PURPOSE: A functional food composition having an obesity inhibitory effect, and a producing method thereof are provided to control the action of digestive enzymes. CONSTITUTION: A producing method of a functional food composition having an obesity inhibitory effect comprises the following steps: removing the skin and the seeds from pumpkins, and slightly cooking sweet potatoes； peeling bananas before crushing； finely crushing yacon, and slightly cooking； finely cutting yacon leaves, angelica utilis makino, and chicory； cooking red beans； mixing all the ingredients with glucose, and inserting the mixture into a jar before sprinkling oligosaccharide； sealing the jar, and storing the mixture at 0-20 deg C for 1-100 days for aging； uniformly stirring the mixture in the jar, and sealing the jar for secondly aging at 0-20 deg C for 1-100 days； injecting strains of lactobacillus rhamnosus and lactobacillus subtilis into the aged mixture after adding the oligosaccharide； storing the mixture at 0-20 deg C for 1-50 days, and injecting 1-100g of strains； and storing the mixture at 0-25 deg C for 1-10 months.본 발명은 체지방 및 체중 감량 효과를 갖는 비만억제용 기능성 식품 조성물 및 이의 제조방법에 관한 것으로, 상세하게는 본 발명은 소화효소 억제 작용이 있는 늙은 호박, 고구마, 바나나, 야콘, 야콘잎, 명일엽, 치커리, 양파, 적소두 및 포도당, 올리고당을 필수성분으로 포함하므로, 본 발명의 기능성 식품 조성물은 식품을 섭취하고자하는 욕구를 만족시키면서 소화효소의 작용을 억제하고 배변효과를 향상시키며 영양성분의 흡수를 억제하여 체지방 및 체중 감량에 효과적인 비만억제용 제제로 이용될 수 있다.
