PROBLEM TO BE SOLVED: To provide a method for rationally producing a concentrated fermented milk having a smooth texture in spite of its high protein.SOLUTION: Provided is a method for producing a concentrated fermented milk having a smooth texture comprising: a step where a liquid milk protein concentrate(MPC) is obtained by concentrating the raw material milk a step where a prepared milk obtained by blending the liquid MPC with monosaccharide and/or disaccharide is prepared and a step where the prepared milk is fermented. In the production method, it is preferable that the concentration of the protein in the prepared milk is 7.5 to 20 wt.%, and, a step of concentrating the raw material milk by ultrafiltration is included. Also provided is a production method including a step of subjecting the raw material milk to acidification treatment before the raw material milk is concentrated a step of adding water to the liquid MPC and performing ultrafiltration treatment and a step of subjecting the liquid MPC to neutralization treatment before the prepared milk is fermented.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】高タンパク質でありながら、滑らかな食感を有する濃厚な発酵乳を合理的に製造する方法の提供。【解決手段】原料乳を濃縮し、液状の乳タンパク質濃縮物(MPC)を得ることと、液状のMPCに、単糖類及び/又は二糖類を配合してなる調合乳を調製することと、調合乳を発酵させることと、を含む、滑らかな食感を有する濃厚な発酵乳の製造方法。調合乳のタンパク質の濃度は、7.5~20重量%であることが好ましく、限外ろ過処理により、原料乳を濃縮することを含む、製造方法。更に、原料乳を濃縮する前に、原料乳を酸性化処理することと、液状のMPCに水を添加し、限外ろ過処理することと、調合乳を発酵する前に、液状のMPCを中和処理することと、を含む製造方法。【選択図】図1
