JP2012034687A - Water-in-oil emulsion composition - Google Patents
Water-in-oil emulsion composition Download PDFInfo
- Publication number
- JP2012034687A JP2012034687A JP2011137183A JP2011137183A JP2012034687A JP 2012034687 A JP2012034687 A JP 2012034687A JP 2011137183 A JP2011137183 A JP 2011137183A JP 2011137183 A JP2011137183 A JP 2011137183A JP 2012034687 A JP2012034687 A JP 2012034687A
- Authority
- JP
- Japan
- Prior art keywords
- mass
- oil
- water
- fatty acid
- emulsion composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR 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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、ベーカリー用として好適な油中水型乳化組成物に関する。 The present invention relates to a water-in-oil emulsion composition suitable for use in a bakery.
パン類に代表されるベーカリー製品は、一般に、風味・ソフト感を付与するために油中水型乳化組成物を生地に練りこみ、これを焼き上げることで製造される。このようなベーカリー用の油中水型乳化組成物では、その性能を向上させるために乳化安定性を向上させることが重要となる。
油中水型乳化組成物の乳化安定性を向上させるために、ショ糖脂肪酸エステルやポリグリセリン脂肪酸エステルなどの乳化剤を用いる方法が開示されているが（例えば特許文献１参照）、十分な乳化安定性が得られるには至っていない。また、油相にジアシルグリセロールを多量に配合することで高い乳化安定性が得られることも開示されているが（例えば特許文献２、３参照）、保存時に物性が悪化し、ボソツキなどが発生することがある。
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. In such a water-in-oil emulsion composition for bakery, it is important to improve the emulsion stability in order to improve the performance.
In order to improve the emulsion stability of the water-in-oil emulsion composition, 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. Moreover, although it is also disclosed that high emulsification stability can be obtained by adding a large amount of diacylglycerol to the oil phase (see, for example, Patent Documents 2 and 3), the physical properties deteriorate during storage, resulting in vomits and the like. Sometimes.
本発明は、乳化安定性に優れ、生地に練り込みやすく、良好なソフト感を有しながら風味にも優れたベーカリー製品等を焼き上げるのに好適な油中水型の乳化組成物を提供することを課題とする。 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.
本発明者等は上記課題に鑑み、鋭意検討を行った結果、不飽和モノアシルグリセロールと、ジアシルグリセロールと、トリアシルグリセロールとを所定濃度含有し、所定の上昇融点を示す油脂組成物を油相として有する油中水型の乳化組成物が優れた乳化安定性を示すことを見い出した。さらに、この乳化組成物は生地に練り込みやすく、良好なソフト感と風味の双方を有するベーカリー製品等を仕上げるのに好適であることを見い出した。 As a result of intensive studies in view of the above problems, the present inventors have found that 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.
本発明は、不飽和モノアシルグリセロール１．３〜５質量％と、ジアシルグリセロール５〜６０質量％と、トリアシルグリセロール３５〜９０質量％とを含有し、上昇融点が２０〜５０℃である油相成分を有するベーカリー用油中水型乳化組成物に関する。
また、本発明は、前記ベーカリー用油中水型乳化組成物を含有する生地から製造されるベーカリー製品に関する。
The present invention relates to an oil 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. The present invention relates to a water-in-oil emulsion composition for a bakery having a phase component.
Moreover, this invention relates to the bakery product manufactured from the dough containing the said water-in-oil emulsion composition for bakery.
本発明のベーカリー用油中水型乳化組成物は、生地に練り込みやすく、ソフト感に優れ、しかも風味にも優れたベーカリー製品等を製造するのに好適である。また、本発明のベーカリー用油中水型乳化組成物は、乳化安定性に優れるため、品質の経時変化が少なく、高品質なベーカリー製品等の安定供給に寄与する。
本発明のベーカリー用油中水型乳化組成物を用いて製造されたベーカリー製品は、良好なソフト感を有し、しかも風味にも優れる。
The water-in-oil emulsified composition for a bakery of the present invention is suitable for producing a bakery product or the like that is easily kneaded into a dough, has a soft feeling, and has an excellent flavor. Moreover, since the water-in-oil emulsion composition for bakery 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 for bakery of the present invention has a good soft feeling and is excellent in flavor.
本発明のベーカリー用油中水型乳化組成物について以下に詳細に説明する。 The water-in-oil emulsion composition for bakery of the present invention will be described in detail below.
本発明のベーカリー用油中水型乳化組成物（以下、本発明の乳化組成物という。）は、油相成分と水相成分から構成される。 The water-in-oil emulsion composition for bakery 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.
本発明の乳化組成物は、不飽和モノアシルグリセロールと、ジアシルグリセロールと、トリアシルグリセロールとを所定量含有し、上昇融点が２０〜５０℃である油相成分を有する油中水型の乳化組成物であって、パン類や菓子類といったベーカリー製品の製造に好適に用いられる。 The emulsified composition of the present invention is a water-in-oil type emulsified composition having an oil phase component containing a predetermined amount of unsaturated monoacylglycerol, diacylglycerol, and triacylglycerol and 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.
本発明に用いられる不飽和モノアシルグリセロールは、グリセリンが有するヒドロキシル基のいずれか１つと不飽和脂肪酸とがエステル結合した構造を有する。本発明に用いる不飽和モノアシルグリセロールは、グリセリンの１位のヒドロキシル基に不飽和脂肪酸がエステル結合した構造をもつ１−不飽和モノアシルグリセロールであっても、グリセリンの２位のヒドロキシル基に不飽和脂肪酸がエステル結合した構造をもつ２−不飽和モノアシルグリセロールであってもよく、これらの混合物であってもよいが、１−不飽和モノアシルグリセロールを含むことが好ましい。前記不飽和モノアシルグリセロールを構成する不飽和脂肪酸は、炭素数１２〜２４であることが好ましく、炭素数１６〜１８であることがより好ましい。前記不飽和モノアシルグリセロールを構成する不飽和脂肪酸は、二重結合を１つ有する不飽和脂肪酸であるモノエン脂肪酸及び／又は二重結合を２つ有する不飽和脂肪酸であるジエン脂肪酸を含むことが好ましく、その中でも炭素数１８で二重結合を１つ有する不飽和脂肪酸（Ｃ１８：１とも略す。）及び／又は炭素数１８で二重結合を２つ有する不飽和脂肪酸（Ｃ１８：２とも略す。）を含むことが好ましい。前記不飽和脂肪酸中、モノエン脂肪酸及びジエン脂肪酸の総含有量は、８０質量％以上であることが好ましく、８５〜９９質量％であることがより好ましい。前記不飽和脂肪酸中、二重結合を３つ以上有する不飽和脂肪酸であるポリエン脂肪酸の含有量は、２０質量％以下であることが好ましく、１〜１５質量％であることがより好ましい。前記不飽和脂肪酸中、Ｃ１８：１及びＣ１８：２の総含有量は、７５〜９８質量％であることが好ましく、８５〜９８質量％であることがより好ましい。前記不飽和脂肪酸中、Ｃ１８：１の含有量は、５５〜９０質量％であることが好ましく、６０〜８０質量％であることがより好ましい。前記不飽和脂肪酸中、Ｃ１８：２の含有量は、１０〜３０質量％であることが好ましく、１５〜２５質量％であることがより好ましい。 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. 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 include 1-unsaturated monoacylglycerol. The unsaturated fatty acid constituting the unsaturated monoacylglycerol preferably has 12 to 24 carbon atoms, and more preferably has 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. Among them, an unsaturated fatty acid having 18 carbon atoms and one double bond (also abbreviated as C18: 1) and / or an unsaturated fatty acid having 18 carbon atoms and two double bonds (also abbreviated as C18: 2). It is preferable to contain. In the unsaturated fatty acid, the total content of monoene fatty acid and diene fatty acid is preferably 80% by mass or more, and more preferably 85 to 99% by mass. In the unsaturated fatty acid, the content of 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. In the unsaturated fatty acid, the total content of C18: 1 and C18: 2 is preferably 75 to 98% by mass, and more preferably 85 to 98% by mass. In the unsaturated fatty acid, the content of C18: 1 is preferably 55 to 90% by mass, and more preferably 60 to 80% by mass. In the unsaturated fatty acid, the content of C18: 2 is preferably 10 to 30% by mass, and more preferably 15 to 25% by mass.
