| 摘要 |
PURPOSE: Functional soy sauce and fish sauce made by boiling salted seafood containing chitin, chitosan, derivatives of chitin and chitosan, or chito-oligosaccharide is provided to improve the storage life and prevent hypertension and hypercholesterolemia. CONSTITUTION: The functional sauce includes 0.01-0.5% of low molecular chitin, chitosan, derivatives of chitin and chitosan, or chito-oligosaccharide based on the weight of soy sauce or fish sauce. Chitin, chitosan, or derivatives of chitin and chitosan having a molecular weight of about 10,000-100,000, or oligosaccharide having a molecular weight of less than 10,000 can be used. The soy sauce contains 5-15wt% of brewed soy sauce and 60-90wt% of acid hydrolyzed soy sauce. In addition, 5wt% of liquid chitin, chitosan, or derivatives of chitin and chitosan, or 0.5-10wt% of liquid oligosaccharide can be added to the sauce. |
