PASTEURIZED FERMENTED MILK PREPARED WITH SEAWEED MEAL

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of U.S. Provisional Patent Application No. 62/742,834, filed October 8, 2018, which is incorporated herein by reference in its entirety.

TECHNICAL FIELD

[0002] This disclosure relates to fermented milk, in particular, pasteurized fermented milk prepared with seaweed meal. Also disclosed are methods of making the pasteurized fermented milk products.

BACKGROUND

[0003] Seaweeds such as brown algae including Laminaria Lamoururoux and Undaria pinnatifida, and red algae including Porphyra and Gracilaria are well-known, organic and nutritious food. However, some seaweeds such as Gelidium, Gracilaria, and Eucheuma have a poor mouthfeel when directly consumed. These seaweeds are generally used as raw materials for extraction of agar and carrageenan. During the process of extracting agar from the seaweeds, many nutritious components such as fibers, minerals, and proteins are also removed, causing waste of materials, increase of manufacturing cost and decrease of the value of the products. Moreover, the waste water and materials produced during the manufacturing process, if not properly processed, impose burdens on the environment.

[0004] The commercially available seaweed meals are produced by removing impurities from the raw seaweed materials, drying the clean seaweed materials, and pulverizing the dry seaweed materials. Although such seaweed meals are rich in nutrients, they have an unpleasant taste, undesirable color, and a coarse texture and therefore, not suitable for food applications. Agar is a polysaccharide extracted from red algae such as Gelidium and Gracilaria by a process comprising the steps of removing impurities, treating with an alkali, bleaching, treating with an acid, extracting, drying and pulverizing. Agar can be used as a food additive and has the gelling, thickening, water retention functions. However, the traditional process of producing agar from red algae also removes nutrients such as fiber, protein and minerals.

[0005] Fermented milk products including yogurt are healthy food products produced by fermenting milk with bacteria. Such fermented milk products contain many nutrients. However, the shelf life of fermented milk products is relatively short and requires refrigeration during transportation. Pasteurization of fermented milk not only retains the nutrients of fermented milk but also extends the shelf life up to 6 months at normal temperature. During the manufacturing process of pasteurized fermented milk, many food additives such as modified starch, gelatin, pectin, and agar are added as thickening and stabilizing agents to increase the shelf stability. However, these food additives have certain undesirable features. For example, modified starch as an additive in pasteurized fermented milk products results in a powdery and astringent mouthfeel; pectin does not have an ideal thickening effect but results in a sticky mouthfeel; and gelatin has a significant decrease in viscosity at a temperature above 20 ^Q C, resulting in a significant variation in viscosity of the pasteurized fermented milk products when the temperature varies. Agar has desirable thickening and stabilizing effects and can improve mouthfeel. However, agar has to be used in combination with modified starch in pasteurized fermented milk products; when used alone, agar has poor water retention ability and results in a relatively rough texture.

[0006] Accordingly, there is a need in the art to develop pasteurized fermented milk products with improved food additives and without sacrificing any natural nutrients, taste, or mouthfeel of the products.

SUMMARY

[0007] In one aspect, disclosed herein is a method of preparing a pasteurized fermented milk product using seaweed meal. The method comprises the steps of: (1 ) mixing ingredients comprising milk and seaweed meal to obtain a mixture; (2) homogenizing the mixture to obtain a liquid; (3) sterilizing the liquid; (4) adding bacteria suitable for fermenting milk to the sterilized liquid and fermenting to a desirable acidity; and (5) pasteurizing the fermented liquid to obtain the pasteurized fermented milk product. In some embodiments, the ingredients of step (1 ) further comprise one or more of a milk protein, cream, a sweetener, and a flavor. In some embodiments, step (4) further comprises adding a flavor after fermentation. In some embodiments, the method further comprises package filling the pasteurized fermented milk product after step (5). In a related aspect, disclosed herein is a pasteurized fermented milk product comprising milk and seaweed meal, the pasteurized fermented milk product is produced by the method described above.

