JP7115940B2 - EMULSIFIED OIL AND FAT COMPOSITION FOR BAKERY PRODUCTS AND BAKERY PRODUCTS USING THE SAME - Google Patents

Description

TECHNICAL FIELD The present invention relates to an emulsified fat composition for bakery products and bakery products using the same.

Conventionally, bakery products, particularly sponge cakes, have been produced by 1) stirring and mixing whole eggs and sugar, and whipping the resulting mixture with wheat flour, edible oils and fats such as butter; ) A separate method is known in which egg yolk and sugar and egg white and sugar are separately stirred and mixed, the whipped mixture is mixed, and then wheat flour, edible oil and fat such as butter are mixed. These methods are typical methods for making sponge cake dough, but it is difficult to adjust the amount of whipped eggs, flour, and oil, etc., and it is extremely difficult to stably produce a sponge cake with a sense of volume. There was a problem that it was not suitable for mass production because skilled technology was required.

Therefore, in recent years, when mass-producing bakery products such as sponge cakes in confectionery and bread makers, in addition to whole eggs, sugar, flour, and edible fats and oils, a foaming agent is added and stirred to mix to form a dough. An all-in-mix manufacturing method that foams is adopted. This method has made it possible to mass-produce bakery products such as sponge cakes. However, even if a foaming emulsifier composition that does not contain fats and oils is used to improve the foaming property, the defoaming action of the separately attached edible fats and oils may cause the foams to disappear or the foaming to be suppressed and the foaming to be insufficient. There was a case. In addition, various foamable emulsified oil and fat compositions containing oil have been proposed in order to improve foam stability during dough stirring (see Non-Patent Document 1, Patent Documents 1 and 2). It was not always satisfactory in terms of stability.

Patent Document 3 proposes a liquid foaming emulsifier composition for cakes containing a lipophilic surfactant and a hydrophilic surfactant, and describes saponin as an example of the hydrophilic surfactant. It is said that the use of this foaming emulsifier composition for cakes enhances the foaming properties of various cake doughs such as sponge cakes and pound cakes, and provides a stable foaming effect over time. Patent Document 4 proposes a powdery emulsifier composition containing saponin. When this emulsifier composition is used as a confectionery material for cakes and the like, it is said that it does not affect the flavor and has a high foaming property. Furthermore, the emulsifier composition itself is said to have excellent long-term storage stability.

However, although the foaming emulsifier composition described in Patent Document 3 is excellent in foaming property and long-term stability of the foaming effect, in the examples of the composition containing the saponin described as the above example, Although it has not been studied and is also described as a foaming oil composition, the foaming emulsifier composition specifically studied in the examples does not contain fats and oils. , and the dough stability, which appears as liquid separation from the dough, was not sufficient.

Although the powdery emulsifier composition described in Patent Document 4 contains saponin in the composition, it is used for the purpose of improving the long-term storage stability of the composition. The effect on dough stability in the dough prepared by In addition, since the foaming emulsifier composition does not contain fats and oils, the antifoaming effect of the combined use of fats and oils worked, and sufficient dough stability was not obtained.

Therefore, it has been desired to develop an emulsified fat composition for bakery products that can improve the dough stability of bakery products to obtain voluminous bakery products.

JP-A-53-26354 JP-A-61-268122 JP-A-2-227019 JP-A-2006-55137

Food Emulsifiers 2nd Edition, pp. 176-177, Saiwai Shobo, 1991

The present invention has been made in view of the above circumstances, and provides an emulsified oil and fat composition for bakery products that can improve dough stability and obtain voluminous bakery products, and bakery products using the same. The challenge is to provide

As a result of intensive research conducted by the present inventors to solve the above problems, the present inventors have found that the above problems can be solved by using saponin in emulsified oil and fat compositions, and have completed the present invention based on this finding.

(1) The emulsified oil and fat composition for bakery products of the present invention is characterized by containing saponin.

