| 摘要 |
PURPOSE:To provide a method for producing an oil-in-water type emulsion capable of further enhancing the natural milky flavor, a rich taste, a thick feeling, etc., and providing a cream of a good flavor. CONSTITUTION:This method for producing an oil-in-water type emulsion comprises the emulsifying treatment of a preemulsion containing 100 pts.wt. water, 0.1-20 pts.wt. protein, 1-100 pts.wt. edible fats and oils and 0.04-1.5 pts.wt. phospholipid under a pressure as high as >=200kg/cm<2>. The method preferably comprises further adding at least one ingredient of water, a protein, edible fats and oils, a phospholipid and an emulsifying agent to the emulsion obtained by the high-pressure emulsifying treatment and then carrying out mixing and/or preemulsification. Furthermore, the method preferably comprises mixing the emulsion prepared by the high-pressure emulsifying treatment with an emulsion composed of at least two ingredients of water, the protein, edible fats and oils, phospholipid and emulsifying agent (a high-pressure or a low-pressure emulsified material). |
