| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for suppressing coagulation produced when preparing a water-in-oil type oil and fat composition containing a seasoning powder raw material and an aqueous seasoning raw material.SOLUTION: The method for preventing coagulation of the water-in-oil type oil and fat composition includes addition as an emulsifier, of sucrose fatty acid ester and polyglycerol condensed ricinoleic acid ester in production of the water-in-oil type oil and fat composition containing oil and fat (for example, rapeseed oil), an aqueous seasoning raw material (for example, very-refined sugar and onion powder), an aqueous seasoning raw material (for example, pork extract, tomato paste, and chicken bouillon), and the emulsifier. |
