TWI528901B - Oil-in-water emulsified composition - Google Patents

Description

Oil-in-water emulsion composition

The present invention relates to an oil-in-water emulsion composition which is preferred for baking.

A baked product typified by bread is usually produced by kneading an oil-in-oil emulsion composition into a dough and baking it in order to impart flavor and softness. In order to enhance the performance of the above water-in-oil emulsified composition, it is important to improve the emulsion stability.

In order to improve the emulsion stability of the water-based emulsified composition in oil, a method of using an emulsifier such as sucrose fatty acid ester or polyglycerin fatty acid ester has been disclosed (for example, refer to Patent Document 1), but sufficient emulsion stability has not been obtained. . Further, a method of obtaining a high emulsion stability by mass-modulating diterpene glycerin in an oil phase has been disclosed (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.

[Previous Technical Literature] [Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open Publication No. SHO 58-170432

[Patent Document 2] International Publication WO95/22257

[Patent Document 3] International Publication WO96/32022 Specification

An object of the present invention is to provide an oil-in-water emulsion composition which is excellent in emulsion stability and which is easily incorporated into dough and which is suitable for baking a baked product having a good soft feeling and excellent flavor.

The present inventors have conducted intensive studies in view of the above problems, and as a result, found that oil-containing water containing an oil composition having 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 of the type exhibits excellent emulsion stability. Further, it has been found that the emulsified composition is easily kneaded into the dough, and is suitable for processing a baked product having a good soft feeling and flavor.

The present invention provides the following means:

<1> An oil-in-water emulsion composition comprising 1.3 to 5% by mass of unsaturated monoterpene glycerin, 5 to 60% by mass of diterpene glycerin, and 35 to 90% by mass of triterpene glycerin, and having an elevated melting point It is an oil phase component of 20~50 °C.

<2> The oil-type emulsified composition according to <1>, wherein the ratio of the trans fatty acid in the total fatty acid constituting the total mercaptoglycerin in the oil phase is 5% by mass or less.

<3> An oil-type emulsified composition according to <1> or <2>, wherein the oil phase contains a phospholipid.

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

<5> The oil-in-water emulsion composition according to any one of <1> to <4> wherein, in the fatty acid constituting the triterpene glycerin in the oil phase, the ratio of the fatty acid having 14 or less carbon atoms is 12% by mass. Hereinafter, the ratio of lauric acid is 0.3 to 6 mass%, the ratio of palmitic acid is 10 to 43 mass%, and the ratio of oleic acid is 25 to 55 mass%.

<6> 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, hydrophilic-lipophilic balance) value Polyglycerol fatty acid esters of 6 or less.

<7> A baked product produced from the dough of the oil-in-water emulsion composition according to any one of <1> to <6>.

<8> A method for producing a baked product, which is prepared by mixing 2 to 20 parts by mass of the oil-in-water emulsion composition according to any one of <1> to <6> with respect to 100 parts by mass of the flour and The dough is kneaded to make a dough, and the dough is baked.

The oil-type 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 emulsion stability, it contributes to stably supplying a baked product having a small change in quality over time and a high quality.

The baked product produced by using the water-based emulsified composition of the present invention has a good soft feeling and is excellent in flavor.

The above features and advantages and other features and advantages of the present invention will become more apparent from the description.

The water-based emulsified composition of the present invention will be described in detail below.

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

The emulsified composition of the present invention is an oil-in-water emulsified composition containing an oil phase component containing a specific amount of unsaturated monoterpene glycerin, diterpene glycerin and triterpene glycerin and having an elevated melting point of 20 to 50 ° C, and is suitable for use in an oil-based emulsion composition containing an oil phase component having a specific melting point of 20 to 50 ° C. Manufacture of baked goods such as bread or snacks.

