Japan uses soybeans to make healthy new foods

Japanese Ikeda saccharification company uses fermented soybeans to produce healthy foods rich in gamma-aminobutyric acid, and is currently being sold in the Japanese domestic market.
According to the new product information published by the company, gamma-aminobutyric acid is a natural amino acid found in the cerebellum of humans and animals. Animal experiments have shown that it has the effects of preventing hypertension, improving blood circulation in the brain, stabilizing mental conditions, and suppressing depression. It is generally believed that it is difficult for soybeans to produce this amino acid, but this company has used a combination of traditional fermentation and anaerobic fermentation to produce fermented soybean meal, which contains gamma-ammonium per 100 g of dried soybean meal. About 1,000 mg of tyrosinate. In addition, this soy flour also contains a certain amount of isoflavones, which have antioxidant and prevent osteoporosis.
The soy flour can be eaten as an additive for foods. Ingesting 20 mg of gamma-aminobutyric acid daily can meet the needs of the human body.