Kikkoman Corporation

Other

Daicel Chemical Industries, Ltd.

Norikazu Fujii

Akio Obata

Tohru Shibata

Nobuyuki Yamaji

Masaru Matsuura

Takeharu Nakahara

Mamoru Kikuchi

Toshiaki Ariga

Tetsuya Oguma

Shoichi Tokutake

Makoto Saito

Satoshi Fukuda

Jun Yamakoshi

Michiko Watanabe

Danji Fukushima

Tatuo Manaka

Hitomi Aota

Emiko Yamazaki

Fumio Yamaguchi

Keizo Tsuruta

Akio Nobuhara

Kohsuke Matsumoto

Masato Shigematsu

A low common salt soy sauce, which has good flavor, significantly suppresses elevation of blood pressure, prevents cardiac hypertrophy, and is also available as special nutritious food, is obtained. 1.0% to 10.0% by weight of potassium chloride and 0.1% to 5.0% by weight of &#x3b3;-aminobutyric acid are added to a reduced common salt soy sauce, so as to obtain a low common salt soy sauce of issue. Otherwise, a KCl-containing low common slat soy sauce is obtained by: (1) a common production method of soy sauce, in which a mixed solution consisting of KCl and common salt is used as mother water; (2) a method of subjecting a soy sauce obtained using saline solution as mother water to electrodialysis, a membrane treatment, or the like, so as to eliminate common salt from the above soy sauce, and then adding KCl thereto; or other methods. Thereafter, &#x3b3;-aminobutyric acid is added to the above KCl-containing low common salt soy sauce, so as to obtain a low common salt soy sauce comprising 0% to 10% by weight of common salt, 1.0% to 10.0% by weight of potassium chloride, and 0.1% to 5.0% by weight of &#x3b3;-aminobutyric acid.

Low-salt soy sauce

To a constitutive element of a tobacco (a leaf-tobacco component or a filter) is added a proanthocyanidin or a proanthocyanidin-carrying porous material (such as an active carbon) to obtain an element for tobacco smoke. The proanthocyanidin may be at least one extract selected from a grape seed or pip, a grape rind or pericarp and squeezed dregs of a grape fruit.

Cigarette filter comprising grape proanthocyanidin

A high-protein food of plate form having a protein content of 40% by weight or more and a bulk density of 0.02 to 0.40 g/cm,, which is obtained by puffing-molding a compound protein raw material having a protein content of 40% by weight or more.

High-protein food of plate form

This invention relates to a method for grinding soybeans by grinding soaked soybeans together with a predetermined amount of water to obtain a soybean slurry which method comprises grinding the soaked soybeans in the presence of 10 to 30% by volume of air relative to the total weight of the soaked soybeans and the water, and also to a method for producing retort or aseptic packed tofu using the soybean milk obtained by the method of grinding.

Method for grinding soybeans and method for producing tofu

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Noda, Japan

Norikazu Fujii