PROBLEM TO BE SOLVED: To provide an oil-in-water emulsified oil and fat composition for kneading, excellent in anti-freezing properties, and having characteristics of hardly causing oil separation when freezing and thawing cooked food such as cream soup and cream pasta sauce, and to provide a method for producing the composition. SOLUTION: This oil-in-water emulsified oil and fat composition to be used for kneading includes in the whole oil-in-water emulsified oil and fat composition, <0.1 wt.% content of an emulsifier in which a milk solid content is 2-10 wt.%, and≥50 wt.% of the constituent fatty acid residue is unsaturated fatty acid, 0.01-0.5 wt.% content of protein molten salt, and 25-60 wt.% content of oil and fat. A solid fat content (SFC) in the oil and fat is≥15% at -5°C, and a solid fat content variation (ΔSFC) at -5 to 5°C is≤15%. COPYRIGHT: (C)2012,JPO&INPIT
