CN101449735B

CN101449735B - Frozen confections

Info

Publication number: CN101449735B
Application number: CN200810184250XA
Authority: CN
Inventors: L·威克斯
Original assignee: Unilever NV
Current assignee: Unilever PLC; Unilever NV
Priority date: 2007-12-04
Filing date: 2008-12-04
Publication date: 2013-03-13
Anticipated expiration: 2028-12-04
Also published as: ES2364442T3; ES2370366T3; CN101449735A

Abstract

The invention provides a frozen confection having a pH value of 4.7 to 5.5 and comprising (by weight of the confection) 10-35% of sweetener, 0.6-3% of buffer, at most 2% of protein and at most 2% of fat. The invention also provides a method for producing the frozen confection.

Description

Frozen confectionery

Technical field

The present invention relates to a kind of acid frozen confectionery such as ice cream, fruit ice, frozen fruit juice dew etc.

Background technology

Ice cream, fruit ice, frozen fruit juice reveal and similar products have about 4 or lower pH value usually.This series products is fruit-like flavour or cola flavor typically, thereby comprises acids for example citric acid, malic acid, tartaric acid and phosphoric acid.Yet it is known that acids has destructiveness because causing adamantine demineralized to tooth.Ice cream and fruit ice product often design for children, yet father and mother worry these teenager teeth infringements, thereby are unwilling to allow their child consume this series products.The pH value of simple rising product can not be dealt with problems, although because this has reduced demineralized, produced other problem, namely frozen confectionery has lost the acid local flavor of its characteristic and mouthfeel.Therefore, the needs of " the friendly type of tooth " acid frozen confectionery of improving still existed.

Summary of the invention

We have been found that to use a few days ago provides a kind of buffer, can prepare the acid inferior sweet food that freezes that does not cause the substantial demineralized of enamel but still keep acidic taste.Correspondingly, aspect first, the invention provides a kind of frozen confectionery with pH value of 4.7 to 5.5, comprise (based on the weight of sweet food):

10% to 35% sweetener;

0.6% to 3% buffer;

2% protein at the most; With

2% fat at the most.

PH must be at least 4.7, thereby enamel decalcification is minimized.It must not be higher than 5.5, because for a large amount of buffer salt of purpose needs that obtains to be higher than 5.5 pH.A large amount of buffer salts has increased the solubility of calcium in the enamel, thus the benefit that produces demineralized and reduced to obtain by rising pH value.And the cation of buffer high concentration can cause the mineral peculiar smell.Buffer not only keeps required pH value, but also takes on the H+ ion gun, and the acid taste sensation of required sense organ perception is provided.

Preferably, buffer comprises the weak acid that is selected from citric acid, malic acid, lactic acid, fumaric acid, ascorbic acid, tartaric acid, phosphoric acid, butanedioic acid or its mixture.More preferably, buffer also comprises sodium salt or the sylvite of this weak acid.Most preferably buffer comprises citric acid and natrium citricum.

Preferably pH is 4.8 to 5.4, more preferably is 4.9 to 5.3.

Preferably buffer exists to the amount of 2.5wt% with 0.75wt%, more preferably arrives 2wt% for 1wt%.

Preferably, frozen confectionery comprises 15wt% to the sweetener of 25wt%.

Preferably frozen confectionery contains the artificial sweetening agent that is less than 0.1wt%.

Preferably frozen confectionery contains 2wt% to the FOS of 12wt%.

Preferably frozen confectionery comprises and is less than 1wt% protein, more preferably is less than 0.5wt%, does not most preferably contain protein.

Preferably frozen confectionery comprises and is less than 1wt% fat, more preferably is less than 0.5wt%, and is most preferably not fatty.

Preferably frozen confectionery is that ice cream, fruit ice or frozen fruit juice reveal.

At a related aspect, the invention provides a kind of manufacturing based on the method for the frozen confectionery of first aspect of the present invention.The method comprises step:

(a) preparation pH is 4.7 to 5.5, contain 10wt% to 35wt% sweetener, 0.5wt% to the buffer of 3wt%, the protein of 2wt% at the most, and the mixture of the fat of 2wt% at the most;

(b) pasteurization is also randomly with the mixture homogeneous; Then

(c) thus freezing and randomly produce frozen confectionery to mixture inflation.

