FUNCTIONAL FOODS AND PROCESS FOR PRODUCING FUNCTIONAL FOOD

摘要

It is intended to provide functional foods such as dairy products capable of exhibiting a hypertension regulatory effect in a more natural state, more specifically speaking, functional foods containing EMC preferably having an ACE inhibitory activity of 9,000 unit/g or more and thus showing an elevated ACE inhibitory activity. The ACE inhibitory activity of such a functional food is controlled to 5,000 units or more per standard daily intake of the food. In the case of a process cheese, for example, the ACE inhibitory activity is controlled to 350 unit/g or more by referring the daily intake as about 15g.