TW201200026A - Oil and fat composition - Google Patents

Abstract

The present invention relates to an oil and fat composition, which contains: (a) 5-60% by mass of diacylglycerol; (b) 5-35% by mass of monoester compound of hydroxy acid and fatty acid; and (c) 5-60% by mass of monoacylglycerol. The monoacylglycerol contains cis-unsaturated monoacylglycerol; the content of the cis-unsaturated monoacylglycerol in the oil and fat composition is 0.05-0.5 (in mass ratio) relative to 1 of the content of the monoester compound of hydroxy acid and fatty acid.

Description

201200026 VI. Description of the Invention: TECHNICAL FIELD OF THE INVENTION The present invention relates to a fat or oil composition. [Prior Art] Baking products represented by breads are generally produced by the steps of preparation-kneading-fermentation, intermediate fermentation-forming, final fermentation, baking, and the like. Most of the breads that are on the market are produced on the production lines of the factory. However, due to the large mechanical load on the bread dough, this type of production is easy to damage the dough and limits the quality of the bread. Usually, the quality of the bread is evaluated for the softness or moist feeling, the taste of the mouth or the feeling of chewing, or the taste, and for the bread, especially the dough, the dough properties in the forming step are Quality has a greater impact. Therefore, the industry has developed a dough improver for improving the physical properties of bread dough. At present, as the dough improving agent, an emulsified group containing monoterpene glycerin, organic acid monoglycerol vinegar, hard fat lactic acid per egg, egg fat or the like is widely used. It is known that the above monoterpene glycerol has a function of stabilizing dough bubbles (bubbles). Further, it is also known that by forming a composite with starch of wheat flour, the adhesion of the dough to the machine is suppressed, which contributes to an improvement in the production efficiency of the bread, and at the same time prevents deterioration of the starch in the baked bread (refer to the patent document). 2). Moreover, it is known that an organic acid monoterpene glycerin vinegar such as succinic acid monoglyceride or dithymidine tartrate monoglyceride vinegar acts on the gluten of the wheat flour to densify the facial network structure and improve the dough. Extensibility (refer to Patent Documents 3 and 4) 〇156964.doc 201200026 II: If single-brewed glycerin is used in the liquid crystal state (net phase), it can be used for cooking (nt bread, but glycerin alone for bread making) It is easy to crystallize under the ambient temperature right). The glycerin containing crystallization is not only difficult to combine with the raw noodles (4), but also cannot stabilize the bubbles during the dough. Therefore, it is easy to cause the volume of the dough to decrease during the fermentation or the cultivation, and the quality of the bread is improved. 4 to avoid such problems, it is also reported that the emulsification composition _ coexisting diterpene glycerol, stabilize the net phase of the monoterpene glycerol to inhibit crystallization (refer to the patent literature ... and, also reported that there will be a special amount of three An oil phase of hydrazine glycerin, diterpene glycerol, monoglycerin, stearin lactic acid _, and linoleum and an aqueous phase containing a specific amount of sugar, and the mixture is prepared into an emulsified oil composition, and this is formulated. The bread dough is introduced to improve the volume of the bread dough during fermentation or after baking, and the dough has good stretchability or mechanical resistance, and the taste of the bread after baking is improved and anti-aging (refer to Patent Document 5). The quality of the bread produced by using the emulsified composition is still insufficient. [Prior Art Document] [Patent Document 1] [Patent Document 1] Japanese Patent Laid-Open No. Hei 2-124052 [Patent Document 2] [Patent Document 3] Japanese Patent Laid-Open Publication No. Hei No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. SUMMARY OF THE INVENTION The object is to provide a grease composition which can be used to excellent emulsion stability 156964.doc 201200026, isobutyl, and by kneading the dough can be baked bakery products excellent quality of the emulsified composition "

