KR101911095B1 - Water-in-oil emulsion composition - Google Patents

Abstract

1. A water-in-oil type emulsion composition comprising 1.3 to 5 mass% of an unsaturated monoacylglycerol, 5 to 60 mass% of diacylglycerol, and 35 to 90 mass% of triacylglycerol and having an elevated melting point of 20 to 50 deg.

Description

[0001] WATER-IN-OIL EMULSION COMPOSITION [0002]

The present invention relates to a water-in-oil type emulsified composition preferable for a bakery.

Bakery products represented by breads are generally produced by kneading a water-in-oil type emulsified composition with a raw paper and baking it to give a flavor and a soft feel. In such a water-in-oil type emulsion composition, it is important to improve emulsion stability in order to improve its performance.

A method of using an emulsifier such as a sucrose fatty acid ester or a polyglycerin fatty acid ester to improve the emulsion stability of the water-in-oil type emulsion composition has been disclosed (see, for example, Patent Document 1) . Also, it has been disclosed that high emulsification stability is obtained by adding a large amount of diacylglycerol to an oil phase (see, for example, Patent Documents 2 and 3). In some cases, physical properties may deteriorate during storage and cracking may occur.

Japanese Laid-Open Patent Application No. 58-170432 International Publication WO95 / 22257 pamphlet International Publication WO96 / 32022 pamphlet

It is an object of the present invention to provide a water-in-oil type emulsion composition which is excellent in emulsion stability, easy to be kneaded with raw paper, and is preferable for baking a bakery product having good softness and excellent flavor.

In view of the above problems, the inventors of the present invention have conducted intensive studies. As a result, they have found that when a water-in-oil type emulsion containing unsaturated monoacyl glycerol, diacyl glycerol and triacylglycerol in a predetermined concentration and having a fat- It has been found that the composition exhibits excellent emulsion stability. Further, this emulsified composition is easy to be kneaded with raw paper, and it is found that it is preferable to complete a bakery product or the like having both a good soft feeling and a good flavor.

According to the present invention, the following means are provided:

1. A water-in-oil type water-in-oil type emulsion composition comprising 1.3 to 5% by mass of an unsaturated monoacyl glycerol, 5 to 60% by mass of diacyl glycerol and 35 to 90% by mass of triacyl glycerol, Emulsifying composition.

<2> The water-in-oil type emulsion composition according to <1>, wherein the ratio of trans fatty acids in the total fatty acids constituting the entire acyl glycerol in the oil phase is 5 mass% or less.

&Lt; 3 &gt; The water-in-oil type emulsion composition according to &lt; 1 &gt; or &lt; 2 &gt;

<4> The water-in-oil type emulsion composition according to any one of <1> to <3>, wherein the mass ratio (oil phase / water phase) of the oil phase component and the water phase component is 20/80 to 85/15.

<5> A method for producing a triacylglycerol oil composition, comprising: a step of preparing a triacylglycerol fatty acid derivative in which the ratio of fatty acids having 14 or less carbon atoms is 12 mass% or less, % By mass and the oleic acid content is 25 to 55% by mass based on the total mass of the oil-in-water emulsion composition.

<6> A water-in-oil type emulsion according to any one of <1> to <5>, wherein the emulsion contains polyglycerin condensed ricinoleic acid ester and / or polyglycerol fatty acid ester having an HLB value of 6 or less in a total amount of 0.05 to 3% Composition.

&Lt; 7 &gt; A bakery product produced from a raw material containing the water-in-oil type emulsion composition according to any one of &lt; 1 &gt;

<8> 2 to 20 parts by mass of the water-in-oil type emulsion composition described in any one of <1> to <6> with respect to 100 parts by mass of wheat flour is kneaded to prepare a dough, and a method for manufacturing a bakery product .

The water-in-oil type emulsion composition of the present invention is preferable for producing a bakery product which is easily kneaded with a raw paper, has excellent soft feeling, and also has excellent flavor. Further, since the water-in-oil type emulsion composition of the present invention is excellent in emulsion stability, the quality of the oil-in-water type emulsion composition is less changed with time, contributing to stable supply of high quality bakery products and the like.

The bakery product manufactured using the water-in-oil type emulsion composition of the present invention has a good soft feeling and is also excellent in flavor.

These and other features and advantages of the present invention will become more apparent from the following description.

The water-in-oil type emulsion composition of the present invention will be described in detail below.

The water-in-oil type emulsion composition of the present invention (hereinafter referred to as the emulsion composition of the present invention) comprises an oil component and an aqueous component.

The emulsion composition of the present invention is a water-in-oil type emulsion composition containing a predetermined amount of unsaturated monoacyl glycerol, diacyl glycerol, and triacyl glycerol and having an oil phase component having a rising melting point of 20 to 50 ° C, It is preferably used in the manufacture of products.

