PARK, SUN MIN,박선민,KIM, MIN JOO,김민주,KANG, EUN SUN,강은선,BEAK, SEUNG RYE,백승례,KIM, DA BIN,김다빈,ZHANG TING
申请号：
KR1020160163841
公开号：
KR1020180063723A
申请日:
2016.12.02
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention relates to a functional yogurt fermented by containing mulberries and silk proteins. The yogurt is fermented using vegetable lactic acid bacteria, and the yogurt is abundant in lactic acid bacterial count, organic acid and proteins by using mulberries and silk proteins. A method for manufacturing the yogurt comprises the steps of: a) mixing and heating a raw dairy material, refined sugar, and water b) adding a mulberry concentrate and silk proteins to the mixture and c) inoculating the mixture with lactic acid bacteria and culturing the same.본 발명은 오디와 실크 단백질을 함유하여 발효시킨 기능성 요구르트에 관한 것으로, 상기 요구르트는 식물성 유산균을 이용하여 발효를 진행하였으며, 오디 및 실크 단백질을 원료로 이용하여 유산균 생균수, 유기산 및 단백질이 풍부하다.
