KR101143855B1 - Making Method for Yogurt Comprising Nanopowdered Chitosan - Google Patents

Abstract

The present invention relates to a yogurt containing nanochitosan of 100 to 1000 nm in size. In another aspect, the present invention relates to a method for producing a yogurt containing nanochitosan, comprising the step of homogenizing by adding skim milk powder and pectin to the milk from which cholesterol has been removed to obtain a homogenized milk, after sterilizing and cooling the homogenized milk, The step of fermenting the culture to obtain a yogurt and the step of adding nanochitosan to the yogurt.

Yoghurt containing the nanochitosan of the present invention has the advantage that can be stored for a long time fresh, due to the antimicrobial and anti yeast effects of nanochitosan.

Description

Making method for yogurt containing nanochitosan {Making Method for Yogurt Comprising Nanopowdered Chitosan}

The present invention relates to a yogurt containing nanochitosan and a method for producing the same.

Yogurt is a fermented milk with lactic acid bacteria such as Lactobacillus or Bifidobacterium. In addition, yogurt is food and nutritional due to intestinal action by intestinal proliferation of lactic acid bacteria, various organic acids, peptone, peptide and other trace active substances, lactic acid bacteria, and lactic acid bacteria, which are the main ingredients of milk. It is a very good food. Due to these characteristics, the demand for staple yogurt containing a large amount of milk solids and lactic acid bacteria has increased every year, and in particular, the demand for curd staple yogurt containing a large amount of milk solids and lactic acid bacteria and similar products has been steadily increasing.

Recently, as interest in health-oriented foods has increased, domestic mugwort, aloe, sweet persimmon, chestnut, wolfberry, ginseng, triticale, plum, kelp, chlorella, peanut, sweet potato, brown rice, potato, rice, pumpkin Research into the production of yogurt enhanced by the new physiological activity as well as the functionality of the existing yogurt by the addition of natural materials such as are being actively conducted.

On the other hand, research on functional yogurt is being actively conducted, but research on yogurt that can be kept fresh for a long time is insufficient.

An object of the present invention is to provide a yoghurt that can be stored fresh for a long time.

The present invention for achieving the above object provides a yogurt containing nanochitosan of 100 ~ 1000 nm size.

Yoghurt containing the nanochitosan of the present invention has the advantage that can be stored for a long time fresh, due to the antimicrobial and anti yeast effects of nanochitosan.

The present invention relates to a yogurt containing nanochitosan of 100 to 1000 nm in size.

The nanochitosan is preferably contained 0.1 to 10% by weight relative to the total weight of the yogurt.

In another aspect, the present invention relates to a method for producing a yogurt containing nanochitosan, comprising the step of homogenizing by adding skim milk powder and pectin to the milk from which cholesterol has been removed to obtain a homogenized milk, after sterilizing and cooling the homogenized milk, It comprises a step of obtaining a culture by putting a culture (starter culture) and fermentation and adding nanochitosan to the yogurt.

The nanochitosan is 100 to 1000 nm in size, it is preferable that 0.3 to 10% by weight relative to the total weight of the yogurt.

The skim milk powder is preferably added at 3.0 to 4.0% by weight relative to the total weight of the milk from which cholesterol has been removed, and the pectin is preferably added at 0.1 to 0.3% by weight relative to the total weight of the milk from which cholesterol has been removed.

The fermentation is preferably carried out at 40 to 50 ℃ for 5 to 7 hours.

The present invention also relates to a yogurt containing nanochitosan prepared by the above method.

Hereinafter, with reference to the preferred production examples, comparative examples of the present invention will be described in detail. The following Preparation Examples and Comparative Examples are only presented to understand the contents of the present invention, and those skilled in the art will be capable of many modifications within the technical spirit of the present invention. Therefore, the scope of the present invention should not be construed as being limited to these production examples, comparative examples.

