| 摘要 |
PROBLEM TO BE SOLVED: To produce an acidic milk beverage excellent in suspension stability without any pasty feeling and useful for a frozen yogurt, etc., by mixing an aqueous solution of a highly functional pectin with an aqueous dispersion containing a microcellulose having a prescribed value or below of average particle diameter and then mixing the resultant mixture with an acidified milk. SOLUTION: This acidic milk beverage is produced by mixing an aqueous solution containing preferably 0.15-0.5 wt.% (based on the acidic milk beverage) of a highly functional pectin such as hydrophilic thickening polysaccharides consisting essentially of a partially methyl esterified polygalacturonic acid (having preferably <=0.14% milk protein stabilization index) with an aqueous dispersion containing preferably 0.04-0.5 wt.% of a microcellulose having <=20μm average particle diameter and then mixing the resultant mixture with an acidified milk.
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