PROBLEM TO BE SOLVED: To provide an oil-in-water emulsified oil-and-fat composition rich in flavor (strong taste and smell), having flesh feeling, stable in emulsification and satisfactorily sterilized and to provide a method for producing the composition.SOLUTION: The oil-in-water emulsified oil-and-fat composition is such that a furosine content in the oil-in-water emulsified oil-and-fat composition treated with heat at 130-150°C is &le60 mg based on 100 g of protein, and a 2-butanone content in the oil-in-water emulsified oil-and-fat composition is &ge0.1 ppm.COPYRIGHT: (C)2010,JPO&INPIT【課題】 風味豊かで(味が強く、においが強い)、フレッシュ感を有し、乳化安定で充分殺菌された水中油型乳化油脂組成物、更にはその製造方法を提供すること。【解決手段】 130~150℃で加熱処理された水中油型乳化油脂組成物中のフロシン含有量を、タンパク質100g当たり60mg以下とし、水中油型乳化油脂組成物全体中の2-ブタノン含有量を、0.1ppm以上とすること。【選択図】なし
