JP7777932B2 - Roll-in margarine - Google Patents

Description

The present invention relates to a roll-in margarine that can be suitably used in layered puffed foods and a layered puffed food product made using the same.

By repeatedly stretching and folding the roll-in margarine along with the dough, it creates the layers characteristic of layered puffed foods such as croissants and Danish pastries. Therefore, the spreadability of roll-in margarine has a significant impact on the quality of layered puffed foods. Roll-in margarine is usually stored refrigerated, but if used at low temperatures, the fat remains hard and the spreadability is insufficient, causing cracks. Therefore, to improve the spreadability of roll-in margarine, the temperature is adjusted before use, but if the temperature is too high, the fat will become too soft and be kneaded into the dough, resulting in a decrease in bread quality. Therefore, adjustment to a limited temperature range is necessary, and temperature adjustment takes time, leading to reduced production efficiency.

In addition to the temperature adjustment, fractionated oils, interesterified oils, etc. are used as raw material fats from the viewpoint of crystallization state, but these fats increase production costs and raw material costs. Palm oil is an inexpensive and useful raw material fat, but if used as a raw material for plastic fats as is, SUS (triglycerides containing saturated fatty acids of _C16 or more at the 1st and 3rd positions and unsaturated fatty acids of _C16 or more at the 2nd position), which is contained in palm oil triglycerides at approximately 38% by weight, crystallizes slowly, resulting in a small amount of crystals during production, poor sheet moldability, or a product with very poor plasticity. Furthermore, POP components (triglycerides containing palmitic acid at the 1st and 3rd positions and oleic acid at the 2nd position) may undergo crystallization transition over time near room temperature, which can change their physical properties and cause cracks when the fat is folded into the dough and spread, making palm oil difficult to use as a raw material fat for roll-in margarine.

Comparative Example 5 of Patent Document 1 discloses a roll-in margarine containing transesterified palm oil and liquid oil, and with a low lauric acid content, but this formulation results in a low amount of crystallization during production, making it difficult to mold into sheets.

JP 2012-55268 A

The object of the present invention is to provide an inexpensive roll-in margarine that has good extensibility over a wide temperature range, is easy to form into sheets during production, and has a soft texture when used in layered puffed foods such as croissants.

As a result of extensive research to solve the above problems, the inventors discovered that by ensuring that the aqueous phase and oil phase contents of the entire roll-in margarine are within specific ranges, and that the total oils and fats contained in the oil phase contain specific amounts of interesterified palm oil, liquid oil, and extremely hardened oils other than lauric fats, the roll-in margarine has good spreadability over a wide temperature range, good sheet formability during production, and layered puffed foods such as croissants made with this roll-in margarine have a soft texture, leading to the completion of the present invention.

That is, the first aspect of the present invention relates to a roll-in margarine that contains 1 to 30% by weight of an aqueous phase and 99 to 70% by weight of an oil phase, and that contains 35 to 70% by weight of transesterified palm oil, 12 to 35% by weight of liquid oil, and 1 to 5% by weight of an extremely hardened oil other than lauric fats and oils, based on the total fats and oils in the oil phase. A preferred embodiment relates to the above-described roll-in margarine, in which the palmitic acid/lauric acid (weight ratio) of the constituent fatty acids of the total fats and oils in the oil phase is 4 to 90. More preferably, the present invention relates to the aforementioned roll-in margarine in which the constituent fatty acid, lauric acid, is derived from interesterified oil of lauric fat and palm fat and/or extremely hydrogenated oil of lauric fat, and even more preferably, the aforementioned extremely hydrogenated oil other than lauric fat is at least one selected from the group consisting of extremely hydrogenated high-erucine rapeseed oil, extremely hydrogenated low-erucine rapeseed oil, extremely hydrogenated soybean oil, and extremely hydrogenated corn oil. A second aspect of the present invention relates to a dough for layered puffed foods containing the aforementioned roll-in margarine. A third aspect of the present invention relates to a layered puffed food obtained by baking the aforementioned dough for layered puffed foods. The fourth aspect of the present invention relates to a method for producing roll-in margarine, comprising melting an oil and fat mixture containing 35 to 70% by weight of transesterified palm oil, 12 to 35% by weight of liquid oil, and 1 to 5% by weight of an extremely hardened oil other than lauric fats and oils at 65 to 80°C and maintaining the mixture at 65 to 70°C to obtain an oil phase, and while stirring the oil phase, adding an aqueous phase maintained at 65 to 70°C to emulsify the oil phase, followed by rapid cooling and kneading. A preferred embodiment relates to the method for producing the aforementioned roll-in margarine, in which the palmitic acid/lauric acid (weight ratio) of the constituent fatty acids in the oil and fat mixture is 4 to 90.

According to the present invention, it is possible to provide an inexpensive roll-in margarine that has good extensibility over a wide temperature range, is easy to form into sheets during production, and has a soft texture when made into layered puffed foods such as croissants.

The present invention will be described in further detail below.
The roll-in margarine of the present invention is a margarine of the type that is formed into a sheet and folded into dough, characterized in that the contents of the aqueous phase and oil phase are within specific ranges, and the oil phase contains specific amounts of interesterified palm oil, liquid oil, and extremely hardened oil other than lauric fats and oils, respectively. Note that, while the JAS (Japanese Agricultural Standard) defines a margarine with an oil and fat content of 80% or more as "margarine" and a fat content of less than 80% as "fat spread," in the present invention, both are referred to as "margarine."

The oil phase contains an oil-soluble ingredient as required in addition to the fat or oil.
The content of the oil phase in the roll-in margarine is preferably 70 to 99% by weight, more preferably 75 to 97% by weight, and even more preferably 80 to 95% by weight. If the content of the oil phase is less than 70% by weight or more than 99% by weight, the temperature range in which the margarine exhibits good spreadability may become narrow.
The content of the oil or fat in the oil phase is preferably 95 to 100% by weight, more preferably 98 to 100% by weight, based on the total weight of the oil phase.

The aqueous phase contains water and, if necessary, water-soluble ingredients.
The content of the aqueous phase is preferably 30 to 1% by weight, more preferably 25 to 3% by weight, and even more preferably 20 to 5% by weight, of the total amount of the roll-in margarine. If the content of the aqueous phase is less than 1% by weight or exceeds 30% by weight, the temperature range in which the margarine exhibits good extensibility may become narrow.
The content of water in the aqueous phase is preferably 30 to 100% by weight, more preferably 50 to 100% by weight, based on the total weight of the aqueous phase.

The interesterified palm oil refers to fats and oils obtained by interesterifying unfractionated palm oil, and equivalent products. The unfractionated palm oil has the advantage of low production costs. The interesterification can be carried out according to conventional methods. Any catalyst used in food applications can be used for the interesterification, including, for example, sodium methylate and lipase.