[0008] In another aspect, provided herein is a pasteurized fermented milk obtained by a process comprising: (1 ) heating milk to a temperature ranging between 45 ^Q C and 55 ^Q C; (2) adding seaweed meal while stirring; (3) heating to a temperature ranging between 60 ^Q C and 65 ^Q C; (4) homogenizing at a pressure of between 16 MPa and 20 MPa; (5) sterilizing at a temperature ranging between 90 ^Q C and 145 ^Q C for a period of between 4 seconds and 10 minutes; (6) cooling to a temperature ranging between 35 ^Q C and 45 ^Q C; (7) adding bacteria suitable for fermenting milk; (8) fermenting at a temperature ranging between 35 ^Q C and 45 ^Q C until the acidity reached 70 ^Q T to 100 ^Q T; (9) cooling to a temperature ranging between 10 ^Q C and 25 ^Q C and stirring until even; (10) pasteurizing at a temperature ranging between 70 ^Q C and 80 ^Q C for a period of between 10 seconds and 60 seconds in a pasteurization machine, and (1 1 ) cooling to a temperature ranging between 10 ^Q C and 25 ^Q C to obtain the pasteurized fermented milk. In some embodiments, the process further comprises adding a flavor after step (9). In some embodiments, the process further comprises package filling after step (1 1 ). In some embodiments, step (2) further comprises adding one or more of a milk protein, cream, a sweetener, and a flavor. In some embodiments, the milk can be cow milk, fresh milk, reconstituted milk, non-fat milk, reduced fat milk, pre-processed milk, or a combination thereof. In some embodiments, the sweetener includes sugar, glucose, maltose, fructose, sugar alcohol, syrup, oligosaccharide, high-intensity sweetener, and a combination thereof. In some embodiments, the milk protein includes whey protein, concentrated milk protein, non-fat milk protein, condensed milk, or a combination thereof. In some embodiments, the cream includes diluted cream and butter. In some embodiments, the bacteria suitable for fermenting milk include one or more of lactic acid bacteria and probiotic bacteria. In some embodiments, the flavor includes a coloring agent, a flavoring agent, a fruit flavor, a vegetable flavor, an egg product, a bean product, a tea powder, chocolate flavor, a grain powder, a grain paste, a nutrient supplement, or a combination thereof. In some embodiments, the pasteurized fermented milk is yogurt.

[0009] In another aspect, provided herein is a pasteurized fermented milk product comprising milk and seaweed meal, wherein the seaweed meal is added during the manufacturing process of the pasteurized fermented milk product. In some embodiments, the seaweed meal is added before fermentation or pasteurization during the manufacturing process. In some embodiments, the pasteurized fermented milk product is yogurt. In some embodiments, the seaweed meal is in an amount of between 0.1 % and 1.0% (wt %). In some embodiments, the pasteurized fermented milk product further comprises one or more of a sweetener (e.g., in an amount of between 0.01 % and 12.0% (wt %)), a milk protein (e.g., in an amount of between 0.01 % and 2.0% (wt %)), a cream (e.g., in an amount of between 0.01 % and 9.0% (wt %)), and a flavor ((e.g., in an amount of between 0.01 % and 2.0% (wt %)). In some embodiments, the pasteurized fermented milk product further comprises bacteria suitable for fermenting milk (e.g., in an amount of between 50-100 U/ton). In some embodiments, the milk can be cow milk, fresh milk, reconstituted milk, non-fat milk, reduced fat milk, pre-processed milk, or a combination thereof. In some embodiments, the sweetener includes sugar, glucose, maltose, fructose, sugar alcohol, syrup, oligosaccharide, high-intensity sweetener, and a combination thereof. In some embodiments, the milk protein includes whey protein, concentrated milk protein, non-fat milk protein, condensed milk, or a combination thereof. In some embodiments, the cream includes diluted cream and butter. In some embodiments, the bacteria suitable for fermenting milk include one or more of lactic acid bacteria and probiotic bacteria. In some embodiments, the flavor includes a coloring agent, a flavoring agent, a fruit flavor, a vegetable flavor, an egg product, a bean product, a tea powder, chocolate flavor, a grain powder, a grain paste, a nutrient supplement, or a combination thereof.