本発明の乳化組成物の油相成分中において、不飽和モノアシルグリセロールの含有量、すなわち、油相中濃度は１．３〜５質量％であり、好ましくは１．３〜３．５質量％である。また、当該不飽和モノアシルグリセロールの含有量は、１．５〜５質量％であることも好ましく、より好ましくは１．５〜３．５質量％であり、さらに好ましくは１．５〜３質量％であり、さらに好ましくは１．７〜２．１質量％である。不飽和モノアシルグリセロールの含有量が多すぎるとベーカリー製品ではえぐみを感じるようになり好ましくない。 In the oil phase component of the emulsion composition of the present invention, 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. Further, the content of the unsaturated monoacylglycerol is 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.
本発明の乳化組成物の油相成分は、飽和モノアシルグリセロールを含有していてもよい。該飽和モノアシルグリセロールは、１−飽和モノアシルグリセロールであっても２−飽和モノアシルグリセロールであってもよく、これらの混合物であってもよいが、１−飽和モノアシルグリセロールを含むことが好ましい。飽和モノアシルグリセロールの構成脂肪酸における飽和脂肪酸の炭素数は１２〜２４であることが好ましく、１６〜１８であることがより好ましい。該飽和脂肪酸としては、パルミチン酸（Ｃ１６：０とも略す。）やステアリン酸（Ｃ１８：０とも略す。）等が挙げられる。 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 carbon number 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).
本発明の乳化組成物の油相成分中において、飽和モノアシルグリセロールの含有量は０〜５質量％であることが好ましく、より好ましくは０〜３質量％、さらに好ましくは０．１〜２質量％であり、さらに好ましくは０．５〜１．５質量％であり、さらに好ましくは０．６〜１．２質量％である。 In the oil phase component of the emulsion composition of the present invention, the content of saturated monoacylglycerol is preferably 0 to 5% by mass, more preferably 0 to 3% by mass, and further 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.
本発明に用いられるジアシルグリセロールに特に制限はないが、その構成脂肪酸中、不飽和脂肪酸の割合は７０質量％以上であることが好ましく、８０質量％以上であることがより好ましく、通常には９８質量％以下である。ジアシルグリセロールを構成する不飽和脂肪酸の好ましい炭素数は１２〜２４、より好ましくは１６〜１８である。ジアシルグリセロールを構成する不飽和脂肪酸は、モノエン脂肪酸及び／又はジエン脂肪酸を含むことが好ましく、その中でもＣ１８：１及び／又はＣ１８：２を含むことが好ましい。ジアシルグリセロールの構成脂肪酸中、モノエン脂肪酸及びジエン脂肪酸の総含有量は、７０〜９８質量％以上であることが好ましく、７５〜９０質量％であることがより好ましい。ジアシルグリセロールの構成脂肪酸中、ポリエン脂肪酸の含有量は、２０質量％以下であることが好ましく、１〜１５質量％であることがより好ましい。ジアシルグリセロールの構成脂肪酸中、Ｃ１８：１及びＣ１８：２の総含有量は、７５〜９５質量％であることが好ましく、７８〜９０質量％であることがより好ましい。ジアシルグリセロールの構成脂肪酸中、Ｃ１８：１の含有量は、２５〜７５質量％であることが好ましく、３０〜７０質量％であることがより好ましい。ジアシルグリセロールの構成脂肪酸中、Ｃ１８：２の含有量は、１０〜６０質量％であることが好ましく、１５〜５５質量％であることがより好ましい。 Although there is no restriction | limiting in particular in the diacylglycerol used for this invention, It is preferable that 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 12-24, more preferably 16-18. 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. In the constituent fatty acids of diacylglycerol, the total content of monoene fatty acid and diene fatty acid is preferably 70 to 98% by mass or more, and more preferably 75 to 90% by mass. In the constituent fatty acid of diacylglycerol, the content of polyene fatty acid is preferably 20% by mass or less, and more preferably 1 to 15% by mass. In the constituent fatty acids of diacylglycerol, the total content of C18: 1 and C18: 2 is preferably 75 to 95% by mass, and more preferably 78 to 90% by mass. In the constituent fatty acid of diacylglycerol, the content of C18: 1 is preferably 25 to 75% by mass, and more preferably 30 to 70% by mass. In the constituent fatty acid of diacylglycerol, the content of C18: 2 is preferably 10 to 60% by mass, and more preferably 15 to 55% by mass.
本発明に用いられるジアシルグリセロールの構成脂肪酸中、飽和脂肪酸の割合は０〜３０質量％であることが好ましく、０〜２０質量％であることがより好ましく、２〜１５質量％であることがさらに好ましい。該飽和脂肪酸の炭素数は１２〜２４であることが好ましく、１６〜１８であることがより好ましい。該飽和脂肪酸としては、パルミチン酸やステアリン酸等が挙げられる。 In the constituent fatty acid of the diacylglycerol used in the present invention, the proportion of saturated fatty acid 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.
本発明に用いられるジアシルグリセロールには、良好な風味等を得る観点から、グリセリンの１位と３位のヒドロキシル基に脂肪酸がエステル結合した構造をもつ１，３−ジアシルグリセロールが含まれることが好ましい。本発明に用いられるジアシルグリセロールに占める１，３−ジアシルグリセロールの割合は５０〜１００質量％であることが好ましい。 The diacylglycerol used in the present invention preferably contains 1,3-diacylglycerol having a structure in which a fatty acid is ester-bonded to the 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.
本発明の乳化組成物の油相成分中において、ジアシルグリセロールの含有量は５〜６０質量％であるが、５〜４０質量％であることが好ましい。また、当該ジアシルグリセロールの含有量は１０〜５８質量％であることも好ましく、１０〜４０質量％であることがより好ましく、１２〜３５質量％であることがさらに好ましく、１５〜３５質量％であることがさらに好ましい。 In the oil phase component of the emulsion composition of the present invention, the content of diacylglycerol is 5 to 60% by mass, preferably 5 to 40% by mass. The content of the diacylglycerol is also 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.
本発明に用いられるトリアシルグリセロールに特に制限はないが、その構成脂肪酸中、炭素数１４以下の脂肪酸の割合が１２質量％以下であることが好ましく、１０質量％以下であることがより好ましい。また、前記構成脂肪酸中、炭素数１４以下の脂肪酸の割合は０．１質量％以上であることが好ましく、０．５質量％以上であることがより好ましく、０．８質量％以上であることがさらに好ましい。 Although there is no restriction | limiting in particular in the triacylglycerol used for this invention, It is preferable that the ratio of a C14 or less fatty acid is 12 mass% or less in the constituent fatty acid, and it is more preferable that it is 10 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.
本発明に用いられるトリアシルグリセロールは、その構成脂肪酸中のラウリン酸(Ｃ１２:０とも略す。)の割合が０．３〜６質量％であることが好ましく、０．５〜６質量％であることがより好ましく、２〜５質量％であることがさらに好ましい。ラウリン酸の割合が６質量％を超えると、ラウリン系油脂特有の低温劣化や加水分解による石鹸臭が生じやすくなる。 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. Is more preferable, and it is further more preferable that it is 2-5 mass%. When 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.
本発明に用いられるトリアシルグリセロールは、その構成脂肪酸中のパルミチン酸(Ｃ１６:０とも略す。)の割合が１０〜４３質量％であることが好ましく、１５〜４０質量％であることがより好ましく、２０〜４０質量％であることがさらに好ましく、２５〜３６質量％であることが特に好ましい。 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. More preferably, it is 20-40 mass%, It is especially preferable that it is 25-36 mass%.
