Method of manufacturing for improving stability of acidic milk beverage

Abstract

The present invention relates to a manufacturing method of an acid milk beverage with improved stability and an acid milk beverage manufactured thereby. The present invention relates to a manufacturing method in which sedimentation is controlled by powder mixing and high-speed stirring, the particle size is reduced by homogenization to increase the surface area, and the emulsion stability of a conventional acid milk beverage can be improved. In addition, an acid milk beverage and a manufacturing method thereof are provided in which sedimentation caused by acid shock of protein is controlled by adding an appropriate amount of purified water and an acidity regulator, and the backflow rate is maintained at 5% or less, thereby providing a refreshing mouthfeel to the acid milk beverage.

Description

Technical Field

[0001] This disclosure relates to a manufacturing method for improving the stability of acidic milk beverages, and more specifically, to a manufacturing method that controls sedimentation by mixing powders and stirring at high speed, and that reduces particle size to increase surface area by performing a homogenization process, thereby improving sedimentation problems in existing acidic milk beverages and enhancing emulsion stability.

[0002] Furthermore, this disclosure is characterized by providing a method for producing an acidic dairy beverage with a refreshing drinking experience by adding an appropriate amount of purified water and an acidity regulator to control precipitation caused by acid shock of proteins and control the reflux rate to 5% or lower, as well as the acidic dairy beverage produced by this method. Background Technology

[0003] Conventional acidic dairy beverages are manufactured using methods such as pectin and carboxymethyl cellulose (CMC) to achieve dispersion stability and homogenization processes (Patent Document 1). Pectin, the main ingredient, is a polysaccharide obtained by extracting citrus fruits with dilute acid and is used as an emulsifier in beverages due to its emulsion-stabilizing properties. However, pectin has the property of not controlling precipitation at low pH levels. In particular, at pH levels below 4.0, pectin's ability to control precipitation is poorer than that of soybean polysaccharides, which can cause potential problems in products using pectin.

[0004] Meanwhile, conventional techniques involve the use of dispersing stabilizers or modified protein materials in the manufacture of acidic milk beverages, but do not disclose manufacturing methods for controlling precipitation in acidic milk beverages.

[0005] In this context, the inventors of this application discovered the manufacturing method disclosed herein, which utilizes food materials capable of controlling precipitation to enhance the emulsion stability of acidic dairy beverages, and involves mixing raw material powders and rapidly stirring the emulsion, thereby completing the present invention.

[0006] [Existing Technical Documents]

[0007] (Patent Document 1): Korean Patent Application Publication No. 2003-0004392 Summary of the Invention

[0008] Technical issues

[0009] To address the aforementioned problems, this disclosure aims to provide a manufacturing method for controlling protein precipitation in acidic milk beverages, and an acidic milk beverage manufactured by this method. Furthermore, this disclosure aims to provide a manufacturing method that incorporates powder mixing, high-speed stirring, and homogenization processes of raw materials, thereby maintaining emulsion stability even at low pH levels.

[0010] Technical solution

[0011] One embodiment of this disclosure relates to a method for manufacturing an acidic dairy beverage.

[0012] In one embodiment, the method may include: a) preparing a mixture by mixing a stabilizer, skim milk powder, a mixing agent, and sugar in powder form;

[0013] b) An emulsion is prepared by adding the mixture obtained in a) to hot water and stirring the mixture and the hot water at high speed;

[0014] c) Homogenize the emulsion obtained in b);

[0015] d) A blend solution is prepared by transferring the emulsion obtained in c) to a blending tank and adding purified water and an acidity adjuster to the emulsion; and

[0016] e) Homogenize the blend solution obtained in d).

[0017] In one embodiment, a) may include: a1) preparing a mixture by mixing a stabilizer and sugar in powder form; and a2) preparing a mixture by mixing skim milk powder, a mixture, and sugar in powder form.

