公开(公告)号：US20240156118A1

公开(公告)日：2024-05-16

申请号：US18282416

申请日：2022-05-25

申请人： Joon KWON

发明人： Joon KWON

IPC分类号： A23C9/123 ,  A23C9/133

CPC分类号： A23C9/123 ,  A23C9/133 ,  A23V2400/11

摘要： A method for producing yogurt includes steps of: (a) producing a lactic acid bacteria-containing fermentation broth by adding live lactic acid bacteria to a yogurt raw material and fermenting the yogurt raw material; and (b) producing a killed bacteria-containing liquor by killing the live lactic acid bacteria through a process of heat-treating the live lactic acid bacteria-containing fermentation broth. According to the method, it is possible to solve distribution and storage problems by dramatically overcoming the limitation of short shelf life under refrigerated storage conditions of existing yogurt, specifically, increasing the shelf life at room temperature (not refrigeration) of yogurt to at least 6 months, preferably about 1 year, while maintaining the taste, nutritional components, and special features of existing yogurt, through a process of fermenting a raw material using live lactic acid bacteria and killing the live lactic acid bacteria by heat treatment.