PROBLEM TO BE SOLVED: To obtain an oil-in-water emulsion with which processed foods excellent in milky taste feeling and emulsion stability even after retort processing can be obtained, and which is used to impart milk flavor.SOLUTION: In the oil-in-water emulsion for retort-processed foods, one or more cream raw materials selected from raw cream, cream cheese, daily spread or butter are combined, the cream from the cream raw materials occupies at least 60 mass% of oil of the emulsion, the protein content is 5 pts.mass or less per 100 pts.mass of oil, and additionally a milk raw material is contained in which the content of phospholipid in the solid content from milk is 2 mass% or more.COPYRIGHT: (C)2013,JPO&INPIT【課題】レトルト処理後でも乳味感・乳化安定性に優れる加工食品を得ることができる、乳風味を付与するために使用される水中油型乳化物を得ること。【解決手段】生クリーム、クリームチーズ、デイリースプレッド又はバターの中から選択される乳脂原料から1種又は2種以上を配合し、該乳脂原料に由来する乳脂が乳化物の油分中60質量%以上を占め、且つタンパク質含有量が油分100質量部あたり5質量部以下であり、さらに乳由来の固形分中のリン脂質の含有量が2質量%以上である乳原料を含有するレトルト処理食品用水中油型乳化物。【選択図】なし
