TWI272912B - Manufacturing method for functional fermentation milk containing angiotensin converting enzyme inhibitor - Google Patents

Abstract

Provided is a manufacture method for functional fermentation milk containing angiotensin converting enzyme inhibitor, comprising the steps of inoculating an appropriate amount of lactobacillus into original milk contributed to manufacture fermentation milk, and after inoculating the lactobacillus, further adding 0.1 to 1.0% of proteinase thereto and terminating the fermentation reaction after inoculating the lactobacillus and fermenting for 3 to 10 hours. The manufacturing method of this invention can make fermentation milk containing higher contents of angiotensin converting enzyme inhibitor in shorter time than former fermenting means. And the fermentation milk manufactured thereby has no bitter taste and can be used to control blood pressure.

Description

1272912 IX. Description of the invention: [Technical field to which the invention pertains] a The present invention relates to a method for preparing a functional fermented milk, and more particularly to a method for preparing a functional fermented milk containing a vasopressin converting enzyme inhibitor . [Prior Art] High blood is one of the top ten causes of death in recent years, and it is also one of the most important risk factors for coronary artery disease and cerebrovascular disease. Therefore, a good blood balance system is an important preventive work for the health of middle-aged and elderly people. The way to cause high blood pressure in the human body is to make a vascular vasopressin in the kidneys. (angi〇tensin p, through the blood circulation, through the action of angiotensin I converting enzyme (hereinafter referred to as ACE) in the lung, to produce physiologically active vasopressin H (angi〇tensin H) This vasopressin II promotes the activation of the sympathetic nervous system, which in turn promotes the contraction of vascular smooth muscles, and simultaneously stimulates the adrenal cortex (ac}renal c〇rtex) to release aldosterone, which increases the kidney's sodium ion concentration. On the other hand, ACE can also reduce the concentration of bradykinin with vasodilatation, which causes an increase in gold pressure. Therefore, chemically synthesized ACE inhibitors have been used in medical clinics. To treat patients with primary or recurrent hypertension in order to reduce the risk of hypertension. Traditionally used chemically synthesized ACE inhibitors, such as Captopril, Enalapri, Lisinopril, etc. However, chemical synthesis of 1272912 inhibitors or More or less - some side effects" _ use ... the side of the patient, it is undoubtedly the snow 3 standard blood pressure value, m Bu = "", the value of £ has been higher than these High blood pressure L: -2 = degree of blood pressure lowering drug 'for ~ yang σ such as another kind of therapeutic adjuvant made from natural foods and safer, has become the focus of many studies in recent years. The substance f that is required by the body is added to the silky food from the peptide produced by the hydrolysis of protein enzymes. Even if it is eaten by f, it does not become too much burden on the body. For this reason, some short bonds are found. The peptide has the effect of inhibiting ACE. It can be used as a side-effect or adjuvant therapeutic agent. 1 It is known from the natural material f cap to prepare these short-chain peptides, which can be used to decompose proteins by protease (P). The lactic acid bacteria are used for the fermentation of the lactic acid bacteria. The former is disclosed in Japanese Patent Application Laid-Open No. Hei 8-99994, which is based on the use of animal milk as a raw material, and is obtained by enzymatic hydrolysis treatment with protease and Carboxy-peptldase. The patent application needle of the Japanese Patent Application Laid-Open No. Hei 8-283173 discloses a fermented milk having a blood pressure effect by fermenting cow's milk with lactic acid bacteria (10)(10)a7/M Sp.). The effect of the oligopeptides, the latter of which is described in Japanese Patent Application Laid-Open No. Hei. No. Hei. For example, although the speed of recombination of eggs to produce S-peptide is relatively fast, when the enzyme is hydrolyzed, it will produce the desired peptides, and will also produce unwanted and difficult to separate and remove. The peptide (for example, a peptide that exhibits bitter taste), and because of the fast reaction of the enzyme hydrolysis, often 1272912 