Production Example 1 Nanochitosan

 General chitosan powder purchased from Samsung Chitopia Co., Ltd. was pulverized to obtain nano-sized particles. As a result, nanopowdered chitosan of the present invention was obtained. In order to compare the particle size of the general chitosan powder and the nanochitosan powder of the present invention, SEM pictures were taken and shown in FIGS. 1 and 2, respectively. As can be seen in FIG. 1, the average chitosan powder had an average diameter of 150 μm. In addition, as can be seen in Figure 2, the diameter of the nanochitosan powder of the present invention was present in various sizes in the range of 100 ~ 1000 nm.

Preparation Example 2 Yogurt Containing Nanochitosan

(1) Preparation of Crosslinked β-cyclodextrin

100 g of β-cyclodextrin powder was suspended in 80 mL of distilled water, stirred at room temperature for 2 hours, and washed with water to prepare an aqueous β-cyclodextrin solution. 2 g of adipic acid was added to the aqueous β-cyclodextrin solution, and then 1M NaOH solution was added so that the acidity of the aqueous β-cyclodextrin solution was pH 10. Thereafter, the crosslinking reaction was performed while stirring at room temperature for 16 hours, and then the acidity of the aqueous solution of β-cyclodextrin was adjusted to pH 5 by adding acetic acid to terminate the crosslinking reaction. The β-cyclodextrin aqueous solution in which the crosslinking reaction was terminated was filtered through a filter paper (Whatman No. 2), and then washed three times with 150 mL of distilled water. As a result, crosslinked β-cyclodextrin was obtained. The crosslinked β-cyclodextrin was dried in a dry oven at 60 ° C. for about 17 hours, and then passed through a 100 mesh sieve and used for the following experiment.

(2) remove cholesterol from milk

1% by weight of crosslinked β-cyclodextrin relative to the total weight of milk was added to the milk, followed by stirring at 10 ° C. at 800 rpm for 10 minutes. As a result, the cross-linked β-cyclodextrin was adsorbed to cholesterol of milk, and centrifuged at 1500 rpm for 10 minutes. As a result, about 92.7 to 93.5% of milk cholesterol could be removed.

(3) Preparation of Yogurt Containing Nanochitosan

After adjusting the temperature of the cholesterol-free milk to 40 ℃, 3.7% by weight of skim milk powder relative to the total weight of the cholesterol-free milk, 0.2% by weight of pectin (to the weight of the cholesterol-free milk) Was added. Thereafter, the skimmed milk powder and the milk to which pectin was added were homogenized at 50 ° C. and 1000 psi. After the homogenized milk is sterilized at 90 ° C. for 10 minutes, a starter culture of 0.04% by weight relative to the total weight of the homogenized milk is added and fermented at 43 ° C. for 6 hours to prepare a yoghurt. It was. After adding the nanochitosan of Preparation Example 1 to the yogurt, and stabilized for 24 hours at 10 ℃, to complete the yogurt containing the nanochitosan of the present invention. Yogurt containing the nanochitosan was stored at 4 ℃.

Comparative Example 1 Antimicrobial Effect of Nanochitosan

(1) Antimicrobial effect against Staphylococcus aureus

Experiment to confirm the antimicrobial effect of the nanochitosan of Preparation Example 1 against bacteria ( Staphylococcus aureus ).

First, Staphylococcus aureus ( S. aureus ) was incubated at 37 ° C. for 48 hours and passaged three times or more. 1 mL of dilution was prepared by diluting in distilled water such that the number of colonies of S. aureus subcultured was about 10 ⁸ per mL. After mixing the nanochitosan so that the acidity of the dilution solution to pH 5.5, shaking at 37 ℃, a sample (the present invention) was taken every 4 hours, and the viable bacterial count was measured by the poured plate method.

The control group 1 was diluted in distilled water so that the number of colonies of the S. aureus subcultured to about 10 ⁸ per mL was prepared to prepare 1 mL of the diluent, and the sample (control group 1) was taken every 4 hours by the poured plate method. The viable bacteria count was measured.