The unsaturated monoacylglycerol used in the present invention has a structure in which any one of the hydroxyl groups of glycerin and an unsaturated fatty acid are ester-bonded. The unsaturated monoacylglycerol used in the present invention is a 1-unsaturated monoacylglycerol having a structure in which an unsaturated fatty acid is ester-bonded to a hydroxyl group at 1-position of glycerin, or a 1-unsaturated monoacylglycerol having a structure in which an unsaturated fatty acid is ester- 2-unsaturated monoacylglycerol having a structure of 1-unsaturated monoacylglycerol, or a mixture thereof, but preferably contains 1-unsaturated monoacylglycerol. The unsaturated fatty acid constituting the unsaturated monoacyl glycerol preferably has 12 to 24 carbon atoms, more preferably 16 to 18 carbon atoms. The unsaturated fatty acid constituting the unsaturated monoacyl glycerol preferably contains a monoene fatty acid which is an unsaturated fatty acid having one double bond and / or a diene fatty acid which is an unsaturated fatty acid having two double bonds. Among them, (Abbreviated as C18: 1) having one bond and / or an unsaturated fatty acid having a carbon number of 18 and two double bonds (abbreviated as C18: 2). The total content of the monounsaturated fatty acids and the monounsaturated fatty acids is preferably 80% by mass or more, more preferably 85 to 99% by mass. In the unsaturated fatty acids, the content of the polyene fatty acid which is an unsaturated fatty acid having at least 3 double bonds is preferably 20 mass% or less, and more preferably 1 to 15 mass%. In the unsaturated fatty acids, the total content of C18: 1 and C18: 2 is preferably 75 to 98% by mass, more preferably 85 to 98% by mass. The content of C18: 1 in the unsaturated fatty acid is preferably 55 to 90% by mass, and more preferably 60 to 80% by mass. The content of C18: 2 in the unsaturated fatty acid is preferably 10 to 30% by mass, more preferably 15 to 25% by mass.

In the oil component of the emulsion composition of the present invention, the content of the unsaturated monoacyl glycerol, that is, the concentration in the oil phase is 1.3 to 5 mass%, preferably 1.3 to 3.5 mass%. The content of the unsaturated monoacylglycerol is preferably 1.5 to 5% by mass, more preferably 1.5 to 3.5% by mass, still more preferably 1.5 to 3% by mass, still more preferably 1.7 to 2.1% % to be. If the content of the unsaturated monoacylglycerol is excessively high, it is not preferable because the flavor of the bakery product is felt.

The oil component of the emulsion composition of the present invention may contain saturated monoacyl glycerol. The saturated monoacylglycerol may be 1-saturated monoacylglycerol, 2-saturated monoacylglycerol, or a mixture thereof, and preferably contains 1-saturated monoacylglycerol. The saturated monoacylglycerol in the constituent fatty acids preferably has 12 to 24 carbon atoms and more preferably 16 to 18 carbon atoms. Examples of the saturated fatty acid include palmitic acid (abbreviated as C16: 0) and stearic acid (abbreviated as C18: 0).

The content of the saturated monoacylglycerol in the oil component of the emulsion composition of the present invention is preferably 0 to 5 mass%, more preferably 0 to 3 mass%, further preferably 0.1 to 2 mass% By mass is 0.5 to 1.5% by mass, and particularly preferably 0.6 to 1.2% by mass.

The diacylglycerol used in the present invention is not particularly limited, but the proportion of the unsaturated fatty acid in the constituent fatty acids is preferably 70 mass% or more, more preferably 80 mass% or more, and usually 98 mass% or less. The preferred number of carbon atoms of the unsaturated fatty acid constituting diacylglycerol is 12 to 24, more preferably 16 to 18. The unsaturated fatty acid constituting the diacylglycerol preferably contains a monoene fatty acid and / or a diene fatty acid, and it is preferable that the unsaturated fatty acid contains C18: 1 and / or C18: 2. The total content of monoene fatty acid and diene fatty acid in the constituent fatty acids of diacylglycerol is preferably 70 to 98% by mass or more, more preferably 75 to 90% by mass. The content of the polyene fatty acid in the constituent fatty acids of diacylglycerol is preferably 20 mass% or less, and more preferably 1 to 15 mass%. The total content of C18: 1 and C18: 2 in the constituent fatty acids of diacylglycerol is preferably 75 to 95% by mass, and more preferably 78 to 90% by mass. The content of C18: 1 in the constituent fatty acids of diacylglycerol is preferably 25 to 75% by mass, more preferably 30 to 70% by mass. The content of C18: 2 in the constituent fatty acids of diacylglycerol is preferably 10 to 60% by mass, more preferably 15 to 55% by mass.

The proportion of saturated fatty acids in the constituent fatty acids of the diacyl glycerol used in the present invention is preferably 0 to 30 mass%, more preferably 0 to 20 mass%, still more preferably 2 to 15 mass%. The saturated fatty acid preferably has 12 to 24 carbon atoms, more preferably 16 to 18 carbon atoms. Examples of the saturated fatty acid include palmitic acid and stearic acid.

Diacylglycerol used in the present invention preferably contains 1,3-diacylglycerol having a structure in which a fatty acid is ester-bonded to a hydroxyl group at 1-position and 3-position of glycerin from the viewpoint of obtaining a good flavor and the like . The ratio of 1,3-diacylglycerol in the diacylglycerol used in the present invention is preferably 50 to 100% by mass.

