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KR-102962118-B1 - Elderly-friendly food using functional composition and method of manufacturing the same

KR102962118B1KR 102962118 B1KR102962118 B1KR 102962118B1KR-102962118-B1

Abstract

The present invention relates to an elderly-friendly food and a method for manufacturing the same, and more specifically, to an elderly-friendly food and a method for manufacturing the same using a functional composition that enables rapid digestion of carbohydrates and proteins by mixing plant-based carbohydrates, plant-based protein liquid hydrolysate, and plant-based protein hydrolysate. The present invention is characterized by mixing: hydrolyzed plant carbohydrates; a plant protein solution hydrolysate prepared by adding fruit to a plant protein solution prepared by mixing water with one or more selected from the group consisting of rice, soybeans, corn, oats, wheat, chickpeas, lentils, isolated soy protein (ISP), and concentrated soy protein (SPC); and a plant protein hydrolysate prepared by adding beneficial bacteria to one or more selected from the group consisting of granulated or powdered rice, soybeans, corn, oats, wheat, chickpeas, lentils, isolated soy protein (ISP), and concentrated soy protein (SPC).

Inventors

  • 손은희

Assignees

  • 주식회사 채밍

Dates

Publication Date
20260512
Application Date
20231010

Claims (20)

  1. Hydrolyzed plant carbohydrates; A hydrolysate of a vegetable protein solution prepared by adding fruit to a vegetable protein solution prepared by mixing water with one or more vegetable proteins selected from the group consisting of rice, soybeans, corn, oats, wheat, chickpeas, lentils, isolated soy protein (ISP), and concentrated soy protein (SPC); and A plant protein hydrolysate obtained by adding beneficial bacteria to one or more plant proteins selected from the group consisting of granulated or powdered rice, soybeans, corn, oats, wheat, chickpeas, lentils, isolated soy protein (ISP), and concentrated soy protein (SPC) and hydrolyzing them; wherein The above plant protein hydrolysate is, An elderly-friendly food characterized by being hydrolyzed by including 85 to 95 parts by weight of a beneficial bacteria culture solution, prepared by adding glucose, skim milk powder, and a beneficial bacteria starter to distilled water diluted with Hwangchil tree extract in 5 to 15 parts by weight of the above granular or powdered plant protein, and then shaking and incubating at 35 to 39°C for 14 to 17 hours.
  2. In paragraph 1, The above-mentioned hydrolyzed plant carbohydrate is, An elderly-friendly food characterized by being a plant-based carbohydrate hydrolysate obtained by hydrolyzing rice koji inoculated with beneficial bacteria.
  3. In paragraph 2, The above plant carbohydrate hydrolysate is, An elderly-friendly food characterized by mixing 20 to 30 parts by weight of ground rice koji inoculated with beneficial bacteria with 70 to 80 parts by weight of water, and then hydrolyzing at 45℃ to 65℃ for 4 to 6 hours.
  4. In paragraph 1, The above-mentioned senior-friendly food is, An elderly-friendly food characterized by being a food mixture further mixed with flavorings, food additives, and thickeners, including fruit and vegetable concentrate or puree.
  5. In paragraph 4, The above-mentioned senior-friendly food is, An elderly-friendly food characterized by being prepared by boiling the above food mixture in a water bath at 80°C to 100°C for 15 to 30 minutes.
  6. In paragraph 4, Thickeners are, An elderly-friendly food characterized by comprising one or more selected from the group consisting of rice syrup, oligosaccharide, xanthan gum, gellan gum, konjac, gelatin, locust bean gum, agar, carrageenan, or glucomannan, dextrin, cyclodextrin syrup, and fructooligosaccharide syrup.
  7. In paragraph 4, Flavorings are, An elderly-friendly food characterized by being a fruit and vegetable concentrate or puree made from one or more fruits selected from the group consisting of apples, pears, strawberries, grapes, peaches, mangoes, bananas, or plums.
