Food composition comprising fermented oyster extract

Abstract

The present invention relates to: a food composition comprising a fermented oyster extract; a food composition comprising a fermented oyster extract and a high content of sugar; a liquid food composition comprising a fermented oyster extract and proteins; and a powder food composition comprising a fermented oyster extract, an anti-caking agent, erythritol, and starch.

Description

Food composition comprising fermented oyster extract

[0001] The present invention relates to a food composition comprising a fermented oyster extract; a food composition comprising a fermented oyster extract and a high content of sugar; a liquid food composition comprising a fermented oyster extract and protein; and a powdered food composition comprising a fermented oyster extract, an anti-caking agent, erythritol, and starch.

[0002]

[0003] Taurine, also known as 2-aminoethanesulfonic acid, is a sulfur-containing amino acid found in the cells and tissues of mammals, including humans, and is the main ingredient in commercially available tonics and fatigue recovery agents.

[0004] The physiological functions of taurine that have been discovered so far include an inhibitory effect on the brain's sympathetic nerves, which helps stabilize blood pressure and prevent stroke. It is also known to increase myocardial contractility when contractility is reduced in a hypocalcium state of the heart, and conversely, decrease contractility in a hypercalcium state, making it effective in treating arrhythmia and heart failure. Furthermore, it inhibits the production of low-density lipoprotein (LDL) cholesterol, which causes arteriosclerosis, angina, and myocardial infarction, and increases the amount of high-density lipoprotein (HDL) cholesterol, which breaks down cholesterol infiltrating vascular tissue. It is known to be effective in preventing platelet aggregation in blood vessels and various vascular diseases.

[0005] GABA (gamma-aminobutyric acid), a non-protein amino acid, is known as an inhibitory neurotransmitter. It is also involved in regulating many physiological metabolic processes in the human body, stimulating cerebral blood flow and increasing oxygen supply, thereby enhancing brain cell metabolic function. Taurine and GABA are heat-stable (Journal of Dairy Science 73(7), 1700-1706, 1990; Journal of Food Processing and Preservation November 2019, 44(1)).

[0006] The above taurine and GABA are known to be contained in large quantities in oysters, a natural ingredient.

[0007]

[0008] In foods, proteins or amino acids can react with reducing sugars to cause the Maillard reaction, altering their original structure. This reaction speeds up dramatically with increasing temperature, but can also occur spontaneously at room temperature. Oligosaccharides, such as fructooligosaccharides, can undergo Maillard reaction when heated, decomposing into monosaccharides or disaccharides and converting into reducing sugars. This reaction can also affect the amino acid content of foods. Furthermore, proteins or amino acids in foods can affect digestion and absorption, and can cause allergies.

[0009]

[0010] Fermented oyster extract is a water-soluble powder, so there is no problem when mixed into liquid formulations. However, due to the nature of the extract itself, it is very hygroscopic. When mixed into a powder formulation, it is stored in moisture-blocking aluminum packaging, and the hygroscopicity is so high that caking occurs, making it difficult to develop powdered products. When caking occurs, the fluidity of the powder decreases, the stability of the functional ingredient content decreases, and the stability of product quality is lowered. The caking phenomenon is affected by factors such as temperature, humidity, and particle size, and an anti-caking agent is sometimes used to prevent it. However, the type of anti-caking agent that should be used varies depending on the interaction with the main ingredient and the moisture environment, and the food product must be adjusted accordingly due to the complexity of the main ingredient.

[0011]

[0012] Foods containing fermented oyster extract and having a high sugar content rapidly decrease in the content of GABA and taurine in the fermented oyster extract due to the Maillard reaction at room temperature or high temperature, and therefore a composition and manufacturing method that can improve this are required.

[0013] It is necessary to develop a food composition with excellent functionality and quality stability by utilizing fermented oyster extract, a natural material that does not cause side effects even when consumed for a long period of time.

[0014] In addition, it is necessary to design a composition and manufacturing method to improve hygroscopicity and caking phenomenon in powders containing fermented oyster extract.

[0015]

[0016] One object of the present invention is to provide a food composition comprising a fermented oyster extract.

[0017] Another object of the present invention is to provide a food composition comprising a fermented oyster extract and a high content of sugar.

[0018] Another object of the present invention is to provide a method for producing a food product in which the GABA or taurine content of a fermented oyster extract is maintained.

[0019] Another object of the present invention is to provide a liquid food composition comprising a fermented oyster extract and protein.

[0020] Another object of the present invention is to provide a method for producing the liquid food composition.

[0021] Another object of the present invention is to provide a powdered food composition comprising a fermented oyster extract, an anti-caking agent, erythritol and starch.

[0022] Another object of the present invention is to provide a method for producing the powdered food composition.

[0023]

[0024] A food composition containing a fermented oyster extract according to the present invention, specifically a food composition in which the content of GABA and taurine contained in the fermented oyster extract is stably maintained, can maintain the content of GABA and taurine in a high-sugar food containing GABA and taurine when stored for a long period of time at high temperature or room temperature.

[0025] In addition, the liquid food composition containing the fermented oyster extract of the present invention has superior digestion and absorption and phase stability and an excellent allergy reduction effect compared to conventional formulations.

[0026] In addition, the powder composition of the present invention maintained its initial properties without caking even after storage under accelerated conditions (40°C, 75%RH) for 4 weeks, and the content of functional ingredients was also stably maintained.

[0027]

[0028] Figure 1 is a diagram showing a manufacturing process of a food containing GABA and taurine.

[0029] Figure 2 shows the results of an artificial gastric juice addition experiment for Comparative Example 1 and Example 3 in Experimental Example 1 to evaluate digestibility and absorbability.

[0030] Figure 3 shows the results of comparing the improvement in the water absorption phenomenon of Examples 12 and 15.

[0031] Figure 4 shows the specific results of the height growth effect for the control group, comparative example, and Example 15.

[0032] Figure 5 is a schematic diagram of a manufacturing method for manufacturing a powdered food composition of the present invention.

[0033] Figure 6 shows the results of comparison of the powder properties of comparative examples and examples.

[0034] Figure 7 shows the results of comparison of the properties of tablets in comparative examples and examples.

[0035] Figure 8 shows the caking results of fermented pig placenta extract and fermented oyster extract.

[0036]

[0037] This is explained in detail as follows. Meanwhile, each description and embodiment disclosed in the present invention can also be applied to each other description and embodiment. In other words, all combinations of the various elements disclosed in the present invention fall within the scope of the present invention. Furthermore, the scope of the present invention should not be considered limited by the specific descriptions described below.

[0038] Furthermore, those skilled in the art will recognize or be able to ascertain, using no more than routine experimentation, numerous equivalents to the specific embodiments of the invention described herein. Furthermore, such equivalents are intended to be encompassed by the present invention.

[0039]

[0040] One aspect of the present invention provides a food composition comprising a fermented oyster extract. The fermented oyster extract comprises GABA and taurine. The term "fermented oyster extract" as used herein refers to a product obtained by enzymatically decomposing and fermenting oysters, a natural ingredient, and extracting the resulting fermented oyster extract, which is safe for the human body.

[0041] In one specific example, the fermented oyster extract may include GABA and taurine.

[0042] Oysters have been traditionally known as an edible ingredient since prehistoric times, and are known to be excellent for bone health, bone density, immunity, etc. because they contain protein, various vitamins, glycine, glutamic acid, taurine, zinc, iron, iodine, etc. Among these, glutamic acid, which is one of the ingredients contained in large quantities in oysters, acts as a precursor to GABA (γ-aminobutyric acid), and taurine, a natural amino acid, is also contained in relatively large quantities.

[0043] "GABA (gamma-aminobutyric acid)" contained in fermented oyster extract is a unique amino acid that exists only in the mammalian brain and is known as an inhibitory neurotransmitter in the central nervous system of vertebrates. Specifically, GABA synthesized presynaptly in inhibitory neurons is stored in synaptic vesicles and then released into the synaptic cleft. It binds to GABA receptors located on the postsynaptic surface and activates them, thereby regulating the overall excitability of neurons and playing a crucial role in the normal function of the brain. For example, it has been reported that the expression of glutamate decarboxylase, which is involved in GABA synthesis, is reduced in postmortem brain tissues of patients with various mental disorders such as schizophrenia, bipolar disorder, and autism spectrum disorder compared to normal individuals.

[0044] A decrease in GABA levels in the brain leads to a decrease in inhibitory synaptic activity. Conversely, neurons that lack normal inhibition exhibit excessive excitability, ultimately leading to abnormal neuronal activity. In neurobiology, an imbalance between excitatory and inhibitory neurons (excitatory-inhibitory imbalance) is recognized as a key mechanism underlying neuropsychiatric disorders.

[0045] GABA is abundant in the human brain, vegetables, fruits, and grains like rice and brown rice. In addition to its blood pressure-lowering and diuretic effects, it also increases oxygen supply to the brain, promoting brain cell metabolism, calming nerves, and relieving anxiety. The recommended daily intake for adults is 46 to 120 mg.

[0046]

[0047] In addition, "taurine" contained in fermented oyster extract is a substance called 2-aminoethanesulfonic acid, a type of amino acid containing sulfur that exists in the cells and tissues of mammals, including humans, and is the main ingredient in commercially available tonics and fatigue recovery agents. Taurine is not used in protein synthesis and is abundantly present in the form of a free amino acid in most animal tissues and biological fluids, and is almost absent or present in very trace amounts in food tissues. In particular, it exists in high concentrations in organs such as the brain, heart, liver, and kidneys of mammals, as well as skeletal muscles and blood cells, and exists in much higher concentrations in intracellular fluid than in extracellular fluid. Taurine is mainly found in abundance in seafood, especially shellfish such as oysters and scallops, and the dark red flesh of squid, octopus, cuttlefish, and fish, but is contained in low amounts in meat such as beef, pork, and chicken. It exerts an inhibitory effect on the brain's sympathetic nervous system, helping to stabilize blood pressure and prevent stroke. The recommended daily intake of taurine for adults is 1.36 mg to 9.6 mg.

