KR20130091668A - Water-in-oil emulsion composition - Google Patents

Abstract

A water-in-oil type emulsion composition containing 1.3 to 5% by mass of unsaturated monoacylglycerol, 5 to 60% by mass of diacylglycerol, and 35 to 90% by mass of triacylglycerol, and having an oily component having an elevated melting point of 20 to 50 ° C.

Description

Water-in-oil emulsion composition {WATER-IN-OIL EMULSION COMPOSITION}

The present invention relates to a water-in-oil emulsion composition suitable for bakeries.

Bakery products represented by bread are generally manufactured by kneading a water-in-oil type emulsion composition with dough in order to give a flavor and a soft feeling and baking it. In such a water-in-oil type emulsion composition, it is important to improve the emulsion stability in order to improve the performance.

In order to improve the emulsion stability of the water-in-oil type emulsion composition, a method of using an emulsifier such as sucrose fatty acid ester or polyglycerin fatty acid ester is disclosed (see Patent Document 1, for example), but it has not been achieved to obtain sufficient emulsion stability. . Moreover, although high emulsification stability is obtained by mix | blending a large amount of diacylglycerol in an oil phase (for example, refer patent document 2, 3), the physical property deteriorates at the time of storage, and a crack may arise.

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

An object of the present invention is to provide a water-in-oil type emulsion composition which is excellent in emulsification stability, easy to knead with dough, and has a good soft feeling and a good baking taste.

MEANS TO SOLVE THE PROBLEM In view of the said subject, the present inventors earnestly examined and, as a result, an oil-in-water type emulsion containing unsaturated monoacyl glycerol, a diacyl glycerol, and a triacyl glycerol in predetermined | prescribed concentration, and having an oil-fat composition which shows predetermined rising melting | fusing point as oil phase. It was found that the composition exhibited good emulsion stability. Moreover, it discovered that this emulsion composition is easy to knead with dough, and is preferable for completing a bakery product etc. which have both a favorable soft feeling and a flavor.

According to the invention, the following means are provided:

Water-in-oil type which contains 1.3-5 mass% of <1> unsaturated monoacylglycerols, 5-60 mass% of diacylglycerols, and 35-90 mass% of triacylglycerols, and has the oily component of 20-50 degreeC of rising melting | fusing point. Emulsifying composition.

The water-in-oil type emulsion composition as described in <1> whose ratio of a trans fatty acid is 5 mass% or less in all the fatty acids which comprise all acylglycerol in <2> oil phase.

The water-in-oil type emulsion composition as described in <1> or <2> containing phospholipid in a <3> oil phase.

The water-in-oil type emulsion composition in any one of <1>-<3> whose mass ratio (oil phase / water phase) of a <4> oil phase component and an aqueous phase component is 20/80-85/15.

In the fatty acids which comprise triacylglycerol in a <5> oil phase, the ratio of a C14 or less fatty acid is 12 mass% or less, the ratio of lauric acid is 0.3-6 mass%, and the ratio of palmitic acid is 10-43 It is mass% and the water-in-oil type emulsion composition in any one of <1>-<4> whose ratio of oleic acid is 25-55 mass%.

Water-in-oil type emulsification in any one of <1>-<5> containing 0.05-3 mass% of polyglycerol condensation ricinoleic acid ester and / or polyglycerol fatty acid ester whose HLB value is 6 or less in a <6> oil phase. Composition.

The bakery product manufactured from the dough containing the water-in-oil type emulsion composition in any one of <7> <1>-<6>.

The manufacturing method of the bakery product which manufactures dough and mixes 2-20 mass parts of water-in-oil type emulsion compositions in any one of <1>-<6> with respect to 100 mass parts of <8> wheat flour, and bakes the dough. .

The water-in-oil type emulsion composition of the present invention is easy to knead with dough, and is preferable for producing a bakery product or the like which is excellent in softness and excellent in flavor. Moreover, since the water-in-oil type emulsion composition of the present invention is excellent in emulsion stability, there is little change in quality over time, contributing to stable supply of high quality bakery products and the like.

Bakery products produced using the water-in-oil emulsified composition of the present invention have a good soft feeling and are 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 emulsion composition of this invention is demonstrated in detail below.

The water-in-oil emulsion composition (henceforth an emulsion composition of this invention) of this invention is comprised from an oil phase component and an aqueous phase component.

The emulsion composition of the present invention is a water-in-oil type emulsion composition containing a predetermined amount of unsaturated monoacylglycerol, diacylglycerol and triacylglycerol and having an elevated melting point of 20 to 50 ° C., which is a bakery such as bread or confectionary. It is preferably used for the manufacture of the product.