  8. In paragraph 4, Food additives are, An elderly-friendly food characterized by comprising one or more selected from the group consisting of oligosaccharides, allulose, sucralose, citric acid, taurine powder, and arginine powder.
  9. In paragraph 1, The above plant protein solution is, An elderly-friendly food characterized by mixing 20 to 30 parts by weight of any one or more of the above-mentioned plant proteins with 70 to 80 parts by weight of water.
  10. In Paragraph 9, The above vegetable protein liquid hydrolysate is, An elderly-friendly food characterized by mixing 5 parts by weight of fresh fruit with 100 parts by weight of the above vegetable protein solution, and then hydrolyzing at 45℃ to 65℃ for 2 to 4 hours.
  11. delete
  12. In paragraph 1, The above-mentioned Rhus verniciflua extract is an elderly-friendly food characterized by being a Rhus verniciflua extract mixed with distilled water and sterilized.
  13. In paragraph 1, The beneficial bacteria included in the above beneficial bacteria starter are, An elderly-friendly food characterized by being Bacillus subtilis .
  14. In paragraph 1, An elderly-friendly food characterized in that the above plant protein is concentrated soy protein (SCP).
  15. In any one of paragraphs 1 through 10 and paragraphs 12 through 14, The above-mentioned senior-friendly food is, An elderly-friendly food characterized by being a semi-liquid food in the form of jelly or pudding.
  16. A plant carbohydrate hydrolysis step (S100) for hydrolyzing plant carbohydrates; A step (S200) of preparing a vegetable protein solution by mixing one or more vegetable proteins selected from the group consisting of rice, soybeans, corn, oats, wheat, chickpeas, lentils, isolated soy protein (ISP), and concentrated soy protein (SPC) with water; A vegetable protein solution hydrolysis step (S300) in which fruit is added to the vegetable protein solution prepared in the above vegetable protein solution preparation step (S200) to hydrolyze it; A vegetable protein hydrolysis step (S400) in which one or more vegetable proteins selected from the group consisting of granular or powdered rice, soybeans, corn, oats, wheat, chickpeas, lentils, isolated soy protein (ISP), and concentrated soy protein (SPC) are hydrolyzed by mixing a beneficial bacteria culture solution, prepared by adding glucose, skim milk powder, and a beneficial bacteria starter to distilled water diluted with Rhus verniciflua extract and then shaking and culturing at 35 to 39°C for 14 to 17 hours; A mixture preparation step (S500) for mixing together the vegetable carbohydrate hydrolysate from the vegetable carbohydrate hydrolysis step (S100), the vegetable protein liquid hydrolysate from the vegetable protein liquid hydrolysis step (S300); and the vegetable protein hydrolysate from the vegetable protein hydrolysis step (S400); A mixture heating step (S600) for heating the mixture prepared in the mixture preparation step (S500); and A method for manufacturing an elderly-friendly food, characterized by including a molding step (S700) in which the mixture heated in the mixture heating step (S600) is solidified in a mold.
  17. In Paragraph 16, The plant carbohydrate in the above plant carbohydrate hydrolysis step (S100) is, A method for manufacturing an elderly-friendly food characterized by rice koji inoculated with beneficial bacteria.
  18. In Paragraph 16, The above mixture preparation step (S500) is, A method for manufacturing an elderly-friendly food, characterized by being a food mixture further comprising a flavoring agent, a food additive, and a thickener, including a fruit and vegetable concentrate or puree.
  19. In Paragraph 16, The plant carbohydrate hydrolysate produced in the above plant carbohydrate hydrolysate step (S100) is, A method for manufacturing an elderly-friendly food, characterized by mixing 20 to 30 parts by weight of ground rice koji with 70 to 80 parts by weight of water, and then hydrolyzing at 45℃ to 65℃ for 4 to 6 hours.
  20. In Paragraph 16, The vegetable protein solution of the above vegetable protein solution preparation step (S200) is, A method for manufacturing an elderly-friendly food characterized by mixing 20 to 30 parts by weight of the above-mentioned plant protein with 70 to 80 parts by weight of water.