The term "equivalents to fats and oils obtained by interesterifying unfractionated palm oil" refers to fats and oils obtained by mixing fractionated palm oil and other fats and oils (e.g., lard) appropriately to prepare fats and oils having a fatty acid composition equivalent to that of unfractionated palm oil, and then interesterifying the resulting fats and oils. Here, the fatty acid composition equivalent to that of unfractionated palm oil is roughly as follows: lauric acid 0.0-0.5%, myristic acid 0.9-1.5%, palmitic acid 39.2-45.8%, palmitoleic acid 0.0-0.4%, stearic acid 3.7-5.1%, oleic acid 37.4-44.1%, linoleic acid 8.7-12.5%, linolenic acid 0.0-0.6%, and arachidic acid 0.0-0.5% of the total fatty acids (Source: Malaysian Standard MS814:2007 (Table 2)).

The content of the interesterified palm oil in the total oil and fat content in the oil phase is preferably 35 to 70% by weight, more preferably 37 to 68% by weight, and even more preferably 40 to 67% by weight. If it is less than 35% by weight, the usable temperature range exhibiting good extensibility may become narrower or plasticity may deteriorate, while if it exceeds 70% by weight, the product may become brittle or extensibility may deteriorate.

The liquid oil refers to an oil or fat that is liquid at 20°C. Examples include vegetable oils such as rapeseed oil, soybean oil, palm oil, palm kernel oil, coconut oil, corn oil, safflower oil, and cottonseed oil, or animal oils such as fish oil, as well as oils obtained by appropriately processing these oils using techniques such as hydrogenation, fractionation, and interesterification. At least one oil selected from this group can be used. Among these, rapeseed oil, soybean oil, corn oil, safflower oil, and cottonseed oil are preferred, with rapeseed oil, soybean oil, and corn oil being more preferred.

The content of the liquid oil is preferably 12 to 35% by weight, more preferably 20 to 35% by weight, and even more preferably 23 to 33% by weight, of the total oil and fat in the oil phase. If it is less than 12% by weight, plasticity and extensibility may be impaired. If it exceeds 35% by weight, sheet moldability may be impaired.

The aforementioned highly hydrogenated oils other than lauric fats refer to oils and fats that are obtained by hydrogenating raw oils until the iodine value is 4 or less, and contain almost no unsaturated fatty acids. The lauric acid content of the total constituent fatty acids is less than 5% by weight. Specifically, it is preferable that the oil be at least one oil selected from the group consisting of highly hydrogenated hyercin rapeseed oil, highly hydrogenated ryercin rapeseed oil, highly hydrogenated soybean oil, and highly hydrogenated corn oil.

The content of the highly hydrogenated oil other than lauric fats is preferably 1 to 5% by weight, more preferably 2 to 5% by weight, and even more preferably 2 to 4% by weight, of the total oils and fats in the oil phase. If it is less than 1% by weight, the food may become brittle and its plasticity and extensibility may be impaired. If it exceeds 5% by weight, the softness of the layered expanded food may be impaired. The iodine value can be measured in accordance with "Standard Test Methods for the Analysis of Fats, Oils, and Related Materials 2.3.4.1-1996, established by the Japan Oil Chemists' Society."

The palmitic acid/lauric acid (weight ratio) among the constituent fatty acids of the entire fat and oil contained in the oil phase is preferably 4 to 90, more preferably 5 to 60, even more preferably 7 to 40, and particularly preferably 16 to 30, from the viewpoint of obtaining better spreadability. If the weight ratio is less than 4 or exceeds 90, the resulting roll-in margarine may become brittle. Palmitic acid and lauric acid can be measured in accordance with the methyl esterification method and gas chromatography method described in the "Standard Methods for the Analysis of Fats, Oils, and Related Materials, Provisional Tests Nos. 11-2003 and 15-2003, established by the Japan Oil Chemists' Society."

Furthermore, from the viewpoint of obtaining good plasticity, it is preferable that the constituent fatty acids of the oil in the oil phase contain lauric acid, and the lauric acid is preferably derived from interesterified oil of lauric oil and palm oil and/or extremely hardened oil of lauric oil.

The lauric fats and oils are those that are relatively rich in _C12 or less fatty acid residues among their constituent fatty acid residues, and are not particularly limited as long as they can adjust the _C12 or less fatty acid content of the oil and fat mixture to a predetermined value. Specific examples include coconut oil, palm kernel oil, babassu oil, and milk fat. Fractionated oils, hardened oils, and interesterified oils and fats thereof can also be used alone or in combination. When these oils and fats are subjected to extreme hardening to reduce the iodine value to 4 or less, hydrogenation can be carried out according to a conventional method.

The palm-based fats and oils are not particularly limited as long as they are derived from palm oil. Specific examples include palm oil, palm stearin, palm mid-melting point fraction, palm olein, palm double olein, palm superolein, palm top olein, palm hard stearin, and other palm fractionated oils. These fractionated oils, hardened oils, and interesterified fats can also be used alone or in combination. The interesterified oil of lauric fat and palm-based fat can be obtained by interesterifying a mixture of lauric fat and palm-based fat according to conventional methods.

The content of the interesterified oil of lauric fat and palm fat and/or the extremely hardened oil of lauric fat is preferably 2 to 20% by weight, more preferably 3 to 18% by weight, even more preferably 4 to 17% by weight, and particularly preferably 4 to 16.5% by weight, of the total fats and oils in the oil phase. If the content is within the above range, the palmitic acid/lauric acid (weight ratio) of the constituent fatty acids of the total fats and oils in the oil phase can be easily controlled.

In addition to the raw materials described above, oil-soluble ingredients can be added to the oil phase of the roll-in margarine of the present invention as needed. Examples of oil-soluble ingredients include oil-soluble emulsifiers, flavorings, and antioxidants.

The oil-soluble emulsifier may be one with an HLB of 0 to 8, and examples include soybean lecithin, egg yolk lecithin, glycerin fatty acid esters, polyglycerin fatty acid esters, condensed ricinolein fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters.

Examples of the oil-soluble flavorings include butter flavor and milk flavor.

Examples of the oil-soluble antioxidant include tocopherol, β-carotene, and rutin.

In addition to the raw materials described above, the aqueous phase of the roll-in margarine of the present invention may contain water-soluble ingredients as needed. For example, sugars, water-soluble emulsifiers, thickening stabilizers, salt seasonings such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, and gluconic acid, sugar alcohols, sweeteners such as stevia and aspartame, colorings such as water-soluble beta-carotene, caramel, and red koji pigment, tea extracts (catechin, etc.), water-soluble antioxidants such as rutin, plant proteins such as wheat protein and soy protein, eggs and various egg products, flavorings, seasonings, pH adjusters, food preservatives, fruits, fruit juices, coffee, nut paste, spices, cocoa mass, cocoa powder, grains, beans, vegetables, meat, seafood, and other food ingredients and food additives may also be added.

Examples of the sugars include sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharides (isomaltooligosaccharides, reduced xylooligosaccharides, reduced gentiooligosaccharides, xylooligosaccharides, gentiooligosaccharides, nigerooligosaccharides, theandeooligosaccharides, soybean oligosaccharides, etc.), trehalose, sugar alcohols (maltitol, erythritol, sorbitol, palatinit, xylitol, lactitol, etc.), and sugar-bound starch syrup. Powdered sugar or liquid sugar may also be used. Sweetening ingredients can also be used in place of sugars. Specific examples include aspartame, acesulfame potassium, sucralose, alitame, neotame, licorice extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract, and stevia powder. At least one selected from this group can be used.

