SALT-FREE MISO PRODUCTION METHOD, SALT-FREE MISO, HEPATIC FUNCTION IMPROVEMENT AGENT, AND HYPERTENSION IMPROVEMENT AGENT

摘要

Provided are: a production method for salt-free miso, in which steamed soy beans and koji are pressurized, heated, and fermented; salt-free miso obtained by said production method; and a hepatic function improvement agent and a hypertension improvement agent that contain said salt-free miso as an effective component thereof.