| abstract |
An object of the present invention is to provide a water-in-oil emulsified oil and fat composition having a stable and good fermentation butter-like taste. [MEANS FOR SOLVING PROBLEMS] The following amino acid A and amino acid B are contained in a molar ratio of the following amino acid A: amino acid B below: 1: 1 to 1: 7, and the pH of the aqueous phase is 2 to 2. 6. A water-in-oil emulsified fat composition characterized by being 6. A: One or more of threonine, alanine, glycine and serine which are free amino acid forms. B: Lysine and / or proline in the form of free amino acids. [Selection figure] None |