In the control group 2, 1 mL of dilutions were prepared by diluting the distilled water so that the number of colonies of S. aureus subcultured was about 10 ⁸ per mL, mixing normal chitosan so that the acidity was pH 5.5, and shaking at 37 ° C. While taking the sample (control 2) every 4 hours, the viable bacteria was measured by the poured plate method.

Viable cell count of S. aureus of the control group 1, control group 2 of the present invention is shown in FIG.

As can be seen in Figure 3, in the case of the control group 1, although the viable bacterial count of S. aureus was maintained significantly after 24 hours, the viable bacterial counts of the control group 2 and S. aureus of the present invention was significantly reduced. . In addition, the present invention showed a greater reduction in the number of viable bacteria of S. aureus compared to Control 2. From these results, it can be seen that the antimicrobial effect of the nanochitosan of the present invention is excellent.

(2) Antibacterial effect on Escherichia coli O157: H7

Experiment to confirm the antimicrobial effect of the nanochitosan of Preparation Example 1 to the bacteria ( Esherichia coli O157: H7).

First, Escherichia coli O157: H7 ( E. coli O157: H7) was incubated at 37 ° C. for 48 hours and passaged three times or more. 1 mL of dilution was prepared by diluting in distilled water such that the number of colonies of the passaged E. coli 0157: H7 was about 10 ⁸ per mL. After mixing the nanochitosan so that the acidity of the dilution solution to pH 5.5, shaking at 37 ℃, a sample (the present invention) was taken every 4 hours, and the viable bacterial count was measured by the poured plate method.

The control group 1 was diluted in distilled water so that the number of colonies of the subcultured E. coli O157: H7 was about 10 ⁸ per mL, to prepare 1 mL of the diluent, and the sample (control group 1) was taken every 4 hours and poured into the plate. The viable bacterial count was measured by the method.

Control 2 was prepared by diluting the dilution in distilled water so that the number of colonies of the subcultured E. coli O157: H7 is about 10 ⁸ per mL, and prepared 1 mL of diluent, and mixed with normal chitosan so that the acidity is pH 5.5 After shaking at 37 ° C, samples (control group 2) were taken every 4 hours, and the viable bacterial count was measured by the poured plate method.

Viable cell count of control 1, control 2, E. coli 0157: H7 of the present invention is shown in FIG.

As can be seen in Figure 4, over time, the number of viable bacteria of control 1, control 2 and E. coli 0157: H7 of the present invention gradually decreased. In particular, the present invention had a greater reduction in the number of viable cells of E. coli O157: H7 than in Control 1 and Control 2. From these results, it can be seen that the antimicrobial effect of the nanochitosan of the present invention is excellent.

(3) antimicrobial effect against Bacillus subtilis

Experiment to confirm the antimicrobial effect of the nanochitosan of Preparation Example 1 for the bacterium ( Bacillus subtilis ).

First, Bacillus subtilis ( B. subtilis ) was incubated at 37 ° C. for 48 hours and passaged three times or more. 1 mL of dilution was prepared by diluting in distilled water such that the number of colonies of the subcultured B. subtilis was about 10 ⁸ per mL. After mixing the nanochitosan so that the acidity of the dilution solution to pH 5.5, shaking at 37 ℃, a sample (the present invention) was taken every 4 hours, and the viable bacterial count was measured by the poured plate method.

The control group 1 was diluted in distilled water such that the number of colonies of the subcultured B. subtilis was about 10 ⁸ per mL to prepare 1 mL of the diluent, and the sample (control group 1) was taken every 4 hours by the poured plate method. The viable bacteria count was measured.

In the control group 2, 1 mL of dilutions were prepared by diluting in distilled water such that the number of colonies of the subcultured B. subtilis became about 10 ⁸ per mL, and mixed general chitosan so that the acidity was pH 5.5. While shaking, a sample (control 2) was taken every 4 hours and the viable bacterial count was measured by the poured plate method.

