SEO, HYOJEONG,徐孝贞,徐孝貞,YANG, TAE JOO,杨泰周,楊泰周,CHI, HYUN,池玄,CHOI, MYEONG-HYEON,崔明贤,崔明賢,PARK, SEUNG WON,朴承源,HONG, YOUNGHO,洪暎镐,洪暎鎬
申请号：
TW108104903
公开号：
TW201940072A
申请日:
2019.02.14
申请国别(地区):
TW
年份:
2019
代理人:
摘要：
The present disclosure relates to a method for preparing a fermented composition, and more specifically, to a method for preparing a fermented composition with improved odor, which comprises preparing grain flour； performing primary fermentation of the grain flour using yeast； performing secondary fermentation of the primary fermented product using a strain of the genus Bacillus； and obtaining the secondary fermented product. The fermented composition of the present disclosure has a high content of a peptide with a low molecular weight, and thus enables the increase of digestibility and absorption rate of proteins during ingestion while also improving the peculiar odor of a fermented product to enhance its palatability.本發明係有關用以製備發酵組成物的方法，且更具體而言，有關用以製備具有經改良之氣味的發酵組成物的方法，其包含製備穀粉；使用酵母進行穀粉的初發酵；使用芽孢桿菌(Bacillus)屬之菌株進行初發酵之產物的後發酵；以及獲得後發酵之產物。本發明之發酵組成物具有高含量的低分子量胜肽，且因此得以在攝取期間增加蛋白質之消化率及吸收率，同時亦改良發酵產物的異味以增強其適口性。
