PURPOSE: A method for manufacturing a food composition containing fructose, branched oligosaccharide and puerarin is provided to ensure high natural sweetness by converting starch in kuzu vine to branched oligosaccharide using liquefying enzyme and glycosyltransferase. CONSTITUTION: A method for manufacturing a food composition comprises: a step of treating kuzu vine powder with alpha-amylase； and a step of treating with trans-glucosidase or maltogenic amylase to obtain enzymatic hydrolysate containing 0.01-1.0 w/v% of puerarine and 4-20 w/v% of oligosaccharide. The method comprises a step of treating alpha-amylase and a step of treating trans-glucosidase and glucose amylase to obtain enzymatic hydrolysate containing 0.01-1.0 w/v% of puerarine, 4-20 w/v% of oligosaccharide and 1-5 w/v% of fructose. The food composition is health beverage, beverage additive or health food.본 발명은 칡의 효소 분해액을 이용한 식품 조성물 및 이의 제조방법에 관한 것으로, 상세하게는 칡 원료에 존재하는 전분을 효소를 이용하여 올리고당 및 퓨라린이 함유된 식품 조성물로 이용될 수 있다.
