PROBLEM TO BE SOLVED: To provide a method for producing an oil-in-water emulsified oil and fat composition which has rich flavor (strong taste and strong fragrance), and fresh feeling, prevents bubbles from floating/adhering to the top of a product container, and is preservable for a long period.SOLUTION: In this method for producing the oil-in-water emulsified oil and fat composition, which includes an indirect cooling step after a steam heating step, the oil-in-water emulsified oil and fat composition is produced by performing defoaming treatment after a preliminary emulsifying step before the steam heating step.COPYRIGHT: (C)2013,JPO&INPIT【課題】 風味豊かで(味が強く、香りが強い)、フレッシュ感があり、その上製品容器上部に気泡が浮上・付着することが無く、長期保存が可能な水中油型乳化油脂組成物を製造する方法を提供すること。【解決手段】 蒸気加熱工程の後に間接冷却する工程を含む水中油型乳化油脂組成物の製造方法において、蒸気加熱工程前の予備乳化工程の後に脱泡処理を行うことで、水中油型乳化油脂組成物を製造すること。【選択図】なし
