Roll-in margarine and layered puffed food using the same

Abstract

To provide: layered puffed food that is juicy; and a roll-in margarine used for manufacturing the layered puffed food.SOLUTION: A roll-in margarine includes an oil and fat composition in which oil and fat whose rising melting point is 35-70°C and phytosterol are mixed together. A content of the phytosterol with respect to the entirety of the oil and fat composition is 1-32 wt.%. The oil and fat whose rising melting point is 35-70°C / the phytosterol (weight ratio) is 0.01-12.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a roll-in margarine and a layered puffed food product using the roll-in margarine. [Background technology]

[0002] Layered puffed foods such as Danish pastries and croissants are produced by placing an oil or fat composition such as roll-in margarine on a thinly rolled dough, folding it, further stretching and folding it to form multiple layers, shaping it into a predetermined shape, fermenting it as necessary, and then baking it, and are characterized by having a crispy texture due to the layered structure formed by the oil or fat composition and the dough.In recent years, with the diversification of consumer diets, in addition to the crispy texture of conventional layered puffed foods, there has been a trend toward a juicy texture in which oils ooze out and spread in the mouth when the layered puffed food is chewed.

[0003] To solve these problems, Patent Document 1, for example, discloses an emulsified oil and fat composition for roll-in use that contains 25 to 55% by weight of liquid oil and 6 to 33% by weight of SOS (2-oleo, 1,3 distearin) in the oil phase, and that contains 7% by weight or less of lauric acid as a constituent fatty acid of the oil phase, thereby imparting a juicy texture to baked croissants. However, layered puffed foods using this emulsified oil and fat composition for roll-in use still have room for improvement in terms of juiciness. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2013 / 153902 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a layered puffed food product having a juicy taste that has never been seen before, and a roll-in margarine used to prepare the same. [Means for solving the problem]

[0006] As a result of extensive research to solve the above problems, the inventors discovered that layered puffed foods made using roll-in margarine containing an oil and fat composition in which a specific ascending melting point oil and a plant sterol are mixed, and the content of the plant sterol and the weight ratio of the oil and fat to the plant sterol are within a specific range, have a juicy texture, leading to the completion of the present invention.

[0007] That is, a first aspect of the present invention relates to a roll-in margarine comprising an oil and fat composition comprising a mixture of an oil and fat having an ascending melting point of 35 to 70°C and a plant sterol, the content of the plant sterol being 1 to 32 wt% relative to the total oil and fat composition, and the weight ratio of the oil and fat having an ascending melting point of 35 to 70°C to the plant sterol being 0.01 to 12. In the roll-in margarine, the total content of the oil and fat having an ascending melting point of 35 to 70°C and the plant sterol relative to the total oil and fat composition may be 2.5 to 42 wt%. In the roll-in margarine, the plant sterol may be derived from rice bran oil and / or rice germ oil. The SFC of the total oil and fat contained in the roll-in margarine may be 25 to 55% at 15°C and 3 to 15% at 35°C. The roll-in margarine may further contain an oil or fat other than the oil or fat composition, and the SFC of the oil or fat other than the oil or fat composition may be 25 to 60% at 15°C and 3 to 20% at 35°C. A second aspect of the present invention relates to a layered puffed food containing the roll-in margarine. A third aspect of the present invention relates to a method for producing roll-in margarine, comprising mixing an oil or fat having an ascending melting point of 35 to 70°C with a plant sterol to obtain an oil or fat composition, mixing the oil or fat composition with the oil or fat to obtain an oil phase, and adding an aqueous phase to the oil phase, emulsifying the mixture, and kneading the mixture after rapid cooling, wherein the oil or fat composition contains 1 to 32 wt% of the plant sterol relative to the total oil or fat composition, and the weight ratio of the oil or fat having an ascending melting point of 35 to 70°C to the plant sterol is 0.01 to 12. A fourth aspect of the present invention relates to roll-in margarine produced by the above production method. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a layered puffed food product having a juicy taste that has never been seen before, and a roll-in margarine used to prepare the same. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be described in further detail below. The roll-in margarine of this embodiment is characterized by containing an oil and fat composition in which a fat or oil having an ascending melting point of 35 to 70°C and a plant sterol are mixed, the plant sterol content is within a specific range, and the fat or oil having an ascending melting point of 35 to 70°C and the plant sterol are mixed in a specific weight ratio.

[0010] The oil and fat composition in this embodiment is one of the raw materials used when producing roll-in margarine, and is blended separately from the oil and fat used to produce the roll-in margarine.

[0011] The fats and oils having an elevation melting point of 35 to 70°C can be obtained by hydrogenating, fractionating, or interesterifying edible fats and oils, or by combining these production processes. Specific examples include extremely hydrogenated fats and oils such as hi-erucine rapeseed oil, lo-erucine rapeseed oil, extremely hydrogenated palm oil, extremely hydrogenated soybean oil, extremely hydrogenated rapeseed oil, extremely hydrogenated fish oil, extremely hydrogenated lard oil, and extremely hydrogenated beef tallow oil, as well as fractionated fats and oils such as palm stearin and palm kernel stearin. At least one selected from these groups can be used. In this embodiment, extremely hydrogenated oils are preferably used in order to further impart a juicy feel to the fats and oils. Among these, hi-erucine rapeseed oil and lo-erucine rapeseed oil are more preferred.

[0012] The slip melting point of the fat or oil having a slip melting point of 35 to 70° C. is more preferably 45 to 70° C., and even more preferably 55 to 70° C. If the slip melting point is less than 35° C. or more than 70° C., the juicy feel of the fat or oil may not be obtained.

[0013] The slip melting point of the fat or oil can be measured in accordance with "Standard Test Method for Analysis of Fats, Oils, and Related Materials 2.2.4.2-1996, Established by the Japan Oil Chemists' Society."

[0014] The content of the fats and oils having an elevation melting point of 35 to 70° C. is preferably 0.2 to 28% by weight, more preferably 0.5 to 25% by weight, and even more preferably 1 to 10% by weight, based on the total weight of the fat and oil composition. By setting the content of the fats and oils having an elevation melting point of 35 to 70° C. within the above range, the effect of imparting a juicy texture to the fats and oils can be further enjoyed.

[0015] The plant sterol is a general term for sterols present in plants, and specific examples thereof include campesterol, β-sitosterol, stigmasterol, cycloartenol, 24-methylenecycloartanol, cyclobulanol, cyclosadol, and esters thereof, and at least one selected from this group can be used.

