Water-in-oil emulsion oil composition and food products using the same

Abstract

The present invention provides a water-in-oil emulsion oil composition that exhibits good emulsification stability even when polyhydric alcohols are incorporated. [Solution] The water-in-oil emulsion oil composition of the present invention contains (A) a polyhydric alcohol, (B) polyglycerin condensed ricinoleic acid ester, and (C) polyglycerin fatty acid ester, wherein the HLB of (C) polyglycerin fatty acid ester is 6 or less.

Description

Technical Field

[0001] The present invention relates to a water-in-oil emulsified oil and fat composition and a food using the same.

Background Art

[0002] Conventionally, it has been known that by blending polyhydric alcohols, the tenderness can be improved in applications such as bread making and confectionery making. However, there is a problem that stickiness occurs during dough preparation, resulting in poor handling properties. Also, while the more polyhydric alcohol is blended, the more the tenderness effect can be enhanced, it is difficult to use a large amount because the flavor is impaired or the fermentation is inhibited during the final fermentation of the dough in bread making.

[0003] In order to solve such problems, a technique has been proposed in which a polyhydric alcohol is blended in the aqueous phase part to produce a water-in-oil emulsion (Patent Documents 1 and 2).

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, in the technique of blending a polyhydric alcohol in the aqueous phase part to produce a water-in-oil emulsion, there are problems with emulsion stability. If the emulsion stability is insufficient, there is a risk of water bleeding when cooling kneading, that is, when the oil phase containing oil and fat and the aqueous phase are appropriately heated and mixed to form an emulsion and then rapidly cooled and kneaded by a cooling mixer. In Patent Documents 1 and 2, no attention is paid to technical improvements based on the combination of emulsifiers, and there is room for improvement in emulsion stability.

[0006] This invention has been made in view of the above circumstances, and aims to provide a water-in-oil emulsion oil composition that exhibits good emulsification stability even when polyhydric alcohols are incorporated. [Means for solving the problem]

[0007] To solve the above problems, the inventors conducted diligent research and found that by combining polyglycerin condensed ricinoleic acid ester and polyglycerin fatty acid ester with a specific HLB range, it is possible to obtain a water-in-oil emulsion oil composition with good emulsification stability even when polyhydric alcohols are included, thus completing the present invention.

[0008] In other words, the water-in-oil emulsion oil composition of the present invention is characterized by containing (A) a polyhydric alcohol, (B) a polyglycerin condensed ricinoleic acid ester, and (C) a polyglycerin fatty acid ester, wherein the HLB of (C) the polyglycerin fatty acid ester is 6 or less. The food product of the present invention is provided with the aforementioned water-in-oil emulsion oil composition. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a water-in-oil emulsion of fats and oils with good emulsification stability, even when polyhydric alcohols are included. Furthermore, it is possible to impart a good moist texture to food products using this emulsion. [Modes for carrying out the invention]

[0010] The following describes specific embodiments for carrying out the present invention. (Water-in-oil emulsified fat composition) The water-in-oil emulsion oil composition of the present invention contains (A) a polyhydric alcohol. (A) The polyhydric alcohol is not particularly limited, but for example, dihydric alcohols, trihydric alcohols, sugar alcohols, etc. can be used.

[0011] Dihydric alcohols are not particularly limited, but examples include ethylene glycol and 1,3-propanediol. Trihydric alcohols are not particularly limited, but examples include glycerin and 1,2,4-butanetriol. Sugar alcohols are not particularly limited, but examples include sorbitol, inositol, glucosyltrehalose, xylitol, erythritol, mannitol, lactitol, oligosaccharide alcohols, maltitol, reduced palatinose, reduced starch syrup, and reduced starch hydrolysates. These may be used individually or in combination of two or more. Among these, glycerin and sorbitol are preferred from the viewpoint of further improving the moisturizing effect.

[0012] The content of (A) polyhydric alcohol in the water-in-oil emulsion oil composition of the present invention is not particularly limited, and for example, it may be 5% by mass or more and 95% by mass or less based on the total amount of the composition, but from the viewpoint of further improving the moisturizing effect, 5% by mass or more is preferred, 10% by mass or more is more preferred, and 20% by mass or more is even more preferred. Furthermore, from the viewpoint of further improving emulsification stability, 90% by mass or less is preferred, 80% by mass or less is more preferred, and 70% by mass or less is even more preferred.