本発明に用いられるトリアシルグリセロールの構成脂肪酸中、オレイン酸（Ｃ１８：１シスとも略す。）の割合は２５〜５５質量％であることが好ましく、３０〜５５質量％であることがより好ましく、３５〜５０質量％であることがさらに好ましい。 In the constituent fatty acid of the triacylglycerol used in the present invention, the proportion of oleic acid (also abbreviated as C18: 1 cis) is preferably 25 to 55% by mass, more preferably 30 to 55% by mass, More preferably, it is 35-50 mass%.
本発明の乳化組成物の油相成分中において、トリアシルグリセロールの含有量は３５〜９０質量％であり、６０〜９０質量％であることが好ましく、６３〜８８質量％であることがより好ましい。 In the oil phase component of the emulsion composition of the present invention, the content of triacylglycerol is 35 to 90% by mass, preferably 60 to 90% by mass, and more preferably 63 to 88% by mass. .
本発明の乳化組成物の油相成分中のモノアシルグリセロール、ジアシルグリセロール及びトリアシルグリセロールの合計である全アシルグリセロールは、その構成脂肪酸にトランス脂肪酸を含んでもよいが、全アシルグリセロールを構成する全構成脂肪酸に占めるトランス脂肪酸の割合は５質量％以下であることが好ましく、０．１〜５質量％であることがより好ましく、１〜３質量％であることがさらに好ましく、１〜２質量％であることがさらに好ましく、１．５〜２質量％であることがさらに好ましい。 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. It is more preferable that it is 1.5 to 2% by mass.
本発明の乳化組成物における油相成分の上昇融点は２０〜５０℃であり、２５〜４０℃であることが好ましく、３３〜４０℃であることがより好ましく、３５〜３８℃であることがさらに好ましい。上昇融点が低すぎるとマーガリン等の油中水型乳化物の製造が困難となる。また、上昇融点が高すぎると製造したマーガリン等の油中水型乳化物が硬くなりすぎて使用性に劣る結果となる。 The rising melting 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, and more 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.
本発明の乳化組成物は油相中にリン脂質を含有してもよい。本発明の乳化組成物には、当該リン脂質として、フォスファチジルコリン、フォスファチジルエタノールアミン、フォスファチジルイノシトール、フォスファチジン酸等又はこれらの酵素処理物から選ばれる少なくとも１種を含有させることができる。また、上記リン脂質として、大豆レシチンや卵黄レシチン等の天然レシチン又はその酵素分解物を用いることもできる。
本発明の乳化組成物のリン脂質含有量に特に制限はないが、油相中における含有量が０．１〜１０質量％であることが好ましく、０．１〜５質量％であることがより好ましく、０．３〜１質量％であることがさらに好ましい。なお、レシチンにはリン脂質以外の成分を含むものが多いが、このようなレシチンを用いる場合には、リン脂質としての含有量が上記濃度範囲内となるように前記油相中に含有させる。
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. Moreover, natural lecithins, such as soybean lecithin and egg yolk lecithin, or its enzyme degradation product can also be used as said phospholipid.
Although there is no restriction | limiting in particular in phospholipid content of the emulsion composition of this invention, It is preferable that content in an oil phase is 0.1-10 mass%, and it is more preferable that it is 0.1-5 mass%. Preferably, it is 0.3-1 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.
本発明の乳化組成物は、油相中に、ポリグリセリン縮合リシノレイン酸エステル（ＰＧＰＲとも略す。）を含有してもよいし、また、ポリグリセリン脂肪酸エステルを含有してもよい。
上記ポリグリセリン縮合リシノレイン酸エステルは、グリセリン重合体と縮合リシノレイン酸とがエステル結合した構造の化合物である。本発明に用いるポリグリセリン縮合リシノレイン酸エステルを構成するグリセリン重合体のグリセリン単位の数に特に制限はないが、乳化安定性の観点から、グリセリン重合度を２〜１０とすることが好ましく、３〜８とすることがより好ましく、４〜６とすることがさらに好ましい。
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. There is no particular limitation on the number of glycerin units of the glycerin polymer constituting the polyglycerin condensed ricinoleate used in the present invention, 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.
また、上記ポリグリセリン脂肪酸エステルは、グリセリン重合体と脂肪酸とがエステル結合した化合物である。当該ポリグリセリン脂肪酸エステルはＨＬＢ値が６以下であるが、乳化安定性の観点から、ＨＬＢ値は２〜５であることが好ましく、３〜４であることがより好ましい。本発明において、ＨＬＢ値は下記の数式で表されるGriffin法（W.C.Griffin,J.Soc.Cosmetic.Chemists.,1,311(1949)）により計算した値である。
ＨＬＢ＝２０×（親水基部分の分子量）／（界面活性剤の分子量）
上記ポリグリセリン脂肪酸エステルを構成するグリセリン重合体のグリセリン単位の数に特に制限はないが、所望のＨＬＢ値とするために、グリセリンの重合度を６〜１４とすることが好ましく、８〜１２とすることがより好ましく、９〜１１とすることがさらに好ましい。
また、本発明の乳化組成物に含有されるポリグリセリン脂肪酸エステルを構成する脂肪酸は、好ましくは炭素数１８〜２４、より好ましくは２０〜２２の不飽和脂肪酸が主体であることが好ましく、該構成脂肪酸の７０〜１００質量％、より好ましくは８０〜１００質量％が上記不飽和脂肪酸であることが好ましい。当該不飽和脂肪酸は、エルカ酸を含むことが好ましい。
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. In the present invention, the HLB value is a value calculated by the Griffin method (WCGriffin, J. Soc. Cosmetics. Chemists., 1, 311 (1949)) represented by the following formula.
HLB = 20 × (molecular weight of hydrophilic group part) / (molecular weight of surfactant)
Although there is no restriction | limiting in particular in the number of the glycerol unit of the glycerol polymer which comprises the said polyglycerol fatty acid ester, In order to set it as a desired HLB value, it is preferable to set the polymerization degree of glycerol to 6-14, and 8-12. More preferably, it is more preferably 9-11.
The fatty acid constituting the polyglycerin 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 70-100 mass% of a fatty acid, More preferably, 80-100 mass% is the said unsaturated fatty acid. The unsaturated fatty acid preferably contains erucic acid.
本発明の乳化組成物のポリグリセリン縮合リシノレイン酸エステル又はポリグリセリン脂肪酸エステルの含有量に特に制限はないが、油相中における含有量が、０．０５〜３質量％であることが好ましく、０．０６〜２．２質量％であることがより好ましく、０．０６〜２質量％であることがさらに好ましく、０．１４〜２質量％であることがさらに好ましく、０．１４〜１質量％であることがさらに好ましく、０．１６〜０．６質量％であることがさらに好ましい。本発明の乳化組成物は、ポリグリセリン縮合リシノレイン酸エステル及びポリグリセリン脂肪酸エステルの双方を含有してもよく、その場合には、油相中のポリグリセリン縮合リシノレイン酸エステル及びポリグリセリン脂肪酸エステルの総含有量を上記濃度範囲内とすることが好ましい。 Although there is no restriction | limiting in particular in content of the polyglycerol condensed ricinoleic acid ester or polyglycerol fatty acid ester of the emulsion composition of this invention, It is preferable that content in an oil phase is 0.05-3 mass%, 0 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 0.16-0.6 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.