due to overreaction, the success of the ACE inhibitory effect of Chengshengzhi is hydrolyzed to a non-ACE inhibitory effect. The molecule (for example, an amino acid) causes the resulting product to have an ACE inhibitory effect. The soil is fermented with lactic acid bacteria to prepare a fermented milk containing an ACE inhibitor, and the product of _2 can be produced without further treatment. Into the product, and 2 flavors 2, such as bitterness) 'But the disadvantage is that the fermentation day of the f is too long' - the average time, it takes 8 to 48 hours to get the product with Ac fruit, not only sour taste Poor, and the content of the ACE inhibitor contained in the product is much less than that obtained by enzymatic hydrolysis: and, if it is to be prepared in a short period of time, the product has a higher yield of ACE inhibitors. The product of bitter taste, known as The technology produces a method of preparing a product that produces a relatively bitter-free product in a short period of time. W-Inhibitor [Explanation] The purpose of the present invention is to provide a method of preparing a fermented milk containing a woven inhibitor. The time of the yeasting process ^ The other purpose of the invention is to provide the method of making fermented milk without bitterness. # ACE inhibitors are used in combination with the above-mentioned objects of the present invention, and the use of an enzyme is provided hereby, and it is stated that an ACE inhibitor is provided here, but the second day is carried out. ^Preparation method of milk. According to the preparation method of the fermented milk of all ACE inhibitors according to the present invention, the step 1272912 includes: in the case of inoculating the lactic acid bacteria in the raw milk for preparing the fermented milk = 0 to 2 hours after the inoculum, adding Q in step by step i~ The egg is relative to the total amount of protein in the fermented milk), and finally the fermentation reaction is stopped 3 to 10 hours after the fermentation. According to the method of dressing _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ When stored in the refrigerator during the effective period of storage, the bitterness will not be able to be fed. According to the fermented milk containing ac according to the present invention, the primary "pressure of the old: the yeast can effectively regulate the mouse. [Embodiment] According to the method for preparing a blood-containing (ACE)-inhibiting hairpin according to the present invention, the method comprises the steps of: "removing (1) preparation_stock milk for preparing fermented milk, and Injecting lactic acid bacteria into the raw milk; (2), step (1) towel _ raw milk is placed at a temperature suitable for the growth of the milk (four) to carry out a fermentation reaction; (3⁄4 further adding a protease to the raw material milk in the step (2); 4) The reaction is terminated after the completion of the fermentation reaction. The raw material milk which can be used for preparing the fermented milk can be used as long as it can be used for the fermented milk, and there is no special 1272912. , also ^ can take the milk of the animal or add water from the milk powder (Example of the package 2: 1. The animal is preferably a mammal, and the milk is used in the Γ >, sheep, horse, deer and human, but not limited to the city. The raw milk has a concentration which is limited by the present invention, but the obtained product has a better flavor, and the amount of the milk powder is 6 to b = 2 for the water for 1 (10) parts by weight. 'This is expressed as 6 to 15% (w/w). The raw material milk mentioned above may be whole t, low fat milk or skim milk, and there is no special limit here. In addition, no one in the technical field of the ' It can also be easily inferred that the raw milk can also be used as a plant protein, such as weakly weighed silk and soy milk. The inoculum of the above-mentioned lactic acid g is not particularly limited in this wealth. The cost, the possibility of occurrence of contamination, and the time required for fermentation, the inoculum amount is preferably between lxlo4~lxl〇8 CFU/ml, more preferably between IxlO5~lx107 CFU/ml. It can be used in the present invention. The lactic acid bacteria are not particularly limited herein, and any conventional or unknown lactic acid which can be used for preparing fermented milk All of the bacteria can be used in the present invention, and examples exemplified herein include Lactobacillus spp) (Example:

