METHOD FOR PRODUCING FERMENTED MATERIAL OF WHEAT BRAN WITH MUCILAGE AND GABA CONTENT USING MIXED FERMENTATION AND METHOD FOR MANUFACTURING COOKIE USING FERMENTED MATERIAL OF WHEAT BRAN

摘要

The present invention relates to a producing method of fermented wheat bran with enhanced mucilage and GABA content through a mixed fermentation and a producing method of cookies, using the fermented wheat bran. More specifically, mucilage and peptide are produced through a first Bacillus subtilis fermentation using Bacillus subtilis HA, and fried and fermented wheat bran with enhanced GABA content is produced through a second lactic acid bacteria fermentation using Lactobacillus plantarum K154. Wheat bran which is mostly discarded as food by-product is heat-treated and dried by a frying process, thereby improving storage properties and flavor thereof so as to be used as a food raw material. As a result, a food material with enhanced bioactive substances such as mucilage, GABA, peptide, probiotics, and the like is developed by a first Bacillus subtilis mixed fermentation and a second lactic acid bacteria mixed fermentation, using fried wheat bran powders.