PROBLEM TO BE SOLVED: To provide a process for producing a concentrated fermented milk in which, despite the high percentage content of protein due to concentration during manufacturing, there is no deterioration in texture or flavor due to rough surface or the like, and having a smooth texture.SOLUTION: Provided is a process for producing a concentrated fermented milk having a protein percentage content of 5.6 wt.% or more, and comprising a fermentation step of adding a starter and lactase to a sterilized fermented milk mix and subjecting to fermentation to obtain a curd. The production process may include: (a) a heat sterilization step of sterilizing a fermented milk mix by heating at an elevated temperature for a predetermined period (for example, at 110 to 145°C for 0.1 to 30 seconds, or at 70 to 110°C for 30 seconds to 10 minutes) before the fermentation step, to obtain the above-mentioned sterilized fermented milk mix (b) a material adjustment step of adjusting the material composition of a fermented milk mix before the heat sterilization step so that the percentage content of protein becomes 5.6 wt.% or more, to obtain a fermented milk mix or the like.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2019,JPO&INPIT【課題】製造時の濃縮によるタンパク質の高い含有率にもかかわらず、ざらつきなどによる食感や風味の悪化がなく、滑らかな食感を有する濃縮発酵乳の製造方法を提供する。【解決手段】タンパク質の含有率が5.6重量%以上である濃縮発酵乳の製造方法であって、殺菌済の発酵乳ミックスにスターターおよびラクターゼを加えて発酵させ、カードを得る発酵工程、を含む濃縮発酵乳の製造方法。この製造方法は、(a)発酵工程の前に、発酵乳ミックスを高温で所定の時間(例えば、110~145℃で0.1~30秒間、または、70~110℃で30秒間~10分間)加熱殺菌して、上記殺菌済の発酵乳ミックスを得る加熱殺菌工程、(b)加熱殺菌工程の前に、タンパク質の含有率が5.6重量%以上になるように、発酵乳ミックスの材料組成を調整して、発酵乳ミックスを得る材料調整工程、などを含むことができる。【選択図】図1
