KR-102961746-B1 - PLANT-BASED PROTEIN POWDER COMPOSITION WITH IMPROVED ABSORPTION RATE USING TWO-STAGE FERMENTATION AND POSTBIOTICS AND MANUFACTURING METHOD THEREOF

Abstract

The present invention relates to a plant protein powder composition with improved absorption rate using two-stage fermentation and postbiotics, and a method for manufacturing the same. The manufacturing method of the present invention comprises the steps of: selecting plant-based raw materials including oats, isolated soy protein, nut powder, and grain powder, wherein the oats are subjected to germination treatment and stepwise roasting treatment, the isolated soy protein is subjected to phytase enzyme pretreatment, the nuts are subjected to low-temperature roasting and cryogenic grinding, and the grains are subjected to soaking and α-amylase pretreatment followed by roasting treatment; multi-stage grinding of the plant-based raw materials using a cryogenic grinding method with liquid nitrogen, and producing fine powder with an average particle size of 50 to 70 micrometers through antioxidant treatment and electrostatic removal; and inoculating the fine powder with Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium bifidum and performing primary fermentation for 12 to 20 hours under stepwise temperature control. A step of inoculating the above-mentioned first-fermented fine powder with Propionibacterium prudenrichus, Lactobacillus leuteri, and Bifidobacterium longum and performing a second fermentation in stages at a low temperature for 18 to 30 hours; a step of centrifuging the above-mentioned second-fermented fine powder to separate it into a solid component and a fermentation supernatant, and ultrafiltering and concentrating the fermentation supernatant to produce a postbiotic concentrate containing short-chain fatty acids, organic acids, and water-soluble metabolites; a step of enzymatically treating the solid component of the above-mentioned second-fermented fine powder by adding a proteolytic enzyme containing alkalase, flavozyme, and nutrace; and a step of mixing the above-mentioned enzyme-treated fine powder by adding an absorption promoter containing the above-mentioned postbiotic concentrate, lecithin, inulin, and pectin. The method comprises the steps of: preparing a microencapsulated probiotic by encapsulating Lactobacillus rhamnosus or Bifidobacterium lactis in a double-walled microcapsule containing alginate and chitosan; preparing a final mixture by adding the microencapsulated probiotic to the mixture; and preparing a final protein powder composition by drying the final mixture through a three-step drying process of pre-drying, spray drying, and post-drying. The plant protein powder composition produced by the manufacturing method according to the present invention has the following characteristics: significantly improved protein absorption rate through two-stage fermentation; rich in functional components such as short-chain fatty acids and vitamin K2 through the re-addition of postbiotic concentrate; effective removal of anti-nutritional factors through germination and enzyme pretreatment; minimized nutrient loss through cryogenic grinding; maximized probiotic survival rate through microencapsulation; and excellent storage stability through three-stage drying.

Inventors

• 계정찬

Assignees

• 주식회사 싱컴바인

Dates

Publication Date

20260511

Application Date

20260203

Claims (3)