(2) In the emulsified oil-fat composition for bakery products of the present invention, it is preferably considered that the emulsified oil-fat composition for bakery products is an oil-in-water emulsified oil-fat composition.

(3) In addition, in the emulsified oil and fat composition for bakery products of the present invention, the standard deviation of the particle size distribution of the oil droplets emulsified and dispersed in the aqueous phase should be 0.7 or less, and the mode diameter should be 5 μm or more. One is preferably considered.

(4) Further, the emulsified oil and fat composition for bakery products of the present invention preferably contains a monoglycerin fatty acid ester, and the mass ratio of the monoglycerin fatty acid ester to the saponin is preferably 140 or more.

(5) A bakery product of the present invention is characterized by using the emulsified oil and fat composition for bakery products according to any one of (1) to (4).

According to the emulsified oil and fat composition for bakery products of the present invention, dough stability is improved, and voluminous bakery products are obtained.

The present invention will be described in detail below.

The emulsified fat and oil composition for bakery products of the present invention is characterized by containing saponin.

The saponin used in the present invention is not particularly limited as long as it is a triterpenoid saponin that is approved for use as a food additive. be done. In particular, Quillaja saponins derived from Quillaja, which is a woody plant native to South America, are preferably used.

When the saponin-containing emulsified fat composition is added to the dough of bakery products, it exhibits high dough stability. The amount of saponin contained in the emulsified oil and fat composition for bakery products is not particularly limited, but from the viewpoint of cost, flavor, and improvement of foamability, for example, it is preferable for 100 parts by mass of the emulsified oil and fat composition for bakery products. is 0.0007 to 0.7 parts by mass, more preferably 0.0035 to 0.35 parts by mass, more preferably 0.00525 to 0.21 parts by mass, particularly preferably 0.007 to 0.07 parts by mass, Particularly preferably, it is 0.0175 to 0.035 parts by mass.

The emulsified oil and fat composition for bakery products of the present invention, which contains saponin in the above amount, does not impair the texture and flavor of bakery products, such as melting in the mouth and softness. That is, when saponin is used, it is possible to obtain a voluminous bakery product by improving dough stability without affecting the original texture and flavor of the bakery product.

In the emulsified oil-fat composition for bakery products of the present invention, the emulsified oil-fat composition for bakery products is an oil-in-water emulsified oil-fat composition, a water-in-oil emulsified oil-fat composition, a water-in-oil-in-water emulsified oil-fat composition, an in-oil Examples include an oil-in-water emulsified oil composition, and an oil-in-water emulsified oil composition is considered preferable. For example, the emulsified oil and fat composition for bakery products of the present invention has an oil phase in which an emulsifier is dissolved in edible oil and a water phase in which sugar and saponin are dissolved in water, and the water phase is added to the oil phase to emulsify. After that, the mixture is cooled and stirred to obtain an oil-in-water emulsified fat composition. In addition, it is also preferably considered to age the cooled and stirred emulsified fat composition for bakery products as necessary.

Edible oils and fats are not particularly limited as long as they can be added to ordinary foods, and they may be either liquid or solid at normal temperature, but liquid at normal temperature is considered preferable. Examples of such edible oils and fats include soybean oil, rapeseed oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, cottonseed oil, and grape oil. Seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice bran oil, wheat germ oil, coconut oil, cocoa butter, palm oil, palm kernel oil and Vegetable oils such as algae oils are exemplified. Animal fats and oils such as milk fat, lard, beef fat and fish oil are also exemplified. In addition, processed oils and fats that have been subjected to one or more treatments selected from fractionation of these edible oils and fats (for example, fractionated milk fat low melting point, palm super olein, etc.), hardening, and transesterification. The edible fats and oils may be used singly or as a blended oil in which two or more kinds are used in combination.

The amount of the edible oil contained in the emulsified oil and fat composition for bakery products is not particularly limited. Preferably, 12 parts by mass or more is more preferable. Moreover, it is preferably 50 parts by mass or less, more preferably 40 parts by mass or less, and even more preferably 30 parts by mass or less.

