PROBLEM TO BE SOLVED: To provide an acid oil-in-water emulsified fat and oil composition stable also in emulsification in cooking process such as heating and freezing and having almost no oil separation, having almost no oil separation even after repeating freezing and heating, also good in solubility in mouth and palatability and superior in taste.SOLUTION: The acid oil-in-water emulsified fat and oil composition is prepared according to a manufacturing method of the acid oil-in-water emulsified fat and oil composition in which an egg yolk granule fraction is added after preliminary emulsification or finishing emulsification.COPYRIGHT: (C)2009,JPO&INPIT【課題】 加熱、冷凍等の調理工程においても乳化が安定で油分離が殆どなく、また冷凍及び加熱を繰り返した後でも油分離が殆どなく、且つ口溶け、食感が良く、風味に優れた酸性水中油型乳化油脂組成物を提供すること。【解決手段】 予備乳化後或いは仕上げ乳化後に卵黄グラニュール画分を添加することを特徴とする酸性水中油型乳化油脂組成物の製造方法に従って、酸性水中油型乳化油脂組成物を作製すること。【選択図】 なし
