JP2007104995A - Delicious fermented milk with less milk fat, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for improving milk fat feeling of low fat fermented milk without using an additive such as milk fat substitute, and to obtain delicious low fat fermented milk obtained by the method. <P>SOLUTION: The delicious low fat fermented milk is obtained by reducing dissolved oxygen concentration in a raw material mix of the fermented milk when starting fermentation to ≤5 ppm, performing the fermentation at a temperature of 30°C-39°C or bringing an addition amount of a starter to be added to the fermentation milk mix to 50%-25% of a normal addition amount, and performing the fermentation at a temperature of 38°C-46°C. As a result of this, the low fat fermentation milk is improved in taste smoothness and milk flavor in spite of using no additive such as milk fat substitute. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

In the fermented milk with reduced milk fat content, the present invention prevents deterioration of flavor and texture resulting from the reduced milk fat content without using an additive such as a milk fat substitute. Further, the present invention relates to a method for producing fermented milk with reduced milk fat content, which can improve the flavor and texture of the product having a normal concentration of milk fat, and fermented milk obtained by the method.

Fermented milk is a food widely eaten as a representative of health food. However, from the viewpoint of health foods, normal fermented milk contains about 3% by weight (hereinafter “weight” is omitted) of milk fat, so there is less fat and less calories due to increased diet orientation. Many people are calling for fermented milk. Therefore, many fermented milks with low fat have been provided on the market in recent years. However, since milk fat has a great influence on the good milk flavor and texture of fermented milk, in providing fermented milk with low milk fat, it is inevitably lowered by reducing milk fat. Therefore, it has been necessary to supplement or improve the good milk flavor and texture.

Most of these methods are methods of adding low-calorie additives that replace milk fat, and agar, gelatin, etc. are mainly used as substitutes. These are used to impart a “smooth texture” and replace the “smooth texture” including the reduction of acidity imparted by milk fat in a pseudo manner. Therefore, it does not compensate for the deterioration of milk flavor associated with the reduction in fat, particularly the lack of “richness of taste (kokumi)”. This lack of “taste richness” has a particularly large effect on the deterioration of milk flavor, so in addition to the agar and gelatin, many milk flavoring agents have been reported to enhance milk flavor. (For example, Patent Document 1).

Both methods have been proposed from the idea of supplementing milk fat with some alternative, and from the viewpoint of appealing more natural taste, if possible, the previous milk fat substitute and milk flavor There has been a demand for a method for suppressing or improving the deterioration of flavor and texture without using an additive such as an imparting agent, or unavoidably using an additive, with as little use as possible.

On the other hand, as a method of giving a fine texture to fermented milk and further improving the firmness of the fermented milk tissue, the present inventors reduced the dissolved oxygen concentration in the fermented milk mix to 5 ppm or less in a state of 30 ° C. to When fermentation is performed at a fermentation temperature lower than usual, such as 37 ° C. (Patent Document 2) and 38 ° C. to 40 ° C. (Patent Document 3), it has a fine and mellow flavor, and the firmness of the tissue can withstand transportation. It has been reported that a new fermented milk can be obtained. They are intended for fermented milk having a normal concentration of milk fat, and are not intended for fermented milk that has caused problems in flavor and texture as a result of intentionally reducing milk fat. There was no.

JP 2003-250482 A Japanese Patent No. 3644505 Japanese Patent No. 3666871

In the present invention, a mellow texture and milk flavor derived from milk fat that are lost by intentionally reducing the milk fat content of fermented milk (hereinafter referred to as “milk fat” The method of producing fermented milk and the resulting milk fat that can effectively prevent deterioration by means of the production process without using a milk fat substitute or milk flavoring agent, etc. It has been accomplished as a problem to provide fermented milk with improved feeling and reduced milk fat content. In addition, among fermented milks that have been intentionally reduced in milk fat content, fermented milk having a milk fat content of 1% or more provides fermented milk having a milk fat feeling that is at least equal to or equal to that of ordinary fermented milk. It was accomplished as a task to do.

