发明名称 血圧降下作用を有する醤油及びその製造法
摘要 The present invention provides soy sauce that comprises significant amounts of peptides, and, in particular, hypotensive peptide Gly-Tyr and hypotensive peptide Ser-Tyr, exhibiting a high degree of angiotensin-1-converting enzyme-inhibitory activity and has hypotensive effects while containing no hypotensive agent. Target soy sauce is obtained by mixing soy sauce koji having protease activity of 20 to 300 U/g koji with an aqueous common salt solution and subjecting the mixture to heated digestion, followed by compression filtration. Target soy sauce with a good flavor is obtained by adding soy sauce lactic acid bacteria and soy sauce yeast cells to the moromi mash after heated digestion, and subjecting the resultant to fermentation and maturation, followed by compression filtration.
申请公布号 JP5628833(B2) 申请公布日期 2014.11.19
申请号 JP20110547647 申请日期 2010.12.24
申请人 キッコーマン株式会社 发明人 遠藤 良知;谷沢 茂紀;仲原 丈晴;青田 仁美;小野 宏樹;花田 洋一;内田 理一郎
分类号 A23L1/238 主分类号 A23L1/238
代理机构 代理人
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