[0018] In one embodiment, an emulsion can be prepared by first adding the mixture prepared in a1) to hot water, then adding the mixture prepared in a2) to the hot water, and stirring the mixture and the hot water at high speed.

[0019] In one embodiment, the emulsion obtained in b) can be stirred at 2200 to 2600 rpm (about 36 to 43 Hz) at 62 to 82 degrees Celsius for 5 to 25 minutes.

[0020] In one embodiment, the emulsion can be homogenized under a pressure of 100 to 200 bar.

[0021] In one implementation, in d), the amount of purified water added can be 80% by weight or more and less than 90% by weight.

[0022] In one implementation, in step d), two or more types of acidity regulators may be added.

[0023] In one implementation, in step d), a first acidity regulator for lowering pH and a second acidity regulator for raising pH may be added.

[0024] In one implementation, in step d), a first acidity regulator may be added first, followed by a second acidity regulator.

[0025] In one embodiment, in d), the blend solution can be prepared by controlling the reflux rate to 5% or lower.

[0026] In one embodiment, in e), the blend solution is homogenized at a pressure of 150 to 200 bar.

[0027] In one embodiment, the method may further include: f) preheating, sterilizing and cooling the homogenized blend solution in e), and filling the blend solution into a container to produce an acidic milk beverage.

[0028] In one embodiment, the stabilizer may be soybean polysaccharide.

[0029] In one embodiment, the mixture may be an antifoaming agent.

[0030] Another embodiment of this disclosure relates to an acidic dairy beverage manufactured by the method described above.

[0031] Beneficial effects

[0032] According to this disclosure, a novel manufacturing method can be used to produce stable acidic milk beverages with controlled precipitation. The raw materials are powdered and mixed with high-speed stirring to control precipitation in the acidic milk beverage. Furthermore, the amount of purified water added is adjusted before adding the acidity regulator to enhance the emulsification stability of the product, resulting in an acidic milk beverage with a refreshing drinking experience. In addition, by adding an appropriate amount of purified water and an acidity regulator, acid shock caused by proteins is reduced, thereby controlling precipitation and keeping the product liquid reflux rate at 5% or lower. This allows for the production of acidic milk beverages with minimal agglomeration. Attached Figure Description

[0033] Figure 1 This is a simplified schematic diagram of a method for manufacturing an acidic dairy beverage according to the embodiments and comparative examples.

[0034] Figure 2 This is a photograph showing the sediment at the bottom of a colorimetric tube according to a method for mixing powdered acidic milk beverages.

[0035] Figure 3 It is a photograph showing the sediment at the bottom of the product depending on the stirring speed of the acidic milk beverage and the amount of purified water added.

[0036] Figure 4 This is a photograph showing the sediment at the bottom of the colorimetric tube based on the stirring speed of the acidic milk beverage and the amount of purified water added.

[0037] Figure 5 It is a photograph showing the characteristics of a mixture based on the stirring speed of an acidic dairy beverage.

[0038] Figure 6This is a photograph showing the sedimentation based on the amount of purified water added to an acidic milk beverage. Detailed Implementation

[0039] The embodiments described herein are provided to illustrate the technical concept of this disclosure. The scope of the claims of this disclosure is not limited to the embodiments described below or their detailed description.

[0040] Unless otherwise stated, all technical or scientific terms used herein have the meanings commonly understood by one of ordinary skill in the art to which this disclosure pertains. The terminology used herein is chosen solely for the purpose of clarifying this disclosure and is not intended to limit the scope of the claims pursuant to this disclosure.

[0041] Unless otherwise stated, singular expressions may include plural meanings, and the singular expressions described in the claims also apply.

[0042] In one aspect of this disclosure, the term "about" is used to include manufacturing process errors or minor numerical adjustments that fall within the scope of the technical concept of this disclosure for a particular value. For example, the term "about" represents a range of ±10%, ±5% in one aspect, and ±2% in another aspect for a relevant value. Such approximation is appropriate within the field of this disclosure unless a narrower range is specifically required for the value.

