Maruha Nichiro Corporation and Maruha Nichiro Seafoods Inc. | Date: 2010-04-20
Meat for human consumption, fresh, chilled or frozen; fresh, chilled or frozen edible aquatic animals except for live ones, namely, fish, shrimp, oysters, clams, lobsters, and crabs; processed meat products; processed seafood; processed vegetable and fruits; eggs; edible oils and fats; curry; stew and soup mixes; dried flakes of laver for sprinkling on rice in hot water, namely, Ochazuke-nori; fried tofu pieces, namely, Abura-age; freeze-dried tofu pieces, namely, Kohri-dofu; jelly made devils tongue root, namely, Konnyaku; Soya milk; Tofu; fermented soybeans, namely, Natto; protein being foodstuffs for human consumption. Seasonings; husked rice; husked barley; flour for food; cereal preparations, namely, breakfast cereals, cereal based snack foods, and processed cereals; sandwiches; Sushi; pizzas; prepared box lunches comprised of sandwiches, sushi and pasta salads; Meat pies; Ravioli; Confectionery, namely, pastilles, fondants, fruit jellies, and crystal sugar pieces; bread and buns; instant confectionery mixes, namely, jelly mixes, doughnut mixes, pudding mixes, and cake mixes; ice cream mixes; Sherbet mixes; ice; seasoning powder for sprinkling on rice, namely, Furi-kake.
Maruha Nichiro Corporation | Date: 2016-04-12
Maruha Nichiro Corporation | Date: 2014-01-20
The invention provides a method that enables stable production of frozen minced fish meat that is excellent in frozen-state storage stability and is less likely to suffer from decreased gel-forming ability during frozen storage in a practical and productive manner, even when a fish meat raw material contaminated by visceral organs is used. Such method can be applied to the industrial production of minced fish meat. The invention also provides frozen minced fish meat produced by such method. Production of minced fish meat using a fish meat raw material contaminated by visceral organs, and, in particular, the kidneys, which are difficult to remove in the process of production, comprises adding sugar and sugar alcohol, a polymer phosphate, and a non-chelating basic additive other than a polymer phosphate and adjusting the pH level of the minced fish meat to 7.5 or higher using the polymer phosphate and the non-chelating basic additive other than a polymer phosphate.
Maruha Nichiro Corporation | Date: 2012-12-28
Degranulation suppressors are provided that are effective against allergic disease and osteoarthritis. The degranulation suppressors contain chlorophyll c.
Mitarai M.,Maruha Nichiro Corporation |
Tamai T.,Maruha Nichiro Corporation |
Kato S.,Jinjukai Kato Hospital |
Ohno M.,Jinjukai Kato Hospital |
And 4 more authors.
Japanese Pharmacology and Therapeutics | Year: 2015
Objectives: We aimed to examine the effects of daily dietary docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) supplementation on cognitive functions in this 2-year randomized, double-blind, placebo-controlled trial. Methods: Healthy elderly Japanese aged 57 years or over (n= 111, 72.4±7.7 years) were randomized to active and placebo groups. The active group consumed fish sausages containing 1720 mg DHA and 407 mg EPA daily for 24 months; the placebo group consumed fish sausages containing olive oil daily for the first 12 months and fish sausages containing DHA and EPA daily for the next 12 months. Results: The plasma and erythrocyte plasma membrane DHA and EPA levels significantly increased in the active group at 6 and 12 months. Further, the mean changes in some of cognitive function test scores from the baseline to month 6 and month 12 were significantly higher in the active group. The mean changes in cognitive function test scores from the baseline to month 12 were positively correlated with plasma membrane DHA level and EPA levels, and negatively correlated with n-6/n-3 polyunsaturated fatty acid ratio. Conclusion: Long-term daily dietary DHA and EPA supplementation seems to have beneficial effects against age-related cognitive decline in healthy elderly Japanese with very mild dementia. Source