Emulsion composition

Abstract

The purpose of the present invention is to provide an emulsion composition (for example, powdery emulsion composition) which can be blended in a bakery product to improve ease of slicing of the bakery product. This emulsion composition (for example, powdery emulsion composition) contains a propylene glycol palmitate ester and a casein (for example, sodium caseinate), and the emulsion composition (for example, powdery emulsion composition) contains 50 mass% or more of the propylene glycol palmitate ester.

Description

emulsifying composition

[0001] The present invention relates to an emulsion composition (for example, a powdery emulsion composition) and the like.

[0002] When bakery products such as bread are industrially produced, food emulsifiers are used for the purpose of improving quality, such as improving texture, increasing volume, improving dough extensibility and mechanical resistance, etc. In this case, since food emulsifiers themselves are difficult to disperse in bakery dough, they are generally added in the form of a liquid or pasty oil / fat composition that previously contains a food emulsifier and an oil / fat, and in particular, there is a tendency to use liquid or pasty oil / fat compositions that contain a high content of a food emulsifier in order to efficiently add the target food emulsifier to bakery products.

[0003] On the other hand, attempts have been made to develop emulsion compositions containing food emulsifiers in a form other than liquid or paste-like oil and fat compositions.

[0004] As a technology relating to an emulsion composition containing such a food emulsifier, for example, Patent Document 1 discloses a powdered emulsifier comprising: (A) 20 to 80% by weight of one or more emulsifiers that are paste-like or liquid at room temperature and are selected from the group consisting of glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and lecithin; and (B) 80 to 20% by weight of a powdered agent consisting of (a) starch or a hydrolyzate thereof and an organic acid glycerin fatty acid ester (weight ratio 100:0.1 to 50), and / or (b) an emulsifying starch derivative or a hydrolyzate thereof.

[0005] Japanese Patent Application Publication No. 6-245719

[0006] An object of the present invention is to provide an emulsion composition (for example, a powdery emulsion composition) that can improve the slicability of bakery products by blending it with the bakery products.

[0007] As described above, food emulsifiers are widely used as liquid or paste-like oil and fat compositions containing the food emulsifier. However, according to the studies of the present inventors, it has been found that although such oil and fat compositions improve the texture of bakery products, such as the melt-in-the-mouth feel when eaten, they lack the slicing properties required when slicing bakery products, resulting in problems such as the bakery product being crushed, the sliced ​​surface being rough, and a large amount of slicing residue being generated from the sliced ​​surface, thereby reducing the quality and productivity of the bakery products. Meanwhile, as described above, attempts have been made to develop emulsion compositions containing food emulsifiers as a different form of food emulsifier, but according to the studies of the present inventors, even such emulsion compositions sometimes have insufficient slicing properties.

[0008] Under these circumstances, the present inventors have conducted extensive research into the above-mentioned problems, and as a result have found that the above-mentioned problems can be solved (sufficient or good slicability can be achieved) by using an emulsion composition combining propylene glycol palmitate and caseins [for example, a powdery emulsion composition containing predetermined amounts of propylene glycol palmitate and caseins (for example, sodium caseinate)], and have completed the present invention based on this finding.

[0009] That is, the present invention relates to the following inventions, etc.: [1] An emulsion composition containing propylene glycol palmitate and caseins (for example, at least one selected from casein and caseinate). [2] The emulsion composition according to [1], wherein the caseins include at least sodium caseinate. [3] The emulsion composition according to [1] or [2], wherein the proportion of propylene glycol palmitate relative to the total amount of propylene glycol palmitate and caseins is 30 to 95% by mass. [4] The emulsion composition according to any of [1] to [3], which is a powdery emulsion composition containing 50% by mass or more of propylene glycol palmitate. [5] The emulsion composition according to any of [1] to [4], further containing an emulsifier having an HLB value of 8 or more. [6] Bakery dough (raw material / ingredients for bakery products) containing the emulsion composition according to any of [1] to [5]. [7] A food product or product (e.g., a bakery product) containing the emulsion composition according to any one of [1] to [5]. [8] A method for producing an emulsion composition containing propylene glycol palmitate and caseins (or the emulsion composition according to any one of [1] to [5]), at least via a step of obtaining an emulsion containing propylene glycol palmitate, caseins, and water. [9] A method for producing a powdery emulsion composition containing propylene glycol palmitate and caseins (e.g., 50% by mass or more), the method comprising a step of obtaining an emulsion containing propylene glycol palmitate, caseins (e.g., sodium caseinate), and water, and a step of drying and powdering the emulsion.

[10] A production method according to [8] or [9] (e.g., a method for producing a powdery emulsion composition), wherein the emulsion is further made to contain (contain) an emulsifier having an HLB value of 8 or more in the step of obtaining an emulsion.

[0010] The present invention may also comprise: (1) a powdery emulsion composition containing propylene glycol palmitate and sodium caseinate, the powdery emulsion composition containing 50% by mass or more of propylene glycol palmitate; (2) the powdery emulsion composition according to (1), further containing an emulsifier having an HLB value of 8 or more; (3) a method for producing a powdery emulsion composition containing 50% by mass or more of propylene glycol palmitate, the method comprising the steps of obtaining an emulsion containing propylene glycol palmitate, sodium caseinate, and water, and drying and powdering the emulsion; and (4) a method for producing a powdery emulsion composition according to (3), wherein the emulsion further contains an emulsifier with an HLB value of 8 or more in the step of obtaining an emulsion.

[0011] The emulsion composition of the present invention (for example, a powdery emulsion composition) can improve the slicability of bakery products by being added to the bakery products.

[0012] The slicability of a bakery product refers to the suitability required when slicing the bakery product, and the higher the slicability, the easier it is for the blade of a slicer or knife to penetrate the bakery product smoothly, and the better the effects of preventing the bakery product from being crushed when slicing, preventing the sliced ​​surface from becoming rough, and reducing the amount of sliced ​​crumbs produced.

[0013] The propylene glycol palmitate ester used in the emulsion composition (e.g., powdery emulsion composition) of the present invention has a solid form, such as a waxy state, at room temperature (10 to 30°C), and refers to a propylene glycol fatty acid ester, which is an ester of propylene glycol and a fatty acid, in which the main constituent fatty acid is palmitic acid. An example of a propylene glycol fatty acid ester in which palmitic acid accounts for preferably 60% by mass or more, more preferably 70% by mass or more, even more preferably 80% by mass or more, and most preferably 85% by mass or more of palmitic acid, based on 100% by mass of the fatty acids constituting the propylene glycol fatty acid ester, with the remainder containing other fatty acids. The propylene glycol palmitate ester is produced by a method known per se, such as an esterification reaction between propylene glycol and palmitic acid or a transesterification reaction between propylene glycol and animal or vegetable oils and fats. The propylene glycol palmitate ester may be either a monoester or a diester, or a mixture thereof, but preferably contains at least a monoester. The content of the monoester in such a propylene glycol palmitate (propylene glycol palmitate containing a monoester) is preferably 80% by mass or more, more preferably 90% by mass or more.

