Functional food composition manufacturing method using textured vegetable protein ferment and functional food composition prepared by the method

Abstract

The present invention relates to a fermented textured vegetable protein (TVP), and more specifically, to a composition for a functional food using a fermented TVP product prepared by further adding a functional substance to a fermented TVP product obtained by fermenting a TVP material with Bacillus subtilis, hydrolyzing the resulting protein hydrolysate, and then fermenting the resulting TVP material with lactic acid bacteria. The present invention is characterized by being prepared by fermenting a textured soybean protein material with Bacillus subtilis, hydrolyzing the textured soybean protein material fermented with Bacillus subtilis to produce a protein hydrolysate, fermenting the produced protein hydrolysate with lactic acid bacteria to obtain a textured soybean protein fermented product, and mixing a vegetable powder in a predetermined ratio with the obtained textured soybean protein fermented product, which is then freeze-dried and ground into a powder.

Description

Technology Field

[0001] The present invention relates to a fermented textured vegetable protein (TVP), and more specifically, to a method for preparing a functional food composition using a fermented TVP product, wherein a functional substance is further added to a fermented TVP product obtained by fermenting a TVP material with Bacillus subtilis followed by hydrolysis of the resulting protein hydrolysate with lactic acid bacteria, and a functional food composition prepared by said method. Background Technology

[0003] Recently, public health and lives have been threatened by infectious diseases such as COVID-19. In particular, as we enter an aging society, the elderly population is becoming increasingly vulnerable to infectious diseases, leading to growing interest in a healthy life through immunity enhancement.

[0004] Generally, while natural immune enhancement through diet and exercise is important for boosting immunity, the elderly population faces limitations in these activities, so they obtain nutrients that help boost immunity through health functional foods.

[0005] Meanwhile, as consumers' diverse demands and standards for such health functional foods are rising, there is a need for the development of differentiated functional foods. In particular, interest in boosting immunity and improving gut health is increasing, leading to the launch of vitamin-fortified foods and multifunctional health foods designed to provide complex nutrition.

[0006] As such prior art, Korean registered patent No. 10-2503701 (hereinafter referred to as prior art) has been disclosed.

[0007] The above prior art relates to a strain for producing Cheonggukjang with increased Gaba and γ-pga content by inoculating soybeans steamed with Bacillus amyloliquefaciens with the Lactobacillus pentosus J50 strain and then fermenting them, and a method for producing Cheonggukjang using the same.

[0008] However, while the aforementioned prior art can maximize the functionality of Cheonggukjang and increase its palatability, there is a problem in that the elderly population has reduced chewing ability, making it difficult to consume the product efficiently, and furthermore, the elderly population with conditions such as stroke or heart disease faces limitations in consumption itself.

[0009] Therefore, there is a need for a method for preparing a functional food composition using a textured soy protein fermentation product, which is prepared by fermenting a textured soy protein (TVP) material with Bacillus subtilis, hydrolyzing the resulting protein hydrolysate, fermenting the TVP fermentation product with lactic acid bacteria to obtain a TVP fermentation product, powdering the resulting TVP fermentation product, and adding a functional substance to the powdered fermentation product. Prior art literature

[0011] Korean Registered Patent No. 10-2503701 (October 7, 2020) The problem to be solved

[0012] The present invention aims to solve the above-mentioned problems, and its purpose is to provide a method for preparing a functional food composition using a textured soybean protein fermentation product, wherein a TVP material is fermented by Bacillus subtilis, a hydrolyzed protein hydrolysate is fermented by lactic acid bacteria to obtain a TVP fermentation product, which is then powdered, and a functional substance is further added to the powdered fermentation product, and to provide a functional food composition prepared by said method.

[0013] In addition, another objective of the present invention is to provide a powdered functional food composition, a method for preparing a functional food composition using a textured soybean protein fermentation product that is easy to consume and rapidly absorbed by the elderly population, and a functional food composition prepared by said method. means of solving the problem

[0015] To achieve the above-mentioned objectives, the functional food composition using the textured soy protein fermentation product of the present invention is prepared by fermenting a textured soy protein material with Bacillus subtilis, hydrolyzing the textured soy protein material fermented with Bacillus subtilis to produce a protein hydrolysate, fermenting the produced protein hydrolysate with lactic acid bacteria to obtain a textured soy protein fermentation product, freeze-drying the obtained textured soy protein fermentation product, grinding it into a powder, and mixing a vegetable powder in a predetermined ratio with the resulting fermentation powder, wherein the textured soy protein fermentation product is a shaking culture B. subtilis HA starter inoculated into textured soy protein material and fermented with Bacillus subtilis, and static cultured on the protein hydrolysate produced by hydrolysis by proteolytic enzymes contained in Bacillus subtilis L. plantarum It is characterized by being obtained by inoculating a starter and fermenting it with lactic acid bacteria.

