SEASONING OIL AND FAT COMPOSITION AND PROCESSED FOOD BY USING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide a seasoning oil and fat composition capable of holding a seasoning component stable to heat and a phosphotase of an enzyme in a processed food, and further to provide the processed food using the seasoning oil and fat composition. SOLUTION: This seasoning oil and fat composition contains the seasoning component, preferably the nucleic acid-based flavor seasoning component, and is obtained by emulsifying the composition into a water-in-oil type, preferably by using a condensed polyglycerol ester of ricinoleic acid or a glycerol monoester of a saturated fatty acid as an emulsifier in the oil phase part. The processed food is obtained by using the seasoning oil and fat composition.