[0014] As a propylene glycol palmitate ester, for example, Rikemal PP-100 (trade name; palmitic acid content in constituent fatty acids: 85% by mass or more; monoester content: 90% by mass or more; manufactured by Riken Vitamin Co., Ltd.) is commercially available, and this can be used in the present invention.

[0015] In the emulsion composition of the present invention, examples of caseins include casein and casein salts (e.g., alkali metal salts such as sodium and potassium, and calcium). Typically, the caseins may be at least one selected from casein and casein salts. Examples of salts include metal salts [e.g., alkali metal salts (e.g., sodium salt, potassium salt), alkaline earth metal salts (e.g., calcium salt)]. The salt may be a double salt. Preferred caseins include salts containing at least sodium, such as sodium caseinate. Therefore, the caseins may contain a salt containing at least sodium (e.g., sodium caseinate).

[0016] The sodium caseinate used in the emulsion composition of the present invention (e.g., powdery emulsion composition) refers to a sodium salt obtained by neutralizing casein, a type of protein contained in milk components such as cow's milk, with an alkali such as sodium hydroxide, and there are no particular limitations on the type as long as it can be used in foods. The caseins (e.g., sodium caseinate) used in the emulsion composition of the present invention (e.g., powdery emulsion composition) may usually be in the form of a powder.

[0017] Examples of commercially available sodium caseinate include Sodium Caseinate (trade name; manufactured by Friesland Campina DMV) and EMULAC NA (trade name; manufactured by Meggle), and these can be used in the present invention.

[0018] The emulsion composition of the present invention may contain an emulsifier (an emulsifier other than propylene glycol palmitate and caseins). The HLB value of such an emulsifier may be, for example, 8 or higher.

[0019] The emulsifier having an HLB value of 8 or more used in the emulsion composition of the present invention (for example, powdery emulsion composition) is not particularly limited as long as it is a food emulsifier, and the HLB value is, for example, preferably 9 or more, more preferably 10 or more, and may be 8 to 16, 8 to 15, 9 to 16, 9 to 15, 10 to 16, or 10 to 15. The HLB value may be a value published by the manufacturer or the like.

[0020] Furthermore, examples of the emulsifier (e.g., emulsifiers having an HLB value of 8 or more) include polyglycerol fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, etc. Examples of polyglycerol fatty acid esters include polyglycerol fatty acid esters having an average degree of polymerization of the polyglycerin constituting the polyglycerin, for example, of 2 to 10, and specific examples include diglycerol fatty acid esters, triglycerol fatty acid esters, tetraglycerol fatty acid esters, hexaglycerol fatty acid esters, octaglycerol fatty acid esters, decaglycerol fatty acid esters, etc. Among these, polyglycerol fatty acid esters and sucrose fatty acid esters are preferred, with sucrose fatty acid esters being more preferred. The emulsifier (e.g., emulsifiers having an HLB value of 8 or more) can be used alone or in any combination of two or more.

[0021] The fatty acids constituting the emulsifier (e.g., an emulsifier having an HLB value of 8 or more) used in the emulsion composition (e.g., powdery emulsion composition) of the present invention are not particularly limited as long as they are fatty acids derived from edible animal or vegetable fats and oils, and examples thereof include saturated and unsaturated fatty acids having 6 to 24 carbon atoms. Examples of saturated fatty acids having 6 to 24 carbon atoms include caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, and lignoceric acid. Examples of unsaturated fatty acids having 6 to 24 carbon atoms include palmitoleic acid, oleic acid, elaidic acid, linoleic acid, γ-linolenic acid, α-linolenic acid, arachidonic acid, and ricinoleic acid. Among these, saturated or unsaturated fatty acids having 16 to 18 carbon atoms are preferred, and saturated fatty acids having 16 to 18 carbon atoms are more preferred. The emulsifier (for example, an emulsifier having an HLB value of 8 or more) may contain only one of these fatty acids as the constituent fatty acid, or may contain any two or more of these fatty acids as the constituent fatty acid.

[0022] Examples of commercially available emulsifiers (for example, emulsifiers having an HLB value of 8 or more) include Poem J-0381V (trade name; HLB value 14; decaglycerin oleate; manufactured by Riken Vitamin Co., Ltd.), DK Ester F-110 (trade name; HLB value 11; sucrose fatty acid ester; manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.), Sugar Ester S-1170 (trade name; HLB value 11; sucrose fatty acid ester; manufactured by Mitsubishi Chemical Corporation), and DK Ester F-140 (trade name; HLB value 14; sucrose fatty acid ester; manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.), and these can be used in the present invention.

[0023] The form (properties) of the emulsion composition of the present invention is not particularly limited as long as it is in an emulsified (dispersed) state, and examples thereof include a liquid emulsion composition (a liquid composition in an emulsified state) and a powder emulsion composition (for example, a dried product of a liquid emulsion composition).

[0024] The emulsion composition of the present invention, when made into a powder, can efficiently achieve good powder quality. Therefore, the powdered emulsion composition can achieve excellent handleability. Note that such good powder quality (excellent handleability) can be achieved even when the powdered emulsion composition contains a relatively high proportion of propylene glycol palmitate.

[0025] In addition, the emulsion composition of the present invention can improve the texture (melt-in-the-mouth feel) of bakery products.

[0026] As described above, the emulsion composition of the present invention can improve slicing properties, and therefore, the emulsion composition of the present invention can achieve both good slicing properties and good powder quality (handling properties) and / or good texture (melt-in-the-mouth properties).

[0027] From the viewpoint of compactness and ease of handling of the emulsion composition, one preferred form of the emulsion composition of the present invention is a powder. Powder includes granules. The particle size of the powdery emulsion composition of the present invention is, for example, preferably an average particle diameter of 10 to 400 μm, more preferably 30 to 300 μm (e.g., 50 to 200 μm). The average particle diameter can be measured, for example, using a laser diffraction dry particle size distribution analyzer. The moisture content of the powdery emulsion composition of the present invention is, for example, preferably 10% by mass or less, more preferably 7% by mass or less. The moisture content can be measured, for example, by a normal pressure heat drying method (drying at 105°C for 3 to 5 hours).

[0028] In the powdery emulsion composition of the present invention, the proportion of propylene glycol palmitate may be, for example, 1% by mass or more (e.g., 3 to 95% by mass), preferably 5% by mass or more (e.g., 8 to 95% by mass), more preferably about 10% by mass or more (e.g., 15 to 90% by mass), and can also be 20% by mass or more (e.g., 30% by mass or more, 40% by mass or more, 50% by mass or more), etc.

