公开(公告)号：US20150259635A1

公开(公告)日：2015-09-17

申请号：US14431767

申请日：2013-09-24

Applicant: UNIVERSITY OF ULSAN FOUNDATION FOR INDUSTRY COOPERATION

Inventor： Dae Sil Lee ,  Hun Taeg Chung ,  Sung Hoon Back ,  Seung Je Woo ,  Sun Oh Jeong

IPC: C12G3/02

CPC classification number: C12G3/02

Abstract: Disclosed is a method of preparing ginkgo fermented liquor, the method including: preparing ginkgo hydrolysate by mixing ginkgo with heat-tolerant amylase to allow an enzyme reaction at a temperature from about 70° C. to about 100° C.; and mixing the ginkgo hydrolysate with a fermentation strain to allow fermentation. According to the embodiment, use of the heat-tolerant α-amylase leads to production of hydrolysate at a high temperature, and accordingly, hydrolysis and solubility of the resultant may be improved. In addition, the resultant is prevented from being contaminated with other microorganisms, thereby preventing decomposition of ginkgo and preparing ginkgo fermented liquor having ginkgo's own taste and flavor and a physiologically active material.

Abstract translation: 公开了一种制备银杏发酵液的方法，所述方法包括：通过将银杏与耐热淀粉酶混合以在约70℃至约100℃的温度下进行酶反应来制备银杏水解产物; 并将银杏水解物与发酵菌株混合以允许发酵。 根据实施方案，使用耐热α-淀粉酶导致在高温下生产水解产物，因此可以提高所得物的水解和溶解度。 此外，防止了所得物被其他微生物污染，从而防止银杏分解并制备具有银杏本身味道和风味的银杏发酵液和生理活性物质。