PROBLEM TO BE SOLVED: To provide an oil-in-water type emulsion for addition or mixing, that can easily and efficiently impart a loose texture when used in kneading applications such as confectionery making and bread making.SOLUTION: Provided is an oil-in-water type emulsion for kneading baked confectionery, which is an oil-in-water type emulsion comprising an oil/fat, an emulsifier and water, and contains a milk-derived protein by 3 to 15 wt.% and a fermented cellulose complex by 0.1 to 3 wt.%. It is preferable that the oil content is 5 to 20 wt.%, and one or more selected from the group of lecithin and organic acid monoglyceride is contained as an emulsifier, and it is further preferable that the SFC of the total oil/fat contained under a predetermined condition is 45 to 95% at 10°C and 0 to 30% at 25°C.SELECTED DRAWING: NoneCOPYRIGHT: (C)2020,JPO&INPIT【課題】製菓、製パン等の練り込み用途に用いることで、ほぐれる食感を平易且つ効率的に付与することが出来る、添加、又は混合用の水中油型乳化物の提供。【解決手段】油脂、乳化剤及び水を含む水中油型乳化物であって、乳由来蛋白質を３～１５重量％、発酵セルロース複合体を０．１～３重量％含む、焼き菓子練り込み用水中油型乳化物。油分が５～２０重量％であり、乳化剤としてレシチン及び有機酸モノグリセリドの群から選択される１種以上を含むことが好ましく、含まれる全油脂の所定の条件におけるＳＦＣが１０℃で４５～９５％、２５℃で０～３０％であることが更に好ましい。【選択図】なし
