PROBLEM TO BE SOLVED: To provide an oil-in-water emulsion capable of using a wide milk raw material, excellent in milk taste and milk feeling even by a scarce milk raw material, and having moderate feeling of fat like fresh cream, and in the case of a foaming oil-in-water emulsion, excellent in viscosity, workability when whipping, foaming, shape retention, and outer appearance, and excellent in melting feeling in the mouth, palate feeling, milk taste, moderate feeling of fat, and milk feeling of a foaming product.SOLUTION: A method for producing an oil-in-water emulsion having, as raw material, oil and fat, milk protein, an emulsifier and water includes using milk protein and an emulsifier separately when preparing the oil-in-water emulsion. In more details, the method for producing the oil-in-water emulsion (B) includes previously preparing an oil-in-water emulsion (A), using oil and fat, an emulsifier and water excluding milk protein, and bringing the product to the oil-in-water emulsion (B) using milk protein followed by pasteurizing or sterilization processing the emulsion. The oil-in-water emulsion (B) is mixed with a milk fat-containing emulsion so as to make a milk fat/vegetable fat-containing oil-in-water emulsion.COPYRIGHT: (C)2013,JPO&INPIT【課題】幅広い乳原料が使用でき乳原料が少なくても、乳味、乳感に優れ、生クリームの様な程良い脂肪感を持った水中油型乳化物を提供することであり、起泡性水中油型乳化物の場合は粘度、ホイップした際の作業性、起泡性、保形性、外観に優れ、起泡物の口溶け、食感、乳味、程良い脂肪感、乳感に優れた水中油型乳化物を提供する事にある。【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法であって、水中油型乳化物を調製するに際して、乳蛋白質と乳化剤を別途に用いる方法であり、予め乳蛋白質を除く、油脂、乳化剤及び水を用いて水中油型乳化物(A)を調製し、その後乳蛋白質を用いて水中油型乳化物(B)とし、その後、殺菌又は滅菌処理する水中油型乳化物(B)の製造法であり、水中油型乳化物(B)に乳脂含有乳化物を混合してなる、乳脂・植脂含有水中油型乳化物である。【選択図】なし