Lactobacillus bulgaHcus, L. helveticus, L. casei, L acidophilus, L. lactis, L. reuteri, L. brevis), genus genus (9) Γ φcc (10) spp·) (for example, 叩 叩; „·—), lactic acid bacillus (10) er/wm spp.) (for example, humiliation (10) longum, Β· bifidum, Β· infantis, β breve, β lacds), etc., the value is not limited thereto. It is applied to the method indicated in the present invention for fermentation. For lactic acid bacteria, a single lactic acid strain can be used, or a plurality of lactic acid strains can be mixed with 1272912: both methods are often applied to conventional fermented milk = therefore, it is not particularly limited in the present invention. In the present invention, the above-mentioned step (3) adds the egg _ correction =: time:: more preferably., inside. can be in mid-February, and there is no particular limitation here, as long as it is It is possible to hydrolyze 3 to 5 〇 mutual/two pairs of proteins, and is not limited to the above lactic acid bacteria. The above-mentioned added protein conversion concentration is preferably 2 2 WW) (relative to the total amount of protein in the fermented milk) More preferably 0.3 to 07% (W/w) 〇 · - Generally speaking, the milk described The growth temperature of the acid bacteria is about 3 〇~ machine == between the temperature days suitable for the growth of the lactic acid bacteria in the above step (3), more preferably between 37 and 43 ° C. According to the present invention: In the preparation method of the fermented milk containing the woven inhibitor, the fermentation time is preferably from 3 to 10 hours, more preferably from 4 to 8 hours. According to the present invention, the fermentation containing the ACE inhibitor The milk=preparation method 'after step (4) further comprises a step of ending the fermentation reaction, which can be achieved by conventionally cooling or heating off the square wire, and the lactic acid bacteria and protease are temporarily or permanently inactivated, For example, fermented milk to 0 to post, preferably 3 to 叱, or heat sterilization to permanently inactivate the lactic acid bacteria and the protease. 1272912 Examples 1 to 4 are prepared in deionized water containing 5.5% (w/w) whole fat. Milk powder, 4.5% (w/w) skim milk powder and 7% (w/w) of raw sugar milk, and sterilized by heating at 95 ° C for 10 minutes, and then cooled to 43 ° C, then added lactic acid bacteria The powder Yo-MIX 401 or the lactic acid bacteria powder yC-38〇, the inoculation amount is 0.011 U/L (about 1.6×10 6 CFU/ml) and 〇·2 U/L (about 2. 0xl〇6CFU/ml), and added 〇35 or 0.45% (w/w) of Flavourzyme® protease (purchased from Novo Nordisk (N〇v〇N〇rdisk) for 2 hours after inoculation or 2 hours after inoculation. A/S) 'Denmark), incubated at 43 ° C for 5 hours. Among them, the lactic acid bacteria powder Yo-NLTK 4〇1 is a mixed powder of Lactobacillus bulgaricus and Streptococcus ermopMws, which is purchased from Danisco A/S, Denmark. For product information, please refer to the attachment and the company. The website (http://www.danisco.com/); and the lactic acid bacteria powder yC_380 is also a mixed powder of ζ和义, but it is purchased from Chhr Hansen A/S of Denmark. Please refer to the attached website and the company's website (http://www. chr-hansen.com/). After the product is inactivated by a water bath at 100 ° C for 10 minutes, centrifuge at 6,000 xg for 30 minutes to obtain the supernatant (milk Clear the parts) and freeze them separately. The receiver measures the content of the scent in the sample by the following steps: The lyophilized lyophilized powder is placed in a concentration of 100 mg/ml in deionized water, filtered through a 〇·2μπι and a 5Kd molecular weight filter, and then passed through an appropriate After dilution, take 50 ^ iL ' at room temperature and add 2 ml of solution containing O-phthaldialdehyde reagent to carry out the reaction for 2 minutes 11 1272912 and then steal at a wavelength of 3 _ its suction. Here (10) protein gland _ her not. ^Standard»Do the standard calibration curve and convert the content of the peptide contained in the sample. When expressed in terms of the product relative to the fermented milk, it is expressed in units of fine