PROBLEM TO BE SOLVED: To provide an oil-in-water emulsified oil-and-fat composition retaining resistance to retort heating and browning resistance after heating in a condition of a high salinity and a low pH area, and capable of giving rich milky feeling to a processed food, even without using food additives which must be indicated according to the Food Sanitation Law, such as a synthetic emulsifier, protein dissolving salt, a pH adjuster, and thickening polysaccharide.SOLUTION: This oil-in-water emulsified oil-and-fat composition is free from substantially containing a synthetic emulsifier, protein dissolving salt, a pH adjuster, and thickening polysaccharide, and contains emulsifying starch and a wheat protein decomposition product. The oil-in-water emulsified oil-and-fat composition is used for making a processed food such as white sauce.COPYRIGHT: (C)2010,JPO&INPIT【課題】 合成乳化剤、蛋白溶解塩、pH調整剤、増粘多糖類等の、食品衛生法により表示義務のある「食品添加物」を使用しなくても、高塩分、低pH域の条件において、レトルト加熱への耐性、加熱後の褐変耐性を保持し、且つ豊かなミルク感を加工食品に付与できる水中油型乳化油脂組成物を提供すること。【解決手段】 合成乳化剤、蛋白溶解塩、pH調整剤、増粘多糖類を実質的に含まず、乳化性澱粉及び小麦蛋白分解物を含有する水中油型乳化油脂組成物を用いて、ホワイトソースなどの加工食品を作製すること。【選択図】 なし
