| 摘要 |
PURPOSE: To obtain a new seasoning having good taste and having angiotensin converting enzyme-inhibiting ability by using chicken bone as a raw material. CONSTITUTION: The production method of this seasoning is to add malted rice, common salt and salt-resistant yeast such as Zygosaccharomyces rouxii to a decomposed material obtained by treating chicken bone with a proteolytic enzyme and fermenting the decomposed material for a definite period. Furthermore, amounts of malted rice and common salt added are each preferably 10wt.%. In the seasoning obtained by the method, flavor component of glutamic acid, etc., is enriched and angiotensin converting enzyme-inhibiting ability is also retained. |