[0016] In addition, the above plant powder is characterized by being one or more selected from the group consisting of psyllium husk powder, aloe powder, cabbage powder, kelp powder, roasted oat powder, roasted rice bran powder, or fructooligosaccharide powder.

[0017] In addition, the functional food composition is characterized by being composed of 3-7% by weight of fermented powder, 40-60% by weight of psyllium husk powder, 1-2% by weight of aloe powder, 2-3% by weight of cabbage powder, 0.5-1.5% by weight of kelp powder, 5-15% by weight of roasted oat powder, 5-15% by weight of roasted rice bran powder, and 10-30% by weight of fructooligosaccharide powder.

[0018] In addition, the textured soy protein material is characterized by using one or more selected from the group consisting of soy protein, wheat gluten, pea protein, and mung bean protein, and having a protein content of 65% by weight or more.

[0019] delete

[0020] In addition, the above textured soybean protein fermented product is characterized by activating the protein-degrading enzyme by mixing a protein-degrading enzyme solution prepared by fermenting a 10% concentration of Rhus verniciflua extract with Bacillus subtilis when the textured soybean protein material is hydrolyzed by a protein-degrading enzyme contained in Bacillus subtilis.

[0021] In addition, the above-mentioned proteolytic enzyme solution is prepared by sterilizing a 10% concentration Rhus verniciflua extract with high-pressure steam at 121°C for 15 minutes, and then adding a 50% (w / v) glucose solution to the sterilized Rhus verniciflua extract to make the concentration 2% (v / v) and a 10% (w / v) skim milk solution to make the concentration 1% (v / v), respectively. B. subtilis It is characterized by inoculating a starter at 1% (v / v) and shaking incubating it in a shaking incubator at 160 rpm for 24 hours under conditions of 42°C.

[0022] In addition, the above B. subtilis HA starter cultured in MRS solid medium in 5% concentration skim milk liquid medium Bacillus subtilis It is characterized by inoculating a colony of HA and incubating it at 42°C for 24 hours with shaking at 160 rpm.

[0023] In addition, the above L. plantarum The starter is cultured on MRS plates at 30°C for 48 hours, and the pure culture from the MRS plates is placed in sterile MRS liquid medium. Lactobacillus plantarum It is characterized by inoculating with a platinum loop and then incubating in a constant temperature incubator at 30°C for 24 hours. Effects of the invention

[0025] According to the present invention, a TVP material is fermented by Bacillus subtilis, and the resulting protein hydrolysate is fermented by lactic acid bacteria to obtain a TVP fermented product, which is then powdered. A functional food composition is provided by further adding a functional substance to the powdered fermented product, which has the effect of being easy to consume and rapidly absorbed by the elderly population. Brief explanation of the drawing

[0027] FIG. 1 is a flowchart of an embodiment of the present invention. FIG. 2 is a fermentation example of one embodiment of the present invention. FIG. 3 is a freeze-drying example of one embodiment of the present invention. Specific details for implementing the invention

[0028] With reference to the attached drawings, a method for preparing a functional food composition using a textured soybean protein fermentation product according to a preferred embodiment of the present invention and a functional food composition prepared by said method will be described in detail below.

[0029] The terms used herein are not intended to limit the technology described in this document to specific embodiments, and it is preferable to understand that they include various modifications, equivalents, and substitutions of said embodiments.

[0030] When describing the present invention, unless otherwise indicated, it is preferable to understand that the expression 'A or B' may be used selectively as either A or B, or as A and B together.

[0031] The term 'Starter' used to describe the present invention is a preparation containing microorganisms involved in the fermentation of a fermented product, and it is preferable to understand it as a microorganism that grows predominantly in the matured fermented product by being added during the preparation of the fermented product.

[0032] The drawings used to describe the invention may contain exaggerated or omitted parts to facilitate the easy identification of the features of the invention, and this does not limit specific embodiments of the invention.