[0016] The plant sterols are naturally contained in vegetable oils and fats such as rice bran, rice germ, soybean, rapeseed, palm, palm kernel, and coconut oil, i.e., rice bran oil, rice germ oil, soybean oil, rapeseed oil, palm oil, palm kernel oil, and coconut oil, and their origin is not particularly limited. To ensure that a specific amount of plant sterol is contained in the oil and fat composition, the plant sterol-containing plant oils and fats may be used, or plant sterols obtained by extraction and purification from deodorized concentrates generated during the refining of the plant oils and fats may be used, or a combination of two or more of these may be used. From the viewpoint of easy availability, the plant sterol is preferably derived from rice bran oil and / or rice germ oil.

[0017] The content of the plant sterol is preferably 1 to 32 wt %, more preferably 2.5 to 27 wt %, and even more preferably 7 to 25 wt % of the total oil or fat composition. If the content of the plant sterol is less than 1 wt % or more than 32 wt %, the juicy texture of the oil or fat may not be obtained. On the other hand, if the content of the plant sterol is within the above-mentioned preferred range, the juicy texture of the oil or fat can be further imparted.

[0018] The plant sterol content can be measured by a known method. For example, a sample is saponified to separate unsaponifiable matter, and then the unsaponifiable matter is trimethylsilyl-TMS (TMS)-converted and subjected to gas chromatography. The plant sterol content (wt%) can be determined from the peak area ratio with respect to an internal standard in the resulting chromatogram.

[0019] The weight ratio of the fat or oil having an elevation melting point of 35 to 70°C to the plant sterol is preferably 0.01 to 12, more preferably 0.02 to 6, even more preferably 0.04 to 2, and particularly preferably 0.05 to 1. If the weight ratio is less than 0.01 or exceeds 12, the juicy feel of the fat or oil may not be obtained. On the other hand, if the weight ratio of the fat or oil having an elevation melting point of 35 to 70°C to the plant sterol is within the above-mentioned preferred range, the juicy feel of the fat or oil can be further imparted.

[0020] Furthermore, from the viewpoint of further enjoying the effects of the present invention, the total content of the fats and oils having an elevation melting point of 35 to 70°C and the plant sterols relative to the entire fat and oil composition is preferably 2.5 to 42% by weight, more preferably 3 to 35% by weight, and even more preferably 12 to 24% by weight.

[0021] The oil and fat composition of the present embodiment may be a mixture of an oil and fat having an elevation melting point of 35 to 70°C and a plant sterol, but other ingredients such as an oil and fat other than the oil and fat having an elevation melting point of 35 to 70°C, an emulsifier, a colorant, an antioxidant, etc. may be mixed as needed within a range that does not impair the effects of the present invention.

[0022] The oils and fats other than those having an elevation melting point of 35 to 70°C are not particularly limited as long as they are edible, and examples thereof include rice bran oil, rice germ oil, palm oil, palm olein, palm kernel oil, safflower oil, sunflower oil, coconut oil, peanut oil, grape oil, sesame oil, fish oil, linseed oil, perilla oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, olive oil, almond oil, mongongo oil, pecan oil, pine nut oil, walnut oil, camellia oil, tea oil, lard, chicken oil, horse oil, canola oil, mustard oil, walnut oil, almond oil, peanut oil, and camellia oil, and at least one selected from this group can be used.

[0023] The emulsifier is not particularly limited as long as it is edible, and examples thereof include soybean lecithin, egg yolk lecithin, monoglycerides, monoglyceride derivatives bonded with organic acids, sucrose fatty acid esters, polyglycerol fatty acid esters, propylene glycol fatty acid esters, polyglycerol condensed ricinoleic acid esters, calcium stearoyl lactylate, and sodium stearoyl lactylate. At least one selected from these groups can be used. The monoglyceride derivatives bonded with organic acids are monoglycerides in which an organic acid is further ester-bonded to a fatty acid monoglyceride. Examples of the organic acids include acetic acid, lactic acid, citric acid, diacetyltartaric acid, and succinic acid.

[0024] The coloring agent is not particularly limited as long as it is edible, and examples thereof include natural coloring agents such as carotene color, caramel color, monsauraceous color, cochineal color, safflower color, and gardenia color, and synthetic coloring agents such as edible tar-based coloring agents, and at least one selected from these groups can be used.

[0025] The antioxidant is not particularly limited as long as it is edible, but examples include those that can be used for food applications and contain antioxidant components as their main components, such as vitamin E, rosemary extract, β-carotene, tea extract (catechin, etc.), and enokitake mushroom extract, and at least one selected from this group can be used.

[0026] The form of the oil / fat composition is not particularly limited and may be a liquid or paste, or may be a solid form such as a powder, granules, granules, or block. However, from the viewpoint of measurement and handling, a liquid or paste form is preferred. To obtain the oil / fat composition in a liquid or paste form, for example, the oil / fat having an elevation melting point of 35 to 70°C and the plant sterol are dissolved or dispersed in oil / fat or water, and optionally subjected to treatments such as kneading and cooling. Alternatively, an emulsification treatment may be performed to obtain an oil-in-water or water-in-oil emulsion. To obtain the oil / fat composition in a solid form, for example, the liquid or paste form of the oil / fat composition may be further subjected to treatments such as drying, cooling, or freezing until the composition becomes solid.

[0027] When the roll-in margarine containing the oil or fat composition is used in a layered puffed food, a juicy layered puffed food can be produced.

[0028] The roll-in margarine in this embodiment refers to margarine that is folded into food dough before use.

[0029] From the viewpoint of further enjoying the effects of the present invention, the content of the oil and fat composition relative to the total amount of the roll-in margarine is preferably 0.01 to 10% by weight, more preferably 0.05 to 6% by weight, even more preferably 0.1 to 5% by weight, and particularly preferably 0.2 to 3% by weight.

[0030] In addition to the oil and fat composition, the roll-in margarine of this embodiment may contain, as appropriate, ingredients that can be incorporated into ordinary roll-in margarine, such as oils and fats other than the oil and fat composition, emulsifiers, dairy products, antioxidants, coloring agents, sugars, thickening stabilizers, salt, sweeteners, flavorings, acidulants, water, etc.

