Manufacturing process for improving stability of acidic milk beverage

Abstract

The present invention relates to a manufacturing method for acidic milk beverages with improved stability and an acidic milk beverage manufactured thereby. The present invention relates to a manufacturing process in which precipitation is controlled through powder mixing and high-speed stirring, particle sizes are reduced via homogenization to increase the surface area, and emulsification stability of conventional acidic milk beverage can be improved. In addition, provided are an acidic milk beverage and a manufacturing method therefor, wherein precipitation caused by acid shock of proteins is controlled by adding an appropriate amount of purified water and an acidity control agent and the return rate is maintained to be 5% or less, whereby the acidic milk beverage is provided with a refreshing mouthfeel.

Description

Manufacturing process to improve the stability of acidic milk beverages

[0001] The present disclosure relates to a manufacturing process for improving the stability of an acidic milk beverage, and more specifically, to a manufacturing process capable of controlling sedimentation through powder mixing and high-speed stirring, reducing the size of particles by performing a homogenization process to increase the surface area, improving the sedimentation problem of existing acidic milk beverages, and enhancing emulsification stability.

[0002] In addition, the present invention provides a method for manufacturing an acidic milk beverage having a refreshing drinking sensation by controlling precipitation of proteins due to acid shock by adding an appropriate amount of purified water and an acidity regulator and managing the return rate to 5% or less, and an acidic milk beverage manufactured by the method.

[0003] Conventional acidic beverages are manufactured using pectin, carboxymethyl cellulose (CMC), and other ingredients to ensure dispersion stability, and employ a homogenization process (Patent Document 1). Pectin, a polysaccharide obtained by dilute acid extraction of citrus fruits and the like, is used as an emulsifier in beverages due to its ability to stabilize emulsions. However, it has the disadvantage of not being able to control precipitation at low pH levels. In particular, below pH 4.0, its ability to control precipitation is lower than that of soybean polysaccharides, raising concerns about claims regarding products using pectin.

[0004] Meanwhile, conventional technologies relate to using dispersion stabilizers or changing protein materials in connection with the production of acidic milk beverages, and do not disclose a manufacturing process for controlling precipitation of acidic milk beverages.

[0005] Accordingly, the inventors of the present invention applied a food material capable of controlling sedimentation to increase the emulsification stability of acidic milk beverages, and discovered a manufacturing process such as powder mixing of raw materials and high-speed stirring of emulsions, thereby completing the present invention.

[0006] [Prior literature] (Patent document 1) Korean Patent Publication No. 2003-0004392

[0007] To address the aforementioned issues, the present disclosure provides a manufacturing method for controlling protein precipitation in an acidic milk beverage, and an acidic milk beverage manufactured using the method. Furthermore, the present disclosure provides a manufacturing method, including powder mixing of raw materials, a high-speed stirring process, and a homogenization process, to maintain emulsion stability even at low pH.

[0008] One embodiment of the present disclosure relates to a method for producing an acidic milk beverage.

[0009] In one aspect, the method for manufacturing an acidic milk beverage comprises the steps of: a) manufacturing a mixture by mixing a stabilizer, skimmed milk powder, a mixed agent, and sugar into powder;

[0010] b) a step of adding the mixture of step a) above to hot water and stirring at high speed to prepare an emulsion;

[0011] c) a step of homogenizing the emulsion of step b);

[0012] d) a step of transferring the emulsion of step c) to a mixing tank and adding purified water and an acidity regulator to prepare a mixing solution; and

[0013] e) It may include a step of homogenizing the mixture of step d).

[0014] In one aspect, the step a) may include a1) a step of preparing a mixture by mixing a stabilizer and sugar in powder form; and a2) a step of preparing a mixture by mixing skimmed milk powder, a mixed preparation, and sugar in powder form.

[0015] In one aspect, step b) may be to first add the mixture prepared in step a1) to hot water, and then add the mixture prepared in step a2) to hot water and stir at high speed to prepare an emulsion.

