Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/01—Other fatty acid esters, e.g. phosphatides
  • A23D7/011—Compositions other than spreads
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D13/00—Finished or partly finished bakery products
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/14—Organic oxygen compounds
  • A21D2/16—Fatty acid esters

Definitions

• the present invention relates to a water-in-oil emulsion composition suitable for a bakery.
• Bakery products represented by breads are generally produced by kneading a water-in-oil emulsion composition into a dough to impart a flavor and soft feeling and baking it.
• a water-in-oil emulsion composition it is important to improve the emulsion stability in order to improve its performance.
• a method using an emulsifier such as a sucrose fatty acid ester or a polyglycerin fatty acid ester has been disclosed (for example, see Patent Document 1). Sex has not yet been achieved.
• the present invention provides a water-in-oil emulsion composition suitable for baking a bakery product having excellent emulsification stability, being easy to knead into a dough, having a good soft feeling and excellent flavor. Is an issue.
• an oil composition containing a predetermined concentration of unsaturated monoacylglycerol, diacylglycerol, and triacylglycerol and having a predetermined rising melting point is used as an oil phase. It has been found that the water-in-oil type emulsion composition has excellent emulsion stability. Furthermore, it has been found that this emulsified composition is easily kneaded into a dough and is suitable for finishing a bakery product having both a good soft feeling and flavor.
• ⁇ 1> An oil phase containing 1.3 to 5% by weight of unsaturated monoacylglycerol, 5 to 60% by weight of diacylglycerol, and 35 to 90% by weight of triacylglycerol and having an rising melting point of 20 to 50 ° C.
• a water-in-oil emulsion composition having components.
• ⁇ 2> The water-in-oil emulsion composition according to ⁇ 1>, wherein the ratio of trans fatty acid is 5% by mass or less in all fatty acids constituting all acylglycerols in the oil phase.
• ⁇ 3> The water-in-oil emulsion composition according to ⁇ 1> or ⁇ 2>, which contains a phospholipid in the oil phase.
• ⁇ 4> The water-in-oil emulsion composition according to any one of ⁇ 1> to ⁇ 3>, wherein a mass ratio of the oil phase component to the water phase component (oil phase / water phase) is 20/80 to 85/15 object.
• fatty acid constituting the triacylglycerol in the oil phase the proportion of fatty acids having 14 or less carbon atoms is 12 mass% or less, the proportion of lauric acid is 0.3 to 6 mass%, and palmitic acid
• ⁇ 6> Any one of ⁇ 1> to ⁇ 5>, wherein the oil phase contains 0.05 to 3% by mass in total of polyglycerol condensed ricinoleic acid ester and / or polyglycerol fatty acid ester having an HLB value of 6 or less
• ⁇ 7> A bakery product produced from a dough containing the water-in-oil emulsion composition according to any one of ⁇ 1> to ⁇ 6>.
• a dough is produced by blending and kneading 2 to 20 parts by mass of the water-in-oil emulsion composition according to any one of ⁇ 1> to ⁇ 6> with respect to 100 parts by mass of wheat flour, A method for manufacturing a bakery product.
• the water-in-oil emulsified composition of the present invention is suitable for producing bakery products and the like that are easily kneaded into a dough, have a soft feeling, and have an excellent flavor. Moreover, since the water-in-oil emulsion composition of the present invention is excellent in emulsion stability, there is little change in quality over time, contributing to stable supply of high-quality bakery products and the like.
• the bakery product produced using the water-in-oil emulsion composition of the present invention has a good soft feeling and excellent flavor.
• the water-in-oil 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 contains a predetermined amount of unsaturated monoacylglycerol, diacylglycerol, and triacylglycerol, and has a water-in-oil type emulsified composition having an oil phase component having an ascending melting point of 20 to 50 ° C. It is a thing, and it is used suitably for manufacture of bakery products, such as breads and confectionery.
• the unsaturated monoacylglycerol used in the present invention has a structure in which any one of hydroxyl groups of glycerin and an unsaturated fatty acid are ester-bonded.
• the unsaturated monoacylglycerol used in the present invention is a 1-unsaturated monoacylglycerol having a structure in which an unsaturated fatty acid is ester-bonded to the hydroxyl group at the 1-position of glycerol.
• a 2-unsaturated monoacylglycerol having a structure in which a saturated fatty acid is ester-linked may be used, or a mixture thereof, but it is preferable to contain 1-unsaturated monoacylglycerol.