[0043] An embodiment of this disclosure will be described in detail below.

[0044] One embodiment of this disclosure relates to a method for manufacturing an acidic dairy beverage, comprising a) preparation of a mixture, b) preparation of an emulsion, c) homogenization of the emulsion, d) blending, and e) secondary homogenization.

[0045] One embodiment of this disclosure relates to a method for manufacturing an acidic dairy beverage, comprising a) preparation of a mixture, b) preparation of an emulsion, c) homogenization of the emulsion, d) blending, e) secondary homogenization, and f) production.

[0046] a) Preparation of the mixture

[0047] A mixture is prepared by powdering a stabilizer, skim milk powder, a mixing agent, and sugar. Powder mixing can control powder clumping and increase solubility. For example, to prevent the stabilizer and skim milk powder from clumping and settling, a1) a mixture can be prepared by powdering the stabilizer and sugar, and a2) a mixture can be prepared by powdering the skim milk powder and the mixing agent with sugar.

[0048] In one aspect, the weight ratio of stabilizer to sugar can be from 1:4 to 1:8, and the weight ratio of skim milk powder and mixture to sugar can be from 1:2 to 1:4. In another aspect, the stabilizer can be soybean polysaccharide. Soybean polysaccharide is a water-soluble polysaccharide composed of galactose, arabinose, and rhamnose as sugar components, and is used as a stabilizer for acidic dairy beverages. Soybean polysaccharide is characterized by superior precipitation control and stability at low pH compared to pectin.

[0049] In one aspect, skim milk powder may be 0.1% to 1% by weight based on the total weight of 100% acidic milk beverage.

[0050] In one aspect, the blending agent can be an antifoaming agent. A blending agent is a substance capable of acting as an antifoaming agent, reducing foam formation in the emulsion and causing foam generated upon the addition of skim milk powder to settle and stabilize. The blending agent is used to control the precipitation of proteins from skim milk powder and can be added before the skim milk powder is added. The blending agent can be from 0.001% to 0.3% by weight based on the total weight of 100% acidic dairy beverage.

[0051] In one aspect, the weight ratio of skim milk powder to the mixture can be from 10:1 to 100:1.

[0052] The mixture can be selected from defoamers suitable for food applications. For example, the defoamer can be selected from oil-based defoamers, water-based defoamers, silicone-based defoamers, EP / PO-based defoamers, or combinations thereof. For example, the defoamer can be an emulsifier or a silicone-related defoamer with a low HLB value (hydrophilic-lipophilic balance value) among dextrin, sucrose fatty acid esters, and glycerol fatty acid esters. For example, the mixture can be a mixed powder of dextrin and glycerol fatty acid esters.

[0053] b) Emulsion preparation

[0054] The mixture obtained in step a) above is added to hot water and stirred at high speed to prepare an emulsion. To prevent the stabilizer and skim milk powder from clumping and settling, the emulsion can be prepared by separately mixing the stabilizer and skim milk powder with sugar as powders. The mixture obtained by mixing the stabilizer and sugar as powders can be added first, followed by the mixture obtained by mixing the skim milk powder and the mixture with sugar as powders. However, the order of addition is not limited to this. If the mixture containing the stabilizer is added first, the subsequently added mixture can be effectively dispersed and stabilized.

[0055] The dissolution temperature can be between 62 and 82 degrees Celsius. Setting the dissolution temperature to 62 degrees Celsius or higher effectively dissolves stabilizers (e.g., soybean polysaccharides), and setting it to 82 degrees Celsius or lower reduces protein denaturation and precipitation. For example, a dissolution temperature of approximately 70 degrees Celsius is acceptable.

