To provide a composite frozen food containing adjoining foods composed of a plurality of emulsified compositions, wherein one food is composed of an oil-in-water emulsified composition and the other food comprises an emulsified composition having a lower water content than this , And provides a technique for preventing inhomogeneity of the joining state of both adjoining foodsSOLUTION: One food made of an oil-in-water emulsified composition contains a propylene glycol fatty acid ester.Selection drawing None【課題】複数の乳化組成物からなる食品を隣接して含む複合冷凍食品において、一方の食品が水中油型乳化組成物からなり、他方の食品がこれより水分が低い乳化組成物からなる場合に、隣接する両食品の接合状態の不均質さを防ぐ技術を提供する【解決手段】水中油型乳化組成物からなる一方の食品に、プロピレングリコール脂肪酸エステルを含有させる。【選択図】なし
