TW201210510A

TW201210510A - Water-in-oil emulsion composition

Info

Publication number: TW201210510A
Application number: TW100123557A
Authority: TW
Inventors: Yoshihide Asabu; Takanori Nii; Atsushi Hashimoto
Original assignee: Kao Corp
Priority date: 2010-07-14
Filing date: 2011-07-04
Publication date: 2012-03-16
Also published as: KR20130091668A; CN102970876B; KR101911095B1; WO2012008309A1; JP2012034687A; TWI528901B; CN102970876A

Abstract

Provided is a water-in-oil emulsion composition having an oil-phase component which comprises 1.3 to 5 mass% of an unsaturated monoacylglycerol, 5 to 60 mass% of a diacylglycerol, and 35 to 90 mass% of a triacylglycerol, and which has an elevated melting point of 20 to 50 C.

Description

201210510 六、發明說明： f發明所屬之技術領域】本發明係關於一種作為烘乒用合物。 …“用而幸父佳之油中水型乳化組【先前技術】 Ο 以麵包類為代表之料製品通常係為了賦予風味、柔軟感’而藉由將油中水型乳化組合物揉合至生麵栖中，並對 j行烤製而製造。對於上述油令水型乳化組合物，為了提昇其性能，較為重要的是提昇乳化穩定性。 2了提昇油中水型乳化組合物之乳化穩定性，揭示有使用庶糖脂肪酸醋£戈聚甘油脂肪酸酯等乳化劑之方法（例如參照專利文獻1)，但並未能獲得充分之乳化穩定性。另外’亦揭示有藉由在油相中大量調配二醯甘油可獲得較高之乳化穩定性之方法（例如參照專利文獻2、3)，但存在保存時物性惡化，發生水分不足等問題。 ’' [先前技術文獻] [專利文獻] [專利文獻1]曰本專利特開昭58_170432號公報 [專利文獻2]國際公開评〇95/22257號說明書 [專利文獻3]國際公開w〇96/32〇22號說明書【發明内容】胃本發明之課題在於提供一種乳化穩定性優異、易揉合至生麵糰中，而適於烤製具有良好柔軟感且風味亦優異之烘焙製品的油中水型之乳化組合物。 157326.doc 201210510 本發明人等鑒於上述課題進行潛心研究，結果發現：含有包含特定濃度之不飽和單醯甘油、二醯甘油及三醯甘油，且顯示特定之上升熔點之油脂組合物作為油相的油中水型之乳化組合物表現出優異之乳化穩定性。進而發現，該乳化組合物易揉合至生麵糰中，適於加工出兼具有良好柔軟感與風味之烘焙製品等。本發明提供下述手段： <1>一種油中水型乳化組合物，其含有包含丨3〜5質量％之不飽和單酿甘油、5〜60質量％之二醯甘油及35〜90質量％之三醯甘油，且上升熔點為20〜50°c之油相成分。 <2>如<1>之油中水型乳化組合物，其中構成油相中之總醯基甘油之總脂肪酸中，反式脂肪酸之比例為5質量％以下。 <3>如<1>或<2>之油中水型乳化組合物，其中油相中含有填脂質。 <4>如<1>至<3>中任一項之油中水型乳化組合物，其中油相成分與水相成分之質量比（油相/水相）為20/80〜85/1 5。 <5>如<1>至<4>中任一項之油中水型乳化組合物，其中構成油相中之三醯甘油之脂肪酸中，碳數為14以下之脂肪酸之比例為1 2質量％以下，月桂酸之比例為〇·3〜6質量％，棕櫊酸之比例為1 0〜43質量％，油酸之比例為25〜55質量0/〇。 <6>如<1>至<5>中任一項之油中水型乳化組合物，其中於油相中含有總量0.05〜3質量％之聚甘油縮合蓖麻醇酸酯及/ 或HLB(Hydrophile Lipophile Balance，親水親油平衡）值為 157326.doc 201210510 6以下之聚甘油脂肪酸酯。 <7>—種烘焙製品，其係由含有如〈卜至<6>中任一項之油中水型乳化組合物之生麵糰所製造。 <8> —種烘焙製品之製造方法，其係藉由相對於丨質量份之麵粉，調配2〜20質量份之如 <丨>至<6>中任一項之油中水 - 型礼化組合物並進行揉合，而製造生麵糰，對該生麵糰進行烘焙。 0 本發明之油中水型乳化組合物易揉合至生麵糰中，適於製造柔軟感優異而且風味亦優異之烘焙製品等。另外，由於本發明之油中水型乳化組合物之乳化穩定性優異，故有助於穩定地供給品質之經時變化較少、高品質之烘焙製品等。使用本發明之油中水型乳化組合物而製造之烘焙製品具有良好之柔軟感，而且風味亦優異。根據下述s己載可更加明確本發明之上述特徵及優點以及 Q 其他特徵及優點。【實施方式】以下詳細地說明本發明之油中水型乳化組合物。本發明之油中水型乳化組合物（以下稱為本發明之乳化組合物）係由油相成分與水相成分所構成。本發明之乳化組合物係含有包含特定量之不飽和單醯甘油、二醯甘油及二醯甘油，且上升熔點為2〇〜5〇它之油相成分之油中水型乳化組合物，適合用於麵包類或點心類之烘焙製品之製造。 157326.doc 201210510 用於本發明之不飽和單醯甘油具有甘油所具有之任一羥基與不飽和脂肪酸進行酯鍵結而成之結構。用於本發明之不飽和單醯甘油可為具有於甘油之丨位之羥基上醋鍵結不飽和脂肪酸之結構的1-不飽和單醯甘油，亦可為具有於甘油之2位之羥基上酯鍵結不飽和脂肪酸之結構的2_不飽和單醯甘油，亦可為該等之混合物，但較佳為含有卜不飽和單醯甘油。構成上述不飽和單醯甘油之不飽和脂肪酸較佳為碳數12〜24，更佳為碳數16〜18。構成上述不飽和單醯甘油之不飽和脂肪酸較佳為含有具有丨個雙鍵之不飽和脂肪酸即單烯脂肪酸及/或具有2個雙鍵之不飽和脂肪酸即二烯月曰肪I，其中較佳為含有碳數為丨8且具有1個雙鍵之不飽和脂肪酸（亦簡稱為C18:1)&/或碳數為18且具有2個雙鍵之不飽和脂肪酸（亦簡稱為C18:2)。上述不飽和脂肪酸中，單烯脂肪酸及二烯脂肪酸之總含量較佳為8〇質量％以上更 L為8 5 99貝量％。上述不飽和脂肪酸申，具有$個以上雙鍵之不飽和脂肪酸即多烯脂肪酸之含量較佳為2〇質量％以下更佳為1〜15質量％。上述不飽和脂肪酸中，c丨8:丨及 C18:2之總含量較佳為75〜98質量％，更佳為以〜％質量％。上述不飽和脂肪酸中，C18:1之含量較佳為55〜9〇質量％，更佳為60〜80質量。/〇。上述不飽和脂肪酸中，c 1 8 2之含量車父佳為1 0〜30質量。/。，更佳為i 5〜25質量。/。。於本發月之乳化組合物之油相成分中，不餘和單酿甘油之s里即油相中濃度為i 3〜5質量％，較佳為1 5質量另外。玄不飽和單酸甘油之含量亦較佳為質量 157326.doc 201210510 % ’更佳為1.5〜3 · 5質詈。乂，A t + 較佳為1 7 2 1所曰乂佳為i.5〜3質量〇/〇，進而 #乂佳為1.7〜2.1質量％。若餘 t .. 牙年'醯甘油之含量過多，則於丸、焙製品中感覺到辛辣味，故欠佳。本發明之乳化組合物之油、占之油相成分亦可含有飽和單醯甘油。该飽和单醯甘油可為丨_ 單醯甘油，亦可為Μη人油，亦可為2_餘和 κ # 口物，較佳為含有1-飽和單醯甘油。飽和单醯甘油夕播士、構成知肪駄中之飽和脂肪酸之碳數201210510 VI. OBJECTS OF THE INVENTION: TECHNICAL FIELD OF THE INVENTION The present invention relates to a blistering compound. ... "Used in the water-type emulsified group of the father's oil" [Prior Art] 料 The material represented by bread is usually made by blending the water-based emulsified composition in the oil to impart flavor and softness. In the case of noodles, it is made by roasting j. For the above oil-in-water emulsified composition, in order to improve its performance, it is more important to improve the emulsion stability. 2. Improve the emulsion stability of the water-based emulsified composition in the oil. The method of using an emulsifier such as a sucrose fatty acid vinegar, such as a glycerin fatty acid ester (for example, refer to Patent Document 1), but fails to obtain sufficient emulsion stability. Further, it is also revealed by being in the oil phase. A method of obtaining a high emulsion stability by mixing a large amount of diterpene glycerin (for example, refer to Patent Documents 2 and 3), but there is a problem that physical properties are deteriorated during storage, and water shortage occurs. '' [Prior Art Literature] [Patent Literature] [ [Patent Document 1] Japanese Patent Laid-Open Publication No. SHO-58-170432 [Patent Document 2] International Publication No. 95/22257 [Patent Document 3] International Publication No. 96/32〇22 No. [Invention] Stomach An object of the present invention is to provide an oil-in-water emulsion composition which is excellent in emulsion stability and which is easy to knead into dough and which is suitable for baking a baked product having a good soft feeling and excellent flavor. 157326.doc 201210510 本本The inventors of the present invention conducted intensive studies in view of the above problems, and found that an oil-in-water type containing an oil-fat composition containing a specific concentration of unsaturated monoterpene glycerin, diterpene glycerin, and triterpene glycerin and exhibiting a specific rising melting point is used as an oil phase. The emulsified composition exhibits excellent emulsion stability. Further, it has been found that the emulsified composition is easily kneaded into a dough, and is suitable for processing a baked product having a good soft feeling and flavor, etc. The present invention provides the following means An oil-in-oil emulsion composition containing 3 to 5 mass% of unsaturated monoglyceride, 5 to 60 mass% of diterpene glycerin, and 35 to 90% by mass of triterpene glycerin, And an oil phase component having an elevated melting point of 20 to 50 ° C. <2> The oil-type emulsified composition of the oil according to <1>, wherein the total fatty acid constituting the total mercaptoglycerin in the oil phase, trans The oil-in-water emulsion composition of <1> or <2> wherein the oil phase contains a lipid-filling agent. <4> is <1> to <1><3> The oil-in-water emulsion composition according to any one of the preceding claims, wherein the mass ratio of the oil phase component to the water phase component (oil phase/aqueous phase) is 20/80 to 85/1 5. [5] The oil-in-water emulsion composition according to any one of the above-mentioned, wherein the ratio of the fatty acid having a carbon number of 14 or less among the fatty acids constituting the triterpene glycerin in the oil phase is 12% by mass or less. The ratio of lauric acid is 〇·3 to 6 mass%, the ratio of palmitic acid is 10 to 43% by mass, and the ratio of oleic acid is 25 to 55 mass%. The oil-in-water emulsion composition according to any one of <1> to <5>, wherein the oil phase contains a total amount of 0.05 to 3% by mass of the polyglycerol condensed ricinoleate and / or HLB (Hydrophile Lipophile Balance) value of 157326.doc 201210510 6 or less polyglycerol fatty acid ester. <7> A baked product produced by the dough containing the oil-in-water emulsion composition of any one of <br><6>. <8> A method for producing a baked product by blending 2 to 20 parts by mass of the oil in any one of <丨> to <6> with respect to the flour of the 丨 part by mass - Type the litter composition and knead it to make a dough, and bake the dough. The water-based emulsified composition of the oil of the present invention is easily blended into a dough, and is suitable for producing a baked product excellent in softness and excellent in flavor. Further, since the water-based emulsified composition of the oil of the present invention is excellent in the emulsion stability, it is possible to stably supply a baked product having a small change in quality over time and a high quality. The baked product produced by using the aqueous emulsion composition of the present invention has a good soft feeling and excellent flavor. The above features and advantages of the present invention, as well as other features and advantages of the present invention, will be apparent from the appended claims. [Embodiment] Hereinafter, the oil-in-water emulsion composition of the present invention will be described in detail. The oil-in-oil emulsion composition of the present invention (hereinafter referred to as the emulsified composition of the present invention) is composed of an oil phase component and an aqueous phase component. The emulsified composition of the present invention contains an oil-in-water emulsified composition containing a specific amount of unsaturated monoterpene glycerin, diterpene glycerin and diterpene glycerin, and an oil phase component having an elevated melting point of 2 〇 5 5 Used in the manufacture of bakery products for bread or snacks. 157326.doc 201210510 The unsaturated monoterpene glycerin used in the present invention has a structure in which any of the hydroxyl groups of glycerin is ester-bonded with an unsaturated fatty acid. The unsaturated monoterpene glycerin used in the present invention may be a 1-unsaturated monoterpene glycerol having a structure in which an acetyl group is bonded to an unsaturated fatty acid in a hydroxy group, or may have a hydroxyl group at the 2-position of glycerol. The 2-unsaturated monoterpene glycerol having an ester-bonded unsaturated fatty acid structure may also be a mixture of these, but preferably contains an unsaturated monoterpene glycerol. The unsaturated fatty acid constituting the above unsaturated monoterpene glycerin preferably has a carbon number of 12 to 24, more preferably a carbon number of 16 to 18. Preferably, the unsaturated fatty acid constituting the unsaturated monoterpene glycerol is a monoolefin fatty acid having an unsaturated double bond having a double bond and/or an unsaturated fatty acid having two double bonds, that is, a diene moon fat I. Preferably, it contains an unsaturated fatty acid having a carbon number of 8 and having 1 double bond (also referred to as C18:1) &/or an unsaturated fatty acid having a carbon number of 18 and having 2 double bonds (also referred to as C18: 2). In the above unsaturated fatty acid, the total content of the monoolefin fatty acid and the diene fatty acid is preferably 8% by mass or more, and more preferably L is 8.59% by volume. The content of the unsaturated fatty acid having more than one double bond, that is, the content of the polyene fatty acid is preferably 2% by mass or less, more preferably 1 to 15% by mass. Among the above unsaturated fatty acids, the total content of c丨8: 丨 and C18:2 is preferably from 75 to 98% by mass, more preferably from 8% by mass. The content of C18:1 in the above unsaturated fatty acid is preferably 55 to 9% by mass, more preferably 60 to 80% by mass. /〇. Among the above unsaturated fatty acids, the content of c 1 8 2 is preferably 10 to 30 mass. /. , better for i 5 ~ 25 quality. /. . In the oil phase component of the emulsified composition of the present invention, the concentration in the oil phase of the singly glycerin is i 3 to 5 mass%, preferably 15 mass%. The content of mystery monounsaturated monoglyceride is also preferably mass 157326.doc 201210510 % ‘more preferably 1.5~3 · 5 quality 詈.乂, A t + is preferably 1 7 2 1 曰乂 is preferably i.5~3 mass 〇 / 〇, and then #乂佳 is 1.7~2.1% by mass. If the amount of glycerin in the tooth year is too much, it will feel a spicy taste in the pellets and baked products, so it is not good. The oil of the emulsified composition of the present invention and the oil phase component may also contain saturated monoterpene glycerol. The saturated monoterpene glycerol may be 丨_monoterpene glycerol, may also be Μη human oil, or may be 2_余 and κ# mouth, preferably 1-saturated monoterpene glycerol. Saturated monoterpene glycerol, the carbon number of saturated fatty acids in the fat

