201200027 六、發明說明： 【發明所屬之技術領域】 本發明係關於一種油脂組合物。 【先前技術】 以麵包類為代表之供培製品-般係經由備料·混捏-礙酵_ 中間醱酵-成形-最終醱酵-烘焙等步驟而製造。市場上充斥 的大部分麵包類係於工場之生產線上量產去 压有，但由於此種 量產方式對麵包生麵團之機械負荷較大， 分勿相傷生麵 團，而侷限了麵包之品質。通常，麵包類之品質係對柔軟 感或濕潤感、融口感或咀嚼感之良好性、或 -Λι f tJ n禾寻方面 進行評價’而對於此種冑包，纟其是醋酵、成形步驟中之 生麵團物性對其品質影響較大。因此，業界開發出用於改 良麵包生麵團之物性的生麵團改良劑。 目前，作為上述生麵團改良劑’廣泛使用含有單醯甘 油、有機酸單醯甘油酯、硬脂醯乳酸鈣、卵磷脂等之乳化 組合物。 已知上述單醢甘油有穩定生麵團之泡（氣泡）之作用。 又，亦已知藉由與小麥粉之澱粉形成複合體，會抑制生麵 團對機械之附著而有助於提高麵包之製造效率，同時防止 烘焙後之麵包中澱粉發生老化（參照專利文獻丨、2)。 又，已知，琥珀酸單醯甘油 醋專有機酸單酿甘油g旨會作用 網狀結構緻密化，提高生麵團 4)。 酉曰或二乙醯酒石酸單醯甘油 於小麥粉中之麩質而使麩質 之延展性（參照專利文獻3、 156965.doc 201200027 已知’若以液晶狀態（淨相）使用單醯甘油，則可烘焙出 更為柔軟之麵包，但單醯甘油於製造麵包之作業環境溫度 (20〜40 C左右）下容易結晶化。含有結晶化之單醯甘油之 製劑不僅難與生麵團融合，亦無法穩定生麵團中之氣泡。 因此’於酿酵時或供培時容易導致生麵團之體積下降，而 侷限了所製造麵包之品質提昇。為了避免此種問題，亦報 告有藉由於乳化組合物中共存二醯甘油，穩定單醯甘油之 淨相，而抑制結晶化（參照專利文獻丨），但使用該方法製造 之麵包之品質仍不充分。 [先前技術文獻] [專利文獻] [專利文獻1]日本專利特開平2_丨24052號公報 [專利文獻2]日本專利特開平4_19713〇號公報 [專利文獻3]日本專利特開平5_236919號公報 [專利文獻4]曰本專利特開平7 79687號公報 【發明内容】 本^月之課通在於提供一種油脂組合物，其可用於乳化 穩定性優卩，藉由揉入生麵團可烘焙出品質優異之烘焙製 品的乳化組合物。 本發明者等人鑒於上述課題進行努力研究，結果發現： 使用含有特定濃度之單醯甘油且含有特定濃度之二酿甘油 之油脂組合物而製備的乳化組合物顯示出優異之乳化穩定 性，且該單醯甘油含有特定比例之飽和單酿甘油與不飽和 單酿甘油進而發現：該乳化組合物由於單甘油不易結 156965.doc 201200027 晶化’故而即便暴露於低溫下之後亦容易均勻地揉入生麵 團，可提高生麵團之成形性，藉由使用該生麵團，可棋培 出柔軟感或濕潤感、融口感或咀嚼感之良好性、口味均良 好且品質優異之烘焙製品。 本發明係關於一種油脂組合物，其含有單醯甘油丨〜的質 量％與二醯甘油5〜60質量％，並且該單醯甘油中所含之不 飽和單醯甘油之比例相對於該單醯甘油之總量丨以質量比 計為0.045〜0.5。 又，本發明係關於一種含有上述油脂組合物作為油相之 乳化組合物。 又，本發明係關於一種由含有上述乳化組合物之生麵團 所製造之烘焙製品。 本發明之油脂組合物藉由於乳化後揉入生麵團，可烘焙 出柔軟感、濕潤感、融口感"且嚼感及口味均良好且品質 優異之供培製品。X ’使用本發明之油脂組合物之乳化組 合物由於單醢甘油之結晶化受到抑制，故而乳化穩定性優 異’同時有助於穩定供給高品質之供培製品。》而，使用 本發明之油脂組合物之乳化組合物藉由提高生麵團之成形 性，而使烘焙製品之製造效率提高。 本發明之烘焙製品，&柔軟感、濕潤感、融口感、咀嚼 感及口味均良好且品質優異。 【實施方式】 之 〜叫"曰組、物詳細地加以說明。 本發明之油脂組合物係 节3有特疋置之特定成分組成 156965.doc 201200027 醯甘油及二醯甘油 . 等供培製品之製造 組合物，且用於麵包類或點心類 單IT:中：使用之單酿甘油可為1_單酿甘油，亦可為2_ 早醯甘油，亦可為該等 等之混合物，但較佳為含有1-單醯甘 油。再者，本發明中 「 甘油醋。 之早醜甘油」中不包括有機酸單酿201200027 VI. Description of the Invention: TECHNICAL FIELD OF THE INVENTION The present invention relates to a fat or oil composition. [Prior Art] A product to be cooked, such as bread, is produced by the steps of preparation, kneading-inactivation, intermediate fermentation-forming, final fermentation-baking, and the like. Most of the breads that are on the market are produced and mass-produced on the production line of the factory. However, due to the large mechanical load on the bread dough, the mass production method does not damage the dough, but limits the quality of the bread. . In general, the quality of the bread is evaluated for the softness or moist feeling, the goodness of the mouthfeel or the chewing feeling, or the evaluation of the Λ f f 而 而 而 而 而 而 而 而 而 而 而 而 而 而 而 而 而 而 而The physical properties of the dough in the middle have a great influence on its quality. Therefore, the industry has developed a dough improver for improving the physical properties of bread dough. At present, as the dough improving agent, an emulsified composition containing a monoterpene glycerin, an organic acid monoglyceride, a stearin calcium lactate, a lecithin or the like is widely used. It is known that the above monoterpene glycerol has a function of stabilizing dough bubbles (bubbles). Further, it is also known that by forming a composite with starch of wheat flour, the adhesion of the dough to the machine is suppressed, which contributes to an improvement in the production efficiency of the bread, and at the same time prevents deterioration of the starch in the baked bread (refer to the patent document). 2). Further, it is known that succinic acid monoglyceride vinegar-specific organic acid monoglycerol g acts to densify the network structure and improve the dough 4). The gluten of bismuth or dithymidine tartrate monoglyceride in wheat flour to make gluten ductility (refer to Patent Document 3, 156965.doc 201200027) If a monoterpene glycerol is used in a liquid crystal state (net phase), It is possible to bake a softer bread, but the monoglycerin is easily crystallized at the working temperature (about 20 to 40 C) of the bread. The preparation containing the crystallized monoterpene glycerin is not only difficult to fuse with the dough, but also It is impossible to stabilize the bubbles in the dough. Therefore, it is easy to cause the volume of the dough to decrease during the fermentation or the cultivation, which limits the quality of the bread produced. In order to avoid such problems, it is also reported that the emulsion composition is Coexistence of diterpene glycerol in China stabilizes the net phase of monoterpene glycerol and inhibits crystallization (refer to the patent document 丨), but the quality of the bread produced by this method is still insufficient. [Prior Art Literature] [Patent Literature] [Patent Literature] [Patent Document 2] Japanese Patent Laid-Open Publication No. Hei. No. Hei. No. Hei. No. Hei. SUMMARY OF THE INVENTION The present invention provides a fat or oil composition which can be used for emulsion stability, and can be baked by baking into a dough to emulsify an excellent quality bakery product. The present inventors have conducted intensive studies in view of the above problems, and as a result, have found that an emulsified composition prepared by using an oil and fat composition containing a specific concentration of monoterpene glycerin and containing a specific concentration of diglycerin exhibits excellent emulsion stability. And the monoterpene glycerin contains a certain proportion of saturated single-branched glycerin and unsaturated single-brewed glycerin, and it is found that the emulsified composition is easy to be uniform even after exposure to low temperature because monoglycerin is not easily fused to 156965.doc 201200027 crystallization. The dough is kneaded into the dough to improve the formability of the dough, and by using the dough, a baked product having a soft feeling or a moist feeling, a mouthfeel or a chew feeling, and a good taste and excellent quality can be cultivated. The present invention relates to a fat or oil composition comprising a mass% of monoterpene glycerol oxime and 5 to 60 mass% of diterpene glycerol. Further, the ratio of the unsaturated monoterpene glycerin contained in the monoterpene glycerin is from 0.045 to 0.5 in terms of the mass ratio of the monoterpene glycerol. Further, the present invention relates to an oil phase composition containing the above oil and fat composition. Further, the present invention relates to a baked product produced from a dough containing the above emulsified composition. The fat or oil composition of the present invention can be baked into a soft feeling and a moist feeling by being immersed in a dough after emulsification. The emulsified composition using the oil-fat composition of the present invention is suppressed by the crystallization of the monoterpene glycerin, so that the emulsion stability is excellent, and at the same time, the emulsion composition is excellent in both the texture and the taste. Helps to stabilize the supply of high quality products. Further, the emulsified composition using the oil and fat composition of the present invention improves the production efficiency of the baked product by improving the formability of the dough. The baked product of the present invention has a good soft feeling, a moist feeling, a melt feeling, a chew feeling and a taste, and is excellent in quality. [Embodiment] The "called" group is described in detail. The oil and fat composition of the present invention has a specific composition of 156965.doc 201200027 醯 glycerin and diterpene glycerin, etc., and is used in the manufacture of a composition for bread and snacks. The single-brewed glycerin used may be 1_monoglycerol, 2_ early glycerin, or a mixture of the above, but preferably contains 1-monoglycerol. Furthermore, in the present invention, "glycerin vinegar. Early ugly glycerin" does not include organic acid single brewing.
