PROBLEM TO BE SOLVED: To provide an oil-in-water emulsified oil and fat composition for kneading, excellent in anti-freezing properties, and having characteristics of hardly causing oil separation when freezing and thawing cooked food such as cream soup and cream pasta sauce, and to provide a method for producing the composition.SOLUTION: This oil-in-water emulsified oil and fat composition to be used for kneading includes in the whole oil-in-water emulsified oil and fat composition, <0.1 wt.% content of an emulsifier in which a milk solid content is 2-10 wt.%, and &ge50 wt.% of the constituent fatty acid residue is unsaturated fatty acid, 0.01-0.5 wt.% content of protein molten salt, and 25-60 wt.% content of oil and fat. A solid fat content (SFC) in the oil and fat is &ge15% at -5°C, and a solid fat content variation (&DeltaSFC) at -5 to 5°C is &le15%.COPYRIGHT: (C)2012,JPO&INPIT【課題】 クリームスープやクリームパスタソースなどの調理食品の冷解凍時に油分離を生じにくい特徴を有する、耐冷凍性に優れた練り込み用水中油型乳化油脂組成物、更にはその製造方法を提供すること。【解決手段】 水中油型乳化油脂組成物全体中、乳固形分含有量が2~10重量%であり、構成脂肪酸残基の50重量%以上が不飽和脂肪酸である乳化剤の含有量が0.1重量%未満であり、蛋白溶融塩の含有量が0.01~0.5重量%であり且つ油脂含有量が25~60重量%であり、該油脂中の固体脂含量(SFC)が-5℃において15%以上であり、かつ、-5℃から5℃での固体脂含有量変化量(ΔSFC)が15%以下である水中油型乳化油脂組成物を練り込み用として用いること。【選択図】なし