, -nw, 炫 败 兴 脑 骎 . . . . . . 该 该 该 该 该 该 该 该 该 该 该 该 该 该 该 该 该 该 该 该 该 该 该 该 该 该 该 该 该 该 该 该 该 该 该 该 该 该 该Formability, by using the dough, it is possible to impart a baked product having a soft feeling, a moist feeling, a mouthfeel chewing feeling, and a good taste and excellent quality. According to the present invention, there is provided the following: &lt; 1 &gt; a fat or oil composition comprising (a) 5 to 60% by mass of monoglycerin, (b) 5 to 35 mass% of a monoester compound of an acid and a fatty acid, and (c) 5 to 60% by mass of monoterpene glycerin, and the monoglycerol contains cis-unsaturated monoterpene glycerin, and the content of the cis-unsaturated monoterpene glycerol in the oil and fat composition is relative to the acid and the fatty acid The content 1 of the monoester compound is 〇〇5 to 〇5 (mass ratio). &lt;2&gt; The oil and fat composition of &lt;&gt;&gt;, wherein the hydroxy acid is at least one selected from the group consisting of a single S compound of glycerin and a polycarboxylic acid, lactic acid, and a linear lactide having a structure in which lactic acid is dehydrated and condensed. Kind. </ RTI> </ RTI> <RTIgt; </ RTI> <RTIgt; </ RTI> <RTIgt; </ RTI> <RTIgt; </ RTI> <RTIgt; </ RTI> <RTIgt; &lt;4&gt; An emulsified composition in which the oil phase contains the fat or oil composition according to any one of <br><3>. &lt;5&gt; kind of emulsification&quot; and &amp;thing&apos; has the following oil phase component and water phase component'. The oil phase component contains (a) diterpene glycerol 5 to 60% by mass, (b) hydroxy acid and fatty acid 5 to 35 mass% of the monoester compound, and (c) 5 to 60% by mass of the monoterpene glycerol, the monoterpene glycerol contains cis-unsaturated monoterpene glycerol, and the content of the cis-unsaturated monoterpene glycerol in the oil phase component The content 1 of the monoester compound of the hydroxy acid and the fatty acid is 〇〇5 to 〇5 (mass ratio), and the aqueous phase component contains (d) 30 to 70 masses of the saccharide. /0, (e) 20 to 60% by mass of water, and (f) an emulsifier having a HLB (Hydrophile Lipophile Balance) value of 10 or more, 1 to 1% by mass, and the aqueous phase component described above The mass ratio of the oil phase components (aqueous phase/oil phase) is 1.5 to 4. &lt;6&gt; A baked product produced from a dough containing an emulsified composition such as &lt;4&gt; or &lt;5&gt;. &lt;7&gt; A method for producing a baked product, which is prepared by blending 1 to 1 part by mass with respect to 1 part by mass of the wheat flour, such as &lt;4 &gt; or &lt; 5 &gt; The dough is emulsified to make a dough, and the dough is bunked. The oil and fat composition of the present invention can be used for cultivating 156964.doc -6 - 201200026 due to emulsification, and it can be used for 156964.doc -6 - 201200026 to have a soft feeling, a moist feeling, a mouthfeel, a squeaking Β 土 ή ή ή Λ 见 见 及 及A baked product that is both good and of excellent quality. X. The emulsified composition using the oil-fat composition of the present invention is excellent in emulsion stability because of the suppression of crystallization of glycerin (10), and contributes to stable supply of high-quality Hongpei products. Further, the use of the emulsified composition of the oil and fat composition of the present invention improves the production efficiency of the cultured product by improving the formability of the raw material. [Embodiment] Hereinafter, the oil and fat composition of the present invention will be described in detail. The oil and fat composition of the present invention contains a specific amount of diterpene glycerin, a monoacetic acid of a hydroxy acid and a fatty acid, and a monoterpene glycerol containing a specific amount of cis-unsaturated monoterpene glycerol. The fat or oil composition of the present invention is used for the production of baked products such as breads or snacks by mashing into dough after emulsification. The (a) diterpene glycerin used in the present invention is not particularly limited, but from the viewpoint of obtaining a good melt and moist feeling, it is preferred that the proportion of the unsaturated fatty acid in the constituent fatty acid is 9 〇. 0/〇 or more, more preferably 90 to 1% by mass, more preferably 91 to 98% by mass, and particularly preferably 92 to 98% by mass. Further, the proportion of the trans-unsaturated fatty acid in the above unsaturated fatty acid is preferably from 0 to 5 by mass. /〇, better for 0.5~3.5 quality. Further, the unsaturated fatty acid preferably has a carbon number of 14 to 24, more preferably 16 to 22, but preferably contains at least oleic acid from the viewpoints of taste and oxidation stability. The proportion of oleic acid in the constituent fatty acid of diterpene glycerin is preferably 20% by mass or more, more preferably 25 to 9% by mass, more preferably 3 〇 to 8 〇% by mass, and particularly preferably 35 to 70% by mass. %. Further, in the oil and fat composition of the present invention, oleic acid and oleic acid diterpene glycerin 156964.doc 201200026 which is obtained by ester-bonding two molecules of oleic acid is preferably used as the diterpene glycerin, and the content thereof is preferably relative to two. The total amount of hydrazine glycerin is less than 98% by mass, more preferably 50 to 90% by mass. The diterpene glycerin used in the present invention preferably contains linoleic acid in its constituent fatty acid from the viewpoint of obtaining good taste and oxidative stability. Preferably, the proportion of linoleic acid in the constituent fatty acid is 15 to 65 mass%, more preferably 20 to 60 mass%, more preferably 3 to 55 mass%, and particularly preferably 35 to 50. quality%. The diterpene glycerin used in the present invention preferably contains hypolinoleic acid in its constituent fatty acid from the viewpoint of obtaining good taste and oxidative stability. The proportion of the secondary linoleic acid in the constituent fatty acid is preferably less than 15% by mass, more preferably 〇~丨3% by mass, more preferably 丨~丨〇 by mass. , 'Specially good is 2 to 9 mass%. The above-mentioned secondary linoleic acid is preferably α-linolenic acid. The proportion of the saturated fatty acid in the constituent fatty acid of diterpene glycerin used in the present invention is preferably 〇% to 丨〇% by mass, more preferably 〇7 to 7% by mass, still more preferably 2 to 7% by mass. /〇, especially good for 2 to 6 mass%. The saturated fatty acid has a carbon number of usually 14 to 24, preferably 6 to 22. Preferably, the saturated fatty acid contains palmitic acid or stearic acid. In the diterpene glycerin used in the present invention, the constituent fatty acid may contain a fatty acid having a carbon number of 12 or less. However, if the ratio is too large, the taste is deteriorated. Therefore, the ratio of the fatty acid having a carbon number of 12 or less to the total amount of the constituent fatty acids is preferably 5% by mass or less, more preferably 0 to 2% by mass, still more preferably 〇1 to 1% by mass. The diterpene glycerol used in the present invention preferably has a structure in which a hydroxyl group having a hydroxy group at the 1st and 3rd positions of the glycerol is 156964.doc 201200026 fatty acid bonded to the glycerin at a position to obtain a good taste. - Diterpene glycerol. 】 3__ a ratio of glycerin to the above diterpene glycerol is preferably 5 〇 mass% to b, hit # &amp; Berry / 0 or more, more preferably 52 to 1 〇〇 mass%, more preferably 54 ~90% by mass, especially preferably 56~8〇% by mass. In addition, the diterpene glycerin used in this financing may contain glycerin and/or 2,3 dioxin, but in terms of obtaining a good taste, 12. diglycerin and/or 2,3- The proportion of diterpene glycerin in diterpene glycerol is preferably 3% by mass or less, more preferably 5 to 25% by mass, and particularly preferably 1 Å to 2% by mass. The content of diterpene glycerin in the oil and fat composition of the present invention is 5 to 6 Å by mass, more preferably 5 to 50% by mass, still more preferably 5 to 4% by mass, and particularly preferably 5 to 3 3% by mass. Further, the content of the diterpene glycerin in the oil and fat composition of the present invention is preferably from 10 to 50% by mass, more preferably from 1 to 4% by mass, still more preferably from 1 to 3 % by mass, more preferably Good for 10 to 14% by mass. The (b) monoester compound of a hydroxy acid and a fatty acid used in the present invention has a hydroxyl group (any one hydroxyl group in the case of having two or more hydroxyl groups) of a hydroxy acid (oxyacid) and an ester bond of a fatty acid. One or two or more kinds of compounds having a structure. The hydroxy acid constituting the above monoester compound is not particularly limited as long as it has both a hydroxyl group and a carboxyl group in one molecule. Examples of the hydroxy acid include lactic acid, malic acid, tartaric acid, and citric acid. Further, as the hydroxy acid, a monoester compound of glycerin and a polycarboxylic acid can also be suitably used. Further, as the hydroxy acid, two or more molecules of the hydroxy acid may be suitably used as a compound having a structure in which a hydroxyl group and a carboxyl group are linked to each other by dehydration condensation. As such a hydroxy acid, a linear lactide having a structure in which two or more molecules of lactic acid are subjected to dehydration condensation can be suitably used. The number of lactic acid units constituting the linear lactide is preferably an integer of 2 to 5. 156964.doc -9- 201200026 can also be in the case of activity ' can be D body can also be [body, shape bear. The monoester compound of hydroxy acid and fatty acid used in jin also includes a salt: when the acid is a mono-branched compound of glycerol and polyacid, the compound of the lower fatty acid is a compound having the following structure ( ', the β compound is called an anionic organic acid mono-glycol vinegar): fatty acid: vinegar is bonded to any of the super-bases of glycerol, and the poly-acid is repelled by the rebel (4) W-based - The above-mentioned anionic organic acid monoglycerol is preferably a compound having a structure in which a fatty acid is bonded to any one of the first and second positions of the glycerol by vinegar, and the poly-acid is passed through the m-group. The vinegar is bonded to the base of the 3 position. The above poly(4) is preferably a second rebel acid. Examples of the poly-jujugation acid include succinic acid (2) acid, citric acid, tartaric acid, and diterpene tartaric acid. Examples of the anionic organic acid monoterpene glycerin vinegar include a. Single glycerin bismuth, monoterpene glycerol tartrate, diterpene glycerol tartrate. Among them, it is preferred to use monoglyceride succinate and/or diterpene tartrate monoglyceride, especially monoglyceride succinate and/or monoterpene glycerol ditartrate. The following is a description of succinic acid monoglyceride (formula (1)), citric acid monoglyceride (formula (2)) and diterpene tartrate monoglyceride (general structure of the formula. 156964.doc

S 201200026 [formula i] ch2ocor

I CHOH Formula (1) CH2OCOCH2CH2COOH ch2ocor CHOH 〇H Formula (2) I l ch2〇coch2cch2cooh

COOH

Ch2ocor CHOH Formula (1) I CH2OCOCHOCOCH3chococh3I COOH R: Hydrocarbyl group Further, as the monoester compound of the hydroxy acid and the fatty acid used in the present invention, stearic acid lactic acid, palmitate lactic acid or the like may be suitably used. Among them, stearic acid calcium lactate and/or stearic acid sodium lactate are suitably used. The structure of stearic acid calcium lactate (formula (1)) and stearic acid lactate (formula (2)) is disclosed below. [Chemical 1] 0 ch3 οII , 1 II , R - C - CH - (CH - C_0) n r o ch3 oII I II λ R-C - 0 - (CH - C - 0) r 1/2 Ca (1)

Na formula (2) o

II RC- n stearyl sulfhydryl 1~5 integer 156964.doc -11 - 201200026 Further, the monoester compound of hydroxy acid and fatty acid used in the present invention preferably has a fatty acid having a carbon number of 12 to 22, more preferably The carbon number is 14 to 22, more preferably. The carbon number is 16 20. Further, the constituent fatty acid of the early glycerin constituting the anionic organic acid monoglyceride preferably contains a saturated fatty acid. The proportion of the saturated fatty acid in the monoterpene fatty acid constituting the above-mentioned anionic organic acid monoglyceride is preferably % by mass, more preferably 7 〇 1 η η is preferably 9 〇~1〇〇% by mass. For example, myristic acid, palmitic acid, hard saponin, arachidic acid, camellic acid, or the like can be used as the constituent fatty acid, which constitutes the above-mentioned anionic organic acid monoglyceride. The amount of the monoester compound of the hydroxy acid and the fatty acid in the fat or oil composition of the present invention is 530 mass. /. ' is preferably 5 to 3 % by mass, more preferably 5 to Μ by mass %', more preferably 6 to 22% by mass. , especially good for 7 to 20% by mass. The oil and fat composition of the present invention contains (4) monoterpene glycerin. The monoterpene glycerin contains cis-saturated mono-glycol glycerol having a cis-residue and a fatty acid as a constituent lipid (IV). In addition to cis-unsaturated monoterpene glycerol, saturated monoterpene glycerol or trans-unsaturated mono-glycerin may be contained. The content of the monoterpene glycerin in the oil and fat composition of the present invention is 5 to 6 Å by mass, preferably 5 to 50% by mass, more preferably 5 to 4% by mass, still more preferably 5 to 3% by mass. The monoterpene glycerol used in the present invention may be a hydrazine mono- glycerol having a fatty acid via an ester bond; a glycerol at a position on the base; or a fatty acid having a bond to a glycerol at the 2-position. The structure of the above-mentioned 2, glycerin, may also be a mixture of these, but preferably contains glycerol. Further, the "monoglycerin" in the present invention does not contain an organic acid monoglyceride. The content of cis-unsaturated monoterpene glycerol in the oil and fat composition of the present invention is 156964.doc

