Active nutrient flavoring

Abstract

Legume utilizes nutrient components thereof to generate hundreds of nutrient components and bioactive substances necessary for human bodies through very complicated biochemical processes of germination, fermentation and the like. Many Chinese and foreign literatures prove that the substances have the health-care functions of resisting free radicals in human bodies, resisting angiosclerosis, enhancing immunity, resisting carcinoma, reducing the content of blood fat, cholesterol, blood pressure and blood glucose, moistening the intestines, relaxing the bowels, changing intestinal microecology, promoting probiotic propagation, resisting and inhibiting bacteria, and the like. For two thousand years, because the substances such as lobster sauce, soybean paste, preserved beancurd and soy sauce are too salty or the substances such as natto and the tempe have unsuitable taste and are difficult to preserve, the substances are not fully utilized by Chinese people for a long time. Bioactive nutrient components in legume are extracted after saltless solid fermentation is finished, the bacteriostatic action of high salt, high glucose and high acid is utilized to produce the active nutrient flavoring with multiple health-care functions, and nutrient substances which are difficult to accept by Chinese people are dissolved in soy sauce and vinegar to be supplied to common people three meals a day to benefit the health service of Chinese people.

Description

Technical field: [0001] condiment Background technique: [0002] Bean fermented food has a history of nearly two thousand years in my country, and fermented soya bean has been recorded in "Historical Records". [0003] After beans are fermented by microorganisms, they are rich in nutrients. Among them, many active substances with health benefits have been discovered and confirmed one after another along with the development and progress of science. For example, tempeh fibrinolytic enzyme, similar to nattokinase, has a thrombolytic effect and is a very promising antithrombotic drug or health food for preventing thrombosis; another example is furanone in soy sauce and soybean paste, which has antioxidant and anticancer effects; Soybean peptides have the effect of lowering blood pressure and anti-oxidation; the peptides in fermented bean curd can lower blood pressure and cholesterol, etc., but because the salt content of this kind of food is too high (salt content ranging fro...

AI Technical Summary

Problems solved by technology

[0007] However, in our country, soybean fermented food may have too much salt (such as tempeh, bean paste, fermented bean curd, soy sauce), and the consumption is limited, so it cannot play a role in health care; although natto and tempeh do not contain salt, they need to be refrigerated or dried storage, and it is not in line with the taste of Chinese people, so it is difficult to play a role in health care

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