JP7449677B2 - Roll-in margarine and its manufacturing method - Google Patents

Description

The present invention relates to roll-in margarine and a method for producing the same.

Sheet-shaped roll-in margarine is used in the production of layered foods such as danishes and croissants, and the layered foods are produced by folding the roll-in margarine over dough, stretching it, and baking it.

As described in Patent Document 1, the method for manufacturing roll-in margarine involves rapidly cooling and kneading the emulsion, stabilizing the crystals in a resting tube, and then using a molding nozzle in an extrusion molding machine. However, a method is known in which the sheet is extruded onto a belt conveyor at a speed commensurate with the flow rate, and then the sheet is cut into a desired length.

Roll-in margarine has a significant effect on the flavor of layered foods. In recent years, due to the diversification of tastes, the number of layered foods with flavors other than butter flavor, such as chocolate flavor and matcha flavor, has increased, and therefore, incorporating various flavoring agents into roll-in margarine is being considered. . Such flavoring agents include solid powders that are neither soluble in oil nor water, such as cocoa powder and matcha powder.

For example, Patent Document 2 discloses roll-in margarine containing 5 to 27% by weight of non-fat cacao and capable of imparting chocolate flavor to layered foods. As a method for producing roll-in margarine, a method is described in which an emulsion is rapidly cooled and kneaded and then molded using a molding machine, as described above.

Japanese Patent Application Publication No. 2001-45970 International Publication No. 2016/159242

In the method for manufacturing roll-in margarine using the above-mentioned molding nozzle, a high pressure of several MPa is applied to the emulsion in the molding machine. Therefore, if the emulsion contains the above-mentioned solid powder, emulsification and crystallization may become unstable, and the seal portion of the molding machine may be damaged. When the amount of solid powder added increases, the amount of water separation from the roll-in margarine during production and use increases, causing a problem that the quality of the roll-in margarine deteriorates. Therefore, it has been difficult to add sufficient flavor to layered foods by adding a large amount of solid powder to roll-in margarine.

In addition, such conventional production methods require crystallization in a kneading machine, so there is a problem in that productivity is lower than margarine, which can be produced by simply placing margarine in a fluidized state in a container.

Furthermore, when using roll-in margarine to make layered foods, it spreads uniformly on the dough and can be folded into the dough in a short time, making it easy to work with. It is required that there is a gap between each layer and that the material floats well.

In view of the above-mentioned current situation, the object of the present invention is to produce a layered food using roll-in margarine, which has good productivity, suppresses syneresis even though it contains a solid powder that does not dissolve in oil or water. To provide a roll-in margarine that has good workability during production and can achieve good floating and good flavor in the produced layered food, and a method for producing the same.

As a result of extensive research to solve the above problems, the present inventors have found that the ratio of the oil phase to the aqueous phase is within a specific range, and that at least two types of specific oils and fats and powdered solids are contained in specific amounts. A water-in-oil emulsified fat composition containing a certain amount of fat and oil in a molten state is cooled to a specific temperature, held for a specific time to crystallize, and then heated to a specific temperature while being softened by mixing. Then, the viscosity is adjusted to a specific value, and a fluid water-in-oil emulsified fat composition is filled into a pillow package, the mouth of the pillow package is closed, and the pillow package is rolled and molded into a sheet shape, and then heated at a specific temperature. When roll-in margarine is manufactured by leaving it to stand for a certain period of time, the productivity of roll-in margarine is good, and because it does not use a molding nozzle and high pressure is not applied as in conventional methods, it contains powdered solid content. To produce a roll-in margarine that suppresses syneresis despite the use of roll-in margarine, has good workability when producing layered foods using roll-in margarine, and can achieve good floating and good flavor in the layered foods produced. We have discovered that this can be done, and have completed the present invention.

That is, in the present invention, the oil phase content/aqueous phase content (weight ratio) in the entire roll-in margarine is 50/50 to 97/3, and the oil/fat ( Containing 15 to 30% by weight of A) and 20 to 45% by weight of fats and oils (B), 5 to 50% by weight of the entire roll-in margarine contains powdered solids that do not dissolve in either the oil phase or the aqueous phase. After the water-in-oil emulsified fat composition containing the powdered solid content and in which the fat and oil are in a molten state is cooled to 0 to 25°C and held at that temperature for 10 to 300 seconds to crystallize. The water-in-oil emulsified fat composition in a fluid state is heated to 10 to 35° C. while being softened by mixing, and the viscosity is adjusted to 10 to 250 Pa·s. It also relates to roll-in margarine that is rolled into a sheet after the mouth of the margarine is closed, and then left at -30°C to 30°C for 24 hours or more.
Fats and oils (A): The content of saturated fatty acids with carbon numbers of 12 or less is 15% by weight or more, the content of saturated fatty acids with carbon numbers of 18 or more is 15% by weight or more, and the saturated fatty acid content is 70% by weight or more of the total fatty acids. Yes, transesterified or extremely hardened fats and oils have a trisaturated triglyceride content of 15% by weight or more based on the total fats and oils (A) Fats and oils (B): saturated fatty acids content is 20% by weight or less based on the entire constituent fatty acids, Fats and oils having a triunsaturated triglyceride content of 50% by weight or more in the whole fat and oil (B) Preferably, the SSU content/SUS content (weight ratio) in the whole fat and oil contained in the roll-in margarine is 1.5 to 1. It is 2.5.
S: Saturated fatty acid with 16 or more carbon atoms U: Unsaturated fatty acid with 16 or more carbon atoms SSU: Triglyceride in which S is bonded to the 1st, 2nd or 2nd, 3rd position, and U is bonded to the 1st or 3rd position SUS: 1, Triglyceride in which S is bonded to the 3rd position and U is bonded to the 2nd position Preferably, the powdery solid content has a maximum particle size of 300 μm or less. Preferably, the roll-in margarine is free of emulsifiers.
The present invention also relates to a layered food dough containing the roll-in margarine, and also to a layered food obtained by baking the layered food dough.
Further, in the present invention, the entire oil phase contains 15 to 30% by weight of the fat (A) and 20 to 45% by weight of the fat (B), and other oil-soluble components are mixed and dissolved as necessary. After that, 5 to 50% by weight of the entire water-in-oil emulsified oil/fat composition is added to disperse a powdery solid that does not dissolve in either the oil phase or the water phase, and then maintained at the temperature to form the oil phase. , After mixing water and other water-soluble components as necessary to form an aqueous phase, the aqueous phase is prepared such that the amount of the oil phase/the amount of the aqueous phase (weight ratio) is in the range of 50/50 to 97/3. Stir and emulsify while adding to the oil phase to obtain a water-in-oil emulsified oil-fat composition containing the powdered solid content, and cool the water-in-oil emulsified oil-fat composition to 0 to 25 ° C. The water-in-oil emulsion in a fluid state is maintained at the temperature for 10 to 300 seconds to crystallize, and then heated to 10 to 35°C while being softened by mixing to adjust the viscosity to 10 to 250 Pa·s. A roll-in margarine characterized in that an oil and fat composition is filled into a pillow package, the mouth of the pillow package is closed, and the pillow package is rolled and molded into a sheet, and then left to stand at -30°C to 30°C for 24 hours or more. It also relates to a manufacturing method.
Fats and oils (A): The content of saturated fatty acids with carbon numbers of 12 or less is 15% by weight or more, the content of saturated fatty acids with carbon numbers of 18 or more is 15% by weight or more, and the saturated fatty acid content is 70% by weight or more of the total fatty acids. Yes, transesterified or extremely hardened fats and oils have a trisaturated triglyceride content of 15% by weight or more based on the total fats and oils (A) Fats and oils (B): saturated fatty acids content is 20% by weight or less based on the entire constituent fatty acids, Fats and oils having a triunsaturated triglyceride content of 50% by weight or more based on the whole fat and oil (B)

According to the present invention, productivity is good, syneresis is suppressed even though it contains solid powder that does not dissolve in oil or water, and workability is improved when producing layered foods using roll-in margarine. It is possible to provide roll-in margarine that is good and can achieve good float and good flavor in the produced layered food, and a method for producing the same. The roll-in margarine according to the present invention can contain a large amount of a powdery flavoring agent, suppress syneresis, have good quality, and produce a layered food having good floating and good flavor with good workability. Can be done.

