| 摘要 |
PROBLEM TO BE SOLVED: To provide a water-in-oil type cooking oil composition excelling in release property and work efficiency, specifically a water-in-oil type cooking oil composition containing a taste component in an aqueous phase and excelling in flavor imparting property of the taste component to cooked food.SOLUTION: A water-in-oil type cooking oil composition contains a milk serum mineral and polyglycerol-condensed ricinoleic acid ester, preferably contains a taste component in an aqueous phase. It is preferable that the SFC (solid fat content) of an oil phase is 3-20% at 10°C and 1-10% at 20°C. |
