Tokyo, Mar 11, 2004 (JCN) - Agriculture and Livestock Industries Corporation (ALIC) announced on March 8 that it has developed a new functional fermented soybean paste (miso) in collaboration with the University of Miyazaki, Itoham and Yamae Foods.
This miso includes more amino acids than typical miso because skim milk is degraded and fermented thoroughly in the ferment process. Furthermore, it has four times the angiotensin-converting enzyme (ACE) inhibition activity and three times the content of calcium of the regular miso. The ACE inhibition activity is expected to prevent hypertension.
Enriching miso, a staple of the Japanese diet, will enable consumers to enhance their health more than supplements.
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