[0013] The water-in-oil emulsion oil composition of the present invention contains (B) polyglycerin condensed ricinoleic acid ester and (C) polyglycerin fatty acid ester.

[0014] (B) Polyglycerin condensed ricinoleic acid ester is an esterified product of polyglycerin and condensed ricinoleic acid, and can be produced by an esterification reaction using known methods. Polyglycerin is usually a mixture of polyglycerins with different degrees of polymerization obtained by heating glycerin or glycidol or epichlorohydrin and performing a polycondensation reaction.

[0015] In the water-in-oil emulsion oil composition of the present invention, the degree of condensation of ricinoleic acid in (B) polyglycerin condensed ricinoleic acid ester is not particularly limited, and for example, a degree of 2 to 10 can be used. Also, the degree of polymerization of glycerin in (B) polyglycerin condensed ricinoleic acid ester is not particularly limited, and for example, a degree of polymerization of glycerin of 2 to 10 can be used. From the viewpoint of emulsification stability, a degree of polymerization of glycerin of 3 or more is preferred, and a degree of polymerization of 6 or more is more preferred.

[0016] In the water-in-oil emulsion fat composition of the present invention, the content of (B) polyglycerin condensed ricinoleic acid ester is not particularly limited, but from the viewpoint of further improving emulsification stability, it is preferably 0.05% by mass or more, and more preferably 0.1% by mass or more, relative to the total amount of the composition. Furthermore, from the viewpoint of masking flavors derived from polyhydric alcohols, it is preferably 0.2% by mass or more, and more preferably 0.4% by mass or more, relative to the total amount of the composition.

[0017] The (C) polyglycerin fatty acid ester used in the water-in-oil emulsion oil composition of the present invention is not particularly limited as long as its HLB is 6 or less. For example, the constituent fatty acid may be a saturated fatty acid or an unsaturated fatty acid, but from the viewpoint of better exhibiting the effects of the present invention, it is preferable that it be a saturated fatty acid. The number of carbon atoms in the constituent fatty acid may be 12 or more, for example, and may also be 16 or more. As commercially available products, for example, SY-Glister PS-3S, PS-5S, TS-3S, DAS-7S, DAO-7S, PO-5S, PO-3S, HB-750, DDB-750, OE-750 etc. manufactured by Sakamoto Pharmaceutical Co., Ltd., Poem J-4081V manufactured by Riken Vitamin Co., Ltd., and Ryoto Polyglycerides B-100D, B-70D, CA-F4 etc. manufactured by Mitsubishi Chemical Corporation can be used.

[0018] "HLB" is an abbreviation for Hydrophile Lipophile Balance, which means a numerical value representing the balance between the hydrophobicity and hydrophilicity of an emulsifier. HLB is represented by a number within the range of 0 to 20, and the smaller the number, the stronger the lipophilicity. HLB is calculated using the atlas method from the saponification value of the ester and the neutralization value of the fatty acid, and is calculated by the following formula. Also, the saponification value and neutralization value in the formula are measured in accordance with "Set by the Japanese Oil Chemists' Society, Basic Oil Analysis Test Methods, 2003 Edition" compiled by the Japanese Oil Chemists' Society. HLB = 20 × (1 - saponification value / neutralization value)

[0019] (C) The HLB of polyglycerol fatty acid ester may be 6 or less, but from the viewpoint of further improving the emulsion stability, 5 or less is more preferable.

[0020] In the water-in-oil type emulsified oil and fat composition of the present invention, the content of (C) polyglycerol fatty acid ester is not particularly limited, but from the viewpoint of further improving the emulsion stability, it is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, based on the total amount of the composition. Also, from the viewpoint of suppressing the eggy flavor, it is preferably 5% by mass or less, more preferably 1% by mass or less, based on the total amount of the composition.