The unsaturated monoterpene glycerin used in the present invention has a structure in which any one of hydroxy 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 a hydroxyl group is bonded to an unsaturated fatty acid at the 1-position of glycerol, 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 the above, but preferably contains 1-unsaturated monoterpene glycerol. The unsaturated fatty acid constituting the unsaturated monoterpene glycerol preferably has a carbon number of 12 to 24, more preferably a carbon number of 16 to 18. The unsaturated fatty acid constituting the unsaturated monoterpene glycerol is preferably a monoolefin fatty acid having one double bond and a diene fatty acid having two double bonds, and preferably a diene fatty acid. An unsaturated fatty acid having a carbon number of 18 and having one double bond (also referred to as C18:1 for short) and/or an unsaturated fatty acid having a carbon number of 18 and having two double bonds (also referred to as C18:2 for short). The total content of the monoolefin fatty acid and the diene fatty acid in the unsaturated fatty acid is preferably 80% by mass or more, and more preferably 85 to 99% by mass. Among the above unsaturated fatty acids, the content of the polyene fatty acid having three or more double bonds, that is, the polyene fatty acid is preferably 20% by mass or less, more preferably 1 to 15% by mass. Among the above unsaturated fatty acids, the total content of C18:1 and C18:2 is preferably from 75 to 98% by mass, more preferably from 85 to 98% by mass. The content of C18:1 in the above unsaturated fatty acid is preferably 55 to 90% by mass, more preferably 60 to 80% by mass. The content of C18:2 in the above unsaturated fatty acid is preferably from 10 to 30% by mass, more preferably from 15 to 25% by mass.

In the oil phase component of the emulsified composition of the present invention, the content of the unsaturated monoterpene glycerin, that is, the concentration in the oil phase is from 1.3 to 5% by mass, preferably from 1.3 to 3.5% by mass. In addition, the content of the unsaturated monoterpene glycerol is also preferably 1.5 to 5 mass. % is more preferably 1.5 to 3.5% by mass, still more preferably 1.5 to 3% by mass, still more preferably 1.7 to 2.1% by mass. If the content of the unsaturated monoterpene glycerin is too large, a spicy taste is felt in the baked product, which is not preferable.

The oil phase component of the emulsified composition of the present invention may also contain saturated monoterpene glycerol. The saturated monoterpene glycerol may be 1-saturated monoterpene glycerol, may be 2-saturated monoterpene glycerol, or may be a mixture of the above, preferably 1-saturated monoterpene glycerol. The saturated fatty acid in the constituent fatty acids of the saturated monoterpene glycerol preferably has a carbon number of 12 to 24, more preferably 16 to 18. Examples of the saturated fatty acid include palmitic acid (also abbreviated as C16:0) or stearic acid (also abbreviated as C18:0).

In the oil phase component of the emulsified composition of the present invention, the content of the saturated monoterpene glycerin is preferably 0 to 5% by mass, more preferably 0 to 3% by mass, still more preferably 0.1 to 2% by mass, and further preferably It is 0.5 to 1.5% by mass, and more preferably 0.6 to 1.2% by mass.

The diterpene glycerin to be used in the present invention is not particularly limited, but the proportion of the unsaturated fatty acid in the constituent fatty acid is preferably 70% by mass or more, more preferably 80% by mass or more, and usually 98% by mass or less. The carbon number 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 monoolefin fatty acid and/or a diene fatty acid, and preferably contains C18:1 and/or C18:2. In the constituent fatty acids of diterpene glycerol, the total content of the monoolefin fatty acid and the diene fatty acid is preferably 70 to 98% by mass or more, more preferably 75 to 90% by mass. The content of the polyene fatty acid in the constituent fatty acid of diterpene glycerin is preferably 20% by mass or less, more preferably 1 to 15% by mass. In the constituent fatty acids of diterpene glycerol, the total content of C18:1 and C18:2 is preferably from 75 to 95% by mass, more preferably from 78 to 90% by mass. Among the constituent fatty acids of diterpene glycerol, the content of C18:1 is preferably 25 to 75% by mass, more preferably 30 to 70% by mass. In the constituent fatty acids of diterpene glycerol, the content of C18:2 is preferably from 10 to 60% by mass, more preferably from 15 to 55% by mass.

In the constituent fatty acids of the diterpene glycerin used in the present invention, the proportion of the saturated fatty acid is preferably from 0 to 30% by mass, more preferably from 0 to 20% by mass, still more preferably from 2 to 15% by mass. The saturated fatty acid preferably has a carbon number of 12 to 24, more preferably 16 to 18. Examples of the saturated fatty acid include palmitic acid or stearic acid.

From the viewpoint of obtaining a good flavor, etc., it is preferred that the diterpene glycerin used in the present invention contains 1,3-diguanide glycerol having a structure in which a fatty acid is bonded to a hydroxyl group at the 1- and 3-positions of glycerol. . The proportion of 1,3-dioxylene glycerin in the diterpene glycerin used in the present invention is preferably from 50 to 100% by mass.