[0010] In another aspect, provided herein is method of preparing a pasteurized fermented milk comprising: (1 ) heating milk to a temperature ranging between 45 ^Q C and 55 ^Q C; (2) adding seaweed meal while stirring; (3) heating to a temperature ranging between 60 ^Q C and 65 ^Q C; (4) homogenizing at a pressure of between 16 MPa and 20 MPa; (5) sterilizing at a temperature ranging between 90 ^Q C and 145 ^Q C for a period of between 4 seconds and 10 minutes; (6) cooling to a temperature ranging between 35 ^Q C and 45 ^Q C; (7) adding bacteria suitable for fermenting milk; (8) fermenting at a temperature ranging between 35 ^Q C and 45 ^Q C until the acidity reached 70 ^Q T to 100 ^Q T; (9) cooling to a temperature ranging between 10 ^Q C and 25 ^Q C and stirring until even; (10) pasteurizing at a temperature ranging between 70 ^Q C and 80 ^Q C for a period of between 10 seconds and 60 seconds in a pasteurization machine, and (1 1 ) cooling to a temperature ranging between 10 ^Q C and 25 ^Q C to obtain the pasteurized fermented milk. In some embodiments, the process further comprises adding a flavor after step (9). In some embodiments, the process further comprises package filling after step (1 1 ). In some embodiments, step (2) further comprises adding one or more of a milk protein, cream, a sweetener, and a flavor. In some embodiments, the milk can be cow milk, fresh milk, reconstituted milk, non-fat milk, reduced fat milk, pre-processed milk, or a combination thereof. In some embodiments, the sweetener includes sugar, glucose, maltose, fructose, sugar alcohol, syrup, oligosaccharide, high-intensity sweetener, and a combination thereof. In some embodiments, the milk protein includes whey protein, concentrated milk protein, non-fat milk protein, condensed milk, or a combination thereof. In some embodiments, the cream includes diluted cream and butter. In some embodiments, the bacteria suitable for fermenting milk include one or more of lactic acid bacteria and probiotic bacteria. In some embodiments, the flavor includes a coloring agent, a flavoring agent, a fruit flavor, a vegetable flavor, an egg product, a bean product, a tea powder, chocolate flavor, a grain powder, a grain paste, a nutrient supplement, or a combination thereof. In some embodiments, the pasteurized fermented milk is yogurt.

DETAILED DESCRIPTION

[0011] Disclosed herein is a process of obtaining a pasteurized fermented milk product with seaweed meal and the pasteurized fermented milk product obtained by such a process. Preparation of the seaweed meal used herein is disclosed in U.S. Patent Application Nos. 16/010,306 and 16/010,343, or in PCT Application Nos. PCT/US19/31216 and PCT/US19/31218, the contents of which are incorporated by reference in their entireties. Briefly, the seaweed meal is produced by processing seaweed ( Gelidium , Gracilaria, etc.) through removing impurities, alkaline treatment, enzyme treatment, salt treatment, decolorizing and/or deodorizing followed by drying, pulverizing, etc. The seaweed meal obtained by the previously disclosed process does not have any undesirable smell or taste and can function as a gelling agent, a thickening agent, a water retention agent, a stabilizing agent or a combination thereof to improve the mouthfeel, stability, water retention, texture, and shelf life of the pasteurized fermented milk product. Meanwhile, unlike agar, pectin, gelatin, modified starch or other food additives, the seaweed meal also retains essentially all nutrients such as minerals and fibers in natural seaweeds, and therefore produces a natural and safe pasteurized fermented milk product.