本發明中所使用 I ·油中之不飽和單醯甘油之比例 w 甘/由之總量1以質量比計為0.045〜0.5， 為〇·045〜〇.4’更佳為0.045〜0.2,更佳為〇.〇45〜〇1， =圭為(UM5〜〇,〇75β又，單酿甘油中不飽和單醢甘油之比 例較佳為相對於單醯甘油之總量⑻加〜0.46，更佳為 ^047〜咖，尤佳為咖8〜咖。構成上“飽和單酿 不飽和脂肪酸較佳為碳數為14〜22。作為此種不飽 ㈣肪酸之較佳例’可列舉棕橺油酸、油酸、亞麻油酸、 久亞麻油酸。 ^上述單醯甘油之構成脂肪酸含有飽和脂肪酸，藉此可獲 得良：之乳化穩定性。飽和脂肪酸之碳數較佳為;4〜& 上述碳數為14〜22之飽和脂肪酸包括肉豆謹酸、掠獨酸、 硬脂酸、花生酸、山荼酸等。 〇本發明之油脂組合物中之單醯甘油之含量為丨〜的質量 %，更佳為5〜40質量。/。，更佳為10〜35質量％。又本發明 之油脂組合物令之單醯甘油之含量亦較佳為〗7〜59質量 ‘，更佳為1 7〜31質量％。 本發明中所使用之二醯甘油並無特別限制，就獲得良好 156965.doc 201200027 之融口感&濕潤感之觀點而言，不飽和脂肪酸於構成脂肪 酸中所占之比例較佳為90質量％以上，更佳為9〇〜1〇〇質量 %，更佳為9卜98質量％，尤佳為92〜98質量％。又，反式 型不飽和脂肪酸於上述不飽和脂肪酸所占之比例較佳為 〇〜5質量％，更佳為0.5〜3.5質量％。 ' 又，上述不飽和脂肪酸之較佳碳數為14〜24，更佳為 16〜22，但就口味及氧化穩定性等觀點而言較佳為至少含 有油酸。油酸於二醯甘油之構成脂肪酸中所占之比例較佳 為20質量％以上，更佳為25〜90質量。/。，更佳為3〇〜8〇質量 %，尤佳為35〜70質量％。進而，本發明之油脂組合物中， 較佳為含有2分子油酸經酯鍵結而成之油酸_油酸二醯甘油 作為二醯甘油，其含量較佳為相對於二醯甘油之總量未達 98質量％，更佳為50〜90質量％。 就獲得良好之口味及氧化穩定性之觀點而言，本發明中 所使用之二醯甘油較佳為於其構成脂肪酸中含有亞麻油 酸。較佳為，亞麻油酸於該構成脂肪酸中所占之比例為 15〜65質量。/〇，更佳為20〜60質量°/〇，更佳為3〇〜55質量0/〇， 尤佳為35〜50質量％。 • 就獲得良好之口味及氧化穩定性之觀點而言，本發明中 所使用之二醢甘油較佳為於其構成脂肪酸中含有次亞麻油 酸。次亞麻油酸於該構成脂肪酸中所占之比例較佳為未達 15質量％ ’更佳為0〜13質量％，更佳為1〜丨〇質量％，尤佳 為2〜9質量％。上述次亞麻油酸較佳為α_次亞麻油酸。 飽和脂肪酸於本發明中所使用之二醯甘油之構成脂肪酸 156965.doc 201200027 中所占之比例較佳為未達20質量〇/〇，更佳為卜丨5質量％， 更佳為2>1 3質量％ ’尤佳為3〜1 〇質量％。該飽和脂肪酸之 碳數通常為14〜24 ’較佳為16〜22。較佳為該飽和脂肪酸中 含有掠摘酸或硬脂酸。 本發明中所使用之二醢甘油中，其構成脂肪酸中亦可含 有碳數為12以下之脂肪酸’但若其比例過高，則口味惡 化。因此，碳數為12以下之脂肪酸相對於構成脂肪酸之總 量的比例較佳為5質量％以下，更佳為〇〜2質量％，更佳為 〇〜1質量％。 本發明中所使用之二酿甘油中’就獲得良好之口味等觀 點而言，較佳為含有1，3-二醯甘油。153_二醯甘油於上述 二醯甘油中所占之比例較佳為5〇質量％以上，更佳為 52〜1〇〇質量％，更佳為54〜9〇質量％ ’尤佳為56〜8〇質量 %。 又，本發明中所使用之二醯甘油可含有丨，2_二醯甘油及/ 或2,3-二醯甘油，但就獲得良好之口味之觀點而言，ι，2_ 二醯甘油及/或2,3-二醯甘油於二醯甘油中所占之比例較佳 為30質量％以下，更佳為5〜25質量％，尤佳為1〇〜2〇質量 %。 本發明之油脂組合物中之二酿甘油之含量為5〜6 〇質量 %，更佳為5〜30質量％，更佳為5〜2〇質量％。又，本發明 之油脂組合物中之二醯甘油之含量亦較佳為9〜59質量％， 更佳為9〜14質量°/〇。 於本說明書中，油脂組合物中之含量（質量％)係將全部 156965.doc 201200027 油脂組合物設為100質量％而算出者。本發明之油脂組合 物中，亦包含油脂組合物中之單醯甘油之含量及二醯甘由 之含量的合計未達100質量％的組合物，於該情形時，例 如下文中說明之親油性成分及/或親水親油性成分構成剩 餘部分。 於本發明之油脂組合物中，亦可含有三醯甘油。本發明 之油脂組合物中之三醯甘油之較佳含量為卜60質量％，更 佳為10〜55質量％。本發明中可使用之三醯甘油並無特別 限定，可使用例如源自大豆油、橄欖油、紅花油、玉米 油、菜籽油、棉籽油等之三醯甘油。 本發明之油脂組合物亦可含有磷脂質。於本發明之油脂 組合物中，作為該磷脂質，可含有選自磷脂醯膽鹼、磷脂 醯乙醇胺、•旨酿料' _酸等或該等之酶處理物中之 、種又，作為上述碟脂質，亦可使用大豆卵碟脂或 蛋黃卵磷脂等天然卵磷脂或其酶分解物。 本發明之油脂組合物中之磷脂質含量並無特別限制，但 含1車父佳為0〜10質量％ ’更佳為0.1〜5質量％，更佳為0.2〜2 質量/〇。再者，卵磷脂中含有磷脂質以外之成分者較多， 於使用此種卵磷脂之情形時’係以磷脂質之含量成為上述 濃度範圍内之方式包含於上述油相中。 本心明之油脂組合物亦可含有聚甘油脂肪酸酯。本發明 之油知、、且0物中之聚甘油脂肪酸酯之含量並無特別限制， 車又佳為於'由相中之含量（油相中濃度）為〇〜10質量〇/〇，更佳 為1〜5質量0/0。作為聚甘油脂肪酸酯，可適宜地使用聚甘 I56965.doc 201200027 油單硬脂酸酯。 本發明之油脂組合物亦可含有有機酸單醯甘油醋。有機 酸單醯甘油酯係利用有機酸將單醯甘油之3位之_〇h基黯化 而成之化合物。本發明之油脂組合物令之有機酸單㈣曰: 酯之含量並無特別限制，但含量較佳為〇〜3〇質量％，更佳 為5〜20質量％。作為有機酸單醯甘㈣，可列舉琥拍酸翠 醢甘油酯、檸檬酸單醯甘油酯 '酒石酸單醯甘油醋、二乙 酿酒石酸單酿甘油醋等，其中較佳為使用琥轴酸^醯:油 醋。又，有機酸單醢甘油醋之構成脂肪酸較佳為碳數為 Μ〜22之飽和脂肪酸。本發明中所使用之有機酸單醯甘油 酯可將例如肉豆蔻酸、棕櫚酸、硬脂酸、花生酸、山蓊酸 等作為構成脂肪酸。 本發明之油脂組合物中之單醯甘油及二醯甘油可藉由調 配以下之油脂而製儀。該所謂「油脂」係至少含有單酿甘 油及二酿甘油中之任一種者’可藉由植物油、動物油等原 料油脂與甘油之醋交換反應、或源自原料油脂之脂肪酸组 合物與甘油之醋化反應等任意方法而獲得。酉旨交換反應或 酯化反應可藉由使用鹼性或酸性觸媒等之化學反應法或使 用脂肪酶等油脂水解酶之生化學反應法等而進行。上述酯 交換反應可藉由使例如原料油脂與甘油於甲醇鈉等驗性= 媒之存在下進行反應而進行。又’上述酿化反應可藉由使 例如源自上述原料油脂之脂肪酸組合物與甘油於酶之存在 下進行反應而進行。 上述原料油脂中，較佳為含有碳數為16〜22之脂肪酸作 156965.doc •10· 201200027 為構成脂肪酸，更佳為含右排缸* ,。 ’及數為18之不飽和脂肪酸。作 為原料油脂之具體例，可列與v · J夕】舉菜籽油、玉米油、大豆油、 棕櫚油、紅花油、撖欖油、棉 田铞籽油、米油、葵花籽油、芝 麻油、豬油、牛油、魚油、+ 或5亥等之分餾油、酯交換油、 硬化油、或該等之混合油。l匕 由月s如上所述製備之油脂組合物 之醯基甘油組成可藉由下述方法測定。 本發明之油脂組合物中，可人 J 3有精由上述反應所得之油 脂及含有有機酸單醯甘油 ，由Sg之製劑中所含有之油脂。又， 本發明之油脂組合物中，亦w人士 # , t 亦了含有藉由上述反應所得之油 上述原料油月曰、含有有機酸單醯甘油醋之製劑中所含 曰又纟毛明之油脂組合物中，亦可進而含有經純 化之單醯甘油、含有碟 咐知質之製劑中之油脂及/或含有聚 甘油脂肪酸酯之製劑中夕、·Λ 、, 肖甲之/由知。純化皁醯甘油可藉由將原 料油脂部分分解後進行分離純化而獲得。 本發明之油脂組合物可用作於水相中分散有油相之水包 油型孔化組合物之油相成分。 八本發明之礼化組合物含有糖類、水及乳化劑作為水相成 分。作為上述糖類’可列舉葡萄糖、麥芽糖、果糖、鹿 糖、乳糖、海藻糖、麥芽三糖、麥芽四糖、山梨糖醇、木 糖醇、赤蒸糖醇、麥芽糖醇等單糖類、二糖類、三糖類、 类首 、， · ^ 五糖類、六糖類或澱粉水解物、或將該等還原之 户亦可為*亥等令之1種、或2種以上之混合物。就獲得 乳化穩疋性及保存性（防腐性）、且對麵包賦予適度 之甜味的觀點而言，水相成分中之糖類含量宜為30〜70質 156965.doc 11 201200027 量％，較佳為35〜55質量。/〇。 就乳化穩定性及保存性之觀點而言，水相成分中之水含 量宜為20〜60質量％，較佳為30〜6〇質量％，更佳為35〜6〇質 量％。 水相中之乳化劑較佳為HLB(Hydrophile Lipophile Balance，親水/油比值）為10以上之乳化劑，更佳為HLB為 11〜15，更佳為HLB為11〜14。於本發明中，HLB值係藉由 以下述數學式所表示之Griffin法（W. C. Griffin，J. Soc,The ratio of the unsaturated monoterpene glycerol in the oil used in the present invention is not more than or equal to 0.045 to 0.5 in terms of a mass ratio of 45·045~〇.4', preferably 0.045 to 0.2. More preferably 〇.〇45~〇1, = 圭为(UM5~〇, 〇75β, the ratio of unsaturated monoterpene glycerol in single-brewed glycerin is preferably ～0.46 relative to the total amount of mono- glycerol (8), More preferably, it is ^047~Cai, especially good for coffee 8~ coffee. The composition of "saturated monounsaturated fatty acid preferably has a carbon number of 14-22. As a preferred example of such unsaturated (four) fatty acid" Palm oleic acid, oleic acid, linoleic acid, long-linoleic oleic acid. ^ The constituent fatty acids of the above monoterpene glycerol contain saturated fatty acids, whereby good emulsion stability can be obtained. The carbon number of saturated fatty acids is preferably 4; ~& The above-mentioned saturated fatty acids having a carbon number of 14 to 22 include myristic acid, mannic acid, stearic acid, arachidic acid, behenic acid, etc. The content of monoterpene glycerol in the oil and fat composition of the present invention is The mass% of 丨~ is more preferably 5 to 40 mass%, more preferably 10 to 35 mass%. Further, the fat composition of the present invention makes monoglyceride The content is also preferably from 7 to 59 mass', more preferably from 17 to 31% by mass. The diterpene glycerin used in the present invention is not particularly limited, and a good feeling of 156965.doc 201200027 is obtained. From the viewpoint of the fatty acid, the proportion of the unsaturated fatty acid in the constituent fatty acid is preferably 90% by mass or more, more preferably 9% by mass to 1% by mass, still more preferably 9% by mass to 98% by mass, and particularly preferably 92% by weight. Further, the proportion of the trans-unsaturated fatty acid in the above unsaturated fatty acid is preferably 〇5 to 5% by mass, more preferably 0.5 to 3.5% by mass. 