In the oil phase component of the emulsified composition of the present invention, the content of diterpene glycerin is 5 to 60% by mass, preferably 5 to 40% by mass. Further, the content of the diterpene glycerin is also preferably from 10 to 58% by mass, more preferably from 10 to 40% by mass, still more preferably from 12 to 35% by mass, still more preferably from 15 to 35% by mass.

The triterpene glycerin to be used in the present invention is not particularly limited, and among the constituent fatty acids, the proportion of the fatty acid having 14 or less carbon atoms is preferably 12% by mass or less, more preferably 10% by mass or less. In addition, the ratio of the fatty acid having a carbon number of 14 or less is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, and still more preferably 0.8% by mass or more.

The triterpene glycerin used in the present invention is preferably a ratio of lauric acid (also referred to as C12:0) in the constituent fatty acid of 0.3 to 6% by mass, more preferably 0.5 to 6% by mass, still more preferably 2 to 2% by mass. 5 mass%. If the ratio of lauric acid exceeds 6 mass %, it is easy to produce soapy taste due to low temperature deterioration or hydrolysis characteristic of lauric acid-based 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 10 to 43% by mass, more preferably 15 to 40% by mass, still more preferably 20%. 40% by mass, particularly preferably 25 to 36% by mass.

In the constituent fatty acid of the triterpene glycerin used in the present invention, the ratio of oleic acid (also referred to as C18:1 cis) is preferably 25 to 55% by mass, more preferably 30 to 55% by mass, still more preferably 35. ~50% by mass.

In the oil phase component of the emulsified composition of the present invention, the content of triterpene glycerin is from 35 to 90% by mass, preferably from 60 to 90% by mass, more preferably from 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 fatty acid in the total constituent fatty acid is preferably 5% by mass or less, more preferably 0.1 to 5% by mass, still more preferably 1 to 3% by mass, still more preferably 1 to 2% by mass, and further preferably Good is 1.5~2% by mass.

The oil phase component in the emulsified composition of the present invention has an ascending melting point of 20 to 50 ° C, preferably 25 to 40 ° C, more preferably 33 to 40 ° C, still more preferably 35 to 38 ° C. When the rising melting point is too low, the production of a water-based emulsion in an oil such as margarine becomes difficult. Further, when the rising melting point is too high, the water-based emulsion in the oil such as margarine produced is too hard, and as a result, the usability is inferior.

The emulsified composition of the present invention may also contain a phospholipid in the oil phase. The emulsion composition of the present invention may contain a phospholipid choline selected from the group consisting of phospholipid choline At least one of an amine, a phospholipid creatinine, a phosphatidic acid, or the like, or an enzyme-treated product thereof, is used as the phospholipid. Further, natural lecithin such as soybean lecithin or egg yolk lecithin or an enzyme decomposition product thereof may be used as the above phospholipid.

The phospholipid content of the emulsified composition of the present invention is not particularly limited, but the content thereof in the oil phase is preferably from 0.1 to 10% by mass, more preferably from 0.1 to 5% by mass, even more preferably from 0.3 to 1 by mass. %. 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 contain a polyglycerol condensed ricinoleate (also referred to as PGPR) in the oil phase, and may also contain a polyglycerin fatty acid ester.

The polyglycerin-condensed ricinoleate is a compound having a structure in which a glycerin polymer is ester-bonded to a condensed ricinoleic acid. The amount of the glycerin unit constituting the glycerin polymer used in the polyglycerol condensed ricinoleate of the present invention is not particularly limited, but from the viewpoint of emulsion stability, it is preferred to set the glycerin polymerization degree to 2~ 10 is more preferably set to 3 to 8, and further preferably set to 4 to 6.

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

HLB = 20 × (molecular weight of hydrophilic group) / (molecular weight of surfactant)

The amount of the glycerin unit constituting the glycerin polymer of the above polyglycerin fatty acid ester is not particularly limited, but in order to set the desired HLB value, it is preferred to set the polymerization degree of glycerin to 6 to 14, more preferably It is 8 to 12, and further preferably set to 9 to 11.

Further, the fatty acid constituting the polyglycerin fatty acid ester contained in the emulsified composition of the present invention is preferably a fatty acid having preferably a carbon number of 18 to 24, more preferably a carbon number of 20 to 22, more preferably. 70 to 100% by mass, more preferably 80 to 100% by mass, of the constituent fatty acid is the above unsaturated fatty acid. The unsaturated fatty acid preferably contains sinapic acid.