S -12· 201200026 The amount of 'tannic acid and fatty acid monocropped compound is set to (4) than (10) unsaturated monoglyceride / acid and fatty acid single vinegar: 〇. ° 5 ~ °. 5, preferably . . . . 5~", more preferably 〇.06~0.3, more:: 〇·〇6~0.2, more preferably GG6~Q18, especially good for 0, and 0.06~〇.〇8. The grease combination of the present invention The content of the cis-unsaturated monoterpene glycerin in the product is preferably 0.01 to 0.5, more preferably 0.01 to 0.5, based on the ratio of the total content of the monoterpene glycerin to ? (cis-unsaturated mono-glycerin/mono-glycerol). Preferably, it is 0.01~〇.4 'better is 〇.〇1~G.3, especially preferably (four) heart, and more preferably Q()3~〇i5. cis-unsaturation in the oil and fat composition of the present invention The content of the monoterpene glycerol is preferably from 0.5 to 10% by mass, more preferably from 5 to 8% by volume, more preferably from 5% to 5% by mass, even more preferably from 0.7 to 3% by mass, more preferably 〇9~ 6% by mass. The cis-unsaturated fatty acid constituting the cis-unsaturated monoterpene glycerol used in the present invention preferably has a carbon number of 14 to 22 l3 as such an unsaturated fatty acid, and examples thereof include palmitoleic acid and oleic acid. Linoleic acid and linoleic acid. The content of saturated monoterpene glycerin in the oil and fat composition of the present invention is preferably 5 to 40% by mass, more preferably 5 to 3% by mass, still more preferably 6 to 25% by mass. . Preferably, the saturated fatty acid constituting the saturated monoterpene glycerol has a carbon number of 4 to 22, and the above saturated carbon having a carbon number of 14 to 22 includes myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and the like. The content of the trans-unsaturated monoterpene glycerin in the oil and fat composition of the present invention is preferably 0.1 to 5 mass ❹ / 〇, more preferably 〇 · 1 to 3 mass. / ❶, more preferably 〇. 15 to 0.55. Preferably, the unsaturated fatty acid constituting the trans-unsaturated monoterpene glycerol has a carbon number of 14 to 22. The above-mentioned unsaturated fatty acid having a carbon number of 14 to 22 includes anti-156964.doc •13·201200026 oleic acid. The oil and fat composition of the present invention may further contain triterpene glycerin. The preferred content of the triterpene glycerin of the oil and fat composition of the present invention is 1 to 60% by mass, more preferably 1 to 55% by mass, still more preferably 1%. ～2〇质量 The triterpene glycerin which can be used in the present invention is not particularly limited, and for example, triterpene glycerin derived from soybean oil, olive oil, red oil, corn oil, rapeseed oil, cottonseed oil or the like can be used. The oil and fat composition may also contain a phospholipid. The phospholipid may further contain one selected from the group consisting of phospholipid choline, phospholipid oxime ethanolamine, phospholipid creatinine, phosphatidic acid, and the like, or one of the enzyme treatments, and may be used as the phospholipid. The natural lecithin such as lecithin or egg yolk lecithin or an enzymatic decomposition product thereof. The squamous lipid content of the oil and fat composition t of the present invention is not particularly limited, but is preferably 10% by mass, and more preferably 5% by mass. It is more preferably 0 2 - mass%. Further, there are many components other than phospholipids in the case of L, and when such (four) fat is used, the content of the lipid is within the above concentration range to include In the above oil and fat composition. The oil and fat composition of the present invention may also contain a polyglycerin fatty acid ester. The content of the polyglycerin fatty acid vinegar in the oil and fat composition of the present invention is not particularly limited, but is preferably from 0 to 10% by mass, more preferably 5% by mass. As the polyglycerin fatty acid vinegar, polyglycerol monostearate and polyglycerol monooleate monobehenate can be suitably used. The oil and fat composition of the present invention is prepared by mixing the oil with the oil. The term "fat" refers to any one of glycerin and diterpene glycerol, which can be transesterified with vegetable oil, animal oil i56964.doc •M· 201200026 raw material oil and glycerin, or fatty acid combination derived from raw oils and fats. It is obtained by any method such as esterification reaction of glycerol. The transesterification reaction or the acetation reaction can be carried out by a chemical reaction method using a basic or acidic catalyst or a biochemical reaction method using an oil hydrolyzing enzyme such as lipase. The above vinegar exchange reaction can be carried out by, for example, reacting a raw material fat or oil with glycerin in the presence of an alkali catalyst such as sodium methoxide. Further, the above esterification reaction can be carried out by reacting, for example, a fatty acid composition derived from the above-mentioned raw material fats and oils with glycerin in the presence of an enzyme. The above-mentioned raw material fats and oils ' preferably contain a fatty acid having a carbon number of 16 to 22, more preferably an unsaturated fatty acid having a carbon number of 18 as a constituent fatty acid. Specific examples of the raw material fats and oils include rapeseed oil, corn oil, soybean oil, palm oil, safflower oil, eucalyptus oil, cottonseed oil, rice oil, sunflower oil, sesame oil, lard, butter, fish oil, or Such fractionated oils, transesterified oils, hardened oils, or such mixed fats and oils. The mercaptoglycerol composition of the oil and fat prepared as described above can be determined by the following method. The oil and fat composition of the present invention may contain the oil and fat obtained by the above reaction, and the oil contained in the preparation containing the monoester compound of a hydroxy acid and a fatty acid. Further, the oil and fat composition of the present invention may contain the oil obtained by the above reaction, and the fat or oil contained in the preparation of the raw material fat or oil and the preparation containing the monoester compound of a hydroxy acid and a fatty acid. Further, the fat or oil composition of the present invention may further contain a purified fat of monoglycerin, a lipid in a preparation containing a phospholipid, and/or a preparation containing a polyglycerin fatty acid ester. The purified monoterpene glycerol can be obtained by partially decomposing the raw material oil and then separating and purifying it. The oil and fat composition of the present invention can be used as the oil phase of the emulsified composition of the present invention 156964.doc •15-201200026. The emulsified composition of the present invention contains (d) a saccharide, (4) water, and (1) an emulsifier as a phase component. Examples of the saccharide include monosaccharides and disaccharides such as glucose, maltose, fructose, sucrose, lactose, trehalose, maltotriose, maltotetraose, sorbitol, xylitol, erythritol, and maltitol. The trisaccharide, the tetrasaccharide, the pentasaccharide, the hexasaccharide or the powder hydrolysate, or the reduced sugar alcohol' may be the old one or a mixture of two or more of them. From the viewpoint of obtaining good emulsion stability and preservability (preservative resistance) and imparting a moderately sweet taste to the bread, the content of the sugar in the 'aqueous phase component is preferably from 3 to 7 % by mass, preferably 30. ~60% by mass, more preferably 35 to 55 mass%, more preferably 4 to 55 mass%.曰, emulsified stable; from the viewpoint of t and storage, the water content in the water phase component is preferably 2 〇 to 6 〇 mass%, preferably 3 〇 to 60% by mass, more preferably 35 to 6 〇 mass. %, more preferably 40 to 60 masses, especially preferably 45 to 6 〇 mass%. The emulsifier in the aqueous phase component is preferably an emulsifier having an HLB value of 1 Å or more, more preferably 1 to 15 in terms of HLB, more preferably 11] [^ is 1 〇 to 14). In the present invention, the HLB value is represented by the following mathematical formula ^^[^法(w c