'Further, the preferred carbon of the above unsaturated fatty acid The number is preferably from 14 to 24, more preferably from 16 to 22. However, it is preferably at least oleic acid in terms of taste and oxidation stability, etc. The proportion of oleic acid in the constituent fatty acid of diterpene glycerin is preferably 20 The mass% or more, more preferably 25 to 90% by mass, more preferably 3 to 85% by mass, particularly preferably 35 to 70% by mass. Further, in the oil and fat composition of the present invention, it is preferable to contain 2 The oleic acid, which is ester-bonded with molecular oleic acid, is used as diterpene glycerol as a diterpene glycerin. It is preferably less than 98% by mass, more preferably 50 to 90% by mass based on the total amount of diterpene glycerol. The diterpene glycerin used in the present invention is superior in terms of obtaining good taste and oxidative stability. Preferably, the constituent fatty acid contains linoleic acid. Preferably, the proportion of linoleic acid in the constituent fatty acid is 15 to 65 mass%, more preferably 20 to 60 mass%/〇, more preferably It is preferably from 3 to 55 mass%, more preferably from 35 to 50% by mass. • The diterpene glycerin used in the present invention is preferably a fatty acid in terms of obtaining good taste and oxidative stability. Contains linolenic acid. The proportion of the secondary linoleic acid in the constituent fatty acid is preferably less than 15% by mass', more preferably 0 to 13% by mass, still more preferably 1 to 丨〇% by mass, still more preferably 2 to 9% by mass. The above-mentioned secondary linoleic acid is preferably α-linolenic acid. The proportion of the saturated fatty acid in the constituent fatty acid of diterpene glycerin used in the present invention 156965.doc 201200027 is preferably less than 20 mass 〇 / 〇, more preferably 丨 5 mass %, more preferably 2 gt; 3% by mass 'More preferably 3 to 1% by mass. The saturated fatty acid has a carbon number of usually 14 to 24 Å, preferably 16 to 22. Preferably, the saturated fatty acid contains a picking acid or stearic acid. In the diterpene glycerin used in the present invention, the constituent fatty acid may contain a fatty acid having 12 or less carbon atoms. However, if the ratio is too high, the taste is deteriorated. Therefore, the ratio of the fatty acid having a carbon number of 12 or less to the total amount of the constituent fatty acids is preferably 5% by mass or less, more preferably 〇 2% by mass, and still more preferably 〇 1% by mass. In the second glycerin used in the present invention, it is preferable to contain 1,3-diguanidine glycerin in terms of obtaining a good taste and the like. The ratio of 153_diglycerin to the above diterpene glycerin is preferably 5% by mass or more, more preferably 52 to 1% by mass, still more preferably 54 to 9% by mass. 8〇% by mass. Further, the diterpene glycerin used in the present invention may contain hydrazine, 2 - diglycerol and/or 2,3-dioxene glycerin, but in terms of obtaining a good taste, ι, 2 醯 diglycerin and/or The proportion of the 2,3-dioxaglycerol to the diterpene glycerin is preferably 30% by mass or less, more preferably 5 to 25% by mass, and particularly preferably 1% to 2% by mass. The content of the second glycerin in the oil and fat composition of the present invention is 5 to 6 % by mass, more preferably 5 to 30% by mass, still more preferably 5 to 2 % by mass. Further, the content of diterpene glycerin in the oil and fat composition of the present invention is also preferably from 9 to 59% by mass, more preferably from 9 to 14% by mass. In the present specification, the content (% by mass) of the oil and fat composition is calculated by setting all of the 156965.doc 201200027 oil and fat composition to 100% by mass. The oil and fat composition of the present invention also contains a composition in which the total content of monoterpene glycerin and the content of bismuth glycerin in the oil and fat composition is less than 100% by mass. In this case, for example, the lipophilicity described below. The component and/or the hydrophilic lipophilic component constitute the remainder. In the oil and fat composition of the present invention, triterpene glycerin may also be contained. The preferred content of triterpene glycerin in the oil and fat composition of the present invention is 60% by mass, more preferably 10 to 55% by mass. The triterpene glycerin which can be used in the present invention is not particularly limited, and for example, triterpene glycerin derived from soybean oil, olive oil, safflower oil, corn oil, rapeseed oil, cottonseed oil or the like can be used. The oil and fat composition of the present invention may also contain a phospholipid. In the oil and fat composition of the present invention, the phospholipid may be selected from the group consisting of phospholipid choline, phospholipid, ethanolamine, gelatin, acid, and the like. As the dish lipid, natural lecithin such as soybean egg fat or egg yolk lecithin or an enzymatic decomposition product thereof can also be used. The phospholipid content in the oil and fat composition of the present invention is not particularly limited, but it is preferably from 0 to 10% by mass, more preferably from 0.1 to 5% by mass, even more preferably from 0.2 to 2% by mass. Further, the lecithin contains a large amount of components other than the phospholipid, and when the lecithin is used, it is contained in the oil phase so that the content of the phospholipid is within the above concentration range. The present fat composition may also contain a polyglycerin fatty acid ester. The content of the polyglycerol fatty acid ester in the oil of the present invention is not particularly limited, and the car is preferably in the range of the phase (the concentration in the oil phase) is 〇 10 10 10 10 /〇, More preferably 1 to 5 mass 0/0. As the polyglycerin fatty acid ester, polyglycol I56965.doc 201200027 oil monostearate can be suitably used. The oil and fat composition of the present invention may also contain an organic acid monoterpene glycerin. The organic acid monoterpene glyceride is a compound obtained by deuterating a 3-position of a monoterpene glycerol with an organic acid. The oil and fat composition of the present invention has an organic acid mono(tetra)phosphonium: the content of the ester is not particularly limited, but the content is preferably 〇3 to 3% by mass, more preferably 5 to 20% by mass. Examples of the organic acid monoterpenoid (IV) include acacia citrate, citric acid monoglyceride, tartrate monoglyceride, and divinyl phthalic acid monoglyceride, and among them, a succinic acid is preferably used.醯: Oil vinegar. Further, the constituent fatty acid of the organic acid monoterpene glycerin is preferably a saturated fatty acid having a carbon number of Μ22. The organic acid monoterpene glyceride used in the present invention may be, for example, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid or the like as a constituent fatty acid. The monoterpene glycerin and the diterpene glycerin in the oil and fat composition of the present invention can be prepared by blending the following fats and oils. The so-called "fat" includes at least one of glycerin and glycerin, which can be exchanged with a vinegar such as vegetable oil or animal oil, or a glycerin derived from a raw material fat or glycerin. Obtained by any method such as a chemical reaction. The exchange reaction or the esterification reaction can be carried out by a chemical reaction method using a basic or acidic catalyst or a biochemical reaction method using an oil hydrolyzing enzyme such as lipase. The above transesterification reaction can be carried out by, for example, reacting a raw material fat or oil with glycerin in the presence of a test medium such as sodium methoxide. Further, the above-mentioned brewing reaction can be carried out by reacting, for example, a fatty acid composition derived from the above-mentioned raw material fats and oils with glycerin in the presence of an enzyme. Preferably, the raw material fat or oil contains a fatty acid having a carbon number of 16 to 22 as 156965.doc •10·201200027 as a constituent fatty acid, more preferably a right-row cylinder*. And the number of 18 unsaturated fatty acids. Specific examples of the raw material fats and oils may be listed as v. J., rapeseed oil, corn