APPLICATION OF POLYMER MATERIAL INCLUDED IN SOY SAUCE

• Main Authors: FURUBAYASHI MAKIO, TSUJI KEISUKE, NAGATANI HIROKO, MAGISHI NORIHIRO, TSUKIYAMA RYOICHI
• Format: Patent
• Language: English
• Published: 17.04.2008
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; HYGIENE; MEDICAL OR VETERINARY SCIENCE; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PROBLEM TO BE SOLVED: To find out new function of fermentation decomposition products of a soybean-containing raw material such as soy sauce and the like, as polymer materials included in the soy sauce have been used as foods for many years, therefore, they have possibility for providing formulations and foods which are highly safe and can be taken for a long period of time. SOLUTION: It is found that the water soluble polymer material included in soy sauce is effective for suppressing liver function failure and has effects of suppressing elevation of blood pressure and elevation of neutral fat in blood. Therefore, the water soluble material can be applied to preparations and foods. COPYRIGHT: (C)2008,JPO&INPIT