[0016] In one aspect, the emulsion of step b) can be stirred at high speed at a temperature of 62 to 82°C and a speed of 2,200 to 2,600 rpm (about 36 to about 43 Hz) for 5 to 25 minutes.

[0017] In one aspect, it can be homogeneous under a pressure of 100 to 200 bar in the step c).

[0018] In one aspect, in step d), purified water of 80 wt% or more and less than 90 wt% may be added.

[0019] In one aspect, two or more types of acidity regulators may be added in step d).

[0020] In one aspect, in step d), an acidity regulator that lowers the pH and an acidity regulator that raises the pH can be added.

[0021] In one aspect, in step d), an acidity regulator that lowers the pH can be first added, and then an acidity regulator that raises the pH can be added.

[0022] In one aspect, the return rate of the mixture in step d) can be managed to be 5% and manufactured.

[0023] In one aspect, it can be homogeneous under a pressure of 150 to 200 bar in the step e).

[0024] In one aspect, the method for producing an acidic milk beverage may further include the step f) of preheating, sterilizing and cooling the homogeneous mixture of step e) and filling it into a container to produce an acidic milk beverage.

[0025] In one aspect, the stabilizer may be a soybean polysaccharide.

[0026] In one aspect, the mixture may be a foaming agent.

[0027] Another embodiment of the present disclosure relates to an acidic milk beverage manufactured by the above-described manufacturing method.

[0028] The present disclosure provides a novel manufacturing process for producing a stable acidic milk beverage with controlled sedimentation. To control sedimentation in an acidic milk beverage, powdered raw materials are mixed and then stirred at high speed. By adjusting the amount of purified water added before adding an acidity regulator, the emulsification stability of the product is enhanced, thereby providing an acidic milk beverage with a refreshing drinking experience. Furthermore, by adding an appropriate amount of purified water and an acidity regulator, the acid impact on proteins is reduced, thereby controlling sedimentation and maintaining the product liquid return rate at 5% or less, thereby providing an acidic milk beverage with minimal coagulation.

[0029] Figure 1 is a schematic diagram showing a method for manufacturing acidic milk beverages of examples and comparative examples.

[0030] Figure 2 is a photograph showing the sediment at the bottom of a colorimetric tube according to the powder mixing method of an acidic milk beverage.

[0031] Figure 3 is a photograph showing the sedimentation at the bottom of the product according to the stirring speed and purified water content of the acidic milk beverage.

[0032] Figure 4 is a photograph showing the sediment at the bottom of a colorimetric tube according to the stirring speed of an acidic milk beverage and the amount of purified water added.

[0033] Figure 5 is a photograph showing the properties of the mixing solution according to the stirring speed of the acidic milk beverage.

[0034] Figure 6 is a photograph showing sediment according to the amount of purified water added to an acidic milk beverage.

[0035] The embodiments or aspects of this disclosure are provided for the purpose of illustrating the technical concepts of this disclosure. The scope of rights under this disclosure is not limited to the embodiments or aspects presented below or to the specific descriptions thereof.

[0036] All technical and scientific terms used in this disclosure, unless otherwise defined, have the meanings commonly understood by those of ordinary skill in the art to which this disclosure pertains. All terms used in this disclosure have been selected for the purpose of more clearly explaining this disclosure and are not intended to limit the scope of rights under this disclosure.

[0037] The singular forms described in this disclosure may include plural meanings unless otherwise stated, and the same applies to the singular forms described in the claims.

[0038] In one aspect of this disclosure, the term "about" is intended to encompass manufacturing process errors or slight numerical adjustments that fall within the scope of the technical concept of this disclosure. For example, the term "about" means a range of ±10%, in one aspect ±5%, or in another aspect ±2% of the value it refers to. This level of approximation is appropriate within the scope of this disclosure unless a narrower range is specifically stated.

[0039] Hereinafter, one embodiment of the present disclosure will be described in detail.