Viable cell counts of control group 1, control group 2, and B. subtilis of the present invention are shown in FIG. 5.

As can be seen in Figure 5, in the case of the control group 1, even after 24 hours, the viable bacterial count of B. subtilis was significantly maintained, the viable bacterial count of control 2 and B. subtilis of the present invention was significantly reduced. In addition, the present invention showed a greater reduction in the number of viable bacteria of B. subtilis compared to Control 2. From these results, it can be seen that the antimicrobial effect of the nanochitosan of the present invention is excellent.

(4) Antibacterial effect against Lactobacillus bulgaricus

Experiment to confirm the antimicrobial effect of the nanochitosan of Preparation Example 1 against bacteria ( Lactobacillus bulgaricus ).

First, Lactobacillus bulgaricus ( L. bulgaricus ) was incubated at 37 ° C. for 48 hours and passaged three times or more. 1 mL of dilution was prepared by diluting in distilled water such that the number of colonies of L. bulgaricus subcultured was about 10 ⁸ per mL. After mixing the nanochitosan so that the acidity of the dilution solution to pH 5.5, shaking at 37 ℃, a sample (the present invention) was taken every 4 hours, and the viable bacterial count was measured by the poured plate method.

The control group 1 was diluted in distilled water so that the number of colonies of the subcultured L. bulgaricus became about 10 ⁸ per mL, preparing 1 mL of the dilution solution, and taking a sample (control group 1) every 4 hours by pouring plate method. The viable bacteria count was measured.

In the control group 2, 1 mL of dilution was prepared by diluting the distilled water so that the number of colonies of L. bulgaricus subcultured was about 10 ⁸ per mL, and mixed general chitosan so that the acidity was pH 5.5. While shaking, a sample (control 2) was taken every 4 hours and the viable bacterial count was measured by the poured plate method.

Viable cell counts of control group 1, control group 2, and L. bulgaricus of the present invention are shown in FIG. 6.

As can be seen in Figure 6, over time, the number of viable bacteria of Control 1, Control 2 and L. bulgaricus of the present invention gradually decreased. In particular, the present invention showed a greater reduction in the number of viable bacteria of L. bulgaricus compared to Control 1 and Control 2. From these results, it can be seen that the antimicrobial effect of the nanochitosan of the present invention is excellent.

Comparative Example 2 Anti-Yeast Effect of Nanochitosan

(1) Anti yeast effect against Candida albicans

Experiment to confirm the anti yeast effect of the nanochitosan of Preparation Example 1 for yeast ( Candida albicans ).

First, Candida albicans ( C. albicans ) was incubated at 25 ° C. for 48 hours and passaged three times or more. 1 mL of dilution was prepared by diluting in distilled water such that the number of colonies of C. albicans subcultured was about 10 ⁸ per mL. After mixing the nanochitosan so that the acidity of the dilution solution to pH 5.5, shaking at 37 ℃, a sample (the present invention) was taken every 4 hours and the number of viable yeast was measured by the poured plate method.

The control group 1 was diluted in distilled water so that the number of colonies of C. albicans subcultured to about 10 ⁸ per mL was prepared to prepare 1 mL of diluent, and the sample (control group 1) was taken every 4 hours by the poured plate method. Survival yeast counts were measured.

In the control group 2, 1 mL of dilution solution was prepared by diluting the distilled water so that the number of colonies of the C. albicans subcultured was about 10 ⁸ per mL, and mixed general chitosan so that the acidity was pH 5.5. While shaking, a sample (control 2) was taken every 4 hours and the viable yeast count was measured by the poured plate method.

Viable cell counts of control group 1, control group 2, and C. albicans of the present invention are shown in FIG. 7.

As can be seen in Figure 7, over time, the number of surviving yeasts of C. albicans of control group 1 gradually decreased, and the number of surviving yeasts of control group 2 and albicans of the present invention decreased at regular intervals. In particular, the present invention showed a greater reduction in the number of viable yeasts of C. albicans than in Control 1 and Control 2. From these results, it can be seen that the anti-yeast effect of the nanochitosan of the present invention is excellent.