[0031] The oil and fat other than the oil and fat composition is not particularly limited as long as it is an oil and fat generally used in roll-in margarine. Examples include vegetable oils such as palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, olive oil, sunflower oil, sesame oil, shea butter, sal fat, and cocoa butter; animal oils and fats such as beef tallow and lard; fractionated oils thereof, hardened oils, and interesterified oils thereof. These oils and fats may be used alone or in combination of two or more.

[0032] When the roll-in margarine of this embodiment contains an oil or fat other than the oil or fat composition, the content of the oil or fat other than the oil or fat composition is preferably 30 to 99.5% by weight, more preferably 50 to 95% by weight, and even more preferably 70 to 85% by weight, based on the total weight of the roll-in margarine. The roll-in margarine of this embodiment encompasses margarines with an oil content of more than 80% as well as fat spreads with an oil content of less than 80%. Furthermore, the SFC (solid fat content) of the oil or fat other than the oil or fat composition is preferably 25 to 60% at 15°C, more preferably 30 to 55%, even more preferably 30 to 50%, and particularly preferably 30 to 40%, from the viewpoints of workability during preparation of layered expanded foods and enhancing the juiciness of the oil or fat, and is preferably 3 to 20% at 35°C, more preferably 3 to 10%, and even more preferably 3 to 8%. The oil and fat other than the oil and fat composition may satisfy the SFC requirement, but from the viewpoint of enjoying the effects of the present invention, it preferably contains an oil and fat having an ascent melting point of less than 35° C. The SFC can be measured according to the measurement method of “2.2.9-2003 Solid Fat Content (NMR Method)” in “Standard Methods for the Analysis of Fats, Oils and Related Materials” compiled by the Japan Oil Chemists' Society.

[0033] From the viewpoint of obtaining a juicier layered puffed food product, the SFC of the entire fat and oil contained in the roll-in margarine of this embodiment is preferably 25 to 55% at 15°C, more preferably 30 to 50%, even more preferably 30 to 45%, and particularly preferably 30 to 40%, and is preferably 3 to 15% at 35°C, more preferably 3 to 10%, even more preferably 3 to 9%, and particularly preferably 3 to 7%.

[0034] The emulsifier is the same as the emulsifier described above in the oil and fat composition. The content of the emulsifier is preferably 0.01 to 5% by weight, more preferably 0.05 to 3% by weight, and even more preferably 0.1 to 2% by weight, based on the total weight of the roll-in margarine.

[0035] Examples of the dairy products include whole milk powder, skim milk powder, condensed milk powder, heat-treated or enzyme-treated milk fat, raw milk, cow's milk, sweetened condensed milk, fermented milk, fresh cream, butter, butter oil, cheese, etc. The content of the dairy product in the roll-in margarine is preferably 0.1 to 30% by weight, more preferably 0.3 to 20% by weight, and even more preferably 0.5 to 10% by weight.

[0036] The antioxidant is the same as the antioxidant described above in the oil and fat composition. The content of the antioxidant is preferably 0.01 to 5 wt %, more preferably 0.05 to 3 wt %, and even more preferably 0.1 to 2 wt %, based on the total weight of the roll-in margarine.

[0037] The coloring agent is not particularly limited as long as it is edible, and examples thereof include natural coloring agents such as carotene color, caramel color, monsauraceous color, cochineal color, safflower color, and gardenia color, and synthetic coloring agents such as edible tar-based coloring agents, and at least one selected from these groups can be used.

[0038] The sugars are not particularly limited as long as they are edible, and examples thereof include sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharides, trehalose, and sugar alcohols.

[0039] The thickening stabilizer is not particularly limited as long as it is edible, and examples thereof include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, agar, glucomannan, gelatin, and starch.

[0040] The salt is not particularly limited as long as it is edible, and examples thereof include refined salt, high-quality salt, white salt, raw salt, and crushed salt.

[0041] The sweetener is not particularly limited as long as it is edible, and examples thereof include aspartame, acesulfame potassium, sucralose, alitame, neotame, licorice extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract, stevia powder, etc.

[0042] The flavoring agent is not particularly limited as long as it is edible, and examples thereof include butter flavor and milk flavor.

[0043] The acidulant is not particularly limited as long as it is edible, and examples thereof include acetic acid, lactic acid, and gluconic acid.

[0044] The water may be tap water, natural water, etc. The water may also include water derived from dairy ingredients, etc. The water content is preferably 0.5 to 50% by weight, more preferably 1 to 30% by weight, and even more preferably 5 to 25% by weight, based on the total weight of the roll-in margarine.

[0045] The layered puffed food in this embodiment refers to a food in which layers of dough (detramp) containing flour and water and layers of rolled-in margarine are alternately stacked and puffed by fermentation, heating, etc. Examples of layered puffed foods include Danish pastries, pastries, pies, croissants, and tarts.

[0046] The content of the roll-in margarine in the entire layered puffed food varies depending on the type of layered puffed food, but generally it is preferably 3 to 88 parts by weight, more preferably 6 to 70 parts by weight, and even more preferably 12 to 60 parts by weight per 100 parts by weight (dry weight) of flour in the dough for the layered puffed food.

[0047] The method for producing the oil or fat composition of the present embodiment will be exemplified below, but is not limited to the following description.

[0048] The oil and fat composition of this embodiment can be prepared, for example, by mixing an oil and fat having an ascending melting point of 35 to 70°C with a plant sterol in a specific ratio. If necessary, the other ingredients may be added during the mixing. If necessary, heat sterilization or cooling and kneading using a kneading device may be performed after the mixing. The oil and fat composition may also contain an aqueous phase consisting of water and / or water-soluble components, if necessary.

[0049] The method for producing the roll-in margarine of this embodiment may be a conventional method, but will be exemplified below.

[0050] First, fats and oils are melted by heating at 65 to 80°C, and the fat and oil composition and, if necessary, oil-soluble ingredients are mixed therewith, followed by maintaining the temperature 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, followed by maintaining the temperature at 65 to 70°C to obtain an aqueous phase. The aqueous phase is added to the stirred oil phase, emulsified, and the resulting emulsion is rapidly cooled and kneaded to produce roll-in margarine. Examples of equipment used for the rapidly cooling and kneading process include a closed-type continuous cooler and an open-type cooler. Examples of closed-type continuous coolers include a votator, a combinator, and a perfector. Examples of open-type coolers include a diacooler. It is also desirable to perform a sterilization treatment after the preparation of the oil phase or after the emulsification treatment. The sterilization method may be a batch-type sterilization method in a tank, or a continuous sterilization method using a plate-type heat exchanger or a scraped-surface heat exchanger.