[0056] Next, use a high-speed mixer to stir the emulsion at a high speed of 2200 to 2600 rpm (approximately 36 to approximately 43 Hz) for 5 to 25 minutes, then let it stand for about 10 minutes to allow the foam to dissipate. An agitator-type mixer can be used here. This is because if a homogenizer-type mixer is used, the emulsion may break due to the strong physical impact. Furthermore, if the stirring speed is 2200 rpm or lower, the powder will not dissolve and will precipitate; if the stirring speed is 2600 rpm or higher, the emulsion will break down and precipitate. Therefore, the stirring speed can be set to 2200 to 2600 rpm.

[0057] c) Homogenization of the emulsion

[0058] The emulsion obtained in step b) above is homogenized to reduce particle size and increase surface area, thereby enhancing emulsion stability. In one aspect, a homogenizer can be used to homogenize the emulsion at a pressure of 100 to 200 bar. However, if homogenization is performed below 100 bar, emulsification and homogenization may not proceed well due to the low homogenization pressure, and precipitation may occur. If the homogenization pressure exceeds 200 bar, milk proteins may break down, resulting in lower emulsion stability. Therefore, homogenization can be performed at a pressure of 100 to 200 bar.

[0059] d) Blending

[0060] The emulsion obtained in step c) above is transferred to a blending tank, and purified water and an acidity regulator are added to prepare a blended solution. More specifically, the emulsion obtained in step c) above is transferred to a blending tank, and the remaining raw materials except for the acidity regulator are added to the emulsion transferred to the blending tank. Then, purified water is added, followed by an acidity regulator to prepare a blended solution.

[0061] Proteins exhibit the property of losing their charge, coagulating, and precipitating when they reach their isoelectric point (pI). To control precipitation caused by pH changes when adding acidity regulators, purified water is added before adding the acidity regulator, ensuring sufficient purified water acts as a buffer.

[0062] In one aspect, the amount of purified water added can be 80% by weight or more but less than 90% by weight based on the total weight of the acidic milk beverage. If the amount of purified water is less than 80% by weight, the rapid pH change caused by the addition of acidity regulators may lead to acid shock and precipitation of proteins. Therefore, 80% or more of purified water can be added. During product filling, water remaining in the pipeline mixes with the blending solution. At this point, if 90% or more of purified water is added along with the water remaining in the pipeline, problems such as Brix and pH deviations from product specifications may occur. Therefore, considering that water remaining in the pipeline may mix with the blending solution, adding less than 90% by weight of purified water is appropriate for product specifications.

[0063] In one aspect, additional purified water can be added after preparing the blend solution by adding purified water and an acidity regulator.

[0064] In one respect, the temperature of the purified water can be maintained between 20 and 50 degrees Celsius. If the temperature of the purified water is above 50 degrees Celsius, thermal denaturation and precipitation of proteins may occur; if the temperature of the purified water is below 20 degrees Celsius, the problem may be that when the emulsion (temperature approximately 70 degrees Celsius) is mixed with cold purified water at a temperature below 20 degrees Celsius, protein denaturation may occur due to rapid temperature changes.

[0065] Acidity regulators can be citric acid, trisodium citrate, malic acid, tartaric acid, sodium bicarbonate, dipotassium hydrogen phosphate, sodium pyrophosphate, sodium polyphosphate, and potassium citrate, but are not limited to these.

[0066] In one aspect, two or more types of acidity regulators may be added in step d). By using two or more types of acidity regulators, the acidity of acidic dairy beverages can be controlled while maintaining the pH at an appropriate level.

[0067] In one aspect, in step d), a first acidity regulator that lowers the pH and a second acidity regulator that raises the pH may be added. For example, the first acidity regulator that lowers the pH may be citric acid, malic acid, tartaric acid, or a mixture thereof, and the second acidity regulator that raises the pH may be trisodium citrate, sodium bicarbonate, dipotassium hydrogen phosphate, sodium pyrophosphate, sodium polyphosphate, potassium citrate, or a mixture thereof.

[0068] In one aspect, in step d), the first acidity regulator can be added first, followed by the second acidity regulator. This is because if the second acidity regulator is added first, protein precipitation may occur.