[0029] In particular, the powdery emulsion composition of the present invention includes those containing a high content of propylene glycol palmitate as a main component. A high content of propylene glycol palmitate means, for example, that the powdery emulsion composition of the present invention contains 50% by mass or more of propylene glycol palmitate, preferably 50 to 90% by mass, more preferably 50 to 80% by mass, and even more preferably 55 to 75% by mass.

[0030] The proportion of caseins (such as sodium caseinate) contained in the powdery emulsion composition of the present invention is, for example, preferably 0.1 to 30% by mass, more preferably 0.5 to 20% by mass, and even more preferably 1 to 10% by mass.

[0031] When the powdery emulsion composition of the present invention contains an emulsifier (e.g., an emulsifier having an HLB value of 8 or more), the proportion of the emulsifier (e.g., an emulsifier having an HLB value of 8 or more) contained in the powdery emulsion composition is, for example, preferably 0.1 to 10 mass%, more preferably 0.1 to 5 mass%, and even more preferably 0.3 to 3 mass%.

[0032] On the other hand, in the liquid emulsion composition of the present invention (liquid emulsion composition), the proportion of propylene glycol palmitate may be, for example, 0.1% by mass or more (e.g., 0.5 to 90% by mass), preferably 1% by mass or more (e.g., 1.5 to 70% by mass), more preferably about 2% by mass or more (e.g., 2.5 to 50% by mass), and can also be 3% by mass or more (e.g., 4% by mass or more, 5% by mass or more, 8% by mass or more, 10% by mass or more), etc.

[0033] Furthermore, in the liquid emulsion composition of the present invention (liquid emulsion composition), the proportion of caseins (such as sodium caseinate) may be, for example, 0.01% by mass or more (e.g., 0.02 to 80% by mass), preferably 0.05% by mass or more (e.g., 0.08 to 50% by mass), and more preferably about 0.1% by mass or more (e.g., 0.2 to 30% by mass), and can also be 0.3% by mass or more (e.g., 0.5% by mass or more, 0.8% by mass or more, 1% by mass or more, 1.2% by mass or more, 1.5% by mass or more, 1.8% by mass or more, 2% by mass or more), etc.

[0034] When the liquid emulsion composition of the present invention contains an emulsifier (e.g., an emulsifier having an HLB value of 8 or more), the proportion of the emulsifier (e.g., an emulsifier having an HLB value of 8 or more) contained in the liquid emulsion composition is, for example, preferably 0.01 to 10 mass%, more preferably 0.02 to 5 mass%, and even more preferably 0.05 to 1 mass%.

[0035] In the emulsion composition of the present invention (liquid emulsion composition, powder emulsion composition, etc.), the proportion of propylene glycol palmitate relative to the total amount of propylene glycol palmitate and caseins (lower limit of the proportion) may be, for example, 1% by mass or more (e.g., 5% by mass or more, 10% by mass or more, 15% by mass or more), preferably 20% by mass or more (e.g., 25% by mass or more), and more preferably about 30% by mass or more (e.g., 35% by mass or more), and can also be 40% by mass or more (e.g., 45% by mass or more, 50% by mass or more, 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, 72% by mass or more, 75% by mass or more, 78% by mass or more, 80% by mass or more, 82% by mass or more, 85% by mass or more, 88% by mass or more), etc.

[0036] In the emulsion composition of the present invention (liquid emulsion composition, powder emulsion composition, etc.), the proportion (upper limit of the proportion) of propylene glycol palmitate relative to the total amount of propylene glycol palmitate and caseins may be, for example, 97% by mass or less (e.g., 96% by mass or less), preferably about 95% by mass or less (e.g., 93% by mass or less), and can also be 90% by mass or less (e.g., 88% by mass or less, 85% by mass or less, 82% by mass or less, 80% by mass or less, 78 parts by mass or less), etc.

[0037] In the emulsion composition of the present invention (liquid emulsion composition, powder emulsion composition, etc.), the ratio of propylene glycol palmitate to the total amount of propylene glycol palmitate and caseins (specific ratio, combination of upper and lower limits) may be, for example, 1 to 97% by mass, 10 to 96% by mass, 30 to 96% by mass, 40 to 95% by mass, 50 to 94% by mass, 55 to 97% by mass, 60 to 96% by mass, 70 to 95% by mass, 75 to 97% by mass, etc.

[0038] In particular, in the present invention, even if the ratio of propylene glycol palmitate to casein is relatively high, good powder quality (powder quality when made into powder) can be achieved.

[0039] When the emulsion composition of the present invention (liquid emulsion composition, powder emulsion composition, etc.) contains an emulsifier (for example, an emulsifier having an HLB value of 8 or more), the proportion of the emulsifier (for example, an emulsifier having an HLB value of 8 or more) relative to the total amount of the propylene glycol palmitate, caseins, and emulsifier (for example, an emulsifier having an HLB value of 8 or more) may be, for example, about 0.1 to 10% by mass, preferably about 0.1 to 5% by mass, and more preferably about 0.3 to 3% by mass.

[0040] The emulsion composition of the present invention (e.g., powdered emulsion composition) may contain any component within a range that does not impair the effects of the present invention. Examples of such components include powdered base materials, citrates, phosphates, antioxidants, propylene glycol palmitate esters, emulsifiers other than the above-mentioned emulsifiers (e.g., emulsifiers with an HLB value of 8 or more), oils and fats, etc. Among these, powdered base materials are preferably used in terms of the powder quality of the emulsion composition (e.g., powdered emulsion composition, powdered liquid emulsion composition).

[0041] Examples of powdered base materials include starch, dextrin, sugars, sugar alcohols, stabilizers, etc. Examples of starches include potato starch, sweet potato starch, corn starch, wheat starch, rice starch, tapioca starch, etc. Examples of dextrins include maltodextrin, powdered sugar, branched dextrin, cyclic dextrin, and indigestible dextrin. Examples of sugars include glucose, fructose, sucrose, granulated sugar, lactose, maltose, trehalose, palatinose, and xylose. Examples of sugar alcohols include sorbitol, maltitol, erythritol, and xylitol. Examples of stabilizers include agar, gelatin, pectin, carrageenan, curdlan, mannan, alginic acid, alginates, polysaccharides, soybean polysaccharides, cellulose, xanthan gum, locust bean gum, guar gum, tamarind gum, tara gum, tragacanth gum, gellan gum, gum arabic, etc. The powdered base material may be contained in the emulsion composition either alone or in combination of two or more kinds.