1. A method for preparing a plant-based protein powder composition with improved absorption rate using fermentation and postbiotics, a. A step of selecting and preparing plant-based raw materials including oats, isolated soy protein, nut powder, and grain powder; b. A step of grinding the above plant raw material to produce fine powder; c. A step of inoculating the above fine powder with a first probiotic comprising Lactobacillus plantarum, Lactobacillus acidophilus, and Bifidobacterium bifidum to perform a first fermentation; d. A step of inoculating the above-mentioned first-fermented fine powder with a second probiotic comprising Propionibacterium prudenrichus, Lactobacillus leuteri, and Bifidobacterium longum to perform a second fermentation; e. A step of separating the above secondary fermented fine powder into a solid component and a fermentation supernatant by centrifugation, and preparing a postbiotic concentrate containing short-chain fatty acids, organic acids, and water-soluble metabolites by ultrafiltration and concentration of the fermentation supernatant; f. A step of enzymatically treating the solid portion of the secondary fermented fine powder by adding a proteolytic enzyme comprising alkalase, flavozyme, and nutrase; g. A step of preparing a mixture by adding an absorption promoter comprising the postbiotic concentrate, lecithin, inulin, and pectin to the enzyme-treated fine powder; h. A step of preparing microencapsulated probiotics by encapsulating Lactobacillus rhamnosus or Bifidobacterium lactis in a double-walled microcapsule containing alginate and chitosan; i. a step of preparing a final mixture by adding the microencapsulated probiotic to the above mixture; and j. A step of preparing a final protein powder composition by drying the above final mixture through pre-drying, spray drying, and post-drying processes; A method for preparing an absorption-improving plant protein powder composition using two-stage fermentation and postbiotics, comprising:
2. In paragraph 1, The above step a is, a1. A step of selecting oats having a moisture content of 12% or less and a β-glucan content of 4% or more, immersing the oats in purified water at 18℃ to 22℃ for 8 to 12 hours, germinating the immersed oats at 25℃ to 30℃ for 24 to 48 hours, and then roasting the germinated oats at 160℃ to 180℃ for 8 to 12 minutes and then roasting them at 140℃ to 150℃ for 5 to 8 minutes; a2. A step of selecting isolated soy protein having a protein content of 85% or more and a trypsin inhibitor activity of 5 TIU/mg or less, adding 0.01 to 0.05 parts by weight of phytase to the isolated soy protein based on the total weight of the isolated soy protein and enzymatically treating the protein for 1 to 3 hours under conditions of pH 5.0 to 6.0 and a temperature of 50℃ to 60℃, then heating the enzymatically treated isolated soy protein at 85℃ to 95℃ for 10 minutes to inactivate the phytase and then drying; a3. A step of preparing a total nut mixture of 10 parts by weight by selecting nuts comprising 5 to 8 parts by weight of almonds, 1 to 3 parts by weight of walnuts, and 1 to 2 parts by weight of peanuts, and then preparing a nut powder having a particle size of 100 to 300 micrometers by low-temperature roasting treatment of the nut mixture at 120℃ to 140℃ for 10 to 15 minutes, followed by grinding using a cryogenic grinding method with liquid nitrogen; a4. A step of preparing a total grain mixture of 10 parts by weight by selecting grains comprising 3 to 6 parts by weight of brown rice, 2 to 4 parts by weight of barley, and 2 to 5 parts by weight of chickpeas, and immersing the grain mixture in purified water at 18°C to 22°C for 6 to 10 hours, then adding 0.005 to 0.02 parts by weight of α-amylase to the immersed grain mixture based on the total weight of the grain mixture and pretreating at 40°C to 50°C for 30 to 60 minutes, roasting the pretreated grain mixture at 140°C to 160°C for 10 to 15 minutes, and then grinding to produce a grain powder having a particle size of 150 to 400 micrometers; and a5. A step of preparing a plant-based raw material mixture by mixing 30 to 40 parts by weight of the germinated and roasted oats, 40 to 50 parts by weight of the enzyme-treated isolated soy protein, 8 to 12 parts by weight of the nut powder, and 8 to 15 parts by weight of the grain powder, while adjusting the mixing ratio so that the total amount is 100 parts by weight; A method for preparing an absorption-improving plant protein powder composition using two-stage fermentation and postbiotics, comprising:
3. In paragraph 1, The above step b is, b1. A step of first grinding the above plant raw material using a hammer mill, wherein during the first grinding process, the internal temperature of the mill is monitored in real time and a cooling water circulation system is operated so that the temperature does not exceed 40℃, and nitrogen gas is continuously supplied into the hammer mill at a rate of 5 to 10 L/kg per minute to maintain an oxygen concentration of 5% or less while grinding into a coarse powder with a particle size of 800 to 1200 micrometers, and then an antioxidant treatment is performed by spraying Vitamin E at a rate of 0.01 to 0.05 parts by weight based on 100 parts by weight of the total coarse powder; b2. A step of secondarily grinding the above coarse powder using a fin mill, wherein the clearance of the fin mill is set to 1.5 to 2.0 mm and the rotation speed is controlled to 3,000 to 4,000 revolutions per minute, and if the temperature exceeds 45℃ during the second grinding process, the grinding is temporarily stopped and cooled to 25℃ to 30℃ using a fluidized bed cooler, then resumed to grind into a medium powder with a particle size of 300 to 500 micrometers, and static electricity is removed from the medium powder using an ionization device; b3. A step of injecting liquid nitrogen at a rate of 2 to 5 L/kg per minute to cool the temperature of the medium powder to -20℃ to -10℃ before feeding the medium powder into a jet mill, and grinding the cooled medium powder in a cryogenic state under a grinding pressure of 6 to 8 bar of the jet mill to grind it into a fine powder with a particle size of 30 to 100 micrometers; b4. A step of removing excess particles by passing the fine powder through a 150-mesh sieve in a first classification and classifying it into uniform particles of 100 micrometers or less by passing it through a 200-mesh sieve in a second classification, applying an ultrasonic sieving system in parallel during the classification process, removing static electricity from the classified fine powder using an ionization device, and then using an air classifier to set classification points to 80 micrometers and 120 micrometers, and performing precision classification under conditions of an air flow rate of 50 m³/min and a classification wheel rotation speed of 1500 rpm so that the average particle size is within the range of 50 to 70 micrometers; and b5. A step of introducing the classified fine powder into a fluidized bed cooler, supplying cooling air that has passed through a HEPA filter at a flow rate of 30 to 50 m³ per minute while controlling the temperature to 18 to 22°C and relative humidity to 40% to 50%, cooling the fine powder for 15 to 25 minutes until the temperature reaches 25°C to 35°C, and then storing it in a nitrogen-substituted sealed container; A method for preparing an absorption-improving plant protein powder composition using two-stage fermentation and postbiotics, comprising:

