PEPTIDE-CONTAINING SEASONING

摘要

Provided is a fermented seasoning which contains a large amount of a peptide having a useful physiological activity but yet shows no bitterness characteristic to the peptide and, therefore, can be easily taken orally.  A fermented seasoning is obtained by adding an aqueous sodium chloride solution to a koji-mold culture which has been optionally blended with a vegetable-origin protein material, mashing the obtained mixture and, within 10 days after mashing, regulating the leucine aminopeptidase I activity of the mash liquor (moromi) to 1.0 U/ml or below and the leucine aminopeptidase II activity thereof to 0.5 U/ml or below.