen boiled rice food which can be eaten without heating. A boiled rice food capable of being distributed and sold at low temperatures, such as sushi, characterized in that a polished rice having a phosphorus content of not less than 1,200 ppm, preferably not less than 1,300 ppm, most preferably not less than 1,400 ppm, is selected as the: starting rice material. The polished rice is preferably a non-glutinous rice having an amylose content of not more than 15%, most preferably a non-glutinous rice having an amylose content of not more than 12%, which is selected from those belonging to varieties of Ouu No.344, 343, or 354. The boiled rice food can be distributed and sold at low temperatures of 15° C. or below, preferably temperatures as low as 10° C. or below, still more preferably temperatures of 5C or below.

Abstract: 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.