| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a fermented seasoning material easily taken orally without having a bitter taste peculiar to a peptide, although containing much peptides having useful physiological properties. <P>SOLUTION: The fermented seasoning material is obtained by mashing after adding salt water to a koji mold culture or a material obtained by mixing the koji mold culture with a plant-originated proteinous raw material, and controlling a leucine aminopeptidase I activity as ≤1.0 U/ml and a leucine aminopeptidase II activity as ≤0.5 U/ml in mashed material liquid within 10 days after the mashing. <P>COPYRIGHT: (C)2010,JPO&INPIT |
