And soy beverages and milk beverages mildly acidic, is to provide a method for producing a soy beverage and milk beverage mildly acidic. Soy beverage acidification and milk beverages, including a stabilizer system and dairy products under mildly acidic pH in the range of from about 5.0 to about 6.0 normal. In certain embodiments, -Ryo includes one or more components for applying the acidified milk drinks and fruit flavored more. In embodiments, the soy beverage acidified milk beverages, dairy products in an amount sufficient to provide the soy protein and milk protein and / or an amount of about 4.0 weight percent to about 0.25 weight% of the beverage , including carrageenan component and a stabilizer system containing high acylated gellan gum as needed. Carrageenan component, preferably kappa was extracted gently with alkaline denaturation of the minimum amount - including the iota copolymer. [Selection] Figure Figure 1穏やかな酸性のミルク飲料と大豆飲料と、穏やかな酸性のミルク飲料と大豆飲料の製造方法を提供する。酸性化ミルク飲料と大豆飲料は、通常約5.0~約6.0の範囲の穏やかな酸性pHで乳製品と安定剤システムを含む。特定の実施形態において、該飲料はさらにフルーツ風味を酸性化ミルク飲料に付与するための一つ以上の成分を含む。実施形態において、酸性化ミルク飲料と大豆飲料は、飲料の約0.25重量%~約4.0重量%の量で乳蛋白質及び/又は大豆蛋白質を供給するのに十分な量の乳製品と、カラギーナン成分と、必要に応じて高アシル化ジェランガムを含有する安定剤システムとを含む。カラギーナン成分は、望ましくは最小量のアルカリ変性で穏やかに抽出されたカッパ-イオタ共重合体を含む。【選択図】 図1