[0021] In the water-in-oil type emulsified oil and fat composition of the present invention, the mass ratio of (C) polyglycerol fatty acid ester to (B) polyglycerol condensed ricinoleic acid ester is preferably 0.1 or more and 10 or less, more preferably 0.1 or more and 5 or less, and even more preferably 0.1 or more and 1 or less, from the viewpoint of further improving the emulsion stability.

[0022] The fats and oils used in the water-in-oil type emulsified fat and oil composition of the present invention are not particularly limited. For example, vegetable fats and oils such as coconut oil, palm kernel oil, palm oil, rapeseed oil, high-oleic rapeseed oil, soybean oil, cottonseed oil, corn oil, sunflower oil, rice bran oil, safflower oil, olive oil, sesame oil, shea butter, sal fat, mango oil, illipe butter, cocoa butter, etc.; animal fats and oils such as lard, beef tallow, milk fat, fish oil, etc.; their fractionated oils, processed oils (those subjected to one or more treatments of hardening and transesterification), and the like can be mentioned. These may be used alone or in combination of two or more.

[0023] The main component of these fats and oils is triglyceride, and triglyceride has a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol at the 1st, 2nd, and 3rd positions. The constituent fatty acids of edible fats and oils are saturated fatty acids and unsaturated fatty acids. Among the constituent fatty acids of edible fats and oils, saturated fatty acids include butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), lignoceric acid (24), etc. The numerical notations above represent the number of carbon atoms of the fatty acids. Unsaturated fatty acids include myristoleic acid (14:1), palmitoleic acid (16:1), pinolenic acid (16:3), oleic acid (18:1), linoleic acid (18:2), linolenic acid (18:3), eicosenoic acid (20:1), erucic acid (22:1), nervonic acid (24:1), etc. The numerical notations in parentheses indicate that the left side is the number of carbon atoms of the fatty acid and the right side is the number of double bonds.

[0024] The content of the fats and oils in the water-in-oil type emulsified fat and oil composition of the present invention is not particularly limited, but is preferably 15% by mass or more, more preferably 20% by mass or more, and even more preferably 30% by mass or more based on the total amount of the composition. Also, it is preferably 90% by mass or less based on the total amount of the composition. When the content of the fats and oils is within this range, the effects of the present invention are more effectively exerted.

[0025] In the present invention, the water-in-oil emulsion oil composition preferably uses transesterified oils or hydrogenated oils as oils, from the viewpoint of further improving emulsion stability. Among these, it is even more preferable to use transesterified oils, highly hydrogenated oils, or transesterified oils containing highly hydrogenated oils as raw materials, from the viewpoint of reducing the amount of trans fatty acids, which are said to increase the risk of arteriosclerosis and are a cause for concern regarding their impact on health.

[0026] From the viewpoint of reducing the amount of trans fatty acids, which are said to increase the risk of arteriosclerosis and are a cause for concern regarding their impact on health, the water-in-oil emulsion oil composition of the present invention preferably contains trans fatty acids in a trans fatty acid content of 0.1 to 3% by mass relative to the total mass of constituent fatty acids of the oil.

[0027] The trans fatty acid content in oils and fats is measured using gas chromatography (specifically, "2.4.4.3-2013 Trans Fatty Acid Content (Capillary Gas Chromatography Method)" of the Standard Methods for Analysis of Oils and Fats (Japan Oil Chemists' Society). The trans fatty acid content can be calculated by the area ratio with respect to an internal standard substance (heptadecanoic acid) of known dosage.

[0028] The water-in-oil emulsion oil composition of the present invention may be fluid or plastic. In the present invention, "fluid" mainly refers to the property of flowing under external force from low temperature to room temperature, and "plastic" mainly refers to the property of deforming under external force from low temperature to room temperature and not returning to its original state.

[0029] If the water-in-oil emulsion fat composition of the present invention is plastic, it may be margarine. Here, margarine refers to margarine or fat spread as defined by the Japanese Agricultural Standards.

