| abstract |
(57) [Summary] (Modified) [Objective] To provide a method for producing a calcium-fortified lactic acid bacterium beverage excellent in physical property stability and a product thereof. [Structure] Lactic acid-fermented sour milk was homogenized and treated with syrup and block-wise H with a CS value of 40-220. A method for producing a calcium-fortified lactic acid bacterium beverage excellent in stability of physical properties, which comprises adding M pectin and mixing and then adding calcium and further mixing. Furthermore, A calcium-fortified lactic acid bacterium beverage excellent in physical stability obtained by the production method. [Effect] Block-wise type H with CS value of 40 to 220 The use of M-pectin makes it possible to further increase the amount of calcium to be added to the product. In addition, even if the product is stored for a long period of time, no precipitation, separation or aggregation, which has been a problem in the past, occurs at all. A product that is extremely stable in physical properties and can withstand long-term storage is obtained. |