[0048] In the present invention, "extract" refers to a liquid component obtained by immersing a target substance in various solvents and then extracting it for a certain period of time at room temperature, low temperature, or elevated temperature, and a solid component obtained by removing the solvent from the liquid component. In addition, it can be comprehensively interpreted to include dilutions of the result, concentrates thereof, adjusted preparations thereof, purified products, etc.

[0049] The above fermented oyster extract can be obtained by extraction with water or various organic solvents. At this time, the organic solvent used is not particularly limited as long as it can obtain an extract, but may be specifically water, a polar solvent, or a non-polar solvent, and more specifically, may be water, a lower alcohol having 1 to 6 carbon atoms (such as methanol, ethanol, propanol, or butanol), or a mixed solvent thereof.

[0050]

[0051] Another aspect of the present invention provides a food composition comprising a fermented oyster extract and a high sugar content. The fermented oyster extract comprises GABA or taurine, and the high sugar content may comprise a complex of non-reducing sugar and reducing sugar. The food composition is characterized in that the GABA or taurine content of the fermented oyster extract is maintained, wherein the complex has a non-reducing sugar ratio of 60% or more.

[0052] The present invention has one major feature in that it has been found that when a non-reducing sugar is used in a food, the content of GABA and taurine in the fermented oyster extract does not decrease and can be maintained constant, in order to solve the problem that when a food containing a fermented oyster extract containing GABA and taurine is stored at room temperature or high temperature, the higher the sugar content of the food, the more rapidly the content of GABA and taurine decreases, making storage and distribution difficult.

[0053] However, non-reducing sugars (e.g., sugar alcohols) may cause diarrhea when consumed in large quantities, so they may be included in the food composition of this invention as a complex of non-reducing sugars and reducing sugars.

[0054] In one specific example of the present invention, the food composition includes a non-reducing sugar and reducing sugar complex, and the ratio of non-reducing sugar in the complex may be 60% or more, 65% or more, 70% or more, 75% or more, 80% or more, 85% or more, 90% or more, 95% or more, or less than 100%, 95% or less, 90% or less, 85% or less, 80% or less, 75% or less, 70% or less, 65% or less, but is not limited thereto.

[0055] The GABA and taurine in the fermented oyster extract described above have a problem: their content rapidly decreases due to the Maillard reaction in foods with high sugar content. This Maillard reaction is particularly accelerated at high temperatures and can occur spontaneously even at room temperature. This problem hinders the long-term storage or distribution of foods containing fermented oyster extract containing GABA and taurine.

[0056]

[0057] The term "non-reducing sugar" in the present invention refers to a saccharide that does not have a reducing functional group. Among disaccharides, those in which hemiacetals are bonded to each other, such as sucrose or trehalose, and no further hemiacetals remain, are non-reducing sugars. Even if polysaccharides have hemiacetals at the terminal, the proportion is very small compared to the total, so it does not significantly affect reactivity, and thus, they are non-reducing sugars. In addition, simple glycosides and sugar alcohols that do not originally have reducing groups are also included in this category as long as they can be called sugars.

[0058] The above non-reducing sugars include some disaccharides such as sucrose, all polysaccharides, and sugar alcohols. Disaccharides may include sucrose, polysaccharides may include starch, and sugar alcohols may include maltitol, erythritol, xylitol, sorbitol, isomalt, etc. However, the present invention is not limited to sugars that do not have reducing properties, or have such properties in such a small proportion that they do not significantly affect reactivity.

[0059] Non-reducing sugars of the present invention may include sucrose, polysaccharides, maltitol, erythritol, xylitol, sorbitol, isomalt, and processed sugars, but are not limited thereto as long as they do not have a reducing functional group. Specifically, all non-reducing sugars that can be obviously used in foods by those skilled in the art, such as some disaccharides such as sucrose, all polysaccharides, and sugar alcohols, can be included. In addition, non-reducing sugars may be used alone, or may be used in combination with one or more of the above examples, and as long as a combination that a person skilled in the art can select is not limited to the described scope of the present invention.

[0060]

[0061] The term "reducing sugar" in the present invention refers to a saccharide having a reducing carbonyl group within the molecule. Specifically, it refers to a sugar having an aldehyde group or ketone group that is free or forms a hemiacetal and thus has reducing properties. All sugars with a hemiacetal belong to reducing sugars. Free monosaccharides also exhibit reducing properties under alkaline conditions and are therefore all reducing sugars. In the case of disaccharides, lactose and maltose have a hemiacetal at the end and thus belong to reducing sugars.

[0062] Types of reducing sugars include monosaccharides such as glucose, fructose, and corn syrup, and some oligosaccharides such as fructooligosaccharides, but are not limited to sugars with a reducing carbonyl group.

[0063] The reducing sugars of the present invention may include glucose, fructose, and oligosaccharides, but are not limited to those containing a reducing carbonyl group within the molecule. Specifically, any reducing sugar that a person skilled in the art would deem obvious for use in food products may be included. Furthermore, reducing sugars may be used singly or in combination with one or more of the above examples. Any combination that a person skilled in the art can select is not limited to the described scope of the present invention.

[0064] In a specific embodiment of the present invention, a food was manufactured using fructooligosaccharide as a reducing sugar, and it was confirmed that the contents of taurine and GABA in the food manufactured using fructooligosaccharide decreased when stored at 86℃ for 3 hours, as shown in Table 1. Through this, it can be confirmed that when reducing sugar is used, the amount of taurine and GABA decreased in the fermented oyster extract increases as the sugar content increases.

[0065] In the above example, specifically, in the case of a food using fructooligosaccharide having a sugar content of 18.48 Brix, when stored at 86°C for 3 hours, the content of taurine in the fermented oyster extract decreased by about 10% and the content of GABA decreased by about 12%.

[0066] In the above example, specifically, in the case of a food using fructooligosaccharide having a sugar content of 36.56 Brix, when stored at 86°C for 3 hours, the content of taurine in the fermented oyster extract decreased by about 15% and the content of GABA decreased by about 13%.

[0067] In the above example, specifically, in the case of a food using fructooligosaccharide having a sugar content of 62.88 Brix, when stored at 86°C for 3 hours, the content of taurine in the fermented oyster extract decreased by about 42% and the content of GABA decreased by about 33%.

[0068] In the above example, specifically, in the case of a food using fructooligosaccharide having a sugar content of 80 Brix, when stored at 86°C for 3 hours, the taurine content of the fermented oyster extract decreased by about 78% and the GABA content decreased by about 73%.

[0069]

[0070] In a specific embodiment of the present invention, a food was manufactured using fructose as a reducing sugar, and it was confirmed that the contents of taurine and GABA in the fermented oyster extract decreased when the food manufactured with fructose was stored at 86℃ for 3 hours, as shown in Table 2. Through this, it can be confirmed that when reducing sugar is used, the amount of taurine and GABA decrease in the fermented oyster extract increases as the sweetness increases.

[0071] In the above example, specifically, in the case of a food using fructose with a sugar content of 32.71 Brix, when stored at 86°C for 3 hours, the content of taurine in the fermented oyster extract decreased by about 15% and the content of GABA decreased by about 16%.

[0072] In the above example, specifically, in the case of a food using fructose with a sugar content of 56.76 Brix, when stored at 86°C for 3 hours, the content of taurine in the fermented oyster extract decreased by about 45% and the content of GABA decreased by about 27%.

[0073] In the above example, specifically, in the case of a food using fructose with a sugar content of 75.3 Brix, when stored at 86°C for 3 hours, the content of taurine in the fermented oyster extract decreased by about 68% and the content of GABA decreased by about 75%.

[0074]

[0075] In a specific embodiment of the present invention, a food product was manufactured using maltitol as a non-reducing sugar. As shown in Table 3, the food product manufactured using maltitol showed virtually no change in the taurine and GABA contents of fermented oyster extracts when stored at 86°C for 3 hours. Furthermore, it was confirmed that these results were an effect that was maintained regardless of the increase in sugar content of the food product.

[0076] In a specific embodiment of the present invention, a food was manufactured using sorbitol as a non-reducing sugar, and it was confirmed that the contents of taurine and GABA in the fermented oyster extract of the food manufactured with sorbitol showed almost no change when stored at 86°C for 3 hours, as shown in Table 4. Furthermore, it was confirmed that these results were an effect that was maintained regardless of the increase in the sugar content of the food.

[0077] In a specific embodiment of the present invention, a food product was manufactured using sucrose as a non-reducing sugar. As shown in Table 3, the taurine and GABA contents of the fermented oyster extract showed almost no change when the food product was stored at 86°C for 3 hours. Furthermore, it was confirmed that these results were an effect that was maintained regardless of the increase in the sugar content of the food product.

[0078]

[0079] The term "composite of non-reducing sugar and reducing sugar" of the present invention refers to a mixture of non-reducing sugar and reducing sugar. Specifically, the complex includes both non-reducing sugar and reducing sugar added during the manufacturing process. The non-reducing sugar and reducing sugar of the complex may be added simultaneously, or they may be added separately depending on the manufacturing process.

[0080] Specifically, the above complex may be mixed with non-reducing sugars and reducing sugars in a ratio of 10:0 to 0:10 by mass. For example, a complex manufactured solely with non-reducing sugars, as one specific manufacturing example of the present invention, may also be included.

[0081] More specifically, it may include a mixture of non-reducing sugars and reducing sugars in a mass ratio of 10:0, 9:1, 8:2, 7:3, 6:4, 5:5, 4:6, 3:7, 2:8, 1:9, or 10:0.

[0082]

[0083] The term "maintenance" in the present invention means preserving a certain state or situation, and specifically, in the present invention, means preserving the content of "GABA" or "taurine" to an acceptable level without drastic changes.

[0084] Specifically, in the present invention, the content of the above-mentioned component being "maintained" means that the content of GABA or taurine in the fermented oyster extract may be constant in the same amount, but may be measured as increasing somewhat depending on the measurement method, or the content may be reduced by 20%, 15%, 10%, or 5%.