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 for this invention is 1-unsaturated monoacylglycerol which has a structure which the unsaturated fatty acid ester-bonded to the hydroxyl group of 1-position of glycerin, or the unsaturated fatty acid ester-bonded 2 hydroxyl group of the glycerine is ester-bonded. Although it may be a 2-unsaturated monoacylglycerol having a structure or a mixture thereof, it is preferable to contain 1-unsaturated monoacylglycerol. It is preferable that it is C12-24, and, as for the unsaturated fatty acid which comprises the said unsaturated monoacylglycerol, it is more preferable that it is C16-18. The unsaturated fatty acid constituting the unsaturated monoacylglycerol 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. It is preferable to contain unsaturated fatty acids having one bond (abbreviated as C18: 1) and / or unsaturated fatty acids having 18 carbon atoms and two double bonds (also abbreviated as C18: 2). It is preferable that it is 80 mass% or more, and, as for the total content of monoene fatty acid and diene fatty acid among the said unsaturated fatty acids, it is more preferable that it is 85-99 mass%. It is preferable that it is 20 mass% or less, and, as for content of the polyene fatty acid which is an unsaturated fatty acid which has three or more double bonds in the said unsaturated fatty acid, it is more preferable that it is 1-15 mass%. It is preferable that it is 75-98 mass%, and, as for the total content of C18: 1 and C18: 2 in the said unsaturated fatty acid, it is more preferable that it is 85-98 mass%. It is preferable that it is 55-90 mass%, and, as for content of C18: 1 in the said unsaturated fatty acid, it is more preferable that it is 60-80 mass%. It is preferable that it is 10-30 mass%, and, as for content of C18: 2 in the said unsaturated fatty acid, it is more preferable that it is 15-25 mass%.

In the oil phase component of the emulsion composition of this invention, content of unsaturated monoacylglycerol, ie, concentration in an oil phase, is 1.3-5 mass%, Preferably it is 1.3-3.5 mass%. The content of the unsaturated monoacylglycerol is also 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% by mass. % to be. If the content of unsaturated monoacylglycerol is too high, it is not preferable because the bakery product feels an arine taste.

The oil phase component of the emulsion composition of the present invention may contain saturated monoacylglycerol. The saturated monoacylglycerol may be mono-saturated monoacylglycerol or 2-saturated monoacylglycerol or a mixture thereof, but preferably contains mono-saturated monoacylglycerol. It is preferable that it is 12-24, and, as for carbon number of saturated fatty acid in the constituent fatty acid of saturated monoacylglycerol, it is more preferable that it is 16-18. Examples of the saturated fatty acid include palmitic acid (also abbreviated as C16: 0) and stearic acid (also abbreviated as C18: 0).

In the oil phase component of the emulsion composition of the present invention, the content of saturated monoacylglycerol is preferably 0 to 5% by mass, more preferably 0 to 3% by mass, still more preferably 0.1 to 2% by mass, even more preferred. Preferably it is 0.5-1.5 mass%, Especially preferably, it is 0.6-1.2 mass%.

Although there is no restriction | limiting in particular in the diacylglycerol used for this invention, It is preferable that the ratio of unsaturated fatty acid among the structural fatty acids is 70 mass% or more, It is more preferable that it is 80 mass% or more, Usually, it is 98 mass% or less. Preferable carbon number of the unsaturated fatty acid which comprises diacylglycerol is 12-24, More preferably, it is 16-18. It is preferable that the unsaturated fatty acid which comprises diacylglycerol contains a monoene fatty acid and / or diene fatty acid, and especially it contains C18: 1 and / or C18: 2. It is preferable that it is 70-98 mass% or more, and, as for the total content of monoene fatty acid and diene fatty acid among the structural fatty acids of diacylglycerol, it is more preferable that it is 75-90 mass%. It is preferable that it is 20 mass% or less, and, as for content of a polyene fatty acid in the structural fatty acid of diacyl glycerol, it is more preferable that it is 1-15 mass%. It is preferable that it is 75-95 mass%, and, as for the total content of C18: 1 and C18: 2 in the constituent fatty acid of diacylglycerol, it is more preferable that it is 78-90 mass%. It is preferable that it is 25-75 mass%, and, as for content of C18: 1 in the constituent fatty acid of diacylglycerol, it is more preferable that it is 30-70 mass%. It is preferable that it is 10-60 mass%, and, as for content of C18: 2 in the constituent fatty acid of diacylglycerol, it is more preferable that it is 15-55 mass%.

It is preferable that the ratio of saturated fatty acid is 0-30 mass% in the structural fatty acid of diacylglycerol used for this invention, It is more preferable that it is 0-20 mass%, It is further more preferable that it is 2-15 mass%. It is preferable that it is 12-24, and, as for carbon number of this saturated fatty acid, it is more preferable that it is 16-18. Palmitic acid, stearic acid, etc. are mentioned as this saturated fatty acid.

It is preferable that the diacylglycerol used for this invention contains 1, 3- diacylglycerol which has a structure which the fatty acid ester-bonded to the hydroxyl group of the 1-position and 3-position of glycerol from a viewpoint of obtaining favorable flavor etc. . It is preferable that the ratio of the 1, 3- diacyl glycerol to the diacyl glycerol used for this invention is 50-100 mass%.

