PROBLEM TO BE SOLVED: To provide baked confectionery such as cake and Baumkuchen, excellent in texture and preservation stability of texture, and to provide a water-in-oil emulsified composition for baked confectionery, to be used for producing the baked confectionery.SOLUTION: This water-in-oil emulsified composition for baked confectionery comprises oil and fat (A) (a solid fat content of 30-45% at 5°C, a solid fat content of 10-25% at 15°C, and a solid fat content of 3-10% at 25°C), propylene glycol fatty acid ester, 0.1-4 mass% of polyglycerol condensed ricinoleic acid ester, and sugar. The baked confectionery which is produced by using the water-in-oil emulsified composition is also provided.COPYRIGHT: (C)2013,JPO&INPIT【課題】食感や食感の保存安定性に優れたケーキ、バウムクーヘン等の焼き菓子およびその製造に用いる焼き菓子用油中水型乳化組成物を提供する。【解決手段】油脂A(5℃における固体脂含量30~45%、15℃における固体脂含量10~25%、25℃における固体脂含量3~10%)、プロピレングリコール脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル及び糖を含有し、当該ポリグリセリン縮合リシノレイン酸エステルの含量が0.1~4質量%である焼き菓子用油中水型乳化組成物を用いて焼き菓子を製造する。【選択図】なし