本発明のベーカリー用乳化組成物における油相成分中のモノアシルグリセロールとジアシルグリセロールとトリアシルグリセロールは、以下の油脂を配合することにより調製されうる。当該「油脂」とは、モノアシルグリセロール、ジアシルグリセロール及びトリアシルグリセロールのいずれかを少なくとも含有するものである。当該油脂は、植物油、動物油等の原料油脂とグリセリンとのエステル交換反応、又は原料油脂由来の脂肪酸組成物とグリセリンとのエステル化反応等任意の方法により得られうる。エステル交換反応やエステル化反応は、アルカリ又は酸性触媒等を用いた化学反応法やリパーゼ等の油脂加水分解酵素を用いた生化学反応法等により行うことができる。上記エステル交換反応は、例えば原料油脂とグリセリンとをナトリウムメトキシド等の塩基性触媒の存在下で反応させることで行うことができる。また、上記エステル化反応は、例えば上記原料油脂由来の脂肪酸組成物とグリセリンとを酵素の存在下で反応させることで行うことができる。
上記原料油脂は、構成脂肪酸として炭素数１６〜２２の脂肪酸を有していることが好ましく、炭素数１８の不飽和脂肪酸を有することがより好ましい。原料油脂の具体例として、ナタネ油、コーン油、大豆油、パーム油、サフラワー油、オリーブ油、綿実油、米油、ひまわり油、ごま油、ラード、牛脂、魚油、もしくはこれらの分別油、エステル交換油、硬化油、又はこれらの混合油脂が挙げられる。上記のように調製した油脂組成物のアシルグリセロール組成は後述する方法で測定することができる。
The monoacylglycerol, diacylglycerol, and triacylglycerol in the oil phase component in the emulsion composition for bakery 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. Moreover, 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 material fats and oils preferably include fatty acids having 16 to 22 carbon atoms as constituent fatty acids, and more preferably unsaturated fatty acids having 18 carbon atoms. Specific examples of 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.
本発明の乳化組成物における油相成分は、上記の反応により得られた油脂と、前記原料油脂とを含んでもよい。また、本発明のベーカリー用乳化組成物における油相成分は、精製したモノアシルグリセロールをさらに含んでもよいし、リン脂質含有製剤中の油脂をさらに含んでもよい。精製モノアシルグリセロールは、原料油脂を部分分解した後分離精製することで得られうる。 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 emulsified composition for a bakery of the present invention may further contain a purified monoacylglycerol, or may further contain an oil and fat in a phospholipid-containing preparation. Purified monoacylglycerol can be obtained by partially decomposing raw oil and fat and then separating and purifying it.
本発明の乳化組成物は、油相成分に乳製品、乳化剤、風味成分等を含有してもよい。 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.
本発明の乳化組成物は、水相成分に、風味成分、乳タンパク、デンプン、増粘多糖類、ゼラチン等の熱可塑性タンパク質、食塩等が含まれてもよい。
また、乳化組成物の劣化を抑えるために、本発明の乳化組成物には、抗酸化剤が含まれてもよい。抗酸化剤としては、パルミチン酸エステルやステアリン酸エステル等のアスコルビン酸エステル、トコフェロール、茶、ローズマリー等のハーブ、桃の茶や根塊から抽出した天然抗酸化成分等が挙げられる。
In the emulsified composition of the present invention, the aqueous phase component may contain a flavor component, milk protein, starch, thickening polysaccharide, thermoplastic protein such as gelatin, salt and the like.
Moreover, in order to suppress deterioration of an emulsion composition, the emulsion composition of this invention may contain an antioxidant. Examples of 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.
本発明の油中水型の乳化組成物は常法により調製することができる。例えば、上述してきた本発明の乳化組成物の油相と同じ成分組成の油脂組成物を５０〜８０℃程度の温度で加熱攪拌し、これに５０〜８０℃程度に加熱した水又は水を基質とする水溶液を除々に添加しながらホモミキサーで攪拌乳化後冷却することで本発明の油中水型乳化組成物を得ることができる。本発明の油中水型乳化組成物において、上記油脂組成物に由来する油相と上記の水又は水を基質とする水溶液に由来する水相の質量比は、油相：水相＝２０：８０〜８５：１５であることが好ましく、４０：６０〜８５：１５であることがより好ましく、４５：５５〜８０：２０であることがさらに好ましく、４５：５５〜７０：３０であることがさらに好ましく、５０：５０〜６５：３５であることが殊更好ましい。 The water-in-oil emulsion composition of the present invention can be prepared by a conventional method. For example, the 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. In the water-in-oil emulsified composition of the present invention, the mass ratio of the oil phase derived from the oil composition and the water phase derived from the water or the aqueous solution containing water as a substrate is as follows: oil phase: water phase = 20: 80 to 85:15 is preferable, 40:60 to 85:15 is more preferable, 45:55 to 80:20 is further preferable, and 45:55 to 70:30 is preferable. More preferred is 50:50 to 65:35.
本発明の乳化組成物は、ベーカリー製品等の製造に好適に用いられる。本発明の乳化組成物を生地に練りこんでおくことで、良好なソフト感を有し、しかも風味に優れたベーカリー製品等に焼き上げることができる。本発明の乳化組成物のベーカリー用とする場合の添加量は、通常のものの添加と特に異ならないが、生地中、好ましくは２〜１０質量％、より好ましくは３〜８質量％である。
上記ベーカリー製品の種類に特に制限はなく、食パン、菓子パン、特殊パン、調理パン等が挙げられる。食パンとしては、白パン、黒パン、フランスパン、バラエティーブレッド、ロール類（テーブルロール、バンズ、バターロール等）が挙げられ、特殊パンとしてはマフィン等が挙げられる。調理パンとしては、ホットドック、ハンバーガー等が挙げられ、菓子パンとしてはジャムパン、あんパン、クリームパン、レーズンパン、メロンパン、スイートロール、リッチグッズ（クロワッサン、ブリオッシュ、デニッシュ、ペストリー等）が挙げられる。
また、本発明の乳化組成物は乳化安定性に優れるため、これを用いて製造したベーカリー製品等の品質にムラが生じにくく、製品のロット間差が抑えられて歩留まりが向上しうる。
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 in the case of using the emulsion composition of the present invention for a bakery is not particularly different from the usual addition, but is preferably 2 to 10% by mass, more preferably 3 to 8% by mass in the dough.
There is no restriction | limiting in particular in the kind of said bakery product, A bread loaf, confectionery bread, special bread, cooking bread etc. are mentioned. 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.).
Moreover, since 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.
本発明の乳化組成物をパン類等のベーカリー製品の製造に使用する場合には、小麦粉１００質量部に対して、乳化組成物を２〜２０質量部配合し練りこむことで生地を製造することが好ましいが、更に３〜１８質量部、さらに４〜１５質量部、殊更５〜１０質量部配合することが、作業性の点から好ましい。前記生地を焼成することで良好なソフト感を有しながら風味にも優れたベーカリー製品が得られる。 When the emulsified composition of the present invention is used for the manufacture of bakery products such as breads, the dough is produced by mixing 2 to 20 parts by mass of the emulsified composition and kneading with respect to 100 parts by mass of flour. However, 3 to 18 parts by mass, further 4 to 15 parts by mass, and especially 5 to 10 parts by mass are particularly preferable from the viewpoint of workability. By baking the dough, a bakery product having a good soft feeling and excellent flavor can be obtained.
以下、本発明を実施例に基づきさらに詳細に説明するが、本発明はこれに限定されるものではない。
なお、下記実施例において、ＴＡＧはトリアシルグリセロールを、ＤＡＧはジアシルグリセロールを、ＭＡＧはモノアシルグリセロールを意味する。
EXAMPLES Hereinafter, although this invention is demonstrated further in detail based on an Example, this invention is not limited to this.
In the following examples, TAG means triacylglycerol, DAG means diacylglycerol, and MAG means monoacylglycerol.
[分析方法]
アシルグリセロール組成：
ガラス製サンプル瓶に、油脂サンプル約１０ｍｇとトリメチルシリル化剤（「シリル化剤ＴＨ」、関東化学製）０．５ｍＬを加え、密栓し、７０℃で１５分間加熱した。これに水１．０ｍＬとヘキサン１．５ｍＬを加え、振とうした。静置後、上層をガスクロマトグラフィー（ＧＬＣ）に供して分析した。
[Analysis method]
Acylglycerol composition:
To a glass sample bottle, about 10 mg of an oil and fat sample and 0.5 mL of a trimethylsilylating agent (“silylating agent TH”, manufactured by Kanto Chemical) were added, sealed, and heated at 70 ° C. for 15 minutes. To this, 1.0 mL of water and 1.5 mL of hexane were added and shaken. After standing, the upper layer was analyzed by gas chromatography (GLC).