[0069] e) Secondary homogenization

[0070] The blend solution obtained in step d) above is homogenized to reduce particle size and increase surface area, thereby enhancing emulsion stability. This process, like the initial homogenization, is performed to enhance the emulsion stability of the final product. In one aspect, a homogenizer can be used to homogenize the emulsion at a pressure of 150 to 200 bar. If homogenization is performed below 150 bar, emulsification and homogenization may not proceed well due to the low homogenization pressure, and precipitation may occur. If homogenization is performed above 200 bar, milk proteins may break down, leading to reduced emulsion stability. Therefore, homogenization can be performed at a pressure of 150 to 200 bar.

[0071] f) Production

[0072] Following step e) above, the homogenized blend solution is preheated, sterilized, and cooled before being filled into a container. Here, if the blend solution is repeatedly subjected to sterilization and cooling processes, protein precipitation occurs due to rapid temperature changes. Therefore, precipitation can be controlled by limiting the reflux rate to approximately 5% or less. Limiting the reflux rate to 5% or less means that some of the blend solution undergoes re-sterilization when transferred to the filling chamber, and the amount of blend solution undergoing re-sterilization is controlled to 5% or less.

[0073] At this point, setting the reflux rate to 5% or higher may result in repeated temperature changes, which could increase precipitation due to protein denaturation. When undergoing re-sterilization, the blended solution experiences additional sterilization and cooling. This leads to thermal denaturation of the proteins and increased precipitation. Therefore, the product liquid reflux rate should be adjusted and controlled at 5% or lower to control liquid volume based on flow rate and filler volume.

[0074] For example, if the reflow rate is less than 5%, the production speed may not be able to keep up with the filling speed, which could lead to production stoppages. Therefore, the reflow rate can be controlled at 5%.

[0075] Another embodiment of this disclosure relates to an acidic dairy beverage manufactured by the above-described manufacturing method. The acidic dairy beverage of this disclosure, manufactured by the above-described manufacturing method, has a low protein precipitation content and improved emulsion stability, thereby providing a refreshing drinking experience.

[0076] [Example]

[0077] The embodiments of this disclosure are described in detail below. However, the following embodiments are provided only to help better understand this disclosure and do not limit the scope of this disclosure.

[0078] [Example 1]

[0079] 1. Emulsion Preparation

[0080] *In a 75°C dissolving tank, sugar and soybean polysaccharide were powdered and mixed at a weight ratio of 4:1. Sugar and skim milk powder were powdered at a weight ratio of 40:1, and a mixture (a powder composed of dextrin and glycerol fatty acid esters) was powdered and mixed at a weight ratio of 2:1. Then, the powder mixture of sugar and soybean polysaccharide was first added to hot water at 70°C, followed by the powder mixture of sugar, skim milk powder, and the mixture. The mixture added to the hot water was then stirred at a high speed of 2400 rpm for 10 minutes, allowed to stand for 10 minutes, and homogenized at a pressure of 140 bar to prepare an emulsion.

[0081] 2. Manufacturing of acidic dairy beverages

[0082] The emulsion obtained in Examples 1-1 above was transferred to a blending tank, and the remaining ingredients, excluding the acidity regulator, were added. 80% by weight of purified water, maintained at room temperature, was added to the blending tank. Citric acid, as an acidity regulator, was added first, followed by trisodium citrate. Then, vitamins, flavoring agents, and the remaining purified water were added. Subsequently, the blend solution was homogenized at a pressure of 180 bar to produce an acidic milk beverage.

[0083] [Comparative Example 1-1]

[0084] An acidic milk beverage was manufactured in the same manner as in Example 1, except that sugar, soy polysaccharides, a mixture, and skim milk powder were added instead of the powder mixing of Example 1.

[0085] [Comparative Examples 1-2]

[0086] Except that the sugar, soybean polysaccharide, mixture and skim milk powder used in Example 1 are all mixed together in the same way as in Example 1, the acidic milk beverage is manufactured.

