PROBLEM TO BE SOLVED: To provide a foamable oil-in-water type emulsion which has an excellent balance between emulsion stability and extensibility and between an eat feeling and a shape of a baked product, that is obtained by using the foamable oil-in-water type emulsion, to provide the baked product obtained by using the foamable oil-in-water type emulsion, and to provide a method for producing the baked product.SOLUTION: The foamable oil-in-water type emulsion contains: 0.3-6.5 mass% of a component consisting of a milk protein and/or a milk protein decomposition product and 10-50 mass% of such sugar alcohol that the content of disaccharide alcohol in the whole sugar alcohol is 40-70 mass%. A ratio of the component to the sugar alcohol is preferably 1:4-100. The baked product is obtained by baking a dough composition containing the foamable oil-in-water type emulsion, liquid egg, saccharinity, and corn flour. The method for producing the baked product comprises the steps of: mixing the foamable oil-in-water type emulsion, the liquid egg, the saccharinity, and the corn flour to prepare the dough composition and baking the prepared dough composition to obtain the baked product.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2016,JPO&INPIT【課題】乳化安定性及び伸展性、並びに、焼成品の製造に用いることで得られる焼成品の食感及び形状において、優れたバランスを有する起泡性水中油型乳化物、このような起泡性水中油型乳化物を用いた焼成品及び焼成品の製造方法を提供する。【解決手段】起泡性水中油型乳化物は、0.3~6.5質量%の乳蛋白質及び/又は乳蛋白質分解処理物からなる成分と、糖アルコール全体の質量に対する2糖アルコールの含有量が40~70質量%である、10~50質量%の糖アルコールと、を含む。上記成分と糖アルコールとの比は、1:4~100であることが好ましい。焼成品は、水中油型乳化物と、液卵と、糖質と、穀粉と、を含む生地組成物の焼成品である。焼成品の製造方法は、上記水中油型乳化物と、液卵と、糖質と、穀粉と、を混合して生地組成物を調製する工程と、該生地組成物を焼成し、焼成品を得る工程と、を有する。【選択図】図1