[0042] As described above, the emulsion composition of the present invention (for example, a powdered emulsion composition) may contain a powdered base material. However, in terms of the powder quality of the powdered emulsion composition (for example, a powdered emulsion composition or a powdered liquid emulsion composition), it is preferable that the emulsion composition does not contain processed starch that has been subjected to acid treatment, alkali treatment, oxidation treatment, esterification treatment, etherification treatment, phosphorylation treatment, cross-linking treatment, heat treatment, gelatinization treatment, pulverization treatment, enzyme treatment, or the like.

[0043] When the emulsion composition of the present invention contains a powdered base material, the proportion of the powdered base material in the total amount of solids constituting the emulsion composition may be, for example, 1 to 90 mass% (e.g., 2 to 80 mass%), preferably 3 to 75 mass% (e.g., 4 to 70 mass%), and more preferably 5 to 65 mass% (e.g., 10 to 60 mass%).

[0044] When the powdered emulsion composition of the present invention contains a powdered base material, the proportion of the powdered base material contained in the powdered emulsion composition is preferably 3 to 70% by mass (for example, 5 to 45% by mass), more preferably 10 to 40% by mass, in terms of the powder quality of the powdered emulsion composition.

[0045] When a powdered base material is contained in the liquid emulsion composition of the present invention, the proportion of the powdered base material contained in the liquid emulsion composition may be, in terms of the powder quality of the powdered emulsion composition, for example, 0.1 to 80 mass% (e.g., 0.5 to 70 mass%), preferably 1 to 60 mass% (e.g., 1.5 to 55 mass%), and more preferably 2 to 50 mass% (e.g., 3 to 40 mass%).

[0046] Examples of citrates include trisodium citrate, etc. Examples of phosphates include sodium metaphosphate, sodium pyrophosphate, sodium polyphosphate, etc. Examples of antioxidants include tocopherol, L-ascorbic acid, L-ascorbate salts, L-ascorbic acid fatty acid esters, tea extract, bayberry extract, rosemary extract, etc.

[0047] Examples of emulsifiers other than propylene glycol palmitate esters and emulsifiers with an HLB value of 8 or more include glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, lecithin, etc. Examples of glycerin fatty acid esters include monoglycerin fatty acid esters, etc. Examples of polyglycerin fatty acid esters include polyglycerin condensed ricinoleic acid esters, etc.

[0048] As described above, the emulsion composition of the present invention (e.g., powdery emulsion composition) may contain an emulsifier other than propylene glycol palmitate and an emulsifier having an HLB value of 8 or more. However, from the viewpoint of slicability and texture of bakery products, it is preferable that the emulsion composition does not contain a glycerin organic acid fatty acid ester as an emulsifier other than propylene glycol palmitate and an emulsifier having an HLB value of 8 or more.

[0049] Examples of fats and oils include vegetable fats and oils, animal fats and oils, processed fats and oils, and medium-chain fatty acid triglycerides. Examples of vegetable fats and oils include soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, coconut oil, palm oil, palm kernel oil, peanut oil, olive oil, and sesame oil. Examples of animal fats and oils include lard, beef tallow, fish oil, milk fat, and butter. Examples of processed fats and oils include vegetable fats and oils and animal fats that have been subjected to fractionation, hydrogenation, interesterification, and the like, and include hardened fats and oils such as palm hardened fats, coconut hardened fats, soybean hardened fats, and rapeseed hardened fats, as well as fractionated fats and oils such as palm fractionated fats, coconut fractionated fats, soybean fractionated fats, and rapeseed fractionated fats. Examples of medium-chain fatty acid triglycerides include caproic acid triglyceride, caprylic acid triglyceride, capric acid triglyceride, and lauric acid triglyceride.

[0050] As described above, the emulsion composition of the present invention (e.g., powdered emulsion composition) may contain fats and oils. However, in terms of slicing properties of bakery products, the amount of fats and oils contained in the solid content of the emulsion composition (e.g., powdered emulsion composition, powdered liquid emulsion composition) is preferably less than 10% by mass, more preferably less than 5% by mass, even more preferably less than 1% by mass, and most preferably no fats and oils are contained.

[0051] The emulsion composition of the present invention can be produced by emulsifying the constituent components (solid contents) of the emulsion composition. For example, a liquid emulsion composition may be obtained by emulsifying an oil phase containing propylene glycol palmitate and the like and an aqueous phase containing caseins (e.g., sodium caseinate) and the like.

[0052] In the case of a liquid emulsion composition containing an emulsifier (for example, an emulsifier having an HLB of 8 or more), the emulsifier may be added to the oil phase and / or the aqueous phase in advance in the method, or a separate oil phase and / or a separate aqueous phase containing an emulsifier may be prepared and emulsified together with the oil phase and the aqueous phase.

[0053] On the other hand, a powdery emulsion composition may be obtained, for example, by powdering the liquid emulsion composition (emulsion liquid) obtained as described above.

[0054] For example, the powdery emulsion composition of the present invention may be a powder obtained by drying an emulsion obtained by emulsifying an oil phase containing propylene glycol palmitate and the like with an aqueous phase containing caseins (e.g., sodium caseinate) and the like, or an emulsion obtained by emulsifying an aqueous phase further containing an emulsifier (e.g., an emulsifier having an HLB value of 8 or more), and the like. The production method thereof may include, for example, a step of obtaining an emulsion containing propylene glycol palmitate, caseins (e.g., sodium caseinate), and water, or an emulsion containing propylene glycol palmitate, caseins (e.g., sodium caseinate), an emulsifier having an HLB value of 8 or more, and water, and a step of drying the emulsion to obtain a powder.

[0055] Here, the emulsion obtained in the step of obtaining an emulsion may be used as a liquid emulsion composition as it is (without going through a powdering step).

[0056] Hereinafter, examples of the step of obtaining an emulsion (a liquid emulsion composition) and the step of drying and powdering the emulsion will be described.

[0057] [Step of Obtaining an Emulsion] (1) Preparation of Oil Phase The oil phase in the step of obtaining an emulsion is prepared, for example, by melting propylene glycol palmitate preferably at 60 to 85° C. At this time, an optional oil-soluble component may be mixed and melted.

[0058] (2) Preparation of Aqueous Phase In the step of obtaining an emulsion, the aqueous phase is prepared by, for example, mixing caseins (e.g., sodium caseinate) and, if desired, an emulsifier (e.g., an emulsifier having an HLB value of 8 or more) with water and dissolving them preferably at 60 to 75° C. When dissolving caseins (e.g., sodium caseinate) and, if desired, an emulsifier (e.g., an emulsifier having an HLB value of 8 or more) in water, they may be mixed with and dissolved in water with any water-soluble component such as starch, dextrin, sugars, sugar alcohols, stabilizers, etc.

