| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing acidic milky beverage containing turbid substance that causes no viscosity increase, has good taste and occurs no aggregation and precipitation of protein even when it is stored for a long period of time. <P>SOLUTION: In the method for producing an acidic milky beverage, at least (a) lactic acid bacteria beverage prepared by fermenting milk, (b) turbid fruit juice and/or turbid vegetable juice, (c) a glean gum, and (d) a soybean dietary fiber are mixed at a temperature at which the gellant gum does not melt and homogenized, then heat-treated at a temperature at which the gellant gum melts. The temperature at which gellant gum does not melt is lower than 70°C. The heat treatment is preferably carried out at a temperature higher than 70°C. <P>COPYRIGHT: (C)2007,JPO&INPIT |