The value calculated by Griffin' J. Soc. Cosmetic. Chemists., 1, 311 (1949)). HLB = 2 〇 x (molecular weight of hydrophilic group) / (molecular weight of surfactant) Examples of such an emulsifier include glaucous fatty acid vinegar, polysorbate, polyglycerin fatty acid ester, and lecithin derivative (for example) The lysolecithin) or the like is preferably a sucrose fatty acid ester from the viewpoint of dispersibility in water and emulsion stability. The fatty acid constituting the sucrose fatty acid ester may, for example, be 156964.doc -16 - 201200026 lauric acid, myristic acid, palmitic acid, stearic acid, camellic acid, erucic acid or the like. The content of the above emulsifier in the aqueous phase component is preferably (7)% by mass, more preferably 2% by mass, still more preferably 2 to 5% by mass. The emulsified composition of the present invention is preferably an oil-in-water emulsified composition. The emulsified composition of the present invention can be obtained, for example, by emulsification and mixing the above oil phase component and the above aqueous phase component in a usual manner. More specifically, it can be heated to 80, for example. (The above-mentioned fat or oil composition is stirred by a homomixer, and the above-mentioned aqueous phase component heated to about 4 ° C is added thereto and stirred and emulsified to obtain a stable oil-in-water composition for the emulsion composition of the present invention. The emulsified composition preferably has a mass ratio (aqueous phase/oil phase mass) of the aqueous phase component to the oil phase component of 15 or more, more preferably 1.54. In the emulsified composition prepared in this manner, The net phase of monoterpene glycerol is stabilized, and monoterpene glycerol can exist in the liquid crystal state at the interface of the oil droplets. By crystallization of the monoterpene glycerol, it exists in the state of liquid crystal, and the emulsified composition becomes easy to fuse with the bread dough. It is not easy to produce uneven quality of baked products such as bread. At the same time, it can be made into a baked product of excellent product f. The layer of liquid crystal present at the interface of the oil drop can be confirmed by X-ray diffraction. The grease composition of the present invention is used. The emulsified composition is used for the manufacture of a baked product. By emulsifying the emulsified composition of the present invention into a dough, it can be made into a soft feeling or a moist feeling, a mouth feel or a chew feeling, Baking products having excellent quality such as taste. The above-mentioned baked products are not particularly limited, and examples thereof include plain bread, sweet bread, special bread, and cooking bread. Examples of plain bread include white bread, brown bread, French bread, flavored bread, and bread. Rolls (meal bags, round bread, milk 156964.doc •17· 201200026 oil rolls, etc.); as a special bread, you can mention loose bread, etc. As a light bread, you can raise hot dogs, burgers, etc.; as sweet bread, Examples include jam bread, garnish bread, butter bread, raisin bread, melon bread, sweet bread rolls, greasy foods (croissants, cheese rolls, danish bread, cakes, etc.). Further, since the emulsion composition of the present invention is emulsion-stabilized Excellent in quality, so that the quality of the baked product is less likely to cause unevenness, and the batch-to-batch variation of the product is suppressed to improve the yield. Further, the dough composition is improved by kneading the emulsified composition of the present invention into the dough. (Workability), thereby improving the manufacturing efficiency of the baked product. The use of the emulsified composition of the present invention in the baking of a bakery product such as bread Preferably, the dough is prepared by blending and mixing 1 to 10 parts by mass of the emulsified composition with respect to 1 part by mass of the wheat flour, and more preferably for the mashing of the 丨8, especially for the blending 1~6 The mass part, and especially the blending 丨~4 quality wound, can increase the volume of the bread dough during the fermentation or after baking, and at the same time realize the dough stretchability (mechanical resistance) and mouthfeel (prevent the bread aging) Preferably, the baked product is obtained by baking the dough. [Examples] Hereinafter, the present invention will be described in further detail based on examples, but the present invention is not limited thereto. In the examples, TAG refers to triterpene glycerin, and DAG refers to diterpene glycerol 'MAG refers to monoterpene glycerol, and unless otherwise indicated, the value indicating the composition of the component means mass%. [Analytical method] The composition of the glycerin:- 18· I56964.doc

S 201200026

In a glass sample vial, about 10 mg of a grease sample and a trimethylsulfonating agent ("Minylating Agent TH", manufactured by Kanto Chemical Co., Ltd.) 〇 5 mIj were added, and the bottle was stoppered and heated at 70 ° C for 15 minutes. Water 丨〇 mL and hexane 丨 5 mL were added thereto and shaken. After standing, the upper layer was subjected to gas liquid chromatography (GLC) for analysis. Fatty acid composition: The fatty acid methyl ester was prepared according to the "Preparation method of 曰 曰 fatty acid methyl ester ( 1 (HUg%)" in the "Standard Oil Analysis Test Method" prepared by the Japan Oil Chemists' Association, and the sample was prepared. By Amerjcan 〇丨1 Chemists. Society

The Official Method Ce lf-96 (GLC method) was used for the measurement. [Preparation of fats and oils containing diterpene glycerol] Using Lipozyme IM (Novozymes), 455 parts by mass of soybean oil fatty acid which reduces saturated fatty acids by wintering at 4 ° C, 0.07 hPa, rapeseed 95 parts by mass of the oil fatty acid 、 and 7 parts by mass of glycerol were subjected to an esterification reaction for 5 hours. Then, the filter enzyme was subjected to molecular distillation at 23 ° C to distill off unreacted fatty acid and monoterpene glycerin, followed by decolorization and washing with water. To 150 parts by mass of the fat or oil obtained in this manner, 7.5 parts by mass of a hydrazine aqueous citric acid solution was added, and the mixture was stirred at 6 ° C for 20 minutes, and then at 11 (). Dehydrate the underarms. The fat a was obtained by deodorizing it at 235 ° C for 2 hours. In addition, the soybean oil fatty acid and the rapeseed oil fatty acid are manufactured by using the enzyme (trade name: Lipase AY AMANO ' Amano Enzyme Co., Ltd.) by using the soybean oil (manufactured by Showa Industries Co., Ltd.) and the refined rapeseed oil (manufactured by Showa Co., Ltd.). ) Prepared by hydrolysis. Wakogel C-200 (made by Wako Pure Chemical Industries, Ltd.) 156964.doc •19·201200026, which was immersed in hexane and slurried, was filled in the official column. A grease A/hexane mixture was added dropwise from the upper layer of the column, and the solution was passed at 6 〇 ml/min. The elution solvent was a mixture in which the ratio of hexane/ethyl acetate was adjusted to 80/20, and the fat was eluted and recovered. The mills were separately fractionated to recover oil and fat, and a large amount of fat B containing diterpene glycerin was obtained. [Preparation of the oil-fat composition of Preparation Example 1] According to the ratios shown in the following Tables 1 and 2, refined rapeseed oil (manufactured by Nisshin-oillio) and a large amount of oil containing diterpene glycerin (the above-mentioned fat Α or the above) Fats and oils B), unsaturated monoterpene glycerol (trade name: EXcel 0-95R, manufactured by Kao Corporation), succinic acid monoglyceride (trade name: Step SS-ΝΑ, manufactured by Kao Corporation), dithyl tartaric acid monoglyceride Ester (trade name: Sunsoft No. 641D 'made by Sun Chemical Co., Ltd.), citric acid monoglyceride (trade name: SunSoft No. 621B, manufactured by Sun Chemical Co., Ltd.), saturated monoterpene glycerin (trade name: EXCEL T-95R, The oil composition was prepared by mixing lecithin (trade name: manufactured by Lecithin Deluxe 'Nisshin-oillio) and polyglycerol monostearate (manufactured by Kao Corporation), heating to 80 ° C, and stirring and dissolving. [Preparation Example 1 Preparation of Emulsified Composition-1] Sorbitol (trade name: Sorbitol 7〇W, manufactured by Kao Corporation), maltose (trade name: Highmah〇se) according to the ratios shown in Tables 1 and 2 below. MC-45, manufactured by Japan Food Chemical Co., Ltd., sucrose fatty acid ester (trade name: S-1170, manufactured by Mitsubishi Chemical Corporation) and water mixed 'heated to 4 Torr and stirred to dissolve, thereby obtaining an aqueous phase. Further, the numerical values of the respective components described in the above Tables 1 and 2 indicate the mass % when the total of the oil phase component and the water phase component is 100% by mass. 156964.doc -20-201200026 The above-mentioned aqueous phase was slowly added to the oil composition (oil phase component) obtained in the preparation example, and a homomixer (manufactured by Special Machine Chemical Co., Ltd.) was used at 50. (:, emulsified under conditions of 7000 rpm to obtain the product of the present invention as an oil-in-water emulsion composition 丨~13 and comparative product 丨~丨3. The obtained emulsified composition was cooled to hunger, in a refrigerator (5t) :)t After saving for 1 day, ^ in the following test example. Under the table (4), and indicating the saturated and unsaturated monoterpene glycerol, cis-unsaturated in the oil composition (oil (4)) of each preparation Monoterpene glycerol, (iv) and the self-important compound of fatty acid, and the concentration (% by mass) of diterpene glycerol and the content of cis-unsaturated monoterpene glycerol relative to the hydroxy acid and fatty acid in the oil composition (oil phase component) The ratio of the content of the monoester compound 丄 (mass ratio 5 里 ' 156964.doc -21- 201200026

