PROBLEM TO BE SOLVED: To provide a solid oil-in-water type emulsified fat for meat processed product capable of enhancing juicy feeling or full bodied taste without reduction of workability of a meat processed dough, suppressing meat juice drainage during cooking or drip during freezing and thawing and enhancing yield.SOLUTION: There is provided a solid oil-in-water type emulsified fat for meat processed product containing edible oil and fat containing transesterification oil and fat of 5 o 80 mas%, water of 15 to 70 mass% and a thickening stability of 0.2 to 10 mass%. There is provided a solid oil-in-water type emulsified fat for meat processed product by adding heat molten oil and fat as the oil and fat to a water phase containing the thickening stability to prepare an oil-in-water type emulsion and cooling and solidifying the same.SELECTED DRAWING: None【課題】畜肉加工生地の作業性低下を伴うことなく、ジューシー感やコク味を向上させ、また加熱調理時の肉汁流出や冷凍・解凍時のドリップを抑制し、歩留まりを向上することができる畜肉加工品用水中油型乳化脂の提供。【解決手段】エステル交換油脂を含む食用油脂５～８０質量％、水１５～７０質量％、及び、増粘安定剤０．２～１０質量％を含有する畜肉加工品用固形状水中油型乳化脂。増粘安定剤を含有する水相中に、加熱溶解した油脂を油脂として加え、水中油型乳化物としたのち、冷却固化させたものである畜肉加工品用固形状水中油型乳化脂。【選択図】なし