[0059] (3) Preparation of Emulsion Next, the oil phase is added while stirring the aqueous phase, and emulsified using an emulsifier or the like to obtain an emulsion. Examples of emulsifiers that can be used include high-speed rotary dispersion / emulsification machines such as TK Homomixer (trade name, manufactured by Primix Corporation) and Clearmix (trade name, manufactured by M Technique Co., Ltd.). The stirring conditions include a rotation speed of preferably 3,000 to 10,000 rpm, more preferably 6,000 to 8,000 rpm, a stirring time of preferably 5 to 20 minutes, more preferably 5 to 10 minutes, and a stirring temperature of preferably 65 to 75°C. The emulsion obtained by stirring can also be further homogenized using a high-pressure homogenizer. The mass ratio of the oil phase to the aqueous phase (oil phase / aqueous phase) during emulsification is preferably 1 to 9, more preferably 1 to 5.

[0060] The proportion of propylene glycol palmitate contained in the emulsion obtained in this manner may be 0.1% by mass or more (e.g., 0.5 to 90% by mass), preferably 1% by mass or more (e.g., 1.5 to 70% by mass), more preferably about 2% by mass or more (e.g., 2.5 to 50% by mass), and can also be 3% by mass or more (e.g., 4% by mass or more, 5% by mass or more, 8% by mass or more, 10% by mass or more). The proportion of propylene glycol palmitate contained in the emulsion is, for example, preferably 1 to 70% by mass (e.g., 25 to 45% by mass), and more preferably 5 to 60% by mass (e.g., 25 to 40% by mass). The proportion of caseins (e.g., sodium caseinate) contained in the emulsion may be, for example, 0.01% by mass or more (e.g., 0.02 to 80% by mass), preferably 0.05% by mass or more (e.g., 1.5 to 50% by mass), and more preferably 0.1% by mass or more (e.g., 0.2 to 30% by mass), and can also be 0.3% by mass or more (e.g., 0.5% by mass or more, 0.8% by mass or more, 1% by mass or more, 1.2% by mass or more, 1.5% by mass or more, 1.8% by mass or more, 2% by mass or more), etc. The proportion of caseins (e.g., sodium caseinate) contained in the emulsion is preferably 0.05 to 15% by mass, and more preferably 0.25 to 10% by mass. The proportion of the emulsifier (e.g., an emulsifier having an HLB value of 8 or more) contained in the emulsion is preferably 0.01 to 10% by mass (e.g., 0.02 to 5% by mass, 0.05 to 5% by mass), more preferably 0.05 to 2.5% by mass (e.g., 0.05 to 1% by mass). The proportion of water contained in the emulsion is preferably 20 to 80% by mass, more preferably 30 to 70% by mass.

[0061] [Step of drying the emulsion to form a powder] The step of drying the emulsion to form a powder is not particularly limited and any known method can be used as long as it can form a powder, and examples thereof include a method of spray-drying the emulsion to form a powder. The device for spray-drying the emulsion is not particularly limited, and examples thereof include an injection-type spray dryer, a rotary disk-type spray dryer, etc. The temperature condition for spray-drying the emulsion is preferably, for example, 120 to 200°C.

[0062] The food products (products) to which the emulsion composition of the present invention (e.g., powdery emulsion composition) is applied are typically bakery products. Examples of such bakery products include bread and baked goods. Examples of bread include white bread, sweet buns, Danish pastries, pastries, croissants, brioches, and French bread. Examples of white bread include square white bread (Pullman), mountain-shaped white bread (English bread), Danish pastry bread, and variety white bread. Examples of sweet bread include buns, buns, butter rolls, bean paste bread, cream buns, chocolate buns, jam buns, melon bread, deep-fried bread, yeast donuts, and variety sweet buns. Examples of deep-fried bread include curry bread and piroshki. Variety white bread and variety sweet bun refer to white bread or sweet buns in which grains other than wheat, such as rye or rice, nuts and seeds, such as sesame or walnuts, or processed fruit products, such as raisins, are blended into the dough of the white bread or sweet bun. Examples of baked goods include cookies, biscuits, cakes, pancakes, castella, Baumkuchen, and donuts.

[0063] The raw materials (ingredients, dough) of foods (products, particularly bakery products) for which the emulsion composition of the present invention (e.g., powdery emulsion composition) is used can be any raw material commonly used in bakery products, etc., and in addition to the emulsion composition of the present invention (e.g., powdery emulsion composition), examples of such raw materials include cereal flours such as wheat flour, rye flour, and rice flour, starch, dextrin, sugars, sugar alcohols, fats and oils, proteins, yeast, emulsifiers, enzymes, oxidizing agents, reducing agents, salt, antioxidants, coloring agents, flavorings, acidulants, seasonings, eggs, dairy products, processed fruit products, fruits, nuts and seeds, cream, jam, chocolate, liquor, water, etc. The present invention also includes foods (products, particularly bakery products) and raw materials (ingredients, dough, particularly bakery dough) for foods (products, particularly bakery products) containing such emulsion compositions of the present invention.

[0064] The method of using the emulsion composition of the present invention (e.g., powdery emulsion composition) is not particularly limited as long as it can be added to raw materials (ingredients, dough, for example, bakery dough before heating such as baking), and examples thereof include adding the composition directly or after dispersing it in water or the like during the production process of bakery products. Alternatively, the composition may be added in the form of a premix in which it is premixed with a portion of the raw materials of the bakery product. The amount of solids of the emulsion composition of the present invention (e.g., solids of a powdery emulsion composition or liquid emulsion composition) used is, for example, preferably 0.05 to 5 parts by mass, more preferably 0.1 to 3 parts by mass, and even more preferably 0.1 to 1 part by mass, per 100 parts by mass of the cereal flour contained in the bakery product or the like.

[0065] The present invention will be specifically explained below with reference to examples, but the present invention is not limited to these examples.

[0066] [Preparation of Emulsion Composition, etc.] (1) Raw Materials 1) Propylene glycol palmitate (trade name: Rikemal PP-100; palmitic acid content in constituent fatty acids: 85% by mass or more; monoester content: 90% by mass or more; manufactured by Riken Vitamin Co., Ltd.) 2) Propylene glycol oleate (trade name: Rikemal PO-100V; manufactured by Riken Vitamin Co., Ltd.) 3) Sodium caseinate (trade name: EMULAC NA; manufactured by Meggle Co., Ltd.) 4) Polyglycerin fatty acid ester (trade name: Poem J-0381V; HLB value: 14; decaglycerin oleate; manufactured by Riken Vitamin Co., Ltd.) 5) Sucrose fatty acid ester A (trade name: DK Ester F-110; HLB value: 11; manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.) 6) Sucrose fatty acid ester B (trade name: DK Ester F-140; HLB value: 14; manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.) 7) Glycerin succinic acid fatty acid ester (trade name: Poem B-10; HLB value 5.5; glycerin succinic acid stearate; manufactured by Riken Vitamin Co., Ltd.) 8) Modified starch (trade name: Emulstar 500; starch sodium octenylsuccinate; manufactured by Matsutani Chemical Co., Ltd.) 9) Lactose (trade name: Lactose Arla; manufactured by Arla Foods) 10) Dextrin (trade name: Powdered Starch Syrup SPD; manufactured by Showa Sangyo Co., Ltd.) 11) Oils and fats (trade name: Rapeseed salad oil; manufactured by Boso Oil & Fats Co., Ltd.)