oil, soybean oil, palm oil, safflower oil, eucalyptus oil, cotton seed oil, rice oil, sunflower oil, sesame oil, Lard, butter, fish oil, fractionated oil of + or 5 hai, transesterified oil, hardened oil, or a blend of these. l The composition of the mercaptoglycerol of the fat or oil composition prepared as described above in the month s can be determined by the following method. In the oil and fat composition of the present invention, the oil may be obtained by the above-mentioned reaction and the oil or fat contained in the preparation containing Sg. Further, in the oil and fat composition of the present invention, the oil of the present invention is also contained in the oil containing the oil obtained by the above reaction, and the oil containing the organic acid monoterpene glycerin and the oil contained in the preparation containing the organic acid monoterpene glycerin. The composition may further contain purified monoterpene glycerin, a fat or oil containing a dish containing a glycerin fatty acid ester, and/or a preparation containing a polyglycerin fatty acid ester. The purified saponin glycerin can be obtained by partially separating and decomposing the crude oil of the raw material. The oil and fat composition of the present invention can be used as an oil phase component of an oil-in-water type pore-forming composition in which an oil phase is dispersed in an aqueous phase. The ceremonial composition of the present invention contains a saccharide, water and an emulsifier as an aqueous phase component. Examples of the saccharide include monosaccharides such as glucose, maltose, fructose, sucrose, lactose, trehalose, maltotriose, maltotetraose, sorbitol, xylitol, red evaporated alcohol, and maltitol. A saccharide, a trisaccharide, a sulphate, a sulphate, a hexasaccharide or a starch hydrolyzate, or a reduced amount of the sucrose may be one or a mixture of two or more. The saccharide content in the aqueous phase component is preferably 30 to 70, 156, 965, doc, 11 201200027% by weight, from the viewpoint of obtaining emulsification stability and preservability (preservative) and imparting a moderate sweetness to the bread. For 35~55 quality. /〇. The water content in the aqueous phase component is preferably from 20 to 60% by mass, preferably from 30 to 6 % by mass, more preferably from 35 to 6 % by mass, from the viewpoint of emulsion stability and preservability. The emulsifier in the aqueous phase is preferably an emulsifier having an HLB (Hydrophile Lipophile Balance) of 10 or more, more preferably an HLB of 11 to 15, more preferably an HLB of 11 to 14. In the present invention, the HLB value is obtained by the Griffin method expressed by the following mathematical formula (W. C. Griffin, J. Soc,
Cosmetic. Chemists.，1，31 1 (1949))而算出之值。 HLB = 2〇x(親水基部分之分子量）/(界面活性劑之分子量） 作為此種乳化劑，可列舉蔗糖脂肪酸酯、聚山梨酸酯、聚 甘油脂肪酸酯、卵璃脂衍生物（例如溶血卵磷脂）等，但就 於水中之分散性及乳化穩定性之觀點而言，較佳為使用蔗 糖脂肪酸酯。作為構成蔗糖脂肪酸酯之脂肪酸，可列舉月 桂酸、肉豆蔻酸、棕櫚酸、硬脂酸、山窬酸、芥酸等。水 相成分中之上述乳化劑之含量較佳為i〜1〇質量％，更佳為 1〜5質量。/〇。 本發明之乳化組合物較佳為水包油型乳化組合物。 本發明之乳化組合物例如可藉由將上述油相成分與上述 水相成分以通常方法乳化混合而獲得。更具體而言，例如 可藉由將加熱至8 〇 c左右之上述油脂組合物使用均質擾拌 機加以攪拌，此時添加加熱至仙艺左右之上述水相成分並 攪拌乳化而獲得。為了將本發明之乳化組合物製成穩定之 水包油型乳化組合物，較佳為上述水相相對於上述油相之 156965.doc 201200027 質量比為（水相/油相）為i.5以上，更 钩1 ·5〜4。以此方式 裝備之乳化組合物中’單酿甘油之潘相禮— 夂导相穩定化，單醯甘油 可以液晶狀態存在於油滴之界面上。藉由不使單醯甘油結 晶化而以液晶之狀態存在，乳化組合物變得容易與麵包之 生麵團融合而不易發生麵包之品質不均，同時可製成。質 優異之烘培製品。油滴之界面上存在液晶之層可藉由騎 線繞射而確認。 使用本發明之油脂組合物之乳化組合物係用於烘焙 之製造:藉由將本發明之乳化組合物揉人生麵團中，°可= 成柔軟感或濕㈣、融口感或„且嚼感之良好性、口味均優 異之烘焙製品。 上述烘焙製品並無特別限制，可列舉素麵包、甜麵包、 特殊麵包 '烹备麵包等。作為素麵包，可列舉白麵包、黑 麵包、法式麵包、風味麵包、麵包捲類（餐包、圓麵包、 奶油捲等）；作為特殊麵包，可例舉鬆麵包等。作為烹飪 麵包可列舉熱狗、漢堡等’·作為甜麵包，可列舉果醬麵 包、加餡麵包、奶油麵包、葡萄乾麵包、甜瓜麵包、甜麵 包捲、油腻食品（牛角麵包、乳酪蛋捲、丹麥麵包、糕餅 等）。 ’、 又，由於本發明之乳化組合物之乳化穩定性優異，故而 烘焙製品之品質不易產生不均，可抑制製品之批次間差異 而it向良率。 又，藉由將本發明之乳化組合物揉入生麵團，而提高生 麵團之成形性（作業性），從而提高烘焙製品之製造效率。 156965.doc 13 201200027 又，於將本發明之乳化組合物用於麵包類等烘焙製品之 情形時，較佳為藉由相對於小麥粉100質量份（以下僅記作 「份」）而調配並揉入丨〜⑺份之乳化組合物而製造生麵 團’更佳為調配1〜8份，尤佳為調配1〜6份，進而尤佳為調 配1〜4份，此就可提高麵包之生麵團於醱酵時或烘焙後之 體積同時貫現生麵團伸展性（财機械性）與口感（防止麵包 老化）之提昇方面而言較佳。藉由烘焙上述生麵團而獲得 烘焙製品。 [實施例] 以下，基於實施例進一步詳細說明本發明，但本發明並 不限定於此。 再者，於下述實施例中，TAG係指三醯甘油，DAG係指 二醯甘油，MAG係指單醯甘油，只要無特別提示，表示成 分組成之數值係指質量％。 [分析方法] 酿基甘油組成： 於玻璃製樣品瓶中，添加油脂樣品約1〇 mg及三曱基矽 烷化劑（「矽烷化劑TH」、關東化學製造）〇 5 m]L，將瓶塞 緊，於7〇°C下加熱15分鐘。於其中添加水1()11^與己烷15 mL並進行振盪。靜置後，將上層供於氣液相層析（glc)進 行分析。 構成脂肪酸組成： 依據曰本油化學會編寫之「基準油脂分析試驗法」中之 「脂肪酸曱酯之οι製備法」製備脂肪酸曱 156965.doc •14· 201200027 醋，並將所得之樣品藉由American Oil Chemists. SocientyThe value calculated by Cosmetic. Chemists., 1, 31 1 (1949)). HLB = 2〇x (molecular weight of hydrophilic group) / (molecular weight of surfactant) Examples of such an emulsifier include sucrose fatty acid ester, polysorbate, polyglycerin fatty acid ester, and lyophile derivative ( For example, lysolecithin), etc., it is preferable to use a sucrose fatty acid ester from the viewpoint of dispersibility in water and emulsion stability. Examples of the fatty acid constituting the sucrose fatty acid ester include lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, and erucic acid. The content of the above emulsifier in the aqueous phase component is preferably from i to 1% by mass, more preferably from 1 to 5 mass. /〇. The emulsified composition of the present invention is preferably an oil-in-water emulsified composition. The emulsified composition of the present invention can be obtained, for example, by emulsification and mixing the above oil phase component and the above aqueous phase component in a usual manner. More specifically, for example, the above-mentioned fat or oil composition heated to about 8 〇 c can be stirred using a homomixer, and at this time, the above-mentioned aqueous phase component heated to about Xianyi is added and stirred and emulsified. In order to prepare the emulsified composition of the present invention into a stable oil-in-water emulsion composition, it is preferred that the aqueous phase is 156965.doc 201200027 in mass ratio (aqueous phase/oil phase) to i.5. Above, more hooks 1 · 5 ~ 4. In the emulsified composition equipped in this way, the sputum phase of the single-brewed glycerin is stabilized, and the mono- glycerol can exist in the liquid crystal state at the interface of the oil droplets. By emulsifying the monoterpene glycerin in the state of liquid crystal, the emulsified composition is easily fused with the bread dough, and the quality unevenness of the bread is liable to occur, and it can be produced. Excellent baking products. The layer of liquid crystal present at the interface of the oil droplets can be confirmed by riding a diffraction line. The emulsified composition using the fat or oil composition of the present invention is used for the manufacture of baking: by immersing the emulsified composition of the present invention in a dough, ° can be soft or wet (four), melted or smeared The baked product which is excellent in the taste and the taste. The baked product is not particularly limited, and examples thereof include plain bread, sweet bread, and special bread, 'cooked bread, etc. As the plain bread, white bread, brown bread, French bread, and flavor are mentioned. Bread, bread rolls (meal bags, buns, cream rolls, etc.); as a special bread, you can cite pineapple, etc. As a cooking bread, a hot dog, a hamburger, etc. can be mentioned as a sweet bread, and a jam bread and stuffing are mentioned. Bread, buttered bread, raisin bread, melon bread, sweet bread rolls, greasy food (croissants, cheese rolls, danish bread, cakes, etc.). Moreover, since the emulsion composition of the present invention has excellent emulsion stability, The quality of the baked product is less likely to cause unevenness, and it is possible to suppress the difference between batches of the product and to improve the yield. Further, by embedding the emulsified composition of the present invention The dough is used to improve the moldability (workability) of the dough, thereby improving the production efficiency of the baked product. 