Puffed grain fermented enzyme having superoxide dismutase activity and catalase activity, production method therefor, and food composition comprising same

Abstract

The present invention relates to a puffed grain-fermented enzyme having excellent superoxide dismutase activity and catalase activity, formed by fermenting puffed grain with a Bacillus amyloliquefaciens strain, a method for producing the same, and a food composition including the same. According to the present invention, since no food additive enzyme or coating agent is added, the puffed grain-fermented enzyme provides excellent taste and economic efficiency while exhibiting superior superoxide dismutase and catalase activities.

Dependencies are inferred from the claim text.