[0030] The water-in-oil emulsion oil composition of the present invention may contain other components, such as conventionally known components, in addition to the components described above, as long as they do not impair the effects of the present invention. Examples of other components include proteins, (A) carbohydrates other than polyhydric alcohols, salts, acidulants, pH adjusters, antioxidants, spices, coloring agents, flavorings, (B) polyglycerol condensed ricinoleic acid esters, and (C) emulsifiers other than polyglycerol fatty acid esters with an HLB of 6 or less. Examples of proteins include milk protein, soy protein, pea protein, wheat protein, and other plant proteins. Examples of (A) carbohydrates other than polyhydric alcohols include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactose, sucrose, maltose, trehalose, etc.), oligosaccharides, starch, starch hydrolysates, and polysaccharides. Antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignans, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, and tea extracts. Spices include capsaicin, anethole, eugenol, cineole, and gingerol. Coloring agents include carotene, annatto, and astaxanthin. Flavorings include butter flavor and milk flavor. Examples of emulsifiers other than (B) polyglycerin condensed ricinoleic acid esters and (C) polyglycerin fatty acid esters with an HLB of 6 or less include sorbitan fatty acid esters, polyglycerin fatty acid esters with an HLB greater than 6, lecithin, monoglycerin fatty acid esters, diglycerin fatty acid esters, organic acid glycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, and polyoxyethylene sorbitan fatty acid esters.

[0031] The water-in-oil emulsion fat composition of the present invention can be produced by known methods. For example, the oil phase and water phase containing the fat can be appropriately heated and mixed to emulsify, and then rapidly cooled and kneaded using a cooling mixer such as a combinator, perfector, botator, nexus, polaron, or ronoter. After rapid cooling and kneading with a cooling mixer, aging (tempering) may be performed as needed.

[0032] The water-in-oil emulsion fat composition of the present invention uses (B) polyglycerin condensed ricinoleic acid ester and (C) polyglycerin fatty acid ester, which provides good emulsification stability even when (A) polyhydric alcohol is added, and suppresses water seepage during cooling and kneading, that is, when the oil phase containing fat and the water phase are mixed and emulsified, and then rapidly cooled and kneaded using a cooling mixer.

[0033] The uses of the water-in-oil emulsion fat composition of the present invention are not particularly limited, but can be used, for example, for confectionery and bread making, cooking, and instant prepared foods. When the water-in-oil emulsion fat composition of the present invention is used for confectionery and bread making, it can be suitably used for spreads, butter creams, kneading, and roll-ins, and good breads and confectionery can be obtained. In these uses, the water-in-oil emulsion fat composition of the present invention can provide an oil-in-oil emulsion fat composition with improved moistness due to the effects of (A) the incorporation of polyhydric alcohols, and at the same time, it can provide an oil-in-oil emulsion fat composition with good emulsification stability. Furthermore, in these uses, particularly in baked confectionery and bread products, the water-in-oil emulsion fat composition of the present invention can also provide the effects of suppressing fermentation inhibition during dough preparation by (A) polyhydric alcohols, improving handling by suppressing stickiness of the dough, and masking flavors and improving texture derived from (A) polyhydric alcohols.

[0034] (food) The food product of the present invention is provided with the water-in-oil emulsion oil composition described above. Foods to which the water-in-oil emulsion of the present invention is added are not particularly limited, but include, for example, spreads, butter creams, and foods such as breads and confectionery using these; foods such as breads and confectionery in which the water-in-oil emulsion of the present invention is kneaded into the dough or folded in; cooked foods such as fried foods in which the water-in-oil emulsion of the present invention is used as a heat medium; and instant cooked foods such as solid roux used in processed foods such as sauces and stews. Among these, spreads, butter creams, and breads and confectionery are preferred, and spreads, butter creams, and baked products are more preferred.

[0035] Foods using spreads or buttercream refer to foods coated, sandwiched, or injected with spreads or buttercream using the water-in-oil emulsion of the present invention. Examples of buttercream include those made by adding the water-in-oil emulsion of the present invention and optionally adding flavoring components such as sugars and foaming them, or those made by foaming the water-in-oil emulsion of the present invention and then adding flavoring components such as sugars.