In such an emulsified oil composition for bakery products, it is preferable that the standard deviation of the particle size distribution of the oil droplets emulsified and dispersed in the aqueous phase is 0.7 or less and the mode diameter is 5 μm or more. . If the mode diameter of oil droplets is within the above range, not only the dough stability of bakery products produced using the emulsified oil composition for bakery products, but also the foamability and the stability of the emulsified oil composition itself are good. becomes. If the standard deviation of the particle size distribution of the oil droplets is 0.7 or less, the emulsion stability of the emulsified fat composition itself is better, and if the mode diameter is 5 μm or more, the foamability of the cake dough is better. is. The upper limit of the mode diameter of oil droplets is not particularly limited, but is exemplified as about 25 μm, for example. The mode diameter of the oil droplet particles is the mode diameter in the particle size distribution. The mode diameter of such oil droplets in the aqueous phase is exemplified by measuring with, for example, a laser diffraction particle size distribution analyzer (SALD-2300, manufactured by Shimadzu Corporation).

The emulsified oil and fat composition for bakery products of the present invention preferably contains a monoglycerin fatty acid ester, and the mass ratio of the monoglycerin fatty acid ester to saponin is preferably 140 or more. The monoglycerin fatty acid ester is not particularly limited, but the constituent fatty acid is preferably saturated fatty acid, and among them, saturated fatty acid having 16 or more carbon atoms is particularly preferable. The amount of the monoglycerin fatty acid ester contained in the emulsified oil composition for bakery products is not particularly limited, but for example, it is preferably 1 to 20 parts by mass, more preferably 1 to 20 parts by mass, with respect to 100 parts by mass of the emulsified oil composition for bakery products. is 2 to 15 parts by mass, more preferably 4 to 10 parts by mass. When saponin is added to the emulsified oil composition, the stability of the dough is improved, but the foamability is impaired due to the smaller modal diameter. Therefore, by using monoglycerol fatty acid ester together, the mode diameter can be increased and the foamability can be improved. The mass ratio of monoglycerol fatty acid ester to saponin is not particularly limited, but is preferably 140 or more, more preferably 200 or more, and even more preferably 260 or more. Within the above range, it is possible to adjust the mode diameter of the oil droplets in the emulsified fat composition for bakery products to the desired range, thereby achieving good foamability in addition to dough stability. Become. The upper limit of the mass ratio of monoglycerin fatty acid ester to saponin is preferably 2000 or less, more preferably 1600 or less, and even more preferably 1200 or less.

In addition to the above, the emulsified oil and fat composition for bakery products of the present invention may optionally contain emulsifiers other than monoglycerin fatty acid esters, sugars, thickeners, proteins, alcohols, coloring agents, fragrances, and the like. .

Emulsifiers other than the above monoglycerin fatty acid esters are not particularly limited as long as they are emulsifiers that can be added to ordinary foods. Organic acid fatty acid esters, lecithin, enzymatically degraded lecithin, polysorbate, stearoyl lactylate (sodium, calcium) and the like are exemplified, and it is preferable to use one kind alone or two or more kinds in combination. Among these, it is particularly preferable to use anionic emulsifiers such as glycerin organic acid fatty acid ester and stearoyl lactylate (sodium, calcium) from the viewpoint of improving foamability. The emulsifier other than the monoglycerin fatty acid ester is not particularly limited, but the constituent fatty acid is preferably saturated fatty acid, and among them, saturated fatty acid having 16 or more carbon atoms is particularly preferable. Anionic emulsifiers such as glycerin organic fatty acid esters tend to improve dough stability and bakery product volume as well as foaming properties.

Examples of the glycerin organic acid fatty acid ester include glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citric acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, etc. Among these, glycerin succinic acid fatty acid Esters are particularly preferred. The mass ratio of the glycerin organic acid fatty acid ester to the saponin is preferably 1 to 1000 in terms of foamability, more preferably 5 to 500, further preferably 10 to 200, further preferably 14 to 100. is particularly preferred, and 20-80 is particularly preferred.

