PROBLEM TO BE SOLVED: To provide an oil-in-water-type emulsified oil and fat for sponge dough, efficiently suppressing puncture phenomenon without deteriorating flavor or texture of foods cooked with oil.SOLUTION: There is provided an oil-in-water-type emulsified oil and fat for sponge dough containing 20 to 50 mass% of edible oil and fat containing transesterified oil and fat containing saturated aliphatic acid with C 20 or more in a range of 1 to 10 mass%, 30 to 65 mass% of moisture, 1 to 7 mass% of a thickener and no emulsifier in a constitutional aliphatic acid. There is provided an oil-in-water-type emulsified oil and fat for sponge dough, containing a milk raw material having content of phospholipid of 2 mass% or more in a solid component derived from milk of 0.9 to 6.0 mass% by solid component in 100 mass% of the oil-in-water-type emulsified oil and fat for sponge dough.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】油調食品の風味や食感を損ねることなく、パンク現象を十分抑制する中種用水中油型乳化油脂の提供。【解決手段】構成脂肪酸中、C20以上の飽和脂肪酸を1~10質量%の範囲で含有するエステル交換油脂を含む食用油脂20~50質量%、水分30~65質量%、増粘剤1~7質量%を含有し、乳化剤を含有しない、中種用水中油型乳化油脂。乳由来の固形分中のリン脂質の含有量が2質量%以上である乳原料を、中種用水中油型乳化油脂100質量%中に固形分で0.9~6.0質量%含有する、中種用水中油型乳化油脂。【選択図】なし