[0051] The oil and fat composition used in the produced roll-in margarine preferably has a plant sterol content of 1 to 32% by weight relative to the total oil and fat composition, and a weight ratio of the oil and fat having an ascending melting point of 35 to 70°C to the plant sterol of 0.01 to 12, from the viewpoint of obtaining a juicy layered puffed food.

[0052] The roll-in margarine of this embodiment can be formed into various shapes such as a sheet, stick, cube, or strip. 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 50 to 1000 mm, and the thickness is preferably 1 to 50 mm.

[0053] The following is an example of a method for producing dough for layered puffed foods using the roll-in margarine. First, the grain flour and water, and optionally 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 foods. The order in which the ingredients are added may be any, and the timing of adding each ingredient, handling temperature, etc. may be in accordance with known methods.

[0054] Unlike roll-in margarine, the oil-and-fat for kneading does not directly contribute to the formation of layers in layered puffed foods, but refers to an oil-and-fat that is mixed with cereal flour for the purposes of increasing the volume of the food, improving the flavor, softening the crumb or crust, improving mechanical resistance, delaying aging, etc. The content of the oil-and-fat for kneading is preferably 5 to 60 parts by weight, more preferably 6 to 25 parts by weight, per 100 parts by weight (dry weight) of cereal flour in the dough for layered puffed foods.

[0055] Each of the following items lists preferred aspects of the present disclosure, but the present invention is not limited to the following items. [Item 1] A roll-in margarine comprising an oil and fat composition in which a plant sterol and an oil and fat having an ascending melting point of 35 to 70°C are mixed, the content of the plant sterol relative to the entire oil and fat composition is 1 to 32 wt %, and the weight ratio of the oil and fat having an ascending melting point of 35 to 70°C to the plant sterol is 0.01 to 12. [Item 2] Item 2. The roll-in margarine according to Item 1, wherein the total content of the fat or oil having an elevation melting point of 35 to 70°C and the plant sterol is 2.5 to 42% by weight based on the total weight of the fat or oil composition. [Item 3] 3. The roll-in margarine according to item 1 or 2, wherein the plant sterols are derived from rice bran oil and / or rice germ oil. [Item 4] 4. The roll-in margarine according to any one of items 1 to 3, wherein the SFC of all fats and oils contained in the roll-in margarine is 25 to 55% at 15°C and 3 to 15% at 35°C. [Item 5] The roll-in margarine further contains an oil or fat other than the oil or fat composition, 5. The roll-in margarine according to any one of items 1 to 4, wherein the SFC of the oil or fat other than the oil or fat composition is 25 to 60% at 15°C and 3 to 20% at 35°C. [Item 6] A layered puffed food product containing the roll-in margarine according to any one of items 1 to 5. [Item 7] Obtaining an oil and fat composition by mixing an oil and fat having a melting point of 35 to 70°C with a plant sterol; Mixing the oil and fat composition with an oil to obtain an oil phase; and Adding an aqueous phase to the oil phase, emulsifying the mixture, and then rapidly cooling and kneading the mixture. A method for producing roll-in margarine, comprising: The oil and fat composition has a content of the plant sterol of 1 to 32% by weight based on the total weight of the oil and fat composition, and a weight ratio of the oil and fat having an elevation melting point of 35 to 70°C to the plant sterol is 0.01 to 12. Method for producing roll-in margarine. [Item 8] Item 7. Roll-in margarine produced by the production method described in Item 7. [Example]

[0056] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by weight.

[0057] The materials used in the examples and comparative examples are as follows. 1) "Rice Germ Oil (PRO-15)" manufactured by Tsuno Foods Co., Ltd. (Plant sterol content: 0.76% by weight, Slip melting point: 0°C or less) 2) Rice bran oil-derived plant sterol: "Rice sterol ester" manufactured by Tsuno Foods Co., Ltd. (plant sterol content: 69.50% by weight) 3) Kaneka Corporation "High-Elucine Rapeseed Hardened Oil" (Plant sterol content: 0.50% by weight, Slip melting point: 61.0°C) 4) Kaneka Corporation "Lowershin Rapeseed Hardened Oil" (Plant sterol content: 0.48% by weight, Slip melting point: 67.9°C) 5) Kaneka Corporation "Rapeseed oil" (Plant sterol content: 0.81% by weight, Slip melting point: 0°C or less) 6) Yotsuba Butter (salt-free) manufactured by Yotsuba Dairy Co., Ltd. was dissolved and centrifuged to remove the aqueous phase (slip melting point: 31.0°C) 7) "Emulgy MS" manufactured by Riken Vitamin Co., Ltd. 8) Archer Daniels Midland Company's "YelkinTS" 9) "Refined Salt" manufactured by the Salt Industry Center Foundation 10) Nisshin Flour Milling Co., Ltd. "Million" (moisture content: 14.5% by weight) 11) Nisshin Flour Milling Co., Ltd. "Violet" (moisture content: 14.0% by weight) 12) “Jane white sugar” manufactured by Toyo Seito Co., Ltd. 13) Kaneka Corporation "East GK" 14) Kaneka Corporation "New Food C" 15) Yotsuba Milk Industry Co., Ltd. "Skimmed Milk Powder" 16) Kewpie Egg Co., Ltd. "Liquid Whole Egg (Pasteurized)" 17) Kaneka Corporation "Kaneka V Short K"

[0058] <Composition analysis> Plant sterol content: determined by gas chromatography. Slip melting point of fats and oils: Measured in accordance with "Standard Test Method for Analysis of Fats and Oils 2.2.4.2-1996, Established by the Japan Oil Chemists' Society."