[0040] One embodiment of the present disclosure relates to a method for producing an acidic milk beverage, comprising a) producing a mixture, b) producing an emulsion, c) homogenizing an emulsion nucleus, d) blending, and e) secondary homogenizing.

[0041] One embodiment of the present disclosure relates to a method for producing an acidic milk beverage, comprising a) producing a mixture, b) producing an emulsion, c) homogenizing an emulsion nucleus, d) blending, e) secondary homogenizing, and f) producing.

[0042] a) Preparation of mixture

[0043] A mixture is prepared by mixing a stabilizer, skim milk powder, a blending agent, and sugar in powder form. Powder mixing can be used to control lumping and improve solubility. For example, to prevent the stabilizer and skim milk powder from clumping and settling, a mixture can be prepared by a1) mixing the stabilizer and sugar in powder form, and a2) mixing the skim milk powder, blending agent, and sugar in powder form.

[0044] In one aspect, the weight ratio of the stabilizer and sugar may be 1:4 to 1:8, and the weight ratio of the skimmed milk powder and the mixed preparation and sugar may be 1:2 to 1:4. In one aspect, the stabilizer may be soybean polysaccharide. The soybean polysaccharide is a water-soluble polysaccharide composed of galactose, arabinose, and rhamnose as constituent sugars, and is used as a stabilizer for acidic milk beverages, and has the characteristics of superior precipitation control ability and stability at low pH compared to pectin.

[0045] In one aspect, the skimmed milk powder may be present in an amount of 0.1% to 1% by weight based on 100% by weight of the entire acidic milk beverage.

[0046] In one aspect, the mixture may be a defoaming agent. The mixture is a substance capable of functioning as a defoaming agent, which reduces foaming of an emulsion, stabilizes foam generated when adding skim milk powder, and is used to control precipitation of skim milk protein. It can be added before adding skim milk powder, and can be used in an amount of 0.001 to 0.3 wt% based on 100 wt% of the total acidic milk beverage.

[0047] In one aspect, the weight ratio of the skimmed milk powder and the mixed preparation may be from 10:1 to 100:1.

[0048] The above-mentioned mixed preparation may be selected from antifoaming agents suitable for food, and for example, the antifoaming agent may be selected from oil-based antifoaming agents, water-based antifoaming agents, silicone-based antifoaming agents, EP / PO-based antifoaming agents, or a combination thereof. For example, the antifoaming agent may be an emulsifier having a low HLB value (Hydrophile-Lipophile Balance) among dextrin, sucrose fatty acid ester, and glycerol fatty acid ester, or a silicon-related antifoaming agent. For example, the mixed preparation may be a mixed powder of dextrin and glycerol fatty acid ester.

[0049] b) Preparation of emulsion

[0050] The mixture of step a) is added to hot water and stirred at high speed to prepare an emulsion. In order to prevent the stabilizer and skimmed milk powder from clumping and precipitating, the emulsion may be mixed with sugar in powder form, respectively. The order of addition may be, first, the mixture prepared by mixing the stabilizer and sugar in powder form, and then the mixture prepared by mixing the skimmed milk powder, the mixing agent, and sugar in powder form, but is not limited thereto. If the mixture including the stabilizer is added first, the dispersion and stabilization effect for the mixture added later can be effectively performed.

[0051] The dissolution temperature may be between 62 and 82°C. Setting the dissolution temperature above 62°C facilitates the dissolution of stabilizers (e.g., soybean polysaccharides), while setting the dissolution temperature below 82°C reduces the occurrence of protein denaturation and precipitation. For example, the dissolution temperature may be approximately 70°C.

[0052] Next, the emulsion is stirred at high speed using a high-speed stirrer at a speed of 2,200 to 2,600 rpm (about 36 to about 43 Hz) for 5 to 25 minutes, and allowed to stand for about 10 minutes to allow the foam to settle. Here, an agitator type stirrer can be used. This is because if a homogenizer type stirrer is used, the emulsion may be broken due to strong physical impact. In addition, if it is lower than 2,200 rpm, the powder does not dissolve and sedimentation occurs, and if it is higher than 2,600 rpm, the emulsion is broken and sedimentation occurs. Therefore, the stirring speed can be set to 2,200 to 2,600 rpm.