Embodiments of the present invention will be described in more detail below. A preferred aspect of the roll-in margarine according to the present embodiment is that the oil phase content/aqueous phase content (weight ratio) in the whole roll-in margarine is 50/50 to 97/3, and the roll-in margarine contains A powdery solid content that contains 15 to 30% by weight of oil (A) and 20 to 45% by weight of oil (B) in the entire oil phase and does not dissolve in either the oil phase or the aqueous phase is rolled in. A water-in-oil emulsified fat composition that contains 5 to 50% by weight of the whole margarine, contains the powdered solid content, and has the fat and oil in a molten state is cooled to 0 to 25°C, and is heated to 10 to 300% by weight at that temperature. After being held for a second to crystallize, the water-in-oil emulsified fat composition in a fluid state is heated to 10 to 35°C while being softened by mixing, and the viscosity is adjusted to 10 to 250 Pa·s. This is a roll-in margarine that is filled into a package, the mouth of the pillow package is closed, and then rolled and molded into a sheet, and left at -30°C to 30°C for 24 hours or more.

The water-in-oil emulsified fat composition in the present invention refers to a type of emulsion in which an aqueous phase is dispersed in an oil phase. From the viewpoints of reducing syneresis in roll-in margarine, workability when producing layered foods using roll-in margarine, and floatability and flavor of the produced layered foods, the oil phase in the entire water-in-oil emulsified oil and fat composition is important. The content/aqueous phase content (weight ratio) is preferably 50/50 to 97/3. Further, the roll-in margarine of the present invention is obtained by crystallizing the water-in-oil emulsified fat composition into a solid state, and like the water-in-oil emulsified fat composition, the oil phase in the roll-in margarine is The content/aqueous phase content (weight ratio) is preferably 50/50 to 97/3. The oil phase content/aqueous phase content (weight ratio) in the entire water-in-oil emulsified fat composition or roll-in margarine is more preferably 60/40 to 95/5, and 70/30 to 93/5. More preferably, the ratio is 7, and particularly preferably 75/25 to 90/10. Therefore, the roll-in margarine as used in the present invention includes not only margarine with an oil content of more than 80% but also fat spread with an oil content of less than 80%.

The fats and oils contained in the water-in-oil emulsified fat composition and roll-in margarine include at least fats and oils (A) and fats and oils (B).

The fat (A) has a saturated fatty acid content of 15% by weight or more, a saturated fatty acid content of 18 or more carbon atoms, and a saturated fatty acid content of 70% by weight or more, out of all the constituent fatty acids. It is a transesterified or extremely hardened fat or oil having a trisaturated triglyceride content of 15% by weight or more based on the entire fat or oil (A). Here, trisaturated triglyceride refers to triglyceride in which all three fatty acids bonded to triglyceride are saturated fatty acids. The content of each triglyceride in fats and oils was measured using HPLC in accordance with AOCS Official Method Ce5c-93, and calculated from the retention time and area ratio of each peak. The conditions for analysis are described below.
Eluent: Acetonitrile:acetone (70:30, volume ratio)
Flow rate: 0.9ml/min Column: ODS
Column temperature: 36℃
Detector: Differential refractometer

The oil (A) is not particularly limited as long as it satisfies the above requirements, but examples include palm kernel fractionated high melting point extremely hardened oil, palm kernel fractionated low melting point extremely hardened oil, and Hieru Shin rapeseed extremely hardened oil. Transesterified coconut oil, extremely hardened palm kernel oil, extremely hydrogenated rapeseed oil and coconut oil, transesterified palm kernel oil, lard, and extremely hardened rapeseed oil, extremely hydrogenated rapeseed oil and MCT transesterified oil etc. Only one type of oil or fat (A) may be used, or two or more types may be used in combination. Among these, transesterified oil of highly hydrogenated rapeseed oil and coconut oil is preferred.

The content of fat (A) is preferably 15 to 30% by weight, more preferably 20 to 25% by weight, based on the total fat and oil contained in the water-in-oil emulsified fat composition and roll-in margarine. . If the content of fats and oils (A) is less than 15% by weight, the floating of the layered food produced using roll-in margarine may become poor. Moreover, when the content of fats and oils (A) exceeds 30% by weight, the flavor of the layered food may deteriorate.

The fat (B) has a saturated fatty acid content of 20% by weight or less based on the total constituent fatty acids, and a triunsaturated triglyceride content of 50% by weight or more based on the whole fat/fat (B). It is preferable that the fat or oil has a saturated fatty acid content of 10% by weight or less and a triunsaturated triglyceride content of 70% or more by weight based on the total fat or oil (B). Here, the term "triunsaturated triglyceride" refers to a triglyceride in which all three fatty acids bonded to the triglyceride are unsaturated fatty acids.

The fat (B) is not particularly limited as long as it satisfies the above requirements, but includes fats and oils that are liquid at room temperature, and specifically include vegetable oils such as rapeseed oil, soybean oil, and corn oil. Preferred are vegetable oils that have not been subjected to transesterification or fractionation. Only one type of oil or fat (B) may be used, or two or more types may be used in combination. Among them, rapeseed oil is preferred.

The content of fat (B) is preferably 20 to 45% by weight, more preferably 25 to 40% by weight, based on the total fat and oil contained in the water-in-oil emulsified fat composition and roll-in margarine. . If the content of fats and oils (B) is less than 20% by weight, the roll-in margarine may not spread uniformly during the production of layered foods, resulting in poor workability. Moreover, when the content of fats and oils (B) exceeds 45% by weight, workability during the production of layered foods may be poor, and the layered foods may not float easily.

In addition to the aforementioned oils and fats (A) and oils and fats (B), the oils and fats contained in the water-in-oil emulsified oil and fat composition and roll-in margarine include oils and fats that do not fall under either oils or fats (A) or oils or fats (B). Contains fats and oils (C). Such oils and fats (C) include, for example, palm random transesterified oil, extremely hardened palm oil, cocoa butter, lard, transesterified oil of palm stearin and palm kernel, transesterified oil of highly hydrogenated rapeseed oil and rapeseed oil, etc. can be mentioned. The content of the other fats and oils (C) is preferably 25 to 65% by weight, and preferably 30 to 55% by weight of the total fats and oils contained in the water-in-oil emulsified fat composition and roll-in margarine. is more preferable, and even more preferably 35 to 50% by weight.

The water-in-oil emulsified fat composition and roll-in margarine preferably have an SSU content/SUS content (weight ratio) of 1.5 to 2.5 in the entire fat and oil contained therein. 8 to 2.2 is more preferable. Here, S is a saturated fatty acid having 16 or more carbon atoms, U is an unsaturated fatty acid having 16 or more carbon atoms, and SSU is S at the 1st, 2nd or 2nd, 3rd position, and SUS is a triglyceride in which U is bound to the 1st and 3rd positions, and U is bound to the 2nd position.

