PROBLEM TO BE SOLVED: To solve a problem in which antioxidative activity of koji, a functional ingredient of a fermented food, is enhanced and the koji itself is used as material of a functional food, and the like.SOLUTION: There are provided a method for producing liquefied koji with enhanced antioxidative activity including heat-treating koji under a specific heating condition liquefied koji obtained by the method and an antioxidative agent for the liquefied koji or use as medical treatment and/or prevention agent for dementia.COPYRIGHT: (C)2014,JPO&INPIT【課題】発酵食品の機能性成分である麹の抗酸化活性を高め、麹自体を機能性食品などの素材として利用することを課題とする。【解決手段】麹を特定の加熱条件下で加熱処理をすることを含む抗酸化活性が増強した液化麹の製造方法、該方法により得られた液化麹、および該液化麹の抗酸化剤、あるいは、認知症の治療及び/又は予防剤としての用途。【選択図】なし