[0036] Examples of foods into which the water-in-oil emulsion of the present invention is kneaded into dough include baked products obtained by kneading the water-in-oil emulsion of the present invention into dough made from cereal flour and then baking the dough. Depending on the purpose, any conditions and methods can be used for kneading the water-in-oil emulsion of the present invention into dough and for baking, including conditions and methods conventionally known for baked products. The amount of water-in-oil emulsion of the present invention added to the dough before baking, i.e., the amount kneaded into the dough, can be appropriately set depending on the type of baked product, etc.

[0037] Examples of foods that incorporate the water-in-oil emulsion of the present invention into dough include baked products obtained by layering (rolling in) the water-in-oil emulsion of the present invention into a flour-based dough and then baking the dough. Depending on the purpose, any conditions and methods, including those conventionally known for baked products, can be used for folding the water-in-oil emulsion of the present invention into the dough and for baking. The amount of water-in-oil emulsion of the present invention added to the dough before baking, i.e., the amount folded into the dough, can be appropriately set depending on the type of baked product.

[0038] When the water-in-oil emulsion fat composition of the present invention is used in bread making, the bread dough can be manufactured by general methods. For example, methods for manufacturing bread dough include the direct kneading method, the sponge and dough method, and the liquid starter method. The sponge and dough method is a two-stage method for making dough. For example, in the first stage, the sponge is made by kneading 50-100% by mass of the flour to be used, yeast, yeast food, and water, and then fermenting it. After fermentation is complete, the remaining flour and other raw materials are added in the second stage, and the main kneading is performed. When manufacturing bread dough using this sponge and dough method, the water-in-oil emulsion fat composition of the present invention can be added to the main dough.

[0039] The bread dough process may include the following steps after kneading: first fermentation, dividing and rounding, bench time, shaping and filling with molds, and second fermentation (proofing). After the first fermentation, the dough is divided to prepare it for the desired baked product. The divided dough is rounded, taking into consideration the desired shape, and the damaged parts caused by the division are wrapped inside, with the sticky cut surface of the dough tucked inside to form a thin film on the surface. During bench time, the divided and rounded dough is left to rest, such as by arranging it on a work surface, taking care to prevent it from drying out. Shaping is the process of shaping the dough after the first fermentation or dough that has recovered during bench time, either by hand or with a machine such as a molder. For example, the dough may be lightly flattened by hand using flour, then rolled out, folded, rounded, or rolled while releasing gas with a rolling pin, and then filled with molds when making loaves of bread. Proofing is the process of allowing the shaped and molded dough to undergo a final fermentation. The molded dough, or the dough that has been shaped and placed on a baking sheet, is fermented at a higher temperature than the first fermentation to allow it to mature and regenerate into a spongy texture after being degassed during the shaping process. For example, the dough is placed in a proofing chamber and fermented under controlled humidity at a temperature near the upper limit of the temperature at which yeast is activated.

[0040] (A) When polyhydric alcohols are incorporated into dough, the dough tends to become sticky. Especially in mass production, the longer working time leads to increased stickiness, resulting in problems in obtaining bread of consistent quality. However, the water-in-oil emulsion oil composition of the present invention, by using (B) polyglycerin condensed ricinoleic acid ester and (C) polyglycerin fatty acid ester, can reduce the stickiness of the dough during dividing and rounding processes when making bread, thereby improving workability. Furthermore, the water-in-oil emulsion oil composition of the present invention, by using (B) polyglycerin condensed ricinoleic acid ester and (C) polyglycerin fatty acid ester, suppresses the inhibition of fermentation during proofing caused by (A) polyhydric alcohols. Such effects can also be exhibited in applications other than bread making as described above.

[0041] After obtaining the bread dough as described above, the dough is baked. The fermented dough is baked in an oven or kiln at a temperature of, for example, 190-220°C. The dough placed in the oven or kiln will expand further, and as the baking progresses, it will gradually begin to brown. Once baked, it is removed to obtain the desired bread. The water-in-oil emulsion fat composition of the present invention, by using (B) polyglycerin condensed ricinoleic acid ester and (C) polyglycerin fatty acid ester, is excellent in masking flavors derived from (A) polyhydric alcohols and improving texture. Such effects can also be exhibited in applications other than bread making as described above.