The water-soluble emulsifier may be any emulsifier with an HLB of 7 to 20, and examples include synthetic emulsifiers such as polyglycerol fatty acid esters, sucrose fatty acid esters, and polysorbates, as well as non-synthetic emulsifiers such as soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, plant sterols, and milk fat globule membranes. At least one emulsifier selected from this group can be used. From the perspective of flavor, the lower the content of the water-soluble emulsifier, the better, and it is preferably 5% by weight or less of the total roll-in margarine, more preferably 2% by weight or less, and even more preferably 1% by weight or less. If the content of the emulsifier exceeds 5% by weight, the bitter taste of the emulsifier may be perceived.

Examples of the thickening stabilizer include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, glucomannan, gelatin, starch, and modified starch, and at least one selected from this group can be used.

The layered puffed food dough of the present invention refers to a dough in which a kneaded dough (detramp) made from cereal flour and the roll-in margarine are layered alternately.

The cereal flour is not particularly limited as long as it is edible, but it can be, for example, flour made by grinding or pulverizing cereals such as wheat, rice, corn, potato, tapioca, and sweet potato, and at least one type selected from this group can be used. It is preferable that the cereal flour contains 80% or more by weight of wheat flour. Examples of the wheat flour include strong flour, medium-strength flour, and weak flour, and at least one type selected from these groups can be used, with strong flour having a high protein content being preferable. The cereal flour may also contain starch derived from the cereals and modified starches thereof, as long as it is 80% or less by weight.

The content of the roll-in margarine in the dough for layered puffed food varies depending on the type of layered puffed food, but is generally preferably 20 to 180 parts by weight, more preferably 30 to 150 parts by weight, even more preferably 40 to 130 parts by weight, and particularly preferably 50 to 100 parts by weight, per 100 parts by weight of the grain flour in the dough for layered puffed food. If the content of the roll-in margarine is less than 20 parts by weight, the extensibility of the dough may decrease, while if it is more than 180 parts by weight, sagging may occur during dough preparation, oil may ooze from the layered puffed food after baking, and the texture may be inferior.

The layered puffed food dough is baked in a conventional manner to produce a layered puffed food.

The roll-in margarine of the present invention may be produced according to conventional methods, but is exemplified below. First, an oil and fat mixture is prepared so that the total oil and fat mixture contains 35 to 70% by weight of the interesterified palm oil, 12 to 35% by weight of the liquid oil, and 1 to 5% by weight of the extremely hardened oil other than lauric fats and oils. The mixture is then heated and melted to 65 to 80°C, and oil-soluble ingredients are added as needed. The mixture is then maintained at 65 to 70°C to obtain an oil phase. Meanwhile, water-soluble ingredients are dissolved in warm water at 50 to 70°C with stirring as needed, and the mixture is maintained at 65 to 70°C to obtain an aqueous phase. The aqueous phase is added while the oil phase is being stirred, and the resulting emulsion is then rapidly cooled and kneaded to produce the margarine.

The cooling rate during the rapid cooling and kneading is preferably -0.5°C/min or higher, more preferably -5°C/min or higher. Rapid cooling is preferable to gradual cooling. Examples of cooling equipment include closed-type continuous tube coolers, such as margarine manufacturing machines such as Votator, Combinator, and Perfector, and plate-type heat exchangers. Examples of cooling equipment include a combination of an open-type diacooler and a complexor. It is also desirable to sterilize the oil phase after dissolution or mixing and emulsification. Sterilization may be performed batchwise in a tank, or continuously using a plate-type heat exchanger or scraped-surface heat exchanger.

The roll-in margarine of the present invention can be formed into various shapes, such as sheets, sticks, cubes, and strips. Among these, a sheet shape is preferred from the viewpoint of ease of processing. When formed into a sheet, the width is preferably 50 to 1000 mm, the length is preferably 50 to 1000 mm, and the thickness is preferably 1 to 50 mm.

An example of a method for producing dough for layered puffed food using the roll-in margarine is given below. First, the grain flour and water, and optionally other ingredients such as oils and fats for kneading, eggs, sugars, and yeast, are mixed and kneaded together. The resulting dough is then thinly rolled out, and the roll-in margarine is placed on top and folded to obtain the dough for layered puffed food. The order in which the ingredients are added is not critical, and the timing of adding each ingredient and the handling temperature may follow known methods.

Unlike roll-in margarine, the oil for kneading does not directly contribute to the formation of layers in the layered puffed food, but is instead mixed with the grain flour for purposes such as increasing volume, improving the texture, softening the crumb and crust, improving mechanical resistance, and delaying aging. The content of the oil for kneading is preferably 5 to 50 parts by weight, more preferably 5 to 20 parts by weight, per 100 parts by weight of grain flour in the dough for the layered puffed food.

By baking the layered puffed food dough according to a conventional method, a layered puffed food with a soft texture can be obtained. Examples of layered puffed foods baked using the layered puffed food dough of the present invention include Danish pastries, croissants, pies, etc.

The present invention will be explained in more detail below using examples, but the present invention is in no way limited to these examples. Note that in the examples, "parts" and "%" are by weight.

The raw materials used in the examples and comparative examples are as follows:
1) Kaneka Corporation "Rapeseed Oil"
2) Kaneka Corporation's "Lower Shinn Hardened Rapeseed Oil"
3) Kaneka Corporation "High-Elsine Rapeseed Hardened Oil"
4) Kaneka Corporation's "Extremely Hardened Palm Oil"
5) Kaneka Corporation "Extremely Hardened Palm Kernel Oil"
6) "Emulgy MS" manufactured by Riken Vitamin Co., Ltd.
7) "Soybean lecithin" manufactured by J-Oil Mills Co., Ltd.
8) "Butter Flavor" manufactured by Takasago International Corporation
9) "Refined Salt" manufactured by the Salt Industry Center Foundation
10) "Million" by Nisshin Flour Milling Co., Ltd.
11) Nisshin Flour Milling Co., Ltd. "Violet"
12) Kaneka Corporation "Kaneka East GK"
13) “Jyuhakuto P” manufactured by Nisshin Sugar Co., Ltd.
14) Eggs produced by Akagi Egg GP Center Co., Ltd.
15) Kaneka Corporation "Everlight G"
16) Megmilk Snow Brand Co., Ltd. "Skimmed Milk Powder"
17) Kaneka Corporation "New Food C"

<Evaluation of sheet formability>
The condition of the roll-in margarines produced in the Examples and Comparative Examples at the outlet of the molding device was evaluated by touching them directly with the hand. The evaluation criteria were as follows:
5 points: The feel when touched with the hand is better than that of Example 6, with a plasticity and firm feel, and excellent sheet moldability. 4 points: The feel when touched with the hand is equivalent to that of Example 6, with a plasticity and firm feel, and excellent sheet moldability. 3 points: The feel when touched with the hand is inferior to that of Example 6, with a plasticity but somewhat soft feel, but excellent sheet moldability. 2 points: The feel when touched with the hand is worse than that of Example 6, with a plasticity that is soft or hard to the touch, and poor sheet moldability. 1 point: The feel when touched with the hand is much worse than that of Example 6, with a plasticity that is very soft or hard to the touch, and extremely poor sheet moldability.