When the SSU content/SUS content is less than 1.5, the relative amount of SUS to SSU is large and the crystallization rate of the entire oil and fat is slow, so syneresis is likely to occur in roll-in margarine, and it becomes hard during storage. The physical properties tend to change to brittle. When the SSU content/SUS content (weight ratio) exceeds 2.5, the relative amount of SSU to SUS increases, and the texture of the produced layered food tends to be hard and difficult to melt in the mouth.

The SSU content/SUS content can be analyzed using a silver nitrate column using HPLC. The analysis conditions can be based on the method described in "Journal of the American Oil Chemists Society, 68, 289-293, 1991".

The water-in-oil emulsified oil and fat composition and roll-in margarine contain powdery solids that are not dissolved in either the oil phase or the aqueous phase. As such powdery solids, flavoring agents capable of imparting flavor to the layered food are preferred, and examples include, but are not limited to, whole milk powder, skim milk powder, cocoa powder, soybean powder, matcha powder, and coffee beans. Examples include powder, red bean powder, powdered cheese, vegetable powder, and fruit powder.

The particle size of the powdered solid content is not particularly limited, but if the particle size becomes too large, layered foods prepared using roll-in margarine may not float properly, so the maximum solid content of the powdered solid content is The particle size is preferably 300 μm or less, more preferably 200 μm or less.

The content of the powdery solids is preferably 5 to 50% by weight, more preferably 7 to 40% by weight, and more preferably 10 to 50% by weight, based on the entire water-in-oil emulsified oil and fat composition and roll-in margarine. It is more preferably from 10 to 25% by weight, and particularly preferably from 10 to 25% by weight. If the powdery solid content is less than 5% by weight, it may not be possible to impart sufficient flavor to the layered food. In addition, if the content of powdered solids exceeds 50% by weight, the roll-in margarine will have a lot of syneresis, which may result in poor workability during the production of layered foods and may also result in poor floating of the layered foods.

The water-in-oil emulsified oil and fat composition and roll-in margarine may contain, as appropriate, components that can be normally blended into roll-in margarine, in addition to the oil, water, and the materials used as the powdered solids. Examples of such components include emulsifiers, fragrances, antioxidants, colorants, sugars, salt, thickening stabilizers, sweeteners, acidulants, flavoring materials, and the like. In the present invention, when an emulsifier is used, it becomes possible to incorporate a larger amount of the powdered solid content. However, the roll-in margarine of the present invention having good properties can be obtained without using an emulsifier.

Examples of the emulsifier include soybean lecithin, egg yolk lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and the like.

Examples of the flavor include butter flavor, milk flavor, and the like.

Examples of the antioxidant include tocopherol, β-carotene, tea extract (catechin, etc.), and the like.

Examples of the coloring agent include β-carotene, caramel, and red yeast rice pigment.

Examples of the saccharides include sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide, trehalose, sugar alcohol, and the like.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, agar, glucomannan, gelatin, and starch.

Examples of the sweetener include aspartame, acesulfame potassium, sucralose, alitame, neotame, licorice extract (glycyrrhizin), saccharin, sodium saccharin, stevia extract, stevia powder, and the like.

Examples of the acidulant include acetic acid, lactic acid, gluconic acid, and the like.

Examples of the taste materials include dairy products, flavor extracts, and other taste materials, excluding the sugars, sweeteners, and acidulants. Examples of the dairy products include heat-treated and enzyme-treated milk fat, milk, sweetened condensed milk, fermented milk, and fresh cream. Examples of the flavor extracts include kelp extract, fermented seasonings, and the like. Examples of the other flavorful raw materials include egg yolk, whole egg, coffee extract, and fruit juice.

The method for manufacturing roll-in margarine according to this embodiment will be specifically described below. First, a water-in-oil emulsified fat composition in which the fat is melted is cooled to a specific temperature. A water-in-oil emulsified fat composition in which fats and oils are melted is a water-in-oil emulsified fat composition in which fats and oils are heated and melted, and powdered solids and, if necessary, oil-soluble components such as emulsifiers are added to form an oil phase. Prepared by adding water and, if necessary, water-soluble components such as salt, flavoring materials, and flavor materials to the oil phase and stirring the aqueous phase, and emulsifying the oil while maintaining the molten state. It refers to a water-in-oil emulsified oil composition in which the molten state of the oil and fat is maintained.

After mixing the oil phase and the aqueous phase, it is desirable to perform sterilization treatment either before or after emulsification. The sterilization method may be a batch method in a tank or a continuous method using a plate heat exchanger or a scraped heat exchanger.

Devices used for the cooling include closed-type continuous tube coolers for margarine production machines such as votators, combinators, and perfectors, plate-type heat exchangers, and cooling equipment such as combinations of open-type dia coolers and complexors. Alternatively, a cooling kneading device may be used.

The minimum temperature of the water-in-oil emulsified fat composition during cooling is preferably 0 to 25°C, more preferably 1 to 20°C, and even more preferably 5 to 15°C. If the water-in-oil emulsified oil composition is cooled to less than 0°C, the water in the water-in-oil emulsified oil composition may freeze and damage the equipment. If the minimum temperature during cooling exceeds 25°C, the oil will not crystallize sufficiently, making it difficult to prepare. In layered food products, sufficient gaps may not be formed between each layer, resulting in poor floating. The cooling rate during cooling is not particularly limited, but a cooling rate of -10 to -100°C/min is preferable.

The water-in-oil emulsified fat composition cooled as described above is kept at a predetermined temperature range in the device used for cooling and crystallized. The temperature range to be maintained is preferably 0 to 25°C, more preferably 1 to 20°C, and even more preferably 5 to 15°C. The time for holding in the temperature range for crystallization (hereinafter also referred to as cooling holding time) is from the time when the temperature of the water-in-oil emulsified oil/fat composition reaches 25°C in the device used for cooling. It means the time until the water-in-oil type emulsified fat composition is carried out from the device used for cooling (transferred to the mixing temperature raising device described below), and is preferably 10 to 300 seconds, more preferably 20 to 200 seconds, and 30 to 300 seconds. More preferably, the time is between 150 seconds and 150 seconds. If the cooling holding time is less than 10 seconds, the fats and oils will not crystallize sufficiently, and the roll-in margarine will not spread uniformly during the production of layered foods, resulting in poor workability. Gaps may not be formed and floating may be poor. If the time exceeds 300 seconds, the water-in-oil emulsified oil composition will be kneaded excessively by the device used for cooling, and the hardness and elasticity of the resulting roll-in margarine will deteriorate. It may be inferior.

Next, the water-in-oil emulsified fat composition crystallized by the cooling is heated to a specific temperature while being softened by mixing using a mixing and heating device. Examples of the mixing/heating device include a scraping type heat exchanger such as an Onlator, a multi-tube cylindrical heat exchanger, a heat exchanger with a built-in static mixer, a pin machine, and the like. In addition, after passing through the mixing temperature raising device, cooling may be performed again using a closed type continuous tube cooler, a cooling device, or a cooling kneading device, but in that case, water-in-oil type described below may be used. The recooling is performed within a range that satisfies the viscosity of the emulsified oil and fat composition.