[0085]

[0086] In a specific manufacturing example of the present invention, when the non-reducing sugar is 100% in the complex of non-reducing sugar and reducing sugar added, it was confirmed that the change in the content of taurine and GABA of the fermented oyster extract of the manufacturing example after heating for 3 hours was less than 3%.

[0087] In a specific manufacturing example of the present invention, when the non-reducing sugar is 90% of the complex of non-reducing sugar and reducing sugar added, it was confirmed that the decrease in the content of taurine and GABA in the fermented oyster extract of the manufacturing example was less than 3% after 3 hours of heating.

[0088] In a specific manufacturing example of the present invention, when the non-reducing sugar was 80% in the complex of non-reducing sugar and reducing sugar added, it was confirmed that the decrease in the content of taurine and GABA in the fermented oyster extract of the manufacturing example was less than 8% after 3 hours of heating.

[0089] In a specific manufacturing example of the present invention, when the non-reducing sugar is 70% in the complex of non-reducing sugar and reducing sugar added, it was confirmed that the decrease in the content of taurine and GABA in the fermented oyster extract of the manufacturing example after heating for 3 hours was less than 9% for taurine and less than 14% for GABA.

[0090] In a specific manufacturing example of the present invention, when the non-reducing sugar is 60% in the complex of non-reducing sugar and reducing sugar added, it was confirmed that the decrease in the content of taurine and GABA in the fermented oyster extract of the manufacturing example after heating for 3 hours was less than 16% for taurine and less than 19% for GABA.

[0091] In a specific manufacturing example of the present invention, when the non-reducing sugar is 50% in the complex of non-reducing sugar and reducing sugar added, it was confirmed that the decrease in the content of taurine and GABA in the fermented oyster extract of the manufacturing example after heating for 3 hours was less than 28% for taurine and less than 34% for GABA.

[0092] In a specific manufacturing example of the present invention, when the non-reducing sugar was 40% in the complex of non-reducing sugar and reducing sugar added, it was confirmed that the decrease in the content of taurine and GABA in the fermented oyster extract of the manufacturing example after heating for 3 hours was less than 36% for taurine and less than 42% for GABA.

[0093]

[0094] The food composition characterized in that the GABA or taurine content of the fermented oyster extract of the present invention is maintained can be used in a high-sugar food having a Brix of 30 or more.

[0095]

[0096] The term "Brix" of the present invention is one of the units indicating sugar concentration and can be measured with a refractometer.

[0097] In a specific embodiment of the present invention, it was confirmed that the higher the Brix, i.e., the higher the sugar content, the more the amount of GABA and taurine decreases, and it was confirmed that this tendency was particularly strong in foods with a Brix exceeding 30.

[0098]

[0099] The food composition characterized in that the GABA or taurine content of the fermented oyster extract of the present invention is maintained can be stored at 0°C to 90°C.

[0100] Specifically, it can be stored at 0°C to 90°C, 5°C to 90°C, 10°C to 90°C, 15°C to 90°C, and more specifically, 18°C ​​to 86°C.

[0101] In a specific embodiment of the present invention, it was confirmed that the contents of taurine and GABA in fermented oyster extract were maintained when non-reducing sugar was used at room temperature, 30°C, and 86°C.

[0102]

[0103] The GABA and taurine of the present invention may be derived from fermented oyster extracts, but the origin of GABA and taurine is not limited thereto. Specifically, GABA and taurine may be derived from a single organism, such as oysters, but they may also be extracted and used from different organisms. They may also be purchased and used in individually extracted form. The origin of GABA and taurine is not limited to the above methods, as long as a person skilled in the art can obtain them.

[0104] The GABA content of the above fermented oyster extract may be, but is not limited to, 0.1 to 150 mg / g, 1 to 120 mg / g, or 1.15 mg to 100 mg / g.

[0105] Additionally, the content of the taurine may be, but is not limited to, 0.01 to 15 mg / g, 0.05 to 10 mg / g, 0.06 to 8 mg / g, or 0.068 mg / g to 7.8 mg / g.

[0106]

[0107] The food composition characterized in that the GABA or taurine content of the fermented oyster extract of the present invention is maintained may additionally include at least one selected from a thickener, purified water, a flavoring agent, a concentrate, an extract, and a high-sweetening agent.

[0108] The above thickener is a type of food additive, also called a thickener or thickening stabilizer, and is a substance added to increase the viscosity of a liquid. In the present invention, the thickener may include pectin, gelatin, agar, collagen, starch, alginic acid, xanthan gum, tamarind gum, carrageenan, gellan gum, xanthan gum, etc., but is not limited thereto as long as it is a thickener that can be used in food.

[0109]

[0110] The thickener may be included in an appropriate amount in the food composition of the present invention, and may be included in an amount of, for example, 5 to 0.5 parts by weight, specifically 4 to 1 parts by weight, or 3 to 1 parts by weight, or more specifically 2 parts by weight, based on 100 parts by weight of the entire food composition, but is not limited thereto.

[0111] The above-mentioned flavoring agent is a material used to enhance the flavor of food and increase its palatability, and may be added in liquid or powder form. As a specific example, orange flavoring may be used as the flavoring agent in the present invention, but is not limited thereto as long as it is a type that can be used in food.

[0112] The above-mentioned flavoring agent may be included in an appropriate amount in the food composition of the present invention, and may be included in an amount of, for example, 5 to 0.5 parts by weight, specifically 4 to 1 parts by weight, or 3 to 2 parts by weight, or more specifically 2.35 parts by weight, based on 100 parts by weight of the entire food composition, but is not limited thereto.

[0113]

[0114] The term "food" in the present invention refers to substances intended for human consumption, including processed, semi-processed, and unprocessed raw materials. The Food Sanitation Act defines "food" as "all food except those consumed as medicine." The food may include bread, snacks, confectionery, ramen, other noodles, various soups, beverages, tea, drinks, alcoholic beverages, vitamin complexes, health functional foods, and health foods, and includes all foods in the conventional sense.

[0115] The above health functional food is the same term as food for special health use (FoSHU), and refers to food with high medical and therapeutic effects that is processed to effectively exhibit bioregulatory functions in addition to providing nutrition.

[0116] Here, "functionality" refers to regulating nutrients for the structure and functions of the human body or achieving beneficial health effects, such as physiological functions. "Health food" refers to foods that have a more active health maintenance or promotion effect than general foods, while "health supplement food" refers to foods intended for health supplementation. In some cases, the terms "health functional food," "health food," and "health supplement food" may be used interchangeably.

[0117]

[0118] The food of the present invention may be at least one food selected from the group consisting of jelly, gummy jelly, drink, beverage, and health functional food.

[0119]

[0120] The food of the present invention may be a non-flowable solid or semi-solid food type made by adding a gelling agent such as pectin, gelatin, or agar to a liquid. More specifically, the food of the present invention may be a jelly or gummy jelly.

[0121] The jelly or gummy jelly of the present invention may further include flavoring, acidity regulator, thickener, sweetener, etc.

[0122] The above-mentioned flavoring agent may be included in an appropriate amount in the jelly or gummy jelly of the present invention, and may be included in an amount of, for example, 5 to 0.5 parts by weight, specifically 4 to 1 parts by weight, or 3 to 2 parts by weight, or more specifically 2.35 parts by weight, based on 100 parts by weight of the entire food composition, but is not limited thereto.

[0123] The acidity regulator may be included in an appropriate amount in the jelly or gummy jelly of the present invention, and for example, may be included in an amount of 3 to 0.01 parts by weight, specifically 2 to 0.1 parts by weight, or 1 to 0.1 parts by weight, and more specifically 0.5 parts by weight, based on 100 parts by weight of the entire food composition, but is not limited thereto.

[0124] The thickener may be included in an appropriate amount in the jelly or gummy jelly of the present invention, and for example, may be included in an amount of 5 to 0.5 parts by weight, specifically 4 to 1 parts by weight, or 3 to 1 parts by weight, and more specifically 2 parts by weight, based on 100 parts by weight of the entire food composition, but is not limited thereto.

[0125] The above sweetener may be included in an appropriate amount in the jelly or gummy jelly of the present invention, and may be included in an amount of, for example, 2 to 0.01 parts by weight, specifically 1 to 0.1 parts by weight, or 0.5 to 0.1 parts by weight, or more specifically 0.2 parts by weight, based on 100 parts by weight of the entire food composition, but is not limited thereto.

[0126]

[0127] In a specific manufacturing example of the present invention, both artificial and natural flavors can be used as the flavoring agent, and more specifically, orange flavor can be used, but is not limited to any flavoring agent that can be generally used by those skilled in the art to enhance the palatability of food.

[0128] In a specific manufacturing example of the present invention, anhydrous citric acid was used as the acidity regulator, but any acidity regulator that can be generally used in foods by those skilled in the art is not limited thereto.

[0129] In a specific manufacturing example of the present invention, sucralose was used as the sweetener, but any sweetener that can be used in foods that can be selected by a person skilled in the art is not limited thereto.

[0130] In a specific manufacturing example of the present invention, gelatin and pectin were used as the thickener, but any thickener that can be used in foods that can be selected by a person skilled in the art is not limited thereto.

[0131]

[0132] Another aspect of the present invention provides a method for producing a food product in which the GABA or taurine content of a fermented oyster extract is maintained, the method comprising the step of adding a high content of a complex of non-reducing sugar and reducing sugar, wherein the complex has a non-reducing sugar ratio of 60% or more.

[0133] The above food may be a high-sugar food with Brix 30 or higher.

[0134] The above foods, non-reducing sugars, reducing sugars, fermented oyster extracts, GABA, taurine, complexes, etc. are as described in other aspects.

[0135]

[0136] The above manufacturing method may additionally include a mixing and stirring step at 50°C or higher. The mixing and stirring step may be performed at 30°C or higher, specifically, at 50°C or higher, 60°C or higher, or 70°C or higher, and may be performed at a temperature of 95°C or lower, 90°C or lower, 85°C or lower, 80°C or lower, or 75°C or lower, but is not limited thereto as long as the raw materials can be appropriately mixed.

