PROBLEM TO BE SOLVED: To provide a hot temperature-aerated dairy product containing about 10 to about 66% milk component, about 20 to about 30% fat component, and about 0.5 to about 2.5% stabilizer system, stable in storage, and having a high moisture content ratio.SOLUTION: The stabilizer system comprises at least two gum systems in which one gum is gelatin, or at least three gum systems in which one is gelatin or carrageenan and remaining gums are different. A mixture is aerated to about 2% to about 20% overrun while being hot temperature as it is, and filled in a package continuously at high temperature, i.e., about 140°F (60°C) to about 180°F (82°C). The produced dairy product is free from the need of a technique of sterile processing or sterile packaging, and has a preservation duration of at least 12 months when preserved at ambient temperature and at least 18 months when preserved at refrigeration temperature.COPYRIGHT: (C)2010,JPO&INPIT【課題】約10%から約66%の乳成分、約20から約30%の脂肪成分、および約0.5から約2.5%の安定剤系を含む、保存安定で高含水率の、高温エアレーション乳製品が開示される。【解決手段】安定剤系は、一方のガムがゼラチンである少なくとも2種ガム系、またはガムの1種がゼラチンまたはカラギーナンであり、残りのガムが異なる少なくとも3種ガム系を含む。混合物は、混合物が高温なままである間に、約2%から約20%のオーバーランまでエアレーションされ、引き続き、高温、すなわち、約140°F(60℃)から約180°F(82℃)で包装へ充填される。生成した乳製品は、無菌加工または無菌包装の技法を必要とせずに、周囲温度で保存されたときに少なくとも12カ月、または冷蔵温度で保存されたときに少なくとも18カ月の保存寿命を有する。【選択図】図1