The temperature of the water-in-oil emulsified fat composition after being heated by the mixing temperature raising device is preferably 10 to 35°C, more preferably 15 to 30°C, and even more preferably 20 to 25°C. In addition, even if the water-in-oil emulsified oil/fat composition is cooled again using a closed continuous tube cooler, cooling device, or cooling kneading device after passing through the mixing temperature raising device, the water-in-oil emulsified fat composition after cooling may be The temperature is preferably 10 to 35°C, more preferably 15 to 30°C, even more preferably 20 to 25°C. If the temperature of the water-in-oil emulsified fat composition after heating or recooling is below 10°C, the viscosity at the time of filling may be too high, or the viscosity may increase due to hardening during filling, resulting in a sheet-like form after filling. Cracks or air holes may occur during molding. On the other hand, if the temperature exceeds 35°C, most of the crystals may melt and the aqueous phase may separate after filling, resulting in physical properties unsuitable for roll-in margarine.

The viscosity of the water-in-oil emulsified fat composition after being heated by the mixing temperature rising device is preferably 10 to 250 Pa·s, more preferably 20 to 200 Pa·s, and even more preferably 50 to 150 Pa·s. If it is less than 10 Pa.s, sufficient gaps may not be formed between each layer in the produced layered food, which may result in poor floating, and if it exceeds 250 Pa.s, the water-in-oil emulsified fat composition may be It is difficult to spread evenly, and cracks may appear when the rolled-in margarine is folded into dough. The viscosity can be controlled by changing the shear applied by the mixing and heating device. Note that the viscosity can be measured according to a conventional method using a vibration viscometer, a rotational viscometer, a falling ball viscometer, a capillary viscometer, or the like.

In addition, if the viscosity of the water-in-oil emulsified oil-fat composition after heating by the mixing temperature raising device is within the above range, the penetration value of the water-in-oil emulsified oil-fat composition at the time of filling into the pillow packaging described below will be Since the penetration value is 140 to 460, it is preferable that the penetration value of the roll-in margarine at the time of folding can be easily controlled within the range of 50 to 130.

Next, a pillow package is filled with a fluid water-in-oil emulsified fat composition having a viscosity within the above range. Here, pillow packaging refers to packaging film in which a packaging film is processed into a bag having an opening, the bag is filled with contents, and the opening is closed to package the contents. The pillow packaging preferably has easy peelability in order to achieve both sealing performance and ease of opening.

Immediately after the fluid water-in-oil emulsified oil/fat composition is poured into the pillow package through the opening thereof and the pillow package is filled, it is preferable from a sanitary standpoint to close the opening of the pillow package. Methods for closing the opening of the pillow packaging include methods such as heat sealing, zippering, and clipping, but sealing is preferred.

In the present invention, in consideration of hygiene problems such as foreign matter contamination during the production process, a water-in-oil type emulsified fat composition in which the fat is melted is cooled and crystallized, and then softened by mixing. It is preferable that the series of steps up to temperature elevation be carried out in a closed line. Furthermore, the step of filling a pillow package with the fluid water-in-oil emulsified fat composition and closing the opening of the pillow package may be carried out immediately after the fluid composition comes out of the line. Preferably, specifically, the time from when the pillow package leaves the line to when the pillow package is sealed is preferably set to 60 seconds or less, more preferably 30 seconds or less, and even more preferably 10 seconds or less.

After closing the opening of the pillow package, the fluid water-in-oil emulsified fat composition is rolled and formed into a sheet together with the pillow package. According to the roll-forming method, a fluid water-in-oil emulsified fat composition is filled into a pillow package and then rolled together with the pillow package. The inner surface and the surface of the roll-in margarine inside the pillow package will come into close contact.

In order to roll-form the fluid water-in-oil emulsified fat composition filled in a pillow package into a sheet, the emulsified fat composition is (1) sandwiched between two flat plates with an appropriate clearance. Methods include (2) passing the bag between two rollers that maintain an appropriate clearance, and (3) adjusting the content to the bag capacity and then vibrating it to naturally equalize the thickness.

Next, the pillow-wrapped sheet-like water-in-oil emulsified fat composition is allowed to stand at a specific temperature for a specific period of time or more, thereby producing the pillow-wrapped roll-in margarine of the present invention. By standing still under such specific conditions, the crystallization of the oil and fat in the water-in-oil emulsified oil and fat composition progresses, the crystals are stabilized, and roll-in margarine can be produced.

The temperature during standing is preferably -30 to 30°C, more preferably -20 to 25°C, and even more preferably 0 to 10°C. If it is lower than -30℃, it is disadvantageous in terms of storage cost, and if it exceeds 30℃, roll-in margarine will be difficult to spread during the production of layered foods, resulting in poor workability or insufficient space between each layer in the layered food produced. Gaps may not be formed and floating may be poor, and roll-in margarine may be soaked in oil or deformed.

The time for leaving to stand is preferably 24 hours or more. If it is less than 24 hours, the oil and fat crystals will not be sufficiently precipitated or will not be stable, the physical properties of the manufactured roll-in margarine will be insufficient, and there will be insufficient gaps between each layer in the manufactured layered food. It may not form and may not float properly. The upper limit of the standing time is preferably two years from the viewpoint of storage costs, but is not particularly limited to this.

In a preferred embodiment of the present invention, the fluid water-in-oil emulsified fat composition is filled into a pillow package as described above, rolled and molded into a sheet, and then tempered at a specific temperature for a specific time. Then, the material is left to stand for a specific period of time at a specific temperature lower than the tempering temperature.

In the preferred embodiment, the lowest temperature during the cooling is within the range of 0 to 25°C, and is preferably 20 to 40°C lower than the melting point of the oil phase, and is preferably 25 to 40°C lower than the melting point of the oil phase. A temperature 40°C lower is more preferred, and a temperature 25 to 35°C lower than the melting point of the oil phase is even more preferred. If it is cooled to less than 0° C., the water in the water-in-oil emulsified fat composition may freeze and damage equipment. Additionally, if the oil is cooled to a temperature higher than 20°C below the melting point of the oil phase, the fat may not crystallize sufficiently, and if it is cooled to a temperature higher than 40°C below the melting point of the oil, the cooling It may be too costly. Further, the cooling rate during cooling is preferably -20 to -110°C/min.

The tempering treatment is preferably performed at 15 to 30°C for 10 to 100 hours. The tempering temperature is more preferably 18 to 27°C, and even more preferably 20 to 25°C. If the temperature during tempering is less than 15°C, the tempering effect will not be sufficiently obtained, so the physical properties of roll-in margarine may not be improved sufficiently by tempering, and if it exceeds 30°C, roll-in margarine is required. The quality of roll-in margarine may deteriorate due to excessive softening or oil immersion. The tempering treatment time is more preferably 18 to 72 hours, and even more preferably 24 to 48 hours. If the tempering time is less than 10 hours, a sufficient tempering effect may not be obtained. On the other hand, even if tempering is performed for more than 100 hours, the effect may reach a plateau and productivity may drop.

After the tempering treatment, the material is allowed to stand at a specific temperature lower than the tempering temperature for a specific period of time or longer. Specifically, the temperature during standing is preferably -30 to 25°C, more preferably -20 to 25°C, and even more preferably 0 to 10°C. If it is lower than -30℃, it is disadvantageous in terms of storage cost, and if it exceeds 25℃, roll-in margarine will be difficult to spread during the production of layered foods, resulting in poor workability or insufficient space between each layer in the layered food produced. Gaps may not be formed and floating may be poor. The time for leaving to stand is preferably 24 hours or more. If it is less than 24 hours, the oil and fat crystals will not be sufficiently precipitated or will not be stable, the physical properties of the manufactured roll-in margarine will be insufficient, and there will be insufficient gaps between each layer in the manufactured layered food. It may not form and may not float properly. The upper limit of the standing time is preferably two years from the viewpoint of storage costs, but is not particularly limited to this.

