To produce fermented vinegar which is a food having high additional value, and has anti-radical activities and angiotensin I converting enzyme-inhibiting activities, ethanol and a functional food such as alcohol beverages containing them by effectively utilizing soup of soybeans by-produced in a step for producing Miso (fermented soybean paste) and Natto (fermented soybeans with Bacillus natto) while making difficult disposal treatment unnecessary.
The fermented vinegar having the angiotensin I converting enzyme- inhibiting activities is produced by carrying out ethanol fermentation by adding a malted rice and a yeast to the soup of the soybeans, and carrying out acetic acid fermentation of the product by adding acetic acid bacteria. The fermented vinegar having the angiotensin I converting enzyme-inhibiting activities is also produced by allowing a protease to act on the soup of the soybeans, and carrying out the acetic acid fermentation by adding ethanol and the acetic acid bacteria to the product. The ethanol is obtained by carrying out the ethanol fermentation by adding the malted rice and the yeast to the soup of the soybeans. A composition having the angiotensin I converting enzyme-inhibiting activities is obtained by adding the malted rice or the protease to the soup of the soybeans.
MORIMURA SHIGERU
SHIGEMATSU TORU
MORIMURA SHIGERU