[0034] As illustrated in FIG. 1, a functional food composition using the textured soy protein fermentation product of the present invention is prepared by fermenting a textured soy protein material with Bacillus subtilis and then hydrolyzing the resulting protein hydrolysate to obtain a textured soy protein fermentation product by fermenting it with lactic acid bacteria, and then freeze-drying the obtained textured soy protein fermentation product and grinding it into powder, and mixing the resulting fermentation product powder with a powdered plant material in a predetermined ratio.

[0035] Here, the textured soy protein material may be one or more selected from the group consisting of soy protein, wheat gluten, pea protein, mung bean protein, etc., preferably having a protein content of 65% by weight or more, and if necessary, fermentation may be promoted by ensuring air permeability between materials by using a textured soy protein material formed into a flake shape through extrusion molding.

[0036] At this time, the above plant powder includes one or more selected from the group consisting of psyllium husk powder, aloe powder, cabbage powder, kelp powder, roasted oat powder, roasted rice bran powder, or fructooligosaccharide powder.

[0037] Here, psyllium husk powder is a plant-based powder added to increase the volume of stool of a consumer of the functional food composition of the present invention to facilitate bowel movements and improve blood cholesterol levels; it is rich in dietary fiber and promotes peristalsis of the intestines.

[0038] In addition, aloe powder has the effect of improving bowel movements and enhancing immunity in consumers of the functional food composition of the present invention, and alleviating inflammation in the gastrointestinal tract, such as the stomach or duodenum, through the ursin component.

[0039] In addition, cabbage powder promotes digestion in the consumer of the functional food composition of the present invention, and in particular, it is rich in dietary fiber, which promotes peristalsis of the intestines and has the effect of strengthening immunity.

[0040] In addition, kelp powder supplies calcium and magnesium to the consumer of the functional food composition of the present invention, and not only increases the amount of stool through water-soluble fiber, but also improves intestinal peristalsis to promote digestion and induce bowel movements.

[0041] In addition, roasted oat powder supplies vitamin B to the consumer of the functional food composition of the present invention and has the effect of improving cholesterol in the body, and is rich in dietary fiber, which promotes peristalsis in the intestines.

[0042] In addition, roasted rice bran powder normalizes cholesterol levels in the body of the consumer of the functional food composition of the present invention and is rich in dietary fiber, which promotes intestinal peristalsis and has the effect of preventing constipation.

[0043] In addition, fructooligosaccharide powder promotes the proliferation of Bifidobacteria in the intestines of consumers of the functional food composition of the present invention, thereby improving intestinal microorganisms and having effects such as reducing putrefactive substances in the intestines, strengthening immunity, and improving constipation, and plays a role in increasing the sweetness of the functional food composition of the present invention.

[0044] In addition, the functional food composition using the textured soy protein fermentation product of the present invention preferably comprises 3-7% by weight of fermentation product powder, 40-60% by weight of psyllium husk powder, 1-2% by weight of aloe powder, 2-3% by weight of cabbage powder, 0.5-1.5% by weight of kelp powder, 5-15% by weight of roasted oat powder, 5-15% by weight of roasted rice bran powder, and 10-30% by weight of fructooligosaccharide powder.

[0045] At this time, the fermented powder is produced by fermenting textured soybean protein with Bacillus subtilis, hydrolysis, and lactic acid bacteria, and contains components such as mucilage (r-PGA), functional peptides, and Gamma-aminobutyric acid (GABA), thereby exhibiting immune enhancement, promotion of calcium absorption, antioxidant effects, liver protection effects, blood pressure reduction and improvement, and improvement of insomnia and depression through increased secretion of sleep-inducing hormones.

[0046] If the above-mentioned fermented powder is added in an amount of less than 3% by weight, the above-mentioned effects may not be properly observed, or poor absorption may occur due to an increase in the content of other components relative to the amount of fermented powder added. If the above-mentioned fermented powder is added in an amount of more than 7% by weight, problems such as brain dysfunction and poor digestion may occur, so it is preferable to add the fermented powder in an amount of 3 to 7% by weight.

[0047] In addition, if less than 40% by weight of psyllium husk powder is added, the viscosity of the stool is lowered, so the volume does not increase properly, which may cause a problem of prolonged transit time through the large intestine. If more than 60% by weight of psyllium husk powder is added, the intestines may overreact, causing excessive intestinal gas to be produced, which may make the consumer feel bloated, and constipation may be induced due to the increase in stool volume. Therefore, it is desirable to add 40 to 60% by weight of psyllium husk powder.

