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    SOY SAUCE HAVING HYPOTENSIVE EFFECT AND METHOD FOR PRODUCING SAME
    3.
    发明公开
    SOY SAUCE HAVING HYPOTENSIVE EFFECT AND METHOD FOR PRODUCING SAME 有权
    SOJASAUCE MIT BLUTDRUCKSENKENDER WIRKUNG UND HERSTELLUNGSVERFAHRENDAFÜR

    公开(公告)号：EP2517577A4

    公开(公告)日：2015-01-07

    申请号：EP10839554

    申请日：2010-12-24

    申请人： KIKKOMAN CORP

    发明人： ENDO YOSHIKAZU ,  TANIZAWA SHIGEKI ,  NAKAHARA TAKEHARU ,  AOTA HITOMI ,  ONO HIROKI ,  HANADA YOICHI ,  UCHIDA RIICHIRO

    IPC分类号： A23L1/238 ,  A23L1/237 ,  A23L1/305

    CPC分类号： A23L1/238 ,  A23L27/50 ,  A23L33/18

    摘要： 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-1-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.

    摘要翻译： 本发明提供了包含显着量的肽，特别是低血压肽Gly-Tyr和降压肽Ser-Tyr的酱油，其表现出高度的血管紧张素-1转换酶抑制活性，并且在含有 没有降压药。 通过将具有20〜300U / g曲霉的蛋白酶活性的酱油曲与含盐水溶液混合，并对混合物进行加热消化，然后压缩过滤获得目标酱油。 通过在加热消化后将酱油乳酸菌和酱油酵母细胞加入醪液中获得具有良好风味的目标酱油，并对所得物进行发酵和成熟，然后压缩过滤。

    SOY SAUCE CONTAINING 5 -NUCLEOTIDES AND METHOD OF PRODUCING THE SAME
    4.
    发明公开
    SOY SAUCE CONTAINING 5 -NUCLEOTIDES AND METHOD OF PRODUCING THE SAME 审中-公开
    酱油5-核苷酸含有及其制备方法

    公开(公告)号：EP1929883A4

    公开(公告)日：2011-02-16

    申请号：EP05788096

    申请日：2005-09-30

    申请人： KIKKOMAN CORP

    发明人： HANADA YOICHI ,  TSUJI RYOHEI

    IPC分类号： A23L1/238

    CPC分类号： A23L33/13 ,  A23L27/50

    摘要： The present invention relates to a method for producing a 5'-nucleotide-containing soy sauce characterized in that , in a soy-sauce producing method, malt, germinated rice, or a processed product thereof is added to soy sauce moromi mash with phosphatases derived from microorganisms being inactivated, thereby producing and accumulating 5'-nucleotides; and a 5'-nucleotide-containing soy sauce obtained according to the method.