Roll-in margarine

Abstract

To provide a cheap roll-in margarine that has excellent extensibility in a wide use temperature region, is excellent in sheet moldability during manufacture, and has soft texture when formed into a layer-like swollen food such as croissant.SOLUTION: To manufacture a layer-like swollen food by using a roll-in margarine characterized by that the roll-in margarine containing 1 to 30 wt.% of the water phase and 99 to 70 wt.% of oil in the whole of the roll-in margarine, in which in the whole of the fat in the oil phase, 35 to 70 wt.% of ester exchanged oil of perm oil, 12 to 35 wt.% of a liquid oil, and 1 to 5 wt.% of extremely hardened oil other than laurin system oil are contained.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a roll-in margarine that can be suitably used in layered puffed foods, and to a layered puffed food using the same. [Background technology]

[0002] Roll-in margarine is repeatedly stretched and folded along with the dough to create the layers characteristic of layered puffed foods such as croissants and Danish pastries. Therefore, the spreadability of roll-in margarine significantly affects 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, resulting in cracking. Therefore, to improve the spreadability of roll-in margarine, the temperature is adjusted before use. However, if the temperature is too high, the fat becomes too soft and is kneaded into the dough, resulting in a decrease in bread quality. Therefore, adjustment to a limited temperature range is necessary, and the time required for temperature adjustment leads to a decrease in production efficiency.

[0003] In addition to the temperature adjustment, fractionated oils and interesterified oils are used as raw material fats from the viewpoint of the crystallization state, but these fats and oils increase the production cost and raw material cost. Palm oil is an inexpensive and useful raw material fat and oil, but if it is used as a raw material for plastic fats as it is, SUS (C, which is the first and third bases) contained in the triglycerides of palm oil at about 38% by weight will be 16 Above saturated fatty acids, C in second place 16 Because palm oil (a triglyceride with the above unsaturated fatty acids attached) crystallizes slowly, the amount of crystals during production is small, resulting in poor sheet moldability and a product with very poor plasticity. Also, the POP component (a triglyceride with palmitic acid attached at the 1st and 3rd positions and oleic acid attached at the 2nd position) can change its physical properties over time due to crystallization at around room temperature, causing cracks when the oil is folded into the dough and stretched, making palm oil difficult to use as a raw material for roll-in margarine.

[0004] Comparative Example 5 of Patent Document 1 discloses a roll-in margarine containing transesterified palm oil and liquid oil and having a low lauric acid content, but this blend results in a low amount of crystallization during production, resulting in poor sheet moldability. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2012-55268 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide an inexpensive roll-in margarine which has good extensibility over a wide temperature range, is easy to mold into a sheet during production, and has a soft texture when made into layered expanded foods such as croissants. [Means for solving the problem]

[0007] As a result of extensive research into solving the above problems, the inventors have discovered that by ensuring that the contents of the aqueous phase and oil phase in the entire roll-in margarine are within specific ranges, and that the amounts of transesterified palm oil, liquid oil, and extremely hardened oils other than lauric fats are each within specific amounts in the entire oils and fats contained in the oil phase, the roll-in margarine has good extensibility over a wide temperature range in use, has good sheet moldability during production, and the layered puffed foods such as croissants made using this roll-in margarine have a soft texture, which led to the completion of the present invention.

[0008] That is, the first aspect of the present invention relates to 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, wherein the total fats and oils in the oil phase contain 35 to 70% by weight of interesterified 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. A preferred embodiment relates to the above-described roll-in margarine, in which the palmitic acid / lauric acid (weight ratio) in 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. A 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 interesterified 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, adding an aqueous phase maintained at 65 to 70°C to the stirred oil phase and emulsifying it, followed by rapid cooling and kneading.A preferred embodiment relates to a method for producing the above-described roll-in margarine, in which the palmitic acid / lauric acid (weight ratio) among the constituent fatty acids in the oil and fat mixture is 4 to 90. [Effects of the Invention]

[0009] 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 mold into a sheet during production, and has a soft texture when made into layered expanded foods such as croissants. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will be described in further detail below. The roll-in margarine of the present invention is a type of margarine that is formed into a sheet and folded into dough, and is 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. Note that the Japanese Agricultural Standard (JAS) defines an oil and fat content of 80% or more as "margarine" and one of less than 80% as "fat spread," but in the present invention, both are referred to as "margarine."

[0011] 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 fats and oils 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.