Ο 為12〜24’更佳為16〜18。作為該飽和脂肪酸，可列舉棕搁酸（亦簡稱為C1㈣)或硬脂_簡稱為WO)等。 :本發明之乳化組合物之油相成分中，飽和單醯甘油之Ο is 12~24’ more preferably 16~18. Examples of the saturated fatty acid include palmitic acid (also referred to simply as C1 (tetra)) or stearic acid (abbreviated as WO). : of the oil phase component of the emulsified composition of the present invention, saturated monoterpene glycerol

含量較佳為0〜5皙香〇/„，S 更佳為0〜3質量％，進而較佳為〇.1〜2質量％ ’進而較佳為〇 5〜15質量％，進而較佳為〇·6〜1.2質量％。對用於本發明之：醯甘油並無特別限制，但於其構成脂肪酸中，不飽和脂肪酸之比例較佳為70質f：〇/〇以上，更佳為8〇質量％以上，通常為98質量％以下。構成二醯甘油之不飽和脂肪酸之碳數較佳為12〜24,更佳為16〜18。構成二醯甘油之不飽和脂肪酸較佳為含有單烯脂肪酸及/或二烯月曰肪酸，其中較佳為含有C18:l及/或Cl8:2。於二醯甘油之構成舳肪&中，單缔脂肪酸及二稀脂肪酸之總含量較佳為 7〇〜98質量％以上，更佳為75〜90質量％。於二醯甘油之構成脂肪酸中，多烯脂肪酸之含量較佳為20質量％以下，更佳為1〜15質量％。於二醯甘油之構成脂肪酸中，C1 8:1及 C18··2之總含量較佳為75〜95質量％，更佳為78〜90質量％。 157326.doc 201210510 於二醯甘油之構成脂肪酸中，C18:l之含量較佳為25〜75質量/° ’更佳為30〜70質量％。於二醯甘油之構成脂肪酸中， C18:2之含量較佳為1〇〜6〇質量％，更佳為15〜55質量％。於用於本發明之二醯甘油之構成脂肪酸中，飽和脂肪酸之比例較佳為0〜30質量％，更佳為〇〜2〇質量％，進而較佳為2〜15質量％。該飽和脂肪酸之碳數較佳為12〜24，更佳為16〜18。作為該飽和脂肪酸，可列舉棕櫚酸或硬脂酸等。就獲得良好之風味等觀點而言，較佳為於用於本發明之二醯甘油中含有具有於甘油之1位與3位之羥基上醋鍵結脂肪酸之結構的"·二醯甘油。於用於本發明之二醯甘油中 1，3-二醯甘油所佔之比例較佳為5〇〜丨〇〇質量％。於本發明之乳化組合物之油相成分中，二醯甘油之含量為5〜60質量％，較佳為5〜4〇質量％。另外，該二酿甘油之含量亦較佳為1G〜58質量％，更佳為1Q〜4Gf量％，進而較佳為12〜35質量％，進而較佳為15〜35質量％。對用於本發明之三酿甘油並無特別限制，於其構成脂肪酸中’碳數為14以下之脂肪酸之比例較佳為12質量％以下’更佳為1〇質量％以下。另外，於上述構成脂肪酸中，碳數為14以下之脂肪酸之比例較佳為〇1質量％以為〇.5質量%以上’進而較佳為U質量。/。以上。用於本發明之三醯甘油較佳為其構成脂肪酸中之 (亦間稱為C12:〇)之比例义〇/ ⑺為0.3〜6質量％，更佳為0.5〜6質督進而較佳為2〜5質量。若月桂酸之比例超過6質量 157326.doc 201210510 則易因月桂酸系油脂特有之低溫劣化或水解而產生肥皂味。用於本發明之三醯甘油較佳為其構成脂肪酸中之棕櫚酸 (亦簡稱為C16:0)之比例為1〇〜43質量％，更佳為15〜4〇質量 ' %，進而較佳為20〜40質量％，尤佳為25〜36質量％。用於本發明之二醢甘油之構成脂肪酸中，油酸（亦簡稱為C18:1順式）之比例較佳為25〜55質量％，更佳為％〜55質量％ ’進而較佳為35〜50質量％。〇一於本發明之乳化組合物之油相成分中，三醯甘油之含量為35〜90質量％，較佳為6〇〜90質量％，更佳為63〜88質量 %。本發明之乳化組合物之油相成分中的單酿甘油、二醯甘油及三醯甘油之合計即總醯基甘油亦可於其構成脂肪酸中含有反式脂肪酸，但於構成總醯基甘油之總構成脂肪酸中反式la肪酸所佔之比例較佳為5質量％以下，更佳為〇 1〜$ Q 吳量％，進而較佳為1〜3質量％，進而較佳為1〜2質量〇/0，進而較佳為1.5〜2質量0/〇。本發明之乳化組合物中之油相成分之上升溶點為 20〜50°C，較佳為25〜40°C，更佳為33〜40°C，進而較佳為 3 5〜3 8°C。若上升熔點過低，則人造奶油等油中水型乳化物之製造變得困難。另外’若上升熔點過高，則所製造之人造奶油等油t水型乳化物過硬，結果使用性較差。本發明之乳化組合物亦可於油相中含有磷脂質。於本發明之乳化組合物中可含有選自磷脂醯膽鹼、磷脂醯乙醇 157326.doc 201210510 胺、磷脂醯肌醇、磷脂酸等或該等之酵素處理物之至少i 種作為該磷脂質。另外，亦可使用大豆卵磷脂或蛋黃卵磷脂等天然卵填脂或其酵素分解物作為上述磷脂質。對於本發明之乳化組合物之磷脂質含量並無特別限制，但其於油相中之含量較佳為〇1〜1〇質量％，更佳為〜5質量％，進而較佳為0.3〜i質量％。再者，卵磷脂中含有磷脂貝以外之成分者較多，於使用此種卵磷脂之情形時，以作為磷脂質之含量成為上述濃度範圍内之方式含於上述油相中。本發明之乳化組合物亦可於醇酸醋（亦簡稱為PGPR)，並且亦可含有聚甘油脂㈣酿。上述聚甘油縮合蓖麻醇酸酯係具有甘油聚合物與縮合蓖The content is preferably 0 to 5 皙〇 / „, and S is more preferably 0 to 3% by mass, still more preferably 〇1 to 2% by mass, and further preferably 〇 5 to 15% by mass, and further preferably 〇·6 to 1.2% by mass. The glycerin to be used in the present invention is not particularly limited, but in the constituent fatty acids, the ratio of the unsaturated fatty acid is preferably 70 mass f: 〇/〇 or more, more preferably 8 The amount of carbon of the unsaturated fatty acid constituting the diterpene glycerol is preferably from 12 to 24, more preferably from 16 to 18. The unsaturated fatty acid constituting the diterpene glycerol preferably contains a single The olefinic fatty acid and/or diene lauric acid preferably contains C18:1 and/or Cl8:2. In the composition of diterpene glycerin, the total content of mono- and di-fatty fatty acids is higher. The content of the polyene fatty acid is preferably 20% by mass or less, more preferably 1 to 15% by mass, based on the constituent fatty acids of diterpene glycerin. In the constituent fatty acids of diterpene glycerol, the total content of C1 8:1 and C18··2 is preferably 75 to 95% by mass, more preferably 78 to 90%. 157326.doc 201210510 Among the constituent fatty acids of diterpene glycerol, the content of C18:1 is preferably 25 to 75 mass / ° 'more preferably 30 to 70% by mass. Among the constituent fatty acids of diterpene glycerol, C18 The content of 2 is preferably from 1 to 6 % by mass, more preferably from 15 to 55% by mass. The proportion of the saturated fatty acid in the constituent fatty acid used in the diterpene glycerin of the present invention is preferably from 0 to 30% by mass. More preferably, it is 〇2% by mass, and further preferably 2 to 15% by mass. The carbon number of the saturated fatty acid is preferably 12 to 24, more preferably 16 to 18. As the saturated fatty acid, palmitic acid is exemplified. Or stearic acid, etc. From the viewpoint of obtaining a good flavor, etc., it is preferred that the diterpene glycerin used in the present invention contains a structure of a vinegar-bonded fatty acid having a hydroxyl group at the 1-position and the 3-position of glycerol. Diterpene glycerol. The proportion of 1,3-dioxylene glycerol in the diterpene glycerin used in the present invention is preferably 5 〇 to 丨〇〇% by mass. The oil phase component of the emulsified composition of the present invention. The content of diterpene glycerol is 5 to 60% by mass, preferably 5 to 4% by mass. The content of glycerin is also preferably from 1 G to 58% by mass, more preferably from 1 Q to 4 Gf, still more preferably from 12 to 35% by mass, still more preferably from 15 to 35% by mass. The glycerin is not particularly limited, and the ratio of the fatty acid having a carbon number of 14 or less in the constituent fatty acid is preferably 12% by mass or less, more preferably 1% by mass or less. Further, among the above constituent fatty acids, the carbon number is 14 The ratio of the following fatty acid is preferably 〇1% by mass or more than 5% by mass' and further preferably U mass. The above is preferably used in the fatty acid of the present invention. The ratio of the ratio of C12: 〇) / (7) is 0.3 to 6 mass%, more preferably 0.5 to 6 mass, and more preferably 2 to 5 mass. If the ratio of lauric acid exceeds 6 mass 157326.doc 201210510, it is easy to produce a fat soapy taste due to the low temperature deterioration or hydrolysis characteristic of lauric acid oil. The triterpene glycerin used in the present invention is preferably a ratio of palmitic acid (also referred to as C16:0) in the constituent fatty acid of from 1 to 43% by mass, more preferably from 15 to 4% by mass, and further preferably It is 20 to 40% by mass, and particularly preferably 25 to 36% by mass. In the constituent fatty acid of the diterpene glycerin used in the present invention, the ratio of oleic acid (also referred to simply as C18:1 cis) is preferably 25 to 55% by mass, more preferably % to 55% by mass, and further preferably 35. ~ 50% by mass. The content of the triterpene glycerin in the oil phase component of the emulsified composition of the present invention is 35 to 90% by mass, preferably 6 to 90% by mass, more preferably 63 to 88% by mass. The total thiol glycerol in the oil phase component of the emulsified composition of the present invention, that is, the total thiol glycerol may also contain a trans fatty acid in the constituent fatty acid, but constitutes the total thiol glycerol. The proportion of the trans-mono fatty acid in the total constituent fatty acid is preferably 5% by mass or less, more preferably 〇1 to $% by weight, still more preferably 1 to 3% by mass, still more preferably 1 to 2%. The mass 〇 / 0, and further preferably 1.5 to 2 mass 0 / 〇. The rising point of the oil phase component in the emulsified composition of the present invention is 20 to 50 ° C, preferably 25 to 40 ° C, more preferably 33 to 40 ° C, still more preferably 3 5 to 3 8 °. C. If the rising melting point is too low, the production of a water-based emulsion in an oil such as margarine becomes difficult. Further, if the rising melting point is too high, the oil t-type emulsion such as margarine produced is too hard, and the usability is inferior. The emulsified composition of the present invention may also contain a phospholipid in the oil phase. The emulsified composition of the present invention may contain, as the phospholipid, at least one selected from the group consisting of phospholipid choline, phospholipid oxime ethanol 157326.doc 201210510 amine, phospholipid creatinine, phosphatidic acid, and the like. Further, natural egg fat such as soybean lecithin or egg yolk phospholipid or an enzyme decomposition product thereof may be used as the above phospholipid. The content of the phospholipid of the emulsified composition of the present invention is not particularly limited, but the content thereof in the oil phase is preferably 〇1 to 1% by mass, more preferably 5% by mass, still more preferably 0.3% by weight. quality%. Further, the lecithin contains a large amount of components other than the phospholipid, and when the lecithin is used, it is contained in the oil phase so that the content of the phospholipid is within the above concentration range. The emulsified composition of the present invention may also be in the form of alkyd vinegar (also referred to as PGPR) and may also contain polyglycerol (iv). The above polyglycerol condensed ricinoleate has a glycerin polymer and a condensed oxime