[0059] <Sensory evaluation of croissants using roll-in margarine> The croissants obtained in the Examples and Comparative Examples were eaten by 10 experienced panelists, who rated them on a scale of 1 to 5, with the average score being the evaluation score. The evaluation criteria were as follows: The juiciness of the oil refers to the texture of the oil overflowing from the layered puffed food and spreading throughout the mouth, and the more oil overflows, the better the juiciness of the oil. (Juicy feeling of oil) 5 points: The juicy taste of the oil is very clear and very desirable 4 points: The juicy taste of the oil is clearly felt, and it is desirable. 3 points: Juicy oily taste, somewhat desirable 2 points: The juiciness of the oil is barely noticeable, which is somewhat undesirable 1 point: No juicy feeling of oil or fat at all, not desirable

[0060] (Production Example 1) Preparation of oil and fat composition According to the formulation shown in Table 1, 83.0 parts by weight of rice germ oil, 15.0 parts by weight of rice sterol ester, and 2.0 parts by weight of hyercin rapeseed extremely hardened oil were charged into a tank, and after the temperature reached 70°C, the mixture was held for 20 minutes and then cooled to 20°C to obtain an oil and fat composition. Table 1 shows the plant sterol content relative to the entire oil and fat composition obtained, the content of oils and fats with an ascending melting point of 35 to 70°C, the total content of plant sterols and oils and fats with an ascending melting point of 35 to 70°C, and the weight ratio of oils and fats with an ascending melting point of 35 to 70°C to plant sterols.

[0061] [Table 1]

[0062] (Production Example 2) Preparation of oil and fat composition An oil and fat composition was obtained in the same manner as in Production Example 1, except that rapeseed oil was used instead of rice germ oil, according to the formulation in Table 1. Table 1 shows the plant sterol content relative to the entire oil and fat composition obtained, the content of oils and fats with an ascending melting point of 35 to 70°C, the total content of plant sterols and oils and fats with an ascending melting point of 35 to 70°C, and the oils and fats with an ascending melting point of 35 to 70°C / plant sterol (weight ratio).

[0063] (Production Example 3) Preparation of oil and fat composition An oil and fat composition was obtained in the same manner as in Production Example 1, except that rice germ oil was not added, the amount of rice sterol ester was changed to 1.0 part by weight, and 97.0 parts by weight of rapeseed oil was added according to the formulation in Table 1. Table 1 shows the plant sterol content relative to the entire oil and fat composition obtained, the content of oils and fats with an ascending melting point of 35 to 70°C, the total content of plant sterols and oils and fats with an ascending melting point of 35 to 70°C, and the weight ratio of oils and fats with an ascending melting point of 35 to 70°C / plant sterols.

[0064] (Production Example 4) Preparation of oil and fat composition An oil and fat composition was obtained in the same manner as in Production Example 1, except that rice germ oil was not added, the amount of rice sterol ester was changed to 30.0 parts by weight, and 68.0 parts by weight of rapeseed oil was added according to the formulation in Table 1. Table 1 shows the plant sterol content relative to the entire oil and fat composition obtained, the content of oils and fats with an ascending melting point of 35 to 70°C, the total content of plant sterols and oils and fats with an ascending melting point of 35 to 70°C, and the weight ratio of oils and fats with an ascending melting point of 35 to 70°C / plant sterols.

[0065] (Production Example 5) Preparation of oil and fat composition An oil and fat composition was obtained in the same manner as in Production Example 1, except that the high-elucin extremely hydrogenated rapeseed oil was replaced with low-elucin extremely hydrogenated rapeseed oil according to the formulation in Table 1. Table 1 shows the plant sterol content relative to the entire oil and fat composition obtained, the content of oils and fats with an ascending melting point of 35 to 70°C, the total content of plant sterols and oils and fats with an ascending melting point of 35 to 70°C, and the weight ratio of oils and fats with an ascending melting point of 35 to 70°C / plant sterols.

[0066] (Production Example 6) Preparation of oil and fat composition An oil and fat composition was obtained in the same manner as in Production Example 1, except that the rice germ oil and the hyercin extremely hardened rapeseed oil were changed to 78.0 parts by weight and 1.0 part by weight, respectively, and 6.0 parts by weight of rapeseed oil was blended according to the formulation in Table 1. Table 1 shows the plant sterol content relative to the entire oil and fat composition obtained, the content of oils and fats with an ascending melting point of 35 to 70°C, the total content of plant sterols and oils and fats with an ascending melting point of 35 to 70°C, and the oils and fats with an ascending melting point of 35 to 70°C / plant sterol (weight ratio).

[0067] (Production Example 7) Preparation of oil and fat composition An oil and fat composition was obtained in the same manner as in Production Example 1, except that the rice germ oil was changed to 69.0 parts by weight, the hyercin extremely hardened rapeseed oil was changed to 10.0 parts by weight, and 6.0 parts by weight of rapeseed oil was blended according to the formulation in Table 1. Table 1 shows the plant sterol content relative to the entire oil and fat composition obtained, the content of oils and fats with an ascending melting point of 35 to 70°C, the total content of plant sterols and oils and fats with an ascending melting point of 35 to 70°C, and the oils and fats with an ascending melting point of 35 to 70°C / plant sterol (weight ratio).

[0068] (Production Example 8) Preparation of oil and fat composition An oil and fat composition was obtained in the same manner as in Production Example 1, except that the rice germ oil was changed to 59.0 parts by weight, the hyercin extremely hardened rapeseed oil was changed to 20.0 parts by weight, and 6.0 parts by weight of rapeseed oil was blended according to the formulation in Table 1. Table 1 shows the plant sterol content relative to the entire oil and fat composition obtained, the content of oils and fats with an ascending melting point of 35 to 70°C, the total content of plant sterols and oils and fats with an ascending melting point of 35 to 70°C, and the oils and fats with an ascending melting point of 35 to 70°C / plant sterol (weight ratio).

[0069] (Production Example 9) Preparation of oil and fat composition An oil and fat composition was obtained in the same manner as in Production Example 1, except that the rice germ oil, rice sterol ester, and hyercin extremely hardened rapeseed oil were changed to 15.0 parts by weight, 0.5 parts by weight, and 8.5 parts by weight of rapeseed oil, respectively, according to the formulation in Table 1. Table 1 shows the plant sterol content relative to the entire oil and fat composition obtained, the content of oils and fats with an ascending melting point of 35 to 70°C, the total content of plant sterols and oils and fats with an ascending melting point of 35 to 70°C, and the weight ratio of oils and fats with an ascending melting point of 35 to 70°C / plant sterols.