[0048] In addition, if less than 1% by weight of aloe powder is added, effects such as improved bowel movements, enhanced immunity, and relief of gastrointestinal inflammation may not be properly exhibited, and if more than 2% by weight of aloe powder is added, abdominal pain, nausea, vomiting, or electrolyte imbalance may be induced in the consumer, so it is desirable to add 1 to 2% by weight of aloe powder.

[0049] In addition, if less than 2% by weight of cabbage powder is added, bowel movement may not improve due to a lack of dietary fiber, and if more than 3% by weight of cabbage powder is added, it may lead to symptoms such as indigestion and abdominal distension, or problems such as thyroid dysfunction may occur due to goitrogen components, so it is desirable to add 2~3% by weight of cabbage powder.

[0050] In addition, if less than 0.5% by weight of kelp powder is added, calcium and magnesium are not properly supplied, and the intended digestive promotion effect may not occur due to a lack of soluble fiber. If more than 1.5% by weight of kelp powder is added, problems such as a decrease in thyroid hormone and inhibition of secretion may occur in the consumer, so it is desirable to add 0.5% to 1.5% by weight of kelp powder.

[0051] In addition, if less than 5% by weight of roasted oat powder is added, the effect of promoting intestinal peristalsis through dietary fiber intake may not be properly manifested, and if more than 15% by weight of roasted oat powder is added, abdominal bloating may occur or uric acid may accumulate due to the purine components contained in oats, so it is preferable to add 5 to 15% by weight of roasted oat powder.

[0052] In addition, if less than 5% by weight of roasted rice bran powder is added, effects such as promoting intestinal peristalsis and preventing constipation due to dietary fiber intake may not be properly exhibited, and if more than 15% by weight of roasted rice bran powder is added, gastrointestinal disorders such as abdominal pain and diarrhea may occur, so it is desirable to add 5~15% by weight of roasted rice bran powder.

[0053] In addition, if less than 10% by weight of fructooligosaccharide powder is added, the ease of consumption is impaired due to a decrease in the sweetness of the functional food composition of the present invention, and problems arise where Bifidobacteria, which are necessary for improving intestinal microorganisms, die because they are not sufficiently supplied. If more than 30% by weight of fructooligosaccharide powder is added, indigestion, discomfort due to excessive intestinal gas, and diarrhea due to intestinal osmotic pressure may occur. Therefore, it is preferable to add 10 to 30% by weight of fructooligosaccharide powder.

[0055] The following describes the process required to produce the fermented product powder shown in FIGS. 1 to 3 in the preparation of a functional food composition using the textured soybean protein fermented product of the present invention.

[0056] First, what is needed for Bacillus subtilis fermentation B. subtilis Manufactures HA starters.

[0057] The above B. subtilis HA starter cultured in MRS solid medium in 5% concentration skim milk liquid medium Bacillus subtilis It is prepared by inoculating a colony of HA and shaking it at 160 rpm for 24 hours under conditions of 42℃.

[0058] One colony here is cultured on a solid medium Bacillus subtilis It is advisable to understand that HA refers to a single colony formed in a circular shape.

[0059] After introducing any one textured soy protein material selected from the group consisting of soy protein, wheat gluten, pea protein, mung bean protein, etc. into a container, the textured soy protein material introduced into the container is prepared by the above method B. subtilis Inoculate with HA starter and ferment with Bacillus subtilis.

[0060] Specifically, the above textured soy protein material and turmeric powder are mixed, drinking water is added in an amount of 1.5 to 1.9 times, and then sterilized with high-pressure steam for 15 minutes at 121°C, and B. subtilisHA starter is inoculated at 1% (v / v) and fermented by solid culture at 42°C for 15 to 24 hours, and when the production of a viscous substance (r-PGA) is confirmed, the Bacillus subtilis fermentation is terminated.

[0061] At this time, a protein hydrolysate containing a viscous substance (r-PGA), functional peptides, and beneficial bacteria is produced by shaking culture at a speed of 160 rpm for 4 to 6 hours at 55°C so that the protein of the textured soy protein material can be hydrolyzed by the proteolytic enzyme contained in Bacillus subtilis.

[0062] In addition, when textured soy protein material is hydrolyzed by proteolytic enzymes contained in Bacillus subtilis, a proteolytic enzyme solution prepared by fermenting a 10% concentration of Rhus verniciflua extract with Bacillus subtilis may be additionally mixed to activate the proteolytic enzymes contained in Bacillus subtilis and promote hydrolysis.