麻醇酸進行酯鍵結而成之結構之化合物。對於構成用H 發明之聚甘油縮合萬麻醇酸s旨之甘油聚合物的甘油單元之數量並無特別限制’但就乳化穩定性之觀點而言，較佳為將甘油聚合度設為2〜10,更佳為設為3〜8，進而較佳：設為4〜6 〇又，上述聚#油脂肪酸醋係甘油聚合物與脂肪酸進行醋鍵結而成之化合物。該聚甘油脂肪酸酿之HLB值為6: 下’但就乳化穩定性之觀點而言，则值較佳為2〜5，更佳為3〜4。於本發明中，HLB值係藉由以下述數式表— 法（W. c. Gri胞，j. s〇c c〇smeUc = (1949))而計算出之值。 HLB:2〇X(親水基部分之分子量）/(界面活性劑之分子量） 157326.doc -10- 201210510 對於構成上述聚甘油脂肪之數量並無特別限制，但為為將甘油之聚合度設為6〜14 為設為9〜11。酸醋之甘油聚合物之甘油單元了設定為所需之HLB值，較佳更佳為设為8〜12，進而較佳又，構成含於本發明之乳化組合物中之聚甘油脂肪㈣的脂肪酸較佳為以較佳係碳數18〜24,更佳係碳數2〇〜22之不飽和脂肪酸為主體，較佳為該構成脂肪酸之7〇〜1〇〇質量 o h圭為8G 1GG吳量％為上述不飽和脂肪酸。該不飽和脂肪酸較佳為含有芥子酸。對於本發明之乳化組合物中之聚甘油縮合蓖麻醇酸醋或聚甘油脂肪酸酯之含量並無特別限制，但油相中之含量較佳為0.05〜3質量。/。，更佳為〇〇6〜22質量％，進而較佳為〇.〇6〜2質量％ ’進而較佳為〇14〜2質量％，進而較佳為 0.14-1 f *〇/〇, it ^0.16-0.61 *〇/〇〇組合物亦可含有聚甘油縮合藥麻醇酸酯及聚甘油脂肪酸酯〇 <兩者’於該情形時，較佳為將油相中之聚甘油縮合萬麻醇酸酯及聚甘油脂肪酸酯之總含量設於上述濃度範圍内。本發明之乳化組合物之油相成分中之單醯甘油、二醯甘油及二醯甘油可藉由調配以下油脂而製備。所謂該「油脂」，係指含有單醯甘油、二醯甘油及三醯甘油之至少一種者。該油脂可藉由植物油、動物油等原料油脂與甘油之西曰父換反應或來源於原料油脂之脂肪酸组合物與甘油之酯化反應等任意方法而獲得。酯交換反應或酯化反應可藉由使用驗性或酸性觸媒等之化學反應法或使用脂肪酶等油脂 157326.doc 201210510 水解酵素之生化學反應法等而進行。上㈣交換反應例如可精由使原料油腊與甘油於甲醇納等驗性觸媒之存在下進仃反應而進仃。又’上述酯化反應例如可藉由使來源於上述原料油脂之脂肪酸組合物與甘油於酵素之存在下進行反應而進行。上述原料油脂較佳為含有碳數為16〜22之脂肪酸作為構成脂肪酸’更佳為含有碳數為18之不飽和脂肪酸。作為原料油脂之具體例，可列舉··菜籽油、玉米油、大豆油、棕櫚油、紅化油、橄欖油、棉籽油、米糠油、葵花籽油、芝麻油、豬油、牛油、魚油、或該等之分離油、g旨交換油、硬化油或該等之混合油脂。如上述般所製備之油脂組合物之醯基甘油的組成可利用下述方法進行測定。本發明之乳化組合物中之油相成分可含有藉由上述反應獲得之油脂與上述原料油脂。又，本發明之乳化組合物中之油相成分亦可進而含有經純化之單醯甘油，亦可進而含有包含麟脂質之t劑中之油脂。純化單醯甘油可藉由部分分解原料油脂後進行分離純化而獲得。本發明之乳化組合物亦可於油相成分中含有乳製品、乳化劑、風味成分等。本發明之乳化組合物亦可於水相成分中含有風味成分、乳蛋白、澱粉、增黏多糖類、明膠等熱塑性蛋白質、食鹽等。另外，為了抑制乳化組合物之劣化，亦可於本發明之乳化組合物中含有抗氧化劑。作為抗氧化劑，可列舉棕櫚酸 157326.doc •12- 201210510 酯或硬脂酸酯等抗壞血酸酯、生育酚、茶、迷迭香等花草茶、自桃之茶或根塊萃取之天然抗氧化成分等。本發明之油中水型之乳化組合物可利用常法製備。例如，於50〜8(TC左右之溫度下對與上述本發明之乳化組合物之油相具有相同成分組成之油脂組合物進行加熱攪拌，並一面向其中緩缓添加加熱至50〜8〇t左右之水或以水作為基質之水溶液，一面利用均質攪拌機進行攪拌乳化，其A compound of the structure in which the alkyd acid is ester-bonded. The amount of the glycerin unit constituting the glycerin polymer constituting the polyglycerol condensed cannabinoid acid s of the invention of H is not particularly limited. However, from the viewpoint of emulsion stability, it is preferred to set the glycerin polymerization degree to 2 to 2. More preferably, it is set to 3 to 8, and further preferably set to 4 to 6 〇. Further, the above-mentioned poly-oil fatty acid vinegar-based glycerin polymer is acetonitrile-bonded with a fatty acid. The polyglycerol fatty acid has an HLB value of 6: lower. However, from the viewpoint of emulsion stability, the value is preferably from 2 to 5, more preferably from 3 to 4. In the present invention, the HLB value is calculated by the following formula (W. c. Gri cell, j. s〇c c〇smeUc = (1949)). HLB: 2〇X (molecular weight of hydrophilic group) / (molecular weight of surfactant) 157326.doc -10- 201210510 There is no particular limitation on the amount of the above polyglycerin fat, but the degree of polymerization of glycerin is set to 6 to 14 are set to 9 to 11. The glycerin unit of the glycerin polymer of vinegar is set to a desired HLB value, preferably more preferably 8 to 12, and more preferably, constituting the polyglycerol fat (IV) contained in the emulsified composition of the present invention. Preferably, the fatty acid is preferably an unsaturated fatty acid having a carbon number of 18 to 24, more preferably a carbon number of 2 to 22, preferably 7 to 1 of the constituent fatty acid. The amount % is the above unsaturated fatty acid. The unsaturated fatty acid preferably contains sinapic acid. The content of the polyglycerol condensed ricinoleic acid vinegar or the polyglycerin fatty acid ester in the emulsified composition of the present invention is not particularly limited, but the content in the oil phase is preferably 0.05 to 3 mass. /. More preferably, it is 6 to 22% by mass, further preferably 〇.〇6 to 2% by mass, and further preferably 〇14 to 2% by mass, more preferably 0.14-1 f *〇/〇, it ^0.16-0.61 * The ruthenium/iridium composition may also contain a polyglycerol condensed succinyl ester and a polyglycerol fatty acid ester 〇 < both 'in this case, preferably condensing the polyglycerol in the oil phase The total content of the ricinoleate and the polyglycerin fatty acid ester is set within the above concentration range. Among the oil phase components of the emulsified composition of the present invention, monoterpene glycerin, diterpene glycerin and diterpene glycerin can be prepared by blending the following fats and oils. The term "fat" means at least one of monoterpene glycerin, diterpene glycerin and triterpene glycerin. The fat or oil can be obtained by any method such as conversion of a raw material fat such as vegetable oil or animal oil with a glycerin, or an esterification reaction of a fatty acid composition derived from a raw material and fat with glycerin. The transesterification reaction or the esterification reaction can be carried out by a chemical reaction method such as an assay or an acidic catalyst, or a chemical reaction method using a lipase such as lipase or the like. The above (4) exchange reaction, for example, can be carried out by reacting the raw material oil wax with glycerin in the presence of an inert catalyst such as methanol. Further, the above esterification reaction can be carried out, for example, by reacting a fatty acid composition derived from the above-mentioned raw material fats and oil with glycerin in the presence of an enzyme. The raw material fat or oil preferably contains a fatty acid having a carbon number of 16 to 22 as a constituent fatty acid, and more preferably an unsaturated fatty acid having a carbon number of 18. Specific examples of the raw material fats and oils include rapeseed oil, corn oil, soybean oil, palm oil, red oil, olive oil, cottonseed oil, rice bran oil, sunflower oil, sesame oil, lard, butter, and fish oil. Or such separated oil, g-exchange oil, hardened oil or such mixed fats and oils. The composition of the mercaptoglycerol of the oil and fat composition prepared as described above can be measured by the following method. The oil phase component in the emulsified composition of the present invention may contain the fats and oils obtained by the above reaction and the above-mentioned raw material fats and oils. Further, the oil phase component in the emulsified composition of the present invention may further contain purified monoterpene glycerin, and may further contain a fat or oil in the agent containing linseed. Purification of monoterpene glycerol can be obtained by partially decomposing the raw material oil and then separating and purifying it. The emulsified composition of the present invention may contain a dairy product, an emulsifier, a flavor component and the like in the oil phase component. The emulsified composition of the present invention may contain a flavor component, a milk protein, a starch, a polysaccharide-promoting polysaccharide, a thermoplastic protein such as gelatin, a salt, and the like in the aqueous phase component. Further, in order to suppress deterioration of the emulsified composition, an antioxidant may be contained in the emulsified composition of the present invention. Examples of the antioxidant include palmitic acid 157326.doc •12-201210510 esters such as ascorbate such as ester or stearate, tocopherol, tea, rosemary, etc., natural antioxidants extracted from peach tea or roots. Wait. The water-based emulsion composition of the oil of the present invention can be produced by a usual method. For example, the oil and fat composition having the same composition as that of the above-mentioned oil phase of the emulsified composition of the present invention is heated and stirred at a temperature of about 50 to 8 (about TC), and the heating is gradually added thereto to 50 to 8 〇t. a left-right water or an aqueous solution using water as a substrate, and stirred and emulsified by a homomixer,