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Brick 铢 ^88® '雄·. /-Osss' %Bu 0 ovs, %0-ονα , %Γ86°νΗ^ώ: u- 1 Compare 丨 3 j 1 23.59 I | 615 I 2 Bu ό I 10.21 1 1 0.6353 1 ι Compare ρ ! 丨10.11 IL 100 1 1 〇Z8 1 1 10.24 I 1 68.77 1 1 0.0762 1 1Comparative product 1 1 L 17.50_ I 1_2,05_I [__«-6Ζ_1 丨15.06 1 L 〇·53 . 1 1 0.1109 1 IComparative Ίο | 1__10.46__ L〇-4?__I L _ 0-35___1 1 17.86 1 I 12.66 1 1 0.0196 1 |Comparative 9 1 ί 23.59 | 1 6.15— 1 wi 1 8·«Ζ 1 1 10.21 1 1 0.6353 1 |Comparative product 8 1 丨隐i 8 | 0.78 I 1 10.24 1 1 68.77 1 1 0.0762 1 |Comparative product 7 | i ·7Α2 i 1 〇·59 1 1 〇41 1 1 15.06 1 1 47.09 1 1 0.0272 1 |Compar Product 6 1 l·.^" 1 2.05 1 VO 1 15.06 1 LP-53_I 1 0.1109 1 |Comparative 5 1 ! 17.32 ! 1 °A3 1 1八 1 1 15.06 1 1 (9) 1 I 0.0232 1 |Comparative 41 1 6.38 j 1 °1L 1 | 0.44 I 1 16.03 j 1 Dummy I 0.0274 1 |Comparative product 3 1 | 10.46 | 1 °·47 1 丨M_5_ 1 1 17.86 1 1 丨2.66 1 1 0.0196 1 |Comparative product 2 I 1 l8 · 31 1 i °·54 1 116-丨1 -15·92 I 1 14.04 1 1 0.0220 1 |Comparative product 1 1 1 -2-6·93 1 | U.60 j 1 °·32 1 1 9·26 ι Γ »6·2ΓΊ 1 0.0346 1 &lt;Component composition in oil composition (oil phase component)&gt; I | Saturated MAG 1 | 铯 铯 and MAG ί 两 两 铯 and MAG 1 1 酸Single β1 compound with fatty acid 1 IDAG 1 1 non-saturated MAG/^afc and 聒Finzhen's single fil compound 1 156964.doc •23- 201200026 Comparison products 1~5, 7 and 10 are cis-unsaturated monoterpene glycerol The ratio of the hydroxy acid to the mono-ingreded compound of the fatty acid in the oil phase component is lower than the example of the present invention as the example of the comparative product 5 and the diterpene glycerin is also lower than the specification of the present invention. Further, the ratio of the quinone unsaturated monoterpene glycerin of Comparative Products 9 and 13 to the monoester compound of the fatty acid and the fatty acid in the oil phase component is higher than the examples specified in the present invention. Further, in Comparative Products 6, 8, 11 and 12, the ratio of the cis-unsaturated monoterpene glycerol to the mono-acetic acid compound of the fatty acid in the oil phase component is within the range specified in the present invention, but the comparative product 6 and bismuth glycerin content 3: lower than the requirements of the present invention 'Comparative products 8 and 12 diterpene glycerol content is higher than the provisions of the present invention. [Test Example 1 Stability of Emulsion Composition] The emulsion stability of the emulsion composition prepared in Preparation Example 2 was tested. Specifically, for the emulsified compositions of the present inventions 2, 3 and 7 and Comparative Product 9, 80 mL of them were placed in a hard glass container (container diameter 4 mm, height 120 mm), compared to 50 ° C The amount of water leaving after 1 hour. The evaluation criteria of the emulsion stability were as follows. &lt;Evaluation criteria for emulsion stability&gt; 4: The amount of water to be removed was 0 mL. 3: The amount of water leaving is less than 5 mL. 2 ·· The amount of water removed is more than 5 mL and less than 20 mL. 1 : The amount of water leaving is 20 mL or more. The results are shown in Table 3. 156964.doc

S • 24· 201200026 [Table 3] Table 3 Inventive product 2 Inventive product of the invention The amount of water (mL) 0.0 vik Evaluation 4 ~---- 3 ----- —-- 2 Comparison product 9 ~ΊνΓ According to the results of Table 3, the emulsion stability of Comparative Product 9 was significantly inferior. That is, if the ratio of the cis-unsaturated monoterpene glycerol to the monoesterified human of the hydroxy acid and the fatty acid is out of the range of the present invention, the emulsification is unstable. [Preparation Example 1 Bread Preparation-1] Each of the emulsified compositions prepared in the above Preparation Example 2 was used to produce bread. High-gluten wheat flour (manufactured by Nissin Milling Co., Ltd., manufactured by Nisshin Mills Co., Ltd., 3 parts by mass of yeast (Oriental Yeast), yeast activity = (OrientalYeast) 质量" by mass, whole egg 5 〇 mass 3.0 parts by mass of glucose, 2 parts by mass of the above emulsified composition, and 35 parts by mass of water are added to the crucible (10 quarts), and a vertical mixer (1 〇 quart mixer is used, and a stirring hook is used for stirring). Manufactured by Kanto Mixing Machine Co., Ltd., at a temperature of 25 〇 ± 〇 5, kneaded at a low speed for 3 minutes, and then kneaded at a high speed for 2 minutes. The kneaded dough was fermented at 28.0 ° C (humidity 80%) 2 The hour is 3 minutes (the medium is fermented) (the fermentation end temperature is 29.0 ± 0.5. (:). Then, in the above-mentioned glutinous dough, high-gluten wheat flour (manufactured by Nisshin Milling Co., Ltd.) is added in an amount of 30.0 parts by mass. 22.0 parts by mass of granulated sugar, 1 part by mass of salt, 2.0 parts by mass of degreased milk, and 15% by mass of water, which were kneaded at a low speed for 3 minutes using the above-mentioned vertical mixer, and then kneaded at a high speed for 3 minutes, and then added 156964.doc •25 - 201200026 sesame oil 6.0 quality Then, kneading at a low speed for 3 minutes and then kneading at a high speed for 5 minutes to obtain a main kneaded dough (the dough temperature after kneading is 28.0 ± 0.5 〇 C) 〇 by kneading the main dough at 28.0 ° C (humidity 80%) After standing for 30 minutes (basic it's fermentation time), the damage to the dough during the kneading is restored, and the dough is divided into about 80 g of dough, and the dough is divided into 28 〇 &lt; 3 (: (humidity 8 〇 %)) After standing for 20 minutes (intermediate fermentation time), the dough damage caused by the splitting was restored, and the mold was used for forming. The molded product was placed on the top plate at 38. 〇t (humidity 80%) vinegar for 60 minutes (final fermentation) After baking, it is baked in an oven at 21 ° C for 10 minutes. After baking, it is allowed to stand at room temperature (about 20. Torr., left to stand for 30 minutes, cooled, placed in a plastic bag and sealed at 20. (The test was carried out for 24 hours, and it was used as a test bread. [Test Example 2: Functional evaluation of bread quality _ 1] The bread produced in the above Preparation Example 3 gave the infamous inspector a soft feeling and a moist feeling. The elements of the taste, taste and chewing sensation are evaluated by the indicators. A skilled dough preparation operator evaluates the workability of the bread dough during molding. The evaluation criteria of each element of the softness, moist feeling, melt feeling, taste and chewing feeling of the bread are shown in Table 4 below. The evaluation criteria for the workability in forming the bread dough are shown in Table 5 below. • 26-156964.doc

