Nisshin Flour Milling Co., Ltd.

Clarion Co

Nisshin Flour Milling Inc.

Sadao Nagata

Shigeru Endo

Keiichi Kishi

Toru Takeuchi

Kenzo Okada

Kazuhiro Ido

Yasunobu Tsuchiya

Eiji Miyazaki

Kaoru Indoh

Yoshiya Isezaki

Toshiharu Fujiwara

Kazuhiro Okada

Suzue Iiyama

Masahisa Sugiura

The present invention is drawn to a method for preparing a light-colored seasoning liquid, characterized by comprising koji-making by the employment of a raw material mixture containing soybeans or a similar material in an amount of 0-40% and, in an amount of 100-60%, raw material consisting of, on a dry weight basis, 25-100% gluten and 75-0% wheat, and subjecting a resultant koji product and 7-24% salt water to fermentation in a conventional manner. The invention provides a seasoning liquid which assumes a light color (JAS color code &num;35 or a lighter color), darkens slowly, provides a remarkable umami taste, and is endowed with excellent aroma.

Process for producing light-colored seasoning liquid

A vehicle-mounted record medium reproducing apparatus having a personal computer function. The apparatus is equipped with a control panel tiltable manually through a tilting link mechanism provided to cover a record medium insertion opening of a reproducing apparatus body. Further, the apparatus is provided with a click sensation mechanism for providing a click sensation when the control panel is tilted to a record medium ejecting position, and further provided with a connecting member for establishing a connection between the control panel and the supporting plate and being released from its connecting condition when the supporting plate is moved to a connection release enabling position. With this apparatus, a record medium can be inserted and ejected safely and with certainty, and the control panel can be detached from the supporting plate in a safe condition.

Vehicle-mounted record medium reproducing apparatus

Disclosed is a process for preparing a powdered seasoning, which comprises adding to and dissolving in a seasoning liquor or soy sauce, 100-250% by weight in total of a dextrin of DE value 6-15 and a dextrin of DE value 1-5 and 3-20% by weight of gelatin, and then spray-drying the resultant solution, a content of the DE 1-5 dextrin being 5-60% by weight of the total dextrin, all the percent weights being based on the weight of a solid in the seasoning liquor or soy sauce.

Process for preparing powdered seasonings

A process for the production of a light-colored seasoning liquor, which comprises forming a koji-making and fermenting material from a blend material of (A) 90-70% by weight of a material consisting of 25-100% by weight of gluten and 75-0% by weight of wheat and (B) 10-30% by weight of soybeans, and then carrying out subsequent koji-making and fermentation steps by a conventional method to form a fermented koji product, which is then squeezed to obtain the seasoning liquor.

Process for the production of light-colored seasoning liquors

Disclosed is a process for the production of a fermenting material which comprises using 5-100% by weight of a dried gluten product and 95-0% by weight of wheat as a raw material, adding steam to the material so as to adjust the moisture content of the material to within a range of 12-18%, and granulating followed by steaming.

Process for the production of fermenting materials

Growing community of inventors

Tokyo, Japan

Sadao Nagata