後加以冷卻，藉此可獲得本發明之油中水型乳化組合物。於本發明之油中水型乳化組合物中，來源於上述油脂組合物^油相與來源於上述水或以水作為基質之水溶液之水相的λ量比較佳為油相：水相=2〇:8〇〜85:15，更佳為 40:60〜85:15，進而較佳為45:55〜8〇:2〇，進而較佳為 45:55〜70:30，尤佳為 50:50〜65:35。 +本發明之礼化組合物可較佳地用於烘焙製品等之製造。藉由將本發明之乳化組合物揉合至生麵糰中，可烤製出具有良好柔軟感，而且風味優異之烘培製品等。將本發明之乳化組合物作為烘培用之情科之添加量與通常添加物之添加並無特別之不同，但生麵财添加量較佳為2〜ι〇質量 % ’更佳為3〜8質量％。於上述烘焙製品之種類並無特別限制，可列舉淡麵包、甜麵包、特殊麵包、烹每麵包等。作為淡麵包，可列麵匕黑麵包、法式麵包、風味麵包、搂類（餐包、二圓麵包、奶油捲等）；作為特殊麵包，可列舉鬆麵包等。作為烹飪麵包，可列舉熱狗、漢堡等；作為甜麵包， 157326.doc 201210510 可列舉果醬麵包、帶銘麵包、奶油麵包、葡萄乾麵包、蔽蘿麵包、甜麵包捲、油腻食品（牛角麵包、乳酷·蛋捲 '丹麥麵包、糕餅等）。又，本發明之乳化組合物由於乳化穩定性優異，故使用其所製造之烘焙製品等之品質難以產生不均，可抑制製品之批次間差異，而提昇良率。於將本發明之乳化組合物用於麵包類等烘焙製品之製造之情形時，較佳為藉由相對於1 〇〇質量份之麵粉，調配並揉合2〜20質量份之乳化組合物而製造生麵糰，但就作業性之方面而言，更佳為調配3〜1 8質量份，進而較佳為調配 4〜15質量份，尤佳為調配5〜10質量份。藉由焙烤上述生麵糰可獲得具有良好之柔軟感並且風味亦較佳之烘焙製品。 [實施例] 以下，基於實施例更詳細地說明本發明，但本發明並不限定於該等實施例。再者，於下述實施例中，TAG(Triacylglycerol)表示三酸甘油，DAG(Diacylglycerol)表示二醯甘油，MAG(Monoacylglycerol) 表示單驢甘油。 [分析方法] 醯基甘油組成：於玻璃製樣品瓶中添加大約1 〇 mg之油脂樣品與0.5 mL 之三曱基矽烷化劑（「矽烷化劑ΤΗ」，關東化學製），並用密封栓密封，於70°C下加熱15分鐘。於其中添加1.0 mL之水與1.5 mL之己烷，並搖晃震盪。靜置後，將上層供至氣 157326.doc -14 - 201210510 相層析儀（GLC，Gas-Liquid Chromatography)而分析。構成脂肪酸組成：依據日本油化學會編「基準油脂分析試驗法」中之「脂肪s文曱酉曰之οι製備法而製備脂肪酸甲酯，藉由 American Oil Chemists. Society 〇fficial Meth〇d Ce lf_ • 96(GLC法）測定所獲得之樣品。結晶量評價方法： ◎ 油脂結晶量係依據曰本油化學協會制定之標準油脂分析試驗法之2.2.9固體脂含量（NMR法（Nuclear MagneticThereafter, it is cooled, whereby the oil-type emulsified composition of the present invention can be obtained. In the oil-type emulsified composition of the oil of the present invention, the amount of λ derived from the aqueous phase of the above-mentioned fat or oil composition and the aqueous solution derived from the above water or water as a substrate is preferably an oil phase: water phase = 2 〇: 8〇~85:15, more preferably 40:60~85:15, further preferably 45:55~8〇: 2〇, further preferably 45:55~70:30, especially preferably 50 :50~65:35. + The ceremonial composition of the present invention can be preferably used in the manufacture of baked products and the like. By kneading the emulsified composition of the present invention into a dough, a baked product having a good soft feeling and excellent flavor can be baked. The addition amount of the emulsified composition of the present invention as a medicinal substance for baking is not particularly different from the addition of a usual additive, but the amount of the raw noodles is preferably 2 to 〇 mass%, more preferably 3 〜 8% by mass. The type of the above-mentioned baked product is not particularly limited, and examples thereof include a light bread, a sweet bread, a special bread, and a bread. As the light bread, black bread, French bread, flavored bread, glutinous rice (meal bag, double bun, cream roll, etc.) can be listed, and as the special bread, loose bread or the like can be cited. As cooking bread, hot dogs, burgers, etc.; as sweet bread, 157326.doc 201210510 can be exemplified by jam bread, bread with inscription, buttered bread, raisin bread, bread, sweet bread rolls, greasy food (croissant, milky cool) · Egg rolls 'Danish bread, cakes, etc.). Further, since the emulsion composition of the present invention is excellent in emulsion stability, it is difficult to cause unevenness in the quality of the baked product or the like produced by using the same, and it is possible to suppress the difference between batches of the product and improve the yield. When the emulsified composition of the present invention is used in the production of a baked product such as bread, it is preferred to formulate and knead 2 to 20 parts by mass of the emulsified composition with respect to 1 part by mass of the flour. The dough is produced, but in terms of workability, it is more preferably 3 to 18 parts by mass, more preferably 4 to 15 parts by mass, and particularly preferably 5 to 10 parts by mass. A baked product having a good soft feeling and a good flavor can be obtained by baking the above dough. [Examples] Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to the examples. Further, in the following examples, TAG (Triacylglycerol) means triglyceride, DAG (Diacylglycerol) means diterpene glycerol, and MAG (Monoacylglycerol) means monoterpene glycerol. [Analytical method] Mercaptoglycerol composition: Add about 1 〇mg of the oil sample to the glass vial and 0.5 mL of the tridecyl decylating agent ("Minylating Agent", manufactured by Kanto Chemical Co., Ltd.) and sealed with a sealing plug. Heat at 70 ° C for 15 minutes. Add 1.0 mL of water and 1.5 mL of hexane and shake it. After standing, the upper layer was supplied to a gas 157326.doc -14 - 201210510 phase chromatograph (GLC, Gas-Liquid Chromatography) for analysis. Composition of fatty acids: Preparation of fatty acid methyl esters according to the "Preparation method of fat scorpion" in the "Standard Oil Analysis Test Method" edited by the Japan Oil Chemists' Society, by American Oil Chemists. Society 〇fficial Meth〇d Ce lf_ • 96 (GLC method) to determine the sample obtained. Crystallization amount evaluation method: ◎ The amount of oil crystals is based on the standard oil and fat analysis test method developed by the Oyster Oil Chemical Association. 2.2.9 Solid fat content (NMR method (Nuclear Magnetic

Resonance method，核磁共振法））中記載之方法而測定。上升熔點測定方法：上升溶點係依據曰本油化學協會制定之基準油脂分析試驗法之2.2.4.2熔點（上升熔點）中記載之方法而測定。 [含有二醯甘油之油脂之製備] 使用 Lipozyme IM(Novozymes公司），於4〇。(：、0.07 hPa 下使4 5 5質里伤之利用冷；東降低飽和脂肪酸之大豆油脂肪酸、195質量份之菜籽油脂肪酸及1 〇7質量份之甘油進行5 小時酯化反應。其次，藉由過濾分離酵素，並進行脫臭處理而獲得含有DAG之油脂。再者，大豆油脂肪酸及菜籽油月曰肪酸係措由利用酵素（商品名：Lipase AY Amaiio， Amano Enzyme公司製造）分別水解大豆精製油（昭和產業公司製造）及菜籽精製油（昭和產業公司製造）而製備。 [含有反式脂肪酸之油脂之製備] 將45質量份之棕櫚硬化油（IV(碘值）=40，花王公司製 157326.doc -15· 201210510 造）、40質量份之菜軒硬化油（ιν=8〇，花王公司製造）、及 1 5質量份之棕櫚油加以混合，依據常法進行水洗/脫色/脫臭而獲得含有反式脂肪酸之油脂。 [低反式脂肪酸油脂之製備] 使用60質量份之棕櫚油（KECK SENG公司製造）、30質量份之棕搁分離油（IV = 60，NisshinOillio公司製造）及1〇質量份之椰子油’將甲醇鈉作為觸媒進行隨機酯交換後，依據常法進行水洗/脫色/脫臭而獲得低反式脂肪酸油脂A。使用65質量份之棕櫚油（KECK SENG公司製造）、25質量份之棕櫚分離油（IV = 60，Nisshin Oillio公司製造）、及10質量份之菜籽精製油，將曱醇鈉作為觸媒進行隨機酯交換後’依據常法進行水洗/脫色/脫臭而獲得低反式脂肪酸油脂B。使用鎳觸媒對大豆油進行氫化直至IV= 1為止，而獲得低反式脂肪酸油脂C。 [製備例1油中水型乳化組合物之製備-1] 以下述表1及2之（a)攔所示之比例（單位：質量份）混合菜籽精製油（Nisshin 〇illi〇公司製造）、上述含有DAG之油脂、上述含有反式脂肪酸之油脂、上述低反式脂肪酸油脂 A、B及C、不飽和單醯甘油製劑（商品名：excel 〇-95R，花王公司製造）及卵磷脂（商品名：Lechin Deluxe，Nisshin 〇illi〇公司製造），加熱至60 °C並進行授拌溶解，藉此製備油相成分。一面於上述油相成分中以下述表1及2之（a)欄所示之比例 157326.doc -16- 201210510 (單位：質量份）緩緩添加 ,、，、王ou c之自來水，一面利用均質撥拌機（特殊機化工_案1愈丨、A/ 了 +讽化工菜么习製造）進行攪拌乳化（7000 rpm，10分鐘），獲得油中水型乳化組合物（本發明品 1〜11、比較品1〜7)。其後，使用冷凍器（乳化混練機，多摩精器工業公司製造）冷卻至15°C，於30t下保存1曰後放至冰箱（5°C )保存1日，然後用於下述5式驗例The method described in the Resonance method, NMR method)) was measured. Method for determining the rising melting point: The rising melting point is determined according to the method described in 2.2.4.2 Melting point (rise melting point) of the benchmark oil and fat analysis test method established by the Oyster Oil Chemicals Association. [Preparation of oil containing diterpene glycerin] Lipozyme IM (Novozymes) was used at 4 Torr. (:, use 0.05 hPa to cool the 455 masses of the wound; east to lower the saturated fatty acid soybean oil fatty acid, 195 parts by mass of rapeseed oil fatty acid and 1 〇 7 parts by mass of glycerol for 5 hours esterification reaction. The DAG-containing fats and oils are obtained by filtering and separating the enzymes, and further, the soybean oil fatty acids and the rapeseed oils are obtained from the enzymes (trade name: Lipase AY Amaiio, Amano Enzyme). ) Prepared separately by hydrolyzing soybean refined oil (manufactured by Showa Industry Co., Ltd.) and rapeseed refined oil (manufactured by Showa Industry Co., Ltd.) [Preparation of fat containing trans fatty acid] 45 parts by mass of palm hardened oil (IV (iodine value) =40, Kao Corporation 157326.doc -15· 201210510 made), 40 parts by mass of scallions hardened oil (ιν=8〇, manufactured by Kao Company), and 15 parts by mass of palm oil were mixed and used according to the usual method. Water-washing/decolorization/deodorization to obtain a fat containing a trans fatty acid. [Preparation of a low-trans fatty acid oil] 60 parts by mass of palm oil (manufactured by KECK SENG Co., Ltd.), 30 parts by mass of palm-slipping oil (I) V = 60, manufactured by NisshinOillio Co., Ltd.) and 1 part by mass of coconut oil. After sodium methoxide was used as a catalyst for random transesterification, water washing/decolorization/deodorization was carried out according to the usual method to obtain low trans fatty acid oil A. Percent by mass of palm oil (manufactured by KECK SENG), 25 parts by mass of palm oil (IV = 60, manufactured by Nisshin Oillio), and 10 parts by mass of rapeseed refined oil, sodium sterol as a catalyst for random ester After the exchange, the low trans fatty acid fat B was obtained by washing, decolorizing/deodorizing according to the usual method. The soybean oil was hydrogenated using a nickel catalyst until IV = 1, and a low trans fatty acid oil C was obtained. [Preparation Example 1 Preparation of water-based emulsified composition in oil-1] The rapeseed refined oil (manufactured by Nisshin 〇illi〇 Co., Ltd.) and the above-mentioned DAG are mixed in the ratio (unit: parts by mass) shown in the following Tables 1 and 2 (a) Fats and oils, the above-mentioned fats containing trans fatty acids, the above-mentioned low-trans fatty acid oils A, B and C, unsaturated monoterpene glycerin preparations (trade name: excel 95-95R, manufactured by Kao Corporation) and lecithin (trade name: Lechin) Delu Xe, manufactured by Nisshin 〇illi〇 Co., Ltd., heated to 60 ° C and mixed and dissolved to prepare an oil phase component. The ratio of the oil phase components shown in the following Tables 1 and 2 (a) 157326.doc -16- 201210510 (Unit: mass) Slowly add,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, The mixture was stirred and emulsified (7000 rpm, 10 minutes) to obtain an oil-in-water emulsion composition (inventive products 1 to 11 and comparative products 1 to 7). Thereafter, it was cooled to 15 ° C using a freezer (emulsifier kneading machine, manufactured by Tama Precision Chemicals Co., Ltd.), stored at 30 ° for 1 Torr, and then placed in a refrigerator (5 ° C) for 1 day, and then used in the following 5 formula. Test case