As a result of intensive studies to solve the above two problems, the present inventors are mixing a fermented milk mix in which the milk fat content is reduced from about 3% of the normal concentration to 0.1% to 2.0%. The conventional method is performed by reducing the dissolved oxygen concentration to 5 ppm or less and lowering the fermentation temperature below normal and / or greatly reducing the amount of starter added to the mix from the usual amount added. It was found that fermented milk with a clearly improved feeling of milk fat can be obtained as compared with fermented milk having a low fat content produced in 1. In particular, when the milk fat content is 1.0% or more, fermented milk having a milk fat content of about 3% produced by a usual method even when no milk fat substitute or milk flavor imparting agent is used. It has been found that the fermented milk is equivalent to or equal to or better.

Here, according to the nutritional labeling standard, “low fat” is given if the fat content per 100 g of food is 3 g (milk fat content 3%) or less. However, in the case of fermented milk, the normal product itself has a fat content of about 3%, so the “low fat” highlight is given to products with a fat content of 1.5% or less. “Fat free” is highlighted on products with a fat content of 0.5% or less. The effect of the present invention is remarkable from the “low fat” region to the “non-fat” region, but the effect of the invention can be clearly confirmed from the product in which the milk fat concentration is reduced to about 2% as will be described later. Therefore, the subject matter of the present invention is not limited to fermented milk that can display “low fat” or “non-fat”, and products having a milk fat content of 2.0% or less as fermented milk having a lower milk fat content than usual. It was a thing. In other words, from the results of sensory evaluation, when the milk fat content of the normal product was about 3%, it was possible to clearly perceive a decrease in milk fat feeling when the milk fat content decreased to 2.0% in the conventional manufacturing method ( Table 5) Fermented milk requiring improvement of milk fat feeling to which the present invention is applied was made into fermented milk having a milk fat content of 2% or less.

Lowering the fermentation temperature or lowering the starter addition amount in combination with lowering the dissolved oxygen concentration of the fermented milk mix to 5 ppm or less alone, lowering the fermentation temperature from 30 to 39 ° C. Fermented milk with improved milk fat feeling is obtained by performing fermentation at ℃, and lowering the starter addition amount than usual makes the addition amount 50% to 25% of the normal addition amount at a fermentation temperature of 38 ℃ to 46 ℃ It was confirmed that fermented milk with improved milk fat feeling can be obtained. In each condition, it was also confirmed that the fermentation time ended within 3 to 7 hours when the fermentation process was completed within one day.

In the case of the present invention, lowering the fermentation temperature and lowering the starter addition amount may be combined to use various conditions (for example, the fermentation temperature is 34 ° C., the starter addition amount is set to 60% of the usual amount). Although possible, it is not recommended due to problems such as complicated combinations and diluting merits of individual conditions. For example, in the method of greatly reducing the starter addition amount, the fermentation temperature can be carried out at 38 to 46 ° C. at 50% to 25% of the normal addition amount. It is more reasonable to use a method of lowering the amount of starter added when performing fermentation at normal temperature.

However, especially in the critical range of each condition, combining the two factors of the fermentation temperature and the amount of starter added can improve the yield of the product obtained compared to the case of a single product, so the necessity of combining both arises. . For example, since the fermentation temperature of 39 ° C. is the upper limit temperature for obtaining fermented milk with improved milk fat feeling under temperature conditions alone, there may be cases where a product with the desired properties cannot be obtained, and the product yield tends to decrease. Therefore, it is possible to improve the product yield by combining the conditions for reducing the amount of starter added. Because of the above merits, in the case of the method of reducing the amount of starter added, the application temperature range was set to 38 ° C., which partially overlaps with the conditions based only on the fermentation temperature.

Even in the method of the present invention, when the milk fat content of the fermented milk mix is greatly reduced to less than 1.0% to about 0.1%, milk fat is used under the condition that no additives such as milk fat substitutes are used. It is difficult to obtain the same level of milk fat feeling in all sensory evaluation items with respect to normal fermented milk of about 3% per minute. However, even at such a low milk fat concentration, the fermented milk produced by the method of the present invention has a milk fat sensation that is clearly improved compared to a normal product. For example, fermented milk having a milk fat content of 0.5% according to the present method is When compared with fermented milk having a milk fat content of 1.5% obtained by a normal fermentation method, it was confirmed that the score of “richness of taste (bodily)” was clearly high (Table 3a). In addition, the fermented milk according to the present invention has a fermented milk of 1.5% milk fat obtained by a normal fermentation method, even when the milk fat content is as low as 0.1%. (Table 3b).