[0042] Among breads and pastries, breads include, for example, sliced ​​bread, sweet buns, croissants, Danish pastries, bagels, rolls, hot dog buns, steamed buns, and fried breads. Pastries include, for example, pies, cakes (pound cake, etc.), cookies, biscuits, crackers, waffles, scones, cream puffs, and donuts. [Examples]

[0043] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples. In the following examples and comparative examples, the oils used were oils 1 to 5 with the formulations shown in Table 1.

[0044] [Table 1] A: Palm oil, palm kernel oil (highly hardened), and palm oil (highly hardened) transesterified oils. B: Transesterified oils from the soft parts of palm fiber C: Palm kernel oil and palm oil transesterified oils D: Extremely hardened coconut oil E: Rapeseed oil

[0045] (Preparation of water-in-oil emulsion oil composition) Emulsifiers were added to each raw oil and fat in the mixing ratios shown in Tables 2A to 2M, and the mixture was heated to 70°C to obtain the oil phase. Water was heat-sterilized at 85°C, and other components were added to obtain the aqueous phase. The aqueous phase was added to the oil phase and stirred with a propeller agitator to emulsify it into a water-in-oil type mixture. After that, it was rapidly cooled and kneaded with a combinator to obtain a water-in-oil emulsion oil and fat composition. The obtained water-in-oil emulsion oil and fat composition was evaluated as follows.

[0046] [Emulsification stability] For water-in-oil emulsion oil and fat compositions, the emulsification state after the emulsification process and the state of moisture seepage during refrigerated storage after cooling and kneading were observed under a microscope and evaluated according to the following criteria. Evaluation Criteria ◎+: Emulsification diameter is fine (10 μm or less) and uniform. ◎: The emulsion particles are relatively fine and uniform. ○: The emulsion is slightly fine and somewhat uneven. △: Although emulsified, some moisture seepage is observed during cooling. ×: Phase inversion occurs, and water-in-oil emulsification cannot be performed.

[0047] (Making sliced ​​bread) Using the water-in-oil emulsion composition obtained above, a loaf of bread was prepared according to the following formula. First, water with dispersed yeast, yeast food, Emulgy A-100 (manufactured by Riken Vitamin Co., Ltd.), and strong flour were placed in a mixer bowl and mixed using the hook at low speed for 4 minutes and medium-low speed for 1 minute. The final dough temperature was 24°C. After that, fermentation was carried out for 4 hours at 27°C and 75% humidity. The final temperature of fermentation was 29°C, and after fermentation, a sponge dough was obtained. Then, the ingredients other than the water-in-oil emulsion composition produced above and the sponge dough were mixed at low speed for 3 minutes and medium-high speed for 3 minutes. After that, the water-in-oil emulsion composition obtained above was added to each of them, and the mixture was further mixed at low speed for 3 minutes and medium-low speed for 4 minutes to obtain bread dough. The final dough temperature at this time was 28°C. After a 20-minute floor time at room temperature, the dough was shaped, placed in a loaf pan, and allowed to ferment in a proofing chamber at 38°C and 80% humidity. After fermentation, the dough was rounded and baked at 200°C for 40 minutes to obtain a loaf of bread. The baked bread was allowed to cool at room temperature, then placed in a polypropylene bag and stored in a 20°C constant temperature chamber for one day before its flavor was evaluated.

[0048] <Bread recipe> ·Medium seed combination Strong flour 70 parts by mass Emulsion A-100 0.3 parts by mass Yeast 2.5 parts by mass Yeast food 0.1 parts by mass 40 parts by mass of water ·Book combination Strong flour 30 parts by mass Sugar mixed glucose high fructose corn syrup 10 parts by mass Salt 1.8 parts by mass Skim milk powder 2 parts by mass Water-in-oil emulsified fat composition 5 parts by mass Water 21 parts by mass

[0049] [Proofing time] During proofing, the time it took for the dough to rise 1.5 cm above the mold was measured and evaluated according to the following criteria. Evaluation Criteria ◎+: Less than 60 minutes ◎: 60 minutes or more but less than 65 minutes ○: 65 minutes or more but less than 70 minutes △: 70 minutes or more ×: Does not inflate to 1.5cm

[0050] [Stickiness of the fabric] The stickiness of the dough after proofing was evaluated according to the following criteria. Evaluation Criteria ◎: Not sticky ○: There is a slight stickiness, but it's not a problem. △: Sticky ×: It's quite sticky.