構成脂肪酸組成：
日本油化学会編「基準油脂分析試験法」中の「脂肪酸メチルエステルの０１調製法（２．４．１．−１９９６）」に従って脂肪酸メチルエステルを調製し、得られたサンプルを、Ａｍｅｒｉｃａｎ Ｏｉｌ Ｃｈｅｍｉｓｔｓ． Ｓｏｃｉｅｔｙ Ｏｆｆｉｃｉａｌ Ｍｅｔｈｏｄ Ｃｅ １ｆ−９６（ＧＬＣ法）により測定した。
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).
結晶量評価方法：
油脂結晶量は、日本油化学協会制定の規準油脂分析試験法の２．２．９固体脂含量（ＮＭＲ法）に記載の方法に従い測定した。
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.
上昇融点測定方法：
上昇融点は、日本油化学協会制定の基準油脂分析試験法の２．２．４．２融点（上昇融点）に記載の方法に従い測定した。
Ascending 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.
[ジアシルグリセロール含有油脂の調製]
ウインタリングにより飽和脂肪酸を低減させた大豆油脂肪酸４５５質量部と、菜種油脂肪酸１９５質量部と、グリセリン１０７質量部とを、リポザイムＩＭ（ノボザイムス社）を使用して４０℃、０．０７ｈＰａで５時間エステル化反応を行った。次いで酵素を濾別し、脱臭処理することでＤＡＧ含有油脂を得た。なお、大豆油脂肪酸及び菜種油脂肪酸は、大豆白絞油（昭和産業社製）及び菜種白絞油（昭和産業社製）をそれぞれ酵素（商品名：リパーゼＡＹアマノ、天野エンザイム社製）で加水分解することで調製した。
[Preparation of fat and oil containing diacylglycerol]
455 parts by weight of soybean oil fatty acid, 195 parts by weight of rapeseed oil fatty acid and 107 parts by weight of glycerin, in which saturated fatty acids are reduced by wintering, are used at 40 ° C. and 0.07 hPa for 5 hours using Lipozyme IM (Novozymes). An esterification reaction was performed. Next, the enzyme was filtered off and deodorized to obtain a DAG-containing fat. In addition, 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, Inc.) It was prepared by doing.
[トランス脂肪酸含有油脂の調製]
パーム硬化油（ＩＶ（ヨウ素価）＝４０、花王社製）４５質量部と、菜種硬化油（ＩＶ＝８０、花王社製）４０質量部と、パーム油１５質量部とを混合し、常法に従い水洗／脱色／脱臭を行いトランス脂肪酸含有油脂を得た。
[Preparation of fats and oils containing trans fatty acids]
45 parts by mass of hardened palm oil (IV (iodine value) = 40, manufactured by Kao), 40 parts by weight of rapeseed hardened oil (IV = 80, manufactured by Kao), and 15 parts by weight of palm oil are mixed together, and a conventional method is mixed. Then, washing with water / decoloring / deodorizing was carried out to obtain a trans fatty acid-containing fat.
[低トランス脂肪酸油脂の調製]
パーム油（KECK SENG社製）６０質量部と、パーム分別油（ＩＶ＝６０、日清オイリオ社製）３０質量部と、ヤシ油１０質量部とを用いて、ナトリウムメチラートを触媒としてランダムエステル交換を行った後、常法に従い水洗／脱色／脱臭を行い低トランス脂肪酸油脂Ａを得た。
[Preparation of low trans fatty acid oil]
Random ester using sodium methylate as a catalyst using 60 parts by weight of palm oil (KECK SENG), 30 parts by weight of palm fractionated oil (IV = 60, manufactured by Nisshin Oillio Co., Ltd.) and 10 parts by weight of coconut oil After the replacement, washing with water / decoloring / deodorizing was performed according to a conventional method to obtain a low trans fatty acid fat A.
パーム油（KECK SENG社製）６５質量部と、パーム分別油（ＩＶ＝６０、日清オイリオ社製）２５質量部と、菜種白絞油１０質量部とを用いて、ナトリウムメチラートを触媒としてランダムエステル交換を行った後、常法に従い水洗／脱色／脱臭を行い低トランス脂肪酸油脂Ｂを得た。 Using 65 parts by mass of palm oil (manufactured by KECK SENG), 25 parts by mass of palm fractionated oil (IV = 60, manufactured by Nisshin Oilio Co., Ltd.), and 10 parts by mass of rapeseed white drawn oil, sodium methylate as a catalyst After random transesterification, washing with water / decoloring / deodorizing was performed according to a conventional method to obtain a low trans fatty acid oil B.
大豆油にニッケル触媒を用いてＩＶ＝１になるまで水素添加を行い、低トランス脂肪酸油脂Ｃを得た。 Hydrogenation was performed on soybean oil using a nickel catalyst until IV = 1, and low trans fatty acid oil C was obtained.
[調製例１ 油中水型乳化組成物の調製−１]
菜種白絞油（日清オイリオ社製）、上記のＤＡＧ含有油脂、上記のトランス脂肪酸含有油脂、上記の低トランス脂肪酸油脂Ａ、Ｂ及びＣ、不飽和モノアシルグリセロール製剤（商品名：エキセルＯ−９５Ｒ、花王社製）並びにレシチン（商品名：レシチンデラックス、日清オイリオ社製）を下記表１及び２の（ａ）欄に示す割合（単位：質量部）で混合し、６０℃に加熱して攪拌溶解することで油相成分を調製した。
[Preparation Example 1 Preparation of water-in-oil emulsion composition-1]
Rapeseed white squeezed oil (manufactured by Nisshin Oilio Co., Ltd.), the above-mentioned DAG-containing fats and oils, the above-mentioned trans fatty acid-containing fats and oils, the above-mentioned low-trans fatty acid fats and oils A, B and C, 95R, manufactured by Kao Co., Ltd.) and lecithin (trade name: lecithin deluxe, manufactured by Nisshin Oilio Co., Ltd.) at the ratio (unit: part by mass) shown in the column (a) of Tables 1 and 2 below, and heated to 60 ° C. The oil phase component was prepared by stirring and dissolving.
上記油相成分に、下記表１及び２の（ａ）欄に示す割合（単位：質量部）で、６０℃に加熱した水道水を徐々に添加しながらホモミキサー（特殊機化工業社製）で攪拌乳化を行い（７０００ｒｐｍ、１０分間）、油中水型乳化組成物（本発明品１〜１１、比較品１〜７）を得た。その後、チラー（乳化混練機、多摩精器工業社製）を用いて１５℃まで冷却し、３０℃で１日間保存した後、冷蔵庫（５℃）にて１日保存し、後述する試験例に用いた。 Homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) while gradually adding tap water heated to 60 ° C. in the ratio (unit: part by mass) shown in the column (a) of Tables 1 and 2 below to the oil phase component. The mixture was stirred and emulsified (7000 rpm, 10 minutes) to obtain a water-in-oil emulsion composition (present products 1-11, comparative products 1-7). Then, after cooling to 15 ° C. using a chiller (emulsification kneader, manufactured by Tama Seiki Kogyo Co., Ltd.), storing at 30 ° C. for 1 day, storing in a refrigerator (5 ° C.) for 1 day. Using.
[調製例２ 油中水型乳化組成物の調製−２]
菜種白絞油（日清オイリオ社製）、上記のＤＡＧ含有油脂、ポリグリセリン縮合リシノレイン酸エステル（商品名：サンソフトＮｏ．８１８ＳＫ、太陽化学社製）上記の低トランス脂肪酸油脂Ａ、不飽和モノアシルグリセロール製剤（商品名：エキセルＯ−９５Ｒ、花王社製）並びにレシチン（商品名：レシチンデラックス、日清オイリオ社製）を下記表３の（ａ）欄に示す割合（単位：質量部）で混合し、６０℃に加熱して攪拌溶解することで油相成分を調製した。
[Preparation Example 2 Preparation of water-in-oil emulsion composition-2]
Rapeseed white squeezed oil (manufactured by Nisshin Oilio Co., Ltd.), the above-mentioned DAG-containing fats and oils, polyglycerin condensed ricinoleic acid ester (trade name: Sunsoft No. 818SK, Taiyo Kagaku Co., Ltd.) Acylglycerol preparations (trade name: Excel O-95R, manufactured by Kao Corporation) and lecithin (trade names: lecithin deluxe, manufactured by Nisshin Oilio Co., Ltd.) in the proportions (unit: parts by mass) shown in the column (a) of Table 3 below. The oil phase component was prepared by mixing, heating to 60 ° C. and dissolving with stirring.