156965.doc 13 201200027 Further, when the emulsion composition of the present invention is used in a baked product such as bread, it is preferred. In order to prepare the dough by blending and injecting 丨~(7) parts of the emulsified composition with respect to 100 parts by mass of the wheat flour (hereinafter simply referred to as "parts"), it is more preferable to prepare 1 to 8 parts, preferably for blending. 1 to 6 parts, and even more preferably 1 to 4 parts, which can improve the dough of the bread during the fermentation or after baking, and the dough stretchability (mechanical) and taste (prevent the bread aging) ) is better in terms of improvement. The baked product is obtained by baking the above dough. [Examples] Hereinafter, the present invention will be described in further detail based on examples, but the present invention is not limited thereto. Further, in the following examples, TAG means triterpene glycerin, DAG means diterpene glycerin, and MAG means monoterpene glycerol, and unless otherwise indicated, the numerical value indicating the component composition means mass%. [Analysis method] Brewing glycerin composition: In a glass sample vial, a grease sample of about 1 〇 mg and a trimethyl sulfonating agent ("Methane alkylating agent TH", manufactured by Kanto Chemical Co., Ltd.) 〇 5 m]L was added. Plug tightly and heat at 7 ° C for 15 minutes. Water 1 () 11 ^ and 15 mL of hexane were added thereto and shaken. After standing, the upper layer was subjected to gas liquid chromatography (glc) for analysis. Composition of fatty acids: Prepare fatty acids 曱 156965.doc •14· 201200027 vinegar according to the “Preparation method of fatty acid oxime esters” in the “Standard Oil Analysis Test Method” prepared by 曰本油化学化学, and obtain the sample by American Oil Chemists. Socienty
Official Method Ce lf-96(GLC法）進行測定， [含有二醯甘油之油脂之製備] 使用 Lipozyme IM(Novozymes公司），於 4〇°c 、〇 07 hPa 下，使藉由冬化（wintry)而減少飽和脂肪酸之大豆油脂肪 酸455份、菜籽油脂肪酸195份、及甘油1〇7份進行5小時之 酯化反應。繼而，過濾酶，於2351：下進行分子蒸館而館 去未反應之脂肪酸與單醯甘油，進而脫色、水洗。於以此 方式獲得之油脂1 50份中添加1 〇%彳寧檬酸水溶液7.5份，於 60C下授拌20分鐘後’於no °c下進行脫水。藉由將其於 2 3 5 C下除臭2小時而獲得油脂A。再者，大豆油脂肪酸及 菜籽油脂肪酸係藉由將大豆精製油（昭和產業公司製造）及 精製菜籽油（昭和產業公司製造）分別利用酶（商品名： Lipase AY AMANO ’ Amano Enzyme公司製造）進行水解而 製備。 將浸潰於己烧而衆料化之Wakogel C-200(和光純藥製造） 填充於管柱中。自管柱上層滴加油脂A/己烷混合液，以6〇 ml/min進行通液。溶出溶劑係使用將己烷/乙酸乙酯之比率 調整為80/20之混合系，使油脂溶出並將其回收。分別將 餾分直餾，回收油脂，獲得大量含有二醯甘油之油脂B。 > [製備例1油脂組合物之製備] 根據下述表1中所示之比例，將精製菜籽油（Nisshin_ oillio製造）、含有二醯甘油之油脂（上述油脂A或上述油脂 B)、不飽和單醯甘油（商品名：EXCEL 0-95R，花王公司 156965.doc 15 201200027 製造）、琥珀酸單醯甘油酯（商品名：Step SS-NA，花王公 司製造）、飽和單醯甘油（商品名：EXCEL T-95R，花王公 司製造）、印填月曰（商品名· Lecithin Deluxe，Nisshin-oillio 製造）及聚甘油單硬脂酸酯（花王公司製造）混合，加熱至 80°C並攪拌溶解，藉此製備油脂組合物。 [製備例2乳化組合物之製備] 根據下述表1所示之比例將山梨糖醇（商品名：S〇rbitol 70W，化王公司製造）、麥芽糖（商品名：Highmaltose MC_ 45，日本食品化工公司製造）、蔗糖脂肪酸酯（商品名：s_ 11 70 ’二菱化學公司製造)及水混合，加熱至4〇。。並搜拌 溶解，藉此獲得水相成分。 再者’表1之上攔中記載之各成分之數值表示將油相成 分與水相成分之合計質量設為100%時之質量0/〇。 一面將上述水相成分緩慢地添加至製備例1中所得之油 脂組合物（油相成分）中，一面使用均質攪拌機（特殊機化工 業公司製造）於5(TC、7000 rpm之條件下進行授拌乳化， 獲得作為水包油型乳化組合物的本發明品1〜8及比較品 1〜8。將所得之各乳化組合物冷卻至15。〇，於冰箱）中 保存1天後，用於下述試驗例。表1之下欄中一併表示各製 備品之油相中之單醯甘油、有機酸單醯甘油酯及二酿甘油 的濃度（質量％)及不飽和單醯甘油相對於單醯甘。油之碑量 的比例（質量比）。 156965.doc •16- 201200027 I<【I ΐ I56965.doc 比較品 8 | 7.74 I 丨 4.93 I 1 10.33 10.00 1 0.20 1 33.20 I 25.00 I 38.80 1 I 3.00 I 66.80 100.00 比較品 7 I 11.48 I 丨 3,81 I 1 Ι 0.26 I | 8.70 I 1 7.71 I | 1.93 I I 0.96 I 1 34.84 1 1 19.24 I I 23.73 I I 19.28 I | 2.91 I 1 65.16 I 100.00 比較品 |6__ 1 1 I 25.67 I 1 0,33 I 1 1 7.00 I 1 0.20 I 1 1 33.20 1 I 25.00 I I 38.80 I 1 I 3.00 I | 66.80 | 100.00 比較品 5 「21.71 | 丨1.2_1」 1 1 0,58 J 1 ! 9.50 J I 0.20 J 1 1 33.20 1 I 25.00 I 1 38.80 1 1 | 3.00 I | 66.80 ] 100.00 1 比較品 4 | 18.00 I | 5.00 1 1 1 1 I lo.oo | | 0.20 | 1 1 33.20 1 1 25.00 1 1 38.80 1 1 | 3.00 1 | 66.80 | I loo.oo | 比較品 3 | 11.00 | | 4.00 I 1 1 I lo.oo | I l.oo | | 2.00 | 1 [28.00 1 1 23.00 1 1 22.00 1 | 25.00 ] | 2.00 I | 72.00 | I loo.oo | 比較品 1 2 1 11.40 I 1 5.00 1 1 1 I lo.oo | | 4.00 I o 1 1 31.40 1 1 21.00 1 1 24.60 1 | 20.00 | | 3.00 1 | 68.60 | I loo.oo | 比較品 1 | 9.38 1 | 6.00 Π ( 1 | 6.00 1 1 8.00 Π | 2.00 1 丨 l.oo Ί 1 32.38 1 1 20.00 1 1 24.62 1 1 20.00 ι | 3.00 1 | 67.62 | | loo.oo | 1本發明品 1 8 774 1 1 4-93 ] 1 I 10.33 1 1 1 lo.oo 1 1 0.20 1 1 [33.20 1 1 25.00 1 1 38.80 1 1 「3.00 I | 66.80 | | loo.oo | 1本發明品 1 7 1 | 22.67 1 1 1 〇·33_ 1 1 lo.oo | 1 0.20 1 1 [33.20 Π 1 25.00 1 ί 38.80 1 1 I 3.00 Π f 66.80 Π I loo.oo | 本發明品 6 | 17.94 | 1 493 1 1 _221_ 1 I lo.oo 1 1 1 1 33.20 Π 1 25.00 1 1 38.80 1 1 [3.00 I | 66.80 1 | loo.oo | !本發明品 ί 5 1554 1 1 465 1 1 _Mi__ 1 950 1 | 3.80 1 1 095 1 1 1 34.75 1 1 19.45 1 1 23.90 1 | 19.00 1 [2.90 1 [65.25 1 | loo.oo | 本發明品 1 4 11.24 | I」..93__ 1 ! 0.33 1 I lo.oo | | 4.00 1 I l.oo | 1 Γ 31.50 j 1 20.90 1 1 24.60 1 | 20.00 1 Γ 3.00 1 [68.50 | | loo.oo | |本發明品 1 3 | 14.54 I | 3.83 I l ! 0.26 1 | 9,70 I | 3.90 1 | 0.97 I 1 1 33.20 1 1 20.40 1 1 24.00 ] | 19.50 1 | 2.90 Π [66.80 | | loo.oo | 本發明品 2 | 14.40 I ...ill_ 1 | 0.26 | _12»__ _U1_ _L23_ | 0.96 1 1 34.84 1 1 19.24 1 1 23.73 1 | 19.28 I _2.9i__ [65.16 | | loo.oo | 本發明品 I | 17.74 | 1 _2^3_ 1 1 lo.oo | 1 0.20 I 1 「33.20 1 1 25.00 1 1 38.80 1 1 Γ 3.00__ [66.80 | | 丨 oo.oo 1 乳化油脂組合物之種 類 I精製菜籽油ttl | 1油脂Att2 1 1油脂Bu3 1 M On 6 g m | StepSS-NAtt5 1 1 Excel T-95Rtt6 | 1 Lecithin Deluxe**7 | l聚甘油單硬脂酸酯ι 1油相合計 1 1 Sorbitol 70WU8 | 1 Highmaltose MC-45U9 | | S-1170tt,° Π 相合計 | 1合計 1 溫湓gffi筚梅：ols 。％οε«,。/。0卜，»墩呆Hq: 6¾ •5?0ΠΤΓ%0ζ.ΐ5«^·5-α:8^ 。0/009嫦¥如鉍锂蒈：卜s * %1硪殊壬链sle^翠K·-。/。66%舟乇链§獎甚邀-ovsw%s6aif<«: 9 坊 。％1嫦资^键^迴忐竭^-5?66嫦件丑键绽婴4邀- ovswyscs, OVS绪«尨4。/05杯<«: s-rt1'® 。％一.卜8_济^键§鎪^铤«-^聲4韶§迴»8·塚K--g?K68_ 跻壬谘笃铛；遨K·- %90一嫦跻壬湓SI»;;邀-DVsvyos6^伞：寸找 。0/0〇〇·寸6啷«-壬铛§趙>8-芻K-- %Γ>ο嫦资玉湓铨桀忐竭-%5键§鸽 'S55DVS, 0/Ο0.66ονα , %οοΌονΗ<«^: ε找 。Ο/Or 寸 6 嫦济壬盔运«>«-邀K--5?00.$^«a-qq 韶§®品逛-%l.o該snf, yso'.o ovs, %6.S8 DVQ, 0/κ.παν1<«>«):(Νΐ1»· 。。/0//16 峨«H-^^siig甚翠κ·- %ΓΓ-~嫦«ii-^«<tsss?>g-邀-%ro 兹δϋί, %roavs, ys.lova ' yor86Dvl>«): 一找 比較品 8 9.12 26.75 I 15.06 | I 12.99 1 0.7458 | 比較品 7 1 25.85 1 oo I 12.49 I | 9.72 I | 0.0435 | 比較品 6 1 19.97 1 L 1.6—3 I 1 0.00 I 1 66.42 I | 0.0755 | 比較品 5 1 27.12 1 1 2.21 I | 0.00 | 1. 3.79 J | 0.0753 | 比較品 4 1 28.36 1 | 0.75 I | 0.00 | | 13.48 | | 0.0258 | 比較品 3 1 10.46 1 丨 0.47 1 | 17.86 ] I 12.66 | | 0.0430 | 比較品 2 1 18.31 1 0.54 1 | 15.92 | | 14.04 | 0.0286 | 比較品 I 1 26.93 1 1 0.60 1 1 9.28 Π | 16.21 1 | 0.0218 | 本發明品 8 1 31.48 1 1 26.98 1 1 0.00 | | 12.99 | | 0.4615 | 本發明品 7 1 28.46 1 ir> \〇 1 0.00 1 1 58.65 1 Γ 0.0548 ] 本發明品 6 1 28.46 1 _»S9 Ί | o.oo 1 | 13.30 1 | 0.0529 | 本發明品 5 1 15.82 1 1 1367 1 | 11.94 | | 0.0764 | 本發明品 4 1 18.36 1 __LI?_ 1 15.87 1 I 13.81 | [0.0718 | 本發明品 3 1 16.94 1 _i2〇 Ί 1 14.61 1 | 10.35 | 1 0.0662 | 本發明品 2 1 24.20 1 _L2i__ | 8.30 I I 9.80 | ! 0.0476 | 本發明 品I Γ 28.46 1 〇v «Λ Γ 〇.〇〇 1 Γ 1329 1 「0.0529 | 要Λ W ηΛ <°s »2夺 •β /~ν ν Φ 1飽和MAG 1 |不飽和MAG ] |有機酸MAG6I 1 |dag ] |不飽和MAG/總MAG 1 -17- 201200027 比較品1〜4及7係不飽和單醯甘油相對於油相成分中之單 醯甘油總量的比例低於本發明之例，比較品8係不飽和單 酿甘油相對於單醯甘油總量的比例高於本發明之例。又， 比較品5係二醯甘油之含量低於本發明之例，比較品6係二 酿甘油之含量高於本發明之例。 [試驗例1乳化组合物之穩定性] 針對製備例1中所製備之乳化組合物試驗乳化穩定性。 具體而言’針對本發明品丨、5及8以及比較品8之乳化組合 物’取其80mL置於硬質玻璃容器（容器直徑4〇mm、高12〇 mm)中，比較於50°c下經過1小時後之離水量。乳化穩定 性之評價基準如下。 <乳化穩定性評價基準> 4 .離水量為〇 mL。 3 :離水量為5 mL以下。 2 :離水量為5 mL以上、20 mL以下。 1 .離水量為20 mL以上。 將結果表示於表2。 [表2] 表2 本發明品1 本發明品5 本發明品8 比較品8 離水量(mL) 0.0 3.8 13.8 5〇 1 評價 4 3 2 1 根據表2之結果可知，比較品8之乳化穩定性明顯較差。 即，可知，若不飽和單醯甘油相對於單醯甘油總量的比例 超過本發明之範圍，則乳化可變得不穩定。 156965.doc • 18· 201200027 [製備例3麵包之製備] 使用上述各乳化組合物藉由下述方法製造麵包。 於25°C下’將高筋小麥粉(曰清製粉公司製造)70.0質量 份、酵母（㈤ental心⑽公司製造）3 ,Q f量份、酵母活性劑Official Method Ce lf-96 (GLC method), [Preparation of oil containing diterpene glycerol] Using Lipozyme IM (Novozymes), at 4 ° ° C, 〇 07 hPa, by wintering (wintry) The 455 parts of the soybean oil fatty acid which reduced the saturated fatty acid, 195 parts of the rapeseed oil fatty acid, and 1 part of the glycerin were subjected to an esterification reaction for 5 hours. Then, the filter enzyme is subjected to molecular vaporization at 2351: and the unreacted fatty acid and monoterpene glycerin are removed, and then decolorized and washed. To 50 parts of the fat or oil obtained in this manner, 7.5 parts of an aqueous solution of 1% by weight of citric acid was added, and after 20 minutes of mixing at 60 °, dehydration was carried out at no °c. The fat A was obtained by deodorizing it at 2 3 5 C for 2 hours. In addition, the soybean oil fatty acid and the rapeseed oil fatty acid are manufactured by using the enzyme (trade name: Lipase AY AMANO ' Amano Enzyme Co., Ltd.) by using the soybean oil (manufactured by Showa Seisakusho Co., Ltd.) and the refined rapeseed oil (manufactured by Showa Seisakusho Co., Ltd.). ) Prepared by hydrolysis. The Wakogel C-200 (manufactured by Wako Pure Chemical Industries, Ltd.) which was immersed in the sinter and filled in the tube was filled in a column. A grease A/hexane mixture was added dropwise from the upper layer of the column, and the solution was passed at 6 〇 ml/min. The elution solvent was a mixture in which the ratio of hexane/ethyl acetate was adjusted to 80/20, and the fat was eluted and recovered. The fractions were directly subjected to fractional distillation to recover oil and fat, and a large amount of fat B containing diterpene glycerin was obtained. > [Preparation of the oil-fat composition of Preparation Example 1] According to the ratio shown in the following Table 1, refined rapeseed oil (manufactured by Nisshin_oillio), oil containing diterpene glycerin (the above-mentioned fat or oil A or the above-mentioned fat or oil B), Unsaturated monoterpene glycerol (trade name: EXCEL 0-95R, Kao Corporation 156965.doc 15 201200027), succinic acid monoglyceride (trade name: Step SS-NA, manufactured by Kao Corporation), saturated monoterpene glycerin (commodity) Name: EXCEL T-95R, manufactured by Kao Corporation, printed with Yueyue (trade name · Lecithin Deluxe, manufactured by Nisshin-oillio) and polyglycerol monostearate (manufactured by Kao Corporation), heated to 80 ° C and stirred Dissolved, thereby preparing a fat or oil composition. [Preparation of Preparation Example 2 Emulsion Composition] Sorbitol (trade name: S〇rbitol 70W, manufactured by Kaohsiung Co., Ltd.), maltose (trade name: Highmaltose MC_45, Japanese Food Chemicals) according to the ratio shown in Table 1 below. Made by the company), sucrose fatty acid ester (trade name: s_ 11 70 'manufactured by Mitsubishi Chemical Corporation) and water mixed, heated to 4 〇. . The mixture is dissolved and the aqueous phase component is obtained. Further, the numerical values of the respective components described in the above Table 1 indicate the mass 0/〇 when the total mass of the oil phase component and the water phase component is 100%. While the above-mentioned aqueous phase component was slowly added to the oil and fat composition (oil phase component) obtained in Preparation Example 1, it was subjected to 5 (TC, 7000 rpm) using a homomixer (manufactured by Special Machine Chemical Industries, Ltd.). The mixture was emulsified to obtain the inventive products 1 to 8 and comparative products 1 to 8 as an oil-in-water emulsion composition. The obtained emulsified composition was cooled to 15. 〇, stored in a refrigerator for 1 day, and used for The following test examples. The lower column of Table 1 together indicates the concentration (% by mass) of monoterpene glycerin, organic acid monoglyceride and diglycerin in the oil phase of each preparation, and unsaturated monoterpene glycerol relative to monoterpene. The ratio of the amount of oil to the mass (mass ratio). 156965.doc •16- 201200027 I<[I ΐ I56965.doc Comparative Product 8 | 7.74 I 丨4.93 I 1 10.33 10.00 1 0.20 1 33.20 I 25.00 I 38.80 1 I 3.00 I 66.80 100.00 Comparison 7 I 11.48 I 丨3, 81 I 1 Ι 0.26 I | 8.70 I 1 7.71 I | 1.93 II 0.96 I 1 34.84 1 1 19.24 II 23.73 II 19.28 I | 2.91 I 1 65.16 I 100.00 Comparative product|6__ 1 1 I 25.67 I 1 0,33 I 1 1 7.00 I 1 0.20 I 1 1 33.20 1 I 25.00 II 38.80 I 1 I 3.00 I | 66.80 | 100.00 Comparation 5 "21.71 | 丨1.2_1" 1 1 0,58 J 1 ! 9.50 JI 0.20 J 1 1 33.20 1 I 25.00 I 1 38.80 1 1 | 3.00 I | 66.80 ] 100.00 1 Compare 4 | 18.00 I | 5.00 1 1 1 1 I lo.oo | | 0.20 | 1 1 33.20 1 1 25.00 1 1 38.80 1 1 | 3.00 1 | 66.80 | I loo.oo | Comparison 3 | 11.00 | | 4.00 I 1 1 I lo.oo | I l.oo | | 2.00 | 1 [28.00 1 1 23.00 1 1 22.00 1 | 25.00 ] | 2.00 I | 72.00 | I loo .oo | Comparison 1 2 1 11.40 I 1 5.00 1 1 1 I lo.oo | | 4.00 I o 1 1 31.40 1 1 21.00 1 1 24.60 1 | 20.00 | | 3.00 1 | 68.60 | I loo.oo | 1 | 9.38 1 | 6.00 Π ( 1 | 6.00 1 1 8.00 Π | 2.00 1丨l.oo Ί 1 32.38 1 1 20.00 1 1 24.62 1 1 20.00 ι | 3.00 1 | 67.62 | | loo.oo | 1 Invention 1 8 774 1 1 4-93 ] 1 I 10.33 1 1 1 lo.oo 1 1 0.20 1 1 [33.20 1 1 25.00 1 1 38.80 1 1 "3.00 I | 66.80 | | loo.oo | 1 Invention 1 7 1 | 22.67 1 1 1 〇·33_ 1 1 lo.oo | 1 0.20 1 1 [33.20 Π 1 25.00 1 ί 38.80 1 1 I 3.00 Π f 66.80 Π I loo.oo | The present invention 6 | 17.94 | 1 493 1 1 _221_ 1 I lo.oo 1 1 1 1 33.20 Π 1 25.00 1 1 38.80 1 1 [3.00 I | 66.80 1 | loo.oo | ! The present invention ί 5 1554 1 1 465 1 1 _Mi__ 1 950 1 | 3.80 1 1 095 1 1 1 34.75 1 1 19.45 1 1 23.90 1 | 19.00 1 [2.90 1 [65.25 1 | loo.oo | The present invention 1 4 11.24 | I"..93__ 1 ! 0.33 1 I lo.oo | | 4.00 1 I l.oo | 1 Γ 31.50 j 1 20.90 1 1 24.60 1 | 20.00 1 Γ 3.00 1 [68.50 | | loo.oo | | The present invention 1 3 | 14.54 I | 3.83 I l ! 0.26 1 | 9,70 I | 3.90 1 | 0.97 I 1 1 33.20 1 1 20.40 1 1 24.00 ] | 19.50 1 | 2.90 Π [66.80 | | loo.oo | The Invention 2 | 14.40 I ...ill_ 1 | 0.26 | _12»__ _U1_ _L23_ | 0.96 1 1 34.84 1 1 19.24 1 1 23.7 3 1 | 19.28 I _2.9i__ [65.16 | | loo.oo | The present invention I | 17.74 | 1 _2^3_ 1 1 lo.oo | 1 0.20 I 1 "33.20 1 1 25.00 1 1 38.80 1 1 Γ 3.00__ [66.80 | | 丨oo.oo 1 Type of emulsified oil composition I refined rapeseed oil ttl | 1 fat Att2 1 1 grease Bu3 1 M On 6 gm | StepSS-NAtt5 1 1 Excel T-95Rtt6 | 1 Lecithin Deluxe** 7 | l Polyglycerol monostearate ι 1 oil phase total 1 1 Sorbitol 70WU8 | 1 Highmaltose MC-45U9 | | S-1170tt, ° Π Total | 1 Total 1 温湓gffi筚梅:ols. %οε«,. /. 0 Bu, » Pier stay Hq: 63⁄4 • 5? 0ΠΤΓ%0ζ.ΐ5«^·5-α:8^. 0/009嫦¥如铋 Lithium 蒈: Bu s * %1硪 壬 chain sle^翠 K·-. /. 66% boat chain § award is invited -ovsw%s6aif<«: 9 square. %1嫦 ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ /05 cups <«: s-rt1'®. %一.