Grain-fermented enzyme having gluten-degradation ability, method for producing same, and food composition comprising same
OwnerSung Oh SHON, Hwee Won JIinventors
Life of this patent
Estimating the term…
Abstract
The present invention relates to a grain-fermented enzyme which has α-amylase activity, protease activity, gluten degradation activity and fibrinolytic enzyme activity by fermenting a grain with a Bacillus amyloliquefaciens strain; a method for producing the same; a food composition including the same; and a novel Bacillus amyloliquefaciens strain having a gluten degradation ability. According to the present invention, no food additive enzyme is added, and thus, there is the advantage of providing a grain-fermented enzyme having excellent taste and economic efficiency and a gluten degradation ability.
Claims15
A grain-fermented enzyme fermented by Bacillus amyloliquefaciens strain, wherein the grain is one or more selected from the group consisting of defatted soybean, oat, brown rice, white bean, barley, sorghum, linseed, rice germ, pea, pea pod, wheat, rye and millet.
A method for producing a grain-fermented enzyme, comprising:
- (a) soaking grains in water;
- (b) removing the soaking water;
- (c) steaming the grains, and then sterilizing them;
- (d) subdividing the sterilized grains, and then cooling them;
- (e) inoculating the subdivided grains with Bacillus amyloliquefaciens strain, and then mixing them;
- and
- (f) fermenting the grain inoculated with the strain.
Bacillus amyloliquefaciens NPKE6 strain deposited under the accession number KCCM13257P.
Dependencies are inferred from the claim text.