Although the content of diacylglycerol is 5-60 mass% in the oil phase component of the emulsion composition of this invention, it is preferable that it is 5-40 mass%. Moreover, it is also preferable that content of the said diacyl glycerol is 10-58 mass%, It is more preferable that it is 10-40 mass%, It is still more preferable that it is 12-35 mass%, It is especially preferable that it is 15-35 mass%. Do.

Although there is no restriction | limiting in particular in the triacylglycerol used for this invention, It is preferable that the ratio of a C14 or less fatty acid is 12 mass% or less, and, as for the constituent fatty acid, it is more preferable that it is 10 mass% or less. Moreover, it is preferable that the ratio of a C14 or less fatty acid among the said constituent fatty acids is 0.1 mass% or more, It is more preferable that it is 0.5 mass% or more, It is further more preferable that it is 0.8 mass% or more.

As for the triacylglycerol used for this invention, it is preferable that the ratio of lauric acid (it abbreviates also as C12: 0) in the structural fatty acid is 0.3-6 mass%, It is more preferable that it is 0.5-6 mass%, 2 It is more preferable that it is-5 mass%. When the ratio of lauric acid exceeds 6 mass%, the soap smell by low temperature deterioration and hydrolysis peculiar to lauric-based fats and oils will generate | occur | produce well.

As for the triacylglycerol used for this invention, it is preferable that the ratio of palmitic acid (it abbreviates also as C16: 0) in the structural fatty acid is 10-43 mass%, It is more preferable that it is 15-40 mass%, 20 It is more preferable that it is-40 mass%, and it is especially preferable that it is 25-36 mass%.

In the constituent fatty acid of the triacylglycerol used for this invention, it is preferable that the ratio of oleic acid (it abbreviates also C18: 1 cis) is 25-55 mass%, It is more preferable that it is 30-55 mass%, 35-50 It is more preferable that it is mass%.

In the oil phase component of the emulsion composition of this invention, content of triacylglycerol is 35-90 mass%, It is preferable that it is 60-90 mass%, It is more preferable that it is 63-88 mass%.

Although the total acylglycerol which is the sum total of monoacylglycerol, diacylglycerol, and triacylglycerol in the oil phase component of the emulsion composition of this invention may contain trans fatty acid in the constituent fatty acid, trans occupies in the all constituent fatty acids which comprise all acylglycerol. It is preferable that the ratio of a fatty acid is 5 mass% or less, It is more preferable that it is 0.1-5 mass%, It is still more preferable that it is 1-3 mass%, It is still more preferable that it is 1-2 mass%, 1.5-2 mass% Is particularly preferred.

The rising melting point of the oil phase component in the emulsion composition of the present invention is 20 to 50 ° C, preferably 25 to 40 ° C, more preferably 33 to 40 ° C, still more preferably 35 to 38 ° C. If the rising melting point is too low, it becomes difficult to produce water-in-oil emulsions such as margarine. If the rising melting point is too high, the water-in-oil emulsion such as margarine produced is too hard, resulting in poor usability.

The emulsion composition of this invention may contain a phospholipid in an oil phase. The emulsified composition of the present invention may contain, as the phospholipid, at least one selected from phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid and the like, or an enzyme treatment thereof. Moreover, as said phospholipid, natural lecithin, such as soybean lecithin and egg yolk lecithin, or its enzymatic degradation product can also be used.

Although there is no restriction | limiting in particular in the phospholipid content of the emulsion composition of this invention, It is preferable that content in an oil phase is 0.1-10 mass%, It is more preferable that it is 0.1-5 mass%, It is further more preferable that it is 0.3-1 mass%. Do. In addition, although lecithin contains many components other than phospholipid, when using such a lecithin, it is contained in the said oil phase so that content as a phospholipid may be in the said concentration range.

The emulsion composition of this invention may contain polyglycerol condensed ricinoleic acid ester (it abbreviates also PGPR) in an oil phase, and may contain polyglycerol fatty acid ester.

The polyglycerol condensed ricinoleic acid ester is a compound having a structure in which a glycerin polymer and condensed ricinoleic acid are ester-bonded. Although there is no restriction | limiting in particular in the number of the glycerin units of the glycerin polymer which comprises the polyglycerol condensation ricinoleic acid ester used for this invention, It is preferable to set glycerin polymerization degree to 2-10 from a viewpoint of emulsion stability, and to 3-8. It is more preferable to carry out, and it is still more preferable to use 4-6.

The polyglycerol fatty acid ester is a compound in which a glycerin polymer and an fatty acid are ester-bonded. The polyglycerol 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, and 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 × (molecular weight of hydrophilic moiety) / (molecular weight of surfactant)

Although there is no restriction | limiting in particular in the number of the glycerin units of the glycerin polymer which comprises the said polyglycerol fatty acid ester, In order to make desired HLB value, it is preferable to set the degree of polymerization of glycerin to 6-14, and it is more preferable to set it to 8-12. It is more preferable to set it as 9-11.

