Plant milk and its uses

Abstract

The present invention relates to plant milk and its uses, and more specifically, to the use of plant milk to improve the bioavailability of plant proteins. The present invention has discovered that plant milk prepared by a special process involving germinating beans and fermenting rice has an improved protein content, particularly good protein digestibility, which further contributes to the absorption and utilization of plant proteins in the body. Furthermore, such plant milk can be more widely used as a functional ingredient, allowing for the development of more foods and health foods with excellent flavor, protein content, digestibility, and absorbability.

Description

[Technical Field]

[0001] The present invention relates to the technical field of functional substance research, specifically to plant milk and its uses, and more specifically to the use of plant milk to improve the bioavailability of plant proteins. [Background technology]

[0002] In recent years, with the increasing demand for low-carbon, healthy, and nutritionally balanced foods, consumers have increasingly favored plant-based products with environmentally friendly, healthy, and natural properties, leading to a significant increase in the market share of plant-based foods (including plant-based milk). Currently, plant-based dairy products are primarily made from soybeans, rice, almonds, oats, and other legumes, grains, nuts, and coconuts. They offer an important source of protein for people with animal milk protein allergies, lactose intolerance, and vegetarians. Furthermore, plant-based milks are low in cholesterol and saturated fatty acids, which helps maintain healthy blood lipids. However, plant-based dairy products currently on the market face several challenges, including low protein content, lack of technological complexity, lack of innovation compared to cow's milk, severe product commoditization, and a single category. Furthermore, some antinutritional factors contained in plants themselves (e.g., enzyme inhibitors, fiber, saponins, and tannins) can inhibit the body's protein digestion process, ultimately reducing the bioavailability of protein in plant-based dairy products.

[0003] Prior art research has focused on solving the problems of low protein content and low bioavailability of plant-based dairy products.

[0004] For example, Reference 1 describes the development of a soy milk formula that adds value to grain products by supplementing amino acids with soybeans and brown rice, increasing the protein content during soybean germination, and improving flavor during brown rice fermentation. Specifically, the process of soybean germination and brown rice solid-state fermentation was optimized using soybeans and brown rice as raw materials, and the processing and stability of the soy milk formula were further studied using germinated soybeans and fermented brown rice as raw materials. The flavor and stability of the soy milk formula during storage were observed, the storage period was predicted, and quality evaluation was also conducted, resulting in a nutritionally balanced soy milk formula with a unique flavor.

[0005] Cited Document 2 discloses a method for producing germinated polypeptide soy milk, which includes the steps of soybean selection, germination, grinding, heat treatment, double enzyme hydrolysis with mixed enzymes, nutrient blending, homogenization sterilization and vacuum deodorization, and aseptic filling to obtain the finished product. By using mixed enzyme technology, soybean protein is hydrolyzed into polypeptide substances, and substances such as cellulose and pectin are also effectively enzymatically hydrolyzed, which can promote the absorption of nutrients.

[0006] Thus, the problem of low protein content in soy milk is currently mainly solved by sprouting beans and fermenting grains to improve flavor. The main method for solving the low bioavailability of plant-based proteins is hydrolysis, which involves using proteases to break down proteins into low-molecular-weight peptides. However, this method has drawbacks, such as a tendency for plant-based dairy products to have a pronounced bitter taste and poor flavor, and a higher osmotic pressure compared to non-enzymatically hydrolyzed soy milk samples, which can lead to side effects such as diarrhea after consumption. [Prior art documents] [Patent documents]

[0007] [Cited documents] Reference 1: Wu Weichao. "Preparation and quality evaluation of soy milk by combining germination and fermentation techniques" [D]. Hebei Polytechnic University, 2023. Cited document 2: CN102150709A. Summary of the Invention [Problem to be solved by the invention]

[0008] Based on the above-mentioned research on germinated beans and fermented grains in conventional technology, the present invention has studied the possible biological effects of related plant milks and has accidentally found that treating raw materials such as beans and grains with a special manufacturing process called "germination + fermentation" not only increases the protein content of plant milk products, but also imparts good protein digestibility and prevents the generation of unpleasant flavors during production. [Means for solving the problem]

[0009] The present invention has found that the above problems can be solved by the following inventions.

[0010] [1]. Use of plant milk to improve the bioavailability of plant proteins, the method for preparing said plant milk comprising: A step of preparing germinated beans using beans; A fermented rice preparation step of preparing fermented rice using rice; A slurry processing step of preparing a slurry using the germinated beans and the fermented rice to obtain the plant milk, The plant milk has a solid content of 10 to 15% by mass. [2] The use according to [1], characterized in that the legumes include one or more of soybeans, peas, kidney beans, mung beans, cowpeas, jack beans, lentils, chickpeas, and pigeon peas. [3] The use according to [1], characterized in that the rice includes one or more of Japonica rice, Indica rice, and glutinous rice. [4]. The use described in [3], characterized in that the rice is brown rice. [5]. The use described in any one of [1] to [4], characterized in that the improvement in the bioavailability of the plant protein includes one or more of an increase in the amount of free amino acids released during digestion of the plant protein in the body, and / or a reduction in the molecular weight of the plant protein after digestion in the body. [6]. The use described in [5], characterized in that the increase in the amount of free amino acids released during the digestion of plant protein in the body includes an increase in the amount released during digestion in the stomach and / or intestine. [7]. The use described in [5], characterized in that the reduction in the molecular weight of the plant protein after digestion in the living body includes an increase in the number of plant protein molecules having a molecular weight of less than 500 Da after digestion in the intestine of the living body and / or a reduction in the number of plant protein molecules having a molecular weight of more than 5000 Da after digestion in the intestine of the living body. [8]. Use of plant milk in the preparation of an edible product that contributes to improving the bioavailability of plant proteins, characterized in that the plant milk is the plant milk defined in any one of [1] to [7]. [9]. The use described in [8], wherein the improvement in the bioavailability of the plant protein includes one or more of an increase in the amount of free amino acids released during digestion of the plant protein in vivo and / or a reduction in the molecular weight of the plant protein after digestion in vivo.

[10] . The use according to [8] or [9], characterized in that the content of the plant milk is 1 to 90 mass% based on the total mass of the edible product.

[11] . Use of an edible product for improving the bioavailability of vegetable protein, characterized in that the edible product is a vegetable milk as defined in any one of [1] to [7] or prepared from a vegetable milk as defined in any one of [1] to [7].

[12] . The use described in

[11] , characterized in that the improvement in the bioavailability of the plant protein includes one or more of an increase in the amount of free amino acids released during digestion of the plant protein in vivo and / or a reduction in the molecular weight of the plant protein after digestion in vivo.

