When long haul elapses after the producing the cooking by blendinging to cooking which uses flood amount food such as vegetable and boiling egg, in, the constituent which can suppress the repel from cooking is offered. This constituent to become, the edible oil and fat, the moisture, the protein, containing reduction starchy saccharification ones and the polysaccharide and, the edible oil and fat and the water soluble powder body component of non dissolved state to distribute respectively, all the light transmittances (contrast: Shimizu, wavelength 390nm and optical path 5mm) 13 - 35%, all the light transmittances when with the water it dilutes in 3 times they are 0.1 - 12% water soluble powder body component distributed constituents. < Choice figure >Drawing 1野菜や茹で卵などの高水分食材を用いた料理に配合することにより、料理の製造後に長時間が経過した場合においても料理からの離水を抑制できる組成物を提供する。この組成物は、食用油脂、水分、タンパク質、還元澱粉糖化物及び多糖を含有してなり、食用油脂と非溶解状態の水溶性粉体成分とがそれぞれ分散し、全光線透過率(対照:清水、波長390nm、光路長5mm)が13~35%、水で3倍に希釈した場合の全光線透過率が0.1~12%の水溶性粉体成分分散組成物である。【選択図】図1
