METHOD FOR PREPARING FERMENTED GINKGO BILOBA BEVERAGE USING HEAT-RESISTANT AMYLASE
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United States of America Patent
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Issued Date -
Sep 17, 2015
app pub date -
Sep 24, 2013
filing date -
Sep 28, 2012
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Abandoned
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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.
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