<Evaluation of spreadability of roll-in margarine at 10°C>
The roll-in margarines produced in the Examples and Comparative Examples were kept at 10°C for 3 hours, and then folded into a dough (detramp), and the extensibility was evaluated according to the following criteria.
5 points: Better than Example 5, roll-in margarine spreads extremely evenly in the dough. 4 points: Equivalent to Example 5, roll-in margarine spreads evenly in the dough, although there is slight unevenness. 3 points: Inferior to Example 5, roll-in margarine spreads almost evenly in the dough, although there is unevenness. 2 points: Worse than Example 5, there are clearly areas in the dough where the roll-in margarine does not spread evenly. 1 point: Much worse than Example 5, roll-in margarine does not spread in the dough, forming lumps, or cracks are observed in the roll-in margarine.

<Evaluation of spreadability of roll-in margarine at 20°C>
The roll-in margarines produced in the Examples and Comparative Examples were kept at 20°C for 3 hours, and then folded into a dough (detramp), and the extensibility was evaluated according to the following criteria.
5 points: Better than Example 5, the roll-in margarine spreads extremely evenly in the dough, and the dough feels very firm. 4 points: Equivalent to Example 5, the roll-in margarine spreads almost evenly in the dough, and the dough feels firm. 3 points: Slightly worse than Example 5, the roll-in margarine spreads almost evenly in the dough, but is only slightly kneaded into the dough, and the dough feels slightly less firm. 2 points: Worse than Example 5, the roll-in margarine is kneaded into the dough, and the dough feels weak. 1 point: Much worse than Example 5, the roll-in margarine is kneaded completely into the dough, and the dough does not feel firm.

<Evaluation of Danish texture>
The layered puffed foods (Danish pastries) obtained in the Examples and Comparative Examples were tasted by 10 experienced panelists, who evaluated them according to the following criteria, and the average was used as the evaluation value.
5 points: Better than Example 6, very strong softness, and very good melt-in-the-mouth feel. 4 points: Equivalent to Example 6, very strong softness, and good melt-in-the-mouth feel. 3 points: Slightly inferior to Example 6, but softness and good melt-in-the-mouth feel. 2 points: Worse than Example 6, not very soft or poor melt-in-the-mouth feel. 1 point: Extremely worse than Example 6, not softness, and very poor melt-in-the-mouth feel.

<Overall rating>
Based on the evaluation results of sheet moldability, spreadability at 10°C, spreadability at 20°C, and Danish texture, the roll-in margarines were comprehensively evaluated. The evaluation criteria were as follows:
A: The evaluations of sheet moldability, extensibility at 10°C, extensibility at 20°C, and Danish texture all satisfy 4.0 points or more and 5.0 points or less. B: The evaluations of sheet moldability, extensibility at 10°C, extensibility at 20°C, and Danish texture all satisfy 3.5 points or more and less than 5.0 points, with at least one being 3.5 points or more and less than 4.0 points. C: The evaluations of sheet moldability, extensibility at 10°C, extensibility at 20°C, and Danish texture all satisfy 4.0 points or more and 5.0 points or less. D: The evaluations of sheet moldability, extensibility at 10°C, extensibility at 20°C, and Danish texture are all 2.0 or more and less than 5.0 points, and at least one is 2.0 or more and less than 3.0. E: The evaluations of sheet moldability, extensibility at 10°C, extensibility at 20°C, and Danish texture are all 2.0 or more and less than 5.0 points, and at least one is 2.0 or more and less than 3.0.

(Production Example 1) Preparation of Interesterified Oil 1 100 parts by weight of unfractionated palm oil (manufactured by Kaneka Corporation) was heated to 90°C under a reduced pressure of 500 Pa, and 0.2 parts by weight of sodium methylate (manufactured by Nippon Soda Co., Ltd.) was added thereto and stirred for 30 minutes to carry out random interesterification. After washing with water, 2 parts by weight of white clay (manufactured by Mizusawa Industrial Chemicals) was added at 90°C under a reduced pressure of 500 Pa to decolorize the oil, and deodorized at 250°C and 200 Pa for 1 hour to obtain interesterified oil 1.

(Production Example 2) Preparation of Interesterified Oil 2 [0123] Interesterified oil 2 was obtained in the same manner as in Production Example 1, except that 100 parts by weight of unfractionated palm oil in Production Example 1 was changed to an oil and fat mixture of 30 parts by weight of palm kernel oil fractionated soft part (manufactured by Kaneka Corporation), 54 parts by weight of palm stearin (manufactured by Kaneka Corporation), and 16 parts by weight of extremely hardened palm oil (manufactured by Taiyo Yushi Co., Ltd.).

(Production Example 3) Preparation of Interesterified Oil 3 [0113] Interesterified oil 3 was obtained in the same manner as in Production Example 1, except that 100 parts by weight of unfractionated palm oil in Production Example 1 was changed to an oil and fat mixture of 57 parts by weight of unfractionated palm oil (manufactured by Kaneka Corporation), 2 parts by weight of palm stearin (manufactured by Kaneka Corporation), 18 parts by weight of soft fractionated palm oil (palm olein, manufactured by Kaneka Corporation), and 23 parts by weight of soft fractionated palm kernel oil (manufactured by Kaneka Corporation).

(Production Example 4) Preparation of Interesterified Oil 4 Interesterified oil 4 was obtained in the same manner as in Production Example 1, except that the unfractionated palm oil in Production Example 1 was changed to palm stearin (manufactured by Kaneka Corporation).

Example 1 Preparation of Roll-in Margarine and Danish Pastry According to the formulation shown in Table 1, 45.9 parts by weight of interesterified oil 1 (Production Example 1), 20.1 parts by weight of rapeseed oil, 2.4 parts by weight of Roelcin rapeseed hardened oil, and 12.1 parts by weight of interesterified oil 2 (Production Example 2) were mixed to obtain 80.5 parts by weight of an oil and fat mixture (palmitic acid/lauric acid (mass ratio) = 16.1). This oil and fat mixture was melted at 75°C, to which 0.2 parts by weight of monoglyceride, 0.2 parts by weight of soybean lecithin, and 0.1 parts by weight of butter flavor were added, and the mixture was maintained at 65 to 70°C to obtain an oil phase. Meanwhile, 0.5 parts by weight of salt was added to 18.5 parts by weight of water, and the mixture was stirred. The mixture was sterilized at 80 to 85°C for 20 minutes, and then maintained at 65 to 70°C to obtain an aqueous phase. The aqueous phase was added to the oil phase and emulsified for 20 minutes, after which the mixture was rapidly cooled and kneaded using a rapid-cooling kneader and introduced into a molding machine to obtain roll-in margarine. The sheet moldability and extensibility at 10°C and 20°C during the preparation of the resulting roll-in margarine are shown in Table 1.

