A research team led by Professors Han Kyung-sik and Jeong Tae-hwan from the Bio-Convergence Engineering Department at Sahmyook University has achieved a significant breakthrough by introducing Korea's first commercially available 'enzyme-decomposed soymilk'. This innovative product was developed in collaboration with the food company Sahmyook Nature Seven and has now been launched into the market. The study primarily aims to address the digestive discomfort that some consumers experience after consuming standard soymilk, which has become popular as a health food. The research team identified that the digestive issues such as abdominal discomfort and bloating are often linked to certain oligosaccharides found in soybeans, specifically raffinose and stachyose. These components are not fully broken down in the body, leading to gas production and bloating. By utilizing an enzyme fermentation method, the team developed a technique to hydrolyze these oligosaccharides into simpler sugars, thereby maintaining the nutritional value and natural flavor of soymilk while significantly reducing digestive discomfort. Clinical trials conducted on participants who previously experienced digestive discomfort from regular soymilk revealed marked improvements in symptoms including abdominal pain, diarrhea, and bloating. The findings from this research have been published in the 2024 issue of the East Asian Journal of Dietary Life. The enzyme-decomposed soymilk products have been launched under the brand 'Nature Seven Enzyme-Decomposed Soymilk', featuring four varieties: Original, Black Soybean, Black Barley with 20 Grains, and Black Soybean with Walnuts and Almonds. Professor Han Kyung-sik expressed a commitment to advancing the development of functional food materials and enzyme-based food processing technologies in the future.