[13] . The use according to

[11] or

[12] , characterized in that the content of the plant milk is 1 to 90 mass % based on the total mass of the edible product. [Effects of the Invention]

[0011] The present invention can achieve the following effects based on the implementation of the above aspects. According to the experimental data of the present invention, the protein content of the plant milk prepared by the special process of germinating beans and fermenting rice is improved, and in particular, the plant milk has good protein digestibility, which is beneficial for the absorption and utilization of plant proteins in the body. Furthermore, such plant milk can be used more widely as a functional ingredient, and more foods and health foods with excellent flavor, protein content, digestibility, and absorbability can be developed. [Brief explanation of the drawings]

[0012] [Figure 1A] 1 is an analytical graph of the total free amino acid release amount after completion of simulated gastric digestion. [Figure 1B] 1 is a graph showing the analysis of the total free amino acid release after completion of simulated intestinal digestion. [Figure 1C] 1 is an analytical graph of the amount of each free amino acid released after completion of simulated gastric digestion. [Figure 1D] 1 is an analytical graph of the amount of each free amino acid released after completion of simulated intestinal digestion. [Figure 2] 1 is a graph showing the molecular weight distribution of each sample at different stages of digestion. [Figure 3A] 1 is a graph showing particle size distribution of samples of Example 1 at different stages of digestion. [Figure 3B]1 is a graph showing particle size distribution of samples of Comparative Example 1 at different stages of digestion. [Figure 3C] 1 is a graph showing particle size distribution of samples of Comparative Example 3 at different stages of digestion. DETAILED DESCRIPTION OF THE INVENTION

[0013] Although the present invention will be described below by way of example, it should be understood that the present invention is not limited to these examples. Furthermore, the present invention is not limited to the configurations described below, and various modifications are possible within the scope of the present invention. Examples obtained by appropriately combining the technical means described in different embodiments and examples are also included within the scope of the present invention.

[0014] In this specification, a numerical range expressed as "numerical value A to numerical value B" means a range including the limit values ​​A and B. In this specification, a range of values ​​expressed as "greater than or equal to" or "less than or equal to" refers to a range of values ​​that includes the value. In this specification, the term "may" includes both cases where some processing is performed and cases where some processing is not performed. As used herein, the terms "optionally" or "optional" refer to the use or non-use of a certain substance, component, step, application condition, or other element. Unless otherwise specified, "room temperature" as used herein generally means a temperature of 23±2°C. All unit names used in this specification are international standard unit names, and unless otherwise specified, "%" refers to the content by weight or mass %. As used herein, references to "some specific / preferred embodiments," "other specific / preferred embodiments," "embodiments," etc., mean that the particular elements (e.g., features, structures, properties, and / or characteristics) described in connection with an embodiment are included in at least one embodiment described herein and may or may not be present in other embodiments. Furthermore, it is to be understood that such elements may be combined in any suitable manner in the various embodiments.

[0015] Furthermore, unless otherwise defined, other technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0016] (Plant milk) In the present invention, plant milk refers to a plant-based dairy product produced using germinated soybeans and fermented rice as main ingredients.

[0017] In some embodiments, the plant milk described in the present invention is a product prepared by the following preparation method. A step of preparing germinated beans using beans; A fermented rice preparation step of preparing fermented rice using rice; A slurry processing step of preparing a slurry using the germinated beans and the fermented rice to obtain the plant milk, and wherein the plant milk has a solid content of 10 to 15% by mass.

[0018] Germination can improve the degradation of anti-nutritional factors by natural enzymes in legumes, and fermentation can destroy the complex protein cross-linking structure of rice plant proteins. The present invention utilizes the process of germination and fermentation to prepare a special plant milk that not only has a relatively high protein content but also has particularly good protein digestibility.

[0019] I. Preparation process of germinated beans In some embodiments, the step of preparing germinated beans is a step of preparing germinated beans using pulses, and is not particularly limited as long as the pulses used as raw materials can be germinated to improve the bioavailability of plant proteins. Pulses that can be used in the present invention include soybeans, peas, kidney beans, mung beans, cowpeas, jack beans, lentils, chickpeas, pigeon peas, etc. These may be used alone or in combination of two or more. From the viewpoints of cost, flavor, and protein digestion and absorption properties, soybeans are preferably used.

[0020] In some embodiments, the process for preparing germinated beans comprises the steps of pre-treating the beans, germinating, freezing and slowly thawing.

[0021] In some embodiments, the pretreatment step involves soaking the beans in water at 15 to 42°C, preferably 22 to 27°C, for 2 to 12 hours, preferably 3 to 8 hours. The water used in the pretreatment step may be tap water, groundwater, or the like, but is not particularly limited. However, from the viewpoint of preventing precipitation of soybean protein contained in the plant milk, it is preferable to use water containing only small amounts of metal ions, such as soft water. The amount of water used can be 1 to 6 times, preferably 1 to 3 times the mass of the dried beans.

[0022] Furthermore, from the viewpoint of improving the quality and texture of the product, the above pretreatment may further include a step of removing impurities from the beans and washing them. Removing impurities refers to a step of removing impurities that affect the quality and texture of the product, such as defective beans or stones mixed in the beans. Washing refers to a step of washing with water, and can be carried out by removal and washing methods commonly used in food processing.

[0023] In some embodiments, the germination step is a step of germinating the beans that have been subjected to the pretreatment step at 15 to 35°C, preferably 20 to 30°C, for 4 to 36 hours, preferably 16 to 30 hours. During this step, it is preferable to spray water on the beans, preferably every 1 to 5 hours, more preferably every 3 to 5 hours. The temperature of the water spray may be 15 to 30°C, preferably 15 to 25°C.

[0024] In some embodiments, the freezing step is a step of freezing the pulses that have been germinated at −4° C. to −40° C. for 6 to 60 hours. From the viewpoint of improving the bioavailability of the protein, it is preferable to freeze the pulses at −18° C. to −35° C. for 12 to 40 hours.

[0025] In some embodiments, the slow thawing step is a step of leaving the beans that have been subjected to the freezing step at 0 to 45° C. for 1 to 50 hours. From the viewpoint of improving the bioavailability of the protein, it is preferable to leave the beans that have been subjected to the freezing step at 0 to 35° C. for 4 to 25 hours.

[0026] II. Fermented rice preparation process In some embodiments, the fermented rice preparation step is a step of preparing fermented rice using rice. There are no particular limitations on the type of rice that can be used as a raw material, as long as it is fermentable. There are no particular limitations on the type of rice to be fermented, as long as it is rice that can be used to produce sake. Examples of rice that can be used in the present invention include Japonica rice, Indica rice, and glutinous rice. These may be used alone or in combination of two or more. From the standpoints of cost, flavor, and digestibility, brown rice is preferred, and Japonica brown rice, Indica brown rice, glutinous brown rice, etc. are particularly preferred.

[0027] In some embodiments, the process for preparing the fermented rice includes pre-treating the rice, cooking, inoculating, fermenting, and sterilizing.

[0028] In some embodiments, the pretreatment step of the rice is a step of softening the rice to be fermented by absorbing water. The pretreatment method is not particularly limited as long as the rice to be fermented can be softened by absorbing water. For example, this pretreatment can be carried out by soaking the rice in water at room temperature, e.g., 15 to 25°C, and then removing the water. The amount of water used for soaking is 1 to 5 times, preferably 1 to 4 times, the mass of the dry rice, and the soaking time is 2 to 12 hours, preferably 4 to 8 hours.

[0029] Furthermore, from the viewpoint of improving the quality and texture of the product, the above pretreatment may further include a step of removing impurities from the rice and washing it. Removing impurities refers to a step of removing impurities that affect the quality and texture of the product, such as straw, rice bran, and stones that are mixed in the rice. Washing refers to a step of washing with water, and can be carried out by removal and washing methods commonly used in food processing.