• the unsaturated fatty acid constituting the unsaturated monoacylglycerol preferably has 12 to 24 carbon atoms, and more preferably 16 to 18 carbon atoms.
• the unsaturated fatty acid constituting the unsaturated monoacylglycerol preferably contains a monoene fatty acid that is an unsaturated fatty acid having one double bond and / or a diene fatty acid that is an unsaturated fatty acid having two double bonds.
• an unsaturated fatty acid having 18 carbon atoms and one double bond also abbreviated as C18: 1
• / or an unsaturated fatty acid having 18 carbon atoms and two double bonds also abbreviated as C18: 2
• the total content of monoene fatty acid and diene fatty acid in the unsaturated fatty acid is preferably 80% by mass or more, and more preferably 85 to 99% by mass.
• the content of the polyene fatty acid which is an unsaturated fatty acid having 3 or more double bonds is preferably 20% by mass or less, and more preferably 1 to 15% by mass.
• the total content of C18: 1 and C18: 2 is preferably 75 to 98% by mass, and more preferably 85 to 98% by mass.
• the content of C18: 1 is preferably 55 to 90% by mass, and more preferably 60 to 80% by mass.
• the content of C18: 2 is preferably 10 to 30% by mass, and more preferably 15 to 25% by mass.
• the content of unsaturated monoacylglycerol that is, the concentration in the oil phase is 1.3 to 5% by mass, preferably 1.3 to 3.5% by mass. It is.
• the content of the unsaturated monoacylglycerol is also preferably 1.5 to 5% by mass, more preferably 1.5 to 3.5% by mass, and further preferably 1.5 to 3% by mass. %, More preferably 1.7 to 2.1% by mass. If the content of the unsaturated monoacylglycerol is too large, the bakery product feels sour, which is not preferable.
• the oil phase component of the emulsion composition of the present invention may contain saturated monoacylglycerol.
• the saturated monoacylglycerol may be 1-saturated monoacylglycerol, 2-saturated monoacylglycerol, or a mixture thereof, but preferably contains 1-saturated monoacylglycerol.
• the number of carbon atoms of the saturated fatty acid in the constituent fatty acid of the saturated monoacylglycerol is preferably 12-24, and more preferably 16-18.
• Examples of the saturated fatty acid include palmitic acid (also abbreviated as C16: 0) and stearic acid (also abbreviated as C18: 0).
• the content of saturated monoacylglycerol is preferably 0 to 5% by mass, more preferably 0 to 3% by mass, and still more preferably 0.1 to 2% by mass. %, More preferably 0.5 to 1.5% by mass, and still more preferably 0.6 to 1.2% by mass.
• the ratio of an unsaturated fatty acid is 70 mass% or more in the constituent fatty acid, It is more preferable that it is 80 mass% or more, Usually 98 It is below mass%.
• the number of carbon atoms of the unsaturated fatty acid constituting diacylglycerol is preferably 12 to 24, more preferably 16 to 18.
• the unsaturated fatty acid constituting the diacylglycerol preferably contains a monoene fatty acid and / or a diene fatty acid, and among them, preferably contains C18: 1 and / or C18: 2.
• the total content of monoene fatty acid and diene fatty acid in the constituent fatty acids of diacylglycerol is preferably 70 to 98% by mass or more, and more preferably 75 to 90% by mass.
• the content of the polyene fatty acid is preferably 20% by mass or less, and more preferably 1 to 15% by mass.
• the total content of C18: 1 and C18: 2 in the constituent fatty acids of diacylglycerol is preferably 75 to 95% by mass, and more preferably 78 to 90% by mass.
• the content of C18: 1 in the constituent fatty acid of diacylglycerol is preferably 25 to 75% by mass, and more preferably 30 to 70% by mass.
• the content of C18: 2 in the constituent fatty acid of diacylglycerol is preferably 10 to 60% by mass, and more preferably 15 to 55% by mass.
• the proportion of saturated fatty acids in the constituent fatty acids of diacylglycerol used in the present invention is preferably 0 to 30% by mass, more preferably 0 to 20% by mass, and further preferably 2 to 15% by mass. preferable.
• the saturated fatty acid preferably has 12 to 24 carbon atoms, more preferably 16 to 18 carbon atoms. Examples of the saturated fatty acid include palmitic acid and stearic acid.