Examples of the sugars include sugar, isomerized sugar, liquid sugar, saccharified starch, sugar alcohol, and lactose. Examples of the sugar alcohols include monosaccharide alcohols (sorbitol, erythritol, xylitol, mannitol, galactitol, etc.), disaccharide alcohols (maltitol, isomaltitol, lactitol), trisaccharide alcohols (maltotriitol, isomaltotriitol, panitol, etc.), tetrasaccharide alcohols (maltotetritol, etc.), and the like. The sugar concentration (Brix) in the water phase of the emulsified oil and fat composition for bakery products is preferably 30 to 70%, more preferably 40 to 65%, still more preferably 50 to 60%.

Examples of the thickening stabilizer include agar, sodium alginate, PGA (propylene glycol alginate), carrageenan, xanthan gum, guar gum, glucomannan, gellan gum, soybean polysaccharides, inulin, tara gum, locust bean gum, curdlan, and arabic. Examples include gum, tamarind seed gum, welan gum, pectin, crystalline cellulose, and cellulose ether. Examples of the cellulose ether include methyl cellulose, carboxymethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, etc. Among these, hydroxypropyl methyl cellulose is preferably considered from the viewpoint of improvement of dough stability and foamability. The amount of the hydroxypropylmethylcellulose is not particularly limited, but for example, it is preferably 0.05 to 5 parts by mass, more preferably 0.1 to 3 parts by mass, based on 100 parts by mass of the emulsified oil and fat composition for bakery products. More preferably, it is 0.2 to 1 part by mass.

Examples of the above proteins include whole milk powder, skimmed milk powder, buttermilk powder, whey powder, protein-concentrated whey powder, sodium caseinate, caseinate potassium, concentrated milk, concentrated skimmed milk, sugar-free condensed milk, sugar-free condensed skim milk, sweetened condensed milk. , sweetened skimmed condensed milk, cream powder, sweetened milk powder, modified milk powder, milk, fresh cream, cheese (natural cheese, processed cheese, etc.), fermented milk, soybean protein, pea protein, wheat protein, etc., and decomposition products thereof, etc. can also be suitably used.

Examples of the alcohol include ethanol and glycerin.

The bakery product of the present invention uses the emulsified fat composition for bakery products as described above. The bakery product of the present invention can be added to baked bakery products in general that are cooked using grain flour as a raw material, such as confectionery (Western confectionery, Japanese confectionery), bread, and the like.

Specifically, a bakery product can be produced by adding an emulsified oil composition containing saponin to raw materials to prepare a dough, and baking the dough, cooking with oil, steaming with steam, or the like. can.

Bakery products are not particularly limited as long as they are cooked with flour or the like as a raw material. , sweet buns, cooked breads, French breads, live breads and other breads, Stollen, panettone, Gugelhupf, brioche, donuts and other yeast confections, Danish pastries, croissants, pies and other pastries, biscuits, cookies, castella, dorayaki, steamed bread etc.

The dough is mainly composed of cereal flour, and the cereal flour is not particularly limited as long as it is usually blended in the dough of bakery products. , corn flour, rye flour, buckwheat flour, soybean flour and the like. These are exemplified by using them alone or in combination of two or more.

In addition to the grain flour and the emulsified oil and fat composition for bakery products, the dough can be blended without any particular limitation as long as it is usually blended in the dough for bakery products. In addition, the blending amount of these ingredients can be blended without any particular limitation in consideration of the range that is usually blended in the batter of bakery products. Specifically, for example, in addition to water, dairy products, edible fats and oils, proteins, sugars, eggs, processed egg products, salts, emulsifiers, plastic fats and oils (margarines, shortening), baking powder, yeast, yeast food, cocoa mass , cocoa powder, chocolate, coffee, tea, green tea, green tea, vegetables, fruit, fruit juice, jam, fruit sauce, meat, seafood, beans, soybean flour, tofu, soy milk, soy protein, leavening agent, sweetener, seasoning, spice , coloring components, fragrances, and the like.