Description

Plant-based protein powder composition with improved absorption rate using two-stage fermentation and postbiotics and method of manufacturing the same The following examples relate to a plant protein powder composition with improved absorption rate using two-stage fermentation and postbiotics, and a method for manufacturing the same. With the growing interest in healthy eating in modern society, the demand for plant-based protein supplements is rapidly increasing. Plant-based proteins are attracting attention due to their advantages of being environmentally friendly and easy to digest compared to animal proteins, but they have fundamental limitations such as low bioavailability and absorption rates. Conventional methods for producing plant-based proteins have primarily relied on physical grinding and simple mixing processes, and some products have applied probiotic fermentation. However, existing fermentation technologies were limited to single-strain or single-stage fermentation, achieving only partial structural degradation of proteins and having limitations in generating additional functional metabolites. In particular, postbiotic components such as short-chain fatty acids, vitamins, and exopolysaccharides generated during the probiotic fermentation process were either discarded or could not be utilized. Plant-based raw materials contain anti-nutritional factors such as phytic acid, trypsin inhibitors, and tannins, which pose a problem by inhibiting the absorption of proteins and minerals. Existing technologies could not sufficiently remove these anti-nutritional factors through simple heat treatment or fermentation alone, thereby limiting the nutritional quality of the final product. Furthermore, there was a problem with the loss of heat-sensitive nutrients, such as vitamins and unsaturated fatty acids, due to the heat generated during the grinding process; even when particle size was reduced through fine grinding, it was difficult to prevent quality degradation caused by oxidation. Even when probiotics were added to the final product, the number of viable bacteria decreased rapidly due to heat treatment during manufacturing and environmental changes during storage, making it difficult to expect probiotic effects. Existing proteolytic enzyme treatment technologies were applied before fermentation or conducted separately, failing to fully utilize the synergistic effects with probiotic fermentation. In the drying process, the use of a single drying method resulted in issues such as uneven moisture content control and excessive nutrient loss. Due to the limitations of such conventional technology, plant-based protein products suffered from a combination of problems, including low absorption rates, a lack of functional ingredients, minimal probiotic effects, the presence of residual anti-nutritional factors, and poor storage stability. Embodiments are described in detail below. However, various modifications may be made to the embodiments, and thus the scope of the patent application is not limited or restricted by these embodiments. It should be understood that all modifications, equivalents, and substitutions to the embodiments are included within the scope of the rights. Specific structural or functional descriptions of the embodiments are disclosed for illustrative purposes only and may be modified and implemented in various forms. Accordingly, the embodiments are not limited to the specific disclosed forms, and the scope of this specification includes modifications, equivalents, or substitutions that fall within the technical concept. Terms such as "first" or "second" may be used to describe various components, but these terms should be interpreted solely for the purpose of distinguishing one component from another. For example, the first component may be named the second component, and similarly, the second component may be named the first component. When it is stated that a component is "connected" to another component, it should be understood that it may be directly connected to or coupled with that other component, or that there may be other components in between. The terms used in the embodiments are for illustrative purposes only and should not be interpreted as intended to be limiting. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this specification, terms such as "comprising" or "having" are intended to indicate the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof. Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the embodiments pertain. Terms such as those defined in commonly us