As described above, the present invention provides milk with only a device in the production process without using a milk fat substitute or a milk flavor imparting agent in a state where the milk fat content is low from 0.1% to 2.0%. It has the effect that deterioration of the milk fat feeling accompanying fat reduction can be suppressed. Especially when milk fat content is between 1.0% and 1.5%, it is possible to obtain a milk fat feeling equivalent to or higher than that of a normal product without using additives, and “low fat” is highlighted and “added” This has the effect that it is possible to add a highlight of “no object”. In other words, it is possible to provide fermented low-fat milk that is “no additives” and “delicious” even though the milk fat content is between 1.0% and 1.5%, even though it is “low fat”. It has a remarkable effect that has never been seen before.

Hereinafter, the present invention will be described in detail. Lactic acid bacteria starter inoculated into the mix according to the present invention is generally used for the production of fermented milk in addition to L. bulgaricus, Streptococcus thermophilus, L. lactis, and Lactobacillus lactis. In the present invention, Lactobacillus bulgari standardized as a yogurt starter in the Codex standard can be used. A starter based on a mixed starter of cas (L. bulgaricus) and Streptococcus thermophilus (S. thermophilus) can be preferably used. Based on this yogurt starter, after considering the fermentation temperature and fermentation conditions of the desired fermented milk, add other lactic acid bacteria such as Lactobacillus gasseri (B.) and Bifidobacterium Also good.

Combined with the method of reducing dissolved oxygen in the fermented milk mix in the present invention, reducing the fermentation temperature and reducing the amount of starter added can be combined with the dissolved oxygen reduction method alone, or by combining both conditions, In addition, it can also be implemented in combination with the dissolved oxygen reduction method. However, in order to enjoy the merits in each condition, it is more desirable in terms of process control to combine each with the dissolved oxygen reduction method alone.

First, when the method for lowering the fermentation temperature is combined with the dissolved oxygen reduction method alone, the temperature condition can be in the range of 30 ° C to 39 ° C. This condition is a temperature range in which the maximum temperature is slightly lower than the condition shown in Patent Document 3. The reason is unknown, but it is thought that the low milk fat content of the fermented milk mix to be applied has an effect. In this case, since the fermentation time is prolonged at a temperature around 30 ° C., and the improvement in milk fat feeling tends to be weak at around 39 ° C., the preferred conditions are 32 ° C. to 38 ° C., and the more preferred conditions are 34 ° C. to 37 ° C. ° C.

Next, when combining the reduction of the starter addition amount alone with the dissolved oxygen reduction method, the starter addition amount is 50% to 25% of the normal conditions. Moreover, the fermentation temperature can use the range of 38 degreeC-46 degreeC on these conditions. Under conditions where the temperature is high, a milk fat feeling can be secured by further reducing the amount of starter added. However, since 46 ° C. is a threshold value that can improve milk fat feeling, the manufacturing process is more difficult to manage than other temperatures. Therefore, a preferable temperature condition is 38 ° C to 45 ° C, more preferably 39 ° C to 43 ° C. The merit of adopting this method is that fermentation can be performed at the fermentation temperature that is usually used. When using the normal fermentation temperature, the temperature control is the same as that of the normal product and it is easy. There is also a merit that the risk of occurrence or the like can be greatly reduced.

The normal starter addition amount serving as a reference for the starter addition amount of the present invention described above is a fermented milk mix that has not been subjected to a treatment for reducing dissolved oxygen, and a lactate acidity of 0. 0 after 3 hours of fermentation temperature of 43 ° C. The addition amount of the starter used when performing fermentation giving 7% is a normal starter addition amount, and the amount is 100%.

Raw material mix used in the present invention is a milk fat substitute by heating and dissolving raw materials commonly used in the production of fermented milk, such as milk, skim milk, skim milk powder, other milk materials, sugar, sugar, fragrance, water, etc. Or the like, gelatin solution, agar solution, pectin or the like previously heated and dissolved is added and mixed. However, in the case of the present invention, for example, in the case of about 1.0% to 2.0% of milk fat, it is equivalent to a product having a normal concentration of milk fat without adding a milk fat substitute or the like, or more milk fat Since it is possible to provide a product rich in feeling, an embodiment in which gelatin or the like is not added in the above concentration range can be said to be a more preferable embodiment of the present invention. Therefore, in the case of the method of the present invention, the addition of a milk fat substitute or the like may be considered when providing a product in the “non-fat” region where the milk fat content is 0.5% or less.