[0063] Here, the Hwangchil tree extract is a liquid substance extracted from a medicinal tree containing large amounts of saponins and catechins, and it is desirable to enhance the absorption of the pharmacological components of Hwangchil and improve its functionality through fermentation.

[0064] Specifically, the above-mentioned proteolytic enzyme solution is prepared by sterilizing a 10% concentration Rhus verniciflua extract with high-pressure steam at 121°C for 15 minutes, and then adding a 50% (w / v) glucose solution to the sterilized Rhus verniciflua extract to make the concentration 2% (v / v) and a 10% (w / v) skim milk solution to make the concentration 1% (v / v), respectively. B. subtilis Use a starter culture inoculated to a concentration of 1% (v / v) and cultured in a shaking incubator at 42°C at 160 rpm for 20 to 24 hours.

[0065] Afterwards, necessary for lactic acid fermentation L. plantarum Manufactures a starter.

[0066] The above L. plantarum The starter is from the MRS platen. Lactobacillus plantarum second Incubated at 30℃ for 48 hours, and pure cultured from MRS agar plates in sterilized MRS liquid medium Lactobacillus plantarum Use the product inoculated with a platinum loop and cultured for 24 hours in a constant temperature incubator at 30°C.

[0067] Here, a loop refers to a thin handle-shaped inoculation loop equipped with a ring made of platinum, tungsten, nichrome, or molded plastic with a width of 5 mm or less at the end, used for culturing microorganisms, and it is preferable to understand that a loop is used to collect microorganisms cultured on a plate medium, etc., once with the inoculation loop described above and then inoculate them into another medium.

[0068] Required for lactic acid fermentation L. plantarum Once the preparation of the starter is complete, to the protein hydrolysate containing mucilage (r-PGA), functional peptides, and beneficial bacteria L. plantarum Starter is inoculated at 1% (v / v) and solid-state culture is performed at 30°C for 6 to 7 days to ferment lactic acid bacteria and produce Gamma-aminobutyric acid (GABA).

[0069] That is, the above-mentioned textured soybean protein fermented product is cultured by shaking. B. subtilis HA starter inoculated into textured soy protein material and fermented with Bacillus subtilis, and static cultured on the protein hydrolysate produced by hydrolysis by proteolytic enzymes contained in Bacillus subtilis L. plantarum It is obtained by inoculating a starter and fermenting it with lactic acid bacteria, and contains a viscous substance (r-PGA), functional peptides, beneficial bacteria, and Gamma-aminobutyric acid (GABA).

[0070] The textured soy protein fermented product obtained in this way is stored in a container, and the container in which the textured soy protein fermented product is stored is placed in a freeze dryer under 0 torr conditions.

[0071] Afterward, if the temperature of the freeze dryer is set to -110℃ and freeze-dried for 72 hours, the textured soybean protein fermentation product is freeze-dried as shown in Fig. 3.

[0072] Fermented product powder is prepared by separating the freeze-dried textured soybean protein fermented product from the receiver, feeding it into a mortar and pestle or freeze grinder, and then grinding it to powder.

[0073] A functional food composition using the textured soy protein fermentation product disclosed in the present invention is prepared by mixing psyllium husk powder, aloe powder, cabbage powder, kelp powder, roasted oat powder, roasted rice bran powder, and fructooligosaccharide powder in predetermined proportions with the fermentation product powder prepared in this way.

[0075] Hereinafter, in order to standardize the product of a functional food composition using the textured soybean protein fermentation product disclosed in the present invention, the performance and characteristics were confirmed by comparing each composition prepared by the method of the manufacturing example and example described below with a comparative example.

[0076] Herein, used in the manufacturing and implementation below Bacillus subtilis The HA strain used is KCCM 10775P, which was isolated from traditional Cheonggukjang and deposited, and was obtained from the Korean Culture Collection of Microorganisms.

[0077] In addition, used in the manufacturing and implementation below Lactobacillus plantarum (KS2020) The strain used is KCCM 12782, which was isolated from kimchi and deposited by the Korean Culture Collection of Microorganisms.

[0079] <Preparation Example 1>

[0080] cultured on MRS solid medium in 5% concentration skim milk liquid medium Bacillus subtilis Inoculate with HA and culture with shaking at 160 rpm for 24 hours under conditions of 42℃. B. subtilis A HA starter (= Bacillus subtilis starter) was prepared.