201200026 [Table 4] Table 4 Evaluation criteria of softness, moist feeling, sensation of sensation, taste, and (four) sensation of each element 5 10 judges good benchmark jr9 name followed by good 2. 3-4 judged as good 2 The following is judged to be good <judgment of good feeling> - soft feeling: feeling elastic when chewed, and soft. Moisturizing: No dry feeling is felt when chewing. Signing mouth j: Word Z does not feel the powder feeling at all. Chewing feeling. And chewing the bread dough does not stick to the teeth. [Table 5] Table 5 Evaluation criteria for workability Score ——&gt;- One 篡5 dk ^ Ρ Λ&gt; Ίίλ . ----- Non-flat and easy to form. 4 A little valley is easy to form. 3 Do P - --- - Do not form. 2~J The dough is attached to the hand, slightly---- 1 1 The dough is attached to the name and the shape is poor. It is very difficult to form. The results are shown in Table 6. 156964.doc -27· 201200026 Ό 156964.do - °§^ΒΦ^ - one by one Ds5 umbrella 4 οι Ds驭啦 4 6 000^$

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S 201200026 Furthermore, the criteria for comprehensive evaluation in Table 6 are as follows. &lt;Comprehensive evaluation criteria&gt; 4·· The total score of the evaluation score is 28 or more and 3〇 or less. 3: The total score of the evaluation score is 2〇 or more and less than 28. 2: The total score of the evaluation score is 10 or more and less than 2〇. 1 · The total score of the # price score is less than 1〇. According to the results of Table 6, if the emulsified composition having a low content of diterpene glycerin is used, the moist feeling or the melt sensation of the bread is remarkably deteriorated, and the formability (workability) of the dough is also significantly deteriorated (Comparative Products 5, 6) And 11) Further, in the comparative product 5 in which the ratio of the cis-unsaturated single-branched glycerin to the mono-acetic acid compound of the acid and the fatty acid is lower than that of the present invention, the taste is also remarkably inferior. Further, if the ratio of cis-unsaturated monoterpene glycerol to the monoester compound of hydroxy acid and fatty acid is too low or too high, good quality bread cannot be obtained (Comparative products 1 to 5, 7, 9, 10 and 丨3) ). Further, if the content of the diterpene glycerin is too large, the quality of the bread is inferior even if the ratio of the cis-unsaturated monoterpene glycerol to the mono-acetic acid compound of the fatty acid and the fatty acid is within the range specified in the present invention. And 12). On the other hand, when the bread is produced by using the present invention 1 to 13, the soft feeling, the moist feeling, the melt feeling, the taste, the chew feeling, and the workability are all evaluated in a good balance, and the #composite score is 2〇 or more. The score is significantly higher than the comparison. [Preparation of the oil-fat composition of Preparation Example 2] According to the ratios shown in Tables 1 and 2, refined rapeseed oil (manufactured by Nisshin-oillio) and a large amount of oil containing diterpene glycerin (the above-mentioned fat A or the above-mentioned fat 156964) .doc •29- 201200026 B), unsaturated monoterpene glycerin (trade name: EXCEL 0-95R, manufactured by Kao Corporation), saturated monoterpene glycerin (trade name: EXCEL T-95R, manufactured by Kao Corporation), hard fat sodium lactate (made by Musashino Chemical Research Institute), stearic acid lactic acid mother (made by Musashino Chemical Research Institute), lecithin (trade name: Lecithin Deluxe, manufactured by Nisshin-oillio), and polyglyceryl monostearate (made by Kao Corporation) The mixture was heated, heated to 80 ° C, and stirred to dissolve, thereby preparing a fat or oil composition. [Preparation Example 2 Preparation of Emulsified Composition _2] According to the ratios shown in the following Tables 7 and 8, sorbitol (trade name: Sorbitol 70W, manufactured by Kao Corporation), maltose (trade name: HighmaU〇se MC-) 45, manufactured by Japan Food Chemical Co., Ltd., sucrose fatty acid ester (trade name: S-1170, manufactured by Mitsubishi Chemical Corporation) and water were mixed, heated to 4 Torr and stirred to dissolve, thereby obtaining an aqueous phase. Further, the numerical values of the respective components described in the upper column of Tables 7 and 8 indicate the mass % when the total of the oil phase component and the water phase component is 100% by mass. While the above-mentioned aqueous phase was slowly added to the oil and fat composition (oil phase component) obtained in Preparation Example 4, the mixture was stirred and emulsified at 5 (TC, 7000 rpm) using a homomixer (manufactured by Special Machine Chemical Industries, Ltd.). The present inventions 14 to 24 and comparative products 14 to 22 were obtained as an oil-in-water emulsion composition. The obtained emulsified compositions were cooled to ^^, and stored in a refrigerator (rc) for one day, and then used for the next Test Example: Concentration (% by mass) of cis-unsaturated monoterpene glycerol 'hydroxy acid and fatty acid monoester compound and diterpene glycerol in the oil-fat composition (oil phase component) of each preparation, and relative to fat The content (mass ratio) of cis-unsaturated monoterpene glycerol in the composition of the hydroxy acid of the composition of the monohydroxy compound of the fatty acid is shown in Tables 7 and 8. • 30-156964.doc

