IMPROVING STARCH AND PROTEIN DIGESTIBILITY, LACTOBACILLUS AND THE SACCHARIFICATION BACTERIUM MIXED COMPOSITION AS A HEATING FOOD ADDITIVE

摘要

The present invention relates to a food additive for thermal processed food comprising mixed microorganism which is used an additive for thermal processed food such as noodles and tofu to improve starch and protein digestion after eating the thermal processed food. The present invention provides a food additive for improving starch and protein digestion comprising mixed microorganism consisting of sporeforming lactic acid bacterium and active spore-bearing saccharifying bacterium, wherein the active spore-bearing saccharifying bacterium constitutes 50 to 90% of the mixed microorganism. Desirably, the sporeforming lactic acid bacterium is Bacillus coagulans and the active spore-bearing saccarifying bacterium is Bacillus subtilis JNS (Depositary authority: Korean Culture Center of Microorganisms, deposit number: KCCM11289P, deposit date: 2012.6.25), and the mixed microorganism is added at 2x10^8 cfu to 2x10^11 cfu. The thermal processed food is any one or more food products among chocolates, noodles including plain noodles and ramen, beverages including coffee mixes, processed food including tofu and fish cake, and snacks. According to the present invention, the ability to digest starch and protein in the food is improved, thereby being helpful for the elderly and children to digest the food and absorb the nutrition.