Abstract: The purpose of the present invention is to provide, as a sugar solution which has a high amount of extract components, and a low amount of soluble components other than sugar components among the extract components, in comparison to conventional sugar solutions, a reaction product of rice and amylase, or a substance which can be easily obtained from said reaction product. Provided is a sugar solution comprising water, and a reaction product of rice and ? amylase provided in said water, wherein the amount of soluble protein in the sugar solution is 200 ?g/ml or lower, and the amount of extract components in the sugar solution is at least 43 wt % of the whole sugar solution, with the caveat that: the reaction by which the reaction product of the rice and the ? amylase is obtained is a reaction in which water vapour is blown into a liquefied solution or an emulsified solution obtained from rice, ? amylase, and water, and is carried out at a temperature of 90-150° C. for a time of 1-3.

Abstract: A substrate processing method includes holding a substrate horizontally, supplying water-containing processing liquid to an upper surface of the substrate, forming a low surface tension liquid film, covering the upper surface by supplying that liquid to the substrate's upper surface, supplying a gas to a center region of the liquid film to form an opening in the center, widening the opening in order to remove the film, rotating the substrate around a predetermined rotational axis along a vertical direction, blowing, in the opening widening step, the gas toward a gas supply position that is set further inward than a peripheral edge of the opening on the upper surface of the substrate, and moving the gas supply position toward the peripheral edge of the upper surface of the substrate, and supplying, the low surface tension liquid toward a liquid landing position that is set further outward and moving the liquid landing position toward the peripheral edge of the upper surface of the substrate.

Abstract: A substrate processing method includes a substrate holding step of holding a substrate horizontally, a processing liquid supply step of supplying a water-containing processing liquid to an upper surface of the substrate, a liquid film forming step of forming a liquid film of a low surface tension liquid, having a lower surface tension than water, that covers the upper surface by supplying the low surface tension liquid to the upper surface of the substrate to replace the processing liquid on the substrate with the low surface tension liquid, an opening forming step of supplying a gas to a center region of the liquid film to form an opening in the center region of the liquid film, an opening widening step of widening the opening in order to remove the liquid film, a substrate rotating step of rotating, in the opening widening step, the substrate around a predetermined rotational axis along a vertical direction, a gas supply position moving step of blowing, in the opening widening step, the gas toward a gas sup

Abstract: The present invention provides soy sauce that comprises significant amounts of peptides, and, in particular, hypotensive peptide Gly-Tyr and hypotensive peptide Ser-Tyr, exhibiting a high degree of angiotensin-I-converting enzyme-inhibitory activity and has hypotensive effects while containing no hypotensive agent. Target soy sauce is obtained by mixing soy sauce koji having protease activity of 20 to 300 U/g koji with an aqueous common salt solution and subjecting the mixture to heated digestion, followed by compression filtration. Target soy sauce with a good flavor is obtained by adding soy sauce lactic acid bacteria and soy sauce yeast cells to the moromi mash after heated digestion, and subjecting the resultant to fermentation and maturation, followed by compression filtration.

Abstract: A fermented seasoning which does not have the bitterness specific to peptides and can be easily ingested orally, in spite of containing large amount of peptides is provided. Namely, a fermented seasoning obtained by adding salt water to an Aspergillus culture or a mixture of the Aspergillus culture with a plant-derived protein material and by controlling the leucine aminopeptidase-I activity in the moromi to be 1.0 U/ml or less, and also controlling the leucine aminopeptidase-II activity in the moromi to be 0.5 U/ml or less, within 10 days after the preparation.

Abstract: The present invention addresses the problem of obtaining a very low common salt soy sauce which contains flavor component favorable for a soy sauce at high concentrations and has a common salt concentration of 1.0 to 4.0% (w/v) and an ethanol concentration of 8.0 to 20% (v/v) without using any special means. According to the present invention, in a method for producing a soy sauce, a carbohydrate raw material and water or an aqueous common salt solution are added to a first moromi, in which the viable soy sauce yeast cell count per 1 g of moromi is 1×107 cells or more, followed by fermentation to prepare a second moromi having a common salt concentration of 4.0 to 12.0% (w/v) and an ethanol concentration of 4.0 to 12.0% (v/v), and then, a carbohydrate raw material and water or an aqueous common salt solution are added thereto to prepare a third moromi, in which the viable yeast cell count per 1 g of moromi is 2×106 cells or more, and which has an ethanol concentration of 2.

Abstract: The present invention provides soy sauce that comprises significant amounts of peptides, and, in particular, hypotensive peptide Gly-Tyr and hypotensive peptide Ser-Tyr, exhibiting a high degree of angiotensin-I-converting enzyme-inhibitory activity and has hypotensive effects while containing no hypotensive agent. Target soy sauce is obtained by mixing soy sauce koji having protease activity of 20 to 300 U/g koji with an aqueous common salt solution and subjecting the mixture to heated digestion, followed by compression filtration. Target soy sauce with a good flavor is obtained by adding soy sauce lactic acid bacteria and soy sauce yeast cells to the moromi mash after heated digestion, and subjecting the resultant to fermentation and maturation, followed by compression filtration.

Abstract: A fermented seasoning which does not have the bitterness specific to peptides and can be easily ingested orally, in spite of containing large amount of peptides is provided. Namely, a fermented seasoning obtained by adding salt water to an Aspergillus culture or a mixture of the Aspergillus culture with a plant-derived protein material and by controlling the leucine aminopeptidase-I activity in the moromi to be 1.0 U/ml or less, and also controlling the leucine aminopeptidase-II activity to be 0.5 U/ml or less, within 10 days after the preparation.