Bansyu Chomiryo Co., Ltd.
＜Corporate Profile＞
Address

948 Nozato, Himeji City, Hyogo Pref. 670-0811

TEL+81-79-224-1761

FAX+81-79-282-5491

URL

http://www.bansyu-chomiryo.co.jp/

No. of employees

105

Capital

100 million yen

FoundingMarch 1966

Representative

Yoshihiro Nakagawa＜Business Overview＞
Production of amino acid liquid, Pro Ekisu (powdered amino acid), bio-enzyme
decomposition products, Daiya Ekisu, soup sachets, liquid seasonings, etc.

＜Technology＞

Start-to-finish production of food amino acid to flexibly meet multiple customers’ needs
Aiming to create umami, a key to good taste
Bansyu Chomiryo is a manufacturer of food amino acid extraction. By using amino acidliquid that we produce, we fabricate a wide variety of seasoning ingredients and deliver
them as Diya-brand products to food processors and food manufacturers.

1Our main product, amino acid liquid made from natural ingredients, is manufactured
through strict process control using protein mainly from corn, soybean and wheat as its raw
material. With abundant amino acid, which has a strong taste intensity, the high-titerseasoning ingredients can be used in a wide range of applications from combined use withsoy sauce or Worcester sauce to utilization in processed food such as sozai (prepared food.)
The amino acid liquid can be converted into a mist and powdered with heated air generated
by large spray dryers in our plant. In producing Pro Ekisu (powdered amino acid), the aminoacid liquid is processed by equipment into powder or paste form to meet our customers’
needs. For example, a low-salt type product and an umami-condensed high-titer typeproduct are available. Furthermore, by providing our equipment to our customers, we workon the commissioned manufacture of other companies’ products.
Bio-enzyme decomposition products, a product line we are focused on recently, provide
seasoning ingredients with high molecular peptides and other constituents that are
produced with the help of microorganism and enzyme catalysts. Thanks to the components,
a richer and wider range of taste is available. As the color of the product solution is light, it
can be used in all kinds of processed foods. In addition, under careful process control byusing well-selected raw materials, we engage in the original equipment manufacture ofhigh-quality soup sachets for commercial use.
As mentioned above, the amino acid that creates umami is used in a wide variety of foodproducts. By combining our tradition and experience with continuously evolving technology,
we strive to offer products that meet customers’ expectations.

[History of development]
About half a century ago, since there were no companies dedicated to amino acid liquid
manufacturing in western Japan, our company was founded through the cooperation of
Toyota Tsusho Corporation (then Tomen Corporation) and Sanwa Starch Co., Ltd. (a majorcorn starch manufacturer). In the early days of the company, a food division of a major
pharmaceutical company based in neighboring Takasago City was interested in thepowderization of amino acid liquid and concluded a business alliance with us. Based ontechnical guidance on the introduction of powder spray equipment from the medicalcompany, we launched the full-scale production of Pro Ekisu (powdered amino acid). Taking
advantage of such experience, we started manufacturing different types of amino acid frompaste to powder form. The various amino acid liquids we produced have long been used forseasoning and food, including soy sauce, Worcester sauce, ramen broth, pickles andtsukudani (foodstuffs simmered in soy sauce) to add umami and rich taste to them.

2[Originality]
Our amino acid liquid is made from protein derived from corn, soybean and wheat, and is
produced through automatic control by computer, with rigorous quality control in eachproduction process. It contains abundant amino acid and is added to seasonings such as soy
sauce and Worcester sauce, and processed foods including pickles, tsukudani and sozai tocreate richer flavors and tastes. The highly refined Daiya amino acid liquid matches well withand attaches strong initial taste to seasonings and processed foods, including soy sauce,
Worcester sauce, tsukudani, pickles, sozai and soups. Such features of the products enable
them to be widely used in the processed food industry. Moreover, the production lines forthe powdered and paste forms of Pro Ekisu made from amino acid liquid are equipped withdesalting units, which allow production of products that meet the trend in consumer
preference for lower-salt foods. Representative products, such as dark-colored amino acidliquids (K and N3) boasting high nitrogen concentration and full-bodied flavor, andlight-colored amino acid liquids (SU, R, and U3) which have been highly refined to havestrong taste intensity, are available.

[Future development]
A new plant equipped with the latest traveling type LASTA filter press will start operation inApril. The machine speeds up the filtering process, which is an essential step in amino acidliquid production. The main 34,000 square meter plant acquired FSSC 22000 certification, aninternational standard for food safely management systems, in December 2019, to further
enhance the safety and hygiene management of our production site. Through these efforts,
we aim to expand the production of our products: amino acid liquid, which has been theleading product since our formation; Pro Ekisu (powdered amino acid), which is unique toour company; and bio-enzyme decomposition product, which has significant growthpotential. We also strive to further expand our presence in the market as a comprehensive
manufacturer of amino acid.