• the diacylglycerol used in the present invention preferably contains 1,3-diacylglycerol having a structure in which a fatty acid is ester-bonded to hydroxyl groups at the 1-position and 3-position of glycerin from the viewpoint of obtaining a good flavor and the like.
• the proportion of 1,3-diacylglycerol in the diacylglycerol used in the present invention is preferably 50 to 100% by mass.
• the content of diacylglycerol is 5 to 60% by mass, preferably 5 to 40% by mass.
• the diacylglycerol content is preferably 10 to 58% by mass, more preferably 10 to 40% by mass, further preferably 12 to 35% by mass, and 15 to 35% by mass. More preferably it is.
• the triacylglycerol used in the present invention is not particularly limited, but the proportion of fatty acids having 14 or less carbon atoms in the constituent fatty acids is preferably 12% by mass or less, and more preferably 10% by mass or less.
• the proportion of fatty acids having 14 or less carbon atoms in the constituent fatty acids is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, and 0.8% by mass or more. Is more preferable.
• the proportion of lauric acid (also abbreviated as C12: 0) in the constituent fatty acid of the triacylglycerol used in the present invention is preferably 0.3 to 6% by mass, and 0.5 to 6% by mass. More preferably, the content is 2 to 5% by mass.
• the ratio of lauric acid exceeds 6% by mass, a soapy odor due to low-temperature deterioration and hydrolysis specific to lauric fats and oils tends to occur.
• the proportion of palmitic acid (also abbreviated as C16: 0) in the constituent fatty acid of the triacylglycerol used in the present invention is preferably 10 to 43% by mass, and more preferably 15 to 40% by mass.
• the content is more preferably 20 to 40% by mass, and particularly preferably 25 to 36% by mass.
• the proportion of oleic acid (C18: also referred to as cis) is preferably 25 to 55% by mass, more preferably 30 to 55% by mass, More preferably, it is 35 to 50% by mass.
• the content of triacylglycerol is 35 to 90% by mass, preferably 60 to 90% by mass, and more preferably 63 to 88% by mass. .
• the total acylglycerol which is the sum of monoacylglycerol, diacylglycerol and triacylglycerol in the oil phase component of the emulsion composition of the present invention, may contain trans fatty acids in its constituent fatty acids,
• the proportion of trans fatty acid in the constituent fatty acid is preferably 5% by mass or less, more preferably 0.1 to 5% by mass, further preferably 1 to 3% by mass, and 1 to 2% by mass. More preferably, it is 1.5 to 2% by mass.
• the rising melting point of the oil phase component in the emulsion composition of the present invention is 20 to 50 ° C., preferably 25 to 40 ° C., more preferably 33 to 40 ° C., and preferably 35 to 38 ° C. Further preferred. If the rising melting point is too low, it becomes difficult to produce a water-in-oil emulsion such as margarine. On the other hand, if the rising melting point is too high, the produced water-in-oil emulsion such as margarine becomes too hard, resulting in poor usability.
• the emulsion composition of the present invention may contain a phospholipid in the oil phase.
• the emulsified composition of the present invention contains, as the phospholipid, at least one selected from phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, etc., or these enzyme-treated products. be able to.
• natural lecithins such as soybean lecithin and egg yolk lecithin, or its enzyme degradation product can also be used as said phospholipid.
• the phospholipid content of the emulsion composition of the present invention is not particularly limited, but the content in the oil phase is preferably 0.1 to 10% by mass, more preferably 0.1 to 5% by mass.
• the content is 0.3 to 1% by mass.
• Many lecithins contain components other than phospholipids, but when such lecithins are used, they are contained in the oil phase so that the content as phospholipids is within the above-mentioned concentration range.
• the emulsified composition of the present invention may contain a polyglycerin condensed ricinoleic acid ester (also abbreviated as PGPR) in the oil phase, or may contain a polyglycerin fatty acid ester.
• the polyglycerin condensed ricinoleic acid ester is a compound having a structure in which a glycerin polymer and condensed ricinoleic acid are ester-bonded.
• the number of glycerin units of the glycerin polymer constituting the polyglycerin condensed ricinoleate used in the present invention is not particularly limited, but from the viewpoint of emulsion stability, the degree of glycerin polymerization is preferably 2-10. 8 is more preferable, and 4 to 6 is even more preferable.