In the oil component of the emulsion composition of the present invention, the content of diacylglycerol is preferably 5 to 60 mass%, more preferably 5 to 40 mass%. The content of the diacylglycerol is preferably 10 to 58 mass%, more preferably 10 to 40 mass%, even more preferably 12 to 35 mass%, particularly preferably 15 to 35 mass% Do.

The triacylglycerol to be used in the present invention is not particularly limited, but the proportion of the fatty acids having 14 or less carbon atoms in the constituent fatty acids is preferably 12 mass% or less, and more preferably 10 mass% or less. The proportion of the fatty acids having 14 or less carbon atoms in the constituent fatty acids is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, and further preferably 0.8% by mass or more.

The triacylglycerol used in the present invention preferably has a proportion of lauric acid (C12: 0) in the constituent fatty acids of 0.3 to 6% by mass, more preferably 0.5 to 6% by mass, and most preferably 2 By mass to 5% by mass. If the ratio of lauric acid exceeds 6 mass%, the low-temperature deterioration peculiar to lauric fats or the hydrolysis of soap may well occur.

The triacylglycerol used in the present invention preferably has a proportion of palmitic acid (C16: 0) in the constituent fatty acids of 10 to 43 mass%, more preferably 15 to 40 mass%, and most preferably 20 By mass to 40% by mass, and particularly preferably from 25 to 36% by mass.

Among the constituent fatty acids of the triacylglycerol used in the present invention, the ratio of oleic acid (abbreviated as C18: 1 sis) is preferably 25 to 55 mass%, more preferably 30 to 55 mass%, and most preferably 35 to 50 More preferably, it is in mass%.

Among the oil components of the emulsion composition of the present invention, the content of triacylglycerol is preferably 35 to 90% by mass, more preferably 60 to 90% by mass, and still more preferably 63 to 88% by mass.

The total acylglycerol, which is a total of monoacylglycerol, diacylglycerol and triacylglycerol, in the oil component of the emulsified composition of the present invention may contain trans fatty acids in its constituent fatty acids, and the trans fatty acid constituting the entire constituent fatty acids constituting the entire acylglycerol The content of the fatty acid is preferably 5 mass% or less, more preferably 0.1 to 5 mass%, further preferably 1 to 3 mass%, even more preferably 1 to 2 mass%, and even more preferably 1.5 to 2 mass% Is particularly preferable.

In the emulsion composition of the present invention, the rising temperature of the oil component is 20 to 50 캜, preferably 25 to 40 캜, more preferably 33 to 40 캜, still more preferably 35 to 38 캜. If the as-cast melting point is too low, it becomes difficult to produce a water-in-oil type emulsion such as margarine. In addition, if the rising melting point is too high, the resulting water-in-oil type emulsion of margarine or the like becomes excessively hard, resulting in poor usability.

The emulsion composition of the present invention may contain phospholipids in the oil phase. The emulsifying composition of the present invention may contain at least one phospholipid selected from the group consisting of phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid and the like or an enzyme-treated product thereof. As the phospholipid, natural lecithin such as soybean lecithin or egg yolk lecithin, or an enzymatic degradation product thereof may be used.

The content of the phospholipid in the emulsified composition of the present invention is not particularly limited, but the content thereof in the oil phase is preferably 0.1 to 10 mass%, more preferably 0.1 to 5 mass%, further preferably 0.3 to 1 mass% Do. In addition, lecithin often contains components other than phospholipids. When such lecithin is used, it is contained in the oil phase so that the content as a phospholipid is within the above-mentioned concentration range.

The emulsified composition of the present invention may contain a polyglycerin condensed ricinoleic acid ester (abbreviated as PGPR) in the oil phase, and may also contain a polyglycerin fatty acid ester.

The polyglycerol condensed ricinoleic acid ester is a compound having a structure in which a glycerol polymer and a condensed ricinoleic acid are ester-bonded. There are no particular restrictions on the number of glycerin units of the glycerin polymer constituting the polyglycerol condensed ricinoleic acid ester used in the present invention. From the viewpoint of emulsion stability, the degree of glycerol polymerization is preferably 2 to 10, more preferably 3 to 8 , More preferably from 4 to 6, from the viewpoints of transparency and transparency.

The polyglycerol fatty acid ester is a compound in which a glycerin polymer and a fatty acid are ester-bonded. The polyglycerin fatty acid ester has an HLB value of 6 or less, but from the viewpoint of emulsion stability, the HLB value is preferably 2 to 5, more preferably 3 to 4. In the present invention, the HLB value is a value calculated by the Griffin method (W. C. Griffin, J. Soc. Cosmetic. Chemists., 1,311 (1949)) represented by the following formula.

HLB = 20 x (molecular weight of hydrophilic portion) / (molecular weight of surfactant)

There is no particular limitation on the number of glycerin units in the glycerin polymer constituting the polyglycerol fatty acid ester, but in order to obtain a desired HLB value, the degree of polymerization of glycerin is preferably 6 to 14, more preferably 8 to 12 , And more preferably 9 to 11.