mg/ml in the present invention; the silk is in the form of a broth relative to the fermented milk whey The unit is expressed in mg/g. Then, the whey inhibiting ability of ACE is determined by the following steps: First, buffer solution A (1 mM boric acid buffer solution, ρ Η 8 · 3) and buffer solution 100 (100 mM boric acid buffer solution containing 600 mM sodium chloride) , ρΗ8·3) 〇 Configure ACE solution: Add 5 Unit ACE powder to 5 〇ml of buffer solution A, and add an equal amount of buffer solution B to obtain 50 um/ml ACE solution. The configuration of a solution of hippuric acid-histamine-His-Leu (HHL): 500 mg of HHL powder, each of which was added to 38.8 ml of buffer solutions A and B, and uniformly mixed to obtain a 15 Hz μH HHL solution. At the time of measurement, the appropriate concentration of whey is filtered through 〇2μιη and 5Kd molecular sieve filter, and then dissolved in a mixed solution of 5ml of buffer solution A and 5ml of buffer solution B, and then 75μί sample and ACE solution are taken. 75 μί of the mixture was preheated at 37 ° C for 10 minutes, and a 15 mM HHL solution was added as a substrate. After the mixture was reacted in a water bath at 37 ° C for 30 minutes, the reaction was quenched by the addition of 0.25 ml of 1N hydrochloric acid. The resulting hippuric acid was detected by high performance liquid chromatography (HPLC) at 228 nm to determine the percentage of inhibition of ACE activity. 12 1272912 a:A, as follows: Inhibition ability (%) = [(AC-AS) / (AC-AB)] χίοο c = absorbance after replacing whey reaction with buffer As = after reaction with whey Absorbance Αβ- replaced whey with buffer. The absorbance IC5 value measured after the reaction was stopped by adding hydrochloric acid before the reaction: / After determining the inhibition ability of ace, the logarithm of the concentration and the inhibition energy were plotted. The regression curve is obtained, and according to the regression equation, the whey concentration required to suppress 50% of the CE activity can be obtained, that is, the IC50 value. The lower the IC50 value, the stronger the effect of suppressing ACE. The peptide content and the IC5() value in the above-mentioned measured samples are shown in Table-〇Comparative Examples 1 to 4, respectively, in Examples 1 and 2, no protease or no lactic acid bacteria were added, and Example 1 and The method and procedure of the second method are carried out for the same experiment and the S-form, and the results obtained are also shown in Table 1. Further, no protease was added in Examples 1 and 2, and no lactic acid bacteria were inoculated as a control group to compare the differences between the test groups. The results are shown in Table 1. As can be seen from Table 1, whether the protease is added alone or the protease is mixed with the lactic acid bacteria, the content of the peptide in the whey is actually higher than that of pure milk or purely lactic acid bacteria. In addition, as can be seen from Table 1, the samples with both protease and lactic acid bacteria (Examples 1 and 2) have significantly lower jc 5 〇 values than the comparative examples (the lower the IC5 表示 value indicates ACE inhibition). 13 1272912 The stronger the effect). This result shows that more effective new substances can be produced. It is called fermented milk, and it is confirmed that ==: fermented milk with the amount of enzyme added to the whey peptide contains the experimental group consistently 'bacterial species design wins IC50 value---i±L_^r__ (mg/ Ml) Example 1 Yo-MIX 401 0.35 (〇hr) 28.5 0.281 0.45 (〇hr) 32.8 0.266 Example 2 YC 380 035 (〇hr) 273 0.169 0-45 (Ohr) 35.1 0.126 Example 3 Yo-MIX 401 0.35 (2 hr) 26.5 0.291 0.45 (2 hr) 29.3 0.277 Example 4 YC 380 0.35 (2 hr) 25.2 0.187 0.45 (2 hr) 32.6 0.145 Comparative Example 1 Yo-MIX 401 - 5.8 0.515 Comparative Example 2 YC 380 - 7.5 0.529 Comparative implementation Example 3 - 0.35 (〇hr) 29.4 0.399 Comparative Example 4: 0.45 (〇hr) 36.5 0.360 Control Group 1 - 2.1 0.708 Remarks: "A" table is not added to the same conditions as in Examples 1 to 4, But with different lactic acid bacteria powder (Yo-MIX 401, YC 380 or LH 1〇〇) and protease (pr0Zyme 6®, 14 1272912

