PROBLEM TO BE SOLVED: To solve a problem that a fat and fatty oil composition containing an enzyme preparation, is unstable, has a phenomenon gradually deteriorating the enzymatic activity of the composition during the long period storage of the composition, consequently lowers the addition effect of the enzyme to starch-containing dough, and sometimes varies the quality of the grain flour-containing food of final food.SOLUTION: The enzyme-containing water-in-oil type emulsified fat and fatty oil composition is characterized by not containing starch, starch hydrolyzate (dextrin) and food raw materials containing the same. Thereby, the enzyme-containing water-in-oil type emulsified fat and fatty oil composition preventing the deterioration of the enzymatic activity during long period storage can be provided. In addition, an enzyme preparation not containing starch, starch hydrolyzate (dextrin) and food raw materials containing the same is used as the enzyme preparation used as an enzyme-supplying source.COPYRIGHT: (C)2011,JPO&INPIT【課題】酵素製剤を含有させた油脂組成物は、油脂組成物の長期保管中に酵素活性が徐々に低下する現象がみられることがある。酵素活性が低下した油脂組成物は、穀粉含有生地への酵素の添加効果も低下し、最終製品である穀粉含有食品の品質にばらつきが生じることもあり安定性に欠けるものであった。【解決手段】酵素含有油中水型乳化油脂組成物に澱粉、澱粉加水分解物(デキストリン)、及びそれらを含む食品素材を含有させないことによって、長期保管中の酵素活性の低下が抑制された酵素含有油中水型乳化油脂組成物を提供することができる。さらに酵素の供給源となる酵素製剤にも澱粉、澱粉加水分解物(デキストリン)、及びそれらを含む食品素材食品が含有しないものを用いる。【選択図】なし