[0070] (Production Example 10) Preparation of oil and fat composition An oil and fat composition was obtained in the same manner as in Production Example 1, except that the hyercin rapeseed extremely hardened oil was not added and the amount of rice germ oil was changed to 85.0 parts by weight, according to the formulation in Table 1. Table 1 shows the plant sterol content relative to the entire oil and fat composition obtained, the content of oils and fats with an ascending melting point of 35 to 70°C, the total content of plant sterols and oils and fats with an ascending melting point of 35 to 70°C, and the oils and fats with an ascending melting point of 35 to 70°C / plant sterol (weight ratio).

[0071] (Production Example 11) Preparation of oil and fat composition An oil and fat composition was obtained in the same manner as in Production Example 1, except that the rice germ oil, rice sterol ester, and hyercin rapeseed extremely hardened oil were changed to 83.5 parts by weight, 0.5 parts by weight, and 16.0 parts by weight, respectively, according to the formulation in Table 1. Table 1 shows the plant sterol content relative to the entire oil and fat composition obtained, the content of oils and fats with an ascending melting point of 35 to 70°C, the total content of plant sterols and oils and fats with an ascending melting point of 35 to 70°C, and the oils and fats with an ascending melting point of 35 to 70°C / plant sterol ratio (weight ratio).

[0072] (Production Example 12) Preparation of oil and fat composition An oil and fat composition was obtained in the same manner as in Production Example 1, except that rice germ oil was 85.0 parts by weight and hyercin extremely hardened rapeseed oil was 15.0 parts by weight, without adding rice sterol ester, according to the formulation in Table 1. Table 1 shows the plant sterol content relative to the entire oil and fat composition obtained, the content of oils and fats with an ascending melting point of 35 to 70°C, the total content of plant sterols and oils and fats with an ascending melting point of 35 to 70°C, and the weight ratio of oils and fats with an ascending melting point of 35 to 70°C / plant sterols.

[0073] (Production Example 13) Preparation of oil and fat composition An oil and fat composition was obtained in the same manner as in Production Example 1, except that rice germ oil and rice sterol ester were not added and 98.0 parts by weight of rapeseed oil was added, according to the formulation in Table 1. Table 1 shows the plant sterol content relative to the entire oil and fat composition obtained, the content of oils and fats with an ascending melting point of 35 to 70°C, the total content of plant sterols and oils and fats with an ascending melting point of 35 to 70°C, and the weight ratio of oils and fats with an ascending melting point of 35 to 70°C to plant sterols.

[0074] (Production Example 14) Preparation of interesterified oil A 100 parts by weight of unfractionated palm oil (Kaneka Corporation) was heated to 90°C under a reduced pressure of 500 Pa, and 0.2 parts by weight of sodium methylate (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 (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 A (slip melting point: 45°C).

[0075] (Production Example 15) Preparation of interesterified oil B Interesterified oil B (slip melting point: 40°C) was obtained in the same manner as in Production Example 14, except that the raw oil was changed to a mixed oil of 30 parts by weight of palm kernel olein (manufactured by Kaneka Corporation), 54 parts by weight of palm stearin (manufactured by Kaneka Corporation), and 16 parts by weight of highly hydrogenated palm oil (manufactured by Taiyo Yushi Co., Ltd.).

[0076] (Production Example 16) Preparation of interesterified oil C Interesterified oil C (slip melting point: 35°C) was obtained in the same manner as in Production Example 14, except that the raw oil was changed to 67 parts by weight of palm oil, 23 parts by weight of palm kernel olein, and 10 parts by weight of palm olein.

[0077] (Production Example 17) Preparation of interesterified oil D Interesterified oil D (slip melting point: 52°C) was obtained in the same manner as in Production Example 14, except that the raw oil and fat was changed to 100 parts by weight of palm stearin.

[0078] (Production Example 18) Preparation of interesterified oil E 53 parts by weight of palm kernel oil (Kaneka Corporation), 33 parts by weight of lard (Kaneka Corporation), and 14 parts by weight of rapeseed oil (Kaneka Corporation) were mixed and then heated to 60°C. The mixture was then passed through a column heated to 60°C and packed with a 1,3-position specific immobilized enzyme "Lipozyme RM-IM (Novozymes Japan)" at a flow rate of 1 g / h per 1 g of immobilized enzyme, to carry out enzymatic interesterification. After removing the enzyme, the mixture was purified according to standard methods to obtain interesterified oil E (slip melting point: 40°C).

[0079] (Production Example 19) Preparation of Blended Oil X 56.8 parts by weight of interesterified oil A (Production Example 14), 16.2 parts by weight of interesterified oil B (Production Example 15), and 27.0 parts by weight of rapeseed oil (Kaneka Corporation) were heated to melt and mixed to obtain blended oil X. The SFC of the obtained blended oil X was 41.7% at 15°C and 6.1% at 35°C.

[0080] (Production Example 20) Preparation of Blended Oil Y 13.0 parts by weight of interesterified oil B (Production Example 15), 12.0 parts by weight of interesterified oil C (Production Example 16), 15.0 parts by weight of interesterified oil D (Production Example 17), 15.0 parts by weight of rapeseed oil (Kaneka Corporation), and 45.0 parts by weight of lard (Kaneka Corporation, slip melting point: 34°C) were heated to melt and mixed to obtain blended oil Y. The SFC of the resulting blended oil Y was 41.8% at 15°C and 10.9% at 35°C.

[0081] (Production Example 21) Preparation of Blended Oil Z 10.0 parts by weight of interesterified oil B (Production Example 15), 14.0 parts by weight of interesterified oil C (Production Example 16), 10.0 parts by weight of interesterified oil D (Production Example 17), 5.0 parts by weight of interesterified oil E (Production Example 18), 18.0 parts by weight of rapeseed oil (Kaneka Corporation), and 43.0 parts by weight of lard (Kaneka Corporation) were heated to melt and mixed to obtain blended oil Z. The SFC of the resulting blended oil Z was 39.5% at 15°C and 9.1% at 35°C.

[0082] Example 1: Preparation of roll-in margarine and croissants (How to make roll-in margarine) According to the formulation in Table 2, a fat mixture prepared by mixing blended oil X and butter oil was heated to 75°C and melted. The fat and oil composition (Production Example 1), glycerin fatty acid ester, and lecithin were added, and the mixture was maintained at 65-70°C to form an oil phase. Meanwhile, salt was added to added water, and the mixture was stirred. The mixture was sterilized at 80-85°C for 20 minutes, and then maintained at 65-70°C to form an aqueous phase. The aqueous phase was added to the oil phase and emulsified for 20 minutes. The mixture was then quenched and kneaded using a quenching kneader, and then introduced into a molding machine to obtain roll-in margarine. Croissants were made using the resulting roll-in margarine according to the formulation in Table 3, using the following method. The results of a sensory evaluation of the juiciness of the fat and oil when eating the croissants are shown in Table 2.