Examples of dairy products include whole milk powder, skimmed milk powder, buttermilk powder, whey powder, sodium caseinate, caseinate potassium, concentrated milk, concentrated skim milk, sugar-free condensed milk, sugar-free condensed skimmed milk, sweetened condensed milk, sweetened skimmed condensed milk, Cream powder, sweetened milk powder, modified milk powder, milk, fresh cream, cheese (natural cheese, processed cheese, etc.), fermented milk and the like are exemplified, and milk proteins derived from the above dairy products and decomposition products thereof can also be suitably used.

Carbohydrates include, for example, sugar, isomerized sugar, liquid sugar, saccharified starch, sugar alcohol, lactose, agar, sodium alginate, PGA (propylene glycol alginate), carrageenan, xanthan gum, guar gum, glucomannan, gellan gum, soybean Examples include polysaccharides, inulin, tara gum, locust bean gum, curdlan, gum arabic, tamarind seed gum, pectin, crystalline cellulose, carboxymethylcellulose, methylcellulose, hydroxypropylmethylcellulose and the like.

When producing a bakery product, particularly a sponge cake, for example, whole eggs, soft flour, sugar, the emulsified oil and fat composition for bakery products of the present invention, baking powder, and water are put into a mixer bowl and mixed using a whipper. to obtain sponge cake dough.

When producing bread as a bakery product, for example, water, yeast, yeast food, salt, sugar, skimmed milk powder, the emulsified oil and fat composition for bakery products of the present invention, and strong flour are put into a mixer bowl and mixed using a hook. , you can mix and get the dough. Methods for producing bread dough include various methods commonly used in the bread-making process, such as direct kneading method, sponge dough method, liquid dough method, and the like. Known production conditions can be appropriately applied to the baking temperature of the sponge cake and bread.

By using the emulsified oil and fat composition for bakery products obtained in this way, a remarkable effect of improving dough stability can be obtained. For example, as an indicator of sponge cake dough stability, after the dough before baking is poured into a container, the amount of liquid component that separates from the dough when left for a certain period of time under a temperature condition lower than the baking temperature ( Drain amount) and the like are exemplified. As an index of the sponge cake's foamability, it is exemplified to use the stirring time required for the dough to reach a target specific gravity.

The amount of drainage is not particularly limited depending on the composition of the dough, but for example, when left standing at 65 ° C. for 60 minutes, it is preferably 70 ml or less, preferably 50 ml or less, per 100 g of the dough. is more preferably 30 ml or less, and particularly preferably 0 ml. The stirring time required for the dough to reach the target specific gravity varies depending on the target specific gravity, but when the target specific gravity is 0.45, it is preferably within 7 minutes, more preferably within 5 minutes.

EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these Examples.

Using the emulsified oil and fat composition for bakery products of the present invention, a sponge cake is produced, and the sponge cake dough stability, volume, foamability, mode diameter of oil droplets in the emulsified oil and fat composition for bakery products, bakery products The physical properties of the emulsified oil composition for use were analyzed and evaluated as follows.

<Preparation of emulsified oil composition for bakery products>
According to the formulations shown in Tables 1 and 2 below, for Examples 1 to 13 and Comparative Example 2, an emulsifier dissolved in rapeseed oil was dissolved in the oil phase, sorbitol (solid content 70%), water, and a saponin solution were dissolved. After adding the aqueous phase to the oil phase and emulsifying the mixture, cooling and stirring the mixture to form an oil-in-water emulsified oil composition, followed by aging to obtain an emulsified oil composition for bakery products. . For Comparative Examples 3 and 4, an emulsifier composition for bakery products was obtained by dissolving an emulsifier, sorbitol (solid content 70%), water and a saponin solution and slowly cooling to about room temperature. Regarding Comparative Example 5, a powder composition for bakery products was obtained by powder-mixing each emulsifier. In Tables 1 and 2, the emulsified oil and fat compositions for bakery products of Examples 1 to 13 and Comparative Examples 1 and 2, the emulsifier compositions for bakery products of Comparative Examples 3 and 4, and the powder for bakery products of Comparative Example 5 The general term for the composition is “emulsified fat composition for bakery products, etc.”.