Roll-in margarine produced according to the present invention can be used to produce layered foods by wrapping it in dough and stretching it, followed by baking, in the same way as roll-in margarine produced by conventional production methods.

Examples of the layered food include Danish pastries, croissants, pies, etc., but are not particularly limited.

Further, the amount of roll-in margarine in the layered food varies depending on the type of layered food to be produced, and is not particularly limited as long as the effects of the present invention are achieved, but it is preferably 15 to 40% by weight based on the entire layered food.

The method for producing the layered food is not particularly limited, and other than using the roll-in margarine produced according to the present invention, known raw materials, known formulations, and known methods can be employed.

EXAMPLES The present invention will be described in more detail with reference to Examples below, but the present invention is not limited to these Examples in any way. In the examples, "parts" and "%" are based on weight.

The raw materials used in the examples and comparative examples are as follows.
1) Random transesterification of high-erucin rapeseed extremely hardened oil and coconut oil (Production Example 1) (Content of saturated fatty acids with 12 or less carbon atoms: 23.9% by weight, content of saturated fatty acids with 18 or more carbon atoms: 46.2 (wt%, saturated fatty acid content: 93.6 wt%, trisaturated triglyceride content: 72.6 wt%)
2) Kaneka Co., Ltd. "Palm kernel extremely hardened oil (content of saturated fatty acids with 12 or less carbon atoms: 53.1% by weight, content of saturated fatty acids with 18 or more carbon atoms: 20.9% by weight, amount of saturated fatty acids: 99.1% by weight, trisaturated triglyceride content: 95.6% by weight)
3) “Rapeseed oil (saturated fatty acid content: 6.8% by weight, triunsaturated triglyceride content: 78.3% by weight)” manufactured by Kaneka Corporation
4) Palm random transesterified oil (Production example 2) (Content of saturated fatty acids with 12 or less carbon atoms: 1.0% by weight, Content of saturated fatty acids with 18 or more carbon atoms: 4.8% by weight, Amount of saturated fatty acids: 50 .3% by weight, trisaturated triglyceride content: 13.7% by weight, triunsaturated triglyceride content: 11.4% by weight)
5) Kaneka Co., Ltd. "Palm extremely hardened oil (content of saturated fatty acids with 12 or less carbon atoms: 0.2% by weight, content of saturated fatty acids with 18 or more carbon atoms: 55.6% by weight, amount of saturated fatty acids: 90 .8% by weight, trisaturated triglyceride content: 93.9% by weight, triunsaturated triglyceride content: 0.0% by weight).
6) Cacao butter manufactured by Kaneka Co., Ltd. (Content of saturated fatty acids with 12 or less carbon atoms: 0.1% by weight, Content of saturated fatty acids with 18 or more carbon atoms: 33.7% by weight, Amount of saturated fatty acids: 63.4 (wt%, trisaturated triglyceride content: 1.2 wt%, triunsaturated triglyceride content: 0.0 wt%)
7) “Emulgy MS” manufactured by Riken Vitamin Co., Ltd.
8) “Soybean lecithin” manufactured by J-Oil Mills Co., Ltd.
9) “Skimmed milk powder” manufactured by Megmilk Snow Brand Co., Ltd.
10) “Uji Matcha” made by Tsuji Rihei Honten
11) "Almond powder" manufactured by Union Shoji Co., Ltd. (used through 60 mesh)
12) “Million” manufactured by Nisshin Seifun Co., Ltd.
13) “Violet” manufactured by Nisshin Seifun Co., Ltd.
14) “GK” manufactured by Kaneka Corporation
15) “Jinpakuto P” manufactured by Nissin Sugar Co., Ltd.
16) “Refined salt” manufactured by Salt Business Center Foundation
17) “Eggs” manufactured by Akagi Egg GP Center Co., Ltd.
18) “Everlight G” manufactured by Kaneka Corporation
19) “New Food C” manufactured by Kaneka Corporation

<Productivity>
The productivity of roll-in margarine is determined by the following: 200 kg of a water-in-oil emulsified fat composition in a molten state is put into a closed continuous tube cooling machine, and 100 kg of it is transferred to a mixing/heating device or a molding nozzle. The time taken for the product to be discharged outside (hereinafter referred to as productivity-related time) was evaluated using the following criteria.
○: Time related to productivity is less than 90 minutes.
Δ: Time related to productivity is 90 to 120 minutes.
×: Time related to productivity exceeds 120 minutes.

<Amount of water separation>
The amount of syneresis was evaluated based on the following criteria by visually observing the surface of the roll-in margarine that was opened from the pillow package during production and when folded into dough.
○: There is no syneresis during production or folding.
Δ: There is no syneresis during production, but slight syneresis is observed during folding.
×: Syneresis was observed from the time of production, and there is concern about the proliferation of microorganisms.

<Workability when making danishes>
In the production of Danish pastries, the workability of roll-in margarine that had been temperature-controlled at 15° C. for 3 hours and folded into the dough was comprehensively evaluated based on the following criteria.
5 points: The roll-in margarine spreads evenly in the dough, and the working time is very short.
4 points: There is almost no deviation in the way the roll-in margarine spreads, and the working time is short.
3 points: The roll-in margarine spreads slightly unevenly, but the working time is short.
2 points: There are many parts where the roll-in margarine is not spread evenly, and the work time is long.
1 point: Roll-in margarine does not stretch, lumps of roll-in margarine are seen in the dough, and the working time is very long.

<Danish float>
The produced Danish was cut, and 10 experienced panelists observed the cross section and evaluated it according to the following criteria. The average value of each person's evaluation value is shown.
5 points: Very good floating, with sufficient gaps between each layer.
4 points: Good floating and sufficient gaps between most layers.
3 points: Good floating, and there are parts with sufficient gaps between each layer.
2 points: Poor floating and many parts without sufficient gaps between each layer.
1 point: Very poor floating, and there is not enough space between most of the fabrics.

<Danish flavor>
Ten experienced panelists ate the prepared Danish and evaluated it based on the following criteria. The average value of each person's evaluation value is shown.
5 points: The flavor is felt very strongly.
4 points: The flavor is felt strongly.
3 points: I can feel the flavor.
2 points: I don't really feel the flavor.
1 point: No flavor felt.

<Comprehensive evaluation>
A comprehensive evaluation was performed based on the evaluation results of the roll-in margarine's productivity, amount of syneresis, workability during Danish making, Danish floating, and Danish flavor. The evaluation criteria at that time are as follows.
A: Productivity and syneresis rate are 0, workability during Danish making is 4 to 5 points, Danish float and Danish flavor are 4.0 to 5.0 points each.
B: Productivity and syneresis rate are ○ or △, workability during Danish making is 4 to 5 points, Danish floating and Danish flavor are each 3.5 to 5.0 points, and 3.5 At least one score between 4.0 and 4.0.
C: Productivity and syneresis rate are ○ or △, workability during Danish making is 3 to 5 points, Danish floating and Danish flavor are each 3.0 to 5.0 points, and 3 points or At least one score of 3.0 or more and less than 3.5 points.
D: Productivity and syneresis rate are ○ or △, workability during Danish making is 2 to 5 points, Danish floating and Danish flavor are 2.0 to 5.0 points each, and 2 points or At least one score of 2.0 or more and less than 3.0 points.
E: Productivity and/or syneresis rate is ×, and there is at least one score of 1 or less than 2.0 in workability during Danish making, Danish floating, and Danish flavor, or the Danish cannot be evaluated. Something.