[0012] In some embodiments, the milk is any one or more of fresh milk, skim milk or reconstituted milk.

[0013] In some embodiments, the sweetener is any one or more of granulated sugar, glucose, maltose, fructose, sugar alcohol, syrup, oligosaccharide or high- intensity sweetener. Many known sweeteners can be used, including but not limited to steviol glycoside, mangosteen extract, sodium cyclamate, aspartame, and sucralose.

[0014] In some embodiments, the milk protein product is any one or more of whey protein powder, condensed milk protein powder, skim milk powder or condensed milk. The milk protein product increased the protein contents of the pasteurized fermented milk disclosed herein.

[0015] In some embodiments, the cream product is any one or more of cream, butter and condensed milk. The cream product increased the fat contents of the pasteurized fermented milk disclosed herein thereby to obtain a product of any desirable fat content, such as zero fat, low fat or regular fat products.

[0016] In some embodiments, the bacteria suitable for fermenting milk is any one or more of lactic acid bacteria and probiotic bacteria including but not limited to Lactobacillus, Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium, Bifidobacterium longum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus reuteri, Lactobacillus plantarum, Lactobacillus rhamnosus and Lactococcus lactis.

[0017] In some embodiments, the flavor is any one or more of a coloring agent, a flavoring agent, a fruit and vegetable product, an egg product, a soy product, a tea powder, a chocolate powder, a cereal flour or a nutritional supplement. The flavor can be added before fermentation or after fermentation during the manufacturing process.

[0018] Thus, the process disclosed herein uses seaweed meal as a raw food material in pasteurized fermented milk. It has multiple functions of gelation, thickening and water retention. It can completely replace the commonly used thickening agents and stabilizers, and give the pasteurized fermented milk better texture, mouthfeel and stability.

[0019] The following examples are intended to illustrate various embodiments of the invention. As such, the specific embodiments discussed are not to be construed as limitations on the scope of the invention. It will be apparent to one skilled in the art that various equivalents, changes, and modifications may be made without departing from the scope of invention, and it is understood that such equivalent embodiments are to be included herein. Further, all references cited in the disclosure are hereby incorporated by reference in their entirety, as if fully set forth herein.

EXAMPLES

Example 1

[0020] This example discloses the preparation of a pasteurized fermented milk product with a seaweed meal obtained by the method disclosed in U.S. Patent Application No. 16/010,306 or 16/010,343.

[0021] The ingredients and the amount of each ingredient for preparing the pasteurized fermented milk product are listed in Table 1 below:

[0022] The fresh cow milk was heated to 45 ^Q C, and then the white granulated sugar, concentrated milk protein powder, diluted cream, and seaweed meal were added while stirring. The mixture was heated up to 60 ^Q C and homogenized at a pressure of 20MPa. The homogenized liquid was sterilized at 90 ^Q C for 10 minutes. The sterilized liquid was cooled to 36 ^Q C, and the bacteria culture was added to the liquid for fermentation until the acidity reached 100°T. The fermented product was cooled to 25 ^Q C, stirred until even, and pasteurized at 70 ^Q C for 45 seconds using a pasteurization machine. The pasteurized product was cooled to 10 ^Q C, package filled under sterile condition to obtain the final product Sample 1.

Example 2

[0023] This example discloses the preparation of a pasteurized fermented milk product with a seaweed meal obtained by the method disclosed in U.S. Patent Application No. 16/010,306 or 16/010,343.