(2) Anti yeast effect against Saccharomyces cerevisiae

Experiment to confirm the anti-yeast effect of nanochitosan of Preparation Example 1 for yeast ( Saccharomyces cerevisiae ).

First, Saccharomyces cerevisiae ( S. cerevisiae ) was incubated at 25 ° C. for 48 hours and passaged three times or more. 1 mL of dilutions were prepared by diluting in distilled water such that the number of colonies of the subcultured S. cerevisiae became about 10 ⁸ per mL. After mixing the nanochitosan so that the acidity of the dilution solution to pH 5.5, shaking at 37 ℃, a sample (the present invention) was taken every 4 hours and the number of viable yeast was measured by the poured plate method.

The control group 1 was diluted in distilled water so that the number of colonies (colony) of the subcultured S. cerevisiae was about 10 ⁸ per mL, to prepare 1 mL of the diluent, and a sample (control group 1) was taken every 4 hours by the poured plate method. Survival yeast counts were measured.

In the control group 2, 1 mL of dilution was prepared by diluting the distilled water so that the number of colonies of the subcultured S. cerevisiae became about 10 ⁸ per mL, and mixed general chitosan so that the acidity was pH 5.5. While shaking, a sample (control 2) was taken every 4 hours and the viable yeast count was measured by the poured plate method.

Viable cell counts of S. cerevisiae of the control group 1, control group 2 of the present invention are shown in FIG. 8.

As can be seen in Figure 8, over time, the number of surviving yeasts of Control 1, Control 2 and S. cerevisiae of the present invention gradually decreased. In particular, the present invention showed a greater reduction in the number of viable yeasts of S. cerevisiae compared to Control 1 and Control 2. From these results, it can be seen that the antimicrobial effect of the nanochitosan of the present invention is excellent.

<Comparative Example 3> pH change of yogurt

In general, yogurt is reported in the industry that the preferred pH is in the range of 4.0 to 4.5. Accordingly, the pH of the yogurt containing the nanochitosan of Preparation Example 2 (hereinafter referred to as “the present invention”) was measured while storing at 4 ° C. for 20 days. In this case, the nanochitosan is added in an amount of 0.1% by weight, 0.3% by weight, 0.5% by weight, 0.7% by weight relative to the total weight of the yogurt to prepare a yogurt containing nanochitosan, respectively, the present invention 1, the present invention 2, the present invention 3, the present invention was set to 4.

Yogurt was prepared according to Preparation Example 2 above to compare with the present invention, but the yogurt prepared without adding nanochitosan was set as the control group 1.

In addition, the yogurt was prepared according to Preparation Example 2, but the yogurt prepared by adding general chitosan instead of nanochitosan was set as the control group 1. At this time, the general chitosan is added in the amount of 0.1% by weight, 0.3% by weight, 0.5% by weight, 0.7% by weight relative to the total weight of yogurt to prepare yogurt containing the general chitosan, respectively, control 2, control 3, control 4, control Set to 5.

Yogurt of the present invention 1 to the invention 4, the control 1 to 5 of the control was stored in 4 ℃ for 20 days to measure the pH is shown in Figure 9.

As can be seen in Figure 9, the higher the content of the general chitosan or nano chitosan, the higher the pH of the yogurt, the yogurt except the yogurt of the control group 1 was all in the range of pH 4.0 ~ 4.5 for 20 days. From the above pH change, the yogurt containing the normal chitosan (control 2 to 5) and the yogurt containing the nanochitosan (invention 1 to 4 of the present invention) of the quality for 20 days while maintaining the nutritional value and digestibility It can be seen that there was no degradation.

<Comparative Example 4> change in titrate acidity of yogurt

One of the criteria for evaluating the quality of yogurt is titrate acidity. In order to derive the titratable acidity, the following experiment was performed, but the yogurt of the control group 1 to the control group 5 and the present invention 1 to the present invention 4 of Comparative Example 3 was used.

