PROBLEM TO BE SOLVED: To provide a foam-generating oil-in-water type emulsified composition used in confectionery and bakery products, in which, even without the reduction in use of a synthetic emulsifier, or even without the use of a synthetic emulsifier, the melt-in-the-mouth and the workability are good, and has a preserving property and stability at room temperature.SOLUTION: In order to solve the problem, a foam-generating oil-in-water type emulsified composition containing an edible oil/fat (A) containing a saturated fatty acid having 18 to 22 carbon atoms in the constituent fatty acid by 20 to 40 mass%, saccharides (B), and egg yolk oil (C), and in which the content of edible oil/fat (A) is 15 to 35 mass%, the content of saccharide (B) is 30 to 50 mass%, and the content of egg yolk oil (C) is 0.1 to 0.5 mass%, is provided.SELECTED DRAWING: NoneCOPYRIGHT: (C)2020,JPO&INPIT【課題】本発明の課題は、製菓製品・製パン製品に使用される起泡性水中油型乳化組成物において、合成乳化剤の使用を低減、あるいは合成乳化剤を使用しなくても、口溶け、作業性が良好で、かつ常温での保存性、安定性を有する起泡性水中油型乳化組成物ことである。【解決手段】上記課題を解決するために、構成脂肪酸中に炭素原子数が１８～２２の飽和脂肪酸を２０～４０質量％含む食用油脂（Ａ）、糖類（Ｂ）、および卵黄油（Ｃ）を含有し、食用油脂（Ａ）の含有量が１５～３５質量％、糖類（Ｂ）の含有量が３０～５０質量％、および卵黄油（Ｃ）の含有量が０．１～０．５質量％である起泡性水中油型乳化組成物を提供する。【選択図】なし