[0030] In some embodiments, the cooking step is a step of steaming rice that has undergone a pretreatment step. The cooking method is not particularly limited, as long as the pretreated rice can be steamed until the rice grains are plump, the outside is hard, the inside is soft, and there is no remaining core. For example, rice can be cooked by adding water to the rice and steaming it. The amount of water used during steaming may be 0.5 to 4 times the mass of the dried rice, and preferably 1 to 3 times the mass of the dried rice. As long as the rice grains are cooked, the cooking time is not particularly limited, but can be, for example, 25 to 75 minutes, preferably 40 to 65 minutes. The cooking temperature can be, for example, 90 to 100°C.

[0031] In some embodiments, the inoculation step involves placing cooked rice in a fermentation container, adding fermenting bacteria, and uniformly stirring the mixture. Any fermentation container available in the food industry can be used. From the perspective of obtaining fermented rice grains with a low alcohol content and a high soluble solids content, the fermentation container preferably has a volume of 10 to 40 L per 1 kg of dry rice, and the thickness of the rice in the container is approximately 5 to 15 cm. Without being bound by theory, it is believed that a volume of less than 10 L reduces the amount of oxygen supplied, promoting anaerobic fermentation and producing a large amount of alcohol, while a volume of more than 40 L provides too much oxygen, which is detrimental to fermentation. Furthermore, if the thickness of the rice in the container is too thick, breathability is reduced, promoting anaerobic fermentation and producing a large amount of alcohol. From the perspectives of cost and fermentation degree, the thickness of the rice in the container is preferably 6 to 12 cm.

[0032] Fermentation bacteria that can be used in the present invention include Rhizopus or Aspergillus, with Rhizopus being preferred from the perspective of reducing alcohol content. This is because Rhizopus can produce small amounts of alcohol-producing enzymes and has a certain degree of alcohol-producing ability, allowing fermentation to occur simultaneously with saccharification. However, its low alcohol-producing ability imparts a unique wine aroma to the sweet mash in addition to the rice aroma, making it suitable for preparing plant milk made primarily from germinated soybeans and fermented brown rice. The amount of fermentation bacteria added is preferably 0.1 to 0.5% by mass of dry rice. Less than 0.1% of the amount of dry rice is detrimental to fermentation, while more than 0.5% of the amount of dry rice increases the alcohol content and reduces the soluble solids content. In a preferred embodiment, Rhizopus is added in an amount of 0.1 to 0.4% by mass of dry rice.

[0033] In some embodiments, the fermentation step is a step in which the inoculated fermentation vessel is sealed (e.g., covered with a film) and then fermentation is carried out. From the viewpoint of obtaining fermented rice that has a high soluble solids content, a low alcohol content, is easily digestible and absorbable, and is excellent in aroma, texture, and taste, the fermentation temperature can be 25 to 38°C, preferably 27 to 33°C, and the fermentation time can be 30 to 48 hours, preferably 32 to 40 hours. In the present invention, the fermentation endpoint is preferably the point at which the soluble solids content in the fermented rice filtrate reaches 30% to 50%.

[0034] In some embodiments, the sterilization step is a step of sterilizing the fermented rice. Sterilization can be performed by a method known in the food industry. Examples of known sterilization methods include a method in which fermented rice is packed into a heat-resistant package and steamed at 90 to 100°C for 8 to 20 minutes for sterilization. From the perspective of obtaining fermented rice with a good flavor, it is preferable to pack the fermented rice into a heat-resistant package and steam-sterilize it at 90 to 100°C for 10 to 18 minutes. The heat-resistant package used in the present invention is not particularly limited as long as it can package fermented rice and can withstand high-temperature heating without introducing impurities or unpleasant odors into the fermented rice, and any heat-resistant package commonly used in the food industry can be used.

[0035] III. Slurry processing In some embodiments, the slurry processing step is a step of preparing plant milk, particularly the plant milk of the present invention, using germinated beans obtained in the germinated bean preparation step and fermented rice obtained in the fermented rice preparation step.

[0036] In some embodiments, the slurry processing step can be any slurry (eg, plant milk slurry) processing step known to those skilled in the art.

[0037] From the viewpoint of improving the bioavailability of vegetable proteins, the slurry processing step of the present invention preferably includes a step of dehulling the germinated beans obtained in the germinated bean preparation step. In addition, the dehulling step of the present invention may further include a step of washing the germinated beans after dehulling.

[0038] Furthermore, from the viewpoint of preparing a plant milk that is smooth to the touch and stable, the slurry processing step of the present invention preferably includes a pre-cooking step and a grinding step.

[0039] In some embodiments, the pre-cooking step is a step of pre-cooking the germinated beans treated in the above-mentioned dehulling step in water that is 2 to 10 times, preferably 2 to 5 times the mass of the dried beans, at 90 to 100°C, preferably 95 to 100°C. Here, from the viewpoint of preparing germinated plant milk that is smooth and stable, it is preferable to add 0.01 to 0.2%, preferably 0.05 to 0.15%, of sodium bicarbonate to the water used for pre-cooking, based on the total mass of the plant milk to be prepared, and keep the water warm for 2 to 10 minutes, preferably 4 to 8 minutes.

[0040] In some embodiments, the grinding step involves mixing the pre-cooked germinated beans, the fermented rice obtained in the fermented rice preparation step, and the functional ingredient in a weight ratio of 40:40:1 to 1:1:40, preferably 30:30:1 to 1:1:30, and then grinding the mixture to obtain a mixed slurry. Grinding can be performed using a grinder available in the food industry. In one embodiment, grinding is performed using a colloid mill.

[0041] The term "functional ingredient" refers to a substance that acts as a medicine and a food and can impart health benefits to plant milk. There are no particular limitations on the functional ingredient, as long as it can be added to food. Examples of such functional ingredients include ginseng, wolfberry, Chinese laurel, kudzu root, Japanese plum, yam, hawthorn, purslane, black sesame, dandelion, honey, Chinese laurel, holly, mint, coix seed, raspberry, roselle, chrysanthemum, lotus seed, longan, cassia seed, lily, nutmeg, cinnamon, and masinin. In the present invention, masinin is preferably used as the functional ingredient, from the viewpoints of obtaining a plant milk with a pleasant texture and avoiding instability, such as phase separation, that can occur when germinated soybeans and fermented rice are used in plant milk.

[0042] In some embodiments, in the process for preparing plant milk according to the present invention, the mass ratio of the dehulled germinated beans to the fermented rice is 14-18:9, preferably 14-15:9, on a dry weight basis.

[0043] In some embodiments, the mixed slurry obtained in the grinding step can be used as is in preparing the plant milk of the present invention. However, from the viewpoint of improving the quality and texture of the product, it is preferable that the slurry processing step of the present invention includes a dregs removal step after the grinding step. The dregs removal step is a step of removing dregs from the slurry obtained in the grinding step. Methods commonly used in the food industry can be used as the dregs removal method. In a specific embodiment, the mixed slurry obtained in the grinding step is filtered through a 60 to 100 mesh sieve to remove the dregs, thereby obtaining a filtered mixed slurry after the dregs have been removed.

