| 摘要 |
The present invention relates to a vegetable yogurt manufacturing method which comprises: slightly culturing a raw egg without shell by injecting lactobacillus and fermenting the cultured egg by mixing it with raw vegetables. Generally, the raw vegetable is hard to ferment separately, and therefore the lactic-acid cultured raw egg is used as a medium as like salted fish in Kimchi for fermenting thereby inducing a complex fermentation of an animal lactic acid (bifidobacteria) and a vegetable lactic acid (lactic ferment of Kimchi) and completing a rapid fermentation than the normal salted fish. The present invention is capable of improving the health by not using salt (saltless). |