Describe in detail

Unless otherwise defined, all technology used herein and scientific terminology all have the common same implication of understanding of those of ordinary skills.The various terms that use during frozen confectionery made and the restriction of technology and describe referring to Kluwer Academic/Plenum Publishers publish, " ice cream " (the 6th edition) (2003) of R.T Marshall, H.D.Goff and R.W.Hartel work.All percentage, unless stated otherwise, what refer to all is percentage by weight, except the percentage quoted relevant with dilation.

Buffer

Buffer resists the change of pH value in the situation of adding a small amount of acid or alkali or dilution.System buffer of the present invention can maintain the pH value in 4.7 to 5.5 the scope.The pH of frozen confectionery refer to when with liquid form for example as not freezing or the pH value after melting.Buffer is comprised of weak bronsted lowry acids and bases bronsted lowry.Cushioning effect is weak acid (HA) and conjugate base (A ^-) between the result of balance.

Buffer not only makes the pH value remain on desired scope, but also the hydrogen ion source of the storage of acidic taste is provided.The total amount of buffer is defined as the amount that acid adds the alkali of conjugation.

Preferably the pH value is less than 5.4, more preferably less than 5.3.Preferably the pH value is greater than 4.8, more preferably greater than 4.9.The pH value is higher, and the ratio of tooth demineralized is lower.Yet if the pH value is too high, the acid taste sensation of sense organ perception reduces.And high pH value needs more substantial alkali, can cause salt/mineral peculiar smell owing to the cation of alkali middle and high concentration like this.And a large amount of alkali has increased the solubility of calcium in the enamel, thereby demineralized occurs, and has reduced the benefit that rising pH obtains.

Acid in the buffer can provide with the form of pure acid (for example citric acid monohydrate) and maybe can be present in (for example citric acid in the fruit juice or malic acid) in other component.When measure producing the amount of the required conjugate base of buffer with desired pH value, and during the total amount of mensuration buffer, must take into account the natural acid that is present in the described component.

Modal acid was citric acid during ice cream, fruit ice and frozen fruit juice revealed, because citrus fruit (for example lemon, citrus, bitter orange and grape fruit) is the popular flavouring agent for these products.Yet, can use other acids, for example malic acid (for example in apple products), tartaric acid (for example in grape product), phosphoric acid (for example in laughable product) or lactic acid (for example in sour milk).Can use other acids, for example fumaric acid, ascorbic acid or butanedioic acid.Preferably alkali is sodium salt or the sylvite of described acid.Sodium salt and sylvite generally are solubility, food-grade, and are that appearance is facile.In a particularly preferred embodiment, buffer comprises citric acid and natrium citricum.

The mixture that can have different acids.Wherein the preferred mixture that mainly is comprised of a kind of acid, this sour conjugate base of using is made buffer.Therefore mainly be citric acid such as tartaric acid for example, so preferably use for example natrium citricum or potassium citrate.Be the mixture of the roughly equivalent of two or more acid such as tartaric acid, so preferably use the conjugate base of strong acid.Be the mixture of citric acid and malic acid 50/50 such as tartaric acid for example, so preferably use citrate as alkali.Half acid (citric acid, pK only in the case _A1=3.1) effectively enter in the buffer and second half (malic acid, pK _A1=3.4) keep free acid state.

In order to measure given acid or the needed alkali number of acid blend and desired pH value in the product, can obtain the pH curve by the specific titration of product, from wherein can record the amount of alkali according to the method for putting down in writing the following embodiment 1.Perhaps, can based on the pH value curve of citrate/citric acid (referring to embodiment 1), make initial appraisal.Can measure subsequently and correspondingly regulate the pH value until reach required value by adding more polyacid or alkali.

Can regulate by the concentration that increases or reduce buffer system the acid taste sensation (considering the middle acid that exist such as fruit juice) of sense organ perception.Preferably buffer exists with the amount of 0.75wt% at least, more preferably 1wt% at least, because the amount of buffer is higher, the perception of acidity is stronger.Preferably buffer exists with the amount of 2.5wt% at the most, more preferably 2wt% at the most, if because very high from the cation concn of alkali, product can have salt/mineral peculiar smell.