S 201200026 u&lt;] L4 1 inventive product 24 I 丨 1.66 II 18.00 I 1. 100 1 L 3.90 II 4.84 I 1 1 1.00 1 1 100 1 1 31.40 1 1 21.00 II 24.60 I 1 20.00 1 I__3.00 _ I | 68.60 I 丨100.00 1 |Inventive product 23 | 1 16.43 I 1 4.90 I 1 1 0.33 1 L 3·90_ J 1 4.84 _ I ο 1 1 31.40 1 1 21.00 1 1 24.60 I 1 20.00 1 | 3.00 I | 68.60 I 1 loo.oo 1 |Inventive product 22 | I_16.87 I 1_ 4.90 I 1 L 0.33— 1 1 3.90 1 | 2.20 1 | 2.20 1 ο 1 1 31.40 1 1 21.00 1 1 24.60 1 1 20.00 1 | 3.00 I | 68.60 | 1 loo.oo 1 |Inventive 21 | | 13.50 I | 4.80 1 | 0.60 I 1 4.00 1 1__IjQ J • 1__L〇〇1 1 1 31.40 1 1 21.00 1 1 24.60 1 1 20.00 1 | 3.00 I | 68.60 | 1 loo.oo 1 | The present invention 20 1 | 17.00 | 1__^46_I - 1_L〇2__1 1 3.90 1 1__m__i • 1_L〇〇__1 1 1 33.20 1 1 20.40 1 1 24.00 1 1 19.50 1 | 2.90 I | 66.80 1 100.00 1 |Inventive product 19 1 1__^__1 • 1__0^2_] 1 3.90 1 1__I 1_199.__1 1__L22__1 1 30.70 1 1 21.70 1 1 24.60 1 1 20.00 1 | 3.00 | | 69.30 | 1 loo.oo 1 | The present invention 18 1 | 18.60 | 1_3, 80_I &lt; | 0.26 1 1 3.90 1 1____I • ' &gt; 1 31.40 1 1 21.00 1 1 24.60 1 1 20.00 1 | 3.00 I | 68.60 | 1 】〇〇〇〇1 | The invention 17 1 | 9.40 | | 12.00 I 1 1_^_1 1__1 | 4.84 | • Ο 1 1 31.40 1 1 21.00 1 1 24.60 1 1 20.00 1 I_122__1 | 68.60 I 1 loo.oo 1 |Inventive product 16 1 | 17.60 | | 3.80 1 1 1_^_1 1 3.90 1 1___I 1 1__L22__1 • 1 31.40 I 1 21.00 1 1 24.60 1 1 20.00 1 | 3.00 1 1 68.60 Π 1 100.00 1 |Inventive product 15 1 1__1 1_M2_1 ' 1_^__1 1 7.70 1 | 2.90 I 1 1 2.00 1 〇I 33.20 | 1 20.00 1 1 24.20 1 1 19.80 I | 2.80 I | 66.80 I 丨丨 _ 〇 1 | The quality of the invention 4 I | 21.08 | 1__1§〇__1 1__] • 1__5^0__1 1 1 0.20 1 1 Γ 31.40 ] 1 2Ϊ.00 ] Γ 24.60 1 I 20.00 I | 3.00 I Γ 68.60 1 1 loo.oo 1 I refined rapeseed oil ul | | Grease Att2 1 03 | Excel 0-95Rtt4 | 1 Excel T-95RU5 | | Stearic acid sodium lactate (SSL) | | Stearic acid calcium lactate (CSL) 1 1 Lecithin Deluxe110 | | Polyglycerol monostearate I | Oil phase total 1 I homemade tap water 1 1 Sorbitol 70WKV | | Highmaltose MC-45U8 | 1 S-1170uy I 1 Water phase Total 1 TO 1 ®-55s 遝 雄 : 3 -%Gr^ ' : 2 ONOOS ^ ΟΝοοδ^^ J-.Q &quot; 3 %°9褙1-如铋δ慎:-°3⁄4 1/-^^^^^^^^^:/066^^ -^^^^^-0^^^^/-6^^: 2-*. /--°°峨峰^轾8靼尽顼^^婪4 4*铛®理戽顼玲·% inch.68^^-^^^-^^^/0901^^-^^-^^ -0^^^/-6^^:3--0/08-6^^^^^^-^^.0/--^^^^^^^^.0/-.0^^^ .0/-0 0^^2.0^0.66 040,0/08.0041^^:^3⁄4 -- oi.§§ , a&gt;s I * β\05» o&lt;Q ^ 0\os- 0&lt;Η^^ - s. o/o--^^-^^l&amp;^^^-yi^^-^fe^-^.y-.o^^^.o/-oovsi/to-ova'^rsovl'I^Mtt 1 The present invention 24 1 I 2.82 I 1 15.41 1 | 49.29 | 1 0.1827 1 L The present invention 23 1 CN CS L i^i 1 I 13.93 I 1 0.0794 1 1 The present invention 22 | ΓΟ fS 1 14.01 1 I 13.94 | 1 0.0880 1 |Inventive product 21 | « 1 23.89 1 1___13_j_6 1 1 0.0753 1 |Inventive product 20 | 1_2^Z__1 1 14.58 1 1 14.64 1 1 0.1834 1 |Inventive product 9 | fN 1 15.77 1 1 54.93 1 1 0.0807 1 | The present invention 8 | Μ 1_Ιΐάΐ__1 Γ 1099 1 1 0.0698 1 i the present invention 17 | __109 1 1_IMi_1 _33J3__ 1 0.0705 1 | The present invention i6 i Γ &lt; 06__ __llli__ 1 10.96 1 1 0.0685 1 1 Invention product 1 5 1 1 0.96 Π _873 1 1 10.30 1 1 0.1099 I | The present invention! 4 | 1 15.92 1 13.80 1 "0.0811 1 &lt;Component composition in oil-fat composition (oil phase component)&gt; | Monounsaturated compound of hydroxy acid and fatty acid | 1 DAG 1 Hi-unsaturated MAG /monoester compound of acid and fatty acid 1 156964.doc •31 - 201200026 [00&lt;]

°°&lt; |Comparatives 22 | | 13.20 I 丨5.00 1 1 230 1 1 730 1 丨2 40 1 • | 2.00 I 1 I·00 1 | 33.20 I | 20.40 I | 24.00 I | 19.50 | 1 2.90 1 1 66.80 1 | 100.00 | |Comparative 21 | 1 | 23.20 I 丨035 1 丨2.10 I 丨340 1 1 丨〇.75 1 | 2.00 1 | 31.80 1 | 21.80 I | 24.00 1 | 19.50 | 1 2.90 1 1 68.20 1 Loo.oo | |Compare 20 1 | 18.20 I • 1 | 4.00 I • 1 ^0° i | 2.00 1 1 100 1 | 30.20 | | 23.40 I | 24.00 I | 19.50 | 1 2.90 1 1 69.80 ] | loo .oo | |Compare Quality 9 ] | 22.60 I 1 1 | 0.60 I | 4.00 I 1 5 00 1 - 1 '〇〇1 • | 33.20 | | 20.40 | | 24.00 | | 19.50 | 1 2.90 1 1 66.80 1 | Loo.oo | |Comparatives] 8 I | 23.20 I 1 t 1 | 4.00 I 1 500 1 • 1 】-〇〇1 ' | 33.20 | | 20.40 | | 24.00 | | 19.50 | 1 2.90 1 1 66.80 1 | loo .oo | |Comparatives 17 1 | 16.40 | 1 5.00 1 1 t | 4.00 I 丨(10) 1 1 »〇〇1 ' | 31.40 | | 21.00 | | 24.60 | | 20.00 | 1 300 1 1 68.60 1 | loo.oo | |Compare Quality 6 1 | 11.40 | | 6.00 1 1 1 | 8.00 1 1 3.00 I • 1 2.00 1 1 !〇〇1 | 31.40 | | 21.00 | 24.60 | | 20.00 | 1 3.00 1 1 68.60 1 | loo.oo | IComparatives 15 1 | 16.40 | | 5.00 1 1 1 | 4.00 1 丨2.5〇1 1 2.50 1 丨(10) 1 1 | 31.40 | | 21.00 I | 24.60 | | 20.00 | 1 3.00 1 1 68.60 1 | 100.00 I | Comparative Product 4 1 | 21.00 | 丨5.00 I 1 1 1 丨5.00 | • | 0.20 I 1 | 31.20 | | 21.00 I | 24.80 | | 20.00 1 1 3.00 1 1 68.80 1 | loo.oo | | Refined rapeseed oil ul | | Grease AU2 1 DQ 雔 | Excel 0-95R*14 | | Excel T-95R115 | | Stearic acid sodium lactate (SSL) | Calcium lactate (CSL) 1 | Lecithin Deluxe116 | | Polyglycerol monostearate | 1 Oil phase total I 1 homemade tap water 1 | Sorbitol 70WU, | | Highmaltose MC-4SU8 | 1 S·丨丨70us&gt; 1 1 Water phase Total | 1 Total I Mystery 埋 埋 埤 埤 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 6 /. -Cobalt wants to mix f α :/. Find %09蜱茶伞软锣: 9 male-%一砹砹玉铛铨遝忐顼0/066^^^^^^^^^^^^^^ ^^:5^ 1/--8^^^^3⁄4^^^^^眨ψ^β®4 can be:k* % inch.68褙跻eae遝忐顼0/09.05 spider chain · 0VS%S6 Cup Umbrella: Inch Square • %8&gt;6 Fundamental 汾ass4铤★·. /-.5硪朱^莫运运遝卷适-%1.0 想均遝' %roovw , %0.66ova , %'0ovH如拗:ε雄• yors^^^^s^^^^-y&amp;-^ ^^^fe^^^-yO^^^'^'oovw'^'sova'y-elovl^ek^ . %卜16^跻丑链铨遝忐顼K - yori^^-^s^^^-yO^iii^'o/-OOVN'^o.lova'o/-^ovl'l^:!^ Compare Product 22 | 1 5·49 1 Factory 723^ 1 1333 1 | 0.7591 I | Comparative Product 21 Factory 381 1 | 10.69 I | 72.23 | [0.0761 Π 1Comparative Product 20 I 1 0 45 Ί | 16.56 | 丨51.77 | | 0.0272 \ |Comparatives 19 I | 15.06 | | 0.68 | | O.II73 | |Compare Quality 8 ] | 0.44 | | 15.06 | L 0 7Q" | 0.0292 | |Compare 17 | ί 〇·45_1 | 15.92 | | | | 0.0281 | |Compare Quality 6 I 丨Ο" 1 1 955 1 | 16.78 | | 0.0389 | |Compare 15 | 丨0-幻一 | 15.92 | | 14.20 | | 0.0281 | |Comparative 14 ] 1 -Q -34 J | 16.03 I | 14.44 1 | 0.0339 | &lt;Component composition in oil composition (oil phase component) &gt; I 1 cis-unsaturated MAG | | monoester compound of hydroxy acid and fatty acid" 1 DAG 1 | Unsaturated MAG/acidic and fatty acid monoester compounds | 156964.doc -32- s 201200026 Comparative product 14 ~! 8 and 2 0 cis-unsaturated monoterpene glycerol relative to acid and fatty acid in oil The ratio of the compound is lower than that of the invention, and the comparative product 18 is further Below a predetermined embodiment of the present invention. Further, the ratio of the thiophene monoglyceride to the monoester compound of the fatty acid in the oil phase component is higher than that of the present invention. X, comparing the cis-saturated in the products 9 and 21: the ratio of the mono- oxime relative to the monoester compound of the acid and the fatty acid in the oil phase component is within the scope of the present invention, but the comparison product 19 The content of glycerin is lower than the specification of the present invention, and the content of the second glycerin is higher than the specification of the present invention. [Preparation Example 2 Bread Preparation-2] Using the emulsified composition prepared in the above Preparation Example 5, a test bread was prepared by the same method as in Production Example 3. [Test Example 3: Functional evaluation of bread quality 2] The bread produced in the above Preparation Example 6 was evaluated for the quality of the bread and the workability at the time of bread formation by the method described in the above Test Example 2. - The results are shown in Table 9. 156964.doc 33- 201200026