卜8_济^键§§锼^铤«-^声4韶§回»8·冢K--g?K68_ 跻壬 consulting笃铛;遨K·- %90一嫦跻壬湓SI» ;; invite - DVsvyos6^ umbrella: inch to find. 0/0〇〇·inch 6啷«-壬铛§赵>8-刍K-- %Γ>ο嫦资玉湓铨桀忐尽-%5 key § pigeon 'S55DVS, 0/Ο0.66ονα , %οοΌονΗ<«^: ε find. Ο/Or 寸6 嫦 壬 壬 « « « « « « « « « « « « « « « « « « « « « « « « « DVQ, 0/κ.παν1<«>«):(Νΐ1»···/0//16 峨«H-^^siig 翠翠κ·- %ΓΓ-~嫦«ii-^«<tsss ?>g- invite-%ro δϋί, %roavs, ys.lova ' yor86Dvl>«): Find a comparison 8 9.12 26.75 I 15.06 | I 12.99 1 0.7458 | Comparing 7 1 25.85 1 oo I 12.49 I | 9.72 I | 0.0435 | Comparis 6 1 19.97 1 L 1.6—3 I 1 0.00 I 1 66.42 I | 0.0755 | Comparis 5 1 27.12 1 1 2.21 I | 0.00 | 1. 3.79 J | 0.0753 | Comparis 4 1 28.36 1 0.75 I | 0.00 | | 13.48 | | 0.0258 | Comparis 3 1 10.46 1 丨0.47 1 | 17.86 ] I 12.66 | | 0.0430 | Comparis 2 1 18.31 1 0.54 1 | 15.92 | | 14.04 | 0.0286 | 26.93 1 1 0.60 1 1 9.28 Π | 16.21 1 | 0.0218 | The present invention 8 1 31.48 1 1 26.98 1 1 0.00 | | 12.99 | | 0.4615 | The present invention 7 1 28.46 1 ir> \〇1 0.00 1 1 58.65 1 Γ 0.0548 ] The present invention 6 1 28.46 1 _»S9 Ί | o.oo 1 | 13.30 1 | 0.0529 | The present invention 5 1 15.82 1 1 1367 1 | 11.9 4 | | 0.0764 | The present invention 4 1 18.36 1 __LI?_ 1 15.87 1 I 13.81 | [0.0718 | The present invention 3 1 16.94 1 _i2〇Ί 1 14.61 1 | 10.35 | 1 0.0662 | The present invention 2 1 24.20 1 _L2i__ | 8.30 II 9.80 | ! 0.0476 | The present invention I Γ 28.46 1 〇v «Λ Γ 〇.〇〇1 Γ 1329 1 "0.0529 | To Λ W ηΛ <°s »2 ••β /~ν ν Φ 1 Saturated MAG 1 |Unsaturated MAG ]|Organic Acid MAG6I 1 |dag ] |Unsaturated MAG/Total MAG 1 -17- 201200027 Comparing Products 1~4 and 7 Series Unsaturated Monoterpene Glycerol vs. Oil Phase Composition The ratio of the total amount of hydrazine glycerol is lower than that of the present invention, and the ratio of the comparative product 8 series unsaturated glycerin to the total amount of monoterpene glycerol is higher than that of the present invention. Further, the content of the comparative product 5-based diterpene glycerin is lower than that of the present invention, and the content of the comparative product 6-based diglyceride is higher than that of the present invention. [Test Example 1 Stability of Emulsion Composition] The emulsion stability of the emulsion composition prepared in Preparation Example 1 was tested. Specifically, '80% of the emulsified composition of the present invention, 5 and 8 and Comparative Product 8' was placed in a hard glass container (container diameter 4 〇 mm, height 12 〇 mm), compared to 50 ° C The amount of water leaving after 1 hour. The evaluation criteria for emulsion stability are as follows. <Evaluation criteria for emulsion stability> 4. The amount of water to leave was 〇 mL. 3: The amount of water leaving is less than 5 mL. 2: The amount of water leaving is 5 mL or more and 20 mL or less. 1. The amount of water leaving is more than 20 mL. The results are shown in Table 2. [Table 2] Table 2 Inventive product 1 Inventive product 5 Inventive product 8 Comparative product 8 Water consumption (mL) 0.0 3.8 13.8 5〇1 Evaluation 4 3 2 1 According to the results of Table 2, the emulsion of Comparative Product 8 is stable. Sexually poor. That is, it can be seen that if the ratio of the unsaturated monoterpene glycerin to the total amount of monoterpene glycerol exceeds the range of the present invention, the emulsification can become unstable. 156965.doc • 18·201200027 [Preparation of Bread of Preparation Example 3] Bread was produced by the following method using each of the above emulsified compositions. 70.0 parts by mass of high-gluten wheat flour (manufactured by Minqing Powder Co., Ltd.) at 25 ° C, yeast (manufactured by (5) enter heart (10)) 3, Q f parts, yeast active agent
Yeast公司製造）〇]質量份、全蛋5 〇質量份、葡 萄糖3.0質量份、上述乳化組合物2.〇質量份及水35〇質量 份加入绰中（1〇夸脫），使用立式混合機⑽夸脫混合機，擾 拌中使用搜拌鉤，關東混合機工公司製造），於25.㈣.代 之溫度下，以低速混捏3分鐘’繼而以高速混捏2分鐘。使 經混捏之生麵團於28.0t(濕度8〇%)下醱酵2小時3〇分（中種 醱酵）(醱酵結束溫度為29.0±〇.5。〇。 繼而於上述中種醱酵生麵團中，添加高筋小麥粉（日清 製粉公司製造）30.0質量份、砂糖22.0質量份、食鹽1〇質 量份、脫脂粉乳2.0質量份、水15.0質量份，使用上述立式 混合機以低速混捏3分鐘，繼而以高速混捏3分鐘後，添加 起酥油6.0質量份，進而以低速混捏3分鐘繼而以高速混捏 5分鐘獲得主混捏生麵團（混捏完畢之生麵團溫度為 28.0土0.5〇C ) 〇 藉由將主混捏生麵團於28.〇t (濕度80%)下靜置30分鐘 (基本醱酵時間），使混捏時對生麵團之損傷恢復後，分割 為約80 g之生麵團。將分割生麵團於28 〇〇c (濕度8〇%)下靜 置20分鐘（中間醱酵時間）使分割導致之生麵團損傷恢復 後’利用模型進行成形。將成形物放置於頂板上於 38.0C (濕度80%)下醱酵6〇分鐘（最終醱酵）後，於2i〇ec之 156965.doc •19· 201200027 烘箱中烘焙10分鐘。烘焙後，於室溫（約20.01 )下靜置30 分鐘而冷卻，裝入塑膠袋中並密封後於2〇.〇。(：下保存24小 時’作為試驗用之麵包。 [試驗例2麵包品質之官能評價] 針對上述製備例3中所製造之麵包，令1〇名官能檢查員 以柔軟感、濕潤感、融口感、口味及呕嚼感之各要素為指 標對品質加以評價。又，令〗名熟練之生麵團製備作業者 對麵包之生麵團成形時之作業性加以評價。將麵包之柔軟 感、濕潤感、融口感、口味及咀嚼感之各要素的評價基準 示於下述表3，將關於麵包之生麵團成形時之作業性的評 價基準示於下述表4。 [表3] 表3柔軟感、濕潤感、融口感、味道及咀嚼感之各要素 之評價基準 分數 一 -~基準 ~~ 5 11)名判斷為良好。 ~~~- 4 8〜9名判—- 3 5〜7名判斷為良好。 〜~— 2 3~4名判斷為良碎。 ~- 1 2名以下判斷盍_坪„ --- —------ <判斷為良好之感覺> 柔軟感：咀嚼時感覺到彈性，並且柔軟。 濕潤感··吸鳴時未感覺到乾脆感。 融口感：吸嚼中麵包之生麵團順滑地通過喉嘴，舌頭 上完全未感覺到粉末感。 味道 ：咀嚼中自鼻子敢 开卞飄1出之味道就麵包而言較佳0 156965.doc •20- 201200027 。且嚼感：α且嚼中麵包之生麵團不黏牙。 [表4] 表4關於作業性之評價基準 分數 基準 5 非常容易成形。 4 稍容易成形。 3 容易成形。 2 生麵團附著於手上，稍難成形。 1 生麵團附著於手上，頂板之生麵團保型性較差非常難以成形。 將結果表示於表5。 156965.doc -21 · 201200027Yeast company made 质量] parts by mass, whole egg 5 parts by mass, glucose 3.0 parts by mass, the above emulsified composition 2. 〇 mass part and 35 parts by mass of water added to 绰 (1 〇 quart), using vertical mixing Machine (10) quart mixer, used in the scrambled mixing hook, manufactured by Kanto Mixer Co., Ltd.), at 25. (4). At the temperature, mix at low speed for 3 minutes' and then mix at high speed for 2 minutes. The kneaded dough was fermented at 28.0 t (humidity 8〇%) for 2 hours and 3 minutes (medium fermentation) (the fermentation end temperature was 29.0±〇.5. 〇. In the dough, 30.0 parts by mass of high-gluten wheat flour (manufactured by Nisshin Milling Co., Ltd.), 22.0 parts by mass of granulated sugar, 1 part by mass of salt, 2.0 parts by mass of skim milk, and 15.0 parts by mass of water were added, and the above-mentioned vertical mixer was used at a low speed. After kneading for 3 minutes, and then kneading at a high speed for 3 minutes, 6.0 parts by mass of the shortening was added, and further kneaded at a low speed for 3 minutes, followed by kneading at a high speed for 5 minutes to obtain a main kneaded dough (the dough temperature after kneading was 28.0 ± 0.5 〇 C)静 By restoring the main kneaded dough to 28. 〇t (humidity 80%) for 30 minutes (basic fermentation time), the damage to the dough during kneading is restored, and then divided into about 80 g of dough. The divided dough was allowed to stand at 28 〇〇c (humidity 8〇%) for 20 minutes (intermediate fermentation time), and the dough was damaged after the division was recovered. 'Formation was carried out by using a model. The formed body was placed on the top plate at 38.0. Fermentation for 6 minutes at C (humidity 80%) After leaven, bake for 10 minutes in 2i〇ec 156965.doc •19· 201200027 oven. After baking, let stand at room temperature (about 20.01) for 30 minutes, cool, put into plastic bag and seal it after 2 : 〇 ( ( ( 24 ( ( 24 24 24 24 24 24 24 24 24 24 24 官能 官能 官能 官能 官能 官能 官能 官能 官能 官能 官能 官能 官能 官能 官能 官能 官能 官能 官能 官能 官能 官能 官能 官能 官能 官能 官能 官能 官能 官能 官能 官能Each element of the sense of feeling, the taste of the mouth, the taste and the feeling of chewing is evaluated by the index. In addition, the skilled dough preparation operator evaluates the workability of the dough for forming the bread. The evaluation criteria of each element of the moist feeling, the melt feeling, the taste, and the chewing feeling are shown in the following Table 3. The evaluation criteria for the workability at the time of forming the bread dough are shown in the following Table 4. [Table 3] 3 Evaluation criteria for each element of softness, moistness, mellow taste, taste and chewing sensation - 1 - benchmark ~ ~ 5 11) The name is judged to be good. ~~~- 4 8~9 judges - 3 5 ~7 judged to be good. ~~— 2 3~4 judged to be good.