PURPOSE: To provide a method for producing an oil-in-water type emulsion, capable of obtaining the oil-in-water type emulsion which is good in storage stability, has a relatively large viscosity without using a thickening agent, and has good shape retainability, a good melting touch in a mouth, a light paratability a good flavor, and a good body.
CONSTITUTION: The method for producing an oil-in-water type emulsion comprises mixing 10-60wt.% of an oil phase part with 90-40wt.% of an aqueous phase part containing, at least, one kind selected from the group consisting of egg protein, soybean protein, milk protein and single proteins separated from the proteins in an amount of 1-10wt.% converted into the solid content, aging the prepared oil-in-water type preliminary emulsion at 15-40°C for ≥20hr, and subsequently finishing emulsifying the aged preliminary emulsion so that ≥80% of oil drops emulsified and dispersed in the aqueous phase may give particle diameters of ≤1μm. The finishing emulsifying process is preferably carried out with a high pressure homogenizer.
UJITA GORO
KIMURA TERUYUKI
ODA TOSHIHIDE
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