PROBLEM TO BE SOLVED: To provide a method for easily producing an oil-in-water type emulsion in which flavor deterioration in a heating sterilization treatment process for oil-in-water type emulsion including fat, milk protein, an emulsifier and water is reduced, and having an excellent milk taste feeling and satisfactory flavor.SOLUTION: Provided is a method for producing an oil-in-water type emulsion including a fat component of 10 to 50 wt.% and milk protein, including a preliminary emulsification step, a preliminary heating step, a heat stabilization step, a cooling step and an aging step, in which preliminary emulsification step temperature is controlled to 50 to 70°C, and also, preliminary heating step temperature is controlled to 50 to 80°C to obtain an oil-in-water type emulsion having an excellent milk taste feeling and satisfactory flavor.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の加熱殺菌処理工程における風味劣化を低減し、乳味感に優れた風味良好な水中油型乳化物の簡便な製造方法の提供を課題とする。【解決手段】油脂分１０～５０重量％及び乳蛋白質を含む水中油型乳化物の製造方法であって、予備乳化工程、予備加熱工程、加熱殺菌工程、冷却工程及びエージング工程からなる水中油型乳化物の製造方法において、予備乳化工程温度を５０～７０℃で、かつ予備加熱工程温度を５０～８０℃とすることにより、乳味感に優れた風味良好な水中油型乳化物が得られる。【選択図】なし