Frozen confectionery

Frozen confectionery of the present invention preferably ice cream, fruit ice or frozen fruit juice reveals.Typically, ice cream comprises carbohydrate/sweetener of 15-25wt%/sweetener substitute, and contains stabilizing agent, pigment and flavouring agent.Fruit ice is the ice cream that contains at least 10% fruit.Fruit refers to the edible part of fruit or such as the equivalent of fruit juice, extract, concentrate or dehydrating prods etc.Fruit, pulp, fruit juice or any other preparation can use (preserved) fresh or that stored.It is aerated product that frozen fruit juice reveals.Except the component that exists in ice cream and fruit ice, they typically also comprise beats agent or aerating agent.As stabilizing agent (for example gelatin) or the aerating agent (for example hydrolyzing lactoalbumin), in revealing, ice cream, fruit ice and frozen fruit juice usually do not contain protein (for example lactoprotein) except a small amount of.Ice cream, fruit ice and frozen fruit juice are usually not fatty in revealing.

The sweetener that comprises in the frozen confectionery comprises carbohydrate (fructose for example, sucrose, glucose and corn syrup), glycitols (maltitol for example, xylitol, glycerine and D-sorbite), carbohydrate substitute (inulin for example, FOS and polydextrose) and powerful artificial sweetening agent (Aspartame for example, asccharin, acesulfame-K, alitame, Talin, cyclamate, glycyrrhizin, stevioside, neohesperidin, Sucralose, Mo Neilin (monellin) and knob are sweet).

In one embodiment, it is that the amount of its artificial sweetening agent that contains is less than 0.1wt% that frozen confectionery is substantially free of artificial sweetening agent, and more preferably less than 0.01wt%, most preferably it does not contain artificial sweetening agent.Known monose (particularly sucrose) and starch derivatives for example corn syrup can cause enamel decalcification when bacterium changes into lactic acid in by mouth.The friendly type ice cream of tooth all is formulated with artificial sweetening agent, thereby replaces part or all sucrose thereby up to now.Yet for acid frozen confectionery of the present invention, the acidity ratio that we find to control prescription removes monose and/or corn syrup is more important.Thereby even when not using artificial sweetening agent to replace monose and/or corn syrup, still can make the substantive minimizing of enamel demineralizationization.By avoiding using artificial sweetening agent, cause that the demineralized effect reduces so that can configure, but do not contain the conduct acid frozen confectionery artificial or non-natural component that the consumer recognizes.

In another embodiment, frozen confectionery comprises FOS.FOS comprises the linear chain of the fructose units that connects with β (2-1) key, usually ends at glucose unit.FOS is can not be by the metabolism of oral microorganism institute, thus form acid may be very low.These materials are the useful constituents that replace carbohydrate in the friendly type frozen confectionery of tooth as a result.They also have the advantage that is considered to natural, healthy composition.FOS is particularly suitable sweetener for frozen confectionery of the present invention, is standing the hydrolysis to fructose of FOS that high temperature and low pH value when associating for example can occur during pasteurize in addition because buffer has stoped.

FOS comprises inulin, FOS (sometimes being also referred to as few levulan) and ketose.Inulin is present in many crops, and it normally extracts from cichory root on commercial scale.The degree of polymerization of inulin (DP) usually from 10 to about 60.Preferred DP is lower than 40, more preferably less than 20.Inulin can be from ORAFTI company with Raftiline ^TMTrade name and obtain.FOS contains 2 to 7 fructose units, obtains from inulin by Partial digestion.FOS can be from ORAFTI company with Raftlilose ^TMTrade name and obtain.The another kind of form of FOS is ketose (can obtain from Beghin-Meiji).Ketose consists of three fructose units, thereby is providing effective especially aspect the freezing point reduction.Preferably frozen confectionery comprises at least 2wt%, 3wt% at least more preferably, even more preferably 4wt% at least, the most preferably FOS of 5wt% at least.Preferably frozen confectionery comprises at the most 12wt%, more preferably 10wt% at the most, even more preferably 9wt% at the most, the most preferably FOS of 8wt% at the most.Preferably FOS is selected from the group that is comprised of FOS, inulin, ketose and composition thereof.

Frozen confectionery can be inflation or on-inflatable.On-inflatable refers to dilation less than 20%, preferably less than 10%.The on-inflatable frozen confectionery does not experience the premeditated step of for example beating for improving gas content.But, will be appreciated that in the preparation of unaerated frozen confectionery low-level gas for example air can be incorporated in the product.Aerated frozen confection has the dilation greater than 20%, is preferably greater than 50%, more preferably greater than 75%.Preferably frozen confectionery has the dilation less than 200%, is more preferably less than 150%, most preferably less than 120%.Dilation defines by following equation, and measures under normal pressure.