The fatty acid constituting the polyglycerin fatty acid ester contained in the emulsified composition of the present invention is preferably an unsaturated fatty acid having preferably 18 to 24 carbon atoms, more preferably 20 to 22 carbon atoms, 100% by mass, more preferably 80 to 100% by mass, of the above unsaturated fatty acid is preferable. The unsaturated fatty acid preferably contains erucic acid.

The content of the polyglycerol condensed ricinoleic acid ester or polyglycerin fatty acid ester of the emulsified composition of the present invention is not particularly limited, but the content thereof in the oil phase is preferably 0.05 to 3 mass%, more preferably 0.06 to 2.2 mass% , More preferably from 0.06 to 2 mass%, even more preferably from 0.14 to 2 mass%, particularly preferably from 0.14 to 1 mass%, particularly preferably from 0.16 to 0.6 mass%. The emulsified composition of the present invention may contain both a polyglycerol condensed ricinoleic acid ester and a polyglycerin fatty acid ester. In this case, the total content of polyglycerin condensed ricinoleic acid ester and polyglycerin fatty acid ester in the oil phase may be in the above- .

The monoacylglycerol, diacylglycerol and triacylglycerol in the oil phase component in the emulsion composition of the present invention can be prepared by blending the following fats and oils. The term &quot; fat &quot; means at least one of monoacylglycerol, diacylglycerol and triacylglycerol. The oil can be obtained by any method such as a method of maintaining a raw material such as a vegetable oil or an animal oil, an ester exchange reaction of glycerin, or an esterification reaction of a fatty acid composition derived from a raw material and glycerin. The ester exchange reaction or the esterification reaction can be carried out by a chemical reaction method using an alkali or an acidic catalyst or a biochemical reaction method using a fat hydrolyzing enzyme such as lipase. The transesterification reaction can be carried out, for example, by reacting the starting material and glycerin in the presence of a basic catalyst such as sodium methoxide. The above-mentioned esterification reaction can be carried out, for example, by reacting the fatty acid composition derived from the raw material stock and glycerin in the presence of an enzyme.

The raw material oil preferably has a fatty acid having 16 to 22 carbon atoms as a constituent fatty acid, and more preferably has an unsaturated fatty acid having a carbon number of 18. Specific examples of the raw material retention include seed oil, cone oil, soybean oil, palm oil, safflower oil, olive oil, cottonseed oil, rice bran oil, sunflower oil, sesame oil, Maintenance. The acylglycerol composition of the above-prepared fat composition can be measured by a method described later.

The oil component in the emulsified composition of the present invention may contain the oil obtained by the above-mentioned reaction and the raw material oil. The oil component in the emulsified composition of the present invention may further contain purified monoacylglycerol or may further contain a fat in the phospholipid-containing preparation. The purified monoacylglycerol can be obtained by partially decomposing the crude oil and then separating and purifying it.

The emulsion composition of the present invention may contain a dairy product, an emulsifier, a flavor component, or the like in the oil component.

The emulsion composition of the present invention may contain a flavor component, a milk protein, a starch, a thickening polysaccharide, a thermoplastic protein such as gelatin, a salt, and the like in the water component.

In order to suppress deterioration of the emulsified composition, the emulsified composition of the present invention may contain an antioxidant. Examples of the antioxidant include ascorbic acid esters such as palmitic acid ester and stearic acid ester, herbs such as tocopherol, tea, and rosemary, and natural antioxidant components extracted from peach tea and muscle root.

The water-in-oil type emulsion composition of the present invention can be prepared by a conventional method. For example, the oil or fat composition having the same composition as that of the emulsion composition of the present invention described above is heated and stirred at a temperature of about 50 to 80 DEG C, and water or water heated to about 50 to 80 DEG C And the mixture is stirred and emulsified by a homomixer, followed by cooling to obtain the water-in-oil type emulsion composition of the present invention. In the water-in-oil type emulsion composition of the present invention, the mass ratio of the water-phase derived from the above-described oil-based composition to the water-based water-based aqueous solution is preferably 20:80 to 85:15 , More preferably from 40:60 to 85:15, even more preferably from 45:55 to 80:20, still more preferably from 45:55 to 70:30, particularly preferably from 50:50 to 65:35 desirable.

The emulsified composition of the present invention is preferably used for the production of bakery products and the like. By kneading the emulsified composition of the present invention with a raw paper, it can be baked with a bakery product having good softness and excellent flavor. The amount of the emulsified composition of the present invention to be added to the bakery is not particularly different from that of conventional ones, but is preferably 2 to 10 mass%, more preferably 3 to 8 mass%, in the raw paper.

There is no particular limitation on the type of the bakery product, and bread, sweets bread, special bread, cooked bread and the like can be mentioned. Examples of white breads include white bread, black bread, French bread, variety bread, rolls (table rolls, burns and butter rolls), and specialty breads include muffins. Cooked bread includes hot dogs and hamburgers. Sweets breads include jam bread, bean bread, cream bread, raisin bread, melon bread, sweet rolls, rich foods (croissants, brioche, denisshu, pastries, etc.) have.