上記油相成分に、下記表３の（ａ）欄に示す割合（単位：質量部）で、６０℃に加熱した水道水を徐々に添加しながらホモミキサー（特殊機化工業社製）で攪拌乳化を行い（７０００ｒｐｍ、１０分間）、油中水型乳化組成物（本発明品１２〜１６、比較品８及び９）を得た。その後、チラー（乳化混練機、多摩精器工業社製）を用いて１５℃まで冷却し、３０℃で１日間保存した後、冷蔵庫（５℃）にて１日保存し、後述する試験例に用いた。 Stirring with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) while gradually adding tap water heated to 60 ° C. in the ratio (unit: part by mass) shown in the column (a) of Table 3 below to the oil phase component. Emulsification was performed (7000 rpm, 10 minutes) to obtain a water-in-oil emulsion composition (invention products 12 to 16, comparative products 8 and 9). Then, after cooling to 15 ° C. using a chiller (emulsification kneader, manufactured by Tama Seiki Kogyo Co., Ltd.), storing at 30 ° C. for 1 day, storing in a refrigerator (5 ° C.) for 1 day. Using.
なお、参考のため、上記の菜種白絞油、ＤＡＧ高含有油、トランス脂肪酸含有油脂、低トランス脂肪酸油脂Ａ、Ｂ及びＣ、エキセルＯ−９５Ｒについて、アシルグリセロール組成及び全アシルグリセロールを構成する脂肪酸の組成を表４に示す（単位：質量％）。 For reference, the above rapeseed white squeezed oil, DAG high oil content, trans fatty acid oil and fat, low trans fatty acid oils A, B and C, and Excel O-95R, the acylglycerol composition and the fatty acids constituting the total acylglycerol The composition is shown in Table 4 (unit: mass%).
本発明品１〜１６、比較品１〜９の油相中における不飽和モノアシルグリセロールの含有量、ジアシルグリセロールの含有量、トリアシルグリセロールの含有量を前記表１〜３の（ｂ）欄に示す（油相中濃度、単位：質量％）。また、油相中の全アシルグリセロールを構成する全脂肪酸に占めるトランス脂肪酸の割合を併せて前記表１〜３の（ｂ）欄に示す（単位：質量％）。さらに表３の（ｂ）欄では、油相中におけるポリグリセリン縮合リシノレイン酸エステルの含有量も示した（油相中濃度、単位：質量％）。 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%). Moreover, the ratio of the trans fatty acid to the total fatty acid which comprises all the acylglycerols in an oil phase is collectively shown in the (b) column of the said Tables 1-3 (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%).
また、本発明品１〜１６、比較品１〜９における油相の上昇融点（単位：℃）、及び２０℃における油相中の結晶量（油相中濃度、単位：質量％）を前記表１〜３の（ｃ）上欄に示す。 In addition, the rising melting point (unit: ° C.) of the oil phase in the present invention products 1 to 16 and comparative products 1 to 9 and the amount of crystals in the oil phase at 20 ° C. (concentration in the oil phase, unit: mass%) It is shown in (c) upper column of 1-3.
比較品１、２及び８は、不飽和モノアシルグリセロールの油相中濃度が本発明で規定するよりも低い例であり、比較品３及び９は、不飽和モノアシルグリセロールの油相中濃度が本発明で規定するよりも高い例である。比較品４は、ジアシルグリセロールの油相中濃度が本発明で規定するよりも低く、トリアシルグリセロールの油相中濃度が本発明で規定するよりも高い例であり、比較品５は、ジアシルグリセロールの油相中濃度が本発明で規定するよりも高く、トリアシルグリセロールの油相中濃度が本発明で規定するよりも低いのに加えて、油相の上昇融点も本発明よりも高くなっている例である。また、比較品６及び７のアシルグリセロール組成は本発明で規定する範囲内であるが、比較品６では油相の上昇融点が本発明で規定するより高く、比較品７では油相の上昇融点が本発明で規定するより低くなっている。 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. In addition to the fact that the concentration in the oil phase is higher than that prescribed in the present invention and the concentration in the oil phase of triacylglycerol is lower than that prescribed in the present invention, the rising melting point of the oil phase is also higher than that in the present invention. This is an example. 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.
また、本発明品１〜１６、比較品１〜９の油相中トリアシルグリセロールの構成脂肪酸組成を前記表１〜３の（ｃ）下欄に示す。ここに示される数値は、トリアシルグリセロールの全構成脂肪酸の総質量に対する各脂肪酸の割合（質量％）である。 The constituent fatty acid compositions of triacylglycerols in the oil phase of the present invention products 1 to 16 and comparative products 1 to 9 are shown in the lower column of Tables 1 to 3 (c). 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.
また、本発明品１〜１６、比較品１〜９に含まれるモノアシルグリセロールについて、その構成脂肪酸に占める飽和脂肪酸並びにモノエン脂肪酸、ジエン脂肪酸及びポリエン脂肪酸の各脂肪酸の割合を前記表１〜３の（ｄ）欄に示す。ここに示される数値は、モノアシルグリセロールの構成脂肪酸の総質量に対する各脂肪酸の割合（質量％）である。 Moreover, about the monoacylglycerol contained in this invention products 1-16 and comparative products 1-9, the ratio of each fatty acid of the saturated fatty acid and monoene fatty acid, a diene fatty acid, and a polyene fatty acid which occupies for the constituent fatty acid of said Tables 1-3 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.
また、本発明品１〜１６、比較品１〜９に含まれるジアシルグリセロールについて、その構成脂肪酸に占める飽和脂肪酸並びにモノエン脂肪酸、ジエン脂肪酸及びポリエン脂肪酸の各脂肪酸の割合を前記表１〜３の（ｅ）欄に示す。ここに示される数値は、ジアシルグリセロールの構成脂肪酸の総質量に対する各脂肪酸の割合（質量％）である。 Moreover, about the diacylglycerol contained in this invention products 1-16 and the comparative products 1-9, the ratio of each fatty acid of the saturated fatty acid and the monoene fatty acid, the diene fatty acid, and the polyene fatty acid which occupy for the constituent fatty acid of the above-mentioned Tables 1-3 ( 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.
試験例１ 油中水型乳化組成物の安定性
調製例１及び２で調製した油中水型乳化組成物について乳化安定性を試験した。具体的には、本発明品１〜１６及び比較品１〜９について、その１００ｍＬを乳化試験管に採取し、４５℃で４時間経過した後の離水量を指標にして乳化安定性を評価した。乳化安定性の評価基準を下記に示す。
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, about this invention products 1-16 and comparative products 1-9, 100 mL was extract | collected to the emulsification test tube, and the emulsification stability was evaluated by making into the parameter | index the water separation amount after passing 4 hours at 45 degreeC. . The evaluation criteria for emulsion stability are shown below.
＜乳化安定性評価基準＞
５点：乳化安定性が非常に良好であり、離水しない。
４点：底面に離水が認められるが、良好な乳化状態である。
３点：油水が若干分離するが、良好な乳化状態である。
２点：油水が分離し、乳化状態が不良である。
１点：油水の分離が激しく、乳化状態が著しく不良である。
<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.
結果を前記表１〜３の（ｆ）上欄に示す。 The results are shown in the upper column of Tables 1 to 3 (f).
この結果から、不飽和モノアシルグリセロールの油相中濃度が最も低い比較品２及び８では、油水が分離して乳化状態が不良であり、それ以外の調製品では乳化状態が良好であることがわかる。また、油相がポリグリセリン縮合リシノレイン酸エステルを含むと、乳化安定性がより向上する傾向が認められた。 From these results, it can be seen that in Comparative Products 2 and 8 where the concentration of unsaturated monoacylglycerol in the oil phase is the lowest, the oil / water is separated and the emulsified state is poor, and in other preparations, the emulsified state is good. Recognize. Moreover, when the oil phase contained polyglycerin condensed ricinoleic acid ester, a tendency to improve the emulsion stability was recognized.