[0087] [Comparative Examples 1-3]

[0088] The acidic milk beverage was prepared in the same manner as in Example 1, except that the powder mixture of sugar, skim milk powder and the additive was first added to hot water, and then the powder mixture of sugar and soy polysaccharides was added.

[0089] [Comparative Example 2-1]

[0090] The acidic milk beverage was prepared in the same manner as in Example 1, except that it was stirred at a high speed of 2000 rpm.

[0091] [Comparative Example 2-2]

[0092] The acidic milk beverage was prepared in the same manner as in Example 1, except that it was stirred at a high speed of 3000 rpm.

[0093] [Comparative Example 3-1]

[0094] Except for adding 60% by weight of purified water to the blending tank, the acidic milk beverage was manufactured in the same manner as in Example 1.

[0095] [Comparative Example 3-2]

[0096] Except for adding 70% by weight of purified water to the blending tank, the acidic milk beverage was manufactured in the same manner as in Example 1.

[0097] Schematic diagrams of the methods for manufacturing acidic dairy beverages in the examples and comparative examples are shown in Figure 1 middle.

[0098] <Experimental Example>

[0099] Observation of sediment amount in acidic dairy beverages

[0100] Acidic milk beverages prepared according to the methods of Examples 1, Comparative Examples 1-1 to 1-3, Comparative Examples 2-1 and 2-2, and Comparative Examples 3-1 and 3-2 were stored in PET containers at 50°C for 7 days, and the amount of sediment at the bottom of the PET containers was observed. The same samples were placed in colorimetric tubes and stored at 25°C for 7 days, and the amount of sediment was observed. The results are shown in... Figures 2 to 4 middle.

[0101] from Figures 2 to 4 It can be seen that the amount of precipitation in the acidic milk beverage of Example 1 was less than that in Comparative Examples 1-1 to 1-3, Comparative Examples 2-1 and 2-2, and Comparative Examples 3-1 and 3-2.

[0102] Compared with the results of Comparative Examples 1-1, it was found that the acidic milk beverage of Example 1 controlled powder agglomeration through powder mixing and controlled precipitation by increasing solubility. Compared with the results of Comparative Examples 1-2, it was confirmed that the acidic milk beverage of Example 1 had less precipitation because the stabilizer and skim milk powder were separately mixed with sugar to prevent the stabilizer and skim milk powder from agglomerating. Furthermore, compared with the results of Comparative Examples 1-3, it was confirmed that when the mixture containing the stabilizer was added first during emulsion preparation, the subsequently added mixture did not agglomerate and was well dispersed, resulting in less precipitation.

[0103] When the results of Example 1 were compared with those of Comparative Examples 2-1 and 2-2, it was found that no emulsification occurred at 2000 rpm (Comparative Example 2-1), and emulsification broke down and precipitation occurred at a high speed of 3000 rpm (Comparative Example 2-2). Example 1 showed that the results of increasing emulsification stability and controlling precipitation were achieved by high-speed stirring at 2400 rpm, confirming that the high-speed stirring process of this disclosure can ensure the stability of acidic milk beverages.

[0104] When comparing the results of Example 1 with those of Comparative Examples 3-1 and 3-2, the acidic milk beverage of Example 1 shows that when an acidity regulator is added, 80% by weight of purified water acts as a buffer, thereby reducing acid shock to proteins caused by rapid pH changes, controlling protein precipitation in the acidic milk beverage, and improving emulsion stability.

[0105] Observe the changes in the blended solution according to the stirring speed of the acidic dairy beverage.

[0106] The characteristics of the blended solutions of acidic dairy beverages prepared by the methods of Example 1 and Comparative Examples 2-1 and 2-2 were observed. The results are shown in... Figure 5 middle.

