PROBLEM TO BE SOLVED: To provide a fermented seasoning material easily taken orally without having a bitter taste peculiar to a peptide, although containing much peptides having useful physiological properties.SOLUTION: The fermented seasoning material is obtained by mashing after adding salt water to a koji mold culture or a material obtained by mixing the koji mold culture with a plant-originated proteinous raw material, and controlling a leucine aminopeptidase I activity as &le1.0 U/ml and a leucine aminopeptidase II activity as &le0.5 U/ml in mashed material liquid within 10 days after the mashing.COPYRIGHT: (C)2010,JPO&INPIT【課題】有用な生理活性を有するペプチドを多く含むにも関わらず、ペプチド特有の苦味が無く経口摂取が容易な発酵調味料を提供すること。【解決手段】麹菌培養物、もしくは麹菌培養物と植物由来タンパク質原料を混合したものに、塩水を加えて仕込み、仕込み後10日以内に諸味液汁中のロイシンアミノペプチダーゼ-I活性を1.0U/ml以下、かつ、ロイシンアミノペプチダーゼ-II活性を0.5U/ml以下に制御することにより発酵調味料を得る。【選択図】なし