[0083] [Table 2]

[0084] (How to make croissants) Bread flour, soft flour, sugar, salt, yeast, yeast food, skim milk powder, liquid egg, and water were placed in a mixer bowl, and a hook was attached to a vertical mixer (Kanto Mixer, manufactured by Kanto Mixing Machinery Co., Ltd.). The mixture was kneaded at low speed for 3 minutes and then at high speed for 3 minutes. Subsequently, shortening adjusted to 20°C was added, and the mixture was kneaded at low speed for 3 minutes, followed by another 3 minutes at high speed to obtain a dough with a kneading temperature of 25°C. The dough was then fermented at room temperature for 30 minutes and then cooled at 1°C for 5 hours. Roll-in margarine, which had been adjusted to 15°C and formed into a sheet approximately 10 mm thick with a rolling pin, was folded twice in thirds into the dough, cooled for 10 hours at 1°C, and then folded once in thirds. The dough was then rolled out using a reverse sheeter with a thickness of 2.5 mm. After forming the dough, it was allowed to ferment for 60 minutes in a proofer at 35°C and 70% humidity, and then baked in an oven at 200°C for 15 minutes to make croissants.

[0085] [Table 3]

[0086] (Examples 2 and 3) Preparation of roll-in margarine and croissants Roll-in margarine was obtained in the same manner as in Example 1, except that the amount of the oil and fat composition in Production Example 1 was changed to 0.5 parts by weight (Example 2) or 3.0 parts by weight (Example 3) according to the formulation in Table 2 and the total amount was adjusted with Blended Oil X. Using the obtained roll-in margarine, croissants were made in the same manner as in Example 1, and the results of the sensory evaluation of the juiciness of the oil and fat are shown in Table 2.

[0087] (Examples 4 to 11) Preparation of roll-in margarine and croissants Roll-in margarine was obtained in the same manner as in Example 1, except that the oil and fat composition of Production Example 1 was changed to the oil and fat composition of Production Example 2 (Example 4), the oil and fat composition of Production Example 3 (Example 5), the oil and fat composition of Production Example 4 (Example 6), the oil and fat composition of Production Example 5 (Example 7), the oil and fat composition of Production Example 6 (Example 8), the oil and fat composition of Production Example 7 (Example 9), the oil and fat composition of Production Example 8 (Example 10), or the oil and fat composition of Production Example 9 (Example 11) in accordance with the formulation in Table 2. Croissants were prepared in the same manner as in Example 1 using the obtained roll-in margarine, and the results of the sensory evaluation of the juiciness of the oils and fats are shown in Table 2.

[0088] As is clear from Table 2, all of the croissants made using roll-in margarines (Examples 1 to 11) containing oil and fat compositions (Production Examples 1 to 8) containing a mixture of oils and fats with an ascending melting point of 35 to 70°C and plant sterols, with the plant sterol content being 1 to 32 wt% relative to the total oil and fat composition, and the oil and fat / plant sterol (weight ratio) being in the range of 0.01 to 12, had a juicy feel of the oil and fat, and were evaluated as having good results. In particular, the croissants made using roll-in margarines (Examples 1 to 4, 6 to 9) containing oil and fat compositions (Production Examples 1, 2, 4 to 7) in which the total content of oils and fats with an ascending melting point of 35 to 70°C and plant sterols was in the range of 12 to 24 wt% relative to the total oil and fat composition, were evaluated as having a juicy feel of 4.0 points or higher, which was a more favorable result.

[0089] (Comparative Examples 1 to 4) Preparation of roll-in margarine and croissants Roll-in margarine was obtained in the same manner as in Example 1, except that the oil and fat composition of Production Example 1 was changed to the oil and fat composition of Production Example 10 (Comparative Example 1), the oil and fat composition of Production Example 11 (Comparative Example 2), the oil and fat composition of Production Example 12 (Comparative Example 3), or the oil and fat composition of Production Example 13 (Comparative Example 4) according to the formulation in Table 4. Croissants were made in the same manner as in Example 1 using the obtained roll-in margarine, and the results of the sensory evaluation of the juiciness of the oils and fats are shown in Table 4.

[0090] [Table 4]

[0091] As is clear from Table 4, the croissant made using roll-in margarine (Comparative Example 1) containing an oil / fat composition (Production Example 10) with a slip melting point of 35 to 70°C and a low oil / fat / plant sterol (weight ratio) of 0 was evaluated as juicy, with a score of 1.4. The croissant made using roll-in margarine (Comparative Example 2) containing an oil / fat composition (Production Example 11) with a slip melting point of 35 to 70°C and a high oil / fat / plant sterol (weight ratio) of 15.06 was evaluated as juicy, with a score of 2.7. The croissant made using roll-in margarine (Comparative Example 3) containing an oil / fat composition (Production Example 12) with a low oil / fat composition content of 0.72 wt% and a high oil / fat / plant sterol (weight ratio) of 20.80 was evaluated as juicy, with a score of 1.1. Furthermore, a croissant made using roll-in margarine (Comparative Example 4) containing an oil and fat composition (Production Example 13) with a low plant sterol content of 0.80% by weight relative to the total oil and fat composition received a poor evaluation of the juiciness of the oil and fat, scoring 1.3 points.

[0092] (Comparative Example 5) Preparation of roll-in margarine and croissants A roll-in margarine was obtained in the same manner as in Example 1, according to the formulation in Table 4, except that the oil and fat composition of Production Example 1 was not blended and the total amount was adjusted with Blended Oil X. Using the obtained roll-in margarine, croissants were made in the same manner as in Example 1, and the results of the sensory evaluation of the juiciness of the oil and fat are shown in Table 4.

[0093] As is clear from Table 4, the croissant made using roll-in margarine containing no oil or fat composition (Comparative Example 5) was rated as 1.0 points, which is poor for the juiciness of the oil or fat.

