PURPOSE: A manufacturing method of an enzyme food is provided to help diet, bowel movement, and health maintenance by providing nutrients in kimchi and a nutritional active enzyme material of unpolished rice.CONSTITUTION: A manufacturing method of an enzyme food comprises the following steps: making mixed kimchi by mixing 86.08 wt% of white cabbage, 10 wt% of radish, 1.0 wt% of leaf-mustard, 1.0 wt% of unpolished rice flour, 0.1 wt% of parsley, 0.1 wt% of broccoli, 0.02 wt% of burdock, 0.02 wt% of balloon flowers, 0.02 wt% of lotus root, 0.1 wt% of lentinus edodes, 0.01 wt% of aloe, 0.01 wt% of Angelica keiskei, 0.02 wt% of seaweed, 0.01 wt% of sea weed fusiforme, 0.01 wt% of anchovy, 0.01 wt% of oyster, 0.01 wt% of orange, 0.01 wt% of pineapple, 0.1 wt% of garlic, 0.2 wt% of ginger, 0.5 wt% of onion, 0.1 wt% of spring onion, 0.1 wt% of leeks, 0.01 wt% of ginseng, 0.3 wt% of pepper powder, 0.1 wt% of natural salt, 0.02 wt% of Eucommia ulmoides Oliver leaves, 0.02 wt% of green tea leaves, and 0.02 wt% of mulberry leaves mixing 14-30 wt% of the mixed kimchi with 68-85 wt% of ambryo buds and aleurone layer of unpolished rice, and steam-sterilizing the result thereof cooling the steam-sterilized mixture to 40 deg. C injecting 0.1-2 wt% of aspergillus to the mixture, and culturing and fermenting the mixture for 48 hours and putting the cultured material into a dryer to dry the material until the water content becomes 10% or less, and pulverizing the solid content.COPYRIGHT KIPO 2013본 발명은 김치성분을 함유한 효소식품의 제조방법에 관한 것으로서, 더욱 상세히 설명하면 엽 근채류, 해조류, 과일류, 어패류, 버섯류를 혼합하여 제조한 혼합 김치에 현미 배아 및 호분층과 수용성 식이섬유소를 혼합한 담음 국균을 접종한 후, 48시간 동안 배양 발효시켜 과립 및 정제화함으로서 김치의 성분과 함께 수용성 심이섬유소 물질, 현미배아 및 호분층의 영양과 탄수화물인 전분의 분해효소인 아밀라제(Amylase),단백질분해효소인 프로테아제(Protease)등 각종 활성효소물질도 함께 섭취하여 다이어트 및 배변활성화를 가져오는 것을 특징으로 한다.