First, 9 g of each yoghurt and 9 mL of distilled water were mixed well, and 0.5 mL of phenolphthalein solution was added, followed by neutralization titration with 0.1 N NaOH. The titratable acidity (%) can be calculated by measuring the NaOH titration amount (mL) and substituting it into the following Equation 1, and the calculation result is shown in FIG. 10.

<Equation 1>

As can be seen in Figure 10, the higher the content of the general chitosan or nano chitosan, the lower the titratable acidity (%) of the yogurt, the other yogurt except the yogurt of the control group 1 all in the range of 1.0 ~ 1.3% for 20 days there was. In addition, the titratable acidity (%) tended to increase gradually over 20 days, which may be due to lactic acid or ammonia produced by the metabolic activity of lactic acid bacteria in yogurt. From these results, the yogurt containing the normal chitosan (control 2 to 5) and the yogurt containing the nanochitosan (invention 1 to 4 of the present invention) had no degradation in quality for 20 days while maintaining nutritional value and digestibility I can see that.

Comparative Example 5 The Number of Lactic Acid Bacteria in Yogurt

The number of lactic acid bacteria (unit: CFU / mL) was measured and stored in the control groups 1 to 5 of the Comparative Example 3, the present invention 1 to the present invention 4 for 20 days, and are shown in Table 1 below.

TABLE 1

division
days 0 5 10 15 20 Control group 1 9.15 × 10 ¹⁰ 1.45 × 10 ¹⁰ 4.40 × 10 ⁹ 1.68 × 10 ⁹ 1.70 × 10 ⁹ Control 2 6.34 × 10 ¹⁰ 5.25 × 10 ¹⁰ 1.38 × 10 ⁹ 1.19 × 10 ⁹ 9.00 × 10 ⁸ Control group 3 2.25 × 10 ¹⁰ 2.08 × 10 ⁹ 1.31 × 10 ⁹ 8.05 × 10 ⁸ 7.45 × 10 ⁸ Control 4 1.18 × 10 ¹⁰ 7.40 × 10 ⁸ 8.75 × 10 ⁸ 5.25 × 10 ⁸ 4.05 × 10 ⁸ Control group 5 1.08 × 10 ¹⁰ 6.50 × 10 ⁸ 3.00 × 10 ⁸ 1.35 × 10 ⁸ 2.50 × 10 ⁸ Invention 1 7.00 × 10 ¹⁰ 2.45 × 10 ⁹ 1.29 × 10 ⁹ 1.02 × 10 ⁹ 9.90 × 10 ⁸ Invention 2 2.49 × 10 ¹⁰ 2.16 × 10 ⁹ 1.85 × 10 ⁹ 9.75 × 10 ⁸ 9.70 × 10 ⁸ Invention 3 2.45 × 10 ¹⁰ 1.90 × 10 ⁹ 1.09 × 10 ⁹ 6.95 × 10 ⁸ 6.25 × 10 ⁸ Invention 4 1.85 × 10 ¹⁰ 1.50 × 10 ⁹ 9.20 × 10 ⁸ 4.85 × 10 ⁸ 4.75 × 10 ⁸

According to the ingredient specification of Korean yogurt, the viable count of fresh liquid yoghurt is 10 ⁷ CFU / mL, and the viable count of staple yogurt is 10 ⁸ CFU / mL or more. As can be seen in Table 1, the present invention 1 to the present invention 4 satisfies the component specifications of yogurt in Korea.

In addition, looking at the number of lactic acid bacteria in Table 1, it can be seen that the higher the content of general chitosan or nanochitosan, the longer the storage period of yogurt, the number of lactic acid bacteria of yogurt is reduced. These results are due to the antimicrobial activity of chitosan or nanochitosan, and by using this antimicrobial power it is possible to keep the yogurt fresh for a long time.