[0107] Compared to the results of Example 1, in Comparative Example 2-1 (2000 rpm), the stirring speed was slow, emulsification did not proceed correctly, and precipitation caused by proteins formed. In Comparative Example 2-2 (3000 rpm), due to the high stirring speed, the emulsion broke down, and precipitation formed due to reaction with the acid solution during blending. On the other hand, the high-speed stirring (2400 rpm) in Example 1 showed results in increased emulsion stability and control of precipitation, confirming that the high-speed stirring process of 2200 rpm to 2600 rpm according to this disclosure ensures the stability of acidic milk beverages.

[0108] Observe the precipitation in acidic dairy beverages as the amount of purified water added varies.

[0109] Precipitation was observed in the blended solutions of acidic dairy beverages prepared by the methods of Example 1 and Comparative Examples 3-1 and 3-2. The results are shown in... Figure 6 middle.

[0110] Compared to Example 1, when 60% by weight and 70% by weight of purified water were added in Comparative Examples 3-1 and 3-2, respectively, the proteins in the skim milk powder underwent acid shock due to the acid solution, resulting in precipitation. When 60% by weight of purified water was added (Comparative Example 3-1), the blended solution was smaller and the protein underwent acid shock more directly, resulting in a larger amount of precipitate than when 70% by weight of purified water was added (Comparative Example 3-2). The protein precipitate aggregated and became insoluble in water, which is undesirable in terms of the emulsion stability of the beverage.

[0111] From the foregoing description, those skilled in the art will understand that this disclosure can be implemented in other specific forms without altering its technical essence or essential features. In this regard, the above embodiments should be understood as exemplary in all respects and not restrictive. The scope of this disclosure should be construed as including all modifications or variations derived from the meaning and scope of the claims set forth below and their equivalents, rather than from the detailed description above.

Claims

1. A method for manufacturing an acidic dairy beverage, comprising: a) A mixture is prepared by mixing stabilizer, skim milk powder, mixing agent and sugar into powder; b) Prepare an emulsion by adding the mixture obtained in a) to hot water and stirring the mixture and the hot water at high speed; c) Homogenize the emulsion obtained in b); d) A blend solution is prepared by transferring the emulsion obtained in c) into a blending tank and adding purified water and an acidity adjuster to the emulsion; and e) Homogenize the blend solution obtained in d).

2. The method according to claim 1, wherein a) comprises: a1) Prepare the mixture by mixing the stabilizer and sugar in powder form; and a2) The mixture is prepared by mixing skim milk powder, a mixing agent and sugar into powder.

3. The method according to claim 2, wherein in b), the emulsion is prepared by first adding the mixture prepared in a1) to hot water, then adding the mixture prepared in step a2) to the hot water, and stirring the mixture and the hot water at high speed.

4. The method according to claim 1, wherein the emulsion obtained in b) is stirred at 62 to 82 degrees Celsius at a speed of 2200 to 2600 rpm for 5 to 25 minutes.

5. The method according to claim 1, wherein in c), the emulsion is homogenized under a pressure of 100 to 200 bar.

6. The method according to claim 1, wherein in d), the amount of purified water added is more than 80% by weight and less than 90% by weight, based on the total weight of the acidic milk beverage.

7. The method according to claim 1, wherein in d), two or more types of acidity regulators are added.

8. The method according to claim 1, wherein in d), a first acidity regulator for lowering pH and a second acidity regulator for raising pH are added.

9. The method of claim 8, wherein in d), the first acidity regulator is added first, and then the second acidity regulator is added.

10. The method of claim 1, wherein in d), the blend solution is prepared by controlling the reflux rate to below 5%.

11. The method of claim 1, wherein in e), the blend solution is homogenized at a pressure of 150 to 200 bar.

12. The method according to claim 1, further comprising: f) The homogenized blend solution from e) is preheated, sterilized, and cooled, and the blend solution is filled into a container to produce the acidic milk beverage.

13. The method according to claim 1, wherein the stabilizer is soybean polysaccharide.

14. The method according to claim 1, wherein the mixture is an antifoaming agent.

15. An acidic dairy beverage manufactured by any one of claims 1 to 14.

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