[0053] c) Homogenization of emulsion

[0054] The emulsion of step b) is homogenized to reduce the particle size and increase the surface area, thereby increasing the emulsion stability. In one aspect, the emulsion can be homogenized using a homogenizer under a pressure of 100 to 200 bar. At this time, if the homogenization is performed under less than 100 bar, the low homogenization pressure may cause poor emulsification and homogenization of the emulsion, resulting in sedimentation. If the homogenization is performed over 200 bar, the milk proteins may break down, resulting in lowered emulsion stability. Therefore, the homogenization can be performed under a pressure of 100 to 200 bar.

[0055] d) Mixing

[0056] The emulsion of step c) is transferred to a mixing tank, and purified water and an acidity regulator are added to prepare a mixing solution. More specifically, the emulsion of step c) is transferred to a mixing tank, and the remaining raw materials, excluding the acidity regulator, are added to the emulsion transferred to the mixing tank. Then, purified water is added, followed by an acidity regulator, to prepare a mixing solution.

[0057] When a protein passes its isoelectric point (pI), it loses its charge and has the characteristic of coagulating and precipitating. To control precipitation due to pH change when adding an acidity regulator, purified water is added before adding the acidity regulator so that a sufficient amount of purified water acts as a buffer to achieve a buffering effect.

[0058] In one aspect, purified water can be added in an amount of 80 wt% or more and less than 90 wt% based on the total weight of the acidic milk beverage. When purified water is less than 80 wt%, the rapid pH change caused by the addition of the acidity regulator can cause protein to undergo acid shock and precipitate, so purified water of 80 wt% or more can be added. When filling the product, the water remaining in the pipe and the mixing solution are mixed and filled. If purified water of 90 wt% or more is added at this time, the water remaining in the pipe may also be added, which may cause the product's Brix, pH, and other specifications to deviate from the specifications. Therefore, considering that the water remaining in the pipe will mix with the mixing solution, it is suitable for the product specifications to add purified water of less than 90 wt%.

[0059] In one aspect, purified water and an acidity regulator may be added to prepare a compounding solution, and then purified water may be added.

[0060] In one aspect, the temperature of the purified water can be maintained at 20 to 50°C. If the temperature of the purified water is higher than 50°C, thermal denaturation of the protein may occur, possibly causing precipitation, and if the temperature of the purified water is lower than 20°C, an emulsion (when purified water at a low temperature of about 70°C and lower than 20°C are mixed, a problem may arise in which protein denaturation occurs due to rapid temperature changes) may occur.

[0061] The above acidity regulator may be, but is not limited to, citric acid, trisodium citrate, malic acid, tartaric acid, sodium bicarbonate, potassium diphosphate, sodium pyrophosphate, sodium polyphosphate, and potassium citrate.

[0062] In one aspect, two or more acidity regulators can be added in step d). By using two or more acidity regulators, the acidity of the acidic milk beverage can be adjusted while maintaining the pH at an appropriate level.

[0063] In one aspect, in step d), a first acidity regulator that lowers pH and a second acidity regulator that raises pH may be added. For example, the first acidity regulator that lowers pH may be citric acid, malic acid, tartaric acid, or a mixture thereof, and the second acidity regulator that raises pH may be trisodium citrate, sodium bicarbonate, potassium diphosphate, sodium pyrophosphate, sodium polyphosphate, potassium citrate, or a mixture thereof.

[0064] In one aspect, in step d), the first acidity regulator may be introduced first, and then the second acidity regulator may be introduced. This is because if the second acidity regulator is introduced first, protein precipitation may occur.