Amano Pharmaceutical Co" Ltd" Nagoya, Japan), and the raw milk was replaced by 9.4% (w/w) whole milk powder instead of all milk powder, and the protease concentration was changed to 25.25% (w/w ), to separately detect the peptide content, IC50 value and pH value in the whey, and the test results are shown in Table 2. Among them, 'lactic acid bacteria powder LH 100 is a mixed powder of /ac and is purchased from Rhodia strain company (http://www.rhodia.com/). The inoculum amount of the lactic acid bacteria used in the present invention is as shown in Table 2 below: Table 2 Inoculum size, culture conditions and sterilization conditions of the fermented milk in the fermented milk

Lactic acid bacteria Yo-MIX 401 YC 380 LH 100 Inoculation amount 0.011U / L 0.2U / L 0.05U / L j conditions (about 1.6xl06 CFU / ml) (about 2.7xl06 CFU / ml) (about 5.0xl 〇 6CFU / ml) The results obtained by the test of 43〇C 43〇C 43〇C showed that although the content of peptides obtained by fermenting fermented milk with different proteases was different, the IC5 values measured were similar. It has been shown that different species have little effect on the peptide content values obtained by fermentation in accordance with the methods indicated in the present invention. When using the Prozyme 6® protease and the Flavourzyme® protease, it was found that the addition of Prozyme 6® protease and Flavourzyme® protease was effective in increasing the peptide content (IC5 depreciation) in the fermented milk, and both of them achieved good results. 15 1272912 Table 3 Different strains of hairpins 4K IC50 value of the pH value, peptide content and strain of whey in the yeast

Yo-MIX 401 YC 380 LH100

Ihr 6.58 6.58 6-58 言主: * is the 5 hr peptide content after 5 hours of fermentation * (mg / ml) ic50 value * - (mg / ml) 4.60 11.01 0.15 4.11 10.46 0.14 6.06 8.23 0.18 Example 6 hair powder YG_MIX 401 The time of fermentation is 对=====_______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ At the time, there is a downward trend, which means that when the health is saved, "two = c = : peptide substance (the peptide that helps lower blood pressure) increases, "flavor;" because of the money _ in the cold shot will still hold It will be more acidic 2 = change the sugar and acid ratio of the fermented milk and the addition of spices by means of the flavor adjustment of food processing. The whole two did not present any (four) money flavor. #过备白16 1272912 Table 4 Fermentation and Protease Addition After storage for different time, pH, acidity, peptide content, IC5 enthalpy and functional mouth & 0.35% 0.45% in whole milk or No. U PH value 1 ------ 酉 grade 2 ”%) 6.53 0 4.46 0.53 1 4.31 0.59 3 4.26 0.67 5 4.18 0.71 10 4.10 0.80 15 4.01 0.86 0 4.47 0.56 1 4.28 0.63 3 4.26 0.69 5 4.17 0.76 10 4.11 0.87 15 — 4.02 0.90 28.66 38.15 38.24 44.13 Remarks: 1· “,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, — Acid, no bitter temperature - acid, no bitterness 0.167 car ΐϋ δ δ complex, no bitter sputum on the same 0.147 Same as above 2 "1" table using the whole milk test," 2, the table using whey detection Example 7 to understand the different sugar content Addition of the peptide content in the fermented milk whey with 17 1272912. This is the condition in the first example, with the milk _ = ancestor tearing and simultaneously adding & 嶋 (w / w) of the egg (10) zyme), but Use different tests, and report the results after the job. According to the table 5, __plus

