PURPOSE: A manufacturing method of fermented milk is provided to have an excellent organoleptic quality characteristics of pH during fermentation and storage, appropriate acidity and the number of lactic acid bacteria, and fermented milk color and functionality, and to have an excellent antioxidant activity.CONSTITUTION: A manufacturing method of fermented milk comprises the steps of: (i) preparing a Paecilomyces japonica extract (ii) mixing and sterilizing the Paecilomyces japonica extract, skimmed milk powder, and water and (iii) adding a mixed stran including Lactobaccilus acidophilus, Streptococcus thermophilus, and Bifidobacterium bifidum to the resultant of the step (ii) followed by fermenting the mixture with the mixed strain as a fermentation starter. The Paecilomyces japonica extract of the step (i) is an extract of a fruit body or mycelium of Paecilomyces japonica. The Paecilomyces japonica extract of the step (ii) is included at 0.1 to 5 wt% based on a total weight of the fermented milk. The sterilizing of the step (ii) is performed at a temperature of 50 to 80>= for 10 to 60 minutes. The mixed strain of the step (iii) includes Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium bifidum at a ratio of 1:1:1. The fermenting of the step (iii) is performed at a temperature of 32 to 37>= for 12 to 24 hours. The fermented milk has an antioxidant activity.COPYRIGHT KIPO 2013본 발명은 눈꽃동충하초(Paecilomyces japonica) 추출물을 유효성분으로 포함하는 발효유 및 이의 제조 방법에 관한 것이다. 본 발명의 발효유는 발효 및 저장 중 pH, 적정산도 및 유산균수, 그리고 발효유 색도에 있어 발효유의 규격기준을 만족한다. 또한, 색, 향기, 맛, 조직감, 후미 그리고 전반적인 기호도에 대한 관능성이 우수하고, 우수한 항산화 활성으로 인한 기능성 발효유로 이용될 수 있다.