Regarding Comparative Example 1, preparation was attempted in the same manner as in Examples 1 to 13 and Comparative Example 2, but the emulsified oil and fat composition itself could not be emulsified, and a sponge cake test could not be performed.

<Production of sponge cake>
Whole eggs, soft flour, sugar, emulsified oil and fat composition for bakery products, baking powder, and water are put into a mixer bowl according to the formulation described below, and all ingredients are mixed with KitchenAid KSM5WH (manufactured by FMI Co., Ltd.). was stirred at speed 1 for 30 seconds, and then stirred at speed 2 until the target specific gravity of 0.45 was reached. 300 g of the resulting dough was poured into a No. 6 mold and baked in an oven at 180° C. for 32 minutes to prepare a sponge cake.

In Comparative Examples 3 to 5, no oil was added to the mixture of the emulsifier and the saponin aqueous solution, so 5 g of oil was added during the preparation of the sponge cake. In addition, in order to match the amount of emulsifier in the sponge cake dough, in Comparative Example 5, 3.2 g of the powder composition for bakery products was added.

Regarding Comparative Example 5, the target specific gravity of 0.45 was not reached, but when the specific gravity stopped changing, the dough was baked to prepare a sponge cake.
(Formulation of sponge cake batter)
240g whole egg
200g cake flour
200g sugar
Emulsified oil composition for bakery products, etc. 20 g
2g baking powder
80g water
The sponge cakes of Examples 1-13 and Comparative Examples 2-5 were evaluated as follows.
[Evaluation of dough stability of sponge cake]
For the sponge cake dough of Examples 1 to 13 and Comparative Examples 2 to 5, 100 g of the sponge cake dough before baking, which has reached the target specific gravity, is poured into a graduated cylinder and allowed to stand at 65 ° C. for 60 minutes. (drainage amount) was measured, and the dough stability was evaluated according to the following criteria. As for Comparative Example 5, the target specific gravity of 0.45 was not reached, but when the specific gravity stopped changing, the dough was poured in to evaluate the stability of the dough.
Evaluation criteria ⊚+: The amount of drain is 0 ml.
A: The amount of drain is more than 0 ml and 30 ml or less.
○: The amount of drain is more than 30 ml and 50 ml or less.
Δ: The amount of drain is more than 50 ml and 70 ml or less.
x: The amount of drain exceeds 70 ml.
[Sponge cake volume]
For the sponge cake doughs of Examples 1 to 13 and Comparative Examples 2 to 5, the volume and shape of the baked sponge cake were visually observed, and the volume was evaluated according to the following criteria.
Evaluation Criteria ⊚+: There is considerable volume, and the top surface has a flat shape.
⊚: There is volume and the top surface is flat.
◯: Slightly voluminous and the top surface is flat.
x: There is no volume, and the top surface is mountain-shaped.
[Mode diameter of oil droplets in emulsified oil composition for bakery]
Regarding the oil and fat compositions for bakery products of Examples 1 to 13 and Comparative Examples 1 and 2, the particle size distribution of oil droplets in the oil and fat compositions was measured by a laser diffraction scattering method, and the mode diameter (mode value) was obtained from the particle size distribution. was calculated and evaluated according to the following criteria. A laser diffraction particle size distribution analyzer (SALD-2300, manufactured by Shimadzu Corporation) was used to measure the particle size distribution.
Evaluation criteria ◯: The standard deviation of the particle size distribution of oil droplets is 0.7 or less, and the mode diameter is 5 μm or more.
Δ: The standard deviation of the particle size distribution of oil droplets is 0.7 or less, and the mode diameter is less than 5 μm.
x: The standard deviation of the particle size distribution of oil droplets is greater than 0.7.
[Physical properties of emulsified fat composition for bakery]
Regarding the emulsified fat and oil compositions for bakery use of Examples 1 to 13 and Comparative Examples 1 to 4, the fat and oil compositions were scooped up with a spatula, their states were visually confirmed, and their physical properties were evaluated according to the following criteria. In addition, since Comparative Example 5 was not pasty, this test was not conducted.
Evaluation criteria ◯: Smooth and extensible.
x: It is rough and has no extensibility.
[Foamability]
When the sponge cake dough of Examples 1 to 13 and Comparative Examples 2 to 5 was stirred at speed 2 using KitchenAid KSM5WH (manufactured by FMI Co., Ltd.), the sponge cake dough material had a target specific gravity of 0.0. The time required for whipping to reach 45 was measured, and the foamability was evaluated according to the following criteria.
Evaluation criteria ⊚: Less than 5 minutes.
○: Within the range of 5 minutes or more and less than 7 minutes.
Δ: 7 minutes or longer.
x: The target specific gravity of 0.45 is not reached.