Moreover, as for the fatty acid which comprises the polyglycerol fatty acid ester contained in the emulsion composition of this invention, it is preferable that unsaturated fatty acids of 18-24 carbon atoms, More preferably, 20-22 are the main body, 70- of the structural fatty acids are preferable. It is preferable that 100 mass%, More preferably, 80-100 mass% is the said unsaturated fatty acid. The unsaturated fatty acid preferably contains erucic acid.

Although there is no restriction | limiting in particular in content of polyglycerol condensation ricinoleic acid ester or polyglycerol fatty acid ester of the emulsion composition of this invention, It is preferable that content in an oil phase is 0.05-3 mass%, It is more preferable that it is 0.06-2.2 mass% It is preferable, It is more preferable that it is 0.06-2 mass%, It is still more preferable that it is 0.14-2 mass%, It is especially preferable that it is 0.14-1 mass%, It is especially more preferable that it is 0.16-0.6 mass%. The emulsion composition of the present invention may contain both of a polyglycerol condensed ricinoleic acid ester and a polyglycerol fatty acid ester, in which case the total content of the polyglycerol condensed ricinoleic acid ester and the polyglycerol fatty acid ester in the oil phase is in the above concentration range. It is preferable to make into.

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 said "maintenance" contains at least any of monoacylglycerol, diacylglycerol, and triacylglycerol. The fats and oils can be obtained by any method such as transesterification reaction of raw material fats and oils of vegetable oil, animal oil, etc., or esterification reaction of the fatty acid composition and glycerin derived from raw material fats and oils. The transesterification reaction and the esterification reaction can be carried out by a chemical reaction method using an alkali or an acidic catalyst or the like, or a biochemical reaction method using an oil or fat hydrolytic enzyme such as a lipase. The transesterification reaction can be carried out, for example, by reacting a raw material oil and glycerin in the presence of a basic catalyst such as sodium methoxide. Moreover, the said esterification reaction can be performed, for example by making the fatty acid composition derived from the said raw material fats and oils, and glycerin react in presence of an enzyme.

It is preferable that the said raw material fats and oils have a C16-C22 fatty acid as a constituent fatty acid, and it is more preferable to have a C18 unsaturated fatty acid. Specific examples of raw material fats and oils include rapeseed oil, corn oil, soybean oil, palm oil, safflower oil, olive oil, cottonseed oil, rice bran oil, sunflower oil, sesame oil, lard, tallow, fish oil, or fractionated oils thereof, transesterified oils, hydrogenated oils, or mixtures thereof. Oils and fats. The acylglycerol composition of the oil-fat composition prepared as mentioned above can be measured by the method of mentioning later.

The oil phase component in the emulsion composition of the present invention may contain the fat or oil obtained by the above reaction and the raw material fat and oil. Moreover, the oil phase component in the emulsion composition of this invention may contain the refined monoacylglycerol further, and may further contain the fat or oil in a phospholipid containing formulation. Purified monoacylglycerol can be obtained by partial decomposition of raw material fats and oils after separation and purification.

The emulsion composition of this invention may contain a dairy product, an emulsifier, a flavor component, etc. in an oil phase component.

The emulsion composition of the present invention may contain a flavor component, milk protein, starch, thickened polysaccharides, thermoplastic proteins such as gelatin, salt, and the like in the aqueous phase component.

Moreover, in order to suppress deterioration of an emulsion composition, antioxidant may be contained in the emulsion composition of this invention. Examples of the antioxidant include ascorbic acid esters such as palmitic acid ester and stearic acid ester, herbs such as tocopherol, tea and rosemary, natural antioxidant components extracted from peach tea and muscle mass.

The water-in-oil emulsion composition of the present invention can be prepared by a conventional method. For example, the oil or fat composition of the same composition as the oil phase of the emulsion composition of the present invention described above is heated and stirred at a temperature of about 50 to 80 ° C., and water or water heated to about 50 to 80 ° C. as a substrate. The water-in-oil emulsion composition of the present invention can be obtained by cooling after stirring emulsification with a homomixer while gradually adding an aqueous solution. In the water-in-oil emulsion composition of the present invention, the mass ratio of the oil phase derived from the oil-fat composition and the water phase derived from the water or the aqueous solution based on water is preferably oil phase: water phase = 20: 80 to 85:15. It is more preferable that it is 40: 60-85: 15, It is still more preferable that it is 45: 55-80: 20, It is still more preferable that it is 45: 55-70: 30, Especially it is 50: 50-65: 35 desirable.

The emulsion composition of the present invention is preferably used for the production of bakery products and the like. By kneading the emulsion composition of the present invention with dough, it can be baked with a bakery product having a good soft feeling and excellent in flavor. Although the addition amount in the case of using for the bakery of the emulsion composition of this invention does not differ in particular from addition of a normal thing, In dough, Preferably it is 2-10 mass%, More preferably, it is 3-8 mass%.

