PREPARATION OF MILK LIQUOR INCORPORATED WITH FRUIT JUICE

摘要

PURPOSE:To obtain the subject product free from yeast smell and having rich taste and flavor of fruit, by adding a specific amount of a substance to increase osmotic pressure to lactic fermented milk or acidified milk, carrying out the fermentation with an alcohol-producing yeast under high osmotic pressure condition and adding fruit juice to the produced milk liquor. CONSTITUTION:A substance to increase osmotic pressure (e.g., monosaccharides or amino acids) is added to a lactic fermented milk or acidified milk in an amount to give an osmotic pressure corresponding to the pressure generated by the addition of 15-50wt.% of sucrose. The obtained mixture is optionally added with a sugar assimilable with alcohol-producing yeast (e.g. glucose) and is fermented with an alcohol-producing yeast under high osmotic pressure condition. The objective product can be prepared by adding fruit juice to the resultant milk liquor.