Abstract: It is an object of the present invention to provide soy sauce characterized by a low turbidity in the raw soy sauce state, reduced formation of pasteurized sediment in the soy sauce pasteurization step, and a light color. The present invention relates to soy sauce produced by koji production, fermentation and aging with the use of a protein material and a starch material as starting materials, wherein the starch material is gelatinized brown rice having a moisture content of 1% (w/w) or less, a degree of gelatinization of 40% or more, and no burnt odor.

Abstract: A thick film resistor comprising a resistive film element comprising 100 parts by weight of RuO.sub.2 and glass and 0.1 to 15 parts by weight of Au, electrodes containing not less than 50 weight percent of Ag therein connected to the terminal portions of the resistive film element, and an insulating substrate on which the resistive film element and the electrodes are formed.