In addition, when manufacturing this invention fermented milk, milk fat content can be controlled between 0.1% and 2% by changing the compounding ratio of raw milk and skim milk powder in a mix. Here, when using only nonfat dry milk without using raw milk using normal nonfat dry milk, SNF (non-fat milk solids) becomes the same value as normal fermented milk due to residual fat in the nonfat dry milk. When adjusted so that the milk fat content is about 0.1%.

The raw material mix with adjusted milk fat concentration obtained as described above is homogenized, sterilized, and then cooled to a predetermined temperature (fermentation temperature). In this state, a treatment for reducing the dissolved oxygen concentration described later may be performed. However, when the dissolved oxygen concentration is reduced by nitrogen replacement or the like, the dissolved oxygen lowering treatment may not be performed at this time. Next, inoculate the normal addition amount or lactic acid bacteria starter reduced from the normal addition amount, in the case of pre-fermentation, start filling by filling in the tank, and in the case of post-fermentation, start filling by filling a distribution food container To do. Moreover, you may add sugar liquid etc. to these mix after completion | finish of fermentation.

As a method for reducing the dissolved oxygen concentration in the mix, any method such as a gas replacement treatment with an inert gas, a membrane separation method using a deoxygenation membrane, or the like can be used. The important thing is that the dissolved oxygen concentration in the mix is lowered to 5 ppm or less. Among the above, the method using the inert gas replacement can be performed after the starter addition as described above, and there are few restrictions on the process compared to the method such as membrane separation.

Hereinafter, although the method by inert gas substitution is described, the substitution treatment may be performed from the stage of preparing the raw material mix to the start of the fermentation after inoculating the starter, and the substitution time in the production process is arbitrary. However, since it is important that the dissolved oxygen concentration is maintained at a reduced state at the start of fermentation, it is desirable to perform the inert gas replacement treatment of the mix immediately before and after inoculating the starter.

As for the dissolved oxygen concentration of the mix at the start of fermentation, a better result is obtained as the concentration is lower in the examination so far, and the tendency is the same as the result shown in Patent Document 2 even in the case of the method of the present invention. For example, when the temperature of the mix is about 40 ° C., it is 5 ppm or less, preferably 3 ppm or less. And when the fermentation temperature is lowered, the effect is common in the case of reducing the amount of starter added, and the fermentation time works to shorten the fermentation process, so the fermentation time can be reduced to 3-7 hours no matter which method is used. It can be carried out.

When performing inert gas replacement as a method for reducing the dissolved oxygen concentration, nitrogen gas, argon gas, helium gas, etc. can be used as the inert gas. Among them, nitrogen gas is usually used in foods. It can be used more suitably as the inert gas. As a method for replacing dissolved oxygen with an inert gas, a known method such as a method of directly bubbling these inert gases into the mix, a method using a static mixer, or a gas mixed into the mixer together with the mix is used. be able to.

When a membrane separation method is performed as a method for reducing the dissolved oxygen concentration, a hollow fiber membrane (such as Mitsubishi Rayon MHF304KM) can be used as a deoxygenation membrane. The method of using the membrane may be used with reference to the method of using the membrane, and when the dissolved oxygen concentration is reduced by applying it to the mix before the starter is added, the membrane separation method can be carried out.

In the case of the method of the present invention, the fermentation temperature and the starter addition amount are set from the viewpoint of ending fermentation within a time in which the entire fermentation process can be completed in one day. Therefore, considering long-time fermentation, it is considered that different temperature ranges and starter addition amounts may be used. However, as a basic idea, in the production of fermented milk in which the milk fat content is reduced to 0.1% to 2.0%, the dissolved oxygen concentration in the fermented milk mix is set to 5 ppm or less, and the fermentation temperature is set to normal fermentation conditions. If the effect that fermented milk with improved milk fat feeling is obtained by significantly reducing the addition amount of the starter added to the fermented milk mix from the normal addition amount is shown. Obviously, the technology is within the scope of the present invention.

