OMITTED

• Main Author: KIM, GWANG SOON
• Format: Patent
• Language: English; Korean
• Published: 18.10.2013
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PURPOSE: A production method of yogurt is provided to use a lactobacillus fermented yogurt ingredient and a pine needle extract. CONSTITUTION: Pine needles are washed with water. The washed pine needles are dipped in purified water for 24 hours. The pine needles are separated from the water, and dehydrated on a tray. Skin and liquid are separated from the pine needles to obtain a pine needle extract. The skin is dried and crushed at 70°C to obtain powder. The pine needle powder and the extract are mixed with lactobacillus yogurt in a ratio of 5:5. The mixture is fermented at 36°C for 3 hours.