PROBLEM TO BE SOLVED: To provide a novel emulsification composition for food product containing γ-oryzanol safe for human body and excellent in emulsification effect.SOLUTION: There is provided an emulsification composition for food product containing γ-oryzanol. There is provided an emulsification method of food materials by mixing edible oil and fat containing γ-oryzanol of about 0.15 to 2.0 mass% and moisture. There is provided the emulsified food materials obtained by the emulsification method. There is further provided sponge cake, chiffon cake, or shoe cooked using the food materials as raw materials. There is provided a method for reducing oil stain or oil transfer of food product to a package, including following processes 1 to 3. 1. a process for mixing the edible oil and fat containing γ-oryzanol and the moisture to obtain a mixture. 2. a process for manufacturing the food product by using the resulting mixture as a raw material. 3. a process for contacting the resulting food product and the package.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2020,JPO&INPIT【課題】人体に安全であって乳化作用に優れたγ－オリザノールを含有する新規食品用乳化用組成物の提供。【解決手段】γ－オリザノールを含有する食品用乳化用組成物。γ－オリザノールを約０．１５～２．０質量％程度含有する食用油脂と水分とを混合する食品素材の乳化方法。乳化方法で得られた乳化されている食品素材。さらに食品素材を原料として調理されているスポンジケーキ又はシフォンケーキ又はシュー皮。以下の工程１～３を包含する、食品の、包装体への油染み又は油移り軽減方法。１、γ－オリザノールを含有する食用油脂と水分とを混合して混合物を得る工程、２、得られた混合物を原料として使用して食品を製造する工程、３、得られた食品と包装体を接触させる工程。【選択図】図１