[0012] 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 roll-in margarine. If the content of the aqueous phase is less than 1% by weight or more than 30% by weight, the temperature range in which the margarine exhibits good spreadability 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.

[0013] The interesterified palm oil refers to fats and oils obtained by interesterifying unfractionated palm oil, and products equivalent thereto. The unfractionated palm oil has the advantage of low production costs. The interesterification can be carried out according to a conventional method. Any catalyst used in food applications can be used for the interesterification, and examples thereof include sodium methylate and lipase.

[0014] The term "equivalents to fats and oils obtained by interesterification of 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 fats and oils. The equivalent fatty acid composition to unfractionated palm oil is roughly 0.0-0.5% lauric acid, 0.9-1.5% myristic acid, 39.2-45.8% palmitic acid, 0.0-0.4% palmitoleic acid, 3.7-5.1% stearic acid, 37.4-44.1% oleic acid, 8.7-12.5% ​​linoleic acid, 0.0-0.6% linolenic acid, and 0.0-0.5% arachidic acid (Source: Malaysian Standard MS814:2007 (Table 2)).

[0015] The content of the interesterified palm oil in the oil phase is preferably 35 to 70 wt %, more preferably 37 to 68 wt %, and even more preferably 40 to 67 wt %. If the content is less than 35 wt %, the temperature range in which the composition exhibits good extensibility may be narrowed or plasticity may be impaired, whereas if the content exceeds 70 wt %, the composition may become brittle or extensibility may be impaired.

[0016] The liquid oil is an oil or fat that is liquid at 20°C, and examples thereof include vegetable oils and fats such as rapeseed oil, soybean oil, palm oil, palm kernel oil, coconut oil, corn oil, safflower oil, cottonseed oil, etc., animal oils and fats such as fish oil, and those obtained by appropriately treating these using techniques such as hydrogenation, fractionation, interesterification, etc. At least one selected from this group can be used. Among these, rapeseed oil, soybean oil, corn oil, safflower oil, and cottonseed oil are preferred, and rapeseed oil, soybean oil, and corn oil are more preferred.

[0017] The content of the liquid oil is preferably 12 to 35 wt % of the total oil and fat in the oil phase, more preferably 20 to 35 wt %, and even more preferably 23 to 33 wt %. If it is less than 12 wt %, plasticity and extensibility may be impaired. If it exceeds 35 wt %, sheet moldability may be impaired.

[0018] The aforementioned heavily hydrogenated oils other than lauric fats refer to oils and fats that contain almost no unsaturated fatty acids and are obtained by hydrogenating raw oils until the iodine value becomes 4 or less, and have a lauric acid content of less than 5% by weight of the total constituent fatty acids. Specifically, the oil is preferably at least one oil selected from the group consisting of heavily hydrogenated high erucine rapeseed oil, heavily hydrogenated low erucine rapeseed oil, heavily hydrogenated soybean oil, and heavily hydrogenated corn oil.

[0019] The content of the extremely hydrogenated oil other than lauric fats and oils is preferably 1 to 5 wt %, more preferably 2 to 5 wt %, and even more preferably 2 to 4 wt % of the total oils and fats in the oil phase. If it is less than 1 wt %, the food may become brittle and its plasticity and extensibility may be impaired. If it exceeds 5 wt %, the softness of the mouthfeel of the layered expanded food may be impaired. The iodine value can be measured in accordance with "Standard Test Method for Analysis of Fats, Oils, and Related Materials, 2.3.4.1-1996, established by the Japan Oil Chemists' Society."

[0020] The palmitic acid / lauric acid (weight ratio) in the constituent fatty acids of the entire fats and oils 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. Measurement of palmitic acid and lauric acid can be carried out in accordance with the methyl esterification method and gas chromatography method described in "Standard Test Methods for the Analysis of Fats, Oils and Related Materials, Provisional Methods 11-2003 and Provisional Methods 15-2003, established by the Japan Oil Chemists' Society."

[0021] Furthermore, from the viewpoint of obtaining good plasticity, it is preferable that the constituent fatty acid of the oil or fat in the oil phase contains lauric acid, and the origin of the lauric acid is preferably an interesterified oil of a lauric fat or fat and a palm fat or fat and / or an extremely hardened oil of a lauric fat or fat.

[0022] The lauric oils and fats contain C in the constituent fatty acid residues. 12 It is an oil or fat that contains relatively abundant fatty acid residues listed below, and is C of the oil or fat mixture. 12 There are no particular limitations on the oils and fats that can achieve the desired fatty acid content, and specific examples include coconut oil, palm kernel oil, babassu oil, and milk fat. Fractionated oils, hardened oils, and interesterified oils can also be used alone or in combination. When these oils and fats are hardened to an iodine value of 4 or less by extreme hardening, hydrogenation can be carried out according to conventional methods.

