| 摘要 |
Provided is a method for producing an oil-in-water emulsified food product composition, which is characterized in comprising a step for adding and mixing an oil containing a highly hydrophilic emulsifier, or a mixture of water and an oil containing a highly hydrophilic emulsifier, to water or an aqueous solution of a water-soluble mineral oil; a step for then adding proteins or proteins and other components; and a step for heating and sterilization, wherein the ratio of intermediate-chain fatty acids in the entire fatty acid composition of the oil is greater than 0.1 wt% but less than 100 wt%. As a result, it is possible to provide a method for producing a high-quality water-in-oil emulsified food product composition with which foaming during preparation of the oil-in-water emulsified food product is inhibited; there is no, or very little, phase separation or sedimentation after heating and disinfection; and, when the composition contains components that tend to oxidize, such as vitamins, stability of these components during storage can be maintained. |