The content of the polyglycerol condensed ricinoleate 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% by mass, more preferably 0.06%. 2.2% by mass, more preferably 0.06 to 2% by mass, still more preferably 0.14 to 2% by mass, still more preferably 0.14 to 1% by mass, still more preferably 0.16 to 0.6% by mass. The emulsified composition of the present invention may further contain both a polyglycerol condensed ricinoleate and a polyglycerin fatty acid ester. In this case, it is preferred to condense the glycerol and the polyglycerol in the oil phase. The total content of the glycerin 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 triterpene glycerin can be prepared by blending the following fats and oils. The term "fat" refers to at least one of monoterpene glycerin, diterpene glycerin and triterpene glycerin. The fat or oil can be obtained by any method such as a transesterification reaction of a raw material fat or oil such as vegetable oil or animal oil with glycerin or an esterification reaction of a fatty acid composition derived from a raw material fat or oil with glycerin. The transesterification reaction or the esterification reaction can be carried out by a chemical reaction method using a basic or acidic catalyst or a fat such as a lipase. The biochemical reaction method of hydrolyzing enzymes is carried out. The transesterification reaction can be carried out, for example, by reacting a raw material fat or oil with a glycerin or a basic catalyst such as sodium methoxide. Further, the esterification reaction can be carried out, for example, by reacting a fatty acid composition derived from the raw material fat or 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, safflower oil, olive oil, cottonseed oil, rice bran oil, sunflower oil, sesame oil, lard, butter, fish oil, or Such separated oils, transesterified oils, hardened oils 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 monoglycerin, and may further contain a fat or oil in a preparation containing a phospholipid. The purified 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. As an antioxidant, palmitic acid is exemplified. Ascorbic acid esters such as esters or stearates, tocopherols, tea, rosemary and other herbal teas, natural antioxidants extracted from peach tea or roots.

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 oil phase of the emulsified composition of the present invention is heated and stirred at a temperature of about 50 to 80 ° C, and slowly heated to a temperature of about 50 to 80 ° C. Water or an aqueous solution containing water as a substrate is stirred and emulsified by a homomixer, and then cooled, whereby the oil-in-water emulsion composition of the present invention can be obtained. In the oil-type emulsified composition of the present invention, the oil phase derived from the above oil-fat composition and the aqueous phase derived from the above water or an aqueous solution containing water as a substrate are preferably an oil phase: water phase = 20: 80~85:15, more preferably 40:60~85:15, further preferably 45:55~80:20, further preferably 45:55~70:30, especially preferably 50:50~65: 35.

The emulsified composition of the present invention can be preferably used for the production 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 case of baking is not particularly different from the addition of the usual additive, but the amount of the dough added is preferably from 2 to 10% by mass, more preferably from 3 to 8 by mass. %.

The type of the baked product described above is not particularly limited, and examples thereof include light bread, sweet bread, special bread, and cooked bread. Examples of the light bread include white bread, brown bread, French bread, flavored bread, rolls (meal bags, buns, cream rolls, etc.), and examples of the special bread include loose bread and the like. As cooking bread, hot dogs, burgers, etc.; as sweet bread, Examples include jam bread, stuffed bread, buttered bread, raisin bread, pineapple bread, sweet bread rolls, greasy foods (croissants, cheese rolls, danish bread, cakes, etc.).

Moreover, since the emulsified composition of the present invention is excellent in emulsion stability, it is difficult to cause unevenness in the quality of baked products and the like produced by using the same, and it is possible to suppress the difference between batches of the products and to 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 prepare the emulsified composition by blending and blending 2 to 20 parts by mass of the emulsified composition with respect to 100 parts by mass of the flour. Dough, but in terms of workability, it is more preferably 3 to 18 parts by mass, and more preferably 4 to 15 parts by mass, and more 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) represents triterpene glycerol, DAG (Diacylglycerol) represents diterpene glycerol, and MAG (Monoacylglycerol) represents monoterpene glycerol.

[Analytical method] Mercaptoglycerol composition:

Approximately 10 mg of the fat sample and 0.5 mL of a trimethylsulfonating agent ("Methylating Agent TH", manufactured by Kanto Chemical Co., Ltd.) were added to a glass vial, sealed with a sealing plug, and heated at 70 ° C for 15 minutes. 1.0 mL of water and 1.5 mL of hexane were added thereto, and shaken and shaken. After standing, the upper layer is supplied to the gas. Analysis by phase chromatography (GLC, Gas-Liquid Chromatography).

