FERMENTED MILK COMPRISING EXTRACTS OF PAECILOMYCES JAPONICA AS AN ACTIVE INGREDIENT AND METHOD FOR PREPARING THEREOF

摘要

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.