Hereinafter, the method of the present invention will be described in more detail based on examples and test examples, but the present invention is not limited thereto.
[Example 1] Production of low-fat fermented milk by the method of the present invention (fermentation temperature 38 ° C)
A mix was prepared by mixing 35.7 kg of milk, 6.8 kg of skim milk powder, and 53.5 kg of water. The mix composition was calculated with reference to Japanese food standard ingredient five revisions, milk composition: SNF 8.8%, milk fat 3.8%, skim milk composition: SNF 95.2%, milk fat 1.0%. Next, the prepared mix was sterilized by heating at 95 ° C. for 5 minutes, and then cooled to 38 ° C., and the lactic acid bacteria starter {L. The mixed culture was inoculated with 2.0%. Nitrogen gas was mixed and dispersed in this mix through a pipe, and the dissolved oxygen concentration was adjusted to 5 ppm or less. This was filled in a container and fermented at 38 ° C., and after the lactic acid acidity reached 0.7% (fermentation time 3 hours), the fermentation was stopped by cooling to 10 ° C. or lower to obtain a final product. The composition of the final product in this case is SNF 10.0% and milk fat content 1.5%.
At the same time, when the fermented milk mix having a normal concentration (3.0%) of milk fat is subjected to normal fermentation at 43 ° C. for 3 hours, the sense of milk fat is compared with the product of the present invention as a control product. The product of the present invention clearly showed a stronger milk fat feeling than the control product. (See Test Example 1 Table 1a)

In addition, SNF of each milk fat content adjusted product in each example and test example is fixed at 10.0%. Therefore, the total solid content becomes lower as the milk fat content is reduced. For example, in the case of fermented milk having a milk fat content of 1.5%, the total solid content is 11.5%, whereas the total solid content of fermented milk having a milk fat content of 0.5% is 10.5%. %. However, the solid content equivalent to the reduced milk fat content is not supplemented with SNF. This is because increasing the SNF generates an effect that compensates for the rich taste. Therefore, it can be evaluated that the effect of the method of the present invention obtained this time is clearly brought about by the method of the present invention.

The lactic acid acidity was calculated by titrating with 0.1N NaOH and using phenolphthalein as an indicator.

[Test Example 1] Comparison of milk fat feeling between the low-fat fermented milk of the present invention and a normal product The production method of Example 1 was applied to a fermented milk mix having various milk fat concentrations, and the milk fat content was 1.5% and 1.3. 8% or 9% of the fermented milk of the present invention prepared at the same time to be%, 1.0%, and 0.9%, and at the same time prepared by the normal fermentation method (control method) fermented milk of 3.0% milk fat content A sensory evaluation test was conducted by a two-point strength test method using a professional panelist. The evaluation items were four types including “smoothness of tongue”, “mellowness of taste”, and “richness of taste (richness)” plus “degree of acidity” as a reference. In particular, the result of “richness of taste (bodily)” was evaluated more preferentially as a sensory evaluation representing a feeling of milk fat. The obtained results are shown in Table 1 a) to d). As a result, the fermented milk of the present invention having a milk fat content of 1.0% was given almost the same evaluation as a normal product in terms of “richness of taste (bodily)” and “smoothness of tongue”. The products of the present invention having a milk fat content of 1.3% and 1.5% have the same “smoothness to the touch” and are clearer than the normal product in terms of “mellowness of taste” and “richness of taste”. Was given a strong rating. From the above, the product of the present invention is a “delicious low-fat fermented milk” having a milk fat feeling equivalent to or higher than that of a normal product (milk fat content 3%) when the milk fat content is 1.0% or more. It was confirmed that

[Example 2] Production of low-fat fermented milk by the method of the present invention (starter reduction method).
The same production as in Example 1 was carried out except that the addition amount of the lactic acid bacteria starter was 0.8% (40% of the normal addition amount) and the fermentation temperature was 43 ° C. When the flavor and texture of the obtained product were compared with a normal product having a milk fat of 3.0%, as shown in Table 2, the milk fat concentration of 3.0% was almost the same as that of a normal product. confirmed.