157326.doc -17- 201210510 表1 本發明品1 本發明品2 本發明品3 本發明品4 本發明品5 本發明品6 本發明品7 本發明品8 本發明品9 本發明品10 本發明品11 菜籽精製油 - 12.5 13.0 12.8 10.8 16.5 - 7.3 - 13.0 - 含有DAG 之油脂 22.5 10.0 9.5 10.0 10.0 6.0 22.3 14.0 38.7 9.5 23.2 含有反式脂肪酸之油脂 36.4 8.0 - 低反式脂肪酸A - 28.4 36.4 36.4 36.4 36.4 36.4 36.4 20.0 - 36.0 低反式脂肪酸B - - - - - - - - - 36.4 - 低反式脂肪酸C - - - - - - - - - - EXCEL 0-95R 0.8 0.8 0.8 0.5 2.5 0.8 1.0 2.0 1.0 0.8 0.8 Lecitin Deluxe 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 - 油相合計 60.0 60.0 60.0 60.0 60.0 60.0 60.0 60.0 60.0 60.0 60.0 自來水 40.0 40.0 40.0 40.0 40.0 40.0 40.0 40.0 40.0 40.0 40.0 油相+水相 100.0 100.0 100.0 100.0 100.0 300.0 100.0 100.0 100.0 100.0 100.0 不飽和 MAG含量 1.8 1.7 1.7 1.3 4.1 1.7 2.0 3.4 2.1 1.8 1.7 飽和MAG 含量 0.7 0.8 0.8 0.7 1.2 0.8 0.8 1.1 0.7 0.7 0.6 DAG含量 33.4 15.7 15.0 15.7 15.7 10.1 33.1 21.4 56.1 15.0 34.4 TAG含量 63.8 81.5 82.2 82.0 78.7 87.2 63.8 73.9 40.8 82.2 63.3 反式脂肪酸含量 13.5 4.3 1.6 1.6 1.9 1.7 1.5 1.8 1.4 1.8 1.5 油脂物性油相之上升熔點(°c) 37 35.8 36 36 36 36 36 36 22 36.5 37 油相中結晶量 (%)20°C 15.3 15.2 15.0 15.0 15.0 15.0 15.0 15.0 5.0 16.0 15.3 TAG構成脂肪酸組成碳數為14以下 1.0 5.6 6.9 7.0 7.3 6.5 9.0 7.7 1.1 \ 1.4 8.9 月桂酸 0.4 2.9 3.7 3.7 3.8 3.4 4.7 4.1 4.0 0.4 4.7 棕櫚酸 25.6 26.8 28.2 28.3 29.3 26.9 35.1 30.9 30.5 28.0 35.0 油酸 39.1 44.2 44.3 44.2 43.5 45.4 38.3 42.0 38.4 48.0 38.3 MAG 飽和脂肪酸 17.4 20.7 21.5 24.5 15.5 21.6 19.9 16.4 15.1 19.5 21.1 單烯 C18:l 63.2 60.6 59.4 56.0 65.9 59.8 59.4 64.6 59.8 60.7 57.7 其他 1.1 1.4 1.4 1.3 1.4 1.4 1.1 1.4 1.2 1.4 1.1 二烯 C18:2 15.3 14.4 14.7 15.2 14.1 14.1 16.5 14.6 20.1 15.1 17.2 多烯 C18:3 2.9 3.0 3.0 3.0 3.0 3.0 2.9 3.0 3.7 3.3 3.0 飽和脂肪酸 6.9 9.0 9.4 9.2 9.2 11.2 7.4 8.3 6.3 8.8 7.3 單烯 C18:l 39.3 39.3 39.0 38.9 38.9 39.3 38.6 38.8 38.6 39.3 38.6 DAG 其他 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7 二烯 C18:2 45.6 43.8 43.7 43.9 43.9 41.9 45.8 44.9 46.7 43.8 45.8 多烯 C18:3 7.5 7.3 7.2 7.3 7.3 7.0 7.5 7.4 7.7 7.3 7.6 乳化穩定性 5 5 5 3 5 4 5 5 4 5 5 作業性 4 4 5 3 5 4 5 5 3 3 3 柔軟感 4 5 5 5 5 5 5 5 5 4 4 風味 4 4 5 5 4 5 5 4 3 4 4 總分 17 18 20 16 19 18 20 19 15 16 16 綜合評價 3 4 4 3 4 4 4 4 3 3 3 -18- 157326.doc 201210510 表2 比較品1 比較品2 比較品3 比較品4 比較品5 比較品6 比較品7 菜籽精製油 - 13.3 - 22.7 37.2 38.7 含有DAG之油脂 23.18 10.0 19.7 46.7 9.5 10 含有反式脂肪酸之油脂 36.4 - - - - 低反式脂肪酸A 36.4 36 36 - - 10 低反式脂肪酸B - - - - - - - 低反式脂肪酸C - - - - 12 12 - EXCEL 0-95R 0.12 - 4.0 1.0 1.0 1.0 1.0 Lecitin Deluxe 0.3 0.3 0.3 0.3 0.3 0.3 0.3 油相合計 60.0 60.0 60.0 60.0 60.0 60.0 60.0 自來水 40.0 40.0 40.0 40.0 40.0 40.0 40.0 油相+水相 100.0 100.0 100.0 100.0 100.0 100.0 100.0157326.doc -17-201210510 Table 1 Inventive product 1 Inventive product 2 Inventive product 3 Inventive product 4 Inventive product 5 Inventive product 6 Inventive product 7 Inventive product 8 Inventive product 9 Inventive product 10 Invention 11 Rapeseed refined oil - 12.5 13.0 12.8 10.8 16.5 - 7.3 - 13.0 - DAG-containing fat 22.5 10.0 9.5 10.0 10.0 6.0 22.3 14.0 38.7 9.5 23.2 Fat containing trans fatty acids 36.4 8.0 - Low trans fatty acids A - 28.4 36.4 36.4 36.4 36.4 36.4 36.4 20.0 - 36.0 Low trans fatty acids B - - - - - - - - - 36.4 - Low trans fatty acids C - - - - - - - - - - EXCEL 0-95R 0.8 0.8 0.8 0.5 2.5 0.8 1.0 2.0 1.0 0.8 0.8 Lecitin Deluxe 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 - Total oil phase 60.0 60.0 60.0 60.0 60.0 60.0 60.0 60.0 60.0 60.0 60.0 Tap water 40.0 40.0 40.0 40.0 40.0 40.0 40.0 40.0 40.0 40.0 40.0 Oil phase + water phase 100.0 100.0 100.0 100.0 100.0 300.0 100.0 100.0 100.0 100.0 100.0 Unsaturated MAG content 1.8 1.7 1.7 1.3 4.1 1.7 2.0 3.4 2.1 1.8 1.7 Saturated MAG content 0.7 0.8 0.8 0.7 1.2 0.8 0.8 1.1 0.7 0.7 0.6 DAG content 33.4 15.7 15.0 15.7 15.7 10.1 33.1 21.4 56.1 15.0 34.4 TAG content 63.8 81.5 82.2 82.0 78.7 87.2 63.8 73.9 40.8 82.2 63.3 Trans fatty acid content 13.5 4.3 1.6 1.6 1.9 1.7 1.5 1.8 1.4 1.8 1.5 The rising melting point of the oily oil phase (° c) 37 35.8 36 36 36 36 36 36 22 36.5 37 Crystallization in oil phase (%) 20 ° C 15.3 15.2 15.0 15.0 15.0 15.0 15.0 15.0 5.0 16.0 15.3 TAG constitutes a fatty acid composition with a carbon number of 14 or less 1.0 5.6 6.9 7.0 7.3 6.5 9.0 7.7 1.1 \ 1.4 8.9 Lauric acid 0.4 2.9 3.7 3.7 3.8 3.4 4.7 4.1 4.0 0.4 4.7 Palmitic acid 25.6 26.8 28.2 28.3 29.3 26.9 35.1 30.9 30.5 28.0 35.0 Oleic acid 39.1 44.2 44.3 44.2 43.5 45.4 38.3 42.0 38.4 48.0 38.3 MAG Saturated fatty acids 17.4 20.7 21.5 24.5 15.5 21.6 19.9 16.4 15.1 19.5 21.1 Monoene C18: l 63.2 60.6 59.4 56.0 65.9 59.8 59.4 64.6 59.8 60.7 57.7 Other 1.1 1.4 1.4 1.3 1.4 1.4 1.1 1.4 1.2 1.4 1.1 Diene C18: 2 15.3 14.4 14.7 15.2 14.1 14.1 16.5 14.6 20.1 15.1 17.2 Polyene C18:3 2.9 3.0 3.0 3.0 3.0 3.0 2.9 3.0 3.7 3.3 3.0 Saturated fatty acids 6.9 9.0 9.4 9.2 9.2 11. 2 7.4 8.3 6.3 8.8 7.3 Monoene C18: l 39.3 39.3 39.0 38.9 38.9 39.3 38.6 38.8 38.6 39.3 38.6 DAG Other 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7 0.7 Diene C18: 2 45.6 43.8 43.7 43.9 43.9 41.9 45.8 44.9 46.7 43.8 45.8 Polyene C18:3 7.5 7.3 7.2 7.3 7.3 7.0 7.5 7.4 7.7 7.3 7.6 Emulsification stability 5 5 5 3 5 4 5 5 4 5 5 Working property 4 4 5 3 5 4 5 5 3 3 3 Soft feeling 4 5 5 5 5 5 5 5 5 4 4 Flavor 4 4 5 5 4 5 5 4 3 4 4 Total score 17 18 20 16 19 18 20 19 15 16 16 Comprehensive evaluation 3 4 4 3 4 4 4 4 3 3 3 -18- 157326. Doc 201210510 Table 2 Comparison Product 1 Comparison Product 2 Comparison Product 3 Comparison Product 4 Comparison Product 5 Comparison Product 6 Comparison Product 7 Rapeseed Refined Oil - 13.3 - 22.7 37.2 38.7 Oil Containing DAG 23.18 10.0 19.7 46.7 9.5 10 Containing Trans Fatty Acids Grease 36.4 - - - - Low trans fatty acid A 36.4 36 36 - - 10 Low trans fatty acid B - - - - - - - Low trans fatty acid C - - - - 12 12 - EXCEL 0-95R 0.12 - 4.0 1.0 1.0 1.0 1.0 Lecitin Deluxe 0.3 0.3 0.3 0.3 0.3 0.3 0.3 Total oil phase 60.0 60.0 60.0 60.0 60.0 60.0 60.0 Tap water 40.0 40.0 40 .0 40.0 40.0 40.0 40.0 Oil phase + water phase 100.0 100.0 100.0 100.0 100.0 100.0 100.0