[0137] The above manufacturing method may additionally include a concentration step. Specifically, the concentration step refers to a step of concentrating the food product to a desired Brix after the mixing and stirring steps. The Brix may be 10 Brix or higher, specifically 20 Brix or higher, and more specifically 30 Brix or higher, but is not limited thereto as long as it is an appropriate sweetness level for the food product that can be determined by a person skilled in the art.

[0138] The above manufacturing method may additionally include a defoaming step.

[0139] The above-mentioned defoaming step is a step for removing gases mixed in the liquid, and may be performed during the manufacturing process, if necessary. In one specific embodiment of the present invention, defoaming is performed after the concentration step. However, the order is not limited, as long as it is a step that can be appropriately performed by a person skilled in the art.

[0140] The above manufacturing method may additionally include a sterilization step. The sterilization step may be performed at 70°C to 100°C, specifically at 80°C to 90°C, and more specifically at 80°C, with stirring.

[0141] The above manufacturing method may additionally include a step of adding a fragrance. In the present invention, the step of adding a fragrance may be performed concurrently with the sterilization step, but the order is not limited as long as it is appropriately executed by a person skilled in the art.

[0142] The above manufacturing method may additionally include a filling step. The filling step may be appropriately selected depending on the packaging method.

[0143]

[0144] Another aspect of the present invention provides a composition for maintaining GABA or taurine content, which comprises GABA or taurine from a fermented oyster extract, and comprises a complex of non-reducing sugar and reducing sugar, wherein the complex has a non-reducing sugar ratio of 60% or more.

[0145] The above foods, non-reducing sugars, reducing sugars, fermented oyster extracts, GABA, taurine, complexes, etc. are as described in other aspects.

[0146]

[0147] Another aspect of the present invention provides a method for maintaining the content of GABA or taurine in a fermented oyster extract, comprising the step of adding a high content of a complex of non-reducing sugar and reducing sugar, wherein the complex has a non-reducing sugar ratio of 60% or more.

[0148] The above foods, non-reducing sugars, reducing sugars, fermented oyster extracts, GABA, taurine, complexes, etc. are as described in other aspects.

[0149]

[0150] As another aspect for achieving the purpose of the present invention, the present invention provides a liquid food composition comprising a fermented oyster extract and protein.

[0151] The above composition is characterized in that it additionally includes protein to improve the digestibility and absorbability of a food or liquid food composition containing a fermented oyster extract and to reduce allergies.

[0152] In one specific example, the protein may be one or more selected from the group consisting of αS1-casein, α-lactalbumin, β-lactoglobulin, and combinations thereof.

[0153] The term "protein" in this invention refers to a complex molecule composed of amino acids forming peptide bonds, and represents a source of amino acids and nitrogen compounds necessary for the normal growth, physiological function, and maintenance of life in the human body. Proteins ingested through the diet are digested into free amino acids and small peptide molecules, absorbed in the small intestine, and transported to the liver and other tissues. These are then used to synthesize proteins and nitrogen compounds, while the remainder undergoes catabolism and is used, along with glucose and lipids, for urea synthesis. Protein intake is essential during various stages of life, including growth, pregnancy, and lactation. Insufficient protein intake during these periods can lead to growth retardation or brain function decline. Insufficient protein intake in the elderly can accelerate the progression of sarcopenia, which can lead to various disabilities and death. Protein deficiency is common in children in developing countries and low-income families, and can lead to developmental delays and increased susceptibility to infectious diseases.

[0154] Milk proteins contained in milk can be divided into casein and whey protein. About 80% of milk protein is casein and about 20% is whey protein. The composition of casein contained in milk is about 36% β-casein, about 13% κ-casein, about 33% αS1-casein, and about 18% αS2-casein. Compared to breast milk, milk contains more αS1-casein and relatively less β-casein, which forms soft curds. Generally, αS1-casein is the main component that forms curds, and it is known that excessive content reduces digestibility and affects allergies. Meanwhile, the composition of whey protein contained in milk is composed of various types of trace proteins and enzymes such as about 50% β-lactoglobulin, about 20% α-lactalbumin, blood serum albumin, immunoglobulins, lactoferrin, transferrin, etc., and therefore, it can be said to have great nutritional value (see Kim Hyo-hee, Park Young-seo, Yoon Seong-sik, Composition of goat milk and its food and nutritional significance, Korean Journal of Food Science and Technology. Vol. 46, No. 2, pp. 121-126 (2014)).

[0155] In another specific example, the protein may be present in an amount of, but is not limited to, 0.05 to 15 wt% relative to the total weight of the liquid food composition.

[0156] In the present invention, the content of the protein may be 0.5 to 15 wt%, 0.5 to 12 wt%, 0.5 to 9 wt%, 0.7 to 15 wt%, 0.7 to 12 wt%, 0.7 to 9 wt%, 1 to 15 wt%, 1 to 12 wt% or 1 to 9 wt% relative to the total weight of the liquid food composition to enhance digestibility and absorbability when consumed by growing children, but is not limited thereto. When the protein content exceeds 15 wt%, digestibility and absorbability may be significantly inhibited and precipitation and phase separation may occur.

[0157] In another specific example, the content of the αS1-casein may be, but is not limited to, 1 to 30 wt% relative to the total protein.

[0158] In order to improve digestibility and reduce allergies, the content of αS1-casein relative to the total protein weight may be, but is not limited to, 1 to 30 wt%, 1 to 29 wt%, 1 to 28 wt%, 5 to 30 wt%, 5 to 29 wt%, 5 to 28 wt%, 10 to 30 wt%, 10 to 29 wt%, or 10 to 28 wt%, but is not limited thereto. It is difficult to realistically realize the production of a liquid milk beverage using milk that naturally contains a certain content of αS1-casein when the content of αS1-casein exceeds 30 wt%, since there is no significant difference in digestibility and absorbability from general milk, curds are formed, and the digestibility and absorbability are lowered and the allergy reduction effect is poor.

[0159] In another specific example, the content of α-lactalbumin may be 3 to 25 wt% relative to total protein, but is not limited thereto.

[0160] In the present invention, the content of α-lactalbumin may be 3 to 25 wt%, 3 to 20 wt%, 3 to 15 wt%, 4 to 25 wt%, 4 to 20 wt%, 34 to 15 wt%, 5 to 25 wt%, 5 to 20 wt% or 5 to 15 wt% relative to the total protein weight, but is not limited thereto. When the content of α-lactalbumin is less than 3 wt%, the digestibility and absorbability of the total protein may decrease, and when it exceeds 25 wt%, the degree of thermal denaturation may increase, which may cause product instability such as precipitation and phase separation, or at the same time, excessive application of β-lactoglobulin may cause allergens.

[0161] In another specific example, the content of the β-lactoglobulin may be, but is not limited to, 5 to 50 wt% of the total protein.

[0162] In the present invention, the content of β-lactoglobulin may be 5 to 50 wt%, 5 to 40 wt%, 5 to 35 wt%, 7 to 50 wt%, 7 to 40 wt%, 7 to 35 wt%, 10 to 50 wt%, 10 to 40 wt%, or 10 to 35 wt% relative to the total protein weight, but is not limited thereto. Manufacturing the product with a content of β-lactoglobulin of less than 5% is good in terms of allergenicity, but the digestibility is poor, and when it exceeds 50 wt%, the digestibility is good, but it may cause allergenicity and also has a negative effect on thermal stability, which may cause problems such as precipitation and phase separation.

[0163] The liquid food composition of the present invention may have improved digestibility and absorbability and allergy reduction effects, including 1 to 30 wt% of αS1-casein, 3 to 25 wt% of α-lactalbumin, and 1 to 50 wt% of β-lactoglobulin relative to the total protein weight.

[0164]

[0165] In one specific example, the fermented oyster extract may be 0.05 to 5 wt% based on the total weight of the liquid food composition. Specifically, it may be 0.05 to 5 wt%, 0.05 to 4.5 wt%, 0.05 to 4 wt%, 0.1 to 5 wt%, 0.1 to 4.5 wt%, 0.1 to 4 wt%, or 0.1 to 3.5 wt% based on the total weight of the liquid food composition, but is not limited thereto. When the fermented oyster extract content is less than 0.05 wt%, it is difficult to improve digestibility and reduce allergies, and when it exceeds 5 wt%, the fermented oyster extract has an off-flavor, making it difficult to drink.

[0166] In another specific example, the fermented oyster extract may have a GABA content of 3 to 30 wt% and a taurine content of 0.05 to 10 wt%. Specifically, if the GABA content in the fermented oyster extract is less than 3 wt%, it is difficult to improve digestibility and reduce allergies, and if it exceeds 30 wt%, it is practically impossible to obtain it through a natural fermentation process. In addition, if the taurine content is less than 0.05 wt%, it is difficult to improve digestibility and reduce allergies in the present invention, and if it exceeds 10 wt%, it is a content level that is difficult to obtain in reality.

[0167]

[0168] In addition, the liquid food composition of the present invention may include a liquid dairy beverage, and may include at least one solid selected from the group consisting of milk-derived milks, milk powders, and proteins. The milk-derived milks may include at least one selected from the group consisting of pasteurized milk (milk), sterilized milk, low-fat milk, non-fat milk, and fortified milk, and the milk-derived milk powders may include at least one selected from the group consisting of skimmed milk powder, whole milk powder, sweetened milk powder, and mixed milk powder, and the milk-derived proteins may include at least one selected from the group consisting of milk proteins, concentrated proteins, isolates, whey proteins, demineralized whey proteins, concentrated whey proteins, isolates, milk proteins, and milk whey proteins.

[0169] The liquid food composition of the present invention may have the solid content of 5 to 40 wt%, 5 to 30 wt%, 5 to 25 wt%, 6 to 40 wt%, 6 to 30 wt%, 6 to 25 wt%, 7 to 40 wt%, 7 to 30 wt%, or 7 to 25 wt% relative to the total weight of the composition, but is not limited thereto. If the solid content is less than 5 wt%, nutritional components may be deficient, and if it exceeds 40 wt%, phase stability may be reduced and an excess of nutritional components may become a problem.