There is a slight downward trend, and in the case of the Tr α peptide containing I, it can be seen that the value of s 50 is rising every time. By the effect of (4) tH New Zealand, the addition of the white salt peptide content of the county and the inhibition of the blood stagnation & yoghurt " 廿 4 · · ( ( 10 换 换 换 换 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 1—In the whey, the 实验 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车 车There was no significant difference between the groups. There was also no significant difference in the actual inclusions between the experimental groups. 50 Sugar content (%) pH value -------- 0·0 4.44 3·5 4.43 2^__ 4.47 Remarks · "a", "b" table significant difference content (mil 75·5 ± 4.2a 0.226 ± 0.012s 441 ± 2.2b 〇 · 224 ± 0. 〇〇 3a 0.266 ± 0.024b IC50 value (mg/mli Example 8 Enzyme inhibition is to confirm that the fermented milk prepared by the method for preparing fermented milk containing vasopressin-converting 18 1272912 = agent according to the present invention does have blood pressure regulation The effect, here is the lactic acid bacteria powder γ 〇 X 401 added by the 0.4% (w/w) protease (Flav〇urzyme®) having a 1C% value of 266.266 mg/ml in the first embodiment. The fermented whey was tested on a 7-week-old male Spontaneously hypertensive rat (SHR) purchased from the National Experimental Animal Center. The rats were first randomly divided into two groups, one for each group. The experimental group's drinking liquid was only given to the experimental whey, which was treated with whey containing 5% sodium chloride as the drinking liquid of the mice, while the control group was treated with deionized water containing argon gas. Drinks. Feed and drink are taken freely. The feed and drink intake are recorded daily. The body weight and pressure of the mice are measured every two weeks for 8 weeks. The mouse gold pressure is the tail blood pressure measuring device (s〇ft) Qing BP 98-A '曰本) measurement. All the data in the example of the present invention are statistical analysis system (SAS 1985) statistical software package for statistical analysis of variance (ANOVA), Duncan, s multiple range test explored the differences between the samples. _ The results of the test showed that the heart rate and hop rate of the experimental group were slightly higher than that of the control group, but there was no significant difference between the two values. Poor There was no significant difference in body weight between the two groups during the silver meal (the results were not shown). Refer to the figure - for the primary hypertensive rats in the healthy fermented milk, the main The change of systolic blood pressure during the period. It can be seen from the first figure that the feeding of the drink was not started at 8 weeks of age. The mean systolic blood pressure of the control group and the experimental group were 19 1272912 and 145.3 and 145·5 mmHg, respectively. There was a significant difference in mean systolic blood pressure at the 12th week of feeding, which was 173·4 (control group) and 164.3 mmHg (experimental group), with a difference of 9.1 mmHg, which was different from 14 weeks after feeding. Up to 15.1 mmHg, which differs to 15.9 mmHg at 16 weeks of age. See Figure 2 for the change in diastolic blood pressure during feeding of fermented milk whey in primary high gray pressure mice. As can be seen from the second figure, the mean diastolic blood pressure of the control group and the experimental group at the age of 8 weeks (the feeding diet has not yet started) was 107·4 mmHg. When the drink is fed to the 14th week of age, the average systolic blood pressure has been

There were significant differences between 147.5 (control group) and 129. ι mmHg (experimental group), which differed by 18.4 mmHg, and were 1462 (control group) and 6 mmHg (imposed group) at ι 6 weeks after feeding. ), the difference ls stone beer. ...~ Μ Μ 晬 晬 对 对 对 对 对 对 对 对 对 对 对 对 对 对 对 对 对 对 对 对 对 对 对 对 对 对 对 对 对 对 对 对 对 对 高 高 对 高 高 高 高 高 高 高 高 高Time-effective features. Therefore, two,

Clear food gluten-fermented hypertensive mice, long-term _ feeding obvious blood pressure reduction effect. See rut 20 1272912 [Simplified illustration] The first picture shows the change in contraction pressure during the feeding of fermented milk whey in primary hypertensive rats. : Control group;: Experimental group (drinking fermented milk) The second figure shows the changes in diastolic pressure during the feeding of fermented milk whey in primary hypertensive rats. : control group;: experimental group (drinking fermented milk) [main component symbol description]

Claims (1)