[0044] Furthermore, from the viewpoint of preparing a plant milk that is smooth and stable, the slurry processing step of the present invention preferably further includes an additive dissolving step. This additive dissolving step is a step of dissolving grain powder in the filtered and mixed slurry obtained in the grinding step to obtain an additive emulsion. In some embodiments, the filtered and mixed slurry obtained in the grinding step and grain powder are blended in a mass ratio of 1:1 to 5:1, preferably 3:1 to 5:1, and stirred at a temperature that does not denature the proteins in the filtered and mixed slurry and grain powder, for example, 40 to 60°C, preferably 45 to 55°C, until an emulsion is formed. The stirring time is not particularly limited, as long as it is long enough for the grain powder to dissolve and form an emulsion, and is, for example, 15 to 30 minutes, preferably 15 to 25 minutes.

[0045] The grain flour used in the present invention is a powder made from one or more types selected from rice, oats, pulses, and beer malt. The rices listed above as examples of rice can be used. The pulses listed above as examples of pulses can be used. From the viewpoint of preparing a plant milk that is smooth and stable, preferably 10 to 50 parts of grain flour can be used for 30 to 300 parts of germinated beans obtained in the above-mentioned dehulling step, and preferably 10 to 40 parts of grain flour can be used for 50 to 250 parts of germinated beans obtained in the above-mentioned dehulling step.

[0046] Furthermore, from the viewpoint of preparing germinated plant milk that is pleasant to the palate and has good stability, it is preferable that the slurry processing step of the present invention further includes a sugar dissolving step.

[0047] In some embodiments, the sugar dissolving step involves mixing a sweetener and a stabilizer with 2 to 4 times the mass of water to obtain a sugar solution. For example, the sweetener and the stabilizer are mixed with 2 to 4 times the mass of water and then sheared at 60 to 90°C, preferably 60 to 80°C, for 10 to 30 minutes, preferably 15 to 25 minutes to obtain a sugar solution. The sweetener used in the present invention may be a natural sweetener and / or an artificial sweetener. There are no particular limitations as long as it is usable as a food additive. Examples of sweeteners that can be used in the present invention include granulated sugar, xylitol, erythritol, steviol glycosides, and sucralose. These may be used alone or in combination of two or more. In one embodiment, xylitol is preferably used. The stabilizer used in the present invention is not particularly limited as long as it improves the stability of plant milk made primarily from germinated beans and fermented rice and does not affect the taste. Examples include carrageenan, guar gum, gellan gum, xanthan gum, microcrystalline cellulose, and sodium tripolyphosphate. These can be used alone, or two or more can be combined and used as a composite stabilizer. From the viewpoint of preparing a plant milk with a good mouthfeel and good stability, 30 to 300 parts of the germinated beans obtained in the above-mentioned peeling step are mixed with preferably 20 to 50 parts of a sweetener and 2 to 5 parts of a stabilizer, and then the mixture is sheared in 2 to 4 times the mass of water at 60 to 90°C for 10 to 30 minutes to obtain a sugar solution. From the viewpoint of improving the quality of the product, it is preferable to filter the obtained sugar solution through a 60 to 200 mesh sieve.

[0048] Furthermore, the slurry processing process of the present invention further includes preparing plant milk by blending, volumetric, homogenizing, and sterilizing the filtered mixed slurry obtained in the grinding process, the additive emulsion obtained in the additive dissolving process, and the sugar solution obtained in the sugar dissolving process.

[0049] In some embodiments, the blending step involves stirring the filtered and mixed slurry obtained in the grinding step, the additive emulsion obtained in the additive dissolving step, and the sugar solution obtained in the sugar dissolving step at 50 to 60°C for 10 to 15 minutes, and then adjusting the pH to 6.2 to 7.5, preferably 6.5 to 7.5, with a pH adjuster. The pH adjuster used in the present invention is also called an acidity adjuster and is used to adjust the pH of the solution to a desired value. It is preferable to use a pH adjuster that does not impair the texture of the plant milk of the present invention. Examples of such pH adjusters include sodium bicarbonate, sodium carbonate, and dipotassium hydrogen phosphate. These may be used alone or in combination of two or more.

[0050] In some embodiments, the volume-determining step is a step of adding water to the slurry prepared in the blending step to adjust the volume to a desired level. It is preferable to add water to 30 to 300 parts of the germinated beans obtained in the peeling step so that the volume becomes 1,000 parts, and then stir until homogeneous. From the viewpoint of improving product quality, it is preferable to perform measurement and sensory evaluation after the volume-determining step, and then filter the product through a 60 to 200 mesh sieve before use in the next step.

[0051] In some embodiments, the homogenization step involves heating the slurry after volume adjustment to 65 to 70°C and then homogenizing it. This homogenization can be performed at least once, for example, once or twice or more times. When homogenization is performed multiple times, the homogenization temperature and homogenization pressure may be the same or different for each time. For example, when homogenization is performed twice, the homogenization pressure may be 30 to 50 MPa and 40 to 80 MPa, respectively. In some embodiments, the sterilization step is a step of sterilizing the slurry that has been subjected to the homogenization step. The sterilization can be performed using a sterilization method commonly used in the industry. For example, ultra-high temperature flash sterilization (UHT sterilization), low-temperature sterilization, radiation sterilization (e.g., ionizing radiation such as gamma rays or electron beam sterilization), filtration sterilization, autoclave sterilization, electric field pulse sterilization, or a combination thereof can be used. In the present invention, the homogenized slurry is preferably sterilized in a UHT sterilizer at 135 to 139°C for 10 to 30 seconds, preferably 15 to 25 seconds.

[0052] The slurry processing process of the present invention is not limited to the above steps and may include other steps as necessary as long as the effects of the present invention are not affected. For example, in order to improve the reliability of the product, the slurry processing process of the present invention may further include an aseptic filling step and a final step. The aseptic filling step is a step in which the slurry prepared through the above steps is aseptically filled into a packaging container. The packaging container is not particularly limited as long as it is a packaging container usable in the food industry. The final step is a step in which the filled product is subjected to online inspection, barcode application, boxing, barcode application, and palletization as necessary, and then loaded into a warehouse.

[0053] (edible products) The edible products according to the present invention comprise or are prepared from the plant milk described above.

[0054] In some exemplary embodiments, the plant milk can be used in the edible product as a dry product, a solution, or a slurry, preferably as an emulsion, which typically contains 3% or more protein by weight.

[0055] In addition to the above essential ingredients, the edible product according to the present invention may contain other optional food ingredients such as other plants or plant extracts (e.g., vegetables, fruits, grains, nuts, legumes, etc., and extracts thereof), animal ingredients (e.g., animal meat products, animal dairy products, etc.), microbial ingredients (e.g., probiotics, postbiotics, etc.), functional supplements (e.g., vitamin supplements, mineral supplements, unsaturated fatty acid supplements, etc.), and optional food-acceptable additives (e.g., stabilizers, thickeners, sweeteners, emulsifiers, antioxidants, coloring agents, etc.), depending on the needs of the final product, and these ingredients may be used in liquid, solid, or semi-solid form.