In addition, since the emulsified composition of the present invention is excellent in emulsion stability, the quality of bakery products produced by using the emulsified composition is unlikely to be uneven, and the yield of the product can be improved by suppressing the difference in lot between lots.

When the emulsified composition of the present invention is used for the production of bakery products such as breads, it is preferable to prepare the raw paper by mixing 2 to 20 parts by mass of the emulsified composition with 100 parts by mass of the wheat flour and kneading the mixture, preferably 3 To 18 parts by mass, more preferably 4 to 15 parts by mass, and particularly preferably 5 to 10 parts by mass, from the viewpoint of workability. By baking the raw paper, a bakery product having good softness and excellent flavor can be obtained.

Example

Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited thereto.

In the following examples, TAG means triacylglycerol, DAG means diacylglycerol, and MAG means monoacylglycerol.

[Analysis method]

Acylglycerol Composition:

About 10 mg of the retentate sample and 0.5 ml of a trimethylsilylating agent (&quot; Silylating Agent TH &quot;, manufactured by Kanto Chemical Co.) were added to the glass sample bottle, tightly closed with a stopper, and heated at 70 캜 for 15 minutes. To this was added 1.0 ml of water and 1.5 ml of hexane and shaken. After standing still, the upper layer was analyzed by providing it to gas chromatography (GLC).

Composition of fatty acids:

Fatty acid methyl esters were prepared according to &quot; 01 Preparation Method of fatty acid methyl esters (2.4.1.-1996) &quot; Was measured by the Society Official Method Ce 1f-96 (GLC method).

Determination method of crystal amount:

The amount of retained crystals was measured according to the method described in 2.2.9 Solid ground content (NMR method) of the Standardized Maintenance Analysis Test Method of the Japan Petroleum Institute.

Method of ascending melting point:

The ascending melting point was measured according to the method described in 2.2.4.2 Melting point (rising melting point) of the standard maintenance analysis test method established by Japan Oil Chemical Society.

[Preparation of diacylglycerol-containing oil]

455 parts by mass of a soybean oil fatty acid reduced by a sweetening process, 195 parts by mass of soybean oil fatty acid, and 107 parts by mass of glycerin were subjected to esterification reaction at 40 DEG C and 0.07 hPa for 5 hours using liposome IM (Novozymes) Respectively. Then, the enzyme was separated by filtration and deodorized to obtain a DAG-containing oil. Soybean oil fatty acid and vegetable oil fatty acid were prepared by hydrolyzing soybean oil (manufactured by Showa Industrial Co., Ltd.) and Jongjong Baik Oil (manufactured by Showa Industry Co., Ltd.) with an enzyme (trade name: lipase AY Amano, Amano Enzyme Inc.).

[Preparation of trans fatty acid-containing fat]

45 parts by weight of palm kernel oil (IV (iodine) = 40, Kao Corp.), 40 parts by weight of seed oil (IV = 80, manufactured by Kao Corporation) and 15 parts by weight of palm oil were mixed and washed / Decolorization / deodorization to obtain a trans fatty acid-containing oil.

[Preparation of low trans fatty acid oil retention]

60 parts by mass of palm oil (manufactured by KECK SENG), 30 parts by mass of palm oil (IV = 60, manufactured by Nissin Yushi Co., Ltd.) and 10 parts by mass of palm oil were subjected to random ester exchange using sodium methylate as a catalyst , And washed / discolored / deodorized according to a conventional method to obtain low trans fatty acid retention A.

65 parts by mass of palm oil (manufactured by KECK SENG), 25 parts by mass of palm fraction oil (IV = 60, manufactured by Nissin Yushiro Co., Ltd.) and 10 parts by mass of green tea oil were subjected to random ester exchange using sodium methylate as a catalyst After that, washing / decolorization / deodorization was carried out according to a conventional method to obtain low trans fatty acid retention B. [

Hydrogen was added to the soybean oil until a ratio of IV = 1 by using a nickel catalyst to obtain a low trans fatty acid C retained.

[Preparation Example 1 Preparation of water-in-oil type emulsion composition-1]

B, and C, unsaturated monoacylglycerol preparations (trade name: Excel O-95R, Kaosai Co., Ltd.), the above-mentioned DAG-containing fat, the trans fatty acid- (Unit: parts by mass) shown in the following Table 1 and 2 (a), and the mixture was heated to 60 캜 and dissolved by stirring to obtain an oily component Lt; / RTI &gt;

To the oil phase component, tap water heated to 60 DEG C in the ratio (unit: parts by mass) shown in the column (a) of the following Tables 1 and 2 was gradually added and stirred and emulsified with a homomixer (manufactured by Toguchi Kusako Kogyo Co., Ltd.) (7000 rpm, 10 minutes) to obtain a water-in-oil emulsion composition (Inventive Products 1 to 11, Comparative Products 1 to 7). Thereafter, the mixture was cooled to 15 DEG C using a tiler (an emulsion kneader, manufactured by Tama Kogyo Kogyo Co., Ltd.), stored at 30 DEG C for 1 day, and then stored in a refrigerator (5 DEG C) for 1 day, .

