Acidified whole milk beverage and method of preparation
AssigneeHoney Bee Corporation
InventorJungo Takahata
Life of this patent
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Abstract
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.
Claims13
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.degree. to 60.degree. 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.
A stable, emulsified, acidified whole milk beverage free from segregated curds consisting essentially of whole milk, water, fruit juice, an organic acid acceptable for use with a beverage, a sweetening agent, and 0.3% by weight of locust bean gum, as a stabilizer, based on the total weight of said beverage, said beverage containing sufficient fruit juice and organic acid to impart a pH of from 3.4 to 3.6 to said beverage.
Dependencies are inferred from the claim text.