Composition of fatty acids:

Prepare fatty acid methyl esters according to the "Preparation Method of Fatty Acid Methyl Esters 01 (2.4.1.-1996)" in the "Standard Oil Analysis Test Method" edited by the Japan Oil Chemists' Society, by American Oil Chemists. Society Official Method Ce 1f- The obtained sample was measured by 96 (GLC method).

Evaluation method of crystallization amount:

The amount of oil crystals is measured according to the method described in 2.2.9 Solid Lip Resonance Method (Nuclear Magnetic Resonance Method) of the Standard Oil and Fat Analysis Test Method established by the Japan Oil Chemical Association.

Method for determining the rising melting point:

The rising melting point is measured according to the method described in 2.2.4.2 Melting Point (Rising Melting Point) of the Standard Oil and Fat Analysis Test Method established by the Japan Oil Chemicals Association.

[Preparation of oils containing diterpene glycerol]

Using Lipozyme IM (Novozymes), 455 parts by mass of soybean oil fatty acid reduced by freezing fatty acid, 195 parts by mass of rapeseed oil fatty acid and 107 parts by mass of glycerol were subjected to esterification reaction at 40 ° C and 0.07 hPa for 5 hours. . Next, the enzyme containing DAG is obtained by filtering and separating the enzyme and performing deodorization treatment. In addition, the soybean oil fatty acid and the rapeseed oil fatty acid are respectively hydrolyzed by the enzyme (trade name: Lipase AY Amano, manufactured by Amano Enzyme Co., Ltd.), respectively, and the soybean refined oil (manufactured by Showa Industries Co., Ltd.) and the rapeseed refined oil (manufactured by Showa Industry Co., Ltd.). ) prepared.

[Preparation of fats containing trans fatty acids]

45 parts by mass of palm hardened oil (IV (iodine value) = 40, made by Kao Corporation 40 parts by mass of rapeseed hardened oil (IV=80, manufactured by Kao Corporation), and 15 parts by mass of palm oil were mixed, and washed/discolored/deodorized according to a usual method to obtain a fat containing trans fatty acid.

[Preparation of low trans fatty acid oils]

Using 60 parts by mass of palm oil (manufactured by KECK SENG Co., Ltd.), 30 parts by mass of palm oil (IV=60, manufactured by Nisshin Oillio Co., Ltd.), and 10 parts by mass of coconut oil, sodium methoxide was used as a catalyst for random transesterification. The low trans fatty acid oil A is obtained by washing/decolorizing/deodorizing according to a conventional method.

Using 65 parts by mass of palm oil (manufactured by KECK SENG Co., Ltd.), 25 parts by mass of palm oil (IV=60, manufactured by Nisshin Oillio Co., Ltd.), and 10 parts by mass of rapeseed refined oil, sodium methoxide was used as a catalyst. After transesterification, water washing/decoloring/deodorization is carried out according to a usual method to obtain a low trans fatty acid fat B.

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-Type Emulsified Composition in Oil-1]

The rapeseed refined oil (manufactured by Nisshin Oillio Co., Ltd.), the DAG-containing fat and oil, the above-mentioned trans fatty acid-containing fat and oil, and the above-mentioned low-reverse are mixed at a ratio (unit: parts by mass) shown in the following Tables 1 and 2 (a). Fatty acid oils and fats A, B and C, unsaturated monoterpene glycerin preparation (trade name: EXCEL O-95R, manufactured by Kao Corporation) and lecithin (trade name: Lecitin Deluxe, manufactured by Nisshin Oillio Co., Ltd.), heated to 60 ° C and carried out The mixture was dissolved by stirring to prepare an oil phase component.

The ratio of the oil phase components shown in the column of the following Tables 1 and 2 (a) (Unit: parts by mass) The tap water was heated to 60 ° C, and the mixture was stirred and emulsified (7000 rpm, 10 minutes) using a homomixer (manufactured by Special Machine Chemical Co., Ltd.) to obtain an oil-in-oil emulsified composition (the present invention) 1~11, comparison product 1~7). Then, it was cooled to 15 ° C using a freezer (emulsifier kneading machine, manufactured by Tama Seiki Co., Ltd.), stored at 30 ° C for 1 day, and then stored in a refrigerator (5 ° C) for 1 day, and then used in the following test examples.