Next, Danish pastries were made using the resulting roll-in margarine. Specifically, according to the formulation shown in Table 2, the ingredients, excluding the roll-in margarine and shortening, were mixed in a mixer at low speed for 3 minutes and medium-high speed for 3 minutes, after which the shortening was added and mixed at low speed for another 3 minutes and medium-high speed for 3 minutes, yielding a dough kneaded at 25°C. The resulting dough was fermented at room temperature for 30 minutes, cooled at 1°C for 5 hours, divided and shaped into 1916 g portions, and then wrapped around 500 g of roll-in margarine preheated to 15°C. The wrapped dough was then rolled in 5 mm increments using a reverse sheeter until it reached a thickness of 10 mm, then rolled in 2 mm increments, and finally rolled to a thickness of 4 mm using a reverse sheeter adjusted to a thickness of 4 mm. The 4 mm thick dough was then folded in thirds and rolled to a thickness of 3 mm using a reverse sheeter adjusted to a thickness of 3 mm. The resulting dough was cooled at 1°C for 10 hours, then folded in thirds and rolled out to a thickness of 2.5 mm using a reverse sheeter adjusted to a thickness of 2.5 mm. The 2.5 mm thick dough was shaped into a Danish pastry, and after a final fermentation in a proofer at 35°C and 70% humidity for 1 hour, it was baked in an oven at 200°C for 15 minutes to obtain a Danish pastry. The evaluation results for the texture of the resulting Danish pastry are shown in Table 1.

Example 2 Preparation of Roll-in Margarine and Danish Pastry Roll-in margarine was obtained in the same manner as in Example 1, except that an oil and fat mixture was prepared according to the formulation in Table 1 by changing interesterified oil 1 (Production Example 1), which is an interesterified oil of palm oil, from 45.9 parts by weight to 32.2 parts by weight, changing low-elucine rapeseed extremely hydrogenated oil, which is an extremely hydrogenated oil other than lauric fats and oils, to high-elucine rapeseed extremely hydrogenated oil, and interesterified oil 2 (Production Example 2), which is an interesterified oil of lauric fats and palm-based fats, from 12.1 parts by weight to 16.1 parts by weight, and further mixing with interesterified oil 4 (Production Example 4), which is an interesterified oil other than an interesterified oil of lauric fats and palm-based fats and palm oil, according to the formulation in Table 1. The sheet moldability and spreadability at 10°C and 20°C of the resulting roll-in margarine were evaluated. Table 1 shows the results.
Next, Danish pastries were made using the obtained roll-in margarine in the same manner as in Example 1. The evaluation results of the texture of the obtained Danish pastries are shown in Table 1.

Example 3 Preparation of Roll-in Margarine and Danish Pastry Roll-in margarine was obtained in the same manner as in Example 1, except that an oil and fat mixture was prepared according to the formulations in Table 1, changing interesterified oil 1 (Production Example 1), which is an interesterified oil of palm oil, from 45.9 parts by weight to 54.0 parts by weight, rapeseed oil, from 20.1 parts by weight to 18.5 parts by weight, laurelcin rapeseed extremely hardened oil, from 2.4 parts by weight to 1.6 parts by weight, and interesterified oil 2 (Production Example 2), which is an interesterified oil of lauric fat and palm fat, from 12.1 parts by weight to 6.4 parts by weight of palm kernel oil, which is an extremely hardened oil of lauric fat. The sheet moldability and spreadability at 10°C and 20°C during the production of the resulting roll-in margarine were evaluated. Table 1 shows the results.
Next, Danish pastries were made using the obtained roll-in margarine in the same manner as in Example 1. The evaluation results of the texture of the obtained Danish pastries are shown in Table 1.

Example 4 Preparation of Roll-in Margarine and Danish Pastry Roll-in margarine was obtained in the same manner as in Example 1, except that, according to the formulations in Table 1, interesterified oil 1 (Production Example 1), which is an interesterified oil of palm oil, was changed from 45.9 parts by weight to 50.7 parts by weight, rapeseed oil was changed from 20.1 parts by weight to 19.3 parts by weight, and interesterified oil 4 (Production Example 4), which is an interesterified oil other than an interesterified oil of lauric fat and palm fat, was mixed in place of 12.1 parts by weight of interesterified oil 2 (Production Example 2), which is an interesterified oil of lauric fat and palm fat, to prepare an oil and fat mixture. The sheet moldability and spreadability at 10°C and 20°C during the preparation of the resulting roll-in margarine were evaluated. Table 1 shows the results.
Next, Danish pastries were made using the obtained roll-in margarine in the same manner as in Example 1. The evaluation results of the texture of the obtained Danish pastries are shown in Table 1.

Comparative Example 1 Preparation of Roll-in Margarine and Danish Pastry Roll-in margarine was obtained in the same manner as in Example 1, except that an oil and fat mixture was prepared according to the formulation in Table 1 by changing interesterified oil 1 (Production Example 1), which was an interesterified oil of palm oil, from 45.9 parts by weight to 24.1 parts by weight, changing rapeseed oil from 20.1 parts by weight to 26.6 parts by weight, using 1.6 parts by weight of extremely hydrogenated palm oil in place of 2.4 parts by weight of extremely hydrogenated laurel rapeseed oil, which is an extremely hydrogenated oil other than lauric fats and oils, using 20.1 parts by weight of interesterified oil 3 (Production Example 3), in place of 12.1 parts by weight of interesterified oil 2 (Production Example 2), which was an interesterified oil of lauric fats and palm-based fats, and further using 8.1 parts by weight of interesterified oil 4 (Production Example 4), which was an interesterified oil other than an interesterified oil of lauric fats and palm-based fats and palm oil. The sheet moldability and extensibility at 10°C and 20°C during the preparation of the resulting roll-in margarine are shown in Table 1.
Next, Danish pastries were made using the obtained roll-in margarine in the same manner as in Example 1. The evaluation results of the texture of the obtained Danish pastries are shown in Table 1.

Comparative Example 2 Preparation of Roll-in Margarine and Danish Pastry Roll-in margarine was obtained in the same manner as in Example 1, except that, according to the formulation in Table 1, interesterified oil 2 (Production Example 2), which is an interesterified oil of lauric fat and palm-based fat, was not added, but interesterified oil 1 (Production Example 1), an interesterified oil of palm oil, was changed from 45.9 parts by weight to 60.4 parts by weight, rapeseed oil was changed from 20.1 parts by weight to 16.1 parts by weight, and an oil and fat mixture was prepared by mixing 1.6 parts by weight of palm extremely hydrogenated oil and 2.4 parts by weight of palm kernel extremely hydrogenated oil instead of 2.4 parts by weight of lauricin extremely hydrogenated rapeseed oil, which is an extremely hydrogenated oil other than lauric fat. The sheet moldability and spreadability at 10°C and 20°C during the preparation of the resulting roll-in margarine are evaluated in Table 1.
Next, Danish pastries were made using the obtained roll-in margarine in the same manner as in Example 1. The evaluation results of the texture of the obtained Danish pastries are shown in Table 1.