There is no restriction | limiting in particular in the kind of said bakery product, Bread, Sweet bread, Special bread, Cooked bread etc. are mentioned. White bread, black bread, French bread, variety bread, rolls (table roll, burns, butter roll, etc.) are mentioned as a bread, and a muffin etc. are mentioned as a special bread. Cooked breads include hot dogs, hamburgers, and sweets such as jam breads, red bean breads, cream breads, raisins breads, melon breads, sweet rolls, and rich goods (croissants, brioche, dennis, pastries, etc.). have.

Moreover, since the emulsion composition of this invention is excellent in emulsion stability, it is hard to produce a nonuniformity in the quality of bakery products etc. which were manufactured using this, and the difference between the lots of a product can be suppressed and a yield can be improved.

When using the emulsion composition of this invention for manufacture of bakery products, such as bread, it is preferable to manufacture dough by mix | blending 2-20 mass parts of emulsion compositions with respect to 100 mass parts of wheat flour, Preferably it is 3 It is preferable at the point of workability to mix | blend-18 mass parts, More preferably, 4-15 mass parts, Especially preferably, 5-10 mass parts. By baking the dough, a bakery product having a good soft feeling and excellent flavor is obtained.

Example

EMBODIMENT OF THE INVENTION Hereinafter, although this invention is demonstrated in detail based on an Example, this invention is not limited to this.

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

[Analysis method]

Acylglycerol Composition:

To the glass sample bottle, about 10 mg of a fat or oil sample and 0.5 ml of trimethylsilylating agent ("silylating agent TH", manufactured by Kanto Chemical Co., Ltd.) were added thereto, closed with a stopper, and heated at 70 ° C for 15 minutes. To this, 1.0 ml of water and 1.5 ml of hexane were added and shaken. After standing still, the upper layer was subjected to gas chromatography (GLC) for analysis.

Constituent fatty acid composition:

The sample obtained by preparing fatty acid methyl ester according to "Preparation method of fatty acid methyl ester 01 (2.4.1.-1996)" in the Japan Oil and Chemical Society edition "Standard oil and fat analysis assay method" was prepared by American Oil Chemists. Was measured by the Society Official Method Ce 1f-96 (GLC method).

How to Evaluate Determination:

The amount of fats and oils was measured according to the method described in 2.2.9 solid paper content (NMR method) of the norm oil and fat assay test method established by the Japan Oil and Chemical Association.

How to measure the rising melting point:

The rising 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 the Japan Petrochemical Association.

[Preparation of diacylglycerol-containing fats and oils]

455 parts by mass of soybean oil fatty acid, 195 parts by mass of rapeseed oil, and 107 parts by mass of glycerin were subjected to esterification reaction at 40 ° C. and 0.07 hPa at 40 ° C. using lipozyme IM (Novozymes). Was carried out. The enzyme was then separated by filtration and deodorized to obtain a DAG-containing fat or oil. The soybean oil fatty acid and the rapeseed oil fatty acid were prepared by hydrolyzing soybean white oil (manufactured by Showa Industries Co., Ltd.) and rapeseed white mandarin oil (manufactured by Showa Industries Co., Ltd.) with enzymes (trade names: lipase AY Amano and Amano Enzyme Co., Ltd.), respectively.

[Preparation of trans fatty acid-containing fats and oils]

45 parts by mass of palm hardened oil (IV (iodine number) = 40, manufactured by Kao Corporation), 40 parts by mass of mixed hardened oil (IV = 80, manufactured by Kao Corporation), and 15 parts by mass of palm oil were washed with water according to a conventional method. Decolorization / deodorization was carried out to obtain a fat or oil containing a trans fatty acid.

[Preparation of Low Trans Fatty Acid Fats]

After random transesterification using sodium methyllite as a catalyst using 60 parts by mass of palm oil (manufactured by KECK SENG), 30 parts by mass of palm fractionated oil (IV = 60, manufactured by Nissin Oilrio), and 10 parts by mass of palm oil , Washing with water, decoloring, and deodorization were carried out in accordance with a conventional method to obtain a low trans fatty acid oil or fat A.

Using 65 mass parts of palm oil (made by KECK SENG), 25 mass parts of palm fractionated oil (IV = 60, Nisshin Oilio Co., Ltd.), and 10 mass parts of rapeseed white bridge oil, random transesterification was performed using sodium methylite as a catalyst. After implementation, washing with water, decoloring, and deodorization was carried out in a conventional manner to obtain a low trans fatty acid oil or fat B.

The soybean oil was hydrogenated using a nickel catalyst until it became IV = 1, and low trans fatty acid fats and oils C were obtained.

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

Rapeseed white oil (manufactured by Nissin Oilio Co., Ltd.), the above-mentioned fat and oil-containing fats and oils, the above-mentioned low-fatty fatty-fatty fats A, B and C, unsaturated monoacylglycerol preparations (trade name: Excel O-95R, Kaosa) And lecithin (trade name: lecithin deluxe, manufactured by Nissin Oilio Co., Ltd.) in the ratios (unit: parts by mass) shown in columns (a) of Tables 1 and 2 below, and heated to 60 ° C. to stir and dissolve the oily component. It prepared.

