| 摘要 |
A functional soy sauce including a hot-water extract of oriental medicinal plants with prophylactic effect on hypertension and renal failure is provided to show anti-hypertensive activity, improve serum lipid level and renal function and retain taste and flavor of a traditional soy sauce, thereby being very useful for a food industry and health. An oriental medicinal plant extract for preventing hypertension and renal failure is characterized in that it is prepared by cutting a mixture of oriental medicinal plant raw materials consisting of 10.4 wt.% of Alisma canaliculatum, 8.3 wt.% of Houttuynia cordata Thunb., 8.3 wt.% of Cassia obtusifolia L., 8.3 wt.% of Macrocarpium officinale Sieb. et Zucc., 8.3 wt.% of Schizandra chinensis Baillon fruit, 6.3 wt.% of Poria cocos(Schw.) Wolf., 6.3 wt.% of Atractylodes japonica, 6.3 wt.% of Grifola umbellatus Fries, 6.3 wt.% of root bark of Paeonia suffruticosa Andrews, 4.2 wt.% of stem bark of Phellodendron amurense Rupr., 4.2 wt.% of Angelica koreana Maxim., 4.2 wt.% of Astragalus membranaceus Bunge, 4.2 wt.% of Cnidium officinale Makino, 4.2 wt.% of Saposhnikovia divaricata Schischkin, 4.2 wt.% of Scutellaria baicalensis, 4.2 wt.% of Siegesbeckia pubescens Makino, and 1.8 wt.% of root bark of C. sieboldii Meisn. into materials having a size of 1cm, washing them with water, hot-water extracting them per 1kg of the materials with 20L of water for 5 hours and filtering an extract using a micro-filter cloth. A method for preparing a functional soy source for preventing hypertension and renal failure comprises the steps of: (a) adding 3L of the oriental medicinal plant extract to 100kg of the soy source after liquid-separating a firstly-aged soy sauce and mixing them; and (b) leaving it for 8-20 days for re-aging after putting a mixture in an earthenware pot.
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