PROBLEM TO BE SOLVED: To provide a novel technique for suppressing a decrease in viscosity without impairing texture and flavor in a method for producing stirred fermented milk including mixing an auxiliary raw material solution.SOLUTION: Stirred fermented milk is produced by the steps of: adding a starter to fermented milk raw material and performing fermentation to prepare a fermented milk base crushing the prepared fermented milk base and mixing an auxiliary raw material solution with the crushed fermented milk base immediately or within 10 min after the crushing to prepare stirred fermented milk.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】副原料溶液を混合することを含む撹拌型発酵乳の製造方法において、食感や風味を損なうことなく粘度低下を抑制する新規な技術の提供。【解決手段】発酵乳原料にスターターを添加し、発酵させて発酵乳ベースを調製する工程、調製した発酵乳ベースを破砕する工程、破砕された発酵乳ベースに、前記破砕直後から破砕後10分以内に、副原料溶液を混合して撹拌型発酵乳を調製する工程により、撹拌型発酵乳を製造する。【選択図】なし