[0094] (Example 12) Preparation of roll-in margarine and croissants According to the formulation in Table 5, blended oil Y was heated to 75°C and melted, to which the oil and fat composition (Production Example 6), glycerin fatty acid ester, and lecithin were added, and the mixture was maintained at 65-70°C to form an oil phase. Meanwhile, skim milk powder and salt were added to added water, and the mixture was stirred. The mixture was sterilized at 80-85°C for 20 minutes, and then maintained at 65-70°C to form an aqueous phase. The aqueous phase was added to the oil phase and emulsified for 20 minutes, after which the mixture was quenched and kneaded using a quenching kneader, and then introduced into a molding device to obtain roll-in margarine. Croissants were made using the obtained roll-in margarine in the same manner as in Example 1, and the results of a sensory evaluation of the juiciness of the oil and fat are shown in Table 5.

[0095] [Table 5]

[0096] (Comparative Example 6) Preparation of roll-in margarine and croissants A roll-in margarine was obtained in the same manner as in Example 12, except that the oil and fat composition of Production Example 6 was changed to the oil and fat composition of Production Example 10 according to the formulation in Table 5. Croissants were made using the obtained roll-in margarine in the same manner as in Example 12, and the results of the sensory evaluation of the juiciness of the oil and fat are shown in Table 5.

[0097] (Comparative Example 7) Preparation of roll-in margarine and croissants A roll-in margarine was obtained in the same manner as in Example 12, according to the formulation in Table 5, except that the oil and fat composition of Production Example 6 was not added and the total amount was adjusted with Blended Oil Y. Croissants were made using the obtained roll-in margarine in the same manner as in Example 12, and the results of the sensory evaluation of the juiciness of the oil and fat are shown in Table 5.

[0098] (Example 13) Preparation of roll-in margarine and croissants A roll-in margarine was obtained in the same manner as in Example 12, except that Blended Oil Y (Production Example 20) was replaced with Blended Oil Z (Production Example 21) according to the formulation in Table 5. Croissants were made using the obtained roll-in margarine in the same manner as in Example 12, and the results of a sensory evaluation of the juiciness of the oils and fats are shown in Table 5.

[0099] (Comparative Example 8) Preparation of roll-in margarine and croissants A roll-in margarine was obtained in the same manner as in Example 13, except that the oil and fat composition of Production Example 6 was changed to the oil and fat composition of Production Example 10 according to the formulation in Table 5. Croissants were made using the obtained roll-in margarine in the same manner as in Example 12, and the results of the sensory evaluation of the juiciness of the oil and fat are shown in Table 5.

[0100] (Comparative Example 9) Preparation of roll-in margarine and croissants A roll-in margarine was obtained in the same manner as in Example 13, according to the formulation in Table 5, except that the oil and fat composition of Production Example 6 was not added and the total amount was adjusted with Blended Oil Z. Using the obtained roll-in margarine, croissants were made in the same manner as in Example 12, and the results of the sensory evaluation of the juiciness of the oil and fat are shown in Table 5.

[0101] As is clear from Table 5, all of the croissants made using roll-in margarine (Examples 12 and 13) containing an oil and fat composition (Production Example 6) in which oils and fats with an ascending melting point of 35 to 70°C and plant sterols are mixed, the plant sterol content is 1 to 32 wt% relative to the total oil and fat composition, and the oil and fat with an ascending melting point of 35 to 70°C / plant sterol (weight ratio) is in the range of 0.01 to 12 had a juicy texture due to the oil and fat, and were evaluated as good. In particular, the croissant made using roll-in margarine (Example 13) containing, as an additional fat other than the oil and fat composition, the SFC of the oil and fat raw material (blended oil Z) and the SFC of the total oil and fat contained in the roll-in margarine in the range of 30 to 40% at 15°C and 3 to 10% at 35°C was rated as more juicy than the roll-in margarine (Example 12) containing, as an additional fat other than the oil and fat composition, the SFC of the oil and fat raw material (blended oil Y) and the SFC of the total oil and fat contained in the roll-in margarine in the range of 41.8% and 41.2% at 15°C, respectively, and 10.9% and 10.8% at 35°C, respectively.

[0102] On the other hand, both croissants made using roll-in margarine (Comparative Examples 6 and 8) containing an oil / fat composition (Production Example 10) with a slip melting point of 35 to 70°C and a low oil / fat / plant sterol (weight ratio) of 0 were rated poorly for the juiciness of the oil / fat, with scores of 1.6 and 1.7.

[0103] Furthermore, the croissants made using roll-in margarine containing no oil or fat composition (Comparative Examples 7 and 9) were rated poorly for juiciness of the oil or fat, with scores of 1.0 and 1.2.

Claims

1. A roll-in margarine comprising an oil and fat composition in which an oil and fat having an ascending melting point of 35 to 70°C and a plant sterol are mixed, the content of the plant sterol relative to the entire oil and fat composition is 1 to 32 wt %, and the weight ratio of the oil and fat having an ascending melting point of 35 to 70°C to the plant sterol is 0.01 to 12.

2. 2. The roll-in margarine according to claim 1, wherein the total content of the fat or oil having an elevation melting point of 35 to 70°C and the plant sterol is 2.5 to 42% by weight based on the total weight of the fat or oil composition.

3. 3. The roll-in margarine according to claim 1 or 2, wherein the plant sterol is derived from rice bran oil and / or rice germ oil.

4. 3. The roll-in margarine according to claim 1, wherein the SFC of the total fats and oils contained in the roll-in margarine is 25 to 55% at 15°C and 3 to 15% at 35°C.

5. The roll-in margarine further contains an oil or fat other than the oil or fat composition, 3. The roll-in margarine according to claim 1, wherein the SFC of the oil or fat other than the oil or fat composition is 25 to 60% at 15°C and 3 to 20% at 35°C.

6. A layered puffed food product containing the roll-in margarine according to claim 1 or 2.

7. Obtaining an oil and fat composition by mixing an oil and fat having a melting point of 35 to 70°C with a plant sterol; Mixing the oil and fat composition with an oil to obtain an oil phase; and Adding an aqueous phase to the oil phase, emulsifying the mixture, and then rapidly cooling and kneading the mixture. A method for producing roll-in margarine, comprising: The oil and fat composition has a content of the plant sterol of 1 to 32% by weight based on the total weight of the oil and fat composition, and a weight ratio of the oil and fat having an elevation melting point of 35 to 70°C to the plant sterol is 0.01 to 12. Method for producing roll-in margarine.

8. A roll-in margarine produced by the method of claim 7.

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