PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsion comprising fat, milk protein, an emulsifier, and water by a simple method, the emulsion having a good flavor with an excellent milk taste.SOLUTION: A method for producing an oil-in-water type emulsion using fat, milk protein, an emulsifier, and water as raw materials, comprising: preparing a preliminary emulsion by using the fat, the emulsifier, and the water, except the milk protein subsequently preparing a final emulsion by adding an aqueous phase obtained by subjecting an aqueous solution containing the milk protein to an atomization treatment and thereafter subjecting the solution to a disinfection or sterilization treatment. The atomization treatment includes either a high-pressure homogenizer treatment at a homogenizing pressure of 0.5 to 50 MPa or high peripheral speed agitation at a peripheral speed of 25 m/S or more. The milk protein is one or more selected from defatted milk, defatted concentrated milk, defatted powdered milk, whole powdered milk, and cheese whey powder.COPYRIGHT: (C)2015,JPO&INPIT【課題】油脂、乳蛋白質、乳化剤及び水を含む水中油型乳化物において、簡便な方法で乳味感の優れた風味良好な水中油型乳化物を提供する。【解決手段】油脂、乳蛋白質、乳化剤及び水を原料とする水中油型乳化物の製造において、乳蛋白質を除く油脂、乳化剤及び水を用いて予備乳化液を調製し、その後に乳蛋白質を含む水溶液を微粒化処理した水相を添加して本乳化液を調製し、その後、殺菌又は滅菌処理して水中油型乳化物を得る。微粒化処理が、均質圧0.5~50MPaの高圧ホモジナイザー処理または周速25m/S以上の高周速撹拌のいずれかであり、乳蛋白質が脱脂乳、脱脂濃縮乳、脱脂粉乳、全脂粉乳、チーズホエーパウダーから選択されるいずれかの1種以上由来である。【選択図】なし