Dilation %=((mixture density-frozen confectionery density)/frozen confectionery density) * 100

Frozen confectionery can prepare by any suitable method, for example comprises the method for following step:

(a) prepare the mixture of each component; Then

(b) pasteurization is also randomly with the mixture homogeneous; Then

Description of drawings

Referring now to following embodiment the present invention is further specified, it only is non-limiting for explaination, and accompanying drawing wherein is:

Accompanying drawing 1 has shown with the NaOH titration, with (a) naoh concentration and (b) the citric acid pH curve that represents than the ratio of upper residue citric acid of natrium citricum.

The specific embodiment

Embodiment 1: the buffer preparation

Embodiment 1 has shown how to prepare the buffer with desired pH value.At first, at the citric acid solution of 0.5 mole of 18 ℃ of lower sodium hydroxide solution titration with 1 mole.The titration curve of gained is shown in accompanying drawing 1 (a).Along with the adding of NaOH, a part of citric acid is neutralized into natrium citricum, and the pH value of solution rises.Any pH value of selecting on the titration curve depends on that all citric acid is to the ratio of citrate.For example less than under about 10wt%, the pH value in fact only depends on this ratio to the typical concentration of using in food product, roughly with concentration irrelevant (the pH value is subjected to the impact of ionic strength under higher buffer concentration).

The amount of the citric acid of arbitrfary point and natrium citricum can be from naoh concentration and initial citric acid concentration and calculate on the curve.Then the pH curve can be represented by the ratio of natrium citricum to citric acid concentration, is shown in accompanying drawing 1 (b).From this curve, can obtain the required natrium citricum of buffer of required pH value: the ratio of citric acid.Part embodiment is shown in table 1.The first hurdle is required buffer pH value.The second hurdle shows is the natrium citricum read from accompanying drawing 1 (b) and the ratio of citric acid.What three hurdles then showed is the solution composition that makes, and last hurdle has provided the real solution pH value of gained.In each situation, actual pH is all near required pH value.

Table 1

Required pH	Natrium citricum: citric acid	Natrium citricum (g)	Citric acid (g)	Water (ml)	The pH value that records
						4.0	1.022∶1	10.22	10	250ml	4.08
4.5	1.542∶1	15.42	10	250ml	4.47
						5.0	2.426∶1	24.26	10	500ml	4.90
5.5	4.070∶1	40.70	10	500ml	5.38

Embodiment 2-ice cream

Embodiment 2 has proved based on ice cream of the present invention, prepares according to the basic recipe that shows in the table 2.Used two kinds of sodium citrate concentrations: 1.171 and 1.964wt%, obtain respectively having desired pH value 5.0 and 5.5 mixture.Three comparing embodiments have also been produced.Comparing embodiment X is the standard ice cream that uses the same prescription preparation of embodiment 2, but does not use buffer salt (namely not having natrium citricum).Comparing embodiment Y is sugar and the sour ice cream that comprises still less, and it is expected with the ice cream of standard and compares the demineralized that causes still less.Comparing embodiment Z is the ice cream prescription with pH value of 5.1.Yet this is but by using buffer to realize, but by saving citric acid monohydrate, uses 1 mole NaOH that the citric acid in the lemon juice is neutralized and reaches pH value 5.1.

Table 2

Component (wt%)	Embodiment 2A/B	Comparing embodiment X	Comparing embodiment Y	Comparing embodiment Z
					Sucrose	16.7	16.7	0	5.0
Fructose	0	0	8.5	5.0
					Single glucose monohydrate	5.4	5.4	0	4.9
The corn in solids syrup of 28DE	0	0	13.0	0
					FOS	0	0	0	7.0
Natrium citricum	1.171/1.964	0	0	0
					Citric acid monohydrate	0.4	0.4	0.25	0
Concentrated lemon juice	0.7	0.7	0	0.7
					Flavouring agent	0.3	0.3	0.1	0.3
Pigment	0.01	0.01	0.13	0.03
					Locust bean gum	0.2	0.2	0.2	0.2
NaOH (1M)	0	0	0	To pH5.1
					Water	To 100	To 100	To 100	To 100

FOS is the Raftilose that is provided by ORAFTI (Belgium, KVK Tienen) ^TMP95, moisture is 3wt%.Based on dry weight Raftilose ^TMConsist of the FOS of 95wt% and the carbohydrate of 5wt% (being formed by 3% sucrose, 1% fructose and 1% glucose).Concentrated lemon juice (40 ° of Brix Scales) comprises 27.5% citric acid.

