PROBLEM TO BE SOLVED: To provide a process for producing a concentrated fermented milk having rich texture and flavor in which, despite the high percentage content of protein due to concentration during production, it has a smooth texture and the syneresis during storage can be suppressed.SOLUTION: Provided is a process for producing a concentrated fermented milk having a protein percentage content of 5.6 wt.% or more, comprising: a heat sterilization step of sterilizing a fermented milk mix by heating at 110 to 145°C for 0.1 to 30 seconds to obtain a sterilized fermented milk mix and a fermentation step of adding a starter to this sterilized fermented milk mix and subjecting fermentation to obtain a curd.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2019,JPO&INPIT【課題】濃厚な食感および風味を有する濃縮発酵乳の製造方法であって、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、滑らかな食感を有し、かつ、保存中の離水を抑制することのでき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、発酵乳ミックスを110~145℃で0.1~30秒間加熱殺菌して、殺菌済の発酵乳ミックスを得る加熱殺菌工程、および、この殺菌済の発酵乳ミックスにスターターを加えて発酵させ、カードを得る発酵工程、を含む濃縮発酵乳の製造方法。【選択図】図1