• the polyglycerol fatty acid ester is a compound in which a glycerol polymer and a fatty acid are ester-bonded.
• the polyglycerin fatty acid ester has an HLB value of 6 or less, but from the viewpoint of emulsion stability, the HLB value is preferably 2 to 5, and more preferably 3 to 4.
• the HLB value is a value calculated by the Griffin method (WCGriffin, J. Soc. Cosmetics. Chemists., 1, 311 (1949)) represented by the following formula.
• the number of glycerin units in the glycerin polymer constituting the polyglycerin fatty acid ester is not particularly limited, but in order to obtain a desired HLB value, the degree of polymerization of glycerin is preferably 6 to 14, More preferably, it is more preferably 9-11.
• the fatty acid constituting the polyglycerol fatty acid ester contained in the emulsion composition of the present invention is preferably mainly composed of unsaturated fatty acids having 18 to 24 carbon atoms, more preferably 20 to 22 carbon atoms. It is preferable that 70 to 100% by mass, more preferably 80 to 100% by mass of the fatty acid is the unsaturated fatty acid.
• the unsaturated fatty acid preferably contains erucic acid.
• the content of the polyglycerol condensed ricinoleic acid ester or polyglycerol fatty acid ester in the emulsion composition of the present invention is not particularly limited, but the content in the oil phase is preferably 0.05 to 3% by mass, 0.06 to 2.2% by mass is more preferable, 0.06 to 2% by mass is further preferable, 0.14 to 2% by mass is further preferable, and 0.14 to 1% by mass is preferable. More preferably, it is more preferably 0.16 to 0.6% by mass.
• the emulsified composition of the present invention may contain both polyglycerin condensed ricinoleic acid ester and polyglycerin fatty acid ester, and in that case, the total of polyglycerin condensed ricinoleic acid ester and polyglycerin fatty acid ester in the oil phase.
• the content is preferably within the above concentration range.
• the monoacylglycerol, diacylglycerol, and triacylglycerol in the oil phase component in the emulsion composition of the present invention can be prepared by blending the following fats and oils.
• the “oil / fat” contains at least one of monoacylglycerol, diacylglycerol, and triacylglycerol.
• the said fats and oils can be obtained by arbitrary methods, such as ester exchange reaction of raw material fats and oils, such as vegetable oil and animal oil, and glycerol, or esterification reaction of fatty acid composition derived from raw material fats and oils.
• the transesterification reaction or esterification reaction can be performed by a chemical reaction method using an alkali or an acidic catalyst or a biochemical reaction method using an oil hydrolyzing enzyme such as lipase.
• the transesterification reaction can be performed, for example, by reacting raw oil and fat with glycerin in the presence of a basic catalyst such as sodium methoxide.
• the said esterification reaction can be performed by making the fatty-acid composition derived from the said raw material fats and glycerol react with presence of an enzyme, for example.
• the raw oil / fat preferably contains a fatty acid having 16 to 22 carbon atoms as a constituent fatty acid, and more preferably an unsaturated fatty acid having 18 carbon atoms.
• raw oils and fats include rapeseed oil, corn oil, soybean oil, palm oil, safflower oil, olive oil, cottonseed oil, rice oil, sunflower oil, sesame oil, lard, beef tallow, fish oil, or fractionated oils thereof and transesterified oils. , Hardened oil, or mixed fats and oils thereof.
• the acylglycerol composition of the oil and fat composition prepared as described above can be measured by the method described below.
• the oil phase component in the emulsified composition of the present invention may contain the oil and fat obtained by the above reaction and the raw oil and fat. Moreover, the oil phase component in the emulsion composition of the present invention may further contain purified monoacylglycerol, or may further contain fats and oils in a phospholipid-containing preparation. Purified monoacylglycerol can be obtained by partially decomposing raw oil and fat and then separating and purifying it.
• the emulsion composition of the present invention may contain a dairy product, an emulsifier, a flavor component and the like in the oil phase component.
• the aqueous phase component may contain a flavor component, milk protein, starch, thickening polysaccharide, thermoplastic protein such as gelatin, salt and the like.
• the emulsion composition of this invention may contain an antioxidant.
• the antioxidant include ascorbic acid esters such as palmitic acid esters and stearic acid esters, tocopherols, herbs such as tea and rosemary, natural antioxidant components extracted from peach tea and root mass, and the like.
