SOY PROTEIN PROCESSED PRODUCTS COMPRISING GINSENG WITH ENHANCED BIOAVAILABILITY AND ITS PREPARATION METHOD

• Main Authors: UM BYUNG HUN, HONG JI YOUNG, YOO GYHYE, PARK CHAE YOUNG, KO JIYUN, AHN SUNGEUN
• Format: Patent
• Language: English; Korean
• Published: 21.12.2021
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

In the present disclosure, disclosed are a soybean protein processed product comprising ginseng with enhanced bioavailability and a preparing method thereof. The soybean protein processed product comprising ginseng comprises soybean and ginseng and is obtained by heat-treating or extrusion-molding soybean protein and ginseng together. In addition, the method for preparing soybean protein processed product comprising ginseng comprises the following steps of: preparing a mixed product by mixing soybean protein and ginseng; and heat-treating or extrusion-molding the mixed product. 본 개시물에는 생이용성이 증진된 인삼을 포함하는 콩단백 가공물 및 이의 제조방법이 개시된다. 상기 인삼을 포함하는 콩단백 가공물은 콩단백과 인삼을 포함하고, 콩단백과 인삼이 함께 열처리 또는 압출성형된 것이다. 또한, 상기 인삼을 포함하는 콩단백 가공물의 제조방법은 콩단백과 인삼을 혼합하여 혼합 가공물을 제조하는 단계; 및 상기 혼합 가공물을 열처리 또는 압출성형하는 단계를 포함한다.