Division Description:
United Kingdom
Fermented black bean extract (Touchi extract) is a fine light-brown protein-rich powder obtained by water extraction of small soybeans (Glycine max) fermented with Aspergillus oryzae. The extract contains an a-glucosidase inhibitor.
| Chemical characteristics of fermented black bean extract | |
|---|---|
| fat | Not more than 1 % |
| protein | Not less than 55 % |
| water | Not more than 7 % |
| ash | Not more than 10 % |
| carbohydrate | Not less than 20 % |
| a-glucosidase inhibitory activity | IC50 min 0,025 mg/ml |
| Soy isoflavone | Not more than 0,3 g/100 g |