Stirred and emulsified with a homomixer (manufactured by Togushu Chemical Co., Ltd.) while gradually adding tap water heated at 60 ° C. to the oil phase component at a ratio (unit: mass parts) shown in the columns (a) of Tables 1 and 2 below. (7000 rpm, 10 minutes) and the water-in-oil type emulsion composition (Invention 1-11, Comparative products 1-7) were obtained. Thereafter, the resultant was cooled to 15 ° C. using a tyre (emulsifying kneader, manufactured by Tamamoto Kogyo Co., Ltd.), stored at 30 ° C. for 1 day, then stored in a refrigerator (5 ° C.) for 1 day, and used in the test example described later. .

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

Rapeseed white gyo oil (manufactured by Nisshin Oilio Co., Ltd.), the above-mentioned oil-containing DAG, polyglycerol condensed ricinoleic acid ester (trade name: Sunsoft No.818SK, manufactured by Taiyo Chemical Co., Ltd.). Product name: Excel O-95R, manufactured by Cao Corporation) and lecithin (brand name: Lecithin Deluxe, manufactured by Nissin Oilio Co., Ltd.) at the ratio (unit: parts by mass) shown in column (a) of Table 3 below, and heated to 60 ° C. And dissolved by stirring to prepare an oil phase component.

Stirred and emulsified with a homomixer (manufactured by Togushu Chemical Co., Ltd.) while gradually adding tap water heated at 60 ° C. to the oil phase component in a ratio (unit: mass parts) shown in the column (a) of Table 3 below ( 7000 rpm, 10 minutes), and the water-in-oil type emulsion composition (the inventions 12-16, the comparative products 8 and 9) were obtained. Thereafter, the resultant was cooled to 15 ° C. using a tyrler (emulsifying kneader, manufactured by Tama Chemical Industries, Ltd.), stored at 30 ° C. for 1 day, then stored in a refrigerator (5 ° C.) for 1 day, and used in the test example described later. .

In addition, for reference, for the above-mentioned rapeseed white oil, high DAG-containing oil, fat containing trans fatty acid, low trans fatty acid fats A, B and C, and Excel O-95R, the acylglycerol composition and the fatty acid constituting the total acylglycerol A composition is shown in Table 4 (unit: mass%).

The content of the unsaturated monoacylglycerol, the content of the diacylglycerol, and the content of the triacylglycerol in the oil phase of the present invention 1 to 16 and the comparative products 1 to 9 are shown in the column (b) of Tables 1 to 3 above (in the oil phase). Concentration, unit: mass%). Moreover, the ratio of the trans fatty acid which occupies for all the fatty acids which comprise all acylglycerol in an oil phase is shown together in the column (b) of the said Tables 1-3 (unit: mass%). Moreover, in column (b) of Table 3, content of the polyglycerol condensation ricinoleic acid ester in the oil phase was also shown (concentration in oil phase, a unit: mass%).

Moreover, the rising melting point (unit: degreeC) of the oil phase in this invention products 1-16, the comparative products 1-9, and the crystal quantity (concentration in oil phase, a unit: mass%) in the oil phase in 20 degreeC are shown in Table 1 above. It shows in the (c) phase of -3.

Comparative products 1, 2 and 8 are examples where the concentration in the oil phase of unsaturated monoacylglycerol is lower than that defined in the present invention, and Comparative products 3 and 9 are those in the oil phase of unsaturated monoacylglycerol than those specified in the present invention. It is a high example. Comparative product 4 is an example in which the concentration in the oil phase of diacylglycerol is lower than that specified in the present invention, and the concentration in the oil phase of triacylglycerol is higher than that specified in the present invention, and Comparative product 5 is in the oil phase of diacylglycerol. Concentration is higher than what is prescribed | regulated by this invention, and in addition to the density | concentration in the oil phase of triacylglycerol being lower than what is prescribed | regulated by this invention, the rising melting | fusing point of an oil phase is also an example higher than this invention. Moreover, although the acylglycerol composition of the comparative products 6 and 7 exists in the range prescribed | regulated by this invention, the rising melting | fusing point of an oil phase is higher than the thing prescribed | regulated by this invention in the comparative product 6, and the rising melting | fusing point of an oil phase of the comparative product 7 is this invention. It is lower than that prescribed in.

Moreover, the constituent fatty acid composition of triacylglycerol in the oil phase of this invention products 1-16 and the comparative products 1-9 is shown to (c) haran of the said Tables 1-3. The numerical value shown here is the ratio (mass%) of each fatty acid with respect to the total mass of the total constituent fatty acid of triacylglycerol.

Moreover, with respect to the monoacylglycerol contained in this invention products 1-16 and the comparative products 1-9, the ratio of the saturated fatty acid which occupies in the structural fatty acid, and each fatty acid of a monoene fatty acid, a diene fatty acid, and a polyene fatty acid is shown in the said Tables 1--10. It shows in (d) column of 3. The numerical value shown here is the ratio (mass%) of each fatty acid with respect to the gross mass of the constituent fatty acid of monoacylglycerol.