As is clear from Table 1, the roll-in margarines of Examples 1 to 4, which contained 35 to 70% by weight of interesterified palm oil, 12 to 35% by weight of liquid oil, and 1 to 5% by weight of extremely hardened oil other than lauric fats and oils, all exhibited good sheet moldability and spreadability at 10°C and 20°C. The resulting Danish pastries also had a good texture and were given a good overall rating. In particular, the roll-in margarines of Examples 1 to 3, which contained interesterified palm oil and/or extremely hardened lauric fats and oils, received an overall rating of A, which was extremely good.

On the other hand, the roll-in margarine of Comparative Example 1, in which the interesterified palm oil accounted for only 30% by weight of the total fats and oils in the oil phase, received poor evaluations of sheet moldability and spreadability at 10°C and extremely poor evaluations of spreadability at 20°C, and the resulting Danish pastries had an insufficiently soft texture. Furthermore, the roll-in margarine of Comparative Example 2, in which the interesterified palm oil accounted for 75% by weight of the total fats and oils in the oil phase, received poor evaluations of spreadability at 10°C and 20°C, and the resulting Danish pastries also had an inferior soft texture.

Example 5 Preparation of Roll-in Margarine and Danish Pastry Roll-in margarine was obtained in the same manner as in Example 1, except that an oil and fat mixture was prepared by changing the amounts of interesterified oil 1 (Production Example 1), which is an interesterified oil of palm oil, from 45.9 parts by weight to 48.3 parts by weight, rapeseed oil from 20.1 parts by weight to 12.1 parts by weight, laurelsine rapeseed extremely hardened oil, which is an extremely hardened oil other than lauric fats and oils, from 2.4 parts by weight to 1.6 parts by weight, and interesterified oil 2 (Production Example 2), which is an interesterified oil of lauric fats and palm-based fats and oils, from 12.1 parts by weight to 14.5 parts by weight, and further mixing with 4.0 parts by weight of interesterified oil 4 (Production Example 4), which is an interesterified oil of lauric fats and palm-based fats and an interesterified oil other than palm oil and oil, according to the formulations in Table 3. The sheet moldability and spreadability at 10°C and 20°C during the preparation of the resulting roll-in margarine were evaluated. Table 3 shows the results.
Next, Danish pastries were made using the obtained roll-in margarine in the same manner as in Example 1. The evaluation results of the texture of the obtained Danish pastries are shown in Table 3.

Example 6 Preparation of Roll-in Margarine and Danish Pastry Roll-in margarine was obtained in the same manner as in Example 1, except that interesterified oil 2 (Production Example 2), which is an interesterified oil of lauric fat and palm-based fat, was not added, and interesterified oil 1 (Production Example 1), which is an interesterified oil of palm oil, was changed from 45.9 parts by weight to 34.6 parts by weight, rapeseed oil was changed from 20.1 parts by weight to 26.6 parts by weight, and an oil and fat mixture was prepared by mixing 4.8 parts by weight of extremely hydrogenated palm kernel oil, which is an extremely hydrogenated oil of lauric fat, with 12.1 parts by weight of interesterified oil 4 (Production Example 4), which is an interesterified oil other than the interesterified oil of lauric fat and palm-based fat and the interesterified oil of palm oil, according to the formulation in Table 3. The sheet moldability and spreadability at 10°C and 20°C during the preparation of the resulting roll-in margarine were evaluated. Table 3 shows the results.
Next, Danish pastries were made using the obtained roll-in margarine in the same manner as in Example 1. The evaluation results of the texture of the obtained Danish pastries are shown in Table 3.

Comparative Example 3 Preparation of Roll-in Margarine and Danish Pastry Roll-in margarine was obtained in the same manner as in Example 1, except that an oil and fat mixture was prepared in accordance with the formulation in Table 3 by changing interesterified oil 1 (Production Example 1), which is an interesterified oil of palm oil, from 45.9 parts by weight to 52.3 parts by weight, rapeseed oil, from 20.1 parts by weight to 6.4 parts by weight, laurelcin rapeseed extremely hardened oil, which is an extremely hardened oil other than lauric fats and oils, from 2.4 parts by weight to 1.6 parts by weight, and interesterified oil 2 (Production Example 2), which is an interesterified oil of lauric fats and palm-based fats, from 12.1 parts by weight to 8.1 parts by weight, and further mixing 4.0 parts by weight of palm kernel oil extremely hardened oil, which is an extremely hardened oil of lauric fats and oils, and 8.1 parts by weight of interesterified oil 4 (Production Example 4), which is an interesterified oil other than an interesterified oil of lauric fats and palm-based fats and palm oil. The sheet moldability and extensibility at 10°C and 20°C during the preparation of the resulting roll-in margarine are shown in Table 3.
Next, Danish pastries were made using the obtained roll-in margarine in the same manner as in Example 1. The evaluation results of the texture of the obtained Danish pastries are shown in Table 3.

Comparative Example 4 Preparation of Roll-in Margarine and Danish Pastry Roll-in margarine was obtained in the same manner as in Example 1, except that, according to the formulations in Table 3, the amount of interesterified oil 1 (Production Example 1), which is an interesterified oil of palm oil, was changed from 45.9 parts by weight to 40.3 parts by weight, the amount of rapeseed oil was changed from 20.1 parts by weight to 32.2 parts by weight, and the amount of extremely hydrogenated lauricine rapeseed oil, which is an extremely hydrogenated oil other than lauric fats and oils, was changed from 2.4 parts by weight to 1.6 parts by weight, and the interesterified oil of lauric fats and palm fats was changed from 12.1 parts by weight to 6.4 parts by weight of interesterified oil 3 (Production Example 3). The sheet moldability and spreadability at 10°C and 20°C during the preparation of the resulting roll-in margarine were evaluated. Table 3 shows the results.
Next, Danish pastries were made using the obtained roll-in margarine in the same manner as in Example 1. The evaluation results of the texture of the obtained Danish pastries are shown in Table 3.

As is clear from Table 3, the roll-in margarines of Examples 1, 5 and 6, which contained 35 to 70% by weight of transesterified palm oil, 12 to 35% by weight of liquid oil, and 1 to 5% by weight of extremely hardened oil other than lauric fats and oils, based on the total fats and oils in the oil phase of the roll-in margarine, all had good sheet moldability and spreadability at 10°C and 20°C, and the texture of the resulting Danish pastries was also good, and the overall evaluation was also good.
On the other hand, the roll-in margarine of Comparative Example 3, in which the liquid oil content was as low as 8% by weight based on the total fats and oils in the oil phase, was evaluated as poor in spreadability at 10° C. and extremely poor in spreadability at 20° C., and the resulting Danish pastries had an insufficiently soft texture. The roll-in margarine of Comparative Example 4, in which the liquid oil content was as high as 40% by weight based on the total fats and oils in the oil phase, was evaluated as poor in sheet moldability and extremely poor in spreadability at 20° C., and the resulting Danish pastries had an insufficiently soft texture.

