Title:
METHOD FOR PRODUCING YOGURT, AND YOGURT PRODUCED THEREBY
Document Type and Number:
WIPO Patent Application WO/2023/033310
Kind Code:
A1
Abstract:
Disclosed is a method for producing yogurt. The method for producing yogurt of the present invention comprises the steps of: (a) adding living lactic acid bacteria to a yogurt raw material and fermenting the yogurt raw material to produce a living lactic acid bacteria fermented raw liquid; and (b) killing the living lactic acid bacteria through a process of heat treating the yogurt fermented raw liquid to produce killed bacteria fermented raw liquid. The present invention remarkably negates the limitation that existing yogurts have a short shelf life in refrigerated conditions while maintaining the taste, nutrients, and special properties of existing yogurts through the processes of raw material fermentation using living lactic acid bacteria and killing of the living lactic acid bacteria using heat treatment. Specifically, the present invention increases the shelf life of yogurt to six months at minimum and typically about one year at room temperature rather than in refrigerated conditions, and thus can solve problems related to distribution and storage.
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Inventors:
KWON JOON (KR)
Application Number:
PCT/KR2022/007405
Publication Date:
March 09, 2023
Filing Date:
May 25, 2022
Export Citation:
Assignee:
KWON JOON (KR)
International Classes:
A23C9/123; A23C3/02; A23C9/133; A23C11/10; A23L11/65
Foreign References:
| US4748026A | 1988-05-31 | |||
| CN110973253A | 2020-04-10 | |||
| KR20170060872A | 2017-06-02 | |||
| KR20070097857A | 2007-10-05 | |||
| US20130287874A1 | 2013-10-31 |
Attorney, Agent or Firm:
LEE, Byung Chul (KR)
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