Moreover, with respect to the diacylglycerol contained in this invention products 1-16 and the comparative products 1-9, the ratio of the saturated fatty acid which occupies in the constituent fatty acid, and each fatty acid of a monoene fatty acid, a diene fatty acid, and a polyene fatty acid is shown in the said Tables 1--10. It shows in the column (e) of 3. The numerical value shown here is the ratio (mass%) of each fatty acid with respect to the gross mass of the constituent fatty acid of diacylglycerol.

Test Example 1 Stability of Water-in-oil Emulsifying Composition

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

<Emulsification Stability Evaluation Criteria>

5 points | pieces: Emulsification stability is very favorable and it cannot complete.

4 points | pieces: Although dihydrate is observed in a bottom face, it is a favorable emulsion state.

3 points | pieces: Water flows a little but it is a good emulsification state.

2 points | pieces: Flowing water separates and an emulsification state is bad.

1 point | piece: Separation of running water is severe, and the emulsion state is remarkably bad.

A result is shown to the (f) phase of the said Tables 1-3.

From these results, it can be seen that in Comparative Products 2 and 8 having the lowest concentration in the oil phase of unsaturated monoacylglycerol, oil water is separated and the emulsified state is poor, and in other preparations, the emulsified state is good. Moreover, when the oil phase contained polyglycerol condensation ricinoleic acid ester, the tendency which emulsification stability improved more was observed.

Test Example 2 Workability of the water-in-oil emulsion composition

The water-in-oil type emulsion composition prepared in Preparation Examples 1 and 2 was evaluated for workability during baking. Specifically, after storing the inventions 1 to 16 and comparative products 1 to 9 at 5 ° C. for 30 days, the tissue state of the emulsion composition, the easiness of stretching the tissue, and the separated state of flowing water at the time of kneading with dough of baking at 20 ° C. Workability was evaluated using as an index. Evaluation criteria of workability are shown below.

<Workability evaluation standard>

5 points: The tissue is very smooth, easy to stretch, does not complete.

4 points: The tissue is relatively smooth, easy to elongate, not completed.

3 points: The tissue is slightly stretched, but not completed.

2 points: water is separated and spread, the tissue is difficult to stretch.

1 point: Completely completed, the tissue is perky and does not stretch uniformly.

A result is shown to the (f) column of the said Tables 1-3.

From this result, it turned out that workability remarkably deteriorates in the comparative product 7 with a raise melting | fusing point lower than this invention. In addition, in Comparative Products 2 and 8 having the lowest concentration in the oil phase of unsaturated monoacylglycerol, dihydrate was also observed, and the tissue was hardly elongated, resulting in poor workability. Other preparations generally showed good workability.

Pharmaceutics Example 3 Preparation of Bread

Bread was manufactured by the following method using each said emulsion composition.

Powerful wheat flour (made by Nissin flour) 70.0 parts by mass, yeast (made by Oriental yeast) 2.0 parts by mass, yeast food (made by Oriental yeast) 0.1 parts by mass, emulsifier formulation Emarage MM100 (manufactured by Riken) 0.3 parts by mass, water 40.0 parts by mass are placed in a bowl (10 coats), and a water mixer (10 coat mixers, a hook is used for stirring, manufactured by Canto Mixture Co., Ltd.) is used for 3 minutes at a low speed at a temperature of 25.0 ± 0.5 ° C. The mixture was kneaded at high speed for 2 minutes. The kneaded dough was fermented (medium seed fermentation) for 4 hours and 30 minutes at 28.0 ° C (80% humidity) (fermentation end temperature 29.0 ± 0.5 ° C).

Subsequently, 30.0 parts by mass of strong wheat flour (made by Nissin Flour Mill), 2.0 parts by mass of salt, 2.0 parts by mass of salt skim milk powder, 2.0 parts by mass of skim milk powder, and 25.0 parts by mass of water were added to the medium seed fermentation dough. After kneading for 3 minutes at low speed and then for 3 minutes at high speed, 6.0 parts by mass of the water-in-oil emulsion composition prepared in Preparation Examples 1 and 2 was added, followed by further mixing for 3 minutes at low speed, 2 minutes at medium speed, and again for 3 minutes at high speed. Raw dough was obtained (raw dough temperature 28.0 ± 0.5 ° C.).

This raw dough was stopped for 30 minutes at 28.0 degreeC (80% of humidity), and floor time was taken, and the damage of the dough at the time of kneading was recovered, and it divided into about 225g of dough. The divided dough was stopped for 20 minutes at 28.0 ° C. (80% humidity), and bench time was taken to recover dough damage caused by splitting, and then molded into a molder. Six molded doughs were filled in a baking mold, fermented (with a hoi) for 60 minutes at 38.0 degreeC (80% of humidity), and then baked for 40 minutes in the oven at 205 degreeC. After baking, it stopped still for 45 minutes at room temperature (about 20.0 degreeC), it cooled, it put into a plastic bag, sealed, it was preserve | saved at 20.0 degreeC for 24 hours, and it was set as the test bread.