Comparative Example 5 Preparation of Roll-in Margarine and Danish Pastry Roll-in margarine was obtained in the same manner as in Example 1, except that an oil and fat mixture was prepared in accordance with the formulations in Table 4, by changing interesterified oil 1 (Production Example 1), which was an interesterified oil of palm oil, from 45.9 parts by weight to 44.3 parts by weight, and rapeseed oil from 20.1 parts by weight to 24.2 parts by weight, by changing 2.4 parts by weight of laurelcin rapeseed extremely hydrogenated oil as the extremely hydrogenated oil other than lauric fats and oils, to 0.4 parts by weight of extremely hydrogenated palm oil, by changing 12.1 parts by weight of interesterified oil 2 (Production Example 2), which was the interesterified oil of lauric fats and palm-based fats and oils, to 8.0 parts by weight of interesterified oil 3 (Production Example 3), and by further mixing 3.6 parts by weight of interesterified oil 4 (Production Example 4), which was an interesterified oil other than the interesterified oil of lauric fats and palm-based fats and palm oil. The sheet moldability and extensibility at 10°C and 20°C during the preparation of the resulting roll-in margarine are shown in Table 4.
Next, Danish pastries were made using the obtained roll-in margarine in the same manner as in Example 1. The evaluation results of the texture of the obtained Danish pastries are shown in Table 4.

Comparative Example 6 Preparation of Roll-in Margarine and Danish Pastry Roll-in margarine was obtained in the same manner as in Example 1, except that an oil and fat mixture was prepared in accordance with the formulation in Table 4 by changing interesterified oil 1 (Production Example 1), which was an interesterified oil of palm oil, from 45.9 parts by weight to 38.6 parts by weight, rapeseed oil from 20.1 parts by weight to 24.2 parts by weight, the extremely hardened oil other than lauric fats and oils, low-elucine extremely hardened rapeseed oil from 2.4 parts by weight to 4.8 parts by weight of high-elucine extremely hardened rapeseed oil, and interesterified oil 2 (Production Example 2), which was an interesterified oil of lauric fats and palm-based oils and oils, from 12.1 parts by weight to 6.4 parts by weight, and further mixing with interesterified oil 4 (Production Example 4), which was an interesterified oil of lauric fats and palm-based oils and oils other than palm oil-transfer oil. The sheet moldability and extensibility at 10°C and 20°C during the preparation of the resulting roll-in margarine are shown in Table 4.
Next, Danish pastries were made using the obtained roll-in margarine in the same manner as in Example 1. The evaluation results of the texture of the obtained Danish pastries are shown in Table 4.

As is clear from Table 4, the roll-in margarine of Example 1, which contained 35 to 70 wt % of transesterified palm oil, 12 to 35 wt % of liquid oil, and 1 to 5 wt % of extremely hardened oil other than lauric fats and oils, based on the total oils and fats in the oil phase of the roll-in margarine, had good sheet moldability and spreadability at 10°C and 20°C, the texture of the resulting Danish pastries was also good, and the overall evaluation was also good.
On the other hand, the roll-in margarine of Comparative Example 5, in which the amount of extremely hardened oils other than lauric fats and oils in the oil phase was as low as 0.5% by weight, was evaluated as poor in sheet moldability, and the texture of the resulting Danish pastries was inferior in softness.Furthermore, the roll-in margarine of Comparative Example 6, in which the amount of extremely hardened oils other than lauric fats and oils in the oil phase was as high as 6% by weight, was evaluated as extremely poor in spreadability at 20°C, and the texture of the resulting Danish pastries was insufficiently soft.

Example 7 Preparation of Roll-in Margarine and Danish Pastry [0073] According to the formulations in Table 4, an oil and fat mixture was prepared by changing interesterified oil 1 (Production Example 1), which is an interesterified oil of palm oil, from 45.9 parts by weight to 39.6 parts by weight, rapeseed oil, from 20.1 parts by weight to 12.5 parts by weight, laurelcin extremely hardened rapeseed oil, which is an extremely hardened oil other than lauric fats and oils, from 2.4 parts by weight to 1.4 parts by weight, interesterified oil 2 (Production Example 2), which is an interesterified oil of lauric fats and palm-based fats and oils, from 12.1 parts by weight to 12.5 parts by weight, and interesterified oil 4 (Production Example 4), which is an interesterified oil of lauric fats and palm-based fats and an interesterified oil other than palm oil and oil, from 3.5 parts by weight, and further changing the added water in the aqueous phase from 18.5 parts by weight to 29.5 parts by weight, and a roll-in margarine was obtained in the same manner as in Example 1. The sheet moldability and extensibility at 10°C and 20°C during the preparation of the resulting roll-in margarine are shown in Table 4.
Next, Danish pastries were made using the obtained roll-in margarine in the same manner as in Example 1. The evaluation results of the texture of the obtained Danish pastries are shown in Table 4.

Example 8 Preparation of Roll-in Margarine and Danish Pastry According to the formulations in Table 4, an oil/fat mixture was prepared by changing the amount of interesterified oil 1 (Production Example 1), which is an interesterified oil of palm oil, from 45.9 parts by weight to 41.1 parts by weight, rapeseed oil from 20.1 parts by weight to 31.5 parts by weight, laurelsine rapeseed extremely hardened oil, which is an extremely hardened oil other than lauric fats and oils, from 2.4 parts by weight to 2.9 parts by weight, interesterified oil 2 (Production Example 2), which is an interesterified oil of lauric fats and palm oils, from 12.1 parts by weight to 14.3 parts by weight, and palm kernel oil extremely hardened oil, which is an extremely hardened oil of lauric fats and oils, from 5.7 parts by weight to 3.5 parts by weight, and further mixing the added water in the aqueous phase from 18.5 parts by weight to 3.5 parts by weight, and a roll-in margarine was obtained in the same manner as in Example 1. Table 4 shows the evaluation of sheet moldability and spreadability at 10 ° C. and 20 ° C. during the preparation of the resulting roll-in margarine.
Next, Danish pastries were made using the obtained roll-in margarine in the same manner as in Example 1. The evaluation results of the texture of the obtained Danish pastries are shown in Table 4.

Comparative Example 7 Preparation of Roll-in Margarine and Danish Pastry According to the formulations in Table 4, interesterified oil 1 (Production Example 1), which is an interesterified oil of palm oil, was changed from 45.9 parts by weight to 28.6 parts by weight, rapeseed oil from 20.1 parts by weight to 20.6 parts by weight, extremely hydrogenated lauricine rapeseed oil, which is an extremely hydrogenated oil other than lauric fats and oils, was changed from 2.4 parts by weight to 1.9 parts by weight, and 3.8 parts by weight of extremely hydrogenated palm kernel oil, which is an extremely hydrogenated oil of lauric fats and oils, was added. Furthermore, interesterified oil 2 (Production Example 2), 12.1 parts by weight, was not added, and interesterified oil 4 (Production Example 4), which is an interesterified oil of lauric fats and palm fats and an interesterified oil other than palm oil and oil, was mixed to prepare an oil and fat mixture, and roll-in margarine was obtained in the same manner as in Example 1, except that the added water in the aqueous phase was changed from 18.5 parts by weight to 34.5 parts by weight. The sheet moldability and extensibility at 10°C and 20°C during the preparation of the resulting roll-in margarine are shown in Table 4.
Next, Danish pastries were made using the obtained roll-in margarine in the same manner as in Example 1. The evaluation results of the texture of the obtained Danish pastries are shown in Table 4.

