PROBLEM TO BE SOLVED: To provide a method of more easily producing an oil-in-water type emulsion composition that bears a good milk taste and a fresh texture, is readily soluble in the mouth, has an appropriate shape-retaining property, and is excellent in heat shock resistance when blended into bakery as a filler.SOLUTION: An oil-in-water type emulsion composition of this invention is composed of a 50-85 wt.% aqueous phase and a 15-50 wt.% oil phase including a specified fat therein. The production method includes: adding lactic acid fermented milk of 3-10 wt.% to an oil-in-water type emulsion composition including a non-fat solid content of 2-20 wt.%； blending the mixture； adjusting a pH value of the mixture to 5.8-6.5 with an organic acid； and cooling the composition.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】乳味感良好で、みずみずしい食感と口溶け及び適度な保型性と併せて、製菓製パンへフィリング材として使用する際のヒートショック耐性に優れた水中油型乳化組成物を、より簡便に製造することができる方法を提供する。【解決手段】５０～８５重量％の水相と、油相中に特定の油脂を含有する油相１５～５０重量％からなる水中油型乳化組成物であって、２～２０重量％の無脂乳固形分を含む水中油型乳化組成物に対し、乳酸発酵乳３～１０重量％を添加、混合後、有機酸によりｐＨ５．８～６．５にｐＨ調整し、冷却する。【選択図】なし