[0024] The ingredients and the amount of each ingredient for preparing the pasteurized fermented milk product are listed in Table 2 below:

[0025] The reconstituted milk was heated to 55 ^Q C, and then the steviol glycoside, seaweed meal, and citrus fiber were added while stirring. The mixture was heated up to 65 ^Q C and homogenized at a pressure of 16MPa. The homogenized liquid was sterilized at 143 ^Q C for 4 seconds. The sterilized liquid was cooled to 43 ^Q C, and the bacteria culture was added to the liquid for fermentation until the acidity reached 70 °T. The fermented product was cooled to 25 ^Q C, stirred until even, and pasteurized at 75 ^Q C for 25 seconds using a pasteurization machine. The pasteurized product was cooled to 15 ^Q C, package filled under sterile condition to obtain the final product Sample 2.

Example 3

[0026] This example discloses the preparation of a pasteurized fermented milk product with a seaweed meal obtained by the method disclosed in U.S. Patent Application No. 16/010,306 or 16/010,343.

[0027] The ingredients and the amount of each ingredient for preparing the pasteurized fermented milk product are listed in Table 3 below:

[0028] The non-fat milk was heated to 50 ^Q C, and then the white granulated sugar, seaweed meal, and citrus fiber were added while stirring. The mixture was heated up to 62 ^Q C and homogenized at a pressure of 18MPa. The homogenized liquid was sterilized at 95 ^Q C for 5 minutes. The sterilized liquid was cooled to 43 ^Q C, and the bacteria culture was added to the liquid for fermentation until the acidity reached 80 °T. The fermented product was cooled to 20 ^Q C, stirred until even, and pasteurized at 80 ^Q C for 10 seconds using a pasteurization machine. The pasteurized product was cooled to 20 ^Q C, package filled under sterile condition to obtain the final product Sample 3.

Example 4

[0029] This example discloses the preparation of a pasteurized fermented milk product with a seaweed meal obtained by the method disclosed in U.S. Patent Application No. 16/010,306 or 16/010,343.

[0030] The ingredients and the amount of each ingredient for preparing the pasteurized fermented milk product are listed in Table 4 below:

[0031] The cow milk was heated to 45 ^Q C, and then the white granulated sugar, whey powder, and seaweed meal were added while stirring. The mixture was heated up to 60 ^Q C and homogenized at a pressure of 20MPa. The homogenized liquid was sterilized at 95 ^Q C for 5 minutes. The sterilized liquid was cooled to 43 ^Q C, and the bacteria culture was added to the liquid for fermentation until the acidity reached 80 °T. The fermented product was cooled to 20 ^Q C, stirred until even, blueberry velvet added and stirred until even, and pasteurized at 75 ^Q C for 25 seconds using a pasteurization machine. The pasteurized product was cooled to 20 ^Q C, package filled under sterile condition to obtain the final product Sample 4.

Example 5

[0032] This example discloses the preparation of a pasteurized fermented milk product with a seaweed meal obtained by the method disclosed in U.S. Patent Application No. 16/010,306 or 16/010,343.

[0033] The ingredients and the amount of each ingredient for preparing the pasteurized fermented milk product are listed in Table 5 below:

[0034] The brown milk was pre-made by adding 4% (wt%) of glucose to 96% (wt%) of cow milk and incubating at 95 ^Q C for 3 hours. The brown milk was heated to 50 ^Q C, and then the white granulated sugar, seaweed meal, and concentrated milk protein powder were added while stirring. The mixture was heated up to 60 ^Q C and homogenized at a pressure of 18MPa. The homogenized liquid was sterilized at 95 ^Q C for 5 minutes. The sterilized liquid was cooled to 43 ^Q C, and the bacteria culture was added to the liquid for fermentation until the acidity reached 80 °T. The fermented product was cooled to 20 ^Q C, stirred until even, and pasteurized at 80 ^Q C for 10 seconds using a pasteurization machine. The pasteurized product was cooled to 20 ^Q C, package filled under sterile condition to obtain the final product Sample 5.

Example 6

[0035] This example discloses the preparation of a pasteurized fermented milk product with a seaweed meal obtained by the method disclosed in U.S. Patent Application No. 16/010,306 or 16/010,343.