Test Example 3 Sensory Evaluation of Bread Quality

About the bread manufactured in the said preparation example 3, the quality was evaluated by two professional panelists from two independent viewpoints of a soft feeling and a flavor. The evaluation criteria of the soft feeling and flavor are shown in Table 5 below.

score standard 5 Ten people judged good. 4 8-9 judged favorable. 3 5-7 people judged that it was favorable. 2 3-4 people judged that it was favorable. One Two or less judged good.

<a sense of good judgment>

Softness: It feels elastic when chewed and soft.

Flavor: Flavor that escapes from the nose when chewed is preferred as bread.

A result is shown to the (g) column of the said Tables 1-3.

From this result, the flavor of bread was remarkably deteriorated when the emulsion composition with unsaturated monoacylglycerol in the oil phase was too high (comparatives 3 and 9). Moreover, even if unsaturated monoacylglycerol is in the range prescribed | regulated by this invention, when diacylglycerol and triacylglycerol are out of the range prescribed | regulated by this invention, or if an elevated melting point is out of the range prescribed | regulated by this invention, bread will be used. Softness and flavor were both low (comparatives 4-7). In addition, when content of unsaturated monoacylglycerol was lower than what was prescribed | regulated by this invention, the soft feeling and flavor of bread did not deteriorate remarkably (comparative products 1, 2, and 8).

On the other hand, when the emulsion composition of the inventions 1-16 was used, favorable bread could be manufactured in both a soft feeling and a flavor.

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

<General evaluation standard>

4: The total score of the evaluation scores is 18 or more.

3: The sum total of an evaluation score is 15 or more and less than 18, and does not include the score of 2 or less in either evaluation of a soft feeling and a flavor.

2: The sum total of an evaluation score is 13 or more and less than 15, and does not include the score of 2 or less in either evaluation of a soft feeling and a flavor.

1: The sum total of the evaluation score is less than 13, or the score of 2 or less is included in either evaluation of a soft feeling and a flavor.

A result is shown to the (h) column of the said Tables 1-3.

From these results, in the comparative products 2, 4-8, the total point of an evaluation score became less than 13 low. On the other hand, in the comparative products 3 and 9, the total point of the evaluation score became 16 and it became a comparatively high score, but since the flavor of bread fell remarkably, it was not the quality which can endure practically. Moreover, although the comparative evaluation 1 had the highest comprehensive evaluation among the comparative products, the comprehensive evaluation was only two. Thus, the water-in-oil type emulsion composition of Comparative Products 1-9 was inferior in practicality.

On the other hand, in this invention 1-16, all were 3 or 4 comprehensive evaluation, and were the outstanding water-in-oil type emulsion composition which can endure practical use.

While the invention has been described in connection with the embodiments thereof, we do not intend to limit our invention to any detail in the description unless specifically indicated otherwise, and are intended to be widely used without departing from the spirit and scope of the invention as set forth in the appended claims. I think it should be interpreted.

This application claims priority based on Japanese Patent Application No. 2010-159530 for which the patent application was carried out in Japan on July 14, 2010, These take in the content as a part of description of this specification with reference to here.

Claims (8)

A water-in-oil type emulsion composition containing 1.3 to 5% by mass of unsaturated monoacylglycerol, 5 to 60% by mass of diacylglycerol, and 35 to 90% by mass of triacylglycerol, and having an oily component having an elevated melting point of 20 to 50 ° C. The method of claim 1,
The water-in-oil emulsion composition whose ratio of a trans fatty acid is 5 mass% or less in all the fatty acids which comprise all acylglycerol in an oil phase. 3. The method according to claim 1 or 2,
A water-in-oil emulsion composition containing phospholipids in the oil phase. The method according to any one of claims 1 to 3,
The water-in-oil emulsion composition whose mass ratio (oil phase / water phase) of an oil phase component and an aqueous phase component is 20/80-85/15. The method according to any one of claims 1 to 4,
In the fatty acid which comprises triacylglycerol in an oil phase, the ratio of C14 or less fatty acid is 12 mass% or less, the ratio of lauric acid is 0.3-6 mass%, and the ratio of palmitic acid is 10-43 mass%, The water-in-oil type emulsion composition whose ratio of oleic acid is 25-55 mass%. 6. The method according to any one of claims 1 to 5,
A water-in-oil type emulsion composition containing 0.05 to 3 mass% of polyglycerol condensed ricinoleic acid ester and / or polyglycerol fatty acid ester having an HLB value of 6 or less in the oil phase. The bakery product manufactured from the dough containing the water-in-oil type emulsion composition in any one of Claims 1-6. The manufacturing method of the bakery product which manufactures dough and mixes 2-20 mass parts of water-in-oil type emulsion compositions of any one of Claims 1-6 with respect to 100 mass parts of wheat flour, and bakes the dough.