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＜TOPICS＞

Construction of one of the largest amino acid liquid extraction plants in Japan to becompleted in April 2020
Only our company and other two top makers in the amino acid manufacturing industry are
equipped with an integrated system of production, from extraction to powderization ofamino acid liquid. Since expensive capital investment is required and market growth isuncertain in the amino acid manufacturing business, large-scale capital investment in theindustry has not been made since 2005. In addition, along with the decrease in domestic soy
sauce consumption, the production volume of amino acid liquid has gradually tapered off
recently. On the other hand, the application of amino acid liquid for blended soy sauce isexpected to expand to the ramen and hot pot broth business, and the powdered productmanufactured by the spraying method has huge potential to be used in various applications.
Therefore, we are constructing a new plant with cutting-edge filtering equipment, theconstruction of which will be completed in April 2020.
In the amino acid production process, there are three issues to be solved: industrial waste
disposal, odor treatment, and effluent processing. A “Double Water Scrubber” and a plasma
deodorizing unit were introduced to the current plant five years ago, and odor treatment at
the plant has been significantly improved. Effluent processing has also improved throughthe introduction of a swirling jet type ozone drainage unit at the end of 2015. On top of this,state-of-the-art filtering equipment with doubled capacity compared to conventional
filtering equipment, an “independent traveling type LASTA filter press,” has been installed in
the new plant, expected to reduce industrial waste volume by 20%.

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Focusing on the bio-enzyme decomposition product, which has large growth potential
High molecular peptide-containing amino acid has been developed and produced bydecomposing protein with an enzyme. Since an enzyme is a “living thing,” inspection values
that indicate stable quality of the product is difficult to achieve. After many years of research,however, commercialization

ofthe product has been realized. High molecularpeptide-containing amino acid is used in a wide variety of fields. For example, it’s used as araw material of beverages to give them complex tastes, and for health food products andcosmetics.

＜Corporate History＞
1996

Seiichi Morimoto, the founder of the company, launched the business inNozato, Himeji City.
A plant for manufacturing amino acid liquid, soup sachets and Daiya Ekisu
was newly established.

Feb. 1971

Established a new plant for Pro Ekisu (powdered amino acid) and launched
production and sales of low-salt seasoning

Oct. 1971

Bancho Transportation Co., Ltd. was established to handle increasedtransportation of products smoothly

Mar. 1975

Installed activated sludge tanks for effluent treatment

Mar. 1979

Launched production and sales of liquid seasoning (amino acid liquidseasoning)Nov. 1981

Established a new plant dedicated to liquid seasoning production

Oct. 1989

Established an additional plant for Pro Ekisu production (Installed spraydryer No. 2)

Mar. 1992

Established a new plant dedicated to soup sachets
5Mar. 1996

Installed a yeast treatment tank for effluent processing

Aug. 1996

Established a plant for bio-enzyme decomposition product production, andlaunched the production and sales of bio-enzyme decomposition products

Aug. 1998

Established an additional plant for Pro Ekisu production (Installed Spraydryer No. 3)

Jun. 2001

Installed a denitrification unit to enhance effluent processing capacity

Jul. 2005

Established a new plant dedicated to bio-enzyme decomposition productproduction

Feb. 2006

Established a new gas turbine cogeneration system

Jan. 2009

Established an additional plant dedicated to bio-enzyme decomposition
product production

Nov. 2012

Acquired ISO 22000 certification, an international standard for food safety

Dec. 2012

Installed a large plasma deodorizing unit in the amino acid liquid plant toimprove the odor environment

Nov. 2015

Installed a swirling jet type ozone drainage unit to enhance effluent
processing capacity and improve the environment

Jun. 2016

Awarded as an Excellent Facility in Food Hygiene by Himeji City

Jul. 2016

Certified as a business eligible for a Subsidized Project of Research andDevelopment Assistance for Technological Advancement by Hyogo
Science and Technology Association

Sep. 2016

Certified as a Hyogo work-life balance promoting company

Feb. 2017

Awarded the “Progress Award for Zero Work Day Loss Accident Record(900 working days)” by the Japan Industrial Safety and Health Association

Mar. 2017

Fully renovated offices and research buildings as a 50th anniversary
project

Jun. 2017

Renewed and added equipment in the plant for bio-enzyme decompositionproducts to expand sales of functional food materials

Apr. 2018

Launched a new management system, the “Bancho Dai chan visualization
system,” with the aim of visualizing manufacturing cost

May 2019

Awarded the “Mayor’s award for contributing to hazardous material security(excellent business office award)” by Himeji City

Oct. 2019

Delegated as an adviser by the Himeji Chamber of Commerce and Industry

Dec. 2019

Acquired FSSC 22000 certification for enhancement of food safety andhygieneMar. 2020

Designated as a Hyogo “Only One” Company

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