[0170]

[0171] The composition of the present invention may additionally contain glycerin fatty acid esters, fats, lecithin, gums, or mixtures thereof. This can significantly enhance dispersion stability and thermal stability of the protein during processing.

[0172] The term 'glycerol fatty acid esters' of the present invention refers to those used as emulsifiers and dispersants in the production of liquid food compositions. Specifically, the glycerol fatty acid esters are compounds or derivatives thereof obtained by esterifying fatty acids with glycerol or polyglycerol. More specifically, the glycerol fatty acid esters may be selected from, but are not limited to, one or more selected from, or a mixture thereof, of glycerol fatty acid esters, glycerol acetate fatty acid esters, glycerol lactate fatty acid esters, glycerol succinate fatty acid esters, glycerol diacetyl tartaric acid esters, glycerol acetate esters, polyglycerol fatty acid esters, and polyglycerol condensed ricinoleic acid esters.

[0173] The term "lecithin" of the present invention is derived from milk seeds or egg yolk, and its main component is phospholipids. From a structural perspective, the choline in the head portion has hydrophilic properties, while the fatty acids in the body portion have oil affinity, making it a natural emulsifier used as an amphipathic stabilizer with surfactant properties. Furthermore, lecithin possesses cationic properties in its hydrophilic portion, allowing it to adsorb to the negatively charged casein micelles characteristic of dairy products, thereby preventing aggregation between particles and effectively dispersing and stabilizing the composition.

[0174] The main components of lecithin are phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine, and phosphatidylinositol. The ratio of phosphatidylcholine and phosphatidylethanolamine may vary depending on the type of oil, and it may also be converted into a different structure through a processing process such as hydrogenation. This structural change is an important variable in designing a liquid formulation. The lecithin in the present invention may be at least one selected from the group consisting of soybean lecithin, egg yolk lecithin, sunflower lecithin, and lecithin processed therefrom, but is not limited thereto.

[0175] The term 'gum' of the present invention refers to a substance that can reduce mineral precipitation in a liquid food composition, and depending on its type and mixed composition, it can form a network, change the properties of the fluid to prevent mineral precipitation, or have a specific anionic functional group to ionically bond with minerals to reduce mineral precipitation. Specifically, in the present invention, it may be any one or more selected from the group consisting of gum arabic, guar gum, xanthan gum, carrageenan, locust bean gum, modified starch, pectin, gellan gum, karaya gum, carboxymethylcellulose, chitin, tara gum, taramind gum, gum tragacanth, polyacrylates, hydroxymethylcellulose, hydroxypropylcellulose, and ghatti gum, but is not limited thereto.

[0176] In one embodiment, the carrageenan type applied has the property of binding to minerals such as calcium and sulfate groups to float them, thereby significantly reducing mineral precipitation. While conventional techniques have shown a phenomenon of syneresis or a decrease in sensory quality when applying carrageenan types, the present invention significantly reduces the syneresis phenomenon, which mainly occurs in gums, by optimizing the specific composition and content of proteins and the cooling temperature after sterilization.

[0177] As a specific example, the glycerin fatty acid ester may be present in an amount of 0.01 to 2 wt% relative to the total weight of the composition.

[0178] In one embodiment, the glycerol fatty acid ester or polyglycerol fatty acid ester may be included in an amount of 0.01 to 2 wt% based on the total weight of the composition. In the present invention, the glycerol fatty acid ester or polyglycerol fatty acid ester may be included in an amount of 0.01 to 2 wt%, 0.01 to 1.8 wt%, 0.01 to 1.6 wt%, 0.01 to 2 wt%, 0.05 to 1.8 wt%, or 0.05 to 1.6 wt% based on the total weight of the composition, but is not limited thereto. If the content of the glycerol fatty acid ester or polyglycerol fatty acid ester is less than 0.01 wt% based on the total weight of the composition, the emulsification and dispersion stability effects are minimal, and if it exceeds 2 wt%, the phase stability is rather poor due to excessive adsorption.

[0179] As another specific example, the weight ratio of the glycerin fatty acid ester and the oil may be 1:1 to 1:25.

[0180] In one embodiment, the weight ratio of the glycerin fatty acid ester mixture and the fat in the liquid food composition of the present invention may be 1:1 to 25, specifically, the glycerin fatty acid ester: fat may be 1:2 to 20, but is not limited thereto. When the weight of the fat exceeds a weight ratio of 1:25 (glycerin fatty acid ester: fat) relative to the weight of the glycerin fatty acid ester, it is difficult for the amphiphilic emulsifier to be effectively adsorbed to the oil-water interface of the liquid dairy beverage, and when the weight of the fat is less than a weight ratio of 1:1, excessive adsorption may adversely affect phase stability and sensory quality.

[0181]

[0182] In another specific example, the lecithin may be present in an amount of 0.01 to 1.5 wt% relative to the total weight of the composition.

[0183] In the present invention, the lecithin can significantly improve dispersion stability, and the content of lecithin is 0.01 to 1.5 wt%, 0.03 to 1.5 wt%, 0.03 to 1.5 wt%, 0.03 to 1.5 wt%, 0.5 to 1.5 wt%, 0.5 to 1.5 wt%, 0.01 to 1.3 wt%, 0.03 to 1.3 wt%, 0.03 to 1.3 wt%, 0.03 to 1.3 wt%, 0.5 to 1.3 wt%, 0.5 to 1.3 wt%, 0.01 to 1.0 wt%, 0.03 to 1.0 wt%, 0.03 to 1.0 wt%, It may be 0.03 to 1.0 wt%, 0.5 to 1.0 wt%, 0.5 to 1.0 wt%, or 0.5 to 1.0 wt%, but is not limited thereto. When the lecithin is less than 0.01 wt%, the dispersion stabilization effect may be extremely minimal, and when it exceeds 1.5 wt%, the color and taste of the contents may change due to the dark color unique to lecithin. In the present invention, the lecithin may preferably be soybean lecithin and sunflower lecithin, but sunflower lecithin has a relatively excellent dispersion stabilization effect and does not cause the GMO problem that occurs in soybeans. This is because sunflower lecithin has a relatively high ratio of phosphatidylcholine and phosphatidylethanolamine compared to soybean lecithin, so it exhibits excellent surfactant characteristics, and thus the dispersion stability after sterilization can be further improved.

[0184]

[0185] As one aspect for achieving the object of the present invention, the present invention provides a method for producing a liquid food composition, comprising the steps of mixing a fermented oyster extract and a protein; and the steps of sterilizing, cooling, and filling the mixture.

[0186] In one specific example, the sterilization cooling filling temperature may be characterized as being 20°C to 40°C. Specifically, the sterilization cooling temperature for reducing the water evaporation phenomenon may be, but is not limited to, 20°C to 40°C, 20°C to 38°C, 20°C to 35°C, 25°C to 40°C, 25°C to 38°C, or 25°C to 35°C.

[0187] If the filling temperature after the above sterilization is below 20℃, a rapid water loss phenomenon occurs during filling, and if it is above 40℃, it is difficult to apply in actual aseptic and a safety risk arises.

[0188] The above manufacturing method may additionally include a homogenization step.

[0189] The liquid food composition of the present invention can be manufactured through homogenization for the purpose of improving digestibility and absorbability through particle minimization and stabilizing the formulation. Generally, particle minimization and homogenization through optimized homogenization minimize agglomeration between composition particles that occurs over time. This has the effect of significantly delaying particle agglomeration compared to relatively large and non-uniform particles, and thus, the homogenized composition significantly improves agglomeration, separation, and sedimentation in the formulation. Furthermore, particle minimization and homogenization not only have a significant impact on the stabilization of liquid dairy beverages, but nutritionally, the micronized particles of nutrients are also very effective in improving digestibility and absorbability.

[0190] The above homogenization has a great influence on the phase stability depending on the processing method. In the present invention, the homogenization pressure can be set to 100 to 600 bar, preferably 150 to 400 bar, for effective homogenization. If the homogenization pressure is less than 100 bar, the homogenization effect is minimal, resulting in a large particle size and a non-uniform distribution, resulting in a lack of phase stability. On the other hand, if the homogenization pressure exceeds 600 bar, the particles become extremely fine, which instead causes agglomeration between particles, resulting in a rapid deterioration in stability over time.

[0191] In one embodiment, the liquid food composition of the present invention may have particles having a particle size of less than 1 μm in a proportion of 50% or more, specifically, less than 0.9 μm. The liquid food composition of the present invention not only comprises nutritional ingredients for improved digestion and absorption and allergy reduction, but may also be manufactured through a particle size refinement process in which the proportion of particles having a particle size of less than 1 μm in the final finished product stage is distributed to be 50% or more (D50) to improve phase stability.

[0192] The above manufacturing method may additionally include an ultra-high temperature (UHT) short-time heat treatment step.

[0193] In one embodiment, the liquid food composition of the present invention may be treated with ultra-high temperature (UHT) short-time heat treatment to kill microorganisms. The liquid food composition of the present invention is a highly nutritious composition containing a large amount of carbohydrates, fat, and protein, and thus easily prone to microbial growth at room temperature and when stored for a long time. A large amount of microorganisms may exist in liquid dairy beverages, including cold-resistant bacteria that survive at refrigerated temperatures and heat-resistant bacteria that do not die even when subjected to high-temperature heat treatment. The UHT short-time heat treatment method is a processing technology for preserving liquid products by brief and powerful heating at an ultra-high temperature range within a short period of time. Since this method causes less protein denaturation compared to the existing retort method, it is better than the retort method in terms of taste, off-odor, and discoloration. The above ultra-high temperature and short-time heat treatment can be performed under sterilization conditions of 1 to 60 seconds, 1 to 50 seconds, 5 to 60 seconds, or 5 to 50 seconds at a temperature of 120 to 150°C, 120 to 147°C, 130 to 150°C, or 130 to 147°C. When the ultra-high temperature and short-time sterilization treatment is less than 120°C or less than 1 second, the microbial killing effect is minimal, and when it is more than 150°C or more than 60 seconds, precipitates are generated due to thermal denaturation or phase stability deteriorates due to thermal damage.

