Soy sauce having hypotensive effects and method for producing the same
US9060538B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Dec 24, 2010 |
| Grant date | Jun 23, 2015 |
| Priority date | — |
| Expiry date | Dec 24, 2030 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA61P9/12
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
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-I-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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.