[0056] The present invention is not particularly limited by the specific type of edible product, and examples include oral preparations (e.g., tablets, powders, granules, capsules, oral liquids, etc.), animal milk-derived products (e.g., liquid milk, milk powder, block milk, milk-containing beverages, etc.), plant milk-derived products (plant protein beverages such as soy milk and soy milk yogurt, etc.), candies (e.g., gummy candies, candy tablets, etc.), pasta products (e.g., bread, cakes, biscuits, noodles, steamed buns, steamed buns, dumplings, wontons, etc.), beverages (instant coffee, grain powders, nut powders, lotus root powders, fruit and vegetable powders, etc.), and the like.

[0057] In principle, the content of the plant milk in the edible product is not particularly limited. From the viewpoint of satisfying nutritional needs, complying with relevant laws and regulations, and achieving the desired effect of improving the bioavailability of plant proteins, the content of the plant milk is preferably 1 to 90% by mass based on the total mass (dry weight) of the edible product.

[0058] (Use for improving the bioavailability of plant proteins) The present invention is the first to propose the concept that the bioavailability of plant proteins can be improved by using plant milk made primarily from germinated soybeans and fermented rice without the need for additional processing such as enzymatic hydrolysis of the protein components therein. Furthermore, the edible product can improve the bioavailability of plant proteins.

[0059] In some embodiments, the increased bioavailability of the plant protein comprises one or more of increasing the amount of free amino acids released during in vivo digestion of the plant protein and / or reducing the molecular weight of the plant protein after in vivo digestion.

[0060] In some embodiments, the increased amount of free amino acids released during in vivo digestion of the plant protein comprises an increased amount released during digestion in the stomach and / or intestine, in some embodiments, the amino acids comprise essential amino acids (e.g., leucine, lysine, and phenylalanine) and non-essential amino acids (e.g., arginine, tyrosine, and glutamine).

[0061] In some embodiments, the reduction in the molecular weight of the plant protein after in vivo digestion includes an increase in the number of plant protein molecules with a molecular weight of less than 500 Da after digestion in the intestine of a living organism and / or a reduction in the number of plant protein molecules with a molecular weight of more than 5,000 Da after digestion in the intestine of a living organism, and it is understood that, when the total amount of plant protein is constant, an increase in the number of molecules with a molecular weight of less than 500 Da after digestion will result in a corresponding decrease in the number of other molecules with a molecular weight of more than 500 Da.

[0062] The increased bioavailability of plant proteins according to the present invention is not intended to prevent and / or treat disease.

[0063] Furthermore, the edible product of the present invention is suitable for everyone in principle, but is particularly suitable for people with weak gastrointestinal functions, people allergic to animal proteins, vegetarians, etc. Furthermore, the composition of the edible product can be adjusted to suit people with various characteristics. [Example]

[0064] The present invention will be further described below with reference to examples in order to more clearly explain the present invention, but the following examples are only a partial example of the present invention and are not intended to limit the present invention. Unless otherwise specified, all of the instruments, reagents, materials, experimental animals, etc. used in the present invention can be obtained by ordinary commercial means.

[0065] Example 1 (1) Preparation process of germinated beans 1. Pretreatment After washing the soybeans, they were soaked in purified water in an amount twice the mass of the soybeans for 6 hours at a soaking temperature of 25°C. 2. Germination The soaked soybeans were germinated at 22°C for 24 hours, during which time water was sprayed every 3 hours at a water spray temperature of 18°C. 3. Freezing and slow thawing The germinated beans were frozen and stored at -18°C for 36 hours, and before use, the frozen germinated beans were slowly thawed at 35°C for 8 hours.

[0066] (2) Fermented rice preparation process 4.Pretreatment of fermented rice After removing impurities from ordinary brown rice and washing it, the rice was soaked in room temperature pure water in an amount twice the mass of the brown rice for six hours, and the water was then removed by filtration. 5. Steaming After filtering, the normal brown rice was added to pure water in an amount 1.5 times the mass of the dry rice before soaking, placed in a steamer, and steamed at 100°C for 50 minutes. 6. Inoculation Steamed regular brown rice was placed in a special fermentation container (the container volume was 20 L per 1 kg of dry rice mass, and the thickness of the regular brown rice was 10 cm or less), and 0.2% of Rhizopus was added to the dry rice mass before soaking, followed by stirring evenly. 7. Fermentation The fermentation vessel was covered with film and fermentation was carried out at 30°C for 36 hours. The fermentation was terminated when the soluble solids content in the fermented brown rice filtrate reached 40%. 8.Packaging sterilization The fermented brown rice was packed into a heat-resistant package and heated at 100°C for 15 minutes to obtain sterilized fermented brown rice.

[0067] (3) Plant milk preparation process 9. Peeling off the husks of sprouted beans 125 parts of the germinated soybeans were taken, dehulled, and washed. 10. Pre-cooking sprouted beans The dehusked germinated beans were pre-cooked by placing them in hot water at 100°C in an amount four times the mass of the germinated beans, and 0.1% sodium bicarbonate based on the total mass of the plant milk to be prepared was added to the pre-cooking water, completely dissolved, and kept warm for 5 minutes. 11. Mixed grinding Precooked germinated beans, sterilized fermented brown rice, and mashinin were mixed in a weight ratio of 25:15:1 (dry weight ratio of 12.5:7.5:1), pumped into a colloid mill together with precooking water, crushed, and milled three times to obtain a mixed slurry. 12.Removing residue The mixed slurry was filtered through an 80-mesh sieve to remove dregs, and a mixed slurry filtrate was obtained. 13.Sugar dissolution 35 parts of xylitol and 3 parts of stabilizer (2 parts of carrageenan, 1 part of guar gum) were mixed and mixed uniformly, then placed in three times the mass of water at 70°C and kept warm while shearing for 20 minutes. The completely dissolved syrup was filtered through an 80 mesh and then placed in a mixing tank. 14.Additive dissolution A portion of the mixed slurry filtrate (three times the mass of the grain powder) was added to an additive dissolution tank, and 20 parts of grain powder (rice, soybeans, and beer malt in a weight ratio of 1:1:2) was added. The mixture was kept at 50°C and stirred for 20 minutes to obtain an additive emulsion. 15. Formulation The mixed slurry filtrate, additive emulsion, and sugar solution were sequentially placed in a mixing tank and stirred at 50°C for 15 minutes until uniformly mixed. Then, sodium bicarbonate was added to adjust the pH value of the liquid to 7.0. 16. Fixed volume Water was added to the mixing tank to bring the volume to 1,000 parts, and stirring was continued until the mixture was uniform. After the semi-finished product passed the sensory evaluation and measurement criteria, it was passed through an 80-mesh screen before entering the homogenization process. 17. Homogenization After the volume was adjusted, the mixture was heated to 65°C and then homogenized twice, with the homogenization pressure being 35 MPa for the first time and 40 MPa for the second time. 18.UHT The homogenized mixture was sterilized in a UHT sterilizer, with sterilization parameters of 135°C and 15 seconds. 19. Aseptic filling The sterilized mixture was aseptically filled into packaging containers. 20.Final process After filling, the products were inspected online, barcoded, boxed, and then stored in the warehouse. The solid content of the plant milk obtained in this example was 13.0% by mass.