[0194]

[0195] As another aspect for achieving the object of the present invention, a powdered food composition comprising a fermented oyster extract, an anti-caking agent, erythritol, and starch is provided.

[0196]

[0197] In one specific example, the fermented oyster extract may be present in an amount of 0.05 to 15 wt% relative to the total weight of the powdered food composition. Specifically, the amount may be, but is not limited to, 0.05 to 15 wt%, 0.05 to 14.5 wt%, 0.05 to 14 wt%, 1 to 15 wt%, 1 to 14.5 wt%, 1 to 14 wt%, 1 to 13 wt%, 5 to 15 wt%, 5 to 14.5 wt%, 5 to 14 wt%, 5 to 13 wt%, 8 to 15 wt%, 8 to 14.5 wt%, 8 to 14 wt%, or 8 to 13 wt% relative to the total weight of the powdered food composition.

[0198]

[0199] In the present invention, the term 'anti-caking agent' refers to an additive that prevents a powdery substance from solidifying due to moisture absorption, pressure, etc., and makes the product advantageous in terms of storage, transportation, and consumer preference.

[0200] Common anti-caking agents include, but are not limited to, silicon dioxide (SiO2), crystalline cellulose, magnesium silicate, calcium silicate, powdered cellulose, sodium silicoaluminate, and calcium ferrocyanide, specifically silicon dioxide.

[0201] The above anti-caking agents have strict limits on their permissible concentrations when used as food additives due to toxicity and other factors. For example, silicon dioxide must be contained at 1% or less in powdered milk creams and powdered milk products. It must also be contained at 2% or less in salt, and at 2% or less in other foods.

[0202] In one specific example, the silicon dioxide may be present in an amount of 0.05 to 2 wt% relative to the total weight of the powdered food composition. Specifically, the amount may be, but is not limited to, 0.05 to 2 wt%, 0.05 to 1.5 wt%, 0.05 to 1 wt%, 0.01 to 2 wt%, 0.01 to 1.5 wt%, 0.01 to 1 wt%, 0.1 to 2 wt%, 0.1 to 1.5 wt%, or 0.1 to 1 wt% relative to the total weight of the powdered food composition.

[0203]

[0204] In the present invention, the term 'erythritol' refers to a natural sugar alcohol contained in fruits and fermented foods, and is produced by fermenting glucose. It has the structure of the following chemical formula 1.

[0205] [Chemical Formula 1]

[0206]

[0207] The term "starch" in the present invention refers to a polymeric carbohydrate in which a large number of glucose units are linked by glycosidic bonds. Starch may be corn starch, wheat starch, rice starch, potato starch, etc., and may be corn starch specifically, but is not limited thereto.

[0208]

[0209] For the purpose of the present invention, the powder food composition of the present invention is characterized in that erythritol and starch are included together, and the mixture of the anti-caking agent: starch and erythritol may be 1:6 or more.

[0210] Specifically, silicon dioxide: starch + erythritol = 1:6, 1:6.5, 1:7, 1:7.5, 1:8, 1:8.5, 1:9 or more, but is not limited thereto.

[0211] In one specific example, it was confirmed that the powdered food composition of the present invention prevents caking only when the ratio of starch + erythritol to silicon dioxide is 1:6 or more, and that caking occurs when only silicon dioxide is included or when erythritol is included without starch.

[0212]

[0213] The above composition may additionally include at least one selected from the group consisting of monosaccharides (anhydrous crystalline glucose), vegetable cream, skimmed milk powder, lactose, dextrin, flavoring, and flavoring agents. However, the additionally included substance does not affect the caking.

[0214]

[0215] In another aspect for achieving the object of the present invention, the present invention provides a method for producing a powdered food composition, comprising the steps of (a) mixing a monosaccharide, erythritol, and starch; (b) fluidizing the mixture of step (a) and drying it; and (c) mixing a fermented oyster extract and an anti-caking agent into the powdered granules of step (b).

[0216] The above terms are as described above.

[0217]

[0218] Step (a) of the manufacturing method of the present invention is a step of mixing monosaccharides, erythritol, and starch. Specifically, it may be a step of obtaining a mixture by mixing anhydrous crystalline glucose, erythritol, and starch. Step (b) may be a step of obtaining a primary raw material by subjecting the mixture of step (a) to fluidized bed granulation and drying. Step (c) is a step of mixing a fermented oyster extract and an anti-caking agent into the powder granules of step (b). Specifically, it may be a step of mixing a fermented oyster extract and silicon dioxide into the powder of step (b), but additional components necessary for producing a powder food composition may be included for each step.

[0219]

[0220] As another aspect for achieving the purpose of the present invention, the present invention provides a fermented oyster extract powder characterized in that the content of GABA and taurine produced by the above method is maintained and there is no caking phenomenon.

[0221] The above powder may be in the form of a porous powder through a granulation process, and may be provided in the form of a powder granule with improved moisture absorption by forming its own moisture-proof layer, but is not limited thereto.

[0222]

[0223] Hereinafter, the present invention will be described in detail using examples to aid understanding. However, the examples according to the present invention may be modified in various ways, and the scope of the present invention should not be construed as being limited to the following examples. The examples of the present invention are provided to more fully explain the present invention to those of average skill in the art.

[0224]

[0225] Experimental Example 1. Preparation of high-sugar food containing GABA and taurine

[0226] To solve the problem of rapid decrease in GABA and taurine content in high-sugar foods, high-sugar foods containing GABA and taurine in various compositions were manufactured.

[0227] The manufacturing process includes a step of mixing raw materials, a step of defoaming and concentrating the mixed raw materials, a step of sterilizing the mixed raw materials, and a filling step, as shown in Fig. 1.

[0228] The above mixing step refers to a step of stirring and mixing raw materials such as thickeners, powdered raw materials, liquid raw materials, non-reducing sugar, and reducing sugar purified water at 70°C or higher. In addition, the defoaming and concentration step refers to a step of concentrating the mixed raw materials to the desired Brix and defoaming them by applying a vacuum. The defoaming and concentration steps were performed when necessary and were carried out after the mixing step. The sterilization step involved stirring at 80°C or higher, and additionally adding flavorings if necessary. The filling step refers to a step of filling a certain amount according to the packaging method. The sugar content of the food in the above manufacturing process was measured using a Brix meter.

[0229]

[0230] Experimental Example 2. Comparison of changes in GABA and taurine content upon heating according to the content of reducing and non-reducing sugars.

[0231] To determine whether reducing and non-reducing sugar content and heating time affect GABA and taurine levels, food compositions with various sweetness levels were prepared. Specifically, total weight and GABA and taurine content were fixed, and Brix was adjusted using reducing or non-reducing sugar and purified water.

[0232] Additionally, fructooligosaccharides and fructose were used as reducing sugars, and maltitol, sorbitol, and sucrose were used as non-reducing sugars.

[0233]

[0234]

[0235]

[0236]

[0237]

[0238] As a result, as shown in Tables 1 and 2, when reducing sugars were used, it was confirmed that the higher the Brix, i.e., the higher the sweetness, the more rapidly the decrease in the GABA and taurine contents increased during heating. On the other hand, as shown in Tables 3 to 5, when non-reducing sugars were used, it was confirmed that the GABA and taurine contents remained almost constant regardless of the sweetness and whether or not heating was performed.

[0239]

[0240] Experimental Example 3. Comparison of GABA and taurine contents during long-term storage under different temperature conditions.

[0241] Experimental Example 2 confirmed that changing the composition from reducing sugar to non-reducing sugar could improve the problem of rapid decreases in GABA and taurine contents. Therefore, before and after the improvement, food formulations were manufactured and stored at various temperatures for up to 12 weeks to determine the GABA and taurine contents.

[0242] Specifically, in the pre-improvement samples using reducing sugars, fructooligosaccharides were used (Table 6), while in the post-improvement samples using non-reducing sugars, maltitol, a non-reducing sugar, was used alone or mixed with fructose (Table 7). Other ingredients, such as thickeners, concentrates, acidity regulators, flavorings, and purified water, were added equally to each sample.

[0243]

[0244]

[0245] As a result, the samples before improvement using reducing sugar showed a gradual increase in the rate of deceleration over time as the sugar content increased when stored at room temperature for a long period of time. Under the conditions of 30°C and 40°C / 75% relative humidity, the rate of deceleration was maximized as the sugar content increased compared to the room temperature condition. On the other hand, the samples after improvement using non-reducing sugar showed stable taurine and GABA contents under all temperature conditions for up to 12 weeks.

[0246]

[0247] Experimental Example 4. Comparison of GABA and taurine contents according to the ratio of reducing and non-reducing sugars.

[0248] Through the above Experimental Examples 2 and 3, it was confirmed that the GABA and taurine contents were stable even after long-term storage at room temperature or high temperature when non-reducing sugar was used. In addition, by comparing the GABA and taurine contents according to the ratio of non-reducing sugar and reducing sugar, the optimal ratio for stable GABA and taurine contents was confirmed when the two types of sugar were used in combination.

[0249]

[0250] Specifically, jellies of Manufacturing Examples 1 to 7 were manufactured with the compositions of Table 8. These Manufacturing Examples 1 to 7 were heated at 86°C for 0 hour or 3 hours immediately after manufacture to check the taurine and GABA contents (Table 9).

[0251]

[0252] As a result, when non-reducing sugar and reducing sugar are mixed and used in a food composition, it was confirmed that when the ratio of reducing sugar to the total sugar ratio is 40% or more and heated for 3 hours or more, the total amount of taurine and GABA decreases rapidly.

[0253]

[0254] In summary, the longer a high-sugar food is stored at room temperature or high temperature, the more rapidly the GABA and taurine content decreases. This problem can be solved by using non-reducing sugar instead of reducing sugar when manufacturing high-sugar foods. In addition, when non-reducing sugar and reducing sugar are used in combination, if the proportion of reducing sugar among the total sugars is 40% or more, the content of GABA and taurine decreases rapidly. Therefore, it was confirmed that it is appropriate to set the reducing sugar content to less than 40% of the total sugar content when using in combination.

