Abstract: The present invention provides a process for producing DHA (docosahexaenoic acid)-containing tofu or soybean milk drink, or a dry powder thereof which does not influence taste even if a DHA-containing fish oil is incorporated at a high concentration, which is stable and of which starting materials are inexpensive. A DHA-containing fish oil emulsion is prepared by mixing soybean milk with a DHA-containing fish oil at a weight ratio of 1:0.2 to 1, and stirring the mixture. Then, soybean milk drink can be produced by further diluting this emulsion with soybean milk to give a predetermined DHA concentration. Still further, DHA-containing tofu can be produced by coagulating the soybean milk containing this emulsion with the addition of a coagulant. Since the same soybean milk as the starting material of tofu or soybean milk drink is used as an emulsifying agent, such a product is obtained that even if DHA is contained at a high concentration, this does not influence a taste or properties of the product.

Abstract: 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.

Abstract: The present invention relates to an antifouling coating composition comprising:(a) a vehicle comprising a hydrophobic resin (A), a slightly soluble resin (B) and a hydrophilic resin (C), and(b) a copper alloy powder as an antifouling agent comprising from 3 to 25% by weight of nickel and/or manganese, from 0.1 to 1.5% by weight of iron and the rest being copper, and(c) if necessary, one of zinc oxide, germanium oxide and a flake pigment.

Abstract: A process for producing a proteinous material which comprises coarsely grinding fish bodies including bones and/or shells, from which the internals had been removed optionally together with heads and/or skins, defatting said coarsely ground fish bodies if required, and either (1) fermenting said coarsely ground fish bodies with an enzyme and/or a microorganism, inactivating said enzyme and/or microorganism and then finely grinding the fermented material; or (2) finely grinding said coarsely ground fish bodies, fermenting the same with an enzyme and/or a microorganism, and then inactivating said enzyme and/or microorganism; or (3) finely grinding said coarsely ground fish bodies while fermenting the same with an enzyme and/or a microorganism and then inactivating said enzyme and/or microorganism is disclosed.

Abstract: 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 strengt

Abstract: 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.

Abstract: 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.

Abstract: 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.

Abstract: 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.

Abstract: 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.