[Preparation Example 2 Preparation of Water-Type Emulsified Composition in Oil-2]

Rapeseed refined oil (manufactured by Nisshin Oillio Co., Ltd.), DAG-containing fat and oil, and polyglycerin condensed ricinoleate (trade name: Sunsoft) in the ratio (unit: parts by mass) shown in the column (a) below. No. 818 SK, manufactured by Sun Chemical Co., Ltd., the above-mentioned low-trans fatty acid oil A, unsaturated monoterpene glycerin preparation (trade name: EXCEL O-95R, manufactured by Kao Corporation), and lecithin (trade name: Lecitin Deluxe, Nisshin Oillio) The company's manufacture) was mixed, heated to 60 ° C, and stirred to dissolve, thereby preparing an oil phase component.

In the oil phase component, the tap water heated to 60 ° C was gradually added to the ratio shown in the column (a) of Table 3 below, and the mixture was heated by a homomixer (manufactured by Special Machine Chemical Co., Ltd.). The emulsion was emulsified (7000 rpm, 10 minutes) to obtain an oil-in-water emulsion composition (inventive products 12 to 16, comparative products 8 and 9). Then, it was cooled to 15 ° C using a freezer (emulsifier kneading machine, manufactured by Tama Seiki Co., Ltd.), stored at 30 ° C for 1 day, and then stored in a refrigerator (5 ° C) for 1 day, and then used in the following test examples.

Furthermore, for convenience of reference, the above-mentioned rapeseed refined oil, oil containing high content of DAG, fat containing trans fatty acid, low trans fatty acid oils A, B and C, EXCEL O-95R, The composition of the fatty acid constituting the total mercaptoglycerin is shown in Table 4 (unit: mass%).

The content of unsaturated monoterpene glycerol, the content of diterpene glycerol, and the content of triterpene glycerol (concentration in oil phase, unit: mass%) in the oil phase of the present invention 1 to 16 and comparative products 1 to 9 are shown. In the column (b) of Tables 1-3 above. Further, the ratio of the trans fatty acid in the total fatty acid constituting the total mercaptoglycerin in the oil phase is shown in the column (b) (unit: mass%) of the above Tables 1 to 3. Further, in the column (b) of Table 3, the content of the polyglycerol condensed ricinoleate in the oil phase (concentration in the oil phase, unit: mass%) is also shown.

Further, the rising melting point (unit: ° C) of the oil phase in the products 1 to 16 and the comparative products 1 to 9 and the crystal amount (concentration in the oil phase, unit: mass %) in the oil phase at 20 ° C are shown. In the above column of Tables 1 to 3 (c).

Comparing the concentrations of the oil phases of the unsaturated products of the first, second and eighth series of unsaturated monoterpene glycerol to be lower than the concentrations specified in the present invention, the concentrations of the oil phases of the comparative products 3 and 9 unsaturated monoterpene glycerol are higher than those in the present invention. An example of the specified concentration. Comparing the product of the 4th phase of diterpene glycerol to a concentration lower than the concentration specified in the present invention, and the concentration of the triterpene glycerol in the oil phase is higher than the concentration specified in the present invention, the comparison product 5 is an oil of diterpene glycerin. The concentration in the phase is higher than the concentration specified in the present invention, and the concentration in 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 glycerol composition of Comparative Products 6 and 7 is within the range specified in the present invention, in Comparative Product 6, the rising melting point of the oil phase is higher than the rising melting point specified in the present invention, and in Comparative Product 7, The rising melting point of the oil phase is lower than the rising melting point specified in the present invention.

Further, the constituent fatty acid compositions of triterpene glycerol in the oil phases of the products 1 to 16 and the comparative products 1 to 9 of the present invention are shown in the lower column of the above Tables 1 to 3 (c). Shown here The value is the ratio (% by mass) of the total mass of each fatty acid to the total constituent fatty acid of triterpene glycerin.

Further, the monoterpene glycerin contained in the products 1 to 16 and the comparative products 1 to 9 of the present invention constitutes a ratio of a saturated fatty acid and a fatty acid of a monoolefin fatty acid, a diene fatty acid, and a polyene fatty acid. It is shown in the column (d) 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 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 ratio of a saturated fatty acid and a fatty acid of a monoolefin fatty acid, a diene fatty acid, and a polyene fatty acid. It is shown in 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 constituent fatty acids of diterpene glycerol.

