Fruit juice having antioxidative acitivity and improving immunsystem through lactobacillus fermentation and method of preparing the same

Fruit juice having antioxidative acitivity and improving immunsystem through lactobacillus fermentation and method of preparing the same

The present invention relates to a fermented fruit and vegetable juice having enhanced appealability and functionality by being fermented with complex lactobacillus, and a method for preparing the same. The method of the present invention comprises a step of inputting and fermenting lactobacillus ca...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: CHO HYEOK JUN, KIM SUNG HAN, PARK MI RI, YOON SEOK MIN, LEE GYEONG HWEON, LEE JAE HO
Format: Patent
Sprache:eng ; kor
Schlagworte:
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
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
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Beschreibung
Zusammenfassung:The present invention relates to a fermented fruit and vegetable juice having enhanced appealability and functionality by being fermented with complex lactobacillus, and a method for preparing the same. The method of the present invention comprises a step of inputting and fermenting lactobacillus capable of changing acidity of the fruit and vegetable juice. 본 발명은 복합 유산균으로 발효되어 관능성과 기능성이 향상된 발효 과채즙 및 이의 제조 방법에 관한 것이다.