[0065] e) Secondary homogeneity

[0066] The mixture of step d) is homogenized to reduce the particle size and increase the surface area, thereby increasing the emulsion stability. This process, like the first homogenization, aims to increase the emulsion stability of the final product. In one aspect, the emulsion may be homogenized under a pressure of 150 to 200 bar using a homogenizer. At this time, if the homogenization is performed under less than 150 bar, the low homogenization pressure may cause poor emulsification and homogenization, which may result in sedimentation. If the homogenization is performed over 200 bar, the milk proteins may break down, lowering the emulsion stability. Therefore, the homogenization may be performed under a pressure of 150 to 200 bar.

[0067] f) Production

[0068] After the above step e), the homogenized mixture is preheated, sterilized, cooled, and filled into a container. Here, when the mixture is sterilized and cooled repeatedly, rapid temperature changes can cause protein precipitation. Therefore, precipitation can be controlled by managing the return rate to approximately 5% or less. Managing the return rate to 5% or less means that when the mixture is transferred to the filling room, some of the mixture goes through the re-sterilization process again, and this amount is managed to be 5% or less.

[0069] At this time, if the return rate exceeds 5%, the temperature changes will be repeated, which may increase the amount of precipitation due to protein denaturation. If the compound solution goes through a re-sterilization process, it will go through additional sterilization and cooling processes, which will cause thermal denaturation of the protein, increasing the amount of precipitation. Therefore, the product solution return rate is adjusted to 5% or less to manage the liquid amount according to the flow rate and filling amount.

[0070] For example, if the return rate is less than 5%, the production speed may not keep up with the charging speed, which may cause a problem of production being halted, so the return rate can be managed at 5%.

[0071] Another embodiment of the present disclosure relates to an acidic milk beverage manufactured using the aforementioned manufacturing method. The acidic milk beverage of the present disclosure, manufactured using the aforementioned manufacturing method, has a low protein precipitation amount and improved emulsification stability, resulting in a refreshing drinking experience.

[0072] Hereinafter, embodiments of the present disclosure will be described in detail. However, the following embodiments are provided merely to facilitate a better understanding of the present disclosure and are not intended to limit the scope of the present disclosure.

[0073] [Example 1]

[0074] 1. Preparation of emulsion

[0075] In a dissolution tank, sugar and soybean polysaccharide were mixed in a powder form at a weight ratio of 4:1, and sugar, skimmed milk powder at a weight ratio of 40:1, and a mixed formulation (powder composed of dextrin and glycerin fatty acid ester) were mixed in a powder form at a weight ratio of 2:1. Then, the powder mixture of sugar and soybean polysaccharide was first poured into hot water at 70°C, and then the powder mixture of sugar, skimmed milk powder, and the mixed formulation was poured. Then, after high-speed stirring at 2,400 rpm for 10 minutes, the mixture was allowed to stand for 10 minutes, and homogenized under a pressure of 140 bar to prepare an emulsion.

[0076] 2. Manufacturing of acidic milk beverages

[0077] The emulsion of Example 1-1 was transferred to a mixing tank, and the remaining raw materials, excluding the acidity regulator, were added. 80 wt% purified water at room temperature was added to the mixing tank, and citric acid as an acidity regulator was first added, followed by trisodium citrate, vitamins, flavoring agent, and the remaining purified water. Then, the mixing solution was homogenized under a pressure of 180 bar to produce an acidic milk beverage.

[0078] [Comparative Example 1-1]

[0079] An acidic milk beverage was prepared in the same manner as in Example 1, except that sugar, soybean polysaccharide, mixed preparation, and skimmed milk powder were added without powder mixing.

[0080] [Comparative Example 1-2]

[0081] An acidic milk beverage was prepared in the same manner as in Example 1, except that sugar, soybean polysaccharide, mixed preparation, and skimmed milk powder were all mixed into powder simultaneously.