Test Example 1 Stability of water-based emulsified composition in oil

For the water-type emulsified composition of the oil prepared in Preparation Examples 1 and 2, the emulsion stability was tested. Specifically, 100 mL of the inventive products 1 to 16 and Comparative Products 1 to 9 were taken into an emulsification test tube, and the water-repellent amount after 4 hours at 45 ° C was used as an index to evaluate the emulsion stability. The evaluation criteria of the emulsion stability are shown below.

<Evaluation criteria for 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 points: The oil and water are slightly separated, but 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.

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

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 good in the other products. 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

With respect to the water-type emulsified composition prepared in Preparation Examples 1 and 2, the workability at the time of bread making was evaluated. Specifically, the present inventions 1 to 16 and the comparative products 1 to 9 were stored at 5 ° C for 30 days, and then kneaded at 20 ° C to the dough for making the bread, and the tissue state of the emulsified composition at this time, The ease of extension of the organization and the separation state of the oil and water are used as indicators to evaluate workability. The evaluation criteria for workability are shown below.

<Workability evaluation criteria>

5 points: The tissue is very smooth and easy to extend, and does not produce water.

4 points: 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 no water is produced.

2 points: Water separates and oozes, and the tissue is difficult to extend.

1 point: completely away from the water, the tissue is dry and cannot extend evenly.

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

According to the results, it was found that the workability was remarkably deteriorated when the rising melting point was lower than that of the comparative product 7 of the present invention. Further, as a result, in the comparative products 2 and 8 in which the concentration of the unsaturated monoterpene glycerin was the lowest in the oil phase, it was confirmed that the water was separated from the water, and the structure was difficult to extend, and the workability was poor. Appearing roughly in the preparations other than Good workability.

[Preparation Example 3 Preparation of Bread]

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

70.0 parts by mass of high-gluten flour (manufactured by Nisshin Mills Co., Ltd.), 2.0 parts by mass of yeast (manufactured by Oriental Yeast Co., Ltd.), 0.1 part by mass of a yeast active agent (manufactured by Oriental Yeast Co., Ltd.), and 0.3 parts by mass of an emulsifier preparation Eemulsy MM100 (manufactured by Riken), and 40.0 parts by mass of water in a bowl (10 quarts), using a vertical mixer (10 quart mixer, using hook mixing, manufactured by Kanto Mixing Co., Ltd.) at 25.0 ± 0.5 The mixture was kneaded at a low speed for 3 minutes at a temperature of ° C, and then kneaded at a high speed for 2 minutes. The kneaded dough was fermented at 28.0 ° C (humidity 80%) for 4 hours and 30 minutes (the fermentation end temperature was 29.0 ± 0.5 ° C).

Then, 30.0 parts by mass of high-gluten flour (manufactured by Nisshin Powder Co., Ltd.), 5.0 parts by mass of white sugar, 2.0 parts by mass of salt, 2.0 parts by mass of skim milk, and 25.0 mass of the above-mentioned medium-fermented dough are added. The water was mixed and 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 6.0 parts by mass of the oil-type emulsified composition prepared in Preparation Examples 1 and 2 was added, and further at a low speed. The mixture was kneaded for 3 minutes, and then kneaded at a medium speed for 2 minutes, and further kneaded at a high speed for 3 minutes to obtain a main kneaded dough (the kneaded dough temperature was 28.0 ± 0.5 ° C).

The main kneaded dough was allowed to stand at 28.0 ° C (humidity 80%) for 30 minutes to obtain a basic floor time, and after the damage of the dough during kneading was resumed, it was divided into about 225 g of dough. The divided dough was allowed to stand at 28.0 ° C (humidity 80%) for 20 minutes to obtain the intermediate fermentation time (bench) Time), after the dough is damaged due to the division, the molding machine is used for forming. The formed 6 doughs were placed in a baking pan, fermented at 38.0 ° C (humidity 80%) for 60 minutes (final fermentation), and then baked in an oven at 205 ° C for 40 minutes. After baking, it was allowed to stand at room temperature (about 20.0 ° C) for 45 minutes, cooled, placed in a plastic bag, sealed, and stored at 20.0 ° C for 24 hours to prepare a test bread.

Test Example 3 Functional evaluation of bread quality

With respect to the bread produced in the above Preparation Example 3, 10 panelists evaluated the quality in terms of two independent viewpoints of softness and flavor. The evaluation criteria for each of the soft feeling and the flavor are shown in Table 5 below.