[0067] (2) Preparation Method 1) Emulsion Composition 1 (Powder Form) 120 g of propylene glycol palmitate was placed in a stainless steel beaker and heated to melt at 70°C to obtain an oil phase. Next, 14 g of sodium caseinate, 66 g of dextrin, and 200 g of water were placed in a stainless steel beaker and heated and stirred at 70°C to dissolve, obtaining an aqueous phase. Next, the aqueous phase was stirred using a TK Homomixer (trade name; manufactured by Primix Corporation) at a rotation speed of 6000 rpm, and the entire oil phase was added to the aqueous phase. The mixture was then emulsified for 10 minutes at a rotation speed of 8000 rpm while maintaining the temperature at 70°C to obtain an emulsion. Next, using a spray dryer (model: L-8i; manufactured by Okawara Kakoki Co., Ltd.), the inlet temperature of the apparatus was set to 180°C, and the emulsion was spray-dried using a two-fluid nozzle. The water blended above was evaporated, and a powdery emulsion composition 1 was obtained.

[0068] 2) Emulsion Composition 2 (Liquid) 30 g of propylene glycol palmitate was placed in a stainless steel beaker and heated to melt at 70°C to obtain an oil phase. Next, 10 g of sodium caseinate, 60 g of dextrin, and 100 g of water were placed in a stainless steel beaker and dissolved by heating and stirring at 70°C to obtain an aqueous phase. Next, the aqueous phase was stirred at 6000 rpm using a TK Homomixer (trade name; manufactured by Primix Corporation) while the oil phase was entirely added to the aqueous phase. After that, the mixture was emulsified for 10 minutes at 8000 rpm while maintaining the temperature at 70°C to obtain emulsion (liquid emulsion composition) 2.

[0069] 3) Emulsion composition 3 (liquid) 60 g of propylene glycol palmitate was placed in a stainless steel beaker and heated to melt at 70°C to obtain an oil phase. Next, 7 g of sodium caseinate, 33 g of dextrin, and 100 g of water were placed in a stainless steel beaker and dissolved by heating and stirring at 70°C to obtain an aqueous phase. Next, the aqueous phase was stirred at 6000 rpm using a TK Homomixer (trade name; manufactured by Primix Corporation) while the oil phase was entirely added to the aqueous phase. After that, the mixture was emulsified for 10 minutes at 8000 rpm while maintaining the temperature at 70°C to obtain emulsion (liquid emulsion composition) 3.

[0070] 4) Emulsion Composition 4 (Powder) 120 g of propylene glycol palmitate was placed in a stainless steel beaker and heated to melt at 70°C to obtain an oil phase. Next, 14 g of sodium caseinate, 66 g of lactose, and 200 g of water were placed in a stainless steel beaker and heated and stirred at 70°C to dissolve, obtaining an aqueous phase. Next, the aqueous phase was stirred using a TK Homomixer (trade name; manufactured by Primix Corporation) at a rotation speed of 6000 rpm, and the entire oil phase was added to the aqueous phase. The mixture was then emulsified for 10 minutes at a rotation speed of 8000 rpm while maintaining the temperature at 70°C to obtain an emulsion. Next, using a spray dryer (model: L-8i; manufactured by Okawara Kakoki Co., Ltd.), the inlet temperature of the apparatus was set to 180°C, and the emulsion was spray-dried using a two-fluid nozzle. The water added above was evaporated, and a powdery emulsion composition 4 was obtained.

[0071] 5) Emulsion Composition 5 (Powder Form) 120 g of propylene glycol palmitate was placed in a stainless steel beaker and heated to melt at 70°C to obtain an oil phase. Next, 2 g of polyglycerin fatty acid ester, 14 g of sodium caseinate, 64 g of dextrin, and 200 g of water were placed in a stainless steel beaker and heated and stirred at 70°C to dissolve, obtaining an aqueous phase. Next, the aqueous phase was stirred using a TK Homomixer (trade name; manufactured by Primix Corporation) at a rotation speed of 6000 rpm, and the entire oil phase was added to the aqueous phase. After that, the mixture was emulsified for 10 minutes at a rotation speed of 8000 rpm while maintaining the temperature at 70°C to obtain an emulsion. Next, using a spray dryer (model: L-8i; manufactured by Okawara Kakoki Co., Ltd.), the inlet temperature of the apparatus was set to 180°C, and the emulsion was spray-dried using a two-fluid nozzle. The water blended above was evaporated, and a powdery emulsion composition 5 was obtained.

[0072] 6) Emulsion composition 6 (powder form) Powdery emulsion composition 6 was obtained in the same manner as in powdery emulsion composition 5, except that 2 g of polyglycerin fatty acid ester was replaced with 1 g of sucrose fatty acid ester A and 64 g of dextrin was replaced with 65 g.

[0073] 7) Emulsion composition 7 (powder form) Powdery emulsion composition 7 was obtained in the same manner as in the preparation of powdery emulsion composition 5, except that 2 g of polyglycerol fatty acid ester was replaced with 2 g of sucrose fatty acid ester A.

[0074] 8) Emulsion composition 8 (powder form) Powdery emulsion composition 8 was obtained in the same manner as in the preparation of powdery emulsion composition 5, except that 2 g of polyglycerin fatty acid ester was replaced with 2 g of sucrose fatty acid ester B.

[0075] 9) Emulsion composition 9 (powder form) Powdery emulsion composition 9 was obtained in the same manner as in powdery emulsion composition 5, except that the amount of propylene glycol palmitate ester was changed from 120 g to 140 g, the amount of polyglycerin fatty acid ester was changed from 2 g to 2 g of sucrose fatty acid ester A, and the amount of dextrin was changed from 64 g to 44 g.

[0076] 10) Emulsion composition 10 (powder form) A powdery emulsion composition 10 was obtained in the same manner as in powdery emulsion composition 5, except that sodium caseinate was not added, 2 g of polyglycerol fatty acid ester was changed to 2 g of sucrose fatty acid ester A, and 64 g of dextrin was changed to 78 g.