不飽和MAG含量 0.8 0.6 6.2 1.9 2.0 1.9 2.0 飽和MAG含量 0.5 0.6 1.6 0.8 0.8 0.8 0.7 DAG含量 34.4 15.8 29.4 1.6 67.1 14.4 15.3 TAG含量 63.9 82.8 62.5 95.4 29.9 82.6 81.7 反式脂肪酸含量 13.4 1.5 2.1 1.8 1.0 1.5 1.8 油脂物性油相之上升熔點(°c) 37 36 36 36 60 60 8 油相中结晶量(％)20°C 15.3 15.0 15.0 15.0 19.0 19.0 1.1 TAG構成脂肪酸組成碳數為Η以下 1.0 6.9 9.0 5.9 0.0 0.0 1.9 月桂酸 0.4 3.6 4.7 3.1 0.0 0.0 1.0 棕櫚酸 25.6 28.0 35.4 24.7 7.6 5.5 10.8 油酸 39.0 44.3 38.3 47.3 13.5 46.4 56.3 MAG 飽和脂肪酸 23.9 36.7 13.9 20.2 16.7 17.3 12.7 單烯 C18:l 55.5 42.5 67.3 62.1 56.8 61.2 64.7 其他 0.8 1.2 1.4 1.5 1.2 1.9 1.9 二烯 C18:2 17.0 16.7 14.4 13.1 21.1 15.3 16.3 多烯 C18:3 2.7 2.9 3.0 3.1 4.1 4.3 4.4 DAG 飽和脂肪酸 6.9 9.2 7.6 40.8 6.3 8.4 6.8 單烯 C18:l 39.3 38.9 38.6 44.3 38.4 38.5 39.6 其他 0.7 0.7 0.7 0.7 0.7 0.7 0.7 二烯 C18:2 45.6 43.9 45.6 11.8 46.9 44.7 45.2 多烯 C18:3 7.5 7.3 7.5 2.4 7.8 7.7 7.7 乳化穩定性 5 2 5 3 4 4 5 作業性 3 2 5 3 3 3 1 柔軟感 3 4 5 2 2 2 2 風咮 3 4 1 5 2 2 2 總分 14 12 16 10 11 11 10 綜合評價 2 1 1 1 1 1 1 157326.doc -19- 201210510 [製備例2油_水型乳化組合物之製備-2] 以下述表3之（a)欄所示之比例（單位：質量份）將菜籽精製油（Nisshin 〇illi〇公司製造）、上述含有DAG之油脂、聚甘油縮合蓖麻醇酸酯（商品名：SunSoft Νο·8 18 SK，太陽化學公司製造）、上述低反式脂肪酸油脂A、不飽和單醯甘油製劑（商品名：EXCEL 0-95R，花王公司製造）及卵磷脂 (商品名：Lecitin Deluxe，Nisshin Oillio公司製造）加以混合，加熱至60。(： ’並進行攪拌溶解，藉此製備油相成分。於上述油相成分中，一面以下述表3之（&)欄所示之比例 (單位：質量份）緩緩添加加熱至60°C之自來水，一面利用均質授拌機（特殊機化工業公司製造）進行擾拌乳化（7〇〇〇 rpm，1 〇分鐘），而獲得油中水型乳化組合物（本發明品 1 2〜1 6、比較品8及9)。其後，使用冷凍器（乳化混練機，多摩精器工業公司製造）冷卻至l5^，於3(rc下保存1曰後’放至冰箱（5°C )保存1日，然後用於下述試驗例。 157326.doc 20· 201210510 表3 本發明品 12 本發明品 13 本發明品 14 本發明品 15 本發明品 16 比較品8 比較品9 菜籽精製油 10.83 10.79 10.75 10.25 9.83 11.0 - 含有DAG之油脂 7.92 7.92 7.92 7.92 7.92 8.33 16.33 PGPR - 0.04 0.08 0.58 1.0 0.08 0.08 含有反式脂肪酸之油脂 - - - - - - - 低反式脂肪酸A 30.3 30.3 30.3 30.3 30.3 30.3 30.0 低反式脂肪酸B - - - - - - - 低反式脂肪酸C - - - - - - - EXCEL 0-95R 0.7 0.7 0.7 0.7 0.7 - 3.3 Lecitin Deluxe 0.25 0.25 0.25 0.25 0.25 0.25 0.25 油相合計 50.0 50.0 50.0 50.0 50.0 50.0 50.0 自來水 50.0 50.0 50.0 50.0 50.0 50.0 50.0 油相+水相 100.0 100.0 100.0 100.0 100.0 100.0 100.0Unsaturated MAG content 0.8 0.6 6.2 1.9 2.0 1.9 2.0 Saturated MAG content 0.5 0.6 1.6 0.8 0.8 0.8 0.7 DAG content 34.4 15.8 29.4 1.6 67.1 14.4 15.3 TAG content 63.9 82.8 62.5 95.4 29.9 82.6 81.7 Trans fatty acid content 13.4 1.5 2.1 1.8 1.0 1.5 1.8 The rising point of the oleaginous oil phase (°c) 37 36 36 36 60 60 8 The amount of crystallization in the oil phase (%) 20 ° C 15.3 15.0 15.0 15.0 19.0 19.0 1.1 TAG constitutes the fatty acid composition carbon number is below 1.0 1.0 6.9 9.0 5.9 0.0 0.0 1.9 Lauric acid 0.4 3.6 4.7 3.1 0.0 0.0 1.0 Palmitic acid 25.6 28.0 35.4 24.7 7.6 5.5 10.8 Oleic acid 39.0 44.3 38.3 47.3 13.5 46.4 56.3 MAG Saturated fatty acid 23.9 36.7 13.9 20.2 16.7 17.3 12.7 Monoene C18: l 55.5 42.5 67.3 62.1 56.8 61.2 64.7 Other 0.8 1.2 1.4 1.5 1.2 1.9 1.9 Diene C18: 2 17.0 16.7 14.4 13.1 21.1 15.3 16.3 Polyene C18:3 2.7 2.9 3.0 3.1 4.1 4.3 4.4 DAG Saturated Fatty Acid 6.9 9.2 7.6 40.8 6.3 8.4 6.8 Monoene C18:l 39.3 38.9 38.6 44.3 38.4 38.5 39.6 Other 0.7 0.7 0.7 0.7 0.7 0.7 0.7 Diene C18: 2 45.6 43.9 45.6 11.8 46.9 44.7 45.2 Polyene C18:3 7.5 7.3 7. 5 2.4 7.8 7.7 7.7 Emulsification stability 5 2 5 3 4 4 5 Working property 3 2 5 3 3 3 1 Soft feeling 3 4 5 2 2 2 2 Wind 咮 3 4 1 5 2 2 2 Total score 14 12 16 10 11 11 10 Comprehensive evaluation 2 1 1 1 1 1 1 157326.doc -19- 201210510 [Preparation 2 - Preparation of oil-water emulsion composition-2] The ratio shown in the column (a) of Table 3 below (unit: mass The rapeseed refined oil (manufactured by Nisshin 〇illi〇 Co., Ltd.), the above-mentioned DAG-containing fat and oil, polyglycerin condensed ricinoleate (trade name: SunSoft Νο·8 18 SK, manufactured by Sun Chemical Co., Ltd.), and the above-mentioned low-reverse The fatty acid oil A, the unsaturated monoterpene glycerin preparation (trade name: EXCEL 0-95R, manufactured by Kao Corporation), and lecithin (trade name: Lecitin Deluxe, manufactured by Nisshin Oillio Co., Ltd.) were mixed and heated to 60. (: 'The mixture is stirred and dissolved to prepare an oil phase component. One of the above oil phase components is gradually added to the mixture at a ratio (unit: parts by mass) shown in the column of Table 3 below. The tap water of C is emulsified by a homogenizing mixer (manufactured by Special Machine Chemical Industry Co., Ltd.) (7 rpm, 1 〇 minute) to obtain an oil-in-oil emulsified composition (inventive product 1 2~) 1 6、Comparative products 8 and 9). Thereafter, use a freezer (emulsifier kneading machine, manufactured by Tama Precision Chemical Co., Ltd.) to cool to l5^, and store it in a refrigerator (5 °C after 3 rc storage) 1 day, and then used in the following test cases. 157326.doc 20·201210510 Table 3 Product of the Invention 12 Invention Article 13 Invention Article 14 Invention Article 15 Invention Article 16 Comparative Product 8 Comparative Product 9 Rapeseed Refinement Oil 10.83 10.79 10.75 10.25 9.83 11.0 - DAG-containing grease 7.92 7.92 7.92 7.92 7.92 8.33 16.33 PGPR - 0.04 0.08 0.58 1.0 0.08 0.08 Fat containing trans fatty acids - - - - - - - Low trans fatty acids A 30.3 30.3 30.3 30.3 30.3 30.3 30.0 Low trans fatty acids B - - - - - - - Low trans fatty acid C - - - - - - - EXCEL 0-95R 0.7 0.7 0.7 0.7 0.7 - 3.3 Lecitin Deluxe 0.25 0.25 0.25 0.25 0.25 0.25 0.25 Total oil phase 50.0 50.0 50.0 50.0 50.0 50.0 50.0 Tap water 50.0 50.0 50.0 50.0 50.0 50.0 50.0 oil phase + water phase 100.0 100.0 100.0 100.0 100.0 100.0 100.0

不飽和MAG含量 1.7 1.7 1.7 1.7 1.7 0.6 6.1 飽和MAG含量 0.8 0.8 0.8 0.8 0.8 0.7 1.6 DAG含量 15.1 15.1 15.0 15.0 15.0 15.8 29.3 TAG含量 82.2 82.1 82.0 81.0 80.2 82.6 62.5 反式脂肪酸含量 1.5 1.5 1.5 1.4 1.4 1.5 1.2 PGPR含量 0.00 0.08 0.17 1.17 2.00 0.17 0.17 油脂物性油相之上升熔點(°c) 36 36 36 36 36 36 35 油相中結晶量(％)2〇r 15.0 15.0 15.0 15.0 15.0 15.0 14.0 TAG構成脂肪酸組成碳數為14以下 6.9 6.9 6.9 7.0 7.0 6.9 9.0 月桂酸 3.6 3.6 3.6 3.7 3.7 3.6 4.7 棕櫚酸 28.2 28.2 28.2 28.3 28.2 28.0 35.4 油酸 44.2 44.2 44.1 43.5 42.9 44.2 38.3 MAG 飽和脂肪酸 21.5 21.5 21.5 21.5 21.5 36.7 13.9 單烯 C18:l 59.4 59.4 59.4 59.4 59.4 42.5 67.3 其他 1.4 1.4 1.4 1.4 1.4 1.1 1.4 二烯 C18:2 14.7 14.7 14.7 14.7 14.7 16.7 14.4 多烯 C18:3 3.0 3.0 3.0 3.0 3.0 2.9 3.0 DAG 飽和脂肪酸 9.4 9.4 9.4 9.4 9.4 9.2 7.6 單烯 C18:l 39.0 39.0 39,0 39.0 39.0 38.9 38.6 其他 0.7 0.7 0.7 0.7 0.7 0.7 0.7 二烯 C18:2 43.7 43.7 43.7 43.7 43.7 43.9 45.6 多烯 C18:3 7.2 7.2 7.2 7.2 7.2 7.3 7.5Unsaturated MAG content 1.7 1.7 1.7 1.7 1.7 0.6 6.1 Saturated MAG content 0.8 0.8 0.8 0.8 0.8 0.7 1.6 DAG content 15.1 15.1 15.0 15.0 15.0 15.8 29.3 TAG content 82.2 82.1 82.0 81.0 80.2 82.6 62.5 Trans fatty acid content 1.5 1.5 1.5 1.4 1.4 1.5 1.2 PGPR content 0.00 0.08 0.17 1.17 2.00 0.17 0.17 Oily oily oil phase rising melting point (°c) 36 36 36 36 36 36 35 Crystal phase crystallization amount (%) 2〇r 15.0 15.0 15.0 15.0 15.0 15.0 14.0 TAG constitutes fatty acid composition carbon The number is below 14 6.9 6.9 6.9 7.0 7.0 6.9 9.0 Lauric acid 3.6 3.6 3.6 3.7 3.7 3.6 4.7 Palmitic acid 28.2 28.2 28.2 28.3 28.2 28.0 35.4 Oleic acid 44.2 44.2 44.1 43.5 42.9 44.2 38.3 MAG Saturated fatty acid 21.5 21.5 21.5 21.5 21.5 36.7 13.9 Monoolefin C18:l 59.4 59.4 59.4 59.4 59.4 42.5 67.3 Other 1.4 1.4 1.4 1.4 1.4 1.1 1.4 Diene C18: 2 14.7 14.7 14.7 14.7 14.7 16.7 14.4 Polyene C18:3 3.0 3.0 3.0 3.0 3.0 2.9 3.0 DAG Saturated Fatty Acid 9.4 9.4 9.4 9.4 9.4 9.2 7.6 Monoene C18: l 39.0 39.0 39,0 39.0 39.0 38.9 38.6 Other 0.7 0.7 0.7 0.7 0.7 0.7 0.7 Diene C18: 2 43.7 43.7 43.7 43.7 43.7 43.9 45.6 Polyene C18:3 7.2 7.2 7.2 7.2 7.2 7.3 7.5

-21 - 157326.doc 201210510 再者，為了便於參考，對於上述菜籽精製油、含有高含量DAG之油、含有反式脂肪酸之油脂、低反式脂肪酸油脂 A、B及C、EXCEL 0-95R，將醯基甘油組成及構成總醯基甘油之脂肪酸之組成示於表4中（單位：質量％)。 157326.doc 22- 201210510-21 - 157326.doc 201210510 Furthermore, for reference, the above rapeseed refined oil, oil containing high content of DAG, fat containing trans fatty acid, low trans fatty acid oils A, B and C, EXCEL 0-95R The composition of the mercaptoglycerol composition and the fatty acid constituting the total mercaptoglycerol is shown in Table 4 (unit: mass%). 157326.doc 22- 201210510