[0255]

[0256] Experimental Example 5. Preparation of Comparative Examples and Examples

[0257] In the comparative examples and examples of the present invention, the ratio of αS1-casein, α-lactalbumin and β-lactoglobulin was adjusted by using fermented oyster extract, milk-derived concentrated whey protein powder, skimmed milk powder and sterilized milk alone or in combination according to the prescription to be designed.

[0258] A liquid milk beverage composition was prepared according to the composition and process shown in Table 10 below. Specifically, fat-soluble vitamins, emulsifiers, lecithins, etc. were quantitatively added to fats completely dissolved at high temperatures, and stirred at high temperatures until completely dissolved. Then, the mixture was slowly added to purified water at approximately 70°C and stirred with a homogenizer, while mixing the raw materials according to the intended recipe or adding them quantitatively alone and stirring. Afterwards, water was added to cool the mixture, and water-soluble vitamins and minerals, etc. were mixed to complete the stirring, and preheating, homogenization, and ultra-high temperature short-time heat treatment (UHT) were performed to complete the process.

[0259]

[0260] Experimental Example 6. Method for producing artificial gastric juice

[0261] It was prepared by referring to the Korean Pharmacopoeia and related papers, and 2g of sodium chloride was mixed with 7mL of hydrochloric acid and water to make 1L and stirred (refer to Kang Sun-ah, Jang Gi-hyo, Jo Yun-hee, Hong Gyeong-hee, Seo Ji-hye, Jo Yeo-won, Effect of artificial gastric juice and digestive enzyme treatment on the non-glycoside isoflavone content of soybeans and soybeans, Journal of the Korean Nutrition Society, Vol. 36(1), pp. 32-39 (2003)).

[0262]

[0263] Experimental Example 7. Experiment with addition of artificial gastric juice

[0264] For each manufactured liquid beverage, an equal amount of artificial gastric fluid prepared according to the Pharmacopoeia and related papers was added and stirred. After allowing the mixture to stand for a certain period of time, it was observed under a microscope at a magnification of 200x. When evaluated, the level was rated as very excellent (◎), good (○), equivalent (△), and poor (X) compared to the existing control group (Comparative Example 1).

[0265]

[0266] Experimental Example 8. Evaluation of Sedimentation Degree

[0267] After manufacturing the product, the contents at room temperature for the same period of time were filtered through a 120 mesh screen, and the remaining sediment residue was measured and recorded as a numerical value. The product was evaluated as very excellent (◎) if the amount of sediment remaining through a 120 mesh screen was the least, as good (○), as average (△) at the level of general commercial products, and as poor (X).

[0268]

[0269] Experimental Example 9. Evaluation of the degree of phase separation

[0270] After manufacturing the product, the contents at room temperature were visually observed for the same period of time, and the height of phase separation from the upper or lower layer was measured and recorded. The minimum separation was evaluated as very excellent (◎), good (○), average (△), or poor (X), corresponding to the level of general commercial products.

[0271]

[0272] Experimental Example 10. Degree of separation of the upper fat layer

[0273] After manufacturing the product, the contents were visually observed at room temperature and high temperature for the same period of time to evaluate the separation or hardening of the fat layer from the upper layer. The best condition was evaluated by marking it as very good (◎), good (○), average (△), or poor (X).

[0274]

[0275] Experimental Example 11. Evaluation of the Isu Phenomenon

[0276] For products using thickeners, the contents of products stored at room temperature and high temperature for the same period after manufacturing were visually observed, and the height of the clear water phase separating from the upper or lower layer was measured and recorded. The lowest separation was evaluated as very good (◎), good (○), average (△), or poor (X).

[0277]

[0278] Experimental Example 12: Evaluation of digestion, absorption, and phase stability according to protein composition ratio

[0279] In the liquid dairy beverage formulations of Examples 1 to 3 in Table 10 below, the content of concentrated whey protein powder was gradually increased while maintaining the protein content, thereby reducing αS1-casein and increasing the content of α-lactalbumin and β-lactoglobulin. In Example 4, the total protein amount was increased while maintaining the same protein composition as Example 2, and the trends in digestibility and phase stability according to the total protein amount were identified.

[0280]

[0281] According to Table 10 above, the compositions of Examples 1 to 4 and Comparative Examples 1 to 2, which were manufactured with different protein composition ratios, were subjected to an artificial gastric fluid addition experiment and a stability evaluation over time.

[0282] As a result, in the experiment of adding artificial gastric juice, which is an indicator of digestibility and absorbability, Examples 1 to 4 were better than Comparative Examples 1 and 2. In particular, it was confirmed that coagulation by artificial gastric juice hardly occurred in Examples 2 and 3. In addition, Comparative Example 2, which had a higher total protein content than Comparative Example 1, showed lower digestibility and absorbability than Comparative Example 1. Although Examples 2 and 3 both had good digestibility and absorbability, Example 3 had a somewhat lower degree of precipitation, and Example 4, which had a higher total protein content than Example 2, had a similar protein composition of αS1-casein, α-lactalbumin, and β-lactoglobulin as Example 2, but the total protein content was higher, so the digestibility and absorbability were somewhat lower than Example 2, and the phase stability was also lower. The experimental results of Comparative Example 1 and Example 2 are shown in Fig. 2.

[0283]

[0284] Experimental Example 13: Evaluation of stability over time according to the addition of emulsifier and lecithin.

[0285] In the liquid dairy beverage examples in Table 11 below, the temperature-dependent stability of the compositions was compared by varying the contents of glycerin fatty acid ester and lecithin. In addition, based on the protein composition of Example 2, which exhibited remarkably excellent digestibility and absorbability while also exhibiting relatively good stability over time, emulsifiers such as glycerin fatty acid ester, polyglycerin fatty acid ester, and lecithin were added, and Examples 5 to 11 were manufactured to evaluate phase stability, and the results are exemplified.

[0286]

[0287] As shown in the results of Table 11 above, it was confirmed that the degree of sedimentation, phase separation, and upper fat layer separation were improved depending on the ratio of glycerol fatty acid ester, polyglycerol ester, and lecithin at the same oil content. Compared to Comparative Example 1, Example 5 reduced the amount of glycerol fatty acid ester and showed poor characteristics in phase separation and upper fat layer separation. In Example 6, the amount of glycerol fatty acid ester was increased, but rather, due to excessive adsorption, the degree of sedimentation and upper fat layer separation were poor compared to Comparative Example 1.

[0288] In Example 7, polyglycerol fatty acid ester, a hydrophilic emulsifier, was applied, and it was confirmed that phase separation and upper fat layer separation were improved. In Example 8, although polyglycerol fatty acid ester was increased compared to Example 7, it was confirmed that when polyglycerol fatty acid ester was applied above a certain amount at the same level, there was no adverse effect on phase stability, but it was also confirmed that there was no improvement. In Example 9, glycerol fatty acid ester and polyglycerol fatty acid ester were increased compared to Example 7, but it was confirmed that upper fat layer separation was lower than in Example 7. It is believed that this is due to the adverse effect on phase stability due to excessive adsorption of glycerol fatty acid ester, a lipophilic emulsifier. In Example 10, lecithin was applied to the Example 7 formulation, and it was confirmed that the phase separation effect was improved compared to Example 7.

[0289] In Example 11, the amount of lecithin was increased, but the improved phase separation effect in Example 10 was poor, and a similar phase separation improvement effect as in Example 7 was obtained. Similar to glycerin fatty acid ester emulsifiers, it was confirmed that lecithin also has a certain ratio for optimal emulsification.

[0290]

[0291] Experimental Example 14: Evaluation of Phase Stability and Synthesis Phenomenon According to Application of Carrageenan

[0292] In order to improve the sedimentation rate of this liquid beverage, carrageenan was applied to confirm the phase stability and water syneresis results.

[0293] In the liquid beverage examples in Table 12 below, the carrageenan and protein contents were adjusted, and the sterilization filling temperature was additionally adjusted to determine phase stability and occurrence of syneresis.

[0294]

[0295] As shown in Table 12 above, it can be seen that Comparative Example 2, which applied kappa carrageenan, showed improvements in the degree of sedimentation, phase separation, and upper fat layer separation compared to Comparative Example 1, but showed a severe water syneresis phenomenon.

[0296] In Example 12, when iotacarrageenan was substituted and the content was increased, the degree of sedimentation, phase separation, and upper fat layer separation were improved, and the syneresis phenomenon was also slightly improved compared to Comparative Example 2. In Example 13, when the total protein amount was reduced and the same prescription was applied, the tendency of the syneresis phenomenon was found to be similar to that of Comparative Example 2 and lower than that of Example 12. In Example 14, the total protein amount was increased and compared with Example 12.

[0297] As the total protein content increased, the syneresis phenomenon improved somewhat, but the degree of precipitation due to the increased protein content increased somewhat. This means that in order to improve the syneresis phenomenon, a certain total protein content must be prescribed above a certain content for the same carrageenan content. The syneresis phenomenon was evaluated by increasing the sterilization filling temperature for the relatively good formulation of Example 12. In Example 14, the syneresis phenomenon was somewhat improved, and in Example 15, the syneresis phenomenon did not appear under the condition of approximately 30 degrees. Figure 3 shows comparative photographs of the syneresis phenomena of Examples 12 and 15.

[0298]

[0299] In order to confirm the height growth effect of this liquid milk beverage, the height growth effect was compared with the control group that did not consume the height growth product separately, and comparative example and experimental example 15.

[0300] To facilitate consumption, it was manufactured with a relatively preferred banana flavor, and the evaluation subjects were limited to ages 8 to 11 to ensure accuracy of the results. Elementary school students with relatively similar initial heights were divided into three groups for evaluation, and each product was evaluated for height growth before and after approximately 24 weeks. For each group, the final height after evaluation at initial height, 12 weeks, and 24 weeks was compared with the initial height to confirm the final height growth effect, and the specific evaluation results are illustrated in Fig. 3.

[0301]

[0302] Experimental Example 15: Comparison of the Growth Effects of Fermented Oyster Extract and Specific Protein Combinations

[0303] In the examples in Table 13 below, the height growth effect was evaluated for the control group that did not consume any separate height growth product, the comparative example of fermented oyster extract alone, and Example 15 that included fermented oyster extract and a specific protein composition.