[0077] 11) Emulsion composition 11 (powder form) Powdery emulsion composition 11 was obtained in the same manner as in powdery emulsion composition 7, except that sodium caseinate was replaced with modified starch.

[0078] 12) Emulsion Composition 12 (Powder Form) 120 g of propylene glycol palmitate and 2 g of glycerin succinic acid fatty acid ester were placed in a stainless steel beaker and heated and melted at 70°C to obtain an oil phase. Next, 14 g of processed starch, 64 g of dextrin, and 200 g of water were placed in a stainless steel beaker and heated and stirred at 70°C to dissolve, obtaining an aqueous phase. Next, the aqueous phase was stirred using a TK Homomixer (trade name; manufactured by Primix Corporation) at a rotation speed of 6000 rpm, and the entire oil phase was added to the aqueous phase. The mixture was then emulsified for 10 minutes at a rotation speed of 8000 rpm while maintaining the temperature at 70°C to obtain an emulsion. Next, using a spray dryer (model: L-8i; manufactured by Okawara Kakoki Co., Ltd.), the inlet temperature of the apparatus was set to 180°C, and the emulsion was spray-dried using a two-fluid nozzle, evaporating the water blended above, to obtain a powdery emulsion composition 12.

[0079] 13) Emulsion composition 13 (powder form) Powdery emulsion composition 13 was obtained in the same manner as for powdery emulsion composition 7, except that propylene glycol palmitate was changed to propylene glycol oleate.

[0080] 14) Oil and Fat Composition A 120 g of propylene glycol palmitate, 14 g of sodium caseinate, 2 g of sucrose fatty acid ester A, and 64 g of oil and fat were placed in a stainless steel beaker, heated and stirred at 70°C to dissolve, and then rapidly cooled to 45°C to obtain a paste-like oil and fat composition A.

[0081] The mass % of each raw material for emulsion compositions 1 to 13 and oil / fat composition A is shown in Table 1. Emulsion compositions 1 to 9 correspond to Examples, emulsion compositions 10 to 13 correspond to Comparative Examples, and oil / fat composition A corresponds to a Reference Example. When the average particle size (measured by a laser diffraction dry particle size distribution analyzer) and water content [measured by a normal pressure heating drying method (105°C, 3 to 5 hours)] of emulsion compositions 1, 4 to 9, and 13 were measured, the average particle size was in the range of 100 to 300 μm and the water content was about 5 mass %.

[0082]

[0083] [Preparation of bakery products (square bread)] (1) Raw materials 1) Wheat flour (trade name: Million; manufactured by Nisshin Flour Milling Co., Ltd.) 2) Yeast (trade name: Oriental Yeast; manufactured by Oriental Yeast Co., Ltd.) 3) Yeast food (trade name: C. Oriental Food; manufactured by Oriental Yeast Co., Ltd.) 4) White sugar (trade name: White Sugar ST; manufactured by Dai-Nippon Meiji Sugar Co., Ltd.) 5) Salt (trade name: Refined Salt; manufactured by Japan Salt Manufacturing Co., Ltd.) 6) Skim milk powder (trade name: Skim milk powder; manufactured by Morinaga Milk Industry Co., Ltd.) 7) Shortening (trade name: Emblem; manufactured by Miyoshi Oil & Fats Co., Ltd.) 8) Water 9) Emulsified compositions 1 to 13 10) Oil composition A 11) Emulsifier formulation for bread making (trade name: Emulgy MM-100; glycerin fatty acid ester content 80% by mass; manufactured by Riken Vitamin Co., Ltd.)

[0084] (2) Production method 1) Square bread 1 to 13 In each test group, 1,400 g of wheat flour as sponge dough raw materials, 40 g of yeast, 2 g of yeast food, 800 g of water, and 10 g of any one of emulsified compositions 1 to 13 (except for powdered emulsified composition 6, 8.6 g) were added to a 20-quart mixer (product name: HPI-20M; manufactured by Kanto Mixing Machinery Co., Ltd.), kneaded at low speed for 3 minutes and medium speed for 1 minute, and transferred to a proofer at a kneading temperature of 24 ° C. The dough was fermented for 4 hours at a temperature of 27 ° C. and a humidity of 75%, to obtain a sponge dough. The dough dough, 600 g of wheat flour, 120 g of white sugar, 36 g of salt, 40 g of skim milk powder, and 520 g of water were added to a 20-quart mixer (trade name: HPI-20M; manufactured by Kanto Mixing Machinery Co., Ltd.), and mixed at low speed for 3 minutes, medium speed for 2 minutes, and high speed for 1 minute. 100 g of shortening was then added, and the mixture was further mixed at low speed for 2 minutes and high speed for 4 minutes. The dough was removed at a kneading temperature of 27 ° C. to obtain the dough. The dough was subjected to primary fermentation (floor) for 20 minutes, and then divided into 250 g portions using a rounder (trade name: RQ; manufactured by Oshikiri Co., Ltd.) and a divider (trade name: DQE; manufactured by Oshikiri Co., Ltd.). A 20-minute bench time was then taken. The dough was then molded using a straight molder (trade name: WF; manufactured by Oshikiri Co., Ltd.), and six pieces of the divided dough were placed into Pullman molds. The dough was fermented in a proofer at a temperature of 38°C and a humidity of 85% for 55 minutes, and then baked in a reel oven (trade name: SGR-606M; manufactured by Sanko Machinery Co., Ltd.) at 220°C for 35 minutes. After removing from the reel oven and allowing to cool for one day, square loaves 1 to 13 were obtained.

[0085] 2) Square Bread A Square bread A was obtained in the same manner as square breads 1 to 13, except that 10 g of any one of emulsion compositions 1 to 13 was changed to 10 g of oil / fat composition A.

[0086] 3) Square bread (control) Square bread (control) was obtained in the same manner as for square breads 1 to 13, except that 10 g of any of powdered emulsified compositions 1 to 13 was replaced with 6 g of an emulsifier preparation for bread making. The raw material composition (parts by mass) of square breads 1 to 10, square bread A, and square bread (control) is shown in Table 2.

