Proteins, which have a wide range of applications in fields such as medicine and agriculture, are an important research subject, and many researchers are working to improve their functions. When improving proteins, there is a need to improve multiple functions in order to broaden their range of applications. Furthermore, it is also expected to increase yields and other factors in existing protein fields. Functions that require improvement include enzymatic activity, thermal stability, pH resistance, substrate specificity, and solubility. For example, if an enzyme with high thermal stability and improved enzymatic activity is obtained, it can be used under high temperature conditions, making it possible to catalyze the desired reaction more quickly than before. However, it is known to be difficult to simultaneously improve protein functions. Methods such as "directed evolution" and "rational design" are used to improve proteins, but due to time and financial constraints and the need for high levels of expertise, these methods are not easily adoptable by everyone.