[0082] <Preparation Example 2>

[0083] A mixture was prepared by mixing turmeric powder with textured soy protein (TVP) material, adding 1.7 times the amount of drinking water to the mixture of TVP material and turmeric powder, and then sterilizing it with high-pressure steam at 121°C for 15 minutes.

[0085] <Preparation Example 3>

[0086] To the mixture prepared in Preparation Example 2 above, the of Preparation Example 1 B. subtilis HA starter was inoculated at 1% (v / v) and solid-state cultured at 42°C for 15 hours to produce a viscous product (r-PGA).

[0088] <Preparation Example 4>

[0089] A 10% concentration Rhus verniciflua extract was sterilized with high-pressure steam at 121°C for 15 minutes, and a 50% (w / v) glucose solution and a 10% (w / v) skim milk solution were added to the sterilized Rhus verniciflua extract to make the concentration 2% (v / v) and 10% (w / v) skim milk solution to make the concentration 1% (v / v), respectively, and then the of Preparation Example 1 B. subtilis After inoculating with HA starter at a concentration of 1% (v / v), a proteolytic enzyme solution was prepared by shaking in a shaking incubator at 160 rpm for 24 hours at 42°C.

[0091] <Preparation Example 5>

[0092] In the above Preparation Example 3, the textured soybean protein material fermented with Bacillus subtilis was mixed with the proteolytic enzyme solution prepared in Preparation Example 4 in a 1:1 weight ratio, and then hydrolyzed at 55°C at a speed of 160 rpm for 5 hours to produce a protein hydrolysate.

[0094] <Preparation Example 6>

[0095] On MRS agar plates Lactobacillus plantarum second Incubated at 30℃ for 48 hours, and pure cultured from MRS agar plates in sterilized MRS liquid medium Lactobacillus plantarum After inoculating with a platinum loop, incubate for 24 hours in a constant temperature incubator at 30°C. L. plantarum A starter (=lactic acid bacteria starter) was prepared.

[0097] <Preparation Example 7>

[0098] to the protein hydrolysate of Preparation Example 5 above, Preparation Example 6 L. plantarum A textured soy protein (TVP) fermentation product was prepared by inoculating a starter to a concentration of 1% (v / v) and then solid-state culturing at 30°C for 7 days.

[0100] <Preparation Example 8>

[0101] The textured soy protein (TVP) fermented product of Preparation Example 7 above was stored in a container, the container containing the TVP fermented product was placed in a freeze-dryer and freeze-dried for 72 hours under conditions of 0 torr and -110℃, and the freeze-dried TVP fermented product was separated from the container and ground to obtain fermented product powder.

[0103] <Example 1>

[0104] A composition for a functional food was prepared by mixing 5% by weight of the fermented powder prepared in Preparation Example 8 above, 50% by weight of psyllium husk powder, 1.5% by weight of aloe powder, 2.5% by weight of cabbage powder, 1% by weight of kelp powder, 10% by weight of roasted oat powder, 10% by weight of roasted rice bran powder, and 20% by weight of fructooligosaccharide powder.

[0106] <Comparative Example 1>

[0107] We prepared Company O's pill-type product I (dietary fiber) currently distributed in the market.

[0109] <Comparative Example 2>

[0110] We prepared Company G's pill-type product B (dietary fiber) currently distributed in the market.

[0112] <Test Example 1>

[0113] This performance test was conducted on an evaluation panel of 30 adult males, consisting of 6 men each in their 30s, 40s, 50s, 60s, and 70s. The panel was instructed to consume the functional food composition prepared by the method of <Example 1> and the products of Comparative Examples 1 and 2, respectively, according to the recommended intake method, and then the degree of improvement in bowel and blood pressure-related functions was evaluated according to the following criteria.

[0114] To ensure objectivity for each product, evaluations were conducted after consumption with a one-day interval for each product, and the initial evaluation was conducted without consumption to serve as a standard for determining the degree of improvement in bowel and blood pressure-related functions for each product for each item.

[0115] 1-1. Bowel function test by product

[0116] In the bowel function test for each product, the time to defecate (m:s), volume of stool (kg), and water content (%) were measured to evaluate the improvement in bowel function following the intake of each product. The time to defecate was measured from immediately after feeling the urge to defecate until leaving the toilet and recorded in Table 1 below.

