PROBLEM TO BE SOLVED: To produce a method for producing fermented milk, when high protein fermented milk is produced by a protein addition production method, even if heating treatment is performed after fermentation, capable of combining satisfactory flavor and a soft structure.SOLUTION: Provided is a method for producing fermented milk where a fermentation germ is added to a prepared emulsion including a milk raw material, and fermentation is caused to prepare a fermentation composition, and the obtained fermentation composition is subjected to heating treatment at 75°C or higher to produce fermented milk, in which the content of the milk protein in the fermentation composition is 5.6 mass% or more, the pH of the fermentation composition is 3.3 to 5.2, crosslinking type processed protein is added to at least either the prepared emulsion or the fermentation composition before the heating treatment, and a sour milk stabilizer is added to at least either the prepared emulsion or the fermentation composition before the heating treatment.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】タンパク添加製法により高タンパク質発酵乳を製造する際に、発酵後に加熱処理を行っても、良好な風味となめらかな組織を両立できる発酵乳の製造方法を提供する。【解決手段】乳原料を含む調乳液に発酵菌を添加し発酵させて発酵組成物を調製し、得られた発酵組成物に対して75℃以上の加熱処理を施して発酵乳を製造する方法であって、前記発酵組成物の乳タンパク質の含有量が5.6質量%以上であり、前記発酵組成物のpHが3.3~5.2であり、前記調乳液と加熱処理前の発酵組成物との少なくとも一方に架橋型加工デンプンを添加し、かつ前記調乳液と加熱処理前の発酵組成物との少なくとも一方に酸乳安定剤を添加することを特徴とする発酵乳の製造方法。【選択図】なし
