Method for preparing milk shake beverage

Claim 1

In a process for preparing a milk shake beverage, including the steps of sterilizing a liquid mixture containing a milk constituent and other constituents sufficient to make a non-frozen, drinkable, foamable milk shake beverage upon shaking said liquid mixture in a container, aseptically homogenizing the sterilized mixture, aseptically filling the homogenized mixture into a container and hermetically sealing the container, the improvement comprising; prior to said sterilizing, adding to the mixture guar gum in a proportion of at least 0.04 to 0.07% by weight, based on the weight of the mixture, and kappa carrageenan and xanthan gum in respective proportions, calculated from the following equations (1) and (2), and sucrose in a proportion of 4 to 10% by weight based on the weight of the mixture, and sterilizing the mixture at a temperature of 135° to 150° C. for 2 to 5 seconds, whereby the milk shake beverage having at least 60% by volume in overrun and at least 70 ml of foam per 130 ml of the mixture is obtained; 83X+241C=82-OR (1) 250X+145C=ST-15 (2) wherein C stands for weight percent, based on the weight of the mixture, of kappa carrageenan added to the mixture and is at least 0.025, X stands for weight percent based on the weight of the mixture, of xanthan gum added to the mixture and is at least 0.03, OR stands for volume percent of overrun in the final product and is at least 60, and ST stands for milliliters of foam per 130 ml of the mixture, said foam being measured by shaking the final product and thereafter allowing it to stand for 10 minutes, and is at least 70.