(Production Example 1) Random transesterification oil A1 of high erucin rapeseed extremely hardened oil and coconut oil
A mixed fat and oil mixture of 50 parts by weight of highly hydrogenated rapeseed oil and 50 parts by weight of coconut oil was heated to 90°C under a reduced pressure of 500 Pa, and sodium methylate (manufactured by Nippon Soda Co., Ltd.): 0. 2 parts by weight were added and stirred for 30 minutes to perform random transesterification. After washing with water, add 2 parts by weight of white clay (manufactured by Mizusawa Chemical Industry Co., Ltd.) at 90°C under a reduced pressure of 500 Pa to decolorize it, deodorize it for 1 hour at 240°C and 200 Pa, and mix it with high-erucin rapeseed extremely hardened oil. A random transesterified coconut oil fat A1 was obtained.

(Production Example 2) Palm random transesterified oil C1
Palm oil (IV=53): 100 parts by weight was heated to 90° C. under a reduced pressure of 500 Pa, 0.2 parts by weight of sodium methylate was added, and the mixture was stirred for 30 minutes to perform random transesterification. After washing with water, 2 parts by weight of white clay (manufactured by Mizusawa Chemical Industry Co., Ltd.) was added at 90°C under a reduced pressure of 500 Pa to decolorize it, and the white clay was removed by filtration. After time deodorization, palm random transesterified fat C1 was obtained.

(Example 1)
According to the formulation shown in Table 1, 16.3 parts by weight of a random transesterified oil of high-erucin rapeseed extremely hardened oil and coconut oil (fat A1), 24.4 parts by weight of rapeseed oil (fat B1), and random transesterified palm oil (fat C1) 31.1 parts by weight and 2.2 parts by weight of extremely hardened palm oil (fat C2) were mixed. At this time, the total amount of fats and oils was 22% by weight of fats and oils, 22% by weight of fats and oils, 30% by weight of fats and oils (B), and 48% by weight of fats and oils (C). 0.5 parts by weight of monoglyceride and 0.5 parts by weight of soybean lecithin were added to 75.0 parts by weight of this fat/oil mixture, and after melting at 70°C, 15.0 parts by weight of skim milk powder was added and dispersed, and the mixture was heated to 65-70°C. This was retained to form an oil phase. Further, 10.0 parts by weight of water was sterilized at 80 to 85°C for 20 minutes and then maintained at 65 to 70°C to form an aqueous phase. The aqueous phase was added to the oil phase and emulsified for 20 minutes or more to obtain an emulsion.

The resulting emulsion containing molten fat and oil is put into a closed continuous tube cooler (combinator: 1.3L capacity) and kneaded at a cooling rate of -30 to -50°C/min until the final temperature is reached. It was rapidly cooled to 10°C. During this cooling process, the product temperature reaches 25°C in a closed continuous tube cooler in the roll-in margarine production line, and then reaches 10°C in a mixing temperature raising device (pin machine: 2.0L). The emulsion was held in the cooler for 94 seconds until it was transferred to a volume of 100 ml, then transferred to a mixing and heating device, where it was softened and heated to 23°C, and then packed into pillow packaging. did.

After 10 seconds of filling, the viscosity of the emulsion was measured, and the pillow packaging was immediately heat-sealed to form a sheet with a thickness of 10 mm, then sandwiched between two flat plates and rolled. Got block margarine. This block margarine was tempered at 20° C. for 24 hours and then allowed to stand at 4° C. for 240 hours to obtain roll-in margarine with a sheet thickness of 10 mm. The viscosity of the emulsion was measured 10 seconds after filling, and the viscosity value was substantially the same as the viscosity value of the emulsion immediately before filling. Table 1 lists the viscosity values measured 10 seconds after filling. In addition, the productivity and amount of syneresis of the roll-in margarine were evaluated, and the results are shown in Table 1. Table 2 summarizes the manufacturing conditions for roll-in margarine in Example 1.

Next, Danish was made using the obtained roll-in margarine. That is, according to the formulation shown in Table 3, the raw materials excluding roll-in margarine and shortening were mixed in a mixer at low speed for 3 minutes and medium-high speed for 3 minutes, then shortening was mixed, and further mixed for 3 minutes at low speed and 3 minutes at medium-high speed. The kneading temperature was 25°C. After fermenting the dough for 30 minutes at room temperature, the dough was cooled at 1° C. for 5 hours.

After 191.6 parts by weight of the cooled dough was shaped, 50 parts by weight of roll-in margarine kept at 15°C was left to stand and wrapped. At this time, the size of the dough wrapped around the roll-in margarine before stretching was 36 cm (length) x 14.4 cm (width) x 5 cm (thickness). Using a reverse sheeter, stretch the fabric in steps of 5 mm until it reaches a thickness of 10 mm, then stretch it step by step in steps of 2 mm, and finally use a reverse sheeter adjusted to a thickness of 4 mm to stretch the fabric. It was expanded to a thickness of 4 mm. Subsequently, the fabric was folded into three, and then stretched to a thickness of 3 mm using a reverse sheeter adjusted to a thickness of 3 mm. After cooling the obtained dough at 1° C. for 10 hours, it was further folded into three, and then stretched to a thickness of 2.5 mm using a reverse sheeter adjusted to a thickness of 2.5 mm. After shaping the dough, it was final fermented for 1 hour in a foil at 35°C and 70% humidity, and then baked in an oven at 200°C for 15 minutes to obtain a Danish pastry. The workability in making the danishes and the floating and flavor of the danishes obtained were evaluated, and the results are shown in Table 1.

(Examples 2 to 12 and Comparative Examples 1 to 5)
Roll-in margarine was obtained in the same manner as in Example 1, except that the oil phase, water phase, and solid content were changed according to the formulation shown in Table 1. Table 1 lists the viscosity values measured 10 seconds after filling. In addition, the productivity and amount of syneresis of the roll-in margarine were evaluated, and the results are shown in Table 1.
Next, a Danish pastry was produced in the same manner as in Example 1 using the obtained roll-in margarine. The workability in making the danishes and the floating and flavor of the danishes obtained were evaluated, and the results are shown in Table 1.

From Table 1, all of the roll-in margarines of Examples 1 to 12 were evaluated to be good in terms of productivity and water separation, and all of the danishes made using these roll-in margarines were The working time was short, the workability was good, and the produced danishes had good floating and flavor, and the overall evaluation was C or higher.

On the other hand, the roll-in margarine of Comparative Example 1 had a low content of fats and oils (A), and the Danish made using the roll-in margarine had a low floating rating, and the overall rating was D. The roll-in margarine of Comparative Example 2 had a high content of oil and fat (A), was rated low in Danish flavor, and had an overall rating of D. The roll-in margarine of Comparative Example 3 had a low content of fats and oils (B), and its workability during Danish pastry production was evaluated as low, resulting in an overall evaluation of D. The roll-in margarine of Comparative Example 4 had a high content of fats and oils (B), had low workability during the production of danishes, and was rated low in the floating of the danishes, resulting in an overall rating of D. The roll-in margarine of Comparative Example 5 had a high content of powdery solids, and was evaluated as having poor water repellency, and also had low workability when making danishes, and was also evaluated as having low danishes floating. The overall evaluation was E.

(Example 13)
According to the production conditions in Table 4, roll-in margarine was obtained in the same manner as in Example 1, except that the final temperature reached during cooling was changed to 1 ° C., the cooling holding time was changed to 20 seconds, and no tempering treatment was performed. . Table 4 lists the viscosity values measured 10 seconds after filling. In addition, the productivity and amount of syneresis of the roll-in margarine were evaluated, and the results are shown in Table 4.
Next, a Danish pastry was produced in the same manner as in Example 1 using the obtained roll-in margarine. The workability in making the danishes and the floating and flavor of the danishes obtained were evaluated, and the results are shown in Table 4.