[Preparation Example 2 Preparation of water-in-oil emulsion composition-2]

(Trade name: SunSoft No.818SK, manufactured by TAIYO KABUSHIKI CO., LTD.) The above low-trans fatty acid retention A, unsaturated monoacyl glycerol (manufactured by Nippon Oil & (Unit: parts by mass) as shown in Table 3 (a) below, and the mixture was heated to 60 占 폚. And dissolved by stirring to prepare an oily component.

The tap water heated at 60 DEG C was gradually added to the oil phase component at the ratio (unit: parts by mass) shown in column (a) of Table 3 below to perform stirring and emulsification with a homomixer (manufactured by Toguchi Kusako Kogyo Co., Ltd.) 7000 rpm for 10 minutes) to obtain a water-in-oil emulsion composition (Inventive Products 12 to 16, Comparative Products 8 and 9). Thereafter, the mixture was cooled to 15 DEG C using a tiler (an emulsifying kneader, manufactured by Tama Kogyo Kogyo Co., Ltd.), stored at 30 DEG C for 1 day, and stored for 1 day in a refrigerator (5 DEG C) .

For the sake of reference, it was confirmed that, for the above-mentioned seed oil, DAG shale oil, trans fatty acid-containing oil, low trans fatty acid oil-retaining A, B and C, and excel O-95R, the acylglycerol composition and the fatty acid constituting the whole acylglycerol The composition is shown in Table 4 (unit: mass%).

The content of unsaturated monoacylglycerol, the content of diacylglycerol, and the content of triacylglycerol in the oil phase of Inventive Articles 1 to 16 and Comparative Products 1 to 9 are shown in Tables 1 to 3 (b) Concentration, unit: mass%). The ratio of the trans fatty acids in the total fatty acids constituting the entire acylglycerol in the oil phase is also shown in Table 1 (b) of Table 1 (unit: mass%). In Table 3 (b), the content of the polyglycerol condensed ricinoleic acid ester in the oil phase is also shown (concentration in the oil phase, unit: mass%).

The ascending melting point (unit: 占 폚) of the oil phase and the crystal amount (concentration in oil phase, unit: mass%) in the oil phase at 20 占 폚 in Inventive Articles 1 to 16 and Comparative Products 1 to 9 were measured in the same manner as in Table 1 (C) in Fig.

Comparative products 1, 2 and 8 are examples in which the concentration of unsaturated monoacylglycerol in the oil phase is lower than that prescribed in the present invention, and Comparative products 3 and 9 show that the concentration of unsaturated monoacylglycerol in the oil phase is lower than that specified in the present invention It is a high example. Comparative Example 4 is an example in which the concentration of diacylglycerol in the oily phase is lower than that prescribed in the present invention, the concentration of triacylglycerol in oily phase is higher than that prescribed in the present invention, and Comparative Example 5 is an oily phase of diacylglycerol Concentration is higher than that prescribed in the present invention, the concentration of triacylglycerol in the oil phase is lower than that specified in the present invention, and the rising temperature of the oil phase is higher than that of the present invention. In Comparative Example 6, the ascending melting point of the oil phase was higher than that specified in the present invention, while in Comparative Example 7, the ascending melting point of the oil phase was higher than that specified in the present invention Which is lower than that specified in

The constituent fatty acid compositions of the triacylglycerols in the oil phase of Inventive Products 1 to 16 and Comparative Products 1 to 9 are shown in the column (c) of Tables 1 to 3 above. The value shown here is the ratio (mass%) of each fatty acid to the total mass of the total constituent fatty acids of the triacylglycerol.

The ratio of the saturated fatty acid in the constituent fatty acids and the fatty acids of the monoene fatty acid, the diene fatty acid and the polyene fatty acid to the monoacylglycerol contained in the inventive products 1 to 16 and the comparative products 1 to 9 were measured in the same manner as in the above- 3 (d). The values shown here are the ratio (by mass%) of each fatty acid to the total mass of the constituent fatty acids of the monoacylglycerol.

The diacylglycerols contained in the inventive products 1 to 16 and the comparative products 1 to 9 were measured for the ratio of the saturated fatty acids in the constituent fatty acids and the fatty acids of the monoene fatty acid, the diene fatty acid and the polyene fatty acid, 3 (e). The value shown here is the ratio (by mass%) of each fatty acid to the total mass of constituent fatty acids of diacylglycerol.

Test Example 1 Stability of water-in-oil type emulsion composition

The emulsion stability of the water-in-oil type emulsion compositions prepared in Preparation Examples 1 and 2 was tested. Specifically, 100 ml of the inventive products 1 to 16 and the comparative products 1 to 9 were collected in an emulsifying test tube, and the stability of emulsification was evaluated using the amount of separated water after 4 hours at 45 캜 as an index . Evaluation criteria of emulsion stability are shown below.

<Emulsion stability evaluation standard>

5 points: Excellent emulsion stability and can not be completed.

4 points: It is observed in the bottom, but it is in a good emulsified state.

3 point: The water is slightly separated, but it is in a good emulsified state.

2 points: The water is separated and the emulsion state is poor.

1 point: The oil separation is severe and the emulsified state is remarkably poor.

The results are shown in the upper column of (f) of Tables 1 to 3 above.

