PROBLEM TO BE SOLVED: To provide a milk protein hydrolyzate excellent in flavor without using a highly purified milk protein raw material and a method for producing the same. A milk protein hydrolyzate in which the total content of capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, and oleic acid is 50 mg / kg or less in terms of solid content. The ratio of the fraction having a molecular weight of less than 5,000 daltons in the molecular weight distribution of the milk protein hydrolyzate is preferably 70 area% or more. The method for producing a milk protein hydrolyzate comprises a step of enzymatically decomposing a milk protein raw material with a proteolytic enzyme to obtain an enzymatic decomposition product, and the enzymatic decomposition product is capric acid, lauric acid, myristic acid, palmitic acid, stearic acid. And a step of purifying so that the total content of oleic acid is 50 mg / kg or less in terms of solid content to obtain a milk protein hydrolyzate. [Selection diagram] None【課題】高度に精製された乳蛋白質原料を用いなくても風味に優れた、乳蛋白質加水分解物及びその製造方法の提供。【解決手段】カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸及びオレイン酸の合計の含有量が、固形分換算で５０ｍｇ／ｋｇ以下である、乳蛋白質加水分解物。乳蛋白質加水分解物の分子量分布における分子量５，０００ダルトン未満の画分の割合が、７０面積％以上であることが好ましい。乳蛋白質加水分解物の製造方法は、蛋白質分解酵素による乳蛋白質原料の酵素分解を行って酵素分解物を得る工程と、酵素分解物を、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸及びオレイン酸の合計の含有量が固形分換算で５０ｍｇ／ｋｇ以下となるように精製し、乳蛋白質加水分解物を得る工程を有する。【選択図】なし
