Milk-containing acid syrup
AssigneeCalpis Shokuhin Kogyo Kabushiki Kaisha
InventorsMutsuo Yasumatsu, Shinichi Shoji, Koichi Sakamoto, Takao Kurihara, Takeshi Terabayashi, Kasutaka Ohmura
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Abstract
A method for the production of a milk-containing acid syrup which has a stable dispersion of protein and which syrup is consumed by diluting with water or carbonated water for drinking is disclosed. The milk-containing acid syrup is produced by causing an added sugar to be contained in the amount of from 20 to 52 w/w% in an acidified milk which satisfies the conditions 0.85.ltoreq..times..ltoreq.2.55, y.ltoreq.-0.27x+4.15 (x denotes the casein content in the acidified milk and y the pH value of the acidified milk) and heating the resultant mixture (sugar-added acidified milk) at 100.degree. to 160.degree. C.
Claims20
A method for the manufacture of a milk-containing acid syrup, which method comprises adding sugar in the amount of from 20 to 52 w/w% to an acidified milk satisfying the conditions:
- 0.85.ltoreq..times..ltoreq.2.55
- y.ltoreq.-0.27x+4.15
- (wherein, x stands for the casein content in said acidified milk (w/w%) and y for the pH value of the acidified milk) and subjecting the sugar-added acidified milk to an ultra-high temperature heating at 100.degree. C. to 160.degree. C.
Dependencies are inferred from the claim text.