PROBLEM TO BE SOLVED: To provide a method of manufacturing a foaming oil-in-water emulsion, which is used for topping, filling and napping in the fields of confectionery production and breadmaking, which is excellent in viscosity, operability when whipped, foaming properties and appearance, which has good shape retention properties and syneresis resistance, which is stable in quality regarding the feel of dissolving in the mouth, texture and the like, and which is excellent in production efficiency as aging time can be within 8 hours.SOLUTION: The oil-in-water emulsion includes fat, milk proteins, and water. In the method of manufacturing the foaming oil-in-water emulsion, after a disinfection or sterilization process, the oil-in-water emulsion is quenched in a cold flow passage A1. Thereafter, crystallization of the fat in the fat particles of the oil-in-water emulsion is promoted as the product is stirred in a tank B having a lower cooling ability than the cold flow passage A1. Thereafter, the oil-in-water emulsion is cooled in a cold flow passage A2.COPYRIGHT: (C)2013,JPO&INPIT【課題】製菓、製パン分野におけるトッピング用、フィリング用、ナッペ用に使用される起泡性水中油型乳化物であり、粘度、ホイップした際の作業性、起泡性、外観に優れ、保形性、耐離水性が良く、口どけ感、食感等の品質が安定しており、エージング時間が8時間以内で行うことが出来る生産効率に優れた起泡性水中油型乳化物の製造法を提供する事にある。【解決手段】油脂、乳蛋白質及び水を含む水中油型乳化物であって、殺菌又は滅菌処理後、水中油型乳化物を冷流路A1で急冷し、その後冷流路A1より冷却能力が低い槽中Bでの撹拌下で水中油型乳化物の油脂粒子中の油脂の結晶化を促進させ、その後更に水中油型乳化物を冷流路A2で冷却することを特徴とする、起泡性水中油型乳化物の製造法である。【選択図】なし