<Just judged to be good feeling>

Soft feeling: feels elastic when chewing, and soft.

Flavor: It is preferable to use the flavor judged by the nose as the bread in chewing.

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

From the results, it was found that when the emulsified composition having an excessively high concentration in the oil phase of the unsaturated monoterpene glycerin was used, the flavor of the light bread was remarkably deteriorated (Comparative Products 3 and 9). Moreover, if even unsaturated monoterpene glycerol is used as the standard specified in the invention However, if the diterpene glycerin and the triterpene glycerin deviate from the range specified in the present invention, or if the rising melting point deviates from the range specified in the present invention, it is lower in any of the soft feeling and flavor of the bread. Evaluation (Comparative Products 4~7). Further, in the case where the content of the unsaturated monoterpene glycerin is lower than the content specified in the present invention, the soft feeling or the flavor of the bread is not significantly deteriorated (Comparative Products 1, 2 and 8).

On the other hand, in the case of using the emulsified composition of the present inventions 1 to 16, it is possible to produce a bread which is excellent in both softness and flavor.

Then, the practicality of the water-based emulsified composition in the oil was evaluated by comprehensively examining the evaluation results of the above Test Examples 1 to 3. The comprehensive evaluation 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 the score of 2 or less is not included in the evaluation of either of the soft feeling and the flavor.

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 either of the soft feeling and the flavor.

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

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

According to the results, in the comparison 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, the score is Relatively high, but the bread flavor is obviously poor, so it is not resistant to practical quality. In addition, the highest overall evaluation among the comparison products is Compare product 1, but the comprehensive evaluation only ends at 2. Therefore, the water-type emulsified composition of the oil of Comparative Products 1 to 9 is inferior in practicability.

On the other hand, the comprehensive evaluation of the products 1 to 16 of the present invention is 3 or 4, and is an oil-in-water emulsion composition excellent in practicability.

The present invention and its embodiments have been described above, but we believe that, unless otherwise specified, the inventions of our invention are not limited in any detail of the description, and the application is not violated. The invention is to be interpreted broadly in the context of the spirit and scope of the invention as set forth in the claims.

The present invention is based on the priority of Japanese Patent Application No. 2010-159530, the entire disclosure of which is hereby incorporated by reference.

Claims (9)

An oil-in-water emulsion composition for the manufacture of a baked product, comprising 1.3 to 5% by mass of unsaturated monoterpene glycerin, 5 to 60% by mass of diterpene glycerin, and 35 to 90% by mass of triterpene glycerin And the oil phase component having a rising melting point of 20 to 50 ° C; wherein the total content of the monoolefin fatty acid and the diene fatty acid is 70 to 98% by mass or more, and the polyene fatty acid content is 1 ~15% by mass; among the constituent fatty acids of the above triterpene glycerin, the content of palmitic acid is 20-40% by mass; among the fatty acids constituting the triterpene glycerin in the oil phase, the ratio of the fatty acid having 14 or less carbon atoms is 12 mass Below %, the ratio of lauric acid is 0.3 to 6 mass%, the ratio of palmitic acid is 10 to 43 mass%, and the ratio of oleic acid is 25 to 55 mass%. The oil-in-water emulsion composition of claim 1, wherein the ratio of the trans fatty acid is 5% by mass or less of the total fatty acids constituting the total mercaptoglycerin in the oil phase. The oil-in-water emulsion composition of claim 1, wherein the oil phase contains a phospholipid. The oil-in-water emulsion composition of claim 2, wherein the oil phase contains a phospholipid. The oil-in-water emulsion 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/aqueous phase) is from 20/80 to 85/15. The oil-in-water emulsion composition according to any one of claims 1 to 4, wherein a total amount of 0.05 to 3% by mass of the polyglycerol condensed ricinoleate is contained in the oil phase. Or a polyglycerol fatty acid ester having an HLB value of 6 or less. 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 of the polyglycerol condensed ricinoleate and a polyglycerol having an HLB value of 6 or less. Fatty acid esters. A baked product produced from the dough containing the aqueous emulsion composition of any one of claims 1 to 7. A method for producing a baked product by blending 2 to 20 parts by mass of the oil-in-water emulsion composition according to any one of claims 1 to 7 with respect to 100 parts by mass of flour, and kneading The dough is made and the dough is baked.