[0068] <Example 2> (1) Preparation process of germinated beans 1. Pretreatment After washing the soybeans, they were soaked in purified water in an amount twice the weight of the soybeans for 6 hours at a soaking temperature of 25°C. 2. Germination The soaked soybeans were germinated at 22°C for 26 hours, during which time water was sprayed every 3 hours at a spray temperature of 20°C. 3. Freezing and slow thawing The germinated beans were frozen and stored at -35°C for 15 hours, and before use, the frozen germinated beans were slowly thawed at 35°C for 9 hours.

[0069] (2) Fermented rice preparation process 4.Pretreatment of fermented rice After removing impurities from ordinary brown rice and washing it, the rice was soaked in room temperature pure water in an amount twice the mass of the brown rice for 6 hours, and the water was then removed by filtration. 5. Steaming After filtering, the normal brown rice was added to pure water in an amount 1.5 times the mass of the dry rice, placed in a steamer, and steamed at 100°C for 50 minutes. 6. Inoculation Steamed regular brown rice was placed in a special fermentation container (the container volume was 20 L per 1 kg of dry rice mass, and the thickness of the regular brown rice was 10 cm or less), and 0.2% of Rhizopus was added to the dry rice mass before soaking, followed by stirring evenly. 7. Fermentation The fermentation vessel was covered with film and fermentation was carried out at 30°C for 36 hours. The fermentation was terminated when the soluble solids content in the fermented brown rice filtrate reached 40%. 8.Packaging sterilization The fermented brown rice was packed into a heat-resistant package and heated at 100°C for 15 minutes to obtain sterilized fermented brown rice.

[0070] (3) Plant milk preparation process 9. Peeling off the husks of sprouted beans 125 parts of the germinated soybeans were taken, dehulled, and washed. 10. Pre-cooking sprouted beans The dehusked germinated beans were pre-cooked by placing them in hot water at 100°C in an amount four times the mass of the germinated beans, and 0.1% sodium bicarbonate based on the total mass of the plant milk to be prepared was added to the pre-cooking water, completely dissolved, and kept warm for 5 minutes. 11. Mixed grinding Precooked germinated beans, sterilized fermented brown rice, and mashinin were mixed in a weight ratio of 30:15:1 (dry weight ratio of 15:7.5:1), pumped into a colloid mill together with precooking water, crushed, and milled three times to obtain a mixed slurry. 12.Removing residue The mixed slurry was filtered through an 80-mesh sieve to remove dregs, and a mixed slurry filtrate was obtained. 13.Sugar dissolution 35 parts xylitol and 3 parts stabilizer (2 parts carrageenan, 1 part microcrystalline cellulose) were thoroughly mixed and homogeneously mixed, then placed in 3 times the mass of hot water at 70°C and kept warm while shearing for 20 minutes. The completely dissolved syrup was filtered through an 80 mesh and then placed in a mixing tank. 14.Additive dissolution A portion of the mixed slurry filtrate (three times the mass of the grain powder) was added to an additive dissolution tank, and 20 parts of grain powder (rice, soybeans, and beer malt in a weight ratio of 1:1:2) was added. The mixture was kept at 50°C and stirred for 20 minutes to obtain an additive emulsion. 15. Formulation The mixed slurry filtrate, additive emulsion, and sugar solution were sequentially placed in a mixing tank and stirred at 50°C for 15 minutes until uniformly mixed. Then, sodium bicarbonate was added to adjust the pH value of the liquid to 7.0. 16. Fixed volume Water was added to the mixing tank to bring the volume to 1,000 parts, and stirring was continued until the mixture was uniform. After the semi-finished product passed the sensory evaluation and measurement criteria, it was passed through an 80-mesh screen before entering the homogenization process. 17. Homogenization After the volume was adjusted, the mixture was heated to 65°C and then homogenized twice, with the homogenization pressure being 35 MPa for the first time and 40 MPa for the second time. 18.UHT The homogenized mixture was sterilized in a UHT sterilizer, with sterilization parameters of 135°C and 15 seconds. 19. Aseptic filling The sterilized mixture was aseptically filled into packaging containers. 20.Final process After filling, the products were inspected online, barcoded, boxed, and then stored in the warehouse. The solid content of the plant milk obtained in this example was 12.6% by mass.

[0071] Example 3 (1) Preparation process of germinated beans 1. Pretreatment After washing the soybeans, they were soaked in purified water in an amount twice the mass of the soybeans for 6 hours at a soaking temperature of 25°C. 2. Germination The soaked soybeans were germinated at 22°C for 28 hours, during which time water was sprayed every 3 hours at a water spray temperature of 18°C. 3. Freezing and slow thawing The germinated beans were frozen and stored at -35°C for 48 hours, and before use, the frozen germinated beans were slowly thawed at 25°C for 8 hours.

[0072] (2) Fermented rice preparation process 4.Pretreatment of fermented rice After removing impurities from ordinary brown rice and washing it, the rice was soaked in room temperature pure water in an amount twice the mass of the brown rice for 6 hours, and the water was then removed by filtration. 5. Steaming After filtering, the normal brown rice was added to pure water in an amount equal to the dry rice mass, placed in a steamer, and steamed at 100°C for 50 minutes. 6. Inoculation Steamed regular brown rice was placed in a special fermentation container (the container volume was 20 L per 1 kg of dry rice mass, and the thickness of the regular brown rice was 10 cm or less), and 0.15% of Rhizopus was added to the dry rice mass before soaking, and the mixture was stirred evenly. 7. Fermentation The fermentation vessel was covered with film and fermentation was carried out at 30°C for 36 hours. The fermentation was terminated when the soluble solids content in the fermented brown rice filtrate reached 40%. 8.Packaging sterilization The fermented brown rice was packed into a heat-resistant package and heated at 100°C for 15 minutes to obtain sterilized fermented brown rice.

[0073] (3) Plant milk preparation process 9. Peeling off the husks of sprouted beans 125 parts of the germinated soybeans were taken, dehulled, and washed. 10. Pre-cooking sprouted beans The dehusked germinated beans were pre-cooked by placing them in hot water at 100°C in an amount four times the mass of the germinated beans, and 0.1% sodium bicarbonate based on the total mass of the plant milk to be prepared was added to the pre-cooking water, completely dissolved, and kept warm for 5 minutes. 11. Mixed grinding Pre-cooked germinated beans, sterilized fermented brown rice and Mashinin-an were mixed in a weight ratio of 28:18:1 (dry weight ratio 14:9:1), pumped into a colloid mill together with pre-cooking water, crushed, and milled three times to obtain a mixed slurry. 12.Removing residue The mixed slurry was filtered through an 80-mesh sieve to remove dregs, and a mixed slurry filtrate was obtained. 13.Sugar dissolution 35 parts xylitol and 3 parts stabilizer (0.5 parts carrageenan, 2 parts gellan gum, 0.5 parts microcrystalline cellulose) were thoroughly mixed and homogeneously mixed, then placed in three times the mass of hot water at 70°C and kept warm while shearing for 20 minutes. The completely dissolved syrup was filtered through an 80 mesh filter and then placed in a mixing tank. 14.Additive dissolution The overmixed slurry filtrate (three times the mass of the grain powder) was added to an additive dissolution tank, and 20 parts of grain powder (rice, soybeans, and beer malt in a weight ratio of 1:1:2) was added. The mixture was stirred at 50°C for 20 minutes to obtain an additive emulsion. 15. Formulation The mixed slurry filtrate, additive emulsion, and sugar solution were sequentially placed in a mixing tank and stirred at 50°C for 15 minutes until uniformly mixed. Then, sodium bicarbonate was added to adjust the pH value of the liquid to 7.0. 16. Fixed volume Water was added to the mixing tank to bring the volume to 1,000 parts, and stirring was continued until the mixture was uniform. After the semi-finished product passed the sensory evaluation and measurement criteria, it was passed through an 80-mesh screen before entering the homogenization process. 17. Homogenization After the volume was adjusted, the mixture was heated to 65°C and then homogenized twice, with the homogenization pressure being 35 MPa for the first time and 40 MPa for the second time. 18.UHT The homogenized mixture was sterilized in a UHT sterilizer, with sterilization parameters of 135°C and 15 seconds. 19. Aseptic filling The post-sterilization mixed solution was aseptically filled into packaging containers. 20.Final process After filling, the products were inspected online, barcoded, boxed, and then stored in the warehouse. The solid content of the plant milk obtained in this example was 13.2% by mass.