[0087]

[0088] [Evaluation of Emulsion Compositions and Bakery Products] (1) Evaluation of Flour Quality of Emulsion Compositions 1 to 13 For each of the emulsion compositions 1 to 13, 10 expert panelists evaluated the flour quality based on the evaluation criteria in Table 3. The average scores were calculated and coded according to the following criteria. The results are shown in Table 6. Liquid emulsion compositions 2 to 3 were evaluated using a spray dryer (model: L-8i; manufactured by Okawara Kakoki Co., Ltd.) with the inlet temperature set to 180°C. The emulsion was spray-dried using a two-fluid nozzle, evaporating the water blended above to obtain a powdered emulsion composition. Furthermore, the average particle size (measured by a laser diffraction dry particle size distribution analyzer) and water content (measured by a normal pressure heating and drying method (105°C, 3 to 5 hours)) of the powdered emulsion compositions 2 to 3 were measured. The average particle size was in the range of 100 to 300 μm, and the water content was approximately 5% by mass. <Criteria> SS: Average rating is 4.5 or more S: Average rating is 3.5 or more but less than 4.5 A: Average rating is 2.5 or more but less than 3.5 B: Average rating is 1.5 or more but less than 2.5 C: Average rating is less than 1.5

[0089]

[0090] (2) Texture evaluation of bakery products Square breads 1 to 13 and square bread A were evaluated by 10 expert panelists based on the evaluation criteria in Table 4, and the average scores were calculated and coded according to the following criteria. The results are shown in Table 6. <Criteria> ◎: Average score is 3.5 or more ○: Average score is 2.5 or more and less than 3.5 △: Average score is 1.5 or more and less than 2.5 ×: Average score is less than 1.5

[0091]

[0092] (3) Slicability Evaluation of Bakery Products 1) Slicability Evaluation by Crust Breaking Stress and Crumb Stress Measurement 1-1) Measurement of Crust Breaking Stress Square breads 1 to 13, square bread A, and square bread (control) were each sliced ​​to a thickness of 1.2 cm, and the crust portions (the outer skin portions of the surface) were cut out to a thickness of 1 cm from the surface. Ten samples were placed on the sample stage of a breaking stress measuring machine (product name: Rheometer CR-3000EX-S; manufactured by Sun Scientific Co., Ltd.), and a plunger (cutting stress adapter) was lowered from the top of the sample at a rate of 200 mm per minute. The breaking stress when the plunger broke the sample was measured, and the average value was calculated.

[0093] 1-2) Crumb Stress Measurement Square breads 1 to 13, square bread A, and square bread (control) were each sliced ​​to a thickness of 2 cm, and seven samples were obtained by cutting out only the crumb portion (center portion). The samples were placed on the sample stage of a breaking stress measuring machine (product name: Rheometer CR-3000EX-S; manufactured by Sun Scientific Co., Ltd.), and the stress was measured when the sample was compressed 1 cm from the top surface with a square plunger from the top surface direction, and the average value was calculated.

[0094] 1-3) Evaluation of slicability based on stress Square breads 1 to 13 and square bread A were evaluated and coded based on the following criteria using the crust breaking stress and crumb stress. The results are shown in Table 6.

[0095] The lower the average crust breaking stress measured compared to the square loaf bread (control), the easier it is for the blade of a slicer or knife to penetrate the bakery product, and the more likely the bakery product is to be crushed during slicing, indicating better slicability. The lower the average crumb stress measured compared to the square loaf bread (control), the lighter and more brittle the crumb is, and the more likely it is that slicing will produce crumb when the bakery product is sliced ​​with a slicer or knife, indicating poorer slicability. Conversely, the higher the average crumb stress measured compared to the square loaf bread (control), the denser the crumb is, and the less likely it is that slicing will produce crumb when the bakery product is sliced ​​with a slicer or knife, indicating better slicability.

[0096] <Criteria> ◎: "The crust breaking stress (average value) is 90% or less of that of square bread (control), and the crumb stress (average value) is 100% or more of that of square bread (control)." ○: "The crust breaking stress (average value) is more than 90% but not more than 95% of that of square bread (control), and the crumb stress (average value) is 100% or more of that of square bread (control)." △: "The crust breaking stress (average value) is more than 90% but not more than 95% of that of square bread (control), and the crumb stress (average value) is less than 100% of that of square bread (control)." ×: "The crust breaking stress (average value) is more than 95% of that of square bread (control), and the crumb stress (average value) is less than 100% of that of square bread (control)."

[0097] 2) Sensory evaluation of slicability For square breads 1 to 13 and square bread A, 10 expert panelists evaluated each evaluation item based on the evaluation criteria in Table 5 in terms of slicability when slicing the square bread, and calculated the average score, which was then coded according to the following criteria. The results are shown in Table 6. <Criteria> ◎: The average score for all three evaluation items is 2.5 or more ○: The average score for any two evaluation items is 2.5 or more △: The average score for any one evaluation item is 2.5 or more ×: The average score for all three evaluation items is less than 2.5

[0098]

[0099]

[0100] Table 6 shows that the square breads made using emulsion compositions 1 to 9 of the Examples all had excellent slicability. Furthermore, emulsion compositions 1 to 9 of the Examples (emulsion compositions 2 to 3 were in powder form) all had good flour quality, and the square breads made using these compositions all had good texture. In particular, emulsion compositions 6 to 9 all had remarkably good flour quality. Furthermore, among the emulsion compositions of the Examples, emulsion compositions 1, 4 to 9 were in powder form, while emulsion compositions 2 to 3 were in liquid form. Therefore, regardless of the nature of the emulsion composition, the square breads were found to have excellent slicability and texture. Furthermore, it was found that liquid emulsion compositions 2 to 3 exhibited good flour quality when powdered (and thus could be used suitably in powder form due to their excellent handling properties). On the other hand, it was found that the square breads made using emulsion compositions 10 to 13 of the Comparative Examples and the square breads made using oil / fat composition A of the Comparative Examples all had poor slicability. Furthermore, it was found that the comparative emulsion compositions 10 to 13 were evaluated as poor in either the flour quality or the texture of the square bread made using them.

[0101] According to the present invention, an emulsion composition and the like can be provided.

Claims

1. An emulsion composition containing propylene glycol palmitate and casein.

2. The emulsion composition according to claim 1, wherein the caseins include at least sodium caseinate.

3. The emulsion composition according to claim 1, wherein the proportion of propylene glycol palmitate relative to the total amount of propylene glycol palmitate and caseins is 30 to 95% by mass.

4. The emulsion composition according to claim 1, which is a powdery emulsion composition containing 50% by mass or more of propylene glycol palmitate.

5. The emulsion composition according to claim 1, further comprising an emulsifier having an HLB value of 8 or more.

6. Bakery dough containing the emulsion composition according to any one of claims 1 to 5.

7. A bakery product containing the emulsion composition according to any one of claims 1 to 5.

8. A method for producing an emulsion composition containing propylene glycol palmitate and caseins, which comprises at least a step of obtaining an emulsion containing propylene glycol palmitate, caseins, and water.

9. A method for producing a powdery emulsion composition containing propylene glycol palmitate and caseins, comprising the steps of obtaining an emulsion containing propylene glycol palmitate, caseins, and water, and drying and powdering the emulsion.

10. The method according to claim 8 or 9, wherein in the step of obtaining an emulsion, the emulsion further contains an emulsifier having an HLB value of 8 or more.

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