(Example 14)
According to the production conditions in Table 4, roll-in margarine was obtained in the same manner as in Example 1, except that the final temperature reached during cooling was changed to 1 ° C., the cooling holding time was changed to 200 seconds, and no tempering treatment was performed. . Table 4 lists the viscosity values measured 10 seconds after filling. In addition, the productivity and amount of syneresis of the roll-in margarine were evaluated, and the results are shown in Table 4.
Next, a Danish pastry was produced in the same manner as in Example 1 using the obtained roll-in margarine. The workability in making the danishes and the floating and flavor of the danishes obtained were evaluated, and the results are shown in Table 4.

(Example 15)
According to the production conditions in Table 4, roll-in margarine was obtained in the same manner as in Example 1, except that the final temperature reached during cooling was changed to 20 ° C., the cooling holding time was changed to 20 seconds, and no tempering treatment was performed. . Table 4 lists the viscosity values measured 10 seconds after filling. In addition, the productivity and amount of syneresis of the roll-in margarine were evaluated, and the results are shown in Table 4.
Next, a Danish pastry was produced in the same manner as in Example 1 using the obtained roll-in margarine. The workability in making the danishes and the floating and flavor of the danishes obtained were evaluated, and the results are shown in Table 4.

(Example 16)
According to the production conditions in Table 4, roll-in margarine was obtained in the same manner as in Example 1, except that the final temperature reached during cooling was changed to 20 ° C., the cooling holding time was changed to 200 seconds, and no tempering treatment was performed. . Table 4 lists the viscosity values measured 10 seconds after filling. In addition, the productivity and amount of syneresis of the roll-in margarine were evaluated, and the results are shown in Table 4.
Next, a Danish pastry was produced in the same manner as in Example 1 using the obtained roll-in margarine. The workability in making the danishes and the floating and flavor of the danishes obtained were evaluated, and the results are shown in Table 4.

(Comparative example 6)
According to the production conditions shown in Table 4, an emulsion containing molten oil and fat obtained in the same manner as in Example 1 was rapidly cooled to a final temperature of 10° C. in a closed continuous tube cooler (combinator: 1.3 L capacity). During this cooling process, the product temperature reaches 25°C in the closed continuous tube cooler in the roll-in margarine manufacturing equipment line, and then reaches 10°C and the resting tube (17.0L capacity, 20°C). The emulsion was held in the cooler for 94 seconds until transferred to a temperature of 100° C.), then transferred to a resting tube and passed through a molding nozzle to obtain a block margarine with a thickness of 10 mm.

The viscosity was measured 10 seconds after being discharged from the molding nozzle. This block margarine was allowed to stand at 4° C. for 240 hours to obtain roll-in margarine with a sheet thickness of 10 mm. Table 4 lists the viscosity values measured 10 seconds after discharge. In addition, the productivity and amount of syneresis of the roll-in margarine were evaluated, and the results are shown in Table 4.

Next, a Danish pastry was produced in the same manner as in Example 1 using the obtained roll-in margarine. The workability in making the danishes and the floating and flavor of the danishes obtained were evaluated, and the results are shown in Table 4.

(Comparative example 7)
According to the production conditions in Table 4, roll-in margarine was obtained in the same manner as in Comparative Example 6, except that the final temperature reached during cooling was changed to 20° C. and the cooling holding time was changed to 20 seconds. Table 4 lists the viscosity values measured 10 seconds after discharge. In addition, the productivity and amount of syneresis of the roll-in margarine were evaluated, and the results are shown in Table 4.
Next, a Danish pastry was produced in the same manner as in Example 1 using the obtained roll-in margarine. The workability in making the danishes and the floating and flavor of the danishes obtained were evaluated, and the results are shown in Table 4.

(Comparative example 8)
According to the production conditions in Table 4, roll-in margarine was obtained in the same manner as in Comparative Example 6, except that the final temperature reached during cooling was changed to 20° C. and the cooling holding time was changed to 200 seconds. Table 4 lists the viscosity values measured 10 seconds after discharge. In addition, the productivity and amount of syneresis of the roll-in margarine were evaluated, and the results are shown in Table 4.
Next, a Danish pastry was produced in the same manner as in Example 1 using the obtained roll-in margarine. The workability in making the danishes and the floating and flavor of the danishes obtained were evaluated, and the results are shown in Table 4.

From Table 4, the roll-in margarines of Examples 1 and 13 to 16 all had good evaluations in terms of productivity and water separation, and all of the Danish pastries made using these roll-in margarines The working time during production was short, the workability was good, and the produced danish had good floating and flavor, and the overall evaluation was C or higher.

On the other hand, the roll-in margarines of Comparative Examples 6 to 8 were produced using a resting tube and a molding nozzle without filling pillow packaging. In Comparative Example 6, the amount of syneresis was evaluated as poor, the workability during the production of danishes was low, and the floating of the danishes was also evaluated as low, and the overall evaluation was E. In Comparative Example 7, the amount of syneresis was evaluated as poor, and the workability during Danish pastry production was also evaluated as low, and the overall evaluation was E. In Comparative Example 8, the productivity and the amount of water separation were evaluated as poor, the workability during Danish making was low, the flavor of the Danish was also evaluated as low, and the overall evaluation was E.

(Example 17)
Roll-in margarine was obtained in the same manner as in Example 1, except that according to the production conditions in Table 5, the temperature at which it was softened and heated using a mixing temperature rising device was changed to 13°C, and no tempering treatment was performed. Ta. Table 5 lists the viscosity values measured 10 seconds after filling. In addition, the productivity and amount of syneresis of the roll-in margarine were evaluated, and the results are shown in Table 5.
Next, a Danish pastry was produced in the same manner as in Example 1 using the obtained roll-in margarine. The workability in making the danishes and the floating and flavor of the danishes obtained were evaluated, and the results are shown in Table 5.

(Example 18)
Roll-in margarine was obtained in the same manner as in Example 1, except that according to the production conditions in Table 5, the temperature at which it was softened and heated in the mixing temperature rising device was changed to 32°C, and no tempering treatment was performed. Ta. Table 5 lists the viscosity values measured 10 seconds after filling. In addition, the productivity and amount of syneresis of the roll-in margarine were evaluated, and the results are shown in Table 5.
Next, a Danish pastry was produced in the same manner as in Example 1 using the obtained roll-in margarine. The workability in making the danishes and the floating and flavor of the danishes obtained were evaluated, and the results are shown in Table 5.

(Example 19)
According to the production conditions in Table 5, roll-in margarine was obtained in the same manner as in Example 1, except that the temperature during standing after the tempering treatment was changed to -20°C and the tempering treatment was not performed. Table 5 lists the viscosity values measured 10 seconds after filling. In addition, the productivity and amount of syneresis of the roll-in margarine were evaluated, and the results are shown in Table 5.
Next, a Danish pastry was produced in the same manner as in Example 1 using the obtained roll-in margarine. The workability in making the danishes and the floating and flavor of the danishes obtained were evaluated, and the results are shown in Table 5.

(Example 20)
According to the manufacturing conditions in Table 5, roll-in margarine was obtained in the same manner as in Example 1, except that the temperature at which the product was allowed to stand after the tempering treatment was changed to 27° C., and the tempering treatment was not performed. Table 5 lists the viscosity values measured 10 seconds after filling. In addition, the productivity and amount of syneresis of the roll-in margarine were evaluated, and the results are shown in Table 5.
Next, a Danish pastry was produced in the same manner as in Example 1 using the obtained roll-in margarine. The workability in making the danishes and the floating and flavor of the danishes obtained were evaluated, and the results are shown in Table 5.