試験例２ 油中水型乳化組成物の作業性
調製例１及び２で調製した油中水型乳化組成物について製パン時における作業性を評価した。具体的には、本発明品１〜１６及び比較品１〜９を５℃で３０日間保存後、２０℃において製パンの生地に練り込む際の乳化組成物の組織の状態、組織の伸びやすさ及び油水の分離状態を指標にして作業性を評価した。作業性の評価基準を下記に示す。
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 storing the products 1-16 of the present invention and the comparative products 1-9 at 5 ° C. for 30 days, the tissue state of the emulsion composition when kneaded into the bread dough at 20 ° C., the tissue is easily stretched The workability was evaluated using the thickness and separation of oil and water as indices. The evaluation criteria for workability are shown below.
＜作業性評価基準＞
５点：組織が非常に滑らかで伸びやすく、離水しない。
４点：組織が比較的滑らかで伸びやすく、離水しない。
３点：組織がやや伸びにくいが、離水はしない。
２点：水が分離してにじみ、組織が伸びにくい。
１点：完全に離水し、組織がボソボソで均一に伸びない。
結果を前記表１〜３の（ｆ）下欄に示す。
<Workability evaluation criteria>
5 points: The structure is very smooth and easy to stretch and does not release water.
4 points: The structure is relatively smooth and easily stretched, and does not release water.
3 points: The structure is slightly difficult to stretch, but does not release water.
2 points: Water separates and spreads, and the structure is difficult to stretch.
1 point: Water is completely removed and the structure does not stretch uniformly.
A result is shown to the lower column of the said Table 1-3 (f).
この結果から、上昇融点が本発明よりも低い比較品７において、作業性が著しく悪化することがわかった。また、不飽和モノアシルグリセロールの油相中濃度が最も低い比較品２及び８でもまた、離水が認められ組織が伸びにくく作業性に劣る結果となった。それ以外の調製品では概ね良好な作業性を示した。 From this result, it was found that the workability was remarkably deteriorated in the comparative product 7 whose rising melting point was lower than that of the present invention. Further, comparative products 2 and 8 having the lowest unsaturated monoacylglycerol concentration in the oil phase also showed water separation, resulting in poor tissue work and poor workability. The other preparations showed good workability.
調製例３ パンの調製
上記各乳化組成物を用いて下記方法によりパンを製造した。
Preparation Example 3 Preparation of Bread Bread was produced by the following method using each of the above emulsion compositions.
強力小麦粉（日清製粉社製）７０．０質量部、イースト（オリエンタル酵母社製）２．０質量部、イーストフード（オリエンタル酵母社製）０．１質量部、乳化剤製剤エマルジーＭＭ１００（リケン社製）０．３質量部、水４０．０質量部をボール（１０コート）に入れ、竪型ミキサー（１０コートミキサー、攪拌にフック使用、関東混合機工社製）を用い、２５．０±０．５℃の温度下、低速で３分間、続いて高速で２分間混捏した。混捏した生地を２８．０℃（湿度８０％）で４時間３０分発酵（中種発酵）させた（発酵終了温度２９．０±０．５℃）。
続いて上記中種発酵生地に、強力小麦粉（日清製粉社製）３０．０質量部、上白糖５．０質量部、食塩２．０質量部、脱脂粉乳２．０質量部、水２５．０質量部を加えて、上記竪型ミキサーを用いて低速で３分間、続いて高速３分間混捏後、調製例１及び２で調製した油中水型乳化組成物６．０質量部を添加し、さらに低速で３分間続いて中速で２分間、さらに高速で３分間混捏して本捏生地を得た（捏上生地温度２８．０±０．５℃）。
本捏生地を２８．０℃（湿度８０％）で３０分間静置してフロアータイムをとり、混捏時の生地のダメージを回復させてから、約２２５ｇの生地に分割した。分割生地を２８．０℃（湿度８０％）で２０分間静置してベンチタイムをとり、分割による生地ダメージを回復させてからモルダーで成形した。成形した生地６個を焼き型に充填し、３８．０℃（湿度８０％）で６０分間発酵（ホイロ）させた後、２０５℃のオーブンで４０分間焼成した。焼成後、室温（約２０．０℃）で４５分間静置して冷却し、ビニール袋に入れて密閉した上で２０．０℃にて２４時間保存し、試験用の食パンとした。
70.0 parts by weight of strong wheat flour (Nisshin Flour Mills), 2.0 parts by weight of yeast (manufactured by Oriental Yeast), 0.1 parts by weight of yeast food (manufactured by Oriental Yeast), emulsifier formulation Emulsy MM100 (manufactured by Riken) ) 0.3 parts by mass and 40.0 parts by mass of water were placed in a ball (10 coats), and a vertical mixer (10 coat mixer, hook used for stirring, manufactured by Kanto Mixer Co., Ltd.) was used. At a temperature of 5 ° C., the mixture was mixed for 3 minutes at low speed and then for 2 minutes at high speed. The kneaded dough was fermented (medium seed fermentation) at 28.0 ° C. (humidity 80%) for 4 hours 30 minutes (fermentation end temperature 29.0 ± 0.5 ° C.).
Subsequently, 30.0 parts by weight of strong wheat flour (Nisshin Flour Milling Co., Ltd.), 5.0 parts by weight of super white sugar, 2.0 parts by weight of salt, 2.0 parts by weight of skim milk powder, 25. Add 0 parts by weight, and after mixing for 3 minutes at low speed, then for 3 minutes at high speed, add 6.0 parts by weight of the water-in-oil emulsion composition prepared in Preparation Examples 1 and 2. Further, 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. Six pieces of the formed dough were filled in a baking mold, fermented at 38.0 ° C. (humidity 80%) for 60 minutes, and then baked in an oven at 205 ° C. for 40 minutes. After baking, it was allowed to stand for 45 minutes at room temperature (about 20.0 ° C.), cooled, sealed in a plastic bag, stored at 20.0 ° C. for 24 hours, and used as a test bread.
試験例３ パン品質の官能評価
上記調製例３で製造したパンについて、専門パネル１０名にて、ソフト感と風味の２つの独立した観点から品質を評価した。ソフト感と風味の各評価基準を下記表５に示す。
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.
結果を前記表１〜３の（ｇ）欄に示す。 A result is shown to the (g) column of the said Tables 1-3.
この結果から、不飽和モノアシルグリセロールの油相中濃度が高すぎる乳化組成物を用いると食パンの風味が著しく悪化した（比較品３及び９）。また、不飽和モノアシルグリセロールが本発明で規定する範囲内であっても、ジアシルグリセロールとトリアシルグリセロール本発明で規定する範囲から外れたものや、上昇融点が本発明で規定する範囲から外れたものを用いると、パンのソフト感と風味のいずれにおいても低い評価となった（比較品４〜７）。なお、不飽和モノアシルグリセロールの含有量が本発明で規定するよりも低い場合には、パンのソフト感や風味については顕著に悪化することはなかった（比較品１、２及び８）。
一方、本発明品１〜１６の乳化組成物を用いた場合にはソフト感と風味の双方において良好なパンが製造できた。
From this result, the flavor of bread was significantly deteriorated when an emulsified composition in which the concentration of unsaturated monoacylglycerol in the oil phase was too high was used (Comparative products 3 and 9). Even if the unsaturated monoacylglycerol is within the range specified in the present invention, diacylglycerol and triacylglycerol are out of the range specified in the present invention, and the rising melting point is out of the range specified in the present invention. When using a thing, it became low evaluation in any of the soft feeling and flavor of bread (comparative products 4-7). In addition, when content of unsaturated monoacylglycerol was lower than prescribed | regulated by this invention, about the soft feeling and flavor of bread, it did not deteriorate notably (Comparative products 1, 2, and 8).
