FERMENTED MILK MILK ICECREAM USING EGG YOLK HAVING IgY AND ITS METHOD FOR PREPARING

PURPOSE: A process of preparing the titled product by inducing microorganism harmful to the human body into laying hens and then fermenting the immunoprotein enriched egg yolk with a culture solution of lactic acid bacteria is provided, thereby producing a fermented milk product, milk and ice cream capable of providing immune function against microorganism harmful to the human body by use of an antibody present in egg yolk of artificially over-immunized laying hens. CONSTITUTION: Microorganism harmful to the human body are infused into laying hens to produce immune eggs, the egg yolk is separated from the immune eggs and then added with 5 to 10% by weight of sugar, 10 to 20% by weight of high fructose and 10 to 20% by weight of fructooligosaccharide to maintain the potency of an antibody and then sterilized at 60 to 65deg.C for 2 to 10 min to produce a solution of an egg yolk. Thereafter 0.05 to 5% by weight of the solution is added with a culture solution of lactic acid bacteria and fermented at 35 to 37deg.C for 12 to 20 hr. 본 발명은 사람의 건강에 유해한 영향을 미칠 수 있는 미생물에 대한 면역단백질이 함유된 계란 난황액을 이용하여 발효유, 유제품 및 그 제조방법에 관한 것이다.