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US4212893A
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Acidified whole milk beverage and method of preparation
Assignee: YAMASHO Corp
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Filing: 1978-05-30
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Granted: 1980-07-15
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Expires: 1998-05-30
Abstract
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.
Inventors
- 👤 Jungo Takahata
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-09 03:56
CPC Classifications
A; A23; A23C; A23C9/00; A23C9/152; A23C9/154; A23C9/1542
Claims Analysis
Total Claims: 16
Claim 1
Independent Claim
159 words
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° to 60° 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.
Claim 2
Independent Claim
159 words
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° to 60° 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.
Claim 3
Dependent Claim
40 words
The method according to claim 1, wherein agar or pectin is added as an auxiliary stabilizing agent together with the locust bean gum in an amount less than 0.1% by weight based on the total weight of the finished product.
Claim 4
Dependent Claim
31 words
The method according to claim 2, wherein the auxiliary stabilizing agent is added in an amount of 0.03 to 0.06% by weight based on the total weight of the finished product.
Claim 5
Dependent Claim
33 words
The method according to claim 1, wherein the emulsion of whole milk containing locust bean gum is mixed with the acidifying agent at a temperature of 40° to 50° C. in step (2).
Claim 6
Dependent Claim
21 words
The method according to claim 1, wherein the acidified emulsion of whole milk is homogenized by passage through a Gauline homogenizer.
Claim 7
Dependent Claim
72 words
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.
Claim 8
Dependent Claim
72 words
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.
Claim 9
Dependent Claim
35 words
The acidified milk beverage according to claim 6, wherein the fruit juice is at least one juice from a fruit selected from the group consisting of oranges, pineapples, apples, grapes, grapefruits, lemons, melons and strawberries.
Claim 10
Dependent Claim
39 words
The acidified milk beverage according to claim 7 or 6, wherein the organic acid is at least one selected from the group consisting of succinic acid, lactic acid, malic acid, tartaric acid, citric acid, gluconic acid and ascorbic acid.
Claim 11
Dependent Claim
19 words
The acidified milk beverage according to claim 6, which mainly consists of whole milk, fruit juice and organic acid.
Claim 12
Dependent Claim
21 words
The acidified milk beverage according to claim 6, whose saccharinity ranges from about 10° to 13° as measured by a saccharimeter.
Claim 13
Dependent Claim
71 words
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.
Claim 14
Dependent Claim
71 words
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.
Claim 15
Dependent Claim
35 words
The acidified milk beverage according to claim 6 or 11, which further contains less than 0.1% by weight of agar or pectin as an auxiliary stabilizing agent based on the total weight of the beverage.
Claim 16
Dependent Claim
29 words
The acidified milk beverage according to claim 12, which further contains 0.03 to 0.06% by weight of the auxiliary stabilizing agent based on the total weight of the beverage.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1983-07-15 | 1984-01-14 | 1984-07-15 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1987-07-15 | 1988-01-14 | 1988-07-15 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1991-07-15 | 1992-01-14 | 1992-07-15 | $7700.00 | Window Closed / Lapsed |