Description

Elderly-friendly food using functional composition and method of manufacturing the same The present invention relates to an elderly-friendly food and a method for manufacturing the same, and more specifically, to an elderly-friendly food and a method for manufacturing the same using a functional composition that enables rapid digestion and absorption of carbohydrates and proteins by mixing plant-based carbohydrates, plant-based protein liquid hydrolysates, and plant-based protein hydrolysates. Currently, South Korea is one of the countries undergoing rapid aging. In particular, it already entered an aged society in 2018 and is expected to enter a super-aged society in 2025. The rapid increase in the elderly population is recognized as a problem for society as a whole, and overall societal efforts are required to improve the healthy living and quality of life of the elderly. The increase in the elderly population is a factor causing various problems, and while solutions can be considered from multiple perspectives, it is judged that the best approach is to support the social activities of the elderly by maintaining their physical and mental health. In particular, the health of the elderly is closely related to their nutritional status, but they face limitations in food choices due to physiological, social, economic, or psychological factors associated with aging. Furthermore, the elderly are highly likely to have poor dental health or damage due to aging. Since such dental damage leads to a rapid decline in functions such as swallowing, chewing, digestion, and absorption, it results in problems such as picky eating or food refusal, ultimately leading to malnutrition. The problem of malnutrition in the elderly caused by the decline in chewing and swallowing functions is due to intake disorders; a decrease in chewing ability limits overall nutrient intake, and a decline in swallowing function may lead to food failing to move from the esophagus to the stomach and instead traveling from the bronchi to the lungs. Furthermore, even if food is consumed while chewing and swallowing functions are impaired, proper digestion does not occur in the stomach, leading to the problem that proper nutrient absorption is impossible. Japanese Published Patent Application No. 2003-116502 (hereinafter referred to as the prior art) has been disclosed as prior art for solving these problems. The above prior art relates to a method for manufacturing a plant-based fermented lactic acid beverage, characterized by comprising the steps of: a process of producing a koji saccharified liquid with a sugar content of 15 to 30 Brix by using koji mold; a process of mixing the koji saccharified liquid with soybean protein and sterilizing it; a process of adding lactic acid bacteria to ferment it; and, upon completion of the fermentation, a process of selectively adding a koji saccharified liquid with a sugar content of 5 to 20 Brix, an oligosaccharide, an organic acid, a food stabilizer, and a flavoring agent to adjust the flavor. The above prior art uses rice as a raw material and provides a high-sugar fermented lactic acid beverage using koji rice. When consumed by the elderly, it is in the form of a beverage that is easy to digest without chewing or heavy swallowing, and has the advantage of allowing for the acquisition of many nutrients. However, continuously consuming nutrients in the form of a beverage, such as the aforementioned prior art, may actually cause swallowing difficulties in the elderly. Therefore, to solve this, it is necessary to provide nutrients such as protein and carbohydrates in a form that can be chewed even with reduced chewing function, rather than in liquid form. Therefore, there is a need for an elderly-friendly food using a functional composition that can supply nutrients such as protein and carbohydrates while providing chewing convenience to the elderly, as well as a method for manufacturing the same. FIG. 1 is an overall process flow diagram of a method for manufacturing an elderly-friendly food according to one embodiment of the present invention. FIG. 2 is a process diagram for manufacturing a carbohydrate hydrolysate according to one embodiment of the present invention. FIG. 3 is a process diagram for preparing a protein solution hydrolysate according to one embodiment of the present invention. FIG. 4 is a process diagram for manufacturing a protein hydrolysate according to one embodiment of the present invention. FIG. 5 is a process diagram for manufacturing a thickener according to an embodiment of the present invention. Figure 6 is a graph showing the change in tyrosine content according to the decomposition time of rice koji in one embodiment of the invention. FIG. 7 is an exemplary diagram of the characteristics of 80°C hydrolyzed rice koji according to one embodiment of the present invention. FIG. 8 is a graph showing the change in tyrosine content according to protein degradation time of an embodiment o