Comparative Example 8 Preparation of Roll-in Margarine and Danish Pastry According to the formulations in Table 4, an oil and fat mixture was prepared by changing interesterified oil 1 (Production Example 1), which is an interesterified oil of palm oil, from 45.9 parts by weight to 42.8 parts by weight, rapeseed oil, from 20.1 parts by weight to 16.9 parts by weight, and laurelcin rapeseed extremely hydrogenated oil, which is an extremely hydrogenated oil other than lauric fats and oils, from 2.4 parts by weight to 2.0 parts by weight, and also adding 17.9 parts by weight of extremely hydrogenated palm kernel oil, which is an extremely hydrogenated oil of lauric fats and oils, and further mixing 19.9 parts by weight of interesterified oil 4 (Production Example 4), which is an interesterified oil of lauric fats and palm-based fats and an interesterified oil other than palm oil and oil, without adding 12.1 parts by weight of interesterified oil 2 (Production Example 2). Roll-in margarine was obtained in the same manner as in Example 1, except that no aqueous phase was added. The sheet moldability and extensibility at 10°C and 20°C during the preparation of the resulting roll-in margarine are shown in Table 4.
Next, Danish pastries were made using the obtained roll-in margarine in the same manner as in Example 1. The evaluation results of the texture of the obtained Danish pastries are shown in Table 4.

As is clear from Table 4, the roll-in margarines of Examples 1, 7 and 8, which contained 1 to 30% by weight of an aqueous phase and 99 to 70% by weight of an oil phase based on the total weight of the roll-in margarine, had good sheet moldability and spreadability at 10°C and 20°C, and the texture of the resulting Danish pastries was also good, and the overall evaluation was also good.
On the other hand, the roll-in margarine of Comparative Example 7, which contained only 65% by weight of the oil phase, was evaluated as having poor sheet moldability and extremely poor spreadability at 20°C, and the resulting Danish pastries had an inferior softness in texture. The roll-in margarine of Comparative Example 8, which contained a high oil phase of 100% by weight, was evaluated as having poor spreadability at 10°C, and the resulting Danish pastries had an insufficient texture and softness.

Example 9 Preparation of Roll-in Margarine and Danish Pastry Roll-in margarine was obtained in the same manner as in Example 1, except that the oil and fat mixture was prepared by changing the amount of interesterified oil 1 (Production Example 1), which is an interesterified oil of palm oil, from 45.9 parts by weight to 36.2 parts by weight, the amount of rapeseed oil from 20.1 parts by weight to 18.5 parts by weight, the amount of laurelsine rapeseed extremely hardened oil, which is an extremely hardened oil other than lauric fats and oils, from 2.4 parts by weight to 1.6 parts by weight, and the amount of interesterified oil 2 (Production Example 2), which is an interesterified oil of lauric fats and palm oils, from 12.1 parts by weight to 16.1 parts by weight, and further mixing in 8.1 parts by weight of extremely hardened palm kernel oil, which is an extremely hardened oil of lauric fats and oils, according to the formulations in Table 5. The sheet moldability and spreadability at 10°C and 20°C during the preparation of the resulting roll-in margarine were evaluated. Table 5 shows the results.
Next, Danish pastries were made using the obtained roll-in margarine in the same manner as in Example 1. The evaluation results of the texture of the obtained Danish pastries are shown in Table 5.

As is clear from Table 5, the roll-in margarines of Examples 1 to 6 and 9, which contained 35 to 70% by weight of transesterified palm oil, 12 to 35% by weight of liquid oil, and 1 to 5% by weight of extremely hardened oil other than lauric fats and oils, based on the total fats and oils in the oil phase of the roll-in margarines, all had good sheet moldability and spreadability at 10°C and 20°C, the texture of the resulting Danish pastries was also good, and the overall evaluation was also good. In particular, the evaluation of the roll-in margarines of Examples 1 to 3, 5, 6 and 9, in which the palmitic acid/lauric acid (weight ratio) in the constituent fatty acids of the total fats and oils in the oil phase was 4 to 90, was generally good.

Claims (7)

A roll-in margarine containing 1 to 30% by weight of an aqueous phase and 99 to 70% by weight of an oil phase in the entire roll-in margarine,
The oil phase contains 35 to 70% by weight of transesterified palm oil, 12 to 35% by weight of liquid oil, and 1 to 5% by weight of extremely hardened oil other than lauric fats and oils, based on the total amount of oils and fats in the oil phase ;
The interesterified palm oil is an oil obtained by interesterifying unfractionated palm oil,
The roll- in margarine, wherein the extremely hardened oil other than lauric fats and oils is at least one selected from the group consisting of high erucine rapeseed extremely hardened oil, low erucine rapeseed extremely hardened oil, soybean oil extremely hardened oil, and corn oil extremely hardened oil . The roll-in margarine according to claim 1, wherein the palmitic acid/lauric acid (weight ratio) among the constituent fatty acids of all the fats and oils in the oil phase is 4 to 90. The roll-in margarine according to claim 2, wherein the constituent fatty acid, lauric acid, is derived from interesterified oil of lauric fat and palm fat and/or highly hydrogenated oil of lauric fat. A layered puffed food dough containing the roll-in margarine according to any one of claims 1 to 3 . A layered puffed food product obtained by baking the dough for layered puffed food according to claim 4 . A method for producing roll-in margarine, the roll-in margarine containing 1 to 30% by weight of an aqueous phase and 99 to 70% by weight of an oil phase,
The method is characterized in that an oil and fat mixture containing 35 to 70% by weight of transesterified palm oil, 12 to 35% by weight of liquid oil, and 1 to 5% by weight of an extremely hardened oil other than lauric fats and oils is melted at 65 to 80°C and maintained at 65 to 70°C to obtain an oil phase, and while the oil phase is being stirred, an aqueous phase maintained at 65 to 70°C is added to emulsify the oil phase, and the water phase is rapidly cooled and kneaded;
The interesterified palm oil is an oil obtained by interesterifying unfractionated palm oil,
The method for producing roll- in margarine, wherein the extremely hardened oil other than lauric fats and oils is at least one selected from the group consisting of high erucine rapeseed extremely hardened oil, low erucine rapeseed extremely hardened oil, soybean oil extremely hardened oil, and corn oil extremely hardened oil. 7. The method for producing roll-in margarine according to claim 6 , wherein the palmitic acid/lauric acid (weight ratio) in the constituent fatty acids of the oil/fat mixture is 4 to 90.