[0082] [Comparative Example 1-3]

[0083] An acidic milk beverage was prepared in the same manner as in Example 1, except that a powder mixture of sugar, skim milk powder, and a mixed preparation was first added to the hot water, and then a powder mixture of sugar and soybean polysaccharide was added.

[0084] [Comparative Example 2-1]

[0085] An acidic milk beverage was prepared in the same manner as in Example 1, except that high-speed stirring was performed at 2,000 rpm.

[0086] [Comparative Example 2-2]

[0087] An acidic milk beverage was prepared in the same manner as in Example 1, except that high-speed stirring was performed at 3,000 rpm.

[0088] [Comparative Example 3-1]

[0089] An acidic milk beverage was produced in the same manner as in Example 1, except that 60 wt% of purified water was added to the mixing tank.

[0090] [Comparative Example 3-2]

[0091] An acidic milk beverage was produced in the same manner as in Example 1, except that 70 wt% of purified water was added to the mixing tank.

[0092] A schematic diagram of the manufacturing method of the acidic milk beverage of the examples and comparative examples is as shown in Fig. 1.

[0093] <Example of an exam>

[0094] Observation of sedimentation amount in acidic milk beverages

[0095] The acidic milk beverages prepared by the methods of Example 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 at 50°C for 7 days, and the amount of precipitation at the bottom of the PET container was observed. The same sample was placed in a colorimetric tube and stored at 25°C for 7 days, and the amount of precipitation was observed. The results are shown in Figures 2 to 4.

[0096] As can be seen in Figures 2 to 4, the amount of sedimentation of the acidic milk beverage of Example 1 was found to be less than that of Comparative Examples 1-1 to 1-3, Comparative Examples 2-1 and 2-2, and Comparative Examples 3-1 and 3-2.

[0097] Compared with the results of Comparative Example 1-1, it was found that the acidic milk beverage of Example 1 controlled the clumping of powder and increased solubility through powder mixing to control sedimentation. Compared with the results of Comparative Example 1-2, it was found that the acidic milk beverage of Example 1 prevented the stabilizer and skim milk powder from clumping by mixing sugar and powder, respectively, and thus had a small amount of sedimentation. In addition, compared with the results of Comparative Example 1-3, it was found that when the mixture including the stabilizer was first added during the preparation of the emulsion, the mixture added later was well dispersed without clumping, resulting in a small amount of sedimentation.

[0098] Comparing the results of Example 1 and Comparative Examples 2-1 and 2-2, emulsification did not occur at 2,000 rpm (Comparative Example 2-1), and the strong speed of 3,000 rpm caused the emulsion to break and sedimentation to occur (Comparative Example 2-2), whereas Example 1 showed that the emulsification stability increased through high-speed stirring at 2,400 rpm and sedimentation was controlled, confirming that the high-speed stirring process of the present disclosure can secure the stability of acidic milk beverages.

[0099] Comparing the results of Example 1 and Comparative Examples 3-1 and 3-2, the acidic milk beverage of Example 1 contained 80 wt% purified water as a buffer when an acidity regulator was added, thereby reducing the acid shock of proteins due to rapid pH changes, thereby controlling protein precipitation in the acidic milk beverage and improving emulsification stability.

[0100] Observation of the mixing ratio according to the high-speed stirring speed of acidic milk beverages

[0101] The properties of the mixture of acidic milk beverages prepared by the methods of Example 1 and Comparative Examples 2-1 and 2-2 were observed. The results are shown in Fig. 5.

[0102] Compared with the results of Example 1, in Comparative Example 2-1, 2,000 rpm, the speed was slow, so emulsification was not proper, resulting in the occurrence of protein-induced precipitation. In Comparative Example 2-2, 3,000 rpm, the high speed caused the emulsion to break, and the emulsion reacted with the acid solution during the mixing process to form a precipitate. On the other hand, in Example 1, the high-speed stirring of 2,400 rpm showed an increase in emulsification stability, thereby controlling precipitation. Therefore, it can be confirmed that the high-speed stirring process of 2,200 to 2,600 rpm of the present disclosure is a process for ensuring the stability of acidic milk beverages.