[0117] Stool volume was judged to be normal if it was in the range of 0.10 kg to 0.25 kg, and constipation if it was below that range; water content was judged to be normal if it was in the range of 70 to 89% of the total stool weight, constipation if it was below the normal range, and diarrhea if it was above the normal range.

[0118] In addition, even if function improved numerically after intake, the degree of improvement was evaluated as '0' if the criteria for determining the normal range of stool volume and water content were not met.

[0119] 1-2. Blood Pressure Measurement Test by Product

[0120] In order to evaluate the improvement in blood pressure following the intake of each product, blood pressure was measured three times 30 minutes after the intake of each product, with each measurement taken at intervals of 5 minutes, and the average values ​​of the measured diastolic blood pressure and systolic blood pressure were recorded in Table 1 below.

[0121] division bowel function blood pressure Bowel movement time (m:s) Stool volume (kg) Moisture content (%) Diastolic (mmHg) Systolic (mmHg) Unconsumed 30s 7:18 0.19 80 75 103 40s 7:50 0.18 79 77 111 50s 6:09 0.19 84 78 107 60s 10:01 0.17 75 80 119 70s 8:44 0.14 72 84 131 Example 1 30s 5:44 0.21 81 73 100 40s 5:36 0.20 79 75 106 50s 5:15 0.20 83 74 102 60s 8:48 0.19 78 77 112 70s 7:59 0.15 75 82 124 Comparative Example 1 30s 5:50 0.20 80 75 102 40s 5:24 0.20 77 78 112 50s 6:11 0.18 83 78 106 60s 8:33 0.17 76 81 119 70s 8:04 0.14 73 84 129 Comparative Example 2 30s 6:07 0.22 83 74 103 40s 5:56 0.21 81 77 111 50s 6:15 0.20 87 78 106 60s 9:25 0.19 76 79 120 70s 8:42 0.16 75 83 130

[0122] As shown in Table 1 above, it can be seen that when Example 1, Comparative Example 1, and Comparative Example 2 were consumed, the results regarding bowel function and blood pressure were improved compared to the state of non-consumption. In particular, among consumers aged 50 or older, the bowel time was found to have decreased the most when Example 1 was consumed, and in the case of Example 1, both diastolic and systolic blood pressure decreased, confirming that it has an effect of improving blood pressure.

[0123] However, in the case of Comparative Example 1, no change in stool volume was confirmed in the 70s and older, and although the water content itself was within the normal range, the degree of improvement in water content was minimal, and it was confirmed that the improvement effect was minimal in the elderly group.

[0124] In other words, it was confirmed that when Example 1 was consumed compared to the non-consumption state, bowel movement time, stool volume, water volume, and blood pressure were all improved, and it was also confirmed that compared to Comparative Examples 1 and 2, the effect of improving bowel movement time and blood pressure-related functions in consumers aged 50 or older was superior.

[0126] <Test Example 2>

[0127] 2-1. Sensory Evaluation of Functional Food Compositions

[0128] This sensory evaluation was conducted on a panel of 30 randomly selected sensory evaluators of different genders, consisting of 6 people each in their 30s, 40s, 50s, 60s, and 70s. The functional food composition prepared by the method of <Example 1> above was compared with the products of Comparative Examples 1 and 2 according to the following evaluation criteria, and the results are shown in Table 2 below.

[0129] To prevent misuse, evaluations were conducted at intervals of one day per product according to the recommended method for each product, using a 5-point scale (1: very weak, 2: slightly weak, 3: average, 4: slightly strong, 5: very strong) for five evaluation items including fermented odor (or aroma), taste (sweet, sour, bitter), and ease of consumption. The average (truncated to two decimal places) is shown in Table 2 below.

[0130] division fermented odor (scent) taste Convenience sweetness acidity acerbity Example 1 2.30 2.43 1.06 1.53 4.33 Comparative Example 1 1.46 1.46 1.06 1.26 3.22 Comparative Example 2 1.36 1.76 1.13 1.30 3.46

[0131] As shown in Table 2 above, the fermentation odor or scent itself was evaluated to be at a weak level for all of Example 1, Comparative Example 1, and Comparative Example 2, and in the case of Example 1, the fermentation odor was evaluated to be slightly present but not severe.

[0132] In the taste evaluation, sourness and bitterness were found to be average, and it was evaluated that there was no significant difference between Example 1 and the Comparative Example, but in the case of sweetness, it was confirmed that Example 1 received a higher evaluation score than the Comparative Examples.