[0074] <Comparative Example 1> Plant milk was prepared in the same manner as in Example 1, except that germinated soybeans were not used and regular soybeans were used as they were. The solid content of the plant milk obtained in this comparative example was 8.7% by mass.

[0075] <Comparative Example 2> Plant milk was prepared in the same manner as in Example 1, except that regular brown rice was used as is instead of fermented brown rice. The solid content of the plant milk obtained in this comparative example was 9.6% by mass.

[0076] <Comparative Example 3> Plant milk was prepared in the same manner as in Example 1, except that germinated soybeans and fermented brown rice were not used and regular soybeans and regular brown rice were used as they were. The solid content of the plant milk obtained in this comparative example was 7.9% by mass.

[0077] <Test Example 1> 1) Comparison of protein content of each sample The protein content of the samples prepared in Examples 1 to 3 and Comparative Examples 1 to 3 was measured in accordance with the Kjeldahl nitrogen measurement method, which is the first method in GB 5009.5-2016 "National Food Safety Standard: Determination of Protein in Food" (protein conversion factor: 6.25). The results are shown in Table 1 below.

[0078] [Table 1] Note: The same letter indicates no significant difference at the P>0.05 level, and different letters indicate significant difference at the P<0.05 level. The same applies below.

[0079] As can be seen from the above table, in each example, the protein contents of the plant milk samples prepared in Examples 1 to 3 and Comparative Example 2 were relatively close, with no significant differences between the samples, but compared to Example 1, the protein contents of the plant milk samples prepared in Comparative Examples 1 and 3 were significantly lower. The above results show that preparing plant milk from germinated soybeans helps increase the protein content of the sample compared to non-germinated soybeans, and that the presence or absence of fermented brown rice does not significantly affect the protein content of the plant milk.

[0080] 2) In vitro digestion test of each sample Using the in vitro simulated digestion model proposed by INFOGEST 2.0, with some modifications, in vitro simulated digestion was performed on the samples prepared in Example 1 and Comparative Examples 1-3. To ensure equal protein content in the digestion matrix, the protein mass of the sample obtained in Comparative Example 3 was used as the reference. The remaining samples with equal protein mass were each diluted to 10 mL with water. The specific digestion process was as follows: The pH of the simulated digestion solution was adjusted with 2 mol / L HCl or NaOH. A sample containing 250 mg of protein was brought to 10 mL with distilled water, and then 10 mL of simulated gastric fluid containing pepsin (final gastric digestion concentration: 2000 U / mL) was added. Gastric digestion was simulated for 2 hours in a water bath at 37°C and 200 rpm. The pH of the digestion solution was then adjusted to 7.0, and 20 mL of simulated small intestinal fluid containing a mixture of porcine pancreatic enzymes (final mixture concentration: 100 U / mL) and porcine bile (final mixture concentration: 10 mM) was added. The mixture was then incubated in a water bath at 37°C and 200 rpm for 3 hours to simulate intestinal digestion. For gastric digestion, 0.5 mL samples were taken at 0 min (G0), 60 min (G60), and 120 min (G120). For intestinal digestion, 0.5 mL samples were taken at 60 min (I60), 120 min (I120), and 180 min (I180). The digestion was terminated by boiling for 10 min. A portion of the digestion solution was centrifuged at 8000 g for 5 min. The supernatant was used to measure the release of free amino acids and evaluate the in vitro digestibility of proteins in each sample. The molecular weight distribution of the digestion solution samples was also measured to evaluate the digestion characteristics of each sample.

[0081] (3) Measurement of the amount of free amino acids released Method: 500 μL of the diluted supernatant was mixed with 50 μL of pH 8.0 phosphate buffer and 50 μL of ninhydrin reagent, boiled in a boiling water bath for 16 minutes, and then immediately cooled to room temperature. 100 μL of the reaction mixture was added to 1 mL of distilled water and mixed well. The absorbance at 570 nm was measured using a microplate reader. The absorbance was then compared with a standard curve of L-leucine, and the results were expressed in leucine equivalents (mmol / L).

[0082] Results: From Table 2, it can be seen that the amount of free amino acids released from the samples at the end of gastric and intestinal digestion is Example 1 > Comparative Example 2 > Comparative Example 1 > Comparative Example 3. This indicates that the plant milk prepared using germinated soybeans and fermented brown rice as ingredients can release more free amino acids during gastrointestinal digestion, which helps to promote protein absorption and utilization.

[0083] [Table 2]

[0084] (2) Quantitative measurement of the amount of free amino acids released Methods: Samples from the zero point of digestion (G0), the end point of gastric digestion (G120), and the end point of intestinal digestion (I180) were diluted 1:3 with ultrapure water, and 20 free amino acids in the samples were derivatized and quantitatively analyzed using a high-performance liquid chromatography-tandem mass spectrometry system (HPLC-MS / MS). The amount of each free amino acid released at the end of gastric and intestinal digestion was calculated (formula: amount of each free amino acid released at the end of gastric and intestinal digestion = measured content of G120 / I180 - measured content of G0), and the total amount of free amino acids released (i.e., the sum of the amounts of each free amino acid released) was calculated.

[0085] The HPLC-MS / MS procedure was as follows. Each sample was divided into two aliquots for measuring tryptophan and other amino acids. For tryptophan, 4 mol / L LiOH was added to the sample. For other amino acids, 6 mol / L HCl was added to the sample, protected with nitrogen, and digested at 110°C for 24 hours. 100 μL of the digested solution was evaporatively dried under nitrogen and then reconstituted with 1 mL of ultrapure water for later use. The mixed amino acid standard solution, test sample (50 μL), and protein precipitant (50 μL) were mixed uniformly and centrifuged at 13,200 rpm and -4°C for 4 minutes. 8 μL of the supernatant was thoroughly mixed with 42 μL of labeling buffer and briefly separated. 20 μL of derivatization agent was added, mixed, and derivatized at 55°C for 15 minutes. After derivatization, the sample was cooled to 4°C, thoroughly mixed, and briefly separated. 50 μL of the derivatized sample was tested on a test system for quantitative analysis. Liquid phase conditions: Chromatography column MSLab 45 + AA-C18 (150 mm × 4.6 mm, 5 μm), column temperature: 50 °C, flow rate: 1.0 mL / min, injection volume: 3 μL. Mobile phase: Mobile phase A: ultrapure water containing 0.1% (V / V) formic acid, Mobile phase B: acetonitrile containing 0.1% (V / V) formic acid. The gradient elution program is shown in Table 3 below. Mass spectrometry conditions: Ion source: +ESI electrospray ion source, scan mode: MRM multiple reaction monitoring, CUR: 20 psi (curtain gas), IS: +5500 V (spray voltage), CAD: Medium (collision gas), CXP: 2.0 (collision cell outlet potential), GS1: 55 psi (nebulizer gas), TEM: 500 °C (nebulizer temperature), EP: 10 (entrance potential), GS2: 60 psi (auxiliary gas).

