A method for producing a powdery emulsified fat and oil that releases fats and oils when dissolved in hot water and that has an excellent powder property during storage is provided. The method for producing a powdery emulsified fat and oil includes adding a fat and oil to an aqueous solution containing a meat extract and a salt and emulsifying the mixture, and then drying the emulsified solution. The method for producing a powdery emulsified fat and oil includes emulsifying the aqueous solution that further contains an excipient and then drying the emulsified solution. A powdered soup produced using the obtained powdery emulsified fat and oil has a good aroma and richness, and is provided as a food product with an excellent shelf life.