The ice cream product that exists with the ice lolly on the rod (volume is approximately 100ml) form is according to being prepared as follows.Each component that at first will do and hot water mix and stir until they dissolve fully.Then mixture is 83 ℃ of lower pasteurizes 20 seconds, and cool to room temperature (18 ℃) is measured the pH value of each mixture.Mixture is poured in the mould, in-40 ℃ of brine baths, soaked, when the mixture part is freezing, rod is inserted.After product is freezing, from mould, take out and-18 ℃ of storages.

The enamel piece is cut from the ox front tooth.Thereby the manual light that cuts open of the aluminium oxide that uses 9 microns makes its surface consistent with the edge.Use three rich (Mitutoyo) MVK-H1 dimension Ke Shi micro-hardness detector to measure the Knoop hardness (HK) of each sample blocks.Make 16 indentures, calculating mean value at each sample blocks.Then with banded wax sample blocks is placed on the mounting bar; Then arrive only enamel surfaces around being coated with nail polish around the sample blocks with the limit exposure surf zone.With ice cream sample (2ml) cutting of embodiment 2A and 2B and comparing embodiment X and Y, put into the container of 7ml and be heated to 37 ℃.The enamel piece is immersed in the ice cream of melting 30 minutes.After above-mentioned processing, with a large amount of deionized water rinsing sample blocks, and again measure hardness.The results are given in table 3.

Table 3

	Originally hardness (HK)	Final hardness (HK)	Reduce (%)
				Embodiment 2A (pH5)	203±4	187±3	8
Embodiment 2B (pH5.5)	200±5	176±4	12
				Comparing embodiment X	198±10	132±14	33
Comparing embodiment Y	194±8	145±11	25

Table 3 demonstrates the huge reduction of hardness of enamel after the ice cream that is exposed to comparative example X and Y (being respectively 33% and 25%), and will lack a lot (9% and 12%) based on the reduction that embodiments of the invention 2A and 2B cause.Although the pH value of embodiment 2B is higher than embodiment 2A, the reduction of hardness is larger.Be sure of that this is because higher pH needs more natrium citricum to form buffer.Higher citrate ion concentration causes the solubility of calcium in the enamel to increase.

Tasted simultaneously this ice cream.Embodiment 2A and 2B and comparing embodiment X and Y product are tasted and are had fruity and tart flavour, but comparing embodiment Z has light taste, lacks fruit-like flavour.Embodiment 2A (pH5.0) is judged as has the purest fruit-like flavour.Embodiment 2B (pH5.5) has acceptable fruit-like flavour; But it also has a small amount of perceptible salt/mineral local flavor, is derived from the buffer of relative high concentration.This proves out by using based on system buffer of the present invention, can produce the frozen confectionery of acidic taste and avoid simultaneously low pH value, thereby enamel decalcification is minimized.On the contrary, only raise the pH value and do not use buffer can not reach desired taste.

Embodiment 3-fruit ice

Embodiment 3A, 3B, 3C are based on fruit ice prescription of the present invention, are shown in table 4.For comprising 6.1% citric acid, the concentrated orange juice of 65 ° of Brix Scales, this prescription have 5.0 pH value.

Table 4

Component (wt%)	Embodiment 3A	Embodiment 3B	Embodiment 3C
				FOS	0	7	0

Inulin	8.5	0	0
				Single glucose monohydrate	0	0	4.5
Sucrose	5	5	5
				Natrium citricum	3.7	3.7	3.7
Concentrated orange juice	25	25	25
				Orange flavor flavouring agent	0.3	0.3	0.3
Locust bean gum	0.25	0.25	0.12
				Water	To 100	To 100	To 100

Embodiment 4-frozen fruit juice reveals

Embodiment 4 is based on pineapple frozen fruit juice of the present invention and reveals prescription (pH5.0), is shown in table 5

Table 5

Component (wt%)	Embodiment 4
		FOS	7
Pineapple juice	75.97
		The HFCS of DE63	8
The solid-state corn syrup of DE28	6.65
		Natrium citricum	1.33
Locust bean gum	0.3
		Guar gum	0.25
Gelatin	0.5