• the water-in-oil emulsion composition of the present invention can be prepared by a conventional method.
• an oil or fat composition having the same component composition as the oil phase of the emulsion composition of the present invention described above is heated and stirred at a temperature of about 50 to 80 ° C., and water or water heated to about 50 to 80 ° C. is used as a substrate.
• the water-in-oil emulsion composition of the present invention can be obtained by stirring and emulsifying with a homomixer while gradually adding the aqueous solution to be cooled.
• the emulsified composition of the present invention is suitably used for the manufacture of bakery products and the like. By kneading the emulsified composition of the present invention into a dough, it can be baked into a bakery product or the like having a good soft feeling and excellent flavor.
• the addition amount of the emulsified composition of the present invention when used for a bakery is not particularly different from that of a normal one, but is preferably 2 to 10% by mass, more preferably 3 to 8% by mass in the dough.
• Examples of bread include white bread, black bread, French bread, variety bread, rolls (table roll, buns, butter roll, etc.), and special bread includes muffins.
• Examples of cooking bread include hot dogs and hamburgers, and examples of sweet bread include jam bread, anpan bread, cream bread, raisin bread, melon bread, sweet roll, and rich goods (croissant, brioche, Danish, pastry, etc.).
• the emulsion composition of the present invention is excellent in emulsion stability, the quality of bakery products and the like produced using the emulsion composition is less likely to be uneven, and the difference between product lots can be suppressed and the yield can be improved.
• the dough is produced by mixing and kneading 2 to 20 parts by weight of the emulsified composition with respect to 100 parts by weight of wheat flour. However, 3 to 18 parts by weight, further 4 to 15 parts by weight, and particularly 5 to 10 parts by weight are more preferable from the viewpoint of workability.
• a bakery product having a good soft feeling and excellent flavor can be obtained.
• TAG means triacylglycerol
• DAG means diacylglycerol
• MAG means monoacylglycerol
• Composition fatty acid composition The fatty acid methyl ester was prepared according to “01 Preparation Method of Fatty Acid Methyl Ester (2.4.1.-1996)” in “Standard Analysis Method for Fats and Oils” edited by the Japan Oil Chemists' Society, and the obtained sample was obtained from American Oil Chemists. . It was measured by Society Official Method Ce 1f-96 (GLC method).
• Crystal quantity evaluation method The amount of fat and oil crystals was measured according to the method described in 2.2.9 solid fat content (NMR method) of the standard fat and oil analysis test method established by the Japan Oil Chemical Association.
• Rising melting point measurement method The rising melting point was measured according to the method described in 2.2.4.2 Melting point (rising melting point) of the standard oil analysis method established by Japan Oil Chemical Association.
• soybean oil fatty acid and rapeseed oil fatty acid hydrolyze soybean white squeezed oil (manufactured by Showa Sangyo Co., Ltd.) and rapeseed white squeezed oil (manufactured by Showa Sangyo Co., Ltd.) with enzymes (trade names: Lipase AY Amano, Amano Enzyme Co., Ltd.), respectively. It was prepared by doing.
• the contents of unsaturated monoacylglycerol, diacylglycerol, and triacylglycerol in the oil phases of the inventive products 1 to 16 and comparative products 1 to 9 are shown in the column (b) of Tables 1 to 3 above. Shown (concentration in oil phase, unit: mass%). Further, the ratio of trans fatty acid to the total fatty acid constituting the total acylglycerol in the oil phase is shown in the column (b) of Tables 1 to 3 (unit: mass%). Further, in the column (b) of Table 3, the content of polyglycerin condensed ricinoleic acid ester in the oil phase is also shown (concentration in oil phase, unit: mass%).
• Comparative products 1, 2 and 8 are examples in which the concentration of unsaturated monoacylglycerol in the oil phase is lower than specified in the present invention, and Comparative products 3 and 9 have a concentration of unsaturated monoacylglycerol in the oil phase. This is a higher example than specified in the present invention.
• Comparative product 4 is an example in which the concentration of diacylglycerol in the oil phase is lower than that defined in the present invention, and the concentration of triacylglycerol in the oil phase is higher than that defined in the present invention.
• the rising melting point of the oil phase is also higher than that in the present invention.