Table 1 shows the evaluation results of each evaluation item for the sponge cake doughs of Examples 1 to 13, and Table 2 shows the evaluation results of each evaluation item for the sponge cake doughs of Comparative Examples 1 to 5.

In the evaluations in Tables 1 and 2, the evaluation items for dough stability, sponge cake volume, physical properties of emulsified oil and fat compositions for bakery products, and foamability are not necessarily limited, but are based on the following indicators. and O or more was determined to be satisfactory as an emulsified fat composition for bakery products. △ was determined to be at least satisfactory for solving the problems of the invention. In the case where one or more of the evaluation items of dough stability, sponge cake volume, and foamability were evaluated as x, it was determined that the emulsified oil and fat composition for bakery products was not satisfactory.

As shown in Table 1, it was confirmed that the sponge cake doughs of Examples 1 to 13 were excellent in dough stability, sponge cake volume and foamability. From the comparison of Examples 1 and 2 and Example 3 using the same kind of emulsifier, the standard deviation of the particle size distribution and the mode diameter of the oil droplets in the emulsified oil and fat composition for bakery products, the monoglycerol fatty acid ester for saponin By adjusting the mass ratio of , the foamability was further improved without impairing the stability of the dough. In addition, the sponge cake doughs of Examples 4 to 6 in which monoglycerol succinic acid ester was added as an emulsifier had improved dough stability, sponge cake volume and foamability compared to Examples 1 to 3. was confirmed.

On the other hand, the emulsified oil and fat composition for bakery products contains monoglycerol succinic acid fatty acid ester but does not contain saponin in Comparative Example 2 and saponin in Comparative Example 3 which is not an emulsion. , 4, the sponge cake dough reached the target specific gravity of 0.45, but compared to Examples 1 to 13, it was confirmed that the dough stability and the volume of the sponge cake after baking were inferior. In addition, in Comparative Example 5, which contains saponin but is not an emulsion, the sponge cake dough did not reach the target specific gravity of 0.45. It was confirmed that the volume of the cake was inferior.

Claims (4)

An emulsified oil and fat composition for bakery products containing saponin and monoglycerin fatty acid ester, wherein the mass ratio of said monoglycerin fatty acid ester to said saponin is 129 or more . The emulsified fat composition for bakery products according to claim 1, wherein the emulsified fat composition for bakery products is an oil-in-water type emulsified fat composition. 3. The emulsified oil and fat composition for bakery products according to claim 2, wherein the oil droplets emulsified and dispersed in the aqueous phase have a standard deviation of particle size distribution of 0.7 or less and a mode diameter of 5 μm or more. A bakery product using the emulsified oil composition for bakery products according to any one of claims 1 to 3 .