[0133] Regarding convenience, Comparative Examples 1 and 2, which are refined in the form of pills, were evaluated on average in the 3-point range because although consumption itself is easy, they are often difficult to swallow, whereas Example 1, which is in the form of powder, was evaluated in the 4-point range because it can be consumed without getting stuck in the throat, confirming that it has excellent convenience of consumption.

[0135] The above description is based on the drawings of the present invention, but is not limited to the parts described based on the drawings. Various modifications can be made within the scope of the gist of the present invention in the technical field to which the present invention belongs, without departing from the parts described based on the drawings.

Claims

Claim 1 A textured soy protein material is fermented by Bacillus subtilis, the textured soy protein material fermented by Bacillus subtilis is hydrolyzed to produce a protein hydrolysate, the produced protein hydrolysate is fermented by lactic acid bacteria to obtain a textured soy protein fermented product, and the obtained textured soy protein fermented product is freeze-dried and then ground into a powder, and a vegetable powder is mixed with the fermented product powder in a predetermined ratio to produce the product, wherein the textured soy protein fermented product is prepared by shaking culture B. subtilis HA starter inoculated into textured soy protein material and fermented with Bacillus subtilis, and static cultured on the protein hydrolysate produced by hydrolysis by proteolytic enzymes contained in Bacillus subtilis L. plantarum A method for preparing a functional food composition using a textured soy protein fermentation product characterized by being obtained by inoculating a starter and fermenting with lactic acid bacteria. Claim 2 A method for preparing a functional food composition using a textured soy protein fermentation product, characterized in that, in claim 1, the vegetable powder is one or more selected from the group consisting of psyllium husk powder, aloe powder, cabbage powder, kelp powder, roasted oat powder, roasted rice bran powder, or fructooligosaccharide powder. Claim 3 A method for preparing a functional food composition using a textured soy protein fermentation product, wherein, in claim 2, the functional food composition comprises 3-7% by weight of fermented product powder, 40-60% by weight of psyllium husk powder, 1-2% by weight of aloe powder, 2-3% by weight of cabbage powder, 0.5-1.5% by weight of kelp powder, 5-15% by weight of roasted oat powder, 5-15% by weight of roasted rice bran powder, and 10-30% by weight of fructooligosaccharide powder. Claim 4 A method for preparing a functional food composition using a textured soy protein fermentation product, wherein, in claim 1, the textured soy protein material is one or more selected from the group consisting of soy protein, wheat gluten, pea protein, and mung bean protein, and has a protein content of 65% by weight or more. Claim 5 delete Claim 6 A method for preparing a functional food composition using a textured soybean protein fermentation product according to claim 1, wherein the textured soybean protein fermentation product is characterized by activating the protein-degrading enzyme by mixing a protein-degrading enzyme solution prepared by fermenting a 10% concentration of Rhus verniciflua extract with Bacillus subtilis when the textured soybean protein material is hydrolyzed by a protein-degrading enzyme contained in Bacillus subtilis. Claim 7 In claim 6, the protein-degrading enzyme solution is prepared by sterilizing a 10% concentration Rhus verniciflua extract with high-pressure steam at 121°C for 15 minutes, and then adding a 50% (w / v) glucose solution to the sterilized Rhus verniciflua extract to make the concentration 2% (v / v) and a 10% (w / v) skim milk solution to make the concentration 1% (v / v), respectively. B. subtilis A method for preparing a functional food composition using a textured soybean protein fermentation product, characterized by inoculating a starter at 1% (v / v) and shaking incubating at 160 rpm for 24 hours under conditions of 42°C in a shaking incubator. Claim 8 In paragraph 1, the above B. subtilis The HA starter is cultured in MRS solid medium in 5% concentration skim milk liquid medium. Bacillus subtilis A method for preparing a functional food composition using a textured soybean protein fermentation product, characterized by inoculating a colony of HA and shaking culture at 160 rpm for 24 hours at 42℃. Claim 9 In paragraph 1, the above L. plantarum The starter is cultured on MRS agar plates at 30°C for 48 hours, and pure cultured on MRS agar plates in sterile MRS liquid medium. Lactobacillus plantarum A method for preparing a functional food composition using a textured soybean protein fermentation product, characterized by inoculating with a platinum loop and then statically culturing in a constant temperature incubator at 30°C for 24 hours. Claim 10 A functional food composition prepared by a method for preparing a functional food composition using a textured soybean protein fermentation product according to any one of claims 1 to 4 and 6 to 9.

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