| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing an oil-in-water emulsified product, preventing as much as possible flavor deterioration caused by denaturation of oil and fat, and milk protein as the raw material of the oil-in-water emulsified product in a production process, in view of the fact that the demand of consumers for flavor is upgraded, and improving astringent taste remaining when eating the oil-in-water emulsified product.SOLUTION: This method for producing the oil-in-water emulsified product containing 10-50 wt.% oil and fat and milk protein includes a preliminary emulsifying process, a heat sterilizing process, a cooling process and an aging process. In more details, in the method for producing the oil-in-water emulsified product, the oil-in-water emulsified product is kept in a nitrogen gas positive pressure condition in the aging process, the preliminary emulsifying process includes preliminary emulsification in a device whose head space is filled with nitrogen gas, and the oil-in-water emulsified product has foaming property. |