Embodiment 5-fruit ice

Embodiment 5A, 5B, 5C have discussed orange flavor fruit ice prescription, are shown in table 6.Use respectively 0.5,0.75 and three kinds of buffers of 1wt% (citric acid and natrium citricum) concentration.Embodiment 5A is that comparing embodiment is because it comprises the buffering dosage that also lacks than required minimum of a value.Embodiment 5B and 5C comprise greater amount and buffer within the scope of the invention.The pH value of embodiment 5A, 5B, 5C is 4.8

Table 6

Component (wt%)

Embodiment 5A

Embodiment 5B

Embodiment 5C

Sodium Benzoate	0.02	0.02	0.02
				Potassium sorbate	0.04	0.04	0.04
Salt	0.08	0.08	0.08
				Butter oil (butteroil)	0.13	0.13	0.13
SMP	0.338	0.338	0.338
				Xanthans	0.35	0.35	0.35
Vanillic aldehyde	0.03	0.03	0.03
				The orange flavouring agent	0.02	0.02	0.02
The corn syrup of 38DE	8	8	8
				Sucrose	20	20	20
Concentrated orange juice	1	1	1
				Citric acid	0.165	0.248	0.33
Natrium citricum	0.335	0.503	0.67
				Water	To 100%	To 100%	To 100%

				pH	4.8	4.8	4.8

This embodiment is tasted.Embodiment 5A local flavor is light and faint.Embodiment 5B and 5C have more strong acid flavor and fruity.This deficiency (＜0.6%) of having discussed buffering dosage does not produce required acid local flavor, and really produces desired tart flavour based on the frozen confectionery that comprises a certain amount of buffer of the present invention.

The different characteristic of the embodiments of the present invention that relate in the various piece of above-mentioned application in addition necessary change can take the circumstances into consideration to be applicable to other parts.Thereby the special characteristic in a part can with another part in further feature take the circumstances into consideration combination.Above all publications of mentioning here are introduced into as a reference in the explanation.To those skilled in the art, the various transformations of the method put down in writing of the present invention and product and distortion obviously do not depart from scope of the present invention.Although the present invention interrelates with certain preferred embodiment and illustrates, the claimed scope of the present invention should be defined in described particular implementation inadequately.In fact, for various equivalent modifications, significantly be within the scope of following claim for the revision intention of implementing various described models of the present invention.

Claims

1. the frozen confectionery with pH value of 4.7 to 5.5 comprises, based on the weight of sweet food:

10% to 35% sweetener;

0.75% to 3% buffer, wherein said buffer comprises the weak acid that is selected from citric acid, malic acid, lactic acid, fumaric acid, ascorbic acid, tartaric acid, phosphoric acid or butanedioic acid and composition thereof;

2% protein at the most; With

2% fat at the most.

2. according to claim 1 frozen confectionery, wherein said buffer comprises sodium salt or the sylvite of this weak acid.

3. according to claim 2 frozen confectionery, wherein said buffer comprises citric acid and natrium citricum.

4. according to claim 1 to 3 each frozen confectioneries, its pH value is 4.8 to 5.4.

5. according to claim 1 to 3 each frozen confectioneries, wherein buffer exists to the amount of 2.5wt% with 1wt%.

6. according to claim 1 to 3 each frozen confectioneries, it comprises the sweetener of 15-25wt%.

7. according to claim 1 to 3 each frozen confectioneries, it comprises the artificial sweetening agent that is less than 0.1wt%.

8. according to claim 1 to 3 each frozen confectioneries, it comprises the FOS of 2-12wt%.

9. according to claim 1 to 3 each frozen confectioneries, it comprises the protein that is less than 1wt%.

10. according to claim 1 to 3 each frozen confectioneries, it comprises the fat that is less than 1wt%.

11. according to claim 1 to 3 each frozen confectioneries, it is that ice cream, fruit ice or frozen fruit juice reveal.

12. a method for preparing according to claim 1 the frozen confectionery of any one in 3, the method comprising the steps of:

(a) preparation pH is 4.7 to 5.5, contain 10wt% to 35wt% sweetener, 0.75wt% to the buffer of 3wt%, the protein of 2wt% at the most, and the mixture of the fat of 2wt% at the most;

(b) pasteurization is also randomly with the mixture homogeneous; Then