~- 1 2 or less judged 盍 _ ping „ --- — ------ < judged to be a good feeling > Soft feeling: feels elastic when chewing, and soft. Humidity · · Did not feel when sucking Melt feeling. Melt feeling: The dough of the bread in the chewing is smoothly passed through the throat of the throat, and the powder is not felt at all on the tongue. Taste: The taste of chewing in the nose is easy to open and the taste is better in bread. 156965.doc •20- 201200027. And chew: α and the dough of the bread in the chew is not sticky. [Table 4] Table 4 Evaluation criteria for workability Score Base 5 is very easy to form. 4 It is easier to form. 3 Easy to shape. 2 The dough is attached to the hand and is slightly difficult to form. 1 The dough is attached to the hand, and the dough of the top plate is poor in shape retention and is very difficult to form. The results are shown in Table 5. 156965.doc -21 · 201200027
£ °S (N fS <N m in <N °s CO cn cn cs cn cn 卜 fN £ °° (N (N CN <N Ο (N i3 °§ — (N cs 00 £ °s (N <N (N £ °? CN (N CN <N 寸 (Ν 玉0s (N CN CN CN m (N ro (Ν « -i2 °S CN (N CN <N CN (N (N CN 本發明 品8 r-> m cn 寸 寸 寸 CN 本發明 品7 寸 寸 寸 ΓΛ 本發明 品6 «η 寸 污 cn 本發明 品5 寸 »〇 寸 ΟΊ 本發明 品4 寸 VO \n V) 寸 cs m 本發明 品3 «η ί/Ί «〇 «η 寸 本發明 品2 ___ _里 … »r> 寸 本發明 品1 »〇 W紫! 柔軟感ι 濕濶感 1融口感丨 味道 °且嚼感ι 作業性 綜合得分 綜合評價 茫鉍牟W潔>K)W -22- 156965.doc 201200027 再者，表5中之綜合評價之基準如下。 <综合評價基準> 4 :評價分數之合計分數為28以上、3〇以下。 3 :評價分數之合計分數為2〇以上、未達28。 2 :評價分數之合計分數為1〇以上、未達2〇。 1 :評價分數之合計分數未達1〇。 根據表5之結果，若使用二醯甘油之含量低於本發明且 不含有機酸單酿甘油酉旨的乳化組合物，則不僅麵包之柔軟 感、濕潤感、融口感明顯惡化，生麵團之成形性（作業性） 亦明顯惡化(比較品5)。又，若使用二醯甘油之含量高於本 發明且不含有機酸單酿甘油醋的乳化組合物，則麵二口 味及生麵團之成形性明㈣化（比較品6卜進而，若使用不 飽和單醯甘油相對於單醯甘油總量的比例低於本發明且不 含有機酸單醯甘油酿的乳化組合物，則麵包之融口感及呕 嚼感、作業性明顯惡化（比較品4)。該等現象有藉由添加有 機酸單醯甘油酯而稍有恢復之傾向，但並不充分(參照比 較〇σ 1〜3、7)。又，若不飽和單醯甘油相對於單醢甘油妯 量的比例過高，則麵包之柔軟感、濕潤感、融口感較： (比較品8)。 另一方面，若使用本發明品製造麵包，則柔軟感、 濕满感、融口感、口味及呕嚼感以及作業性均平衡且獲得 良好之評價結果’若於其綜合得分中為2〇點以上，則與比 較品相比分數明顯較高。此處’各評價項目雖然不得不、藉 由分數評價官能試驗之特質，但關於各評價項目幻分之 156965.doc •23· 201200027 差別’若以實際感覺加以比較，則可見明顯之差別。 [製備例4於低溫下之麵包之製備] 於5〜10°C之低溫下，將高筋小麥粉（日清製粉公司製 造）70.0質量份、酵母（〇rient；al Yeast公司製造）3.0質量份、 酵母活性劑（Oriental Yeast公司製造）0.1質量份、全蛋5.0 質量份、葡萄糖3_0質量份、本發明品1、2或比較品3之乳 化組合物2.0質量份及水35.0質量份加入缽中（10夸脫），此 後藉由與製備例3相同之方法製備試驗用之麵包。 [試驗例3麵包品質之官能評價] 針對使用本發明品1、2及比較品3之乳化組合物於上述 製備例4中所製造之麵包，以與試驗例2相同之方法對麵包 之品質及麵包成形時之作業性加以評價。並將結果表示於 表6。 [表6] 表6£ °S (N fS <N m in <N °s CO cn cn cs cn cn 卜 fN £ °° (N (N CN <N Ο (N i3 °§ — (N cs 00 £ °s ( N <N (N £ °? CN (N CN <N inch (Ν 00s (N CN CN CN (N ro (Ν « -i2 °S CN (N CN <N CN (N (N CN) The invention product 8 r-> m cn inch inch inch CN The invention product 7 inch inch inch ΓΛ The invention product 6 «η inch stain cn The invention product 5 inch»〇 inch ΟΊ The invention product 4 inch VO \n V) inch cs m The present invention 3 «η ί/Ί «〇«η inch The present invention 2 ___ _ Li... »r> Inch invention 1 »〇W purple! Soft feeling ι wet feeling 1 melt taste ° taste ° and chew ι 作业 Comprehensive summary of workability scores 茫铋牟W Jie>K)W -22- 156965.doc 201200027 Furthermore, the benchmarks for comprehensive evaluation in Table 5 are as follows. <Comprehensive evaluation criteria> 4: Evaluation scores The total score is 28 or more and 3 or less. 3 : The total score of the evaluation score is 2〇 or more and less than 28. 2: The total score of the evaluation score is 1〇 or more and less than 2〇. 1 : The total score of the evaluation score Not reached According to the results of Table 5, if an emulsified composition having a diterpene glycerin content lower than that of the present invention and containing no organic acid monoglyceride is used, not only the softness, moist feeling, and melt feeling of the bread are significantly deteriorated. The formability (workability) of the dough is also significantly deteriorated (Comparative product 5). Further, if an emulsified composition having a diterpene glycerin content higher than the present invention and containing no organic acid monoglycerol vinegar is used, The formability of the dough is clearly (four). (Comparative product 6 and further, if the ratio of the unsaturated monoterpene glycerol to the total amount of monoterpene glycerol is lower than the present invention and the organic acid monoglycerin-free emulsified composition is used, The taste and wheezing of bread and the workability are obviously deteriorated (Comparative product 4). These phenomena have a tendency to recover slightly by adding an organic acid monoglyceride, but it is not sufficient (refer to compare 〇σ 1~ 3, 7). If the ratio of unsaturated monoterpene glycerol to monoterpene glycerol is too high, the softness, moisturizing feeling and melting feeling of the bread are better than: (Comparative product 8). The invention produces bread, which is soft and wet. The feeling of fullness, melody, taste and chewing, and workability were balanced and a good evaluation result was obtained. If the overall score is 2 points or more, the score is significantly higher than that of the comparison. Here, although each evaluation item has to evaluate the characteristics of the functional test by the score, the difference 156965.doc •23· 201200027 difference between the evaluation items can be clearly distinguished if compared with the actual feeling. [Preparation of Bread of Preparation Example 4 at Low Temperature] 70.0 parts by mass of high-gluten wheat flour (manufactured by Nisshin Milling Co., Ltd.) and yeast (manufactured by Yerient; al Yeast) 3.0 at a low temperature of 5 to 10 °C 0.1 parts by mass of a yeast active agent (manufactured by Oriental Yeast Co., Ltd.), 5.0 parts by mass of whole eggs, 3_0 parts by mass of glucose, 2.0 parts by mass of an emulsified composition of the present invention 1, 2 or Comparative product 3, and 35.0 parts by mass of water are added to hydrazine. Medium (10 quarts), and thereafter, a test bread was prepared by the same method as in Preparation 3. [Test Example 3: Functional evaluation of bread quality] For the bread produced in the above Preparation Example 4 using the emulsified composition of the present inventions 1 and 2 and Comparative Product 3, the quality of the bread was the same as in Test Example 2. The workability of the bread was evaluated. The results are shown in Table 6. [Table 6] Table 6
曰右將比較品3暴露於低溫環境中，則單醯甘油更容 晶化，結果更難以融入麵包之生麵團中。並且，如4 所示，與製備例3之情形相比，冑包之呕嚼感進」 156965.doc •24- 201200027 化，生麵團成形時之作業性之惡化亦明顯》另一方面，本 發明品即便暴露於低溫環境中單醯甘油亦不易結晶化，結 果容易均勻地融入麵包之生麵團中，可製造與製備例3之 情形同樣優異之品質的麵包。 156965.doc -25-曰Right compares product 3 to a low temperature environment, and monoglycerin is more crystallized, and the result is more difficult to integrate into the bread dough. Further, as shown in Fig. 4, compared with the case of the preparation example 3, the vomiting feeling of the bag was changed to 156965.doc •24-201200027, and the deterioration of workability during dough formation was also remarkable. The product of the invention is not easily crystallized even when exposed to a low-temperature environment, and as a result, it is easy to uniformly blend into the dough of the bread, and it is possible to produce a bread of the same quality as in the case of Preparation Example 3. 156965.doc -25-