[Test Example 2] Sensory evaluation test of a low-fat normal fermented product (milk fat 1.5%) and a non-fat product of the present invention (milk fat 0.5%, 0.1%) Since there was concern that the sensory evaluation test with fermented milk having a milk fat content of 3% would result in a unilateral evaluation, fermented milk that had undergone normal fermentation with 1.5% milk fat reduction ( Control product) and fermented milk of the present invention having a milk fat concentration of 0.5% and 0.1% were subjected to the same sensory evaluation test as in Test Example 1. The obtained results are shown in Tables 3a and 3b. The result of the fermented milk of the present invention having 0.5% milk fat was “stronger” than the fermented milk having a milk fat content of 1.5% prepared by the usual manufacturing method in the “richness of taste (rich)” . In addition, 0.1% of the fermented milk of the present invention was “equivalent” to the control product in “richness of taste (bodily)”. On the other hand, “smoothness of tongue” was inferior to the control product, and it was found that it is necessary to examine the addition of a milk fat substitute for the overall feeling of milk fat considering all evaluation axes. However, even in the region where “no fat” can be displayed, it was confirmed that the fermented milk of the present invention clearly improved the feeling of milk fat.

[Test Example 3] Examination of relationship between fermentation temperature and milk fat feeling, etc. The effect of fermentation temperature on milk fat feeling and tissue firmness at a milk fat content of 1.5% was examined. Manufactured according to the production method of Example 1 except that the fermentation temperature and fermentation time were varied, and the comparison object such as milk fat feeling was fermented milk that had been subjected to normal fermentation of 3% milk fat. At that time, the examination range of the fermentation temperature was set based on the fact that the fermentation was completed within 7 hours. In addition, as an example of the application product of the present invention, conformity when applied to each fermented milk of pre-fermentation (mainly dessert type) and post-fermentation (mainly hard type) with reference to the firmness of the structure of the obtained fermented milk Sex was also evaluated. The results are shown in Table 4.

[Test Example 4] Examination of Milk Fat Concentration that Feels Flavor Degradation In order to evaluate the application range of the present invention, a sensory evaluation test was performed between normal fermented milks having different milk fat concentrations. Table 5 shows the sensory test results between the normal milk fat concentration (3.0%) and each normal fermented milk with the milk fat content reduced to 2.0%. As a result, when the milk fat concentration decreases to 2.0%, the evaluation of “rich taste (brightness)” is slightly blurred, but “smoothness of touch”, “mellowness of taste”, “richness of taste (richness) It was confirmed that the evaluation of fermented milk with 2.0% milk fat was lowered on all three evaluation axes. Therefore, when the milk fat concentration is reduced to 2.0% as a whole, it is possible to clearly feel a decrease in milk fat feeling, so that the product to which the present invention is applied is a fermented milk product having a milk fat content of 2.0% or less. Was set.

Claims (6)

In fermented milk having a milk fat content of 0.1% to 2.0% by weight, the dissolved oxygen concentration in the fermented milk raw material mix at the start of fermentation is reduced to 5 ppm or less, and the fermentation temperature is 30 ° C. A method for producing fermented milk, characterized in that the milk fat feeling is improved by carrying out at -39 ° C. In fermented milk having a milk fat content of 0.1% to 2.0% by weight, the dissolved oxygen concentration in the fermented milk raw material mix at the start of fermentation is reduced to 5 ppm or less, and the fermentation temperature is 38 ° C. A method for producing fermented milk, characterized in that the milk fat feeling is improved by carrying out at ˜46 ° C. and setting the addition amount of the starter added to the fermented milk raw material mix to 50% to 25% of the normal addition amount. In fermented milk having a milk fat content of 1.0% to 2.0% by weight, the dissolved oxygen concentration in the fermented milk raw material mix at the start of fermentation is reduced to 5 ppm or less, and the fermentation temperature is 30 ° C. Even when no additive that affects milk fat feeling is used by performing at -39 ° C., it becomes fermented milk having a milk fat feeling equivalent to or higher than that of fermented milk having a normal concentration of milk fat. A method for producing fermented milk. In fermented milk having a milk fat content of 1.0% to 2.0% by weight, the dissolved oxygen concentration in the fermented milk raw material mix at the start of fermentation is reduced to 5 ppm or less, and the fermentation temperature is 38 ° C. Normal concentration of milk even when no additives that affect milk fat feeling are used by carrying out at ˜46 ° C. and by adding 50% to 25% of the starter added to the fermented milk raw material mix. A method for producing fermented milk, characterized in that the fermented milk has a milk fat feeling equivalent to or higher than that of fermented milk having a fat content.   5. The method for producing fermented milk according to claim 1, wherein the fermentation time is within one day, and the entire fermentation process is completed. Fermented milk obtained by the production method according to claim 1.