PROBLEM TO BE SOLVED: To provide a high-oil emulsified oil-and-fat composition for pregelatinized noodle excellently preventing pregelatinized noodle from sticking together with time, and exerting no influence on the flavor and taste of the pregelatinized noodle: to provide a method for producing the composition to provide pregelatinized noodle-dressing sauce containing the high-oil emulsified oil-and-fat composition for pregelatinized noodle and to provide pregelatinized noodle to which the high-oil emulsified oil-and-fat composition for pregelatinized noodle adheres.SOLUTION: The high-oil emulsified oil and fat composition for pregelatinized noodle is produced by: and a method for producing the composition includes: sufficiently mixing a decaglycerol fatty acid ester (DGSE) having an HLB value of not more than 15 and/or a sucrose stearic acid ester (SSE) having an HLB value of not less than 15, polyhydric alcohol and water at a specific rate and warming the mixture to have a temperature of 60-70 °C followed by adding oil and fat to the warmed mixture little by little while stirring the mixture so that the blending quantity of the oil and fat is more than 70 mass% and not more than 86 mass% based on the whole of the high-oil emulsified oil and fat composition, so as to be emulsified. The pregelatinized noodle-dressing sauce contains the high-oil emulsified oil and fat composition. The pregelatinized noodle is such that the high-oil emulsified oil and fat composition for the pregelatinized noodle or the pregelatinized noodle-dressing sauce adhere to pregelatinized noodle.COPYRIGHT: (C)2010,JPO&INPIT【課題】時間経過によるα化麺の結着防止に優れかつα化麺の風味および味覚に影響を与えないα化麺用高油分乳化油脂組成物、その製造方法及び前記α化麺用高油分乳化油脂組成物を含むα化麺和え用ソース並びに前記α化麺用高油分乳化油脂組成物を付着したα化麺を提供すること。【解決手段】HLB15以上のデカグリセリン脂肪酸エステル(DGSE)及び/又はHLB15以上のショ糖ステアリン酸エステル(SSE)と多価アルコールと水を特定割合でよく混合し60~70℃に温めた後、油脂の配合量が高油分乳化油脂組成物全体の70質量%を超え86質量%以下となるように攪拌しながら油脂を徐々に加え乳化したα化麺用高油分乳化油脂組成物及びその製造方法である。また、前記高油分乳化油脂組成物を含むα化麺和え用ソースである。さらには、α化麺用高油分乳化油脂組成物又はこれを含むα化