(Example 21)
According to the production conditions in Table 5, roll-in margarine was obtained in the same manner as in Example 1, except that the time for standing after the tempering treatment was changed to 36 hours, and the tempering treatment was not performed. Table 5 lists the viscosity values measured 10 seconds after filling. In addition, the productivity and amount of syneresis of the roll-in margarine were evaluated, and the results are shown in Table 5.
Next, a Danish pastry was produced in the same manner as in Example 1 using the obtained roll-in margarine. The workability in making the danishes and the floating and flavor of the danishes obtained were evaluated, and the results are shown in Table 5.

(Comparative example 9)
Roll-in margarine was obtained in the same manner as in Example 1, except that according to the production conditions in Table 5, the temperature at which it was softened and heated using a mixing temperature rising device was changed to 37°C, and no tempering treatment was performed. Ta. Table 5 shows that the emulsion was in a nearly molten state 10 seconds after filling, and the viscosity could not be measured. In addition, the productivity and amount of syneresis of the roll-in margarine were evaluated, and the results are shown in Table 5.
Next, a Danish pastry was produced in the same manner as in Example 1 using the obtained roll-in margarine. The workability in making the danishes and the floating and flavor of the danishes obtained were evaluated, and the results are shown in Table 5.

(Comparative example 10)
According to the production conditions in Table 5, a roll-in margarine was obtained in the same manner as in Example 1, except that the temperature at which the product was allowed to stand after the tempering treatment was changed to 35° C., and the tempering treatment was not performed. Table 5 lists the viscosity values measured 10 seconds after filling. In addition, the productivity and amount of syneresis of the roll-in margarine were evaluated, and the results are shown in Table 5.
Next, a Danish pastry was produced in the same manner as in Example 1 using the obtained roll-in margarine. The workability in making the danishes and the floating and flavor of the danishes obtained were evaluated, and the results are shown in Table 5.

(Comparative Example 11)
According to the production conditions in Table 5, roll-in margarine was obtained in the same manner as in Example 1, except that the time for standing after the tempering treatment was changed to 20 hours, and the tempering treatment was not performed. Table 5 lists the viscosity values measured 10 seconds after filling. In addition, the productivity and amount of syneresis of the roll-in margarine were evaluated, and the results are shown in Table 5.
Next, a Danish pastry was produced in the same manner as in Example 1 using the obtained roll-in margarine. The workability in making the danishes and the floating and flavor of the danishes obtained were evaluated, and the results are shown in Table 5.

From Table 5, the roll-in margarines of Examples 1 and 17 to 21 all had good evaluations in terms of productivity and amount of syneresis, and all of the Danish pastries made using these roll-in margarines The working time during production was short, the workability was good, and the produced danish had good floating and flavor, and the overall evaluation was C or higher.

On the other hand, the roll-in margarine of Comparative Example 9 had a high temperature during heating, had low workability when making danishes, and also had low ratings for the floating and flavor of danishes, and the overall rating was E. Ta. The roll-in margarine of Comparative Example 10 had a high temperature when left still, had low workability when making danishes, and was rated low in terms of floating and flavor of the danishes, giving an overall rating of E. The roll-in margarine of Comparative Example 11 had a short standing time and was rated low in floating Danishes, giving an overall rating of D.

Claims (7)

The oil phase content/aqueous phase content (weight ratio) in the whole roll-in margarine is 50/50 to 97/3,
Contains 15 to 30% by weight of oil (A) and 20 to 45% by weight of oil (B) in the entire oil phase contained in roll-in margarine,
Contains 5 to 50% by weight of the entire roll-in margarine, including powdered solids that do not dissolve in either the oil phase or the water phase,
The water-in-oil emulsified fat composition containing the powdered solid content and in which the fat is melted is cooled to 0 to 25°C and held at that temperature for 10 to 300 seconds to crystallize, and then mixed. The water-in-oil emulsified oil composition in a fluid state is heated to 10 to 35°C while being softened to have a viscosity of 10 to 250 Pa·s, and is filled into a pillow package. Roll-in margarine that is closed, rolled into a sheet, molded, and left at -30°C to 30°C for 24 hours or more.
Fats and oils (A): The content of saturated fatty acids with carbon numbers of 12 or less is 15% by weight or more, the content of saturated fatty acids with carbon numbers of 18 or more is 15% by weight or more, and the saturated fatty acid content is 70% by weight or more of the total fatty acids. Yes, transesterified or extremely hardened fats and oils have a trisaturated triglyceride content of 15% by weight or more based on the total fats and oils (A) Fats and oils (B): saturated fatty acids content is 20% by weight or less based on the entire constituent fatty acids, Fats and oils having a triunsaturated triglyceride content of 50% by weight or more based on the whole fat and oil (B) The roll-in margarine according to claim 1, wherein the SSU content/SUS content (weight ratio) in the entire oil and fat contained in the roll-in margarine is 1.5 to 2.5.
S: Saturated fatty acid with 16 or more carbon atoms U: Unsaturated fatty acid with 16 or more carbon atoms SSU: Triglyceride in which S is bonded to the 1st, 2nd or 2nd, 3rd position, and U is bonded to the 1st or 3rd position SUS: 1, Triglyceride with S attached to the 3rd position and U attached to the 2nd position The roll-in margarine according to claim 1 or 2, wherein the powdery solid content has a maximum particle size of 300 μm or less. The roll-in margarine according to any one of claims 1 to 3, which does not contain an emulsifier. A layered food dough comprising the roll-in margarine according to any one of claims 1 to 4. A layered food product obtained by baking the layered food dough according to claim 5. After mixing and dissolving the oil containing 15 to 30% by weight of oil (A) and 20 to 45% by weight of oil (B) in the entire oil phase and other oil-soluble components as necessary, the oil phase and Powdered solids that do not dissolve in any of the aqueous phases are added and dispersed in an amount of 5 to 50% by weight based on the entire water-in-oil emulsified fat composition, and then maintained at the temperature to form an oil phase, and mixed with water as necessary. After mixing other water-soluble components accordingly to form an aqueous phase, the aqueous phase is added to the oil phase so that the amount of the oil phase/the amount of the aqueous phase (weight ratio) is in the range of 50/50 to 97/3. The water-in-oil emulsified oil/fat composition containing the powdered solid content is obtained by stirring and emulsifying the oil while stirring, and the water-in-oil emulsified oil/fat composition is cooled to 0 to 25°C and heated at this temperature for 10 to 25°C. After holding for 300 seconds to crystallize, the fluidized water-in-oil emulsified fat composition was heated to 10 to 35°C while being softened by mixing, and the viscosity was adjusted to 10 to 250 Pa·s. A method for producing roll-in margarine, which comprises filling a package, closing the mouth of the pillow package, rolling it into a sheet, and allowing it to stand at -30°C to 30°C for 24 hours or more.
Fats and oils (A): The content of saturated fatty acids with carbon numbers of 12 or less is 15% by weight or more, the content of saturated fatty acids with carbon numbers of 18 or more is 15% by weight or more, and the saturated fatty acid content is 70% by weight or more of the total fatty acids. Yes, transesterified or extremely hardened fats and oils have a trisaturated triglyceride content of 15% by weight or more based on the total fats and oils (A) Fats and oils (B): saturated fatty acids content is 20% by weight or less based on the entire constituent fatty acids, Fats and oils having a triunsaturated triglyceride content of 50% by weight or more based on the whole fat and oil (B)