From these results, it can be seen that Comparative Examples 2 and 8, in which the concentration of the unsaturated monoacylglycerol in the oil phase is the lowest, are separated from the water and emulsified and the emulsified state is good in the other preparations. Further, when the oil phase contains a polyglycerol condensed ricinoleic acid ester, the emulsion stability tends to be further improved.

Test Example 2 Workability of a water-in-oil type emulsion composition

The water-in-oil type emulsion composition prepared in Preparation Examples 1 and 2 was evaluated for workability at the time of baking. Specifically, the present inventions 1 to 16 and the comparative products 1 to 9 were stored at 5 占 폚 for 30 days and then kneaded at 20 占 폚 with the raw material for baking. The state of the emulsion composition, easiness of elongation of the structure, And the workability was evaluated. Evaluation criteria for workability are shown below.

<Workability Evaluation Standard>

5 points: The tissue is very smooth and easy to stretch, and can not be completed.

4 points: The tissue is relatively smooth and easy to stretch, and can not be completed.

3 points: Tissue is slightly stretched, but it is not done.

2 points: The water is separated and spreads, and the tissue is hard to elongate.

1 point: Completely completed, the tissue becomes silky and unevenly stretched.

The results are shown in the column (f) of Tables 1 to 3 above.

From this result, it was found that the comparative article 7 having an elevated melting point lower than that of the present invention markedly worsened the workability. Also, Comparative Examples 2 and 8, in which the concentration of the unsaturated monoacylglycerol in the oil phase was lowest, also showed a tendency to be observed and the tissue was difficult to elongate, resulting in poor workability. Other preparations exhibited generally good workability.

Preparation Example 3 Preparation of bread

Using each of the above emulsified compositions, bread was prepared by the following method.

2.0 parts by mass of yeast (Oriental Yeast Co., Ltd.), 0.1 part by mass of East Food (manufactured by Oriental Yeast Co., Ltd.), 0.3 parts by mass of Marge MM100 (manufactured by Riken KK) 40.0 parts by mass was placed in a ball (10 coats), and the mixture was continuously stirred at a low temperature of 25.0 占 0.5 占 폚 for 3 minutes using a vertical type mixer (10 coat mixer, using a hook for stirring, And kneaded at high speed for 2 minutes. The kneaded raw material was fermented at a temperature of 28.0 ° C (80% humidity) for 4 hours and 30 minutes (fermentation of a medium-sized fermentation) (fermentation termination temperature 29.0 ± 0.5 ° C).

Subsequently, 30.0 parts by mass of a strong wheat flour (manufactured by Nisshin Chemical Industry Co., Ltd.), 5.0 parts by mass of supernatant, 2.0 parts by mass of sodium chloride, 2.0 parts by mass of skim milk powder and 25.0 parts by mass of water were added to the medium-sized fermentation raw material, After kneading at low speed for 3 minutes and subsequently at high speed for 3 minutes, 6.0 parts by mass of the water-in-oil type emulsion composition prepared in Preparation Examples 1 and 2 was further added and further kneaded for 3 minutes at low speed for 2 minutes at medium speed, The date of harvest was obtained (raw grain temperature 28.0 ± 0.5 ° C).

This ground was temporarily stopped at 28.0 占 폚 (humidity 80%) for 30 minutes to recover the damage of the raw paper at the time of kneading, and then divided into approximately 225 g of raw paper. The divided raw paper was stopped at 28.0 캜 (80% humidity) for 20 minutes to take bench time, to recover the raw paper damage by division, and then molded into a molder. Six shaped green sheets were charged into a baking mold, and fermented (hoi) at 38.0 ° C (humidity 80%) for 60 minutes and then baked in an oven at 205 ° C for 40 minutes. After firing, it was stopped at room temperature (about 20.0 DEG C) for 45 minutes, cooled, put in a plastic bag, sealed, and stored at 20.0 DEG C for 24 hours.

Test Example 3 Sensory evaluation of bread quality

For the bread prepared in Preparation Example 3, quality was evaluated from two independent viewpoints of softness and flavor by 10 professional panelists. Evaluation criteria of softness and flavor are shown in Table 5 below.

score standard 5 10 people were judged to be good. 4 8 to 9 people were judged to be good. 3 5 to 7 people were judged to be good. 2 3 to 4 people were judged to be good. One Two or less were judged to be good.

<Sensation that is judged to be good>

Soft feeling: It feels elastic when chewed and is soft.

Flavor: The flavor that comes out from the nose when chewing is preferable as bread.

The results are shown in column (g) of Tables 1 to 3 above.

From these results, when the emulsified composition having an excessively high concentration of unsaturated monoacylglycerol in the oil phase was used, the flavor of the bread was remarkably deteriorated (Comparative products 3 and 9). Even if the unsaturated monoacylglycerol is within the range specified in the present invention, diacylglycerol and triacylglycerol are out of the range specified in the present invention, but if the composition has an elevated melting point outside the range specified in the present invention, (Both comparative products 4-7). When the content of the unsaturated monoacylglycerol was lower than that prescribed in the present invention, the softness and flavor of the bread did not deteriorate remarkably (Comparative products 1, 2 and 8).

