Preparation method of an edible enzyme food with alpha amylase (alpha-amylase)

A technology of Bacillus subtilis and food, which is applied in the field of food preparation using edible enzymes of Bacillus subtilis, which can solve the problems of bacteremia, difficulty in death, high cost and facilities, etc.

Pending Publication Date: 2020-07-07
WELL BEING LS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] For example, Aspergillus can produce high concentrations of α-amylase and protease, but it is a fungus, so it is not easy to die
[0012] The problem is that due to the use of live bacteria as in the case of side effects of probiotics, when immunodeficiency is induced in such as transplant surgery patients, congenital/acquired immunodeficiency syndrome patients, patients undergoing anticancer treatment, etc. When ingested under the condition of the immune system, such as infants, or the state of the immune system due to extreme fatigue, it may cause bacteremia, and Aspergillus, such as Aspergillus, is a fungus, so compared with conventional Bacte...

Method used

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  • Preparation method of an edible enzyme food with alpha amylase (alpha-amylase)
  • Preparation method of an edible enzyme food with alpha amylase (alpha-amylase)
  • Preparation method of an edible enzyme food with alpha amylase (alpha-amylase)

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preparation example Construction

[0028] The preparation method of edible enzyme food utilizing Bacillus subtilis of the present invention is characterized in that, comprises: (1) preparation step, prepares the fermented raw material as fermentation object; Add 3 times to 10 times the amount of water to the prepared fermentation raw materials, and add 1×10 7 cfu / g to 1×10 9 cfu / g is inoculated with Bacillus subtilis for the first time, and fermented for 24 hours to 168 hours at a temperature of 35°C to 45°C to obtain the first fermentation product; (3) the second fermentation step, in the first fermentation product in, to 1 x 10 7 cfu / ml to 1×10 9cfu / ml is inoculated with lactic acid bacteria for the second time, and fermented at a temperature of 35°C to 45°C for 24 hours to 168 hours to obtain a second fermentation product; and (4) a low-temperature sterilization step, at a temperature of 50°C to 70°C Next, carry out low-temperature sterilization for 20 minutes to 40 minutes to the second fermentation prod...

preparation example 1

[0043] Preparation Example 1: Cultivation of Bacillus subtilis

[0044] The culture medium of Bacillus subtilis usually uses a nutrient medium (Nutrient broth), which is heat-sterilized for more than 15 minutes under the sterilization conditions of a conventional microbial culture medium at 121°C, and the inoculum size of Bacillus subtilis is 1×10 5 cfu / ml to 1×10 6 cfu / ml, cultivated at 35°C to 40°C for 12 hours to 18 hours, the number of viable bacteria of Bacillus subtilis after cultivation is 1×10 9 cfu / ml to 1×10 10 cfu / ml range, and the number of viable bacteria concentrated by centrifugation is 1×10 11 cfu / ml to 7×10 12 cfu / ml. When it is freeze-dried to use powdered Bacillus subtilis, generally 1% (v / w) to 10% (v / w) of the amount of water used in the powder composition is added, and the added Bacillus subtilis at this time The number of viable bacteria is 1×10 7 cfu / g to 1×10 9 cfu / g.

preparation example 2

[0045] Preparation Example 2: Cultivation of Lactic Acid Bacteria

[0046] The culture medium of lactic acid bacteria usually uses MRS medium, which is heat sterilized for more than 15 minutes under the sterilization conditions of conventional microbial culture medium at 121°C, and the inoculation amount of lactic acid bacteria is 1×10 5 cfu / ml to 1×10 6 cfu / ml, cultivated at 40°C to 45°C for 12 hours to 18 hours, the number of live bacteria of the cultured lactic acid bacteria is 1×10 9 cfu / ml to 1×10 10 The range of cfu / ml, and the number of live bacteria of lactic acid bacteria concentrated by centrifugal separation is 1×10 11 cfu / ml to 5×10 12 cfu / ml. When it is freeze-dried and powdered lactic acid bacteria are used, usually 1% (v / w) to 10% (v / w) of the amount of water used in the powder composition is added. The number of bacteria is 1×10 7 cfu / g to 1×10 9 cfu / g.

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Abstract

The invention relates to a preparation method of an edible enzyme food with high-concentration alpha amylase (alpha-amylase), in particular to a preparation method of an edible enzyme food with high-concentration enzyme. Through first inoculation, bacillus subtilis with high heat resistance is inoculated to soybeans to generate alpha amylase with high concentration; through secondary inoculation,lactic acid bacteria and heat are used for sterilization, so that the final product has microbiological stability (the total number of bacteria is less than 103 cfu/g).

Description

technical field [0001] The present invention relates to a method of using Bacillus subtilis to prepare edible enzyme food with high concentration of enzyme, especially high concentration of α-amylase (α-amylase), in particular to a method of edible enzyme food with high concentration of enzyme The preparation method, that is, through the first inoculation, Bacillus subtilis with high heat resistance is inoculated on soybeans to generate high-concentration α-amylase, and through the second inoculation, lactic acid bacteria and heat are used to sterilize, so that the final product has Microbiological stability (the total number of bacteria is less than 10 3 cfu / g). Background technique [0002] Alpha-amylase refers to an enzyme that hydrolyzes glucoside secreted from the human body. Glucoside is a general term for glycosides that use glucose as a sugar moiety. In most cases, humans consume carbohydrates in the form of glucoside and digest them as energy. [0003] More speci...

Claims

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Application Information

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IPC IPC(8): A23L33/00
CPCA23L33/00A23V2400/121A23V2400/161A23V2400/143A23V2400/165A23V2400/125A23V2400/31A23V2400/315A23V2400/427A23V2400/175A23V2400/113A23V2400/169A23L11/50A23L29/06A23L29/065A23L3/40A23P10/20
Inventor 朴宗洵尹宪永李得植
Owner WELL BEING LS CO LTD
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