On the other hand, when the emulsified compositions of the products 1 to 16 of the present invention were used, good bread could be produced in both soft feeling and flavor.
続いて、上記試験例１〜３の評価結果を総合的に検討することで、油中水型乳化組成物の実用性を評価した。総合評価は下記の基準に則った。 Subsequently, the practicality of the water-in-oil emulsion composition was evaluated by comprehensively examining the evaluation results of Test Examples 1 to 3. The overall evaluation was based on the following criteria.
＜総合評価基準＞
４：評価点数の合計点が１８以上である。
３：評価点数の合計点が１５以上１８未満であり、かつ、ソフト感及び風味のいずれかの評価で２以下の点数を含まない。
２：評価点数の合計点が１３以上１５未満であり、かつ、ソフト感及び風味のいずれかの評価で２以下の点数を含まない。
１：評価点数の合計点が１３未満であるか、又はソフト感及び風味のいずれかの評価で２以下の点数を含む。
<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.
結果を前記表１〜３の（ｈ）欄に示す。 A result is shown to the (h) column of the said Tables 1-3.
この結果から、比較品２、４〜８では評価点数の合計点が１３未満と低い値となった。一方、比較品３及び９では、評価点数の合計点が１６となり、比較的高い点数となったものの、パンの風味が顕著に劣るため実用に耐える品質ではなかった。また、比較品の中で総合評価が最も高かったのは比較品１であるが、それでも総合評価は２に留まるものであった。このように、比較品１〜９の油中水型乳化組成物は実用性に劣るものであった。
これに対し本発明品１〜１６ではいずれも総合評価が３又は４となり、実用に耐えうる優れた油中水型の乳化組成物であった。
From this result, in the comparative products 2, 4 to 8, the total score of the evaluation scores was less than 13 and a low value. On the other hand, in 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. Further, the comparative product 1 had the highest overall evaluation among the comparative products, but the overall evaluation still remained at 2. Thus, the water-in-oil emulsion compositions of Comparative products 1 to 9 were inferior in practicality.
On the other hand, in the products 1 to 16 of the present invention, the overall evaluation was 3 or 4, and they were excellent water-in-oil emulsion compositions that could withstand practical use.
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011137183A JP2012034687A (en) | 2010-07-14 | 2011-06-21 | Water-in-oil emulsion composition |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010159530 | 2010-07-14 | ||
| JP2010159530 | 2010-07-14 | ||
| JP2011137183A JP2012034687A (en) | 2010-07-14 | 2011-06-21 | Water-in-oil emulsion composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2012034687A true JP2012034687A (en) | 2012-02-23 |
Family
ID=45469314
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2011137183A Pending JP2012034687A (en) | 2010-07-14 | 2011-06-21 | Water-in-oil emulsion composition |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JP2012034687A (en) |
| KR (1) | KR101911095B1 (en) |
| CN (1) | CN102970876B (en) |
| TW (1) | TWI528901B (en) |
| WO (1) | WO2012008309A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2020146067A (en) * | 2015-04-22 | 2020-09-17 | ミヨシ油脂株式会社 | Plastic fat and oil composition and food to which plastic fat and oil composition is added |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04258242A (en) * | 1991-02-07 | 1992-09-14 | Kanegafuchi Chem Ind Co Ltd | Low-fat water-in-oil type emulsified fatty oil composition |
| JP2002138297A (en) * | 2000-08-08 | 2002-05-14 | Kao Corp | Oil composition |
| JP2010011798A (en) * | 2008-07-04 | 2010-01-21 | Nof Corp | Breadmaking oil-and-fat composition |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0675469B2 (en) * | 1989-05-01 | 1994-09-28 | 花王株式会社 | Edible oil and fat composition |
| JP3550017B2 (en) * | 1998-03-03 | 2004-08-04 | 花王株式会社 | Water-in-oil type emulsified fat composition |
| DK1079699T3 (en) * | 1998-05-21 | 2002-04-22 | Kao Corp | Water-in-oil emulsified fat composition |
| DE60115660T2 (en) * | 2000-08-08 | 2006-08-03 | Kao Corp. | OIL / GREASE COMPOSITION |
| JP2002112692A (en) | 2000-10-10 | 2002-04-16 | Riken Vitamin Co Ltd | Emulsifying agent composition for bread |
| JP4995377B2 (en) * | 2001-04-26 | 2012-08-08 | 花王株式会社 | Oil composition |
| CN1611122A (en) * | 2003-10-27 | 2005-05-04 | 南海油脂工业(赤湾)有限公司 | Edible oil containing diglyceride |
-
2011
- 2011-06-21 JP JP2011137183A patent/JP2012034687A/en active Pending
- 2011-06-29 WO PCT/JP2011/064972 patent/WO2012008309A1/en not_active Ceased
- 2011-06-29 KR KR1020127034246A patent/KR101911095B1/en active Active
- 2011-06-29 CN CN201180032857.6A patent/CN102970876B/en active Active
- 2011-07-04 TW TW100123557A patent/TWI528901B/en active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04258242A (en) * | 1991-02-07 | 1992-09-14 | Kanegafuchi Chem Ind Co Ltd | Low-fat water-in-oil type emulsified fatty oil composition |
| JP2002138297A (en) * | 2000-08-08 | 2002-05-14 | Kao Corp | Oil composition |
| JP2010011798A (en) * | 2008-07-04 | 2010-01-21 | Nof Corp | Breadmaking oil-and-fat composition |
Non-Patent Citations (1)
| Title |
|---|
| JPN6015012834; 編：社団法人 日本油化学会: 第四版 油化学便覧-脂質・界面活性剤- , 20011120, ｐ．６０４， 表８・２, 丸善株式会社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2020146067A (en) * | 2015-04-22 | 2020-09-17 | ミヨシ油脂株式会社 | Plastic fat and oil composition and food to which plastic fat and oil composition is added |
| JP7174737B2 (en) | 2015-04-22 | 2022-11-17 | ミヨシ油脂株式会社 | Plastic fat composition and food to which plastic fat composition is added |
Also Published As
| Publication number | Publication date |
|---|---|
| TWI528901B (en) | 2016-04-11 |
| KR20130091668A (en) | 2013-08-19 |
| CN102970876A (en) | 2013-03-13 |
| KR101911095B1 (en) | 2018-10-23 |
| TW201210510A (en) | 2012-03-16 |
| WO2012008309A1 (en) | 2012-01-19 |
| CN102970876B (en) | 2015-08-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5649962B2 (en) | Plastic oil composition | |
| US8053015B2 (en) | Hard fat | |
| JP6579261B2 (en) | Plastic oil and fat and oil composition for roll-in using the same | |
| JP2009291168A (en) | Fatty oil-fat composition for preparing confectionary and bread | |
| JP6827282B2 (en) | Thermoplastic fat composition | |
| CN107708427A (en) | Plastic Fat Composition | |
| JP2016082890A (en) | Oil composition for confectionery bread and method for producing the same | |
| JP6399846B2 (en) | Oil and fat composition for bakery products and bakery product using the oil and fat composition for bakery products | |
| JP5944115B2 (en) | Oil composition for bakery | |
| AU2019340854B2 (en) | Fat spread product, process for preparing the same, and its use as table spread or in bakery | |
| US9167829B2 (en) | Oil/fat composition | |
| CN102970876B (en) | Water-in-oil emulsion composition | |
| JP2024049617A (en) | Oil and fat composition for baked goods | |
| JP5601900B2 (en) | Oil composition for bakery | |
| JP6307780B2 (en) | Oil composition for bakery | |
| JP2010004807A (en) | Water-in-oil emulsified oil-and-fat composition | |
| JP5944116B2 (en) | Oil composition for bakery | |
| JP2008113611A (en) | Oil composition for kneading bread | |
| WO2024203587A1 (en) | Plastic oil/fat composition production method and food production method | |
| JP2026012939A (en) | Oil and fat composition for cream | |
| JP2023039485A (en) | Method for manufacturing plastic fat composition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20140314 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20150312 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20150407 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20151104 |