초록

An acidified whole milk beverage having an acidic pH and containing locust bean gum as a stabilizer. An aqueous solution of locust bean gum is added to whole milk after which a fruit juice or organic acid is added thereto to impart the acidic pH. The milk beverage is then homogenized and sterilized.

대표청구항 ▼

A method of manufacturing a stable, emulsified, acidified whole milk beverage which comprises (1) adding an aqueous solution of locust bean gum to whole milk, the amount of locust bean gum being 0.3% by weight based on the total weight of said milk beverage, and agitating to form a whole milk emulsi

A method of manufacturing a stable, emulsified, acidified whole milk beverage which comprises (1) adding an aqueous solution of locust bean gum to whole milk, the amount of locust bean gum being 0.3% by weight based on the total weight of said milk beverage, and agitating to form a whole milk emulsion; (2) mixing said whole milk emulsion with at least one acidifying agent selected from the group consisting of fruit juice and organic acids acceptable for use with a beverage, at a temperature of 35°to 60°C., to form an acidified emulsion having a pH of between 3.4 and 3.6; (3) stabilizing said acidified emulsion by stirring for 10 to 30 minutes; (4) homogenizing said stabilized acidified emulsion of whole milk; and then (5) sterilizing said stabilized, acidified emulsion of whole milk and placing it into a container, thereby producing a stable, emulsified whole milk, free from segregated curds, having a pH of from 3.4 to 3.6. A stable, emulsified, acidified whole milk beverage free from segregated curds comprising whole milk, water, 0.3% by weight of locust bean gum, based on the total weight of the beverage, as a stabilizing agent, and an amount of at least one acidifying agent, selected from the group consisting of fruit juice and organic acids acceptable for use with beverages, sufficient to impart a pH of between 3.4 and 3.6 to said beverage.