1272912 - Shirt. Record_Side_秘丨10, the scope of application for patents: L "一旧1111"111_' " II * i.- Preparation method of fermented milk containing vascular l-transfer-inhibitor, the steps of which include: (1) Preparation - a raw material milk for preparing fermented milk, and inoculating an appropriate amount of lactic acid bacteria in the raw material milk; (2) placing the raw material milk in the step (1) at a temperature suitable for the growth of the lactic acid bacteria; (3) in- In the raw material milk of the step (7), adding 〇1 to L〇% (w/w) of the protease within 0 to 2 hours after inoculation of the lactic acid bacteria; and (4) the fermentation time of the fermentation reaction is up to 3~ The reaction was stopped after 1 hour. 2. The method for preparing a fermented milk containing a vasopressin converting enzyme inhibitor according to claim 1, wherein the raw milk is obtained from milk secreted by a mammal or reduced by adding water to milk powder. Restore milk. 3. The method for producing a fermented milk containing a vasopressin-converting enzyme inhibitor according to claim 2, wherein the reduced milk has a milk powder content of 6 to 15% (w/w). 4. The method for producing a fermented milk containing a vasopressin-converting enzyme inhibitor according to claim 1, wherein the raw material milk is a vegetable protein solution. 5. The method for producing a fermented milk containing a vasopressin-converting enzyme inhibitor according to claim 4, wherein the vegetable protein solution is soybean milk. 6. The method for preparing a fermented milk containing a vasopressin-converting enzyme inhibitor according to claim 1, wherein in the step (1), the amount of the lactic acid bacteria is 1272912 is lxio4~lxl〇8 CFU/ml . 7. The method for preparing a fermented milk containing a vasopressin-converting enzyme inhibitor according to the invention, wherein the lactic acid bacteria in the step (1) is selected from the group consisting of Lactobacillus (Z(10)okcz·//(10)spp·). , Streptococcus 〇 sv which price (10) (10) spp) and the bifidobacterium Lactobacillus (Secret (10) ^ surface spp ·) composed of ethnic groups. 8. The method for producing a fermented milk containing a vasopressin converting enzyme inhibitor according to claim 7, wherein the Lactobacillus is selected from the group consisting of Lactobacillus bulgaricus > L. helveticus 'L. casei > L acidophilus > L. lactis ^ L. reuteri ^ L. brevis The preparation method of fermented milk containing vasopressin conversion agent according to item 7 of the patent scope 'where the streptococcus genus' Mrept〇coccus therm〇pMus. 〇 〇 = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = B bifidum' B Yucan•heve and B. IaCtis are the group of fluorine. 11. If the preparation method of the fermented milk containing the blood inhibitor described in the application of the patent (4) item i, the protein is dehydrated in the water under the surface t'PH (6) - 12. The inhibitor of the invention in the scope of claim i The preparation method of the fermented milk has a temperature of 30 to 45. (: Between. Over. The sour sorghum grows 23 / ~ 2 • If you apply for the patented range of $1 containing the fermented milk method, the palace dust dust conversion enzyme inhibition system is cooling or heating minus [Study of the method for the termination of the reaction. 14. The method for preparing fermented milk of the preparation described in the Patent Application No. 2, the vasopressin-converting enzyme inhibits the Xie system by the raw material. Applying for the patented Fan Park, item 】 includes the solution of the victory. The system of cut fermented milk,: 1 has blood, followed by conversion enzyme inhibition 16.1 contains vascular group secret;; so that the yeast does not show bitter taste. For example, the fermented milk of the patented r pi/, (10) paste is prepared by the preparation method (4) of the fermented milk containing the vasopressin-converting enzyme, which is described in the above-mentioned item. The vasopressin-converting enzyme is hydrolyzed by the protein of the ritual protein. The whey powder of the inhibitor is obtained by taking the supernatant liquid and drying it. The clock fermentation, the fermented milk prepared wrong enzyme inhibitors are prepared from the scope of the patent application as in item 1 comprising vasopressor oct conversion. Su 241272912 26