[0103] Observation of sediment in acidic milk beverages according to purified water content

[0104] The sediment of the mixture of acidic milk beverages prepared by the methods of Example 1 and Comparative Examples 3-1 and 3-2 was observed. The results are shown in Fig. 6.

[0105] Compared with Example 1, when the purified water input amounts of Comparative Examples 3-1 and 3-2 were 60 wt% and 70 wt%, respectively, the protein in the skimmed milk powder was subjected to acid shock by the acid solution, forming a precipitate. When 60 wt% of purified water was input (Comparative Example 3-1), the amount of mixing solution was small, so the acid shock was more directly received, forming a larger amount of precipitate than when 70 wt% was input (Comparative Example 3-2). The protein precipitate does not dissolve in water but is aggregated, which is not desirable in terms of the emulsification stability of the beverage.

[0106] From the above description, those skilled in the art will understand that the present disclosure can be implemented in other specific forms without altering the technical spirit or essential characteristics of the present disclosure. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of the present disclosure should be interpreted as encompassing all changes or modifications derived from the meaning and scope of the claims described below, and their equivalent concepts, rather than the detailed description above.

Claims

1. a) A step of preparing a mixture by mixing a stabilizer, skimmed milk powder, a mixing agent, and sugar into powder; b) a step of putting the mixture of step a) into hot water and stirring at high speed to prepare an emulsion; c) a step of homogenizing the emulsion of step b); d) a step of transferring the emulsion of step c) to a mixing tank and adding purified water and an acidity regulator to prepare a mixing solution; and e) A step of homogenizing the mixture of step d) above. A method for producing an acidic milk beverage, comprising:

2. In paragraph 1, step a) a1) a step of preparing a mixture by mixing a stabilizer and sugar into powder; and a2) A step for producing a mixture by mixing skimmed milk powder, mixed preparation, and sugar into powder. A method for producing an acidic milk beverage, comprising:

3. A method for producing an acidic milk beverage in the second paragraph, wherein step b) first puts the mixture prepared in step a1) into hot water, and then puts the mixture prepared in step a2) into the hot water and stirs at high speed to produce an emulsion.

4. A method for producing an acidic milk beverage, wherein the emulsion of step b) is stirred at high speed at 62 to 82°C and a speed of 2,200 to 2,600 rpm for 5 to 25 minutes in the first paragraph.

5. A method for producing an acidic milk beverage, wherein in step c), the acidic milk beverage is homogeneous under a pressure of 100 to 200 bar.

6. A method for producing an acidic milk beverage, wherein in step d), purified water is added in an amount of 80 wt% or more and less than 90 wt% based on the total weight of the acidic milk beverage.

7. A method for producing an acidic milk beverage, wherein two or more types of acidity regulators are added in step d) of paragraph 1.

8. A method for producing an acidic milk beverage, wherein in step d), a first acidity regulator for lowering pH and a second acidity regulator for raising pH are added.

9. A method for producing an acidic milk beverage, wherein in step 8, the first acidity regulator is first added, and then the second acidity regulator is added.

10. A method for manufacturing an acidic milk beverage, wherein the acidic milk beverage is manufactured by managing the return rate of the mixing solution in step d) to 5% or less in the first paragraph.

11. A method for producing an acidic milk beverage, wherein in step e), the acidic milk beverage is homogeneous under a pressure of 150 to 200 bar.

12. A method for producing an acidic milk beverage, further comprising the step of: f) preheating, sterilizing and cooling the homogeneous mixture of step e) and filling it into a container to produce an acidic milk beverage.

13. A method for producing an acidic milk beverage, wherein the stabilizer in paragraph 1 is a soybean polysaccharide.

14. A method for producing an acidic milk beverage, wherein the mixed preparation in paragraph 1 is a foaming agent.

15. An acidic milk beverage manufactured by any one of the manufacturing methods in clauses 1 to 14.

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