• the acyl glycerol compositions of the comparative products 6 and 7 are within the range specified in the present invention, but the rising melting point of the oil phase in the comparative product 6 is higher than that specified in the present invention, and the rising melting point of the oil phase in the comparative product 7 Is lower than specified in the present invention.
• the constituent fatty acid compositions of the triacylglycerols in the oil phases of the inventive products 1 to 16 and the comparative products 1 to 9 are shown in the lower column of (c) of Tables 1 to 3 above.
• the numerical value shown here is the ratio (mass%) of each fatty acid to the total mass of all the constituent fatty acids of triacylglycerol.
• the ratio of saturated fatty acids, monoene fatty acids, diene fatty acids and polyene fatty acids in the constituent fatty acids is shown in Tables 1 to 3 above. Shown in column (d). The numerical value shown here is the ratio (mass%) of each fatty acid to the total mass of the constituent fatty acids of monoacylglycerol.
• the ratios of saturated fatty acids, monoene fatty acids, diene fatty acids, and polyene fatty acids in the constituent fatty acids are shown in Tables 1 to 3 above. e) Shown in the column. The numerical value shown here is the ratio (mass%) of each fatty acid to the total mass of the constituent fatty acids of diacylglycerol.
• Test Example 1 Stability of water-in-oil emulsion composition
• the water-in-oil emulsion composition prepared in Preparation Examples 1 and 2 was tested for emulsion stability. Specifically, 100 mL of the inventive products 1 to 16 and comparative products 1 to 9 were collected in an emulsification test tube, and the emulsification stability was evaluated using the amount of water separation after 4 hours at 45 ° C. as an index. . The evaluation criteria for emulsion stability are shown below.
• Emulsification stability evaluation criteria 5 points: Emulsification stability is very good and water is not removed. 4 points: Water separation is observed on the bottom surface, but the emulsion is in a good emulsified state. 3 points: Oil and water are slightly separated, but in a good emulsified state. 2 points: Oil and water are separated, and the emulsified state is poor. 1 point: Separation of oily water is intense and the emulsified state is extremely poor.
• Test Example 2 Workability of water-in-oil emulsion composition
• the water-in-oil emulsion composition prepared in Preparation Examples 1 and 2 was evaluated for workability during bread making. Specifically, after the invention products 1 to 16 and the comparative products 1 to 9 are stored at 5 ° C. for 30 days and then kneaded into the bread dough at 20 ° C., the state of the structure of the emulsion composition and the tissue elongation The workability was evaluated using the thickness and separation of oil and water as indices. The evaluation criteria for workability are shown below.
• the mixture was kneaded at a low speed for 3 minutes, then at a medium speed for 2 minutes, and further at a high speed for 3 minutes to obtain a main koji dough (temperature on the koji dough 28.0 ⁇ 0.5 ° C).
• the main dough was allowed to stand at 28.0 ° C. (humidity 80%) for 30 minutes to take floor time, and after the damage of the dough at the time of kneading was recovered, 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 take bench time, and after the dough damage due to the division was recovered, it was molded with a molder.
• Test Example 3 Sensory Evaluation of Bread Quality
• the quality of the bread produced in Preparation Example 3 was evaluated from two independent viewpoints of soft feeling and flavor by 10 professional panels.
• the evaluation criteria for soft feeling and flavor are shown in Table 5 below.
• ⁇ Comprehensive evaluation criteria> 4 The total score of evaluation scores is 18 or more.
• 3 The total score of evaluation scores is 15 or more and less than 18, and the score of 2 or less is not included in any evaluation of soft feeling and flavor.
• 2 The total score of evaluation scores is 13 or more and less than 15, and the score of 2 or less is not included in any evaluation of soft feeling and flavor.
• 1 The total score of evaluation scores is less than 13, or a score of 2 or less is included in any evaluation of soft feeling and flavor.
• Comparative products 2, 4 to 8 the total score was a low value of less than 13.
• the comparative products 3 and 9 although the total score of the evaluation score was 16, which was a relatively high score, since the flavor of bread was remarkably inferior, the quality was not practical enough.
• the comparative product 1 had the highest overall evaluation among the comparative products, but the overall evaluation still remained at 2.
• the water-in-oil emulsion compositions of Comparative products 1 to 9 were inferior in practicality.
• the products 1 to 16 of the present invention all had a comprehensive evaluation of 3 or 4, and were excellent water-in-oil emulsion compositions that could withstand practical use.

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