PROBLEM TO BE SOLVED: To provide an emulsified oil and fat-based food that can be preserved at the normal temperature and can easily add a good cheese flavor to cooked food when the foodstuff is dusted or dressed therewith, and to provide a method of producing the same.SOLUTION: The method of producing an emulsified oil and fat-based food which food includes cooking oil and fat blended therein and has a water activity of not higher than 0.94, includes subjecting a liquid mixture of raw materials at least including cheese, an alkaline agent, and cooking oil and fat blended therein, to an emulsification treatment at a material temperature of from 60 to 120°C, to set the water activity of the resulting emulsified oil and fat-based food to 0.94 or lower and pH thereof to 6.5 to 8.0. The emulsified oil and fat-based food which has a water activity of not higher than 0.94, and in which oil and fat are blended, includes cheese blended therein with at least part thereof melted, has a pH of the food of 6.5 to 8.0, and separation of the oil phase is not observed.COPYRIGHT: (C)2013,JPO&INPIT【課題】常温で保存可能で、食材にかけたり和えたりするだけで、良好なチーズ風味の料理が簡便に得られる乳化状油脂ベース食品と乳化状油脂ベース食品の製造方法を提供する。【解決手段】食用油脂が配合された水分活性0.94以下の乳化状油脂ベース食品の製造方法において、少なくともチーズ、アルカリ剤及び食用油脂を配合した原料混合液を品温60~120℃で乳化処理を施し、乳化状油脂ベース食品の水分活性を0.94以下、pHを6.5~8.0とする乳化状油脂ベース食品の製造方法。食用油脂が配合された水分活性0.94以下の乳化状油脂ベース食品において、チーズが配合され、該チーズの少なくとも一部が溶融しており、乳化状油脂ベース食品のpHが6.5~8.0であり、油相分離が観察されないことを特徴とする乳化状油脂ベース食品。【選択図】 なし
