PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsion excellent in full body and flavor even with containing soybean instead of a milk component.SOLUTION: A condensed soybean milk-containing oil-in-water type emulsion is manufactured through an emulsification process for manufacturing an oil-in-water type emulsion by mixing and emulsifying oil and fats, water, an emulsifier and condensed soybean milk. Whipped cream may be manufactured by further passing through a whipping process for manufacturing the whipped cream by stirring the oil-in-water type emulsion obtained in the emulsification process and demulsifying and air holding. Percentage of a soybean solid component of the condensed soybean may be 15 wt.% or more. The condensed soybean may be condensed soybean obtained by a vacuum evaporation concentration. In the manufacturing method, the oil and fats may be vegetable oil and the milk component may not be blended.SELECTED DRAWING: None【課題】乳成分の代わりに豆乳を含んでいても、コク及び風味に優れる水中油型乳化物を提供する。【解決手段】油脂類、水、乳化剤及び濃縮豆乳を混合して乳化させることにより水中油型乳化物を調製する乳化工程を経て、濃縮豆乳含有水中油型乳化物を製造する。前記乳化工程で得られた水中油型乳化物を攪拌して解乳化及び抱気させることによりホイップドクリームを調製するホイップ工程をさらに経ることにより、ホイップドクリームを調製してもよい。前記濃縮豆乳の大豆固形分の割合は１５重量％以上であってもよい。前記濃縮豆乳は真空蒸発濃縮で得られた濃縮豆乳であってもよい。本発明の製造方法では、前記油脂類は植物油であってもよく、乳成分を配合しなくてもよい。【選択図】なし
