PROBLEM TO BE SOLVED: To provide water-in-oil emulsified substance which suppresses loss in flavor, during the production process of confectionery/bread so as to maintain favorable lingering baking scent, and to provide confectionery/bread which has proper lingering baking scent, using the emulsified substance.SOLUTION: The water-in-oil emulsified substance, as a first invention, contains octenylsuccinic acid-modified starch in its water phase. Another version of the water-in-oil emulsified substance, as a second invention, contains 0.02-50 wt.% of octenylsuccinic acid-modified starch in its water phase. The confectionery or bread, as a third invention, is obtained by using the water-in-oil emulsified substance.COPYRIGHT: (C)2009,JPO&INPIT【課題】本発明は、菓子・パン類などの製造工程中における風味の損失を抑制し良好な風味の焼き残りを可能にする油中水型乳化物およびこれを使用した焼き残り風味良好な菓子・パン類を提供することを目的とする。【解決手段】本発明の1は、オクテニルコハク酸でん粉を水相に含有する油中水型乳化物。本発明の2は、オクテニルコハク酸でん粉の含量が水相中0.02~50重量%である1記載の油中水型乳化物。本発明の3は、2記載の油中水型乳化物を使用した菓子又はパン類である。【選択図】なし
