| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for easily producing an oil-in-water type emulsion in which flavor deterioration in a heating sterilization treatment process for oil-in-water type emulsion including fat, milk protein, an emulsifier and water is reduced, and having an excellent milk taste feeling and satisfactory flavor.SOLUTION: Provided is a method for producing an oil-in-water type emulsion including a fat component of 10 to 50 wt.% and milk protein, including a preliminary emulsification step, a preliminary heating step, a heat stabilization step, a cooling step and an aging step, in which preliminary emulsification step temperature is controlled to 50 to 70°C, and also, preliminary heating step temperature is controlled to 50 to 80°C to obtain an oil-in-water type emulsion having an excellent milk taste feeling and satisfactory flavor. |
