| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject composition useful for confectionery and bread with favorable afterbaking flavor by emulsifying an essence-contg. aqueous solution in an emulsifier-dissolved edible oil-and-fat to prepare a water-in-oil emulsion followed by emulsifying the emulsion in an emulsifier-contg. aqueous solution and then further emulsifying the resultant emulsion in an edible oil- and-fat. SOLUTION: An aqueous solution containing a water-soluble essence or water- soluble gustatory material is first emulsified in an emulsifier-dissolved edible oil-and-fat to prepare a water-in-oil (W/O type) emulsion, which, in turn, is emulsified in an emulsifier-contg. aqueous solution to produce a W/O/W type emulsion. Furthermore, the W/O/W type emulsion is emulsified in an edible oil-and-fat to obtain the objective composition having W/O/W/O type emulsified structure, in which the innermost phase is an aqueous phase containing the water-soluble essence or water-soluble gustatory material and the oily phase of the edible oil-and-fat, and aqueous phase and oily phase of the edible oil- and-fat are formed again in this order in succession, and which useful for confectionery and bread, etc. |
