PROBLEM TO BE SOLVED: To provide a method for producing a relatively high oil content of oil-in-water type emulsion containing fat and oil, protein, an emulsifier, and water and having good flavor excellent in milk taste feeling and rich taste by a simple method.SOLUTION: A method for producing an oil-in-water type emulsion using fat and oil, milk protein, an emulsifier, and water as raw materials comprises: preparing a preliminary emulsion (A) containing 50-85 wt% oil using the fat and oil, the emulsifier, and the water excluding the milk protein preparing a final emulsion (C) by stirring and mixing a preliminary emulsion (A) obtained by passing the preliminary emulsion (A) through a hydrophilic porous membrane having micropores of 10 μm or less with a water phase (B) obtained by atomizing an aqueous solution containing the milk protein and subsequently performing direct heat sterilization and indirect cooling to obtain an oil-in water type emulsion (D).SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,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及びコク味に優れた風味良好な比較的高油分の水中油型乳化物の製造方法を提供することを課題とする。【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油分50~85重量%の予備乳化液(A)を調製し、該予備乳化液(A)を10μm以下の微細細孔を有する親水性多孔質膜に通過させて得られた予備乳化液(A’)と乳蛋白質を含む水溶液を微粒化処理した水相(B)とを撹拌混合して本乳化液(C)を調製し、その後に直接加熱殺菌及び間接冷却を行い水中油型乳化物(D)を得る。【選択図】なし