總醯基甘油中之構成脂肪酸組成總構成脂肪酸中之比例不飽和脂肪酸其他 SO ο 寸 ο 〇 Ο rn C18:3 00 〇\ os ο ο •η - ο ο C18:2 19.6 Γ- (Ν s 10.7 ο ο 13.5 C18:l 反式〇〇 ο ο 20,4 fS ο 5 卜 ο od ;C18:l 1順式 61.1 38.6 α> fO 38.3 43.8 62.5 飽和脂肪酸 C20以上卜 rn ο 00 ο (N Ο cn O CM <N C18:0 〇〇 00 ο 00 87.7 寸· 寸· C16:0 1 对 rn 27.5 37.8 37.5 10.1 _1 C14 以下 ο ο Ο Ο - 卜 as ON ο ο Ο Ο 不飽和脂肪酸中之比例順式脂肪酸 98.2 98.6 78.6 98.5 98.2 30.0 87.1 反式 i脂肪酸 00 ο 21.4 00 70.0 1 12.9 總構成脂肪酸中之比例 1 不飽和 i脂肪酸 92.7 94.2 62.6 48.1 62.6 ο 89.4 !飽和脂肪酸 rn 00 37.4 51.9 37.4 99.0 i 10.6 醯基甘油組成 MAG 1 ! 1_ 卜 ο 00 ο ο o o ο 95.0 DAG ! ο 86.0 ο (Ν o CN o ο ο ο 1 1 TAG 1 1 98.3 13.2 97.0 97.0 97.0 _1 98.0 ι ο ο 菜籽精製油含有高含量DAG之油脂含有反式脂肪酸之油脂低反式脂肪酸油脂A 低反式脂肪酸油脂B 低反式脂肪酸油脂C EXCEL 0-95R 157326.doc -23 - 201210510 、將2發明品1〜16、比較品1〜9之油相中之不飽和單醯甘、3量—醯甘油之含量、及三醯甘油之含量（油相濃度，單位：晳旦。/、_ 質里/。）不於上述表1〜3之（b)攔中。又，將構成油相中之油疏.甘，，., 〜醞基甘油之總脂肪酸中反式脂肪酸所佔之比例—併不於上述表1〜3之（b)欄（單位：質量％)中。進而，於表3之（b)欄中，亦表示有油相中之聚甘油縮合萬麻醇酸酿之含量(油相中濃度，單位：質量％)。沖又’將本發明品卜16、比較品㈠中之油相之上升炼點 (早凡.C )及2(TC下之油相巾之結晶量（油相巾濃度，單位：質量％)示於上述表1〜3之⑷上欄中。比車又⑽1、2及8係不飽和單醯甘油之油相中濃度低於本發明中規定之濃度之例’比較品3及9係不飽和單醯甘油之油相中濃度高於本發明中規定之濃度之例。比較品4係二醯甘油之油相中濃度低於本發明中規定之濃度，且三酿甘油之油相中濃度高於本發明中規定之濃度的例，比較品5 糸酿甘油之油相中濃度高於本發日月+規定之濃度，且三醯甘油之油相中濃度低於本發明中規定之濃度此外油相之上升熔點亦高於本發明之例。又雖然比較品⑻之醯基甘油組成為本發明中規定之範圍内，但於比較品6 中’油相之上升炫點高於本發明中規定之上升溶點，於比較品7中油相之上升炫‘點低於本發日月巾規定之上升溶點。又將本發明品1〜1 6、h 比較品1〜9之油相中三醯甘油之構成脂肪酸組成示於上述表 1〜3之（c)下攔申。此處所示之 157326.doc -24· 201210510 數值為各脂肪酸相對於三醯甘油之總構成脂肪酸之總質量之比例（質量％)。又，對於含於本發明品1〜1 6、比較品1〜9中之單酿甘油，將其構成脂肪酸中所佔之飽和脂肪酸以及單烯脂肪酸、二烯脂肪酸及多烯脂肪酸之各脂肪酸的比例示於上述 - 表1〜3之（d)攔中。此處所示之數值為各脂肪酸相對於單醯甘油之構成脂肪酸之總質量的比例（質量％)。 q 又，對於含於本發明品1〜16、比較品1〜9中之二醯甘油，將其構成脂肪酸中所佔之飽和脂肪酸以及單烯脂肪酉文、一烯脂肪酸及多烯脂肪酸之各脂肪酸的比例示於上述表1〜3之（e)欄中。此處所示之數值為各脂肪酸相對於二醯甘油之構成脂肪酸之總質量的比例（質量％)。試驗例1油中水型乳化組合物之穩定性對於製備例！及2中製備之油中水型乳化組合物，試驗其礼化穩定性。具體而言，將1〇〇 mL之本發明品卜16及比較 Ο 品1〜9採取至乳化試驗管中，以於45t下經過4小時後之離水量作為指標，評價乳化穩定性。將乳化穩定性之評價基準表示如下。 <乳化穩定性評價基準> 5分：乳化穩定性非常良好，未產生離水。 4分：底面可確認到離水，但仍為良好之乳化狀態。 3刀.油水稍有分離，但仍為良好之乳化狀態。 2分：油水分離，乳化狀態不良。 1分：油水之分離顯著，乳化狀態明顯不良。 157326.doc •25· 201210510 將結果示於上述表1〜3之⑴上攔中。根據該結果可知，於不飽和單醯甘油之油相中濃度最低之比較品2及8中，油水發生分離而乳化狀態不良，於其以外之製備品中，乳化狀態良好。另外，若油相含有聚甘油縮合蓖麻醇酸酯，則可確認到乳化穩定性進一步提昇之傾向。試驗例2油中水型乳化組合物之作業性對於製備例1及2中製備之油中水型乳化組合物，評價製作麵包時之作業性。具體而言，將本發明品卜16及比較品 1〜9於5它下保存30日後，於2(TC下揉合至製作麵包之生麵糰中，以此時之乳化組合物之組織狀態、組織之延伸容易性及油水之分離狀態作為指標來評價作業性。將作業性之評價基準表示如下。 <作業性評價基準> 5分：組織非常光滑且易延伸，不產生離水。 4分：組織相對較為光滑且易延伸，不產生離水。 3分：組織稍微難以延伸，但未產生離水。 2分：水發生分離並滲出，組織難以延伸。 1分：完全離水，组織乾巴巴且無法均勻地延伸。將結果示於上述表1〜3之（f)下攔中。根據该結果可知，於上升溶點低於本發明之比較品7 中’作業性明顯惡化。又，結果顯示，不飽和單醯甘油於油相中濃度最低之比較品2及8中，亦確認到離水，且組織難以延伸，作業性較差。於其以外之製備品中表現出大致 157326.doc -26- 201210510 良好之作業性。 [製備例3麵包之製備] 使用上述各乳化組合物，利用下述方法製造麵包。將70.0質量份之高筋麵粉（日清製粉公司製造）、2.0質量份之酵母（Oriental Yeast公司製造）、0.1質量份之酵母活性劑（Oriental Yeast公司製造）、0.3質量份之乳化劑製劑 Eemulsy MM100(Riken公司製造）、及40.0質量份之水放入碗（10夸脫）中，使用豎型混合器（10夸脫混合器，使用鉤攪拌’關東混合機工公司製造），於25.0±0.5°C之溫度下以低速混捏3分鐘’繼而以南速混捏2分鐘。使所混捏之生麵糰於28.0°C (濕度80%)下醱酵（中種醱酵）4小時30分鐘（酸酵結束溫度29.0土0.5。〇。繼而，向上述中種醱酵生麵糰中添加30.0質量份之高筋麵粉（曰清製粉公司製造）、5.0質量份之綿白糖、2.〇質量份之食鹽、2.0質量份之脫脂粉乳、及25·0質量份之水，使用上述豎型混合器，以低速混捏3分鐘，繼而以高速混捏3 分鐘後’添加6.0質量份之於製備例1及2 _製備之油中水型乳化組合物’進而以低速混捏3分鐘，繼而以中速混捏2 分鐘’進而以高速混捏3分鐘’而獲得主混捏生麵糰（混捏完畢之生麵糰溫度28.0±0.5°C)。將主混捏生麵糰於28.0°C (濕度80%)下靜置3〇分鐘獲取基本醱酵時間（floor time)，恢復混捏時之生麵糰之損壞後’分割成大約225 g之生麵糰。將分割生麵糰於 28.CTC (濕度8〇%)下靜置20分鐘而獲取中間醱酵時間（bench 157326.doc •27- 201210510 time) ’恢復由於分割而造成之生麵糰損壞後利用成型機進行成形。將所成形之6個生麵糰放至烤盤中，使其於 38.(TC(濕度80。/。）下醱酵60分鐘（最終醱酵）後，於2〇5^之供箱中洪悟4〇分m後，於室溫（大約2〇〇t)下靜置 45分鐘而冷々，放入塑膠袋密閉後於2峨了保存μ小時，而製成試驗用之淡麵包。試驗例3麵包品質之官能評價對於上述製備例3中所製造之鲕七人 w之麵包，令10名之專門小組就柔軟感與風味之2個獨立觀點绰押〇糊H干彳貝品質。將柔軟味之各評價基準示於下述表5中。表5 分數基準 ---—-___ 5 1 〇名判斷為 — ~~~-~~------- 4 8〜9名判斷為~--- 3 5〜7名判斷為~~一〜一~---- 2 — 3 〜4名判斷 - 1 2名以下判斷---- <判斷為良好之感覺> 一一—--- 柔軟感：吸嚼時感覺到彈力，且柔敕風味：料巾根據鼻子觸發出^作將結果示於上述表I〜3之（g)攔中。 .，、、包而言較佳。根據該結果可知，若使用不飽和單過向之乳化組合物，則淡麵包之風味明g之油相中濃度 9)。又，若使用即使不飽和單醯甘肩心化（比較品3及為本發明中規定之範 I57326.doc •28· 201210510 圍内，作_ @ # .丄& 一 ^甘油與三醯甘油偏離本發明中規定之範圍者或者上升熔點偏離本發明中規定之範圍者，則於麵包之柔軟感與風味之任一者中均獲得較低之評價（比較品 7)。再者’於不飽和單醯甘油之含量低於本發明中規定之S里之情形時’有關麵包之柔軟感或風味並無明顯變差 '之情況（比較品1、2及8)。另—方面’於使用本發明品卜16之乳化組合物之情形 Q 時，可製造柔軟感與風味之兩者均良好之麵包。繼而’藉由綜合探討上述試驗例1〜3之評價結果而評價油中水型乳化組合物之實用性。綜合評價係依據下述基準。 <綜合評價基準> 4 :評價分數之總分為18以上。 3 .評價分數之總分為15以上且未達18，且於柔軟感及風味之任一者之評價中不包含2以下之分數。〇 2 :評價分數之總分為13以上且未達15，且於柔軟感及風味之任一者之評價中不包含2以下之分數。 . 1 :評價分數之總分未達13或於柔軟感及風味之任一者之評價中含有2以下之分數。將結果示於上述表1〜3之（h)攔中。根據該結果可知，於比較品2、4~8中，評價分數之總分較低為未達13之值，另一方面，於比較品3及9中，評價分數之總分為16，分數相對較高，但麵包之風味明顯較差，故並非耐於實用之品質。又，比較品中綜合評價最高者為 157326.doc -29- 201210510 比較品1 ’但综合評價僅止於2。因此，比較品1~9之油中水型乳化組合物係實用性較差者。與此相對，本發明品丨〜16之綜合評價均為3或4，為可耐貫用性之優異之油中水型乳化組合物。以上，對本發明及其實施態樣一併進行了說明，但吾等認為，只要無特別指定，則於說明之任一細微處均未限定吾等之發明，而應於不違背隨附之申請專利範圍所示之發明精神及範圍的情況下作廣義上之解釋。本案係主張基於2010年7月Μ曰於曰本提出專利申請之曰本專利特願2〇10-15953〇之優先權者，該等係以參2方式將其内容作為本說明書之記載之一部分而併入 *''' '文中。 157326.doc 30·The constituent fatty acids in the total thiol glycerol constitute the proportion of the total fatty acids in the fatty acids. Other SO ο ο 〇Ο rn rn C18:3 00 〇\ os ο ο η - ο ο C18:2 19.6 Γ- (Ν s 10.7 ο ο 13.5 C18:l trans 〇〇ο ο 20,4 fS ο 5 οο od ;C18:l 1 cis 61.1 38.6 α> fO 38.3 43.8 62.5 saturated fatty acid C20 or more rn ο 00 ο (N Ο cn O CM <N C18:0 〇〇00 ο 00 87.7 inch · inch · C16:0 1 pair rn 27.5 37.8 37.5 10.1 _1 C14 following ο ο Ο Ο - 卜 as ON ο ο Ο Ο proportion of unsaturated fatty acids Fatty acid 98.2 98.6 78.6 98.5 98.2 30.0 87.1 Trans i fatty acid 00 ο 21.4 00 70.0 1 12.9 Ratio of total constituent fatty acids 1 Unsaturated i fatty acids 92.7 94.2 62.6 48.1 62.6 ο 89.4 ! Saturated fatty acids rn 00 37.4 51.9 37.4 99.0 i 10.6 Glycerin composition MAG 1 ! 1_ ο 00 ο ο oo ο 95.0 DAG ! ο 86.0 ο (Ν o CN o ο ο ο 1 1 TAG 1 1 98.3 13.2 97.0 97.0 97.0 _1 98.0 ι ο ο Rapeseed refined oil contains high content of DAG Oil containing trans fatty acids Low trans fatty acid fat A low trans fatty acid fat B low trans fatty acid fat C EXCEL 0-95R 157326.doc -23 - 201210510, 2 inventive products 1 to 16, the oil phase of the comparative products 1 to 9 is not saturated The content of monoterpenoids, 3 amounts of glycerol, and the content of triterpene glycerol (oil phase concentration, unit: clear denier. /, _ quality /.) are not in the above table 1~3 (b). In addition, the proportion of trans fatty acids in the total fatty acids of the oils which constitute the oil phase in the oil phase is not in the column (b) of Tables 1 to 3 above (unit: mass%) Further, in the column (b) of Table 3, the content of the polyglycerol-condensed maricin alkyd in the oil phase (concentration in the oil phase, unit: mass%) is also shown. Pinbu 16, the oil phase of the comparative product (1), the rising point (Yan Fan.C) and 2 (the crystal phase of the oil phase towel under TC (oil phase towel concentration, unit: mass%) are shown in Table 1 above~ 3 (4) above the column. The concentration in the oil phase of the oil phase of the (10) 1, 2 and 8 series unsaturated monoterpene glycerol is lower than the concentration specified in the present invention. The concentration of the oil phase of the comparative product 3 and the 9-series unsaturated monoterpene glycerol is higher than the present invention. An example of the concentration specified in the paragraph. Comparing the concentration of the oil phase of the diterpene glycerol of the fourth product to be lower than the concentration specified in the present invention, and the concentration of the oil phase of the triglyceride is higher than the concentration specified in the present invention, the oil phase of the glycerin of the comparative product 5 The medium concentration is higher than the concentration of the present day and the month, and the concentration of the oil phase of the triterpene glycerin is lower than the concentration specified in the present invention, and the rising melting point of the oil phase is also higher than the example of the present invention. Further, although the thiol glycerin composition of the comparative product (8) is within the range specified in the present invention, in the comparative product 6, the rise of the oil phase is higher than the rising melting point specified in the present invention, and the oil phase of the comparative product 7 Rising Hyun's point is lower than the rising melting point specified by the monthly sun towel. Further, the constituent fatty acid compositions of the triterpenoid glycerol in the oil phase of the present invention 1 to 16 and the comparative products 1 to 9 are shown in Tables 1 to 3 (c) above. The value of 157326.doc -24· 201210510 shown here is the ratio (% by mass) of the total mass of each fatty acid to the total constituent fatty acid of triterpene glycerin. Further, the single-brewed glycerin contained in the products 1 to 16 and the comparative products 1 to 9 of the present invention constitutes a saturated fatty acid and a fatty acid of a monoolefin fatty acid, a diene fatty acid, and a polyene fatty acid. The ratios are shown in the above - Tables 1 to 3 (d). The numerical value shown here is the ratio (% by mass) of each fatty acid to the total mass of constituent fatty acids of monoterpene glycerol. Further, the diterpene glycerin contained in the products 1 to 16 and the comparative products 1 to 9 of the present invention constitutes a saturated fatty acid and a monoolefinic fat, an olefinic fatty acid, and a polyene fatty acid which are contained in the fatty acid. The ratio of fatty acids is shown in the column (e) of Tables 1 to 3 above. The numerical value shown here is the ratio (% by mass) of each fatty acid to the total mass of the constituent fatty acids of diterpene glycerin. Test Example 1 Stability of water-based emulsified composition in oil For the preparation example! And the water-type emulsified composition prepared in the oil of 2, and tested for the ritual stability. Specifically, 1 〇〇 mL of the inventive product 16 and comparative products 1 to 9 were taken into an emulsification test tube, and the amount of water discharged after 4 hours at 45 t was used as an index to evaluate the emulsion stability. The evaluation criteria for the emulsion stability are shown below. <Evaluation criteria of emulsion stability> 5 points: The emulsion stability was very good, and no water separation occurred. 4 points: The bottom surface can be confirmed to be separated from water, but it is still in a good emulsified state. 3 knives. The oil water is slightly separated, but it is still in a good emulsified state. 2 points: oil-water separation, poor emulsification. 1 point: The separation of oil and water is remarkable, and the emulsified state is obviously poor. 157326.doc •25· 201210510 The results are shown in the above table 1~3 (1). According to the results, in the comparative products 2 and 8 having the lowest concentration in the oil phase of the unsaturated monoterpene glycerin, the oil and water were separated and the emulsified state was poor, and the emulsified state was excellent in the preparations other than the above. Further, when the oil phase contains the polyglycerin condensed ricinoleate, it is confirmed that the emulsion stability is further improved. Test Example 2 Workability of water-based emulsified composition in oil The oil-type emulsified composition prepared in Preparation Examples 1 and 2 was evaluated for workability in the production of bread. Specifically, the product of the present invention and the comparative products 1 to 9 were stored under 5 for 5 days, and then kneaded at 2 (TC) into the dough for making the bread, and the tissue state of the emulsified composition at this time, The workability of the organization and the separation state of the oil and water were evaluated as indicators. The evaluation criteria of the workability are shown below. <Workability evaluation criteria> 5 points: The structure is very smooth and easily extended, and no water separation occurs. : The tissue is relatively smooth and easy to extend, and does not produce water separation. 3 points: The tissue is slightly difficult to extend, but does not produce water separation. 2 points: water separates and exudes, the tissue is difficult to extend. 1 point: completely water, tissue dry and The results are shown in the above-mentioned Tables 1 to 3 (f). According to the results, it is found that the workability is significantly deteriorated in the comparative product 7 in which the rising melting point is lower than the present invention. In the comparison products 2 and 8 in which the concentration of unsaturated monoterpene glycerol was the lowest in the oil phase, water was also observed, and the structure was difficult to extend, and the workability was poor. In the preparations other than the above, it was roughly 157326.doc -26- 2012105 10. Good workability. [Preparation of bread of Preparation Example 3] Using the above respective emulsified compositions, bread was produced by the following method: 70.0 parts by mass of high-gluten flour (manufactured by Nisshin Powder Co., Ltd.) and 2.0 parts by mass of yeast ( 0.1 parts by mass of a yeast active agent (manufactured by Oriental Yeast Co., Ltd.), 0.3 parts by mass of an emulsifier preparation Eemulsy MM100 (manufactured by Riken Co., Ltd.), and 40.0 parts by mass of water in a bowl (10 quarts) , using a vertical mixer (10 quart mixer, using hook stirring 'manufactured by Kanto Mixing Co., Ltd.), kneading at a low speed for 2 minutes at a temperature of 25.0 ± 0.5 ° C, and then kneading at a south speed for 2 minutes. The dough is fermented at 28.0 ° C (80% humidity) for 4 hours and 30 minutes (the acid fermentation temperature is 29.0 soil 0.5. 〇. Then, add 30.0 mass to the above-mentioned mashed dough) The above-mentioned vertical mixer is used for the high-gluten flour (manufactured by Minqing Powder Manufacturing Co., Ltd.), 5.0 parts by mass of white sugar, 2. parts by mass of salt, 2.0 parts by mass of skim milk, and 25.0 parts by mass of water. To low After kneading for 3 minutes, and then kneading at a high speed for 3 minutes, '6.0 parts by mass of the water-type emulsified composition in the preparation of the preparations 1 and 2' was mixed and further kneaded at a low speed for 3 minutes, followed by kneading at a medium speed for 2 minutes. The main kneaded dough was obtained by kneading at a high speed for 3 minutes (the dough temperature after kneading was 28.0 ± 0.5 ° C). The main kneaded dough was allowed to stand at 28.0 ° C (humidity 80%) for 3 minutes to obtain basic fermentation. The floor time is restored to the dough of about 225 g after the damage of the dough during the kneading. The divided dough was allowed to stand at 28. CTC (humidity 8〇%) for 20 minutes to obtain the intermediate fermentation time (bench 157326.doc •27-201210510 time) 'Recovering the dough due to the breakage and using the molding machine Forming is carried out. Put the formed 6 kinds of dough into the baking tray and ferment it at 38. (TC (humidity 80%) for 60 minutes (final fermentation), then in the box of 2〇5^ After 4 minutes of m, the mixture was allowed to stand at room temperature (about 2 〇〇t) for 45 minutes, and then cooled, placed in a plastic bag and sealed for 2 hours, and then stored for 5 hours to prepare a light bread for testing. 3 Functional evaluation of the bread quality For the bread of the seven-person w-making bread produced in the above Preparation Example 3, 10 panelists were allowed to smear the dry mussel quality of the two dry viewpoints of the soft feeling and the flavor. The evaluation criteria of each taste are shown in the following Table 5. Table 5 Fractional Reference -----____ 5 1 The name of the name is judged as ~~~~-~~------- 4 8~9 ~--- 3 5~7 judged as ~~1~1~---- 2_3~4 judges - 1 2 judges below---- < judged as good feelings> --- Soft feeling: feels elastic when chewing, and soft flavor: the towel is triggered according to the nose and the result is shown in the above table I~3 (g). According to the results, if you use unsaturated single pass The emulsion composition, the bright light bread flavor of the oil phase concentration 9 g). In addition, if the use of even unsaturated monoterpenes is used (Comparative product 3 and the standard I57326.doc •28·201210510 specified in the present invention, _ @ # .丄& glycerol and triglyceride If the deviation from the range specified in the present invention or the rising melting point deviates from the range specified in the present invention, a lower evaluation is obtained in any of the soft feeling and flavor of the bread (Comparative Product 7). When the content of saturated monoterpene glycerin is lower than that in the S specified in the present invention, 'the soft feeling or the flavor of the bread is not significantly deteriorated' (Comparatives 1, 2 and 8). In the case of the emulsified composition of the invention, in the case of the emulsified composition of the invention, it is possible to produce a bread having good softness and flavor. Then, by evaluating the evaluation results of the above Test Examples 1 to 3, the evaluation of the water-type emulsification in the oil was carried out. The utility of the composition is based on the following criteria: <Comprehensive evaluation criteria> 4: The total score of the evaluation score is 18 or more. 3. The total score of the evaluation score is 15 or more and less than 18, and is soft. Does not include 2 in the evaluation of any of the senses and flavors The score below is 。2: The total score of the evaluation score is 13 or more and less than 15, and the score of 2 or less is not included in the evaluation of any of softness and flavor. 1 : The total score of the evaluation score is not up to 13 or a score of 2 or less in the evaluation of any of the soft feeling and the flavor. The results are shown in the above (h) of Tables 1 to 3. According to the results, it is known that in Comparative Products 2, 4 to 8. The total score of the evaluation score is lower than the value of 13; on the other hand, in the comparison products 3 and 9, the total score of the evaluation score is 16, and the score is relatively high, but the flavor of the bread is obviously poor, so it is not resistant. In terms of practical quality, the highest overall evaluation among the comparison products is 157326.doc -29- 201210510 Comparative product 1 'but the comprehensive evaluation only ends at 2. Therefore, the oil-based emulsified composition system of the oils of Comparative Products 1-9 On the other hand, the overall evaluation of the product of the present invention is 3 or 4, and it is an oil-in-water emulsion composition excellent in resistance to perimetry. The present invention and its embodiment are as described above. Illustrated together, but we believe that as long as there is no special designation, We have not limited our invention, but should make a broad interpretation without violating the spirit and scope of the invention as shown in the attached patent application. This case is based on the July 2010 issue. In the case of a patent application, the priority of this patent is 2,10-15,953, which is incorporated herein by reference as part of the description of this specification. 157326.doc 30·