[0051] In the following sensory evaluation, the panel underwent tests to identify the five basic tastes (sweet, sour, salty, bitter, and umami), to identify differences in taste concentration, to identify the taste of food, to perform a standard olfactory test, and to identify a color difference of ΔE=0.8 using a color difference measuring device such as the SE6000 manufactured by Nippon Denshoku Industries. Fifteen individuals aged 20-50 who were deemed suitable in each of these tests were selected.

[0052] [Masking of sweetness derived from polyhydric alcohols] The obtained loaves of bread were tasted, and a score was assigned, with 7 points for "no sweetness from polyhydric alcohols detected" and 1 point for "an off-flavor from polyhydric alcohols detected." The average score was calculated and evaluated according to the following criteria. Evaluation Criteria ◎+: 6.5 points or higher ◎: 6.0 points or higher, but less than 6.5 points ○: 5.5 points or higher, less than 6.0 points △: 5.0 points or higher, but less than 5.5 points ×: Less than 5.0 points

[0053] The results of the above evaluation are shown in Tables 2A to 2M. Note that (B) the degree of polymerization of polyglycerin condensed ricinoleate ester represents the degree of polymerization of glycerin.

[0054] [Table 2A]

[0055] Table 2B

[0056] Table 2C

[0057]

Table 2D

[0058] Table 2E

[0059] Table 2F

[0060]

Table 2G

[0061] Table 2H

[0062] Table 2I

[0063]

Table 2J

[0064]

Table 2K

[0065] [Table 2L]

[0066] [Table 2M]

[0067] In Tables 2A to 2M, the examples used a water-in-oil emulsion oil composition containing (A) a polyhydric alcohol, (B) polyglycerin condensed ricinoleic acid ester, and (C) polyglycerin fatty acid ester, wherein the HLB of (C) polyglycerin fatty acid ester was 6 or less. The water-in-oil emulsion oil composition in the examples showed good emulsification stability even when (A) a polyhydric alcohol was added. Therefore, it is possible to impart a good moist texture to food products using this composition without impairing emulsification stability. In comparative examples, water-in-oil emulsion oil and fat compositions were used, including those using component (B) or component (C) alone as an emulsifier, water-in-oil emulsion oil and fat compositions in which component (C) has an HLB greater than 6, and water-in-oil emulsion oil and fat compositions using a combination of component (B) and an emulsifier other than component (C), or a combination of component (C) and an emulsifier other than component (B). However, the desired effect was not obtained with these compositions.

[0068] Examples 1-5 and 53-57 showed that good emulsification stability was obtained for each type of oil, regardless of the type of oil. Furthermore, the water-in-oil emulsion oil compositions of the examples, by using (B) polyglycerin condensed ricinoleic acid ester and (C) polyglycerin fatty acid ester, reduced the stickiness of the dough and improved workability. In addition, (A) suppressed fermentation inhibition during proofing by polyhydric alcohols. Moreover, (A) was excellent in masking flavors derived from polyhydric alcohols and improving texture. Overall, the evaluations were good for each type of oil, including liquid oils, which are usually considered to have poor proofing performance. Such effects can be more pronounced depending on the type and content range of components (A) to (C), the ratio of component (C) to component (B), etc.

Claims

1. A water-in-oil emulsion oil composition comprising (A) a polyhydric alcohol, (B) polyglycerin condensed ricinoleic acid ester, and (C) polyglycerin fatty acid ester, wherein the HLB of (C) polyglycerin fatty acid ester is 6 or less.

2. The water-in-oil emulsion oil composition according to claim 1, wherein the mass ratio of (C) polyglycerin fatty acid ester to (B) polyglycerin condensed ricinoleic acid ester is 0.1 or more.

3. (B) The water-in-oil emulsion oil composition according to claim 1 or 2, wherein the content of polyglycerin condensed ricinoleate ester is 0.05% by mass or more of the total amount of the composition.

4. A food product to which the water-in-oil emulsion oil composition according to claim 1 or 2 is added.

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