Ajinomoto Co., Ltd.

Hirata Corporation

Ajinomoto Foods North America, Inc.

Toshihito Seki

Katsuyoshi Tachibana

Soichi Tateno

Yoichi Hirasawa

Motonaka Kuroda

Motonao Kuroda

Fumihiko Odashima

Mikio Takumiya

Akira Okuaki

Yutaka Iwasaki

Kazuya Hori

A rice dough composition that includes a rice flour from a medium grain rice, xanthan gum, an oil, an alkylene glycol alginate, and water. The rice dough composition is gluten-free and possesses advantageous shapability, viscoelasticity, durability, tackiness, absorbency, and mouthfeel characteristics. A method of making the rice dough composition, a shaped noodle product made therefrom, and a method of making the shaped noodle product are also provided.

Rice dough compositions and gluten-free rice noodles made therefrom

A component transfer device according to the present invention includes a holding mechanism that positions and holds a component on a carrying surface located at a predetermined height and a pull-out unit that pulls out the component held on the carrying surface by the holding mechanism in a horizontal direction. The pull-out unit includes a grasping member that can separably grasp the component from a vertical direction, a cam member that causes the grasping member to perform a component grasping operation and a component releasing operation at predetermined timings by exercising a cam function to the grasping member, a driving mechanism that drives the cam member and the grasping member, and a restraint mechanism that restrains a relative movement of the cam member with respect to the movable holder upon grasping operation.

Component transfer device and method

A component transfer device includes a holding mechanism () that positions and holds a component on a carrying surface (S) located at a predetermined height and a pull-out unit () that pulls out the component held on the carrying surface by the holding mechanism in a horizontal direction. The pull-out unit includes a grasping member () that can separably grasp the component from a vertical direction, a cam member () that causes the grasping member to perform a component grasping operation and a component releasing operation at predetermined timings by exercising a cam function to the grasping member, a driving mechanism () that drives the cam member and the grasping member.

The present invention relates to a seasoning composition that suppresses unpleasant acidic tastes or acidic smells present in or generated by foods and drinks, especially foods, and a process for producing the same.

Seasoning compositions, foods and drinks with the use thereof and processes for producing the same

Seasoning compositions, which comprise 100 parts by weight of potassium chloride, 0.2 to 5 parts by weight of a sugar alcohol, 1 to 7.5 parts by weight of monosodium glutamate, 1 to 10 parts by weight of sucrose, and 0.05 to 1 part by weight of sodium inosinate and/or sodium guanylate, are useful as table salt (sodium chloride) replacers and can be used to reduce the amount of sodium chloride, while at the same time imparting a good salty taste to food.

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Tokyo, Japan

Toshihito Seki