Manufacturing method for edible enzyme food using Bacillus sbutilis

• Main Authors: LEE, DEUK SIK, PARK JONG SOON, YOON HEON YOUNG
• Format: Patent
• Language: English; Korean
• Published: 07.07.2020
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a manufacturing method of an edible enzyme food using high concentration of α-amylase. In particular, the present invention relates to a manufacturing method of an edible enzyme food using high concentration of enzymes which can produce high concentration of α-amylase by inoculating Bacillus subtilis having high heat resistance into soybeans as a first inoculation, while having microbiological stability (total number of bacteria less than 10^3 cfu/g) in a final product through sterilization using lactic acid bacteria and heat as a second inoculation. 본 발명은 고농도의 알파아밀라아제(α-amylase)를 가지는 식용 효소식품의 제조방법에 관한 것으로서, 특히 1차 접종으로 내열성이 높은 바실러스 서브틸리스를 대두에 접종하여 고농도의 알파아밀라아제를 생성하게 하고, 2차 접종으로 유산균 및 열을 이용하여 살균함으로써 최종 산물에 미생물학적 안정성(총 세균수 10cfu/g 미만)을 가지며, 고농도의 효소를 갖는 식용 효소식품의 제조방법에 관한 것이다.