| 摘要 |
PROBLEM TO BE SOLVED: To obtain an emulsified composition capable of imparting foaming properties to a dough of a bakery food and further producing a favorable palatability, e.g. melting in mouth, softness, a moist feeling, etc., in a food prepared by baking the dough without emitting a malodor due to an emulsifying agent. SOLUTION: This emulsified composition is formed of an aqueous phase part containing an emulsifying agent in the aqueous phase part containing a sucrose ester of a fatty acid having >=9 value of HLB in an amount of 1-10 wt.% based on the total weight of the emulsified composition and a glycerol ester of the fatty acid in an amount of 0.1-5 wt.% based on the total weight of the emulsified composition and water in an amount of 30-78.8 wt.% based on the total weight total weight of the emulsified composition and an oily phase part containing at least one kind of oil and fat having >=15 deg.C melting point in an amount of 20-60 wt.% based on the total weight of the emulsified composition and at least one kind of emulsifying agent in the oily phase in an amount of 0.1-5 wt.% based on the total weight total weight of the emulsified composition. The aqueous phase part forms a continuous phase. |