In particular, the yogurt of the present invention 2 (containing 0.3 wt% of nanochitosan) had a higher number of lactic acid bacteria than the yogurt of control 3 (containing 0.3 wt% of normal chitosan), and the yogurt of the invention 3 (containing 0.5 wt% of nanochitosan). ) Had more lactic acid bacteria than control yoghurt (containing 0.5 wt.% Of normal chitosan). In addition, the yoghurt of the present invention 4 (containing 0.7 wt% of nanochitosan) had a higher number of lactic acid bacteria than the yogurt of control 5 (containing 0.7 wt% of general chitosan). From these results, it can be seen that the yogurt containing nanochitosan (containing 0.3 wt% or more) has a higher number of lactic acid bacteria than normal chitosan.

The present invention has been described above in connection with specific embodiments of the present invention, but this is only an example and the present invention is not limited thereto. Those skilled in the art can change or modify the described embodiments without departing from the scope of the present invention, and such changes or modifications are within the scope of the present invention. In addition, the materials of each component described herein can be readily selected and substituted for various materials known to those skilled in the art. Those skilled in the art will also appreciate that some of the components described herein can be omitted without degrading performance or adding components to improve performance. In addition, those skilled in the art may change the order of the method steps described herein depending on the process environment or equipment. Therefore, the scope of the present invention should be determined by the appended claims and equivalents thereof, not by the embodiments described.

1 is a SEM photograph of chitosan powder of Preparation Example 1. FIG.

2 is a SEM photograph of the nanochitosan powder of Preparation Example 1.

Figure 3 is a graph showing the results of observing the viable cell count (Viable cell count) of the control 1, control 2, S. aureus of the present invention of Comparative Example 1 for 24 hours.

Figure 4 is a graph showing the results of observation of the viable cell count (Viable cell count) of the control 1, control 2, Comparative Example 1 of E. coli O157: H7 of the present invention for 24 hours.

5 is a graph showing the results of observing the viable cell count of the control group 1, control group 2 of the comparative example 1, B. subtilis of the present invention (Viable cell count) for 24 hours.

Figure 6 is a graph showing the results of observation of the viable cell count (Viable cell count) of the control 1, control 2, L. bulgaricus of the present invention of Comparative Example 1 for 24 hours.

FIG. 7 is a graph showing the results of observing viable cell counts of Control 1, Control 2, and C. albicans of the present invention for 24 hours.

8 is a graph showing the results of observing the viable cell count of the control 1, control 2, S. cerevisiae of the present invention in Comparative Example 2 for 24 hours.

Figure 9 is a graph showing the pH change over 20 days of yogurt of the control 1 to the control 5, the invention 1 to the invention 4 of Comparative Example 3.

FIG. 10 is a graph showing changes in titrate acidity (Titratable acidity) during 20 days of yogurt of the control 1 to the control 5, the invention 1 to 4 of the present invention of Comparative Example 4.

Claims (7)

delete delete Adding homogenized skim milk powder and pectin to milk from which cholesterol is removed to obtain homogenized milk; Sterilizing and cooling the homogenized milk, and then putting a starter culture to fermentation to obtain yogurt; And Nanochitosan-containing yogurt production method comprising the step of adding nanochitosan to the yogurt. The method of claim 3, wherein The nano chitosan is 100 ~ 1000 nm in size, 0.1 to 10% by weight of the manufacturing method of the yogurt containing nano chitosan, characterized in that containing the total weight of the yogurt. The method of claim 3, wherein The skim milk powder is characterized in that it is added to 3.0 to 4.0% by weight relative to the total weight of the milk is removed cholesterol, The pectin is nano-chitosan-containing yogurt production method characterized in that the addition of 0.1 to 0.3% by weight relative to the total weight of the milk is removed cholesterol. The method of claim 3, wherein The fermentation method of manufacturing a yogurt containing nanochitosan, characterized in that for 5 to 7 hours at 40 ~ 50 ℃. delete

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