[6&lt;1 - I 1 The present invention 24 1 «a* ΓΛ Μ ΡΟ 1 The present invention 23 I m ν〇|The present invention 22 I w-&gt; ι rj· 〇〇&lt;Ν inch|The present invention Product 21 | m (Ν | The present invention 20 I fN | The present invention 1 9 1 ir&gt; en (Ν CN | The present invention 18 I *Ti ra· | The present invention π 1 «Λ ν〇CN r·» |Inventive product 16 1 «η »n S |Inventive product 5 I in WJ »Λ σ\ CS |Inventive product 4 1 WJ *r&gt; »r» I Type of emulsified composition used | 1 Soft feeling ι | moist feeling | l. melting mouth l I 咮 I 1 chewing feeling j 1 workability ι 1 comprehensive score 1 1 comprehensive evaluation 1 evaluation price face knot fruit 1 comparison product 22 1 &lt; N &lt; N (N &lt; N &lt; N (N &lt; N &lt; N 1 comparison product 2丨1 ΓΊ (N CO &lt; N (N &lt; N | comparison product 20 1 fN &lt; N &lt; N &lt; N &lt;N ΓΛ |Comparative product 丨9 1 (N - &lt;N &lt;N - OS I|Comparatives] 8 ] &lt;N - — — &lt;N - 00 — |Comparative product 17 I &lt;N &lt; N &lt;N (N ίΛ &lt;N (N |Comparatives) 6 I (N &lt;N fS &lt;N cn rr ΪΝ |Compare 丨5 1 (N fN (N &Lt;N m (N cn CS |Comparatives) 4 1 (N CM (N (N (N (N &lt; N (N 1 type of emulsified composition used | 1 soft feeling II moist feeling | Silver D 1 Taste_1 | chewing sensation I workability | l comprehensive score I | comprehensive evaluation 1 evaluation price 156964.doc *34- s 201200026 The comprehensive evaluation of S 9 in the above test example 2 As a result of the product, if the content of the product is too low, the moisturizing feeling and the melt feeling of the emulsified combination having a low content of diterpene glycerin are remarkably deteriorated, and the formability (workability) of the dough is also known to the dough. Chenghua (Comparative Products 18 and 19). Further, the ratio of cis-unsaturated early glycerin to M and fatty acid is lower than that of the compound of the formula; Poor. Further, if the ratio of the monounsaturated monoterpene glycerol to the (four) and the mono-independent compound of the fatty acid is too low or too high, the bread of the unsatisfactory quality is not obtained. (Comparative products 20 and 22, and further, if the diterpene glycerin If the content is too large, the quality of the bread is inferior even in the case where the ratio of the cis-unsaturated monoterpene glycerol to the monoesterified mouth of the hydroxy acid and the fatty acid is within the range of the present invention (Comparative Product 21). When bread is produced using the present invention 14 to 24, the soft feeling, the moist feeling, the melt feeling, the taste, the chew feeling, and the workability are all evaluated in a well-balanced manner. If the overall score is 20 or more, the score is significantly higher. [Comparative Example 7 Preparation of Bread at Low Temperature] 70.0 parts by mass of high-gluten wheat flour (made by Nisshin Mills Co., Ltd.) at a low temperature of 5 to l〇t, yeast (〇riental Yeast & Manufactured) 3 parts by mass, a yeast active agent (manufactured by Oriental Yeast Co., Ltd.) 0.1 parts by mass, a whole egg 5.0 parts by mass, 3.0 parts by mass of glucose, 2.0 parts by mass of the emulsified composition of the present invention 2, 3 or Comparative product 4, and Water 35.0 quality After adding hydrazine (10 quart), a bread for test was prepared by the same method as in Preparation 3. 156964.doc -35- 201200026 Test Example 4 Functional evaluation of bread quality For the use of the present invention, 2, 3 times ratio In the above-mentioned preparation, the bread of each of the above-mentioned preparations was evaluated for the quality of the bread 10 and the pureness of the bread when it was formed in the same manner as in Test Example 2. The results are shown in the table. 〇[Table 10] Table 10 Types of the emulsified composition used in the present invention 2 --- ----- 丨 · The result of the evaluation of the price of the invention The present invention 3 Comparative product 4 4 5 2 /3⁄4 Sense 4 5 2 Melt feeling Π + 'Ai *- 5 5 2 — Taste 5 5 2 — 0 and chew 5 C 5 2 — Comprehensive payment points 僧 僧 ' —~ D 28 5 30 3 13 4 4 2 According to As a result of Table 10, the product of the present invention is less likely to be crystallized even when exposed to a low-temperature environment, and as a result, it is easy to be uniformly fused with the bread dough, and a bread of excellent quality as shown in Table 10 can be produced. For each of the above test cases, each evaluation item has to be priced by the number of knives. You can test the qualities, but on each evaluation item 1 point difference not right to compare the actual feeling, you can see the obvious difference. 156964.doc

S • 36·

Claims (1)

201200026 VII. Patent Application Range: 1. A fat or oil composition comprising: (a) 5 to 60 mass% of bismuth glycerin, (b) 5 to 35 mass% of a monoester compound of an acid and a fatty acid, and (c) 5 to 60% by mass of the glycerin alone; the glycerin containing cis-unsaturated monoterpene glycerol; / the content of the cis-unsaturated monoterpene glycerol in the composition of the month a relative to the acid and fatty acid The content 1 of the monoester compound is 〇〇5 to 〇5 (mass ratio). 2. The oil and fat composition according to claim 1, wherein the hydroxy acid is at least one selected from the group consisting of a monoester compound of glycerin and polycapric acid, lactic acid, and a linear lactide having a structure in which lactic acid is dehydrated and condensed. 3. The oil and fat composition according to claim 1 or 2, which further comprises a phospholipid. A ceremonial composition comprising the oil or fat composition according to any one of claims 1 to 3 in an oil phase. 5. An emulsified composition having an oil phase component and an aqueous phase component, the oil phase component comprising: (a) diterpene glycerol 5 to 60 mass 〇/〇, (b) a monoester of a hydroxy acid and a fatty acid Compound 5 to 35 mass%, and (C) monoterpene glycerol 5 to 60 mass 〇 /0, ° singular glycerin contains cis-unsaturated mono-glycerin; the sulf-unsaturated mono- glycerol in the oil phase component The content of the content of the monoester compound relative to the (four) and the fatty acid is 0.05 to 0.5 (mass ratio); the aqueous phase component contains: 156964.doc 201200026 (d) 30 to 70% by mass of the sugar, (e) water 20 ~60 quality. /. And (f) an emulsifier having an HLB value of 10 or more and 1 to 1% by mass, and a mass ratio (aqueous phase/oil phase) of the aqueous phase component to the oil phase component of 1.5 to 4. 6. A baked product produced from a dough comprising the emulsified composition of claim 4 or 5. 7. A method for manufacturing a cultured product, the upper part of the sorghum and the scorpion, the tying error is adjusted by 1:1 mass of the wheat flour and plunged into the 1st to the 1st. The emulsified composition of 5 was used to make a dough, and the dough was baked. 156964.doc 201200026 IV. Designated representative map: (1) The representative representative of the case is: (none) (2) The symbolic symbol of the representative figure is simple: 5. If there is a chemical formula in this case, please reveal the best indication of the characteristics of the invention. Chemical formula: (none) 156964.doc