[0036] The ingredients and the amount of each ingredient for preparing the pasteurized fermented milk product are listed in Table 6 below:

[0037] The fresh cow milk was heated to 50 ^Q C, and then the white granulated sugar, seaweed meal, concentrated milk protein powder, black rice flour, and black rice flavor were added while stirring. The mixture was heated up to 62 ^Q C and homogenized at a pressure of 17MPa. The homogenized liquid was sterilized at 95 ^Q C for 5 minutes. The sterilized liquid was cooled to 43 ^Q C, and the [bacteria culture was added to the liquid for fermentation until the acidity reached 80 °T. The fermented product was cooled to 20 ^Q C, stirred until even, and pasteurized at 80 ^Q C for 10 seconds using a pasteurization machine. The pasteurized product was cooled to 20 ^Q C, package filled under sterile condition to obtain the final product Sample 6.

Comparative Example 1

[0038] This comparative example discloses the preparation of a pasteurized fermented milk product without any seaweed meal.

[0039] The ingredients and the amount of each ingredient for preparing the pasteurized fermented milk product are listed in Table 7 below:

[0040] The cow milk was heated to 50 ^Q C, and then the white granulated sugar, concentrated milk protein powder, and diluted cream were added while stirring. The mixture was heated up to 62 ^Q C and homogenized at a pressure of 18MPa. The homogenized liquid was sterilized at 95 ^Q C for 5 minutes. The sterilized liquid was cooled to 43 ^Q C, and the bacteria culture was added to the liquid for fermentation until the acidity reached 80 *T. The fermented product was cooled to 20 ^Q C, stirred until even, and pasteurized at 75 ^Q C for 25 seconds using a pasteurization machine. The pasteurized product was cooled to 20 ^Q C, package filled under sterile condition to obtain the final product Control 1.

Comparative Example 2

[0041] This comparative example discloses the preparation of a pasteurized fermented milk product without any seaweed meal.

[0042] The ingredients and the amount of each ingredient for preparing the pasteurized fermented milk product are listed in Table 8 below:

[0043] The cow milk was heated to 50 ^Q C, and then the white granulated sugar, agar, and modified starch were added while stirring. The mixture was heated up to 62 ^Q C and homogenized at a pressure of 18MPa. The homogenized liquid was sterilized at 95 ^Q C for 5 minutes. The sterilized liquid was cooled to 43 ^Q C, and the bacteria culture was added to the liquid for fermentation until the acidity reached 80 °T. The fermented product was cooled to 20 ^Q C, stirred until even, and pasteurized at 75 ^Q C for 25 seconds using a pasteurization machine. The pasteurized product was cooled to 20 ^Q C, package filled under sterile condition to obtain the final product Control 2.

Comparative Example 3

[0044] This comparative example discloses the preparation of a pasteurized fermented milk product without any seaweed meal.

[0045] The ingredients and the amount of each ingredient for preparing the pasteurized fermented milk product are listed in Table 9 below:

[0046] The cow milk was heated to 50 ^Q C, and then the white granulated sugar, modified starch, pectin, and gelatin were added while stirring. The mixture was heated up to 62 ^Q C and homogenized at a pressure of 18MPa. The homogenized liquid was sterilized at 95 ^Q C for 5 minutes. The sterilized liquid was cooled to 43 ^Q C, and the bacteria culture was added to the liquid for fermentation until the acidity reached 80 °T. The fermented product was cooled to 20 ^Q C, stirred until even, and pasteurized at 75 ^Q C for 25 seconds using a pasteurization machine. The pasteurized product was cooled to 20 ^Q C, package filled under sterile condition to obtain the final product Control 3.

