PROBLEM TO BE SOLVED: To provide a fermented milk having a smooth texture in spite of its low fat-non-fat and high protein, and to provide a method for producing the same solving the problem that, in the conventional fermented milk, there is a problem of dryingness, and sufficiently acceptable flavor and texture has not been obtained.SOLUTION: Provided is a method in which a prescribed amount of glucose and/or saccharose is incorporated into a raw material milk of high protein, and the same is fermented, and also provided is a fermented milk obtained by the method.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】本発明は、低脂肪・無脂肪、高タンパク質でありながら、滑らかな食感を有する発酵乳を提供することを課題とし、かかる発酵乳では従来、パサつきの問題があり、十分に満足できる風味や食感が得られていなかった。【解決手段】本発明は、高タンパク質の原料乳に、所定量のブドウ糖および/またはショ糖を含有せしめ、これを発酵する方法、および当該方法により得られる発酵乳に関する。【選択図】図1
