FERMENTED LIQUID OF TOMATO, HYPOTENSIVE AGENT, METHOD FOR PRODUCING THE SAME, AND EATING AND DRINKING COMPOSITION

PROBLEM TO BE SOLVED: To provide a fermented liquid of tomato capable of rapidly exhibiting hypotensive action, having good flavor and taste, capable of being easily taken continuously for a long period, to provide a hypotensive agent, to provide an eating and drinking composition, and to provide fo...

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Hauptverfasser: ARITA ATSUYA, SADO TETSUYA
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creator ARITA ATSUYA
SADO TETSUYA
description PROBLEM TO BE SOLVED: To provide a fermented liquid of tomato capable of rapidly exhibiting hypotensive action, having good flavor and taste, capable of being easily taken continuously for a long period, to provide a hypotensive agent, to provide an eating and drinking composition, and to provide food and drink. SOLUTION: This hypotensive agent contains the fermented liquid of the tomato. A method for using the hypotensive agent comprises taking the hypotensive agent in an amount of 0.4-2.5 g per day converted into acetic acid. A method for producing the hypotensive agent includes a fermentation process in which a processed liquid of the tomato is at least subjected to acetic acid fermentation. The food and drink contain the fermented liquid of the tomato. The eating and drinking composition contains the fermented liquid of the tomato, at least any one of an edible organic acid and its salt, and sugar alcohol. COPYRIGHT: (C)2005,JPO&NCIPI
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SOLUTION: This hypotensive agent contains the fermented liquid of the tomato. A method for using the hypotensive agent comprises taking the hypotensive agent in an amount of 0.4-2.5 g per day converted into acetic acid. A method for producing the hypotensive agent includes a fermentation process in which a processed liquid of the tomato is at least subjected to acetic acid fermentation. The food and drink contain the fermented liquid of the tomato. The eating and drinking composition contains the fermented liquid of the tomato, at least any one of an edible organic acid and its salt, and sugar alcohol. 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subjects BEER
BIOCHEMISTRY
CHEMISTRY
ENZYMOLOGY
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
HYGIENE
ITS PREPARATION
MEDICAL OR VETERINARY SCIENCE
METALLURGY
MICROBIOLOGY
MUTATION OR GENETIC ENGINEERING
PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS
SPIRITS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
VINEGAR
WINE
title FERMENTED LIQUID OF TOMATO, HYPOTENSIVE AGENT, METHOD FOR PRODUCING THE SAME, AND EATING AND DRINKING COMPOSITION
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