Example 7

[0047] This example demonstrates the analysis of all pasteurized fermented milk Samples 1 -6 obtained in Examples 1 -6 and Controls 1 -3 obtained in Comparative Examples 1 -3, including the quality analysis and viscosity analysis. The quality analysis includes appearance and texture, flavor, and mouthfeel of the samples and the controls, determined via blind tests by tasting experts in the industry. The description of the evaluation of each sample or control was recorded. The viscosity analysis was performed with a BROOKFIELD DV2T Viscometer with the following parameter settings: temperature 20 ^Q C, spindle No. 64, 6 RPM, test time 10 seconds. The average of three tests was taken and listed in Table 10.

[0048] As shown in Table 10, all of the pasteurized fermented milk Samples 1 -6 prepared with seaweed meals (Examples 1 to 6) have a fine and smooth appearance, a fine and smooth mouthfeel, good mouth solubility, and good flavor release. Even at a very low concentration of 0.1 % (wt%), the seaweed meal was able to achieve relatively good thickening, stabilizing, and water retention effects and improve the mouthfeel. At a high concentration, the seaweed meal was able to achieve an increased viscosity, and a firm but refreshing mouthfeel, without causing any difficulty in swallowing. The pasteurized fermented milk product also demonstrated a good capability of uniformly suspending the fruit particles. Additionally, a higher amount of seaweed meal or a combination of seaweed meal and fiber such as citrus fiber can improve the viscosity and mouthfeel of the pasteurized fermented milk products, in particular, the non-fat or low-fat pasteurized fermented milk products containing low solid contents.

[0049] In Comparative Example 1 , the viscosity of the pasteurized fermented milk (Control 1 ) was significantly lower than other samples due to the absence of a thickening agent despite its relatively high protein and fat contents. In Comparative Example 2, commonly used thickening agents such as agar and modified starch were added to obtain Control 2. Although agar has certain effects in improving the mouthfeel, the addition of modified starch resulted in a powdery and astringent mouthfeel. In Comparative Example 3, modified starch, pectin, and gelatin were added, and the mouthfeel of Control 3 was powdery and astringent due to the presence of modified starch. Control 3 had a sticky feeling due to the presence of pectin, and the flavor release of Control 3 was also poor.

Example 8

[0050] This example demonstrates the analysis of all pasteurized fermented milk Samples 1 -6 obtained in Examples 1 -6 and Controls 1 -3 obtained in Comparative Examples 1 -3 after storage for 120 days. 4000 g of each of Samples 1 -6 and Controls 1 -3 were divided in bottles of 200 g/bottle, stored at a normal temperature of about 25 ^Q C for 120 days, and then subjected to various analyses, including the quality analysis, and viscosity analysis. The quality analysis and viscosity analysis were performed as described above. The description of the evaluation of each sample or control was recorded. The results are detailed in Table 1 1 .

[0051] As shown in Table 1 1 , all of the pasteurized fermented milk Samples 1 -6 prepared with seaweed meals (Examples 1 to 6) maintained a fine and smooth mouthfeel, good mouth solubility, and good flavor release, without any powdery and astringent mouthfeel even after 120 days of storage. Even at a very low concentration of 0.1 % (wt%), the seaweed meal was able to achieve good stabilizing and water retention effects. During the storage period, the texture of the products remained uniform and the whey separation was very low.

[0052] In Sample 4 the thickening effects of the seaweed meal resulted in higher viscosity of the product, more uniform suspension of the fruit velvet, and no whey separation or layering. Despite the higher viscosity, Sample 4 maintained a rich and refreshing mouthfeel rather than a sticky mouthfeel caused by a higher content of gelling agent. In Control 1 which contained no thickening agent, the viscosity of the pasteurized fermented milk was significantly low, and a large amount of whey was separated. In Comparative Example 2, agar and modified starch were added to obtain Control 2. The good stability was maintained during storage for Control 2. However, the starch retrogradation during storage caused worsening mouthfeel and more significant powdery and astringent mouthfeel with the increase of the storage period. In Comparative Example 3, the modified starch, pectin and gelatin were added to obtain Control 3. These additives contributed to slight whey separation during storage, and the powdery and astringent mouthfeel became more significant.