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Priority to KR1019950003591ApriorityCriticalpatent/KR960030792A/en
Publication of KR960030792ApublicationCriticalpatent/KR960030792A/en
본 발명은 요구르트의 제조방법을 제공한다. 본 발명의 방법은 젖산균을 이용하여 요구르트를 제조함에 있어서, 젖산균의 기질의 일종으로서 알로에를 사용하여 젖산균을 발효시킴을 특징으로 한다. 본 발명에 따라 알로에를 젖산균 기질의 일종으로서 사용하여 요구르트를 제조하는 방법은 젖산균의 발효시간이 단축되고, 얻어진 요구르트는 맛이나 향미에서 우수하여 알로에의 복용을 용이하게 하는 장점이 있다.The present invention provides a method for producing yogurt. The method of the present invention is characterized by fermenting lactic acid bacteria using aloe as a kind of substrate of lactic acid bacteria in preparing yogurt using lactic acid bacteria. According to the present invention, a method of preparing yogurt using aloe as a kind of lactic acid bacterium has an advantage of shortening the fermentation time of the lactic acid bacteria, and the obtained yoghurt is excellent in taste and flavor, thereby facilitating taking aloe.
Description
알로에를 함유하는 요구르트의 제조방법Method for producing yogurt containing aloe
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
Claims (1)
젖산균을 이용하여 요구르트를 제조함에 있어서, 젖산균의 기질의 일종으로서 알로에를 젖산균 배양용 배지 총중량을 기준으로 하여 0.001∼5.0중량%(건조중량 환산)의 양으로 사용하여 젖산균을 발효시킴을 특징으로 하는 알로에 함유 요구르트의 제조방법.In preparing yoghurt using lactic acid bacteria, lactic acid bacteria are fermented by using aloe as a substrate of lactic acid bacteria in an amount of 0.001 to 5.0% by weight (in terms of dry weight) based on the total weight of the lactic acid bacteria culture medium. Method for producing aloe-containing yogurt.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019950003591A1995-02-241995-02-24
Method for producing yogurt containing aloe
KR960030792A
(en)
Process for preparing a lactic acid bacterial starter culture, lactic acid bacterial starter culture, process for preparing a fermented product, and uses of a porphyrin compound and a lactic starter culture.