PROBLEM TO BE SOLVED: To provide a novel technology that enables effective use of defatted concentrated milk that has become a gel-like when thawed, because of the long freezing period and the aggregation of casein micelles.SOLUTION: Provided are: a method for producing freeze-reduction defatted concentrated milk, in which the following steps (a) to (c) are sequentially performed on the defatted concentrated milk； and a freeze-reduction defatted concentrated milk obtained therefrom. (a) a step of slowly freezing a defatted concentrated milk to produce a frozen product in which casein micelles are aggregated, (b) a step of thawing the frozen product to produce a thawed product, (c) a step of homogenizing the thawed product so that the particle size distribution of casein micelles has two peaks.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2020,JPO&INPIT【課題】凍結期間が長く、カゼインミセルが凝集しているため、解凍した際にゲル状となった脱脂濃縮乳を有効に利用できるような新しい技術を提供する。【解決手段】脱脂濃縮乳について、以下の工程（ａ）～（ｃ）を順次行う、凍結還元脱脂濃縮乳の製造方法およびこれにより得られる凍結還元脱脂濃縮乳。（ａ）脱脂濃縮乳を緩慢凍結して、カゼインミセルが凝集した凍結物を得る工程（ｂ）凍結物を解凍して解凍物を得る工程（ｃ）解凍物を、カゼインミセルの粒度分布が二つのピークとなるように均質化をする工程【選択図】図１