[0304]

[0305] In a comparison of the height growth effect targeting relatively lower grade elementary school students, the height growth effect of the control group that did not separately consume height growth supplements was approximately 2.8 cm for 24 weeks, approximately 6 months. The group that consumed the fermented oyster extract product characterized by GABA and taurine showed a height growth effect of approximately 140% compared to the control group at both 12 and 24 weeks. Example 15, which included the same fermented oyster extract and the protein of the specific composition of the present invention, showed a relatively high height growth effect not only compared to the control group but also compared to the fermented oyster extract product at both 12 and 24 weeks, and showed a height growth effect about twice as high as the control group, and it was confirmed that a height growth promotion effect of approximately 130 to 140% was shown compared to the comparative example where only fermented oyster was applied.

[0306]

[0307] Experimental Example 16: Stability of the properties of a moisture-absorbing powder composition containing fermented oyster extract

[0308] Examples and comparative examples were prepared with the compositions shown in Table 14 below. Table 14 shows the ratio of each raw material when the fermented oyster extract is 1.

[0309] Example 16 Comparative Example 3 Comparative Example 4 Comparative Example 5 Example 17 Example 18 Comparative Example 7 Comparative Example 8 Comparative Example 9 Fermented oyster extract 1 1 1 1 1 1 SiO 2 0.15 0.15 0.15 0.15 0.20 20 20 20 20 20 Starch 0.9 0.8 0.40 1 1 0.8 0.40 Erythritol 0.40 0.40 0.30 50 0.3 Xylitol 0.40 40 0 ​​0.40 40 Isomalt 3.5 2 2 2 3.5 2.32 32.5 Anhydrous crystalline glucose, etc. Others To 100 To 100 To 100 To 100 To 100 To 100 To 100 To 100 To 100CakingXOOOXXOOOSiO2:Starch+Erythritol1:8.71:5.31:2.71:2.71:6.51:7.51:41:21:1.5SiO2:Starch+Xylitol1:81:5.31:61:4

[0310] Granular powder was manufactured using the remaining raw materials, excluding the fermented oyster extract, in the proportions of the composition as described above, and then mixed with the fermented oyster extract. Specifically, the manufacturing process was as shown in Fig. 5.

[0311] As a result, in all comparative examples, a caking phenomenon occurred in which the powder clumped together after a certain period of time, and in the examples, it was confirmed that the powder properties were maintained stably (Fig. 6).

[0312] In addition, the fermented oyster extract was post-mixed with a fine particle powder of a combination of sugar alcohol (erythritol or xylitol) and starch, and the final mixture was manufactured to minimize the contact of the fermented oyster extract with moisture, and then it was confirmed whether a caking phenomenon occurred.

[0313] As a result, in Comparative Examples 5 and 9 that did not contain starch, and Comparative Examples 3, 4, 7, and 8 that contained xylitol as a sugar alcohol, a caking phenomenon occurred, but in Examples (16, 17, and 18) that contained starch and erythritol, a caking phenomenon did not occur, and it was confirmed that the effect of reducing moisture absorption was excellent.

[0314]

[0315] Experimental Example 17: Content stability of a moisture absorption-improving powder composition containing fermented oyster extract

[0316] This study aimed to determine whether the content stability of a moisture-absorbing powder composition containing fermented oyster extract was also improved. Specifically, γ-aminobutyric acid (GABA) and taurine, indicator components of fermented oyster extract, were analyzed in the final mixture.

[0317] As a result, as shown in Table 15, it was confirmed that all indicator components were maintained stably for 4 weeks under each storage condition in the example compared to before improvement (comparative example).

[0318] Indicator component Initial 4 weeks Room temperature 4 weeks Intermediate 4 weeks Accelerated Comparative Example 3 GABA 81% 77% 77% 52% Example 16 107% 109% 112% 106% Comparative Example 3 Taurine 101% 96% 93% 68% Example 16 114% 118% 117% 116%

[0319] *Room temperature: 25℃, Intermediate: 30℃ / 75%RH, Accelerated: 40℃ / 75%RH*Actual analysis value expressed as % of the indicated value

[0320]

[0321] Additionally, the moisture absorption-improving powder composition containing fermented oyster extract was applied to a tablet formulation to determine whether browning and other changes in properties due to moisture absorption were improved during tableting. Specifically, the properties of the powder compositions of Comparative Example 1 and the powder compositions of the Examples were compared after tableting tests and storage for 3 days under accelerated conditions (40°C, 75% RH).

[0322] As a result, as shown in Fig. 7, in Comparative Example 3, a melting and / or browning phenomenon occurred, similar to a change in the properties of the fermented oyster extract raw material, whereas in Example 16, the color and properties were relatively maintained.

[0323]

[0324] Experimental Example 18: Confirmation of the effectiveness of the moisture absorption-improving powder composition of the present invention.

[0325] In order to confirm whether the moisture absorption-improving powder composition of the present invention is effective on extracts other than fermented oyster extract, the same experiment as Experimental Example 16 was conducted using fermented pig placenta extract.

[0326] As a result, even when the moisture absorption-improving powder composition of the present invention was applied to the fermented pig placenta extract, a raw material that easily absorbs moisture, caking was not improved. This is believed to be due to the different mechanisms of application of the technology for inhibiting moisture absorption between the fermented oyster extract, a raw material that melts after absorbing moisture, and the fermented pig placenta extract, which forms lumps after absorbing moisture (Fig. 8).

[0327]

[0328] From the above description, those skilled in the art will understand that the present invention can be implemented in other specific forms without altering its technical spirit or essential characteristics. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of the present invention should be interpreted as encompassing all changes or modifications derived from the meaning and scope of the following claims and their equivalent concepts, rather than the detailed description above.

Claims

1. A food composition comprising a fermented oyster extract and a high content of sugar.

2. A food composition according to claim 1, wherein the fermented oyster extract contains GABA and taurine, the content of GABA being 0.1 to 150 mg / g, and the content of taurine being 0.01 to 15 mg / g.

3. A food composition according to claim 1, wherein the high content of sugar is a complex of non-reducing sugar and reducing sugar, and the complex has a non-reducing sugar ratio of 60% or more.

4. A food composition according to claim 1, characterized in that the composition maintains the GABA or taurine content of the fermented oyster extract.

5. In paragraph 1, A food composition wherein the food is a high-sugar food having a Brix of 30 or more and can be stored at 0°C to 90°C.

6. In paragraph 3, A food composition, wherein the non-reducing sugar is at least one selected from the group consisting of sucrose, polysaccharides, maltitol, erythritol, xylitol, sorbitol, isomalt, and processed sugar products.

7. In paragraph 3, A food composition, wherein the reducing sugar is at least one selected from the group consisting of glucose, fructose, and oligosaccharides.

8. A step of adding a high content of a complex of non-reducing sugar and reducing sugar, The above complex has a non-reducing sugar ratio of 60% or more in the complex, A method for manufacturing a food product in which the GABA or taurine content of a fermented oyster extract is maintained.

9. In the 8th paragraph, further comprising a mixing and stirring step at 50°C or higher, A method for manufacturing food in which the GABA or taurine content in the food is maintained.

10. Liquid food composition containing fermented oyster extract and protein.

11. A liquid food composition according to claim 10, wherein the protein is at least one selected from the group consisting of αS1-casein, α-lactalbumin, β-lactoglobulin, and combinations thereof.

12. A liquid food composition according to claim 10, wherein the protein is 0.5 to 15 wt% relative to the total weight of the liquid food composition.

13. A liquid food composition according to claim 10, wherein the fermented oyster extract included in the liquid food composition has a GABA content of 3 to 30 wt% and a taurine content of 0.05 to 10 wt%.

14. A liquid food composition according to claim 11, wherein the content of αS1-casein is 1 to 30 wt% relative to the total protein weight.

15. A liquid food composition according to claim 11, wherein the content of α-lactalbumin is 3 to 25 wt% relative to the total protein weight.

16. A liquid food composition according to claim 11, wherein the content of β-lactoglobulin is 5 to 50 wt% relative to the total protein weight.

17. A liquid food composition according to claim 10, wherein the liquid food composition additionally contains glycerin fatty acid esters, fats, lecithin, gums, or mixtures thereof.

18. A liquid food composition according to claim 17, wherein the glycerin fatty acid ester is 0.01 to 2 wt% based on the total weight of the composition.

19. A liquid food composition in claim 17, wherein the weight ratio of the glycerin fatty acid ester and the oil is 1:1 to 1:

25.

20. A liquid food composition according to claim 17, wherein the lecithin is 0.01 to 1.5 wt% based on the total weight of the composition.

21. A method for producing a liquid food composition, comprising the steps of mixing fermented oyster extract and protein; and the steps of sterilizing, cooling, and filling the mixture.

22. A manufacturing method according to claim 21, characterized in that the sterilization cooling filling temperature is 20°C to 40°C.

23. Powdered food composition comprising fermented oyster extract, anti-caking agent, erythritol and starch.

24. A powdered food composition according to claim 23, wherein the anti-caking agent is silicon dioxide.

25. A powdered food composition according to claim 24, wherein the silicon dioxide is 0.05 to 2 wt% based on the total weight of the composition.

26. In claim 23, a powder food composition wherein the mixture of the anti-caking agent: starch and erythritol is 1:6 or more.

27. A powdered food composition according to claim 23, wherein the powdered food composition further comprises at least one selected from the group consisting of anhydrous crystalline glucose, vegetable cream, skimmed milk powder, lactose, dextrin, and a flavoring agent.

28. A method for producing a powdered food composition, comprising: (a) a step of mixing monosaccharides, erythritol, and starch; (b) a step of fluidizing and granulating the mixture of step (a) and drying it; and (c) a step of mixing a fermented oyster extract and an anti-caking agent into the powdered granules of step (b).

29. Fermented oyster extract powder characterized by maintaining the content of GABA and taurine produced by the method of Article 28 and not exhibiting a caking phenomenon.

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