Rice Lactobacillus Fermented Food Composition with Antimicrobial and Antiviral Effect Containing Rice Glycolic Acid Fermented with Kimchi Lactobacillus as an Active Ingredient
PURPOSE: A lactic acid fermented food composition containing rice hydrolysate is provided to obtain rice-fermented food of high value added and to ensure antibacterial and antiviral effects. CONSTITUTION: An antiviral composition against avian influenza virus contains Lactobacillus sakei ProBio-65(deposit number: KCTC 10755BP) extracted by Kimchi or a culture thereof. A lactic acid bacteria-fermented food composition with an antibacterial effect for atopic dermatitis includes lactic acid bacteria -fermented liquid prepared by adding the Lactobacillus sakei ProBio-65 to rice hyrolysate and fermenting. The lactic acid-fermented food composition with an antiviral effect against avian influenza virus contains the lactic acid bacteria-fermented liquid of rice. [Reference numerals] (AA) Dipping rice in purified water； (BB) Rice blending； (CC) Pre-gelatinization； (DD) Main gelatinization； (EE) Alpha-amylase primary glycosylation； (FF) Glucoamylase secondary glycosylation； (GG) Filtering； (HH) Mixing； (II) Sterilizing(100°；C,20miin)； (JJ) Inoculating strain and fermenting(37°；C, 11-14hr)； (KK) Mixing； (LL) Rice-fermented food composition； (MM) Whole milk powder； (NN) Starch syrup본 발명은 김치유산균으로 발효한 쌀당화액을 유효성분으로 함유하는 항균 및 항바이러스 효과를 가진 쌀발효식품조성물에 관한 것으로, 보다 상세하게는 쌀당화액을 주재로 하고 여기에 김치유산균을 접종하여 발효시켜 제조한 것으로서 아토피 피부염 및 조류독감바이러스 등 항균 및 항바이러스 효과를 가지는 쌀유산균발효식품조성물 및 이를 함유하는 건강기능식품에 관한 것이다.