Claims

201210510 VII. Patent application scope: 1. An oil-in-water emulsion composition containing i. 3 to 5% by mass of unsaturated monoterpene glycerin, 5 to 60% by mass of diterpene glycerol, and 35 to 90 mass. / 〇〇酿酿 glycerol, and the rising melting point is 2 〇 ~ 5 (TC oil phase composition. 2) such as the oil emulsified composition of the oil of the request, which constitutes the total of the total thiol glycerol The proportion of the trans fatty acid in the fatty acid is 5% by mass or less. 3. The water-type emulsified composition of the oil of the present invention, wherein the oil phase contains phosphatidylcholine. An emulsified composition comprising a linseed oil in an oil phase. 5. The oil-in-water emulsified composition according to any one of claims 1 to 4, wherein the mass ratio of the oil phase component to the water phase component (oil phase/water) The oil-in-water emulsion composition according to any one of claims 1 to 4, wherein the fatty acid constituting the triglyceride in the oil phase has a carbon number of 14 or less. The ratio of the fatty acid is 12% by mass or less, the ratio of lauric acid is 〇·3 to 6 mass%, the ratio of palmitic acid is 10 to 43% by mass, and the ratio of oleic acid is 25 to 55 mass%. The oil-in-water emulsion composition according to any one of claims 1 to 4, wherein the oil phase contains a total amount of 0.05 to 3% by mass. A glycerin-condensed maricin-containing glycerol fatty acid ester and/or a polyglycerol fatty acid ester having an HLB value of 6 or less. 8. A baked product which is emulsified by water containing an oil according to any one of claims 7-1 to 7. The dough of the composition is manufactured. 9. A method for producing a baked product by blending 2 to 20 parts by mass of the oil of any one of the claims 7 to 157326. Doc 201210510 and mixing the water-type chyle composition on the surface to make a dough dough for baking. 157326.doc 201210510 IV. Designated representative map: (1) The representative representative of the case is: (none) (2) The symbol of the symbol of this representative figure is briefly explained: 5. If there is a chemical formula in this case, please disclose the chemical formula that best shows the characteristics of the invention: (none) 157326.doc