On the other hand, when the emulsifying compositions of the present invention products 1 to 16 were used, good bread could be produced in both soft feeling and flavor.

Subsequently, the evaluation results of Test Examples 1 to 3 were comprehensively examined to evaluate practicality of the water-in-oil type emulsion composition. The comprehensive evaluation was based on the following criteria.

<Overall evaluation criteria>

4: The total score of score is 18 or more.

3: The total score of the evaluation scores is 15 or more and less than 18, and the score of 2 or less is not included in any of the evaluation of softness and flavor.

2: The total score of the evaluation scores is 13 or more and less than 15, and the score of 2 or less is not included in any of the evaluation of softness and flavor.

1: The total score of the evaluation scores is less than 13, or the score of 2 or less in any of the evaluation of softness and flavor.

The results are shown in column (h) of Tables 1 to 3 above.

As a result, the total points of evaluation scores in comparative products 2 and 4 to 8 were lower than 13 in total. On the other hand, in the comparative products 3 and 9, the total score of the evaluation scores was 16, which was a comparatively high score. However, since the flavor of the bread was remarkably decreased, the quality was not able to withstand practical use. In addition, among the comparative products, the comparative evaluation 1 was the highest, but the overall evaluation was only 2. Thus, the water-in-oil type emulsion compositions of Comparative Examples 1 to 9 were poor in practicality.

On the other hand, the inventive products 1 to 16 each had an overall evaluation of 3 or 4, which was an excellent water-in-oil type emulsified composition capable of withstanding practical use.

While the present invention has been described in conjunction with the embodiments thereof, it is to be understood that the invention is not limited to any details of the description thereof except as specifically set forth and that the invention is not limited to the details and spirit of the invention as set forth in the appended claims. I think it should be interpreted.

The present application claims priority based on Japanese Patent Application No. 2010-159530, filed on July 14, 2010 in Japan, which is hereby incorporated by reference in its entirety as part of this specification.

Claims (18)

An emulsion composition containing 1.3 to 5% by mass of an unsaturated monoacylglycerol, 5 to 60% by mass of diacylglycerol and 35 to 90% by mass of triacylglycerol and having a rising melting point of 20 to 50 ° C,
The ratio of the fatty acid having 14 or less carbon atoms in the fatty acid constituting the triacylglycerol in the oil phase is 12 mass% or less, the ratio of lauric acid is 0.3 to 6 mass%, the ratio of palmitic acid is 10 to 43 mass% , And a ratio of oleic acid is 25 to 55 mass%. The method according to claim 1,
Wherein the content of the unsaturated monoacylglycerol in the oil phase is 1.5 to 3.5 mass%. The method according to claim 1,
Wherein the content of the unsaturated monoacylglycerol in the oil phase is 1.7 to 2.1% by mass. 3. The method of claim 2,
Wherein the content of the diacylglycerol in the oil phase is 8.5 to 40 mass%. The method of claim 3,
Wherein the content of diacylglycerol in the oil phase is 8.3 to 35 mass%. 6. The method of claim 5,
Wherein the content of the triacylglycerol in the oil phase is 63 to 88 mass%. The method according to claim 1,
Wherein the content of the saturated monoacylglycerol in the oil phase is 0.5 to 1.5% by mass. The method according to claim 1,
Wherein the emulsion has an ascending melting point of 33 to 40 占 폚. The method according to claim 1,
Wherein the ratio of trans fatty acids in the total fatty acids constituting the entire acylglycerol in the oil phase is 5 mass% or less. The method according to claim 1,
Wherein the water-in-oil emulsion composition contains a phospholipid in an oil phase. The method according to claim 1,
Wherein the mass ratio (oil phase / water phase) of the oil phase component and the water phase component is 20/80 to 85/15. delete The method according to claim 6,
The fatty acid constituting the triacylglycerol in the oil phase has a proportion of fatty acids having 14 or less carbon atoms of 10 mass% or less, a ratio of lauric acid of 2 to 5 mass%, a ratio of palmitic acid of 25 to 36 mass% , And the proportion of oleic acid is 35 to 50 mass%. 14. The method of claim 13,
Wherein the ratio of the unsaturated fatty acid in the constituent fatty acids of the diacylglycerol in the oil phase is 80 mass% or more. The method according to claim 1,
A water-in-oil type emulsion composition comprising a polyglycerin condensed ricinoleic acid ester and / or a polyglycerin fatty acid ester having an HLB value of 6 or less in a total amount of 0.05 to 3 mass% in the oil phase. The method according to claim 1,
Wherein the oil phase emulsion composition contains 0.14 to 2 mass% of polyglycerol condensed ricinoleic acid ester having a degree of glycerol polymerization of 2 to 10 in the oil phase. 16. A bakery product produced from a raw material containing the water-in-oil type emulsion composition according to any one of claims 1 to 11 and 13 to 16. 2 to 20 parts by mass of the water-in-oil type emulsion composition according to any one of claims 1 to 11 and 16 to 16 is added to 100 parts by mass of wheat flour and kneaded to prepare a green paper, Of the bakery product.