[0086] [Table 3]

[0087] Results: As can be seen from Figure 1A, at the end of the simulated gastric digestion, the total free amino acid release amount for each sample was in the following order from largest to smallest: Example 1 (111.79 μg / mL) > Comparative Example 1 (58.96 μg / mL) > Comparative Example 2 (56.25 μg / mL) > Comparative Example 3 (20.56 μg / mL). The total free amino acid release amount for the sample of Example 1 was significantly higher than that for the samples of Comparative Examples 1 to 3, and there was no significant difference in the total free amino acid release amount between the samples of Comparative Example 2 and Comparative Example 3 (P<0.05). Furthermore, Figure 1B shows that at the end of the simulated gastric digestion process, the total amino acid release levels for each sample were in the following order: Example 1 (914.18 μg / mL) > Comparative Example 1 (750.82 μg / mL) > Comparative Example 2 (678.61 μg / mL) > Comparative Example 3 (484.41 μg / mL), indicating significant differences (P<0.05) in the total free amino acid release levels for each sample. Figure 1C shows that at the end of the simulated gastric digestion process, the sample prepared using soybeans and brown rice as is for Comparative Example 3 did not release tryptophan, arginine, or glutamine, compared to the samples for Example 1 and Comparative Examples 1 and 2. In contrast, Figure 1D shows that at the end of the simulated gastric digestion process, the essential free amino acids with the highest release levels for each sample were leucine, lysine, and phenylalanine, and the non-essential free amino acids with the highest release levels were arginine, tyrosine, and glutamine. The above results indicate that there are differences in the protein digestibility of each sample, and that plant-based dairy products made from germinated soybeans and fermented brown rice are particularly easy to digest and absorb by the digestive tract.

[0088] (3) Measurement of molecular weight distribution Methods: The molecular weight distribution of proteins at the zero point of digestion (G0), the end point of gastric digestion (G120), and the end point of intestinal digestion (I180) of each sample was measured by high-performance liquid gel permeation chromatography (GPC).

[0089] Column: TSKgel UP-SW2000 (300 mm x 4.6 mm, 2 μm); Mobile phase: acetonitrile:water:trifluoroacetic acid 20:80:0.1 (volume ratio); Flow rate: 0.3 mL / min; Column temperature: 25 °C; Injection volume: 20 μL; Detector: UV detector; Detection wavelength: 220 nm. The sample solution was filtered through a 0.22 μm pore size tetrafluoroethylene filter membrane followed by gel filtration. Relative molecular weight standard curves were plotted using 1 mg / mL solutions of glycine-glycine-glycine (189 Da), glycine-glycine-tyrosine-arginine (451 Da), bacitracin (1423 Da), insulin (5778 Da), and cytochrome C (12384 Da).

[0090] Results: As can be seen from Figure 2, there was almost no difference in the protein molecular weight distribution between Example 1 and Comparative Examples 1 to 3 at the zero point of digestion and the end of gastric digestion. At the end of intestinal digestion, the proportion of small molecular weight protein components (<500 Da) contained in the samples obtained in Comparative Examples 1 to 3 was significantly lower than that of Example 1, and the proportion of protein components with a molecular weight of >5000 Da was higher. The higher the proportion of small molecular weight protein components, the more completely the plant protein is digested. The above results indicate that plant milk products prepared using germinated soybeans and fermented brown rice as ingredients are more easily broken down in the digestive tract in the body than plant milk prepared from regular soybeans and / or brown rice, promoting the absorption and utilization of protein in the body.

[0091] (4) Particle size analysis Methods: A Microtrac S3500 laser particle size analyzer was used to measure particle size distributions of samples at zero digestion (G0), 60 minutes after gastric digestion (G60), 120 minutes after gastric digestion (G120), 60 minutes after intestinal digestion (I60), and 180 minutes after intestinal digestion (I180). The specific parameters were a temperature of 25°C and a refractive index of 1.33.

[0092] Results: Figures 3A to 3C show that there was a significant difference in the change in particle size after gastrointestinal digestion for the samples of Comparative Examples 1 and 3 compared to the sample of Example 1. In particular, the particle size of the sample of Example 1 decreased after gastric digestion and increased after intestinal digestion, whereas the particle size of the samples of Comparative Examples 1 and 3 increased after gastric digestion and decreased after intestinal digestion. [Industrial Applicability]

[0093] The plant milk provided by the present invention can be widely used in the fields of food and health foods.

Claims

1. 1. Use of plant milk to improve the bioavailability of plant proteins, the method for preparing said plant milk comprising: A step of preparing germinated beans using beans; A fermented rice preparation step of preparing fermented rice using rice; A slurry processing step of preparing a slurry using the germinated beans and the fermented rice to obtain the plant milk, The use, characterized in that the solid content of the plant milk is 10 to 15% by mass.

2. 2. The use according to claim 1, characterized in that the pulses include any one or more of soybean, pea, kidney bean, mung bean, cowpea, jack bean, lentil, chickpea and pigeon pea.

3. The use according to claim 1 or 2, characterized in that the rice includes one or more of Japonica rice, Indica rice and glutinous rice.

4. The use according to any one of claims 1 to 3, characterized in that the rice is brown rice.

5. The use according to any one of claims 1 to 4, characterized in that the improvement in the bioavailability of the plant protein comprises one or more of an increase in the amount of free amino acids released during digestion of the plant protein in vivo and / or a reduction in the molecular weight of the plant protein after digestion in vivo.

6. The use according to claim 5, characterized in that the increase in the amount of free amino acids released during digestion of plant proteins in vivo comprises an increase in the amount released during digestion in the stomach and / or intestine.

7. The use according to claim 5 or 6, characterized in that the reduction in the molecular weight of plant protein after digestion in the living body includes an increase in the number of plant protein molecules having a molecular weight of less than 500 Da after digestion in the intestine of the living body and / or a reduction in the number of plant protein molecules having a molecular weight of more than 5000 Da after digestion in the intestine of the living body.

8. Use of plant milk in the preparation of an edible product that contributes to increasing the bioavailability of plant proteins, characterized in that the plant milk is a plant milk as defined in any one of claims 1 to 7.

9. The use described in claim 8, characterized in that the improvement in the bioavailability of the plant protein includes one or more of an increase in the amount of free amino acids released during digestion of the plant protein in vivo and / or a reduction in the molecular weight of the plant protein after digestion in vivo.

10. 10. Use according to claim 8 or 9, characterized in that the plant milk content is 1 to 90% by weight, based on the total weight of the edible product.

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