[0023] The palm-based fats and oils are not particularly limited as long as they are derived from palm oil, and specific examples include palm fractionated oils such as palm oil, palm stearin, palm mid-melting point fraction, palm olein, palm double olein, palm superolein, palm top olein, and palm hard stearin. These fractionated oils, hardened oils, and interesterified fats and oils can also be used alone or in combination. The interesterified oil of a lauric fat and a palm-based fat can be obtained by interesterifying a mixed fat and oil of a lauric fat and a palm-based fat according to a conventional method.

[0024] 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 wt % of the total fats and oils in the oil phase, more preferably 3 to 18 wt %, even more preferably 4 to 17 wt %, and particularly preferably 4 to 16.5 wt %. If the content is within the above range, the palmitic acid / lauric acid (weight ratio) in the constituent fatty acids of the total fats and oils in the oil phase can be easily controlled.

[0025] In addition to the above-described raw materials, oil-soluble ingredients such as oil-soluble emulsifiers, flavorings, and antioxidants can be added to the oil phase of the roll-in margarine of the present invention, if necessary.

[0026] The oil-soluble emulsifier may be any emulsifier having an HLB of 0 to 8, and examples thereof include soybean lecithin, egg yolk lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, condensed ricinolein fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester.

[0027] Examples of the oil-soluble flavoring include butter flavor and milk flavor.

[0028] Examples of the oil-soluble antioxidant include tocopherol, β-carotene, and rutin.

[0029] In addition to the raw materials described above, the aqueous phase of the roll-in margarine of the present invention contains water-soluble raw materials and the like as needed. For example, sugars, water-soluble emulsifiers, thickening stabilizers, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, sugar alcohols, sweeteners such as stevia and aspartame, coloring agents such as water-soluble β-carotene, caramel and red koji pigment, tea extracts (catechin and the like), 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 can also be added.

[0030] 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 these groups can be used.

[0031] The water-soluble emulsifier may be any emulsifier with an HLB of 7 to 20, and examples thereof 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 these groups can be used. From the perspective of flavor, the lower the content of the water-soluble emulsifier, the better. It is preferably 5% by weight or less, more preferably 2% by weight or less, and even more preferably 1% by weight or less, based on the total amount of the roll-in margarine. If the content of the emulsifier exceeds 5% by weight, the bitterness of the emulsifier may be perceived.

[0032] 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.

[0033] The layered puffed food dough of the present invention refers to a dough in which a dough made of kneaded flour (detramp) and the roll-in margarine are alternately layered.

[0034] The cereal flour is not particularly limited as long as it is edible, but for example, it can be flour made by grinding or pulverizing cereals such as wheat, rice, corn, potato, tapioca, and sweet potato, and at least one type selected from these groups can be used. The cereal flour preferably contains 80% by weight or more 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 preferred. Furthermore, the cereal flour may contain starch derived from the cereals and modified starches thereof, as long as it is 80% by weight or less.

[0035] 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, relative to 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.

[0036] The dough for layered puffed food is baked in a conventional manner to obtain a layered puffed food.

[0037] The roll-in margarine of the present invention may be produced by conventional methods, but is exemplified below. First, an oil and fat mixture prepared so that the total oil and fat mixture contains 35 to 70 wt % of the interesterified palm oil, 12 to 35 wt % of the liquid oil, and 1 to 5 wt % of the extremely hardened oil other than lauric fats and oils is heated and melted to 65 to 80°C, and oil-soluble ingredients are added as needed, and the mixture is 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, and the mixture is maintained at 65 to 70°C to obtain an aqueous phase. The aqueous phase is added while stirring the oil phase, and the resulting emulsion is rapidly cooled and kneaded to produce the margarine.

[0038] The cooling rate in the rapid cooling kneading is preferably -0.5°C / min or more, more preferably -5°C / min or more. In this case, rapid cooling is preferable to gradual cooling. Examples of cooling equipment include closed-type continuous tube coolers, such as margarine manufacturing machines such as a Votator, Combinator, and Perfector, and plate-type heat exchangers. Examples of cooling equipment include a combination of an open-type diacooler and a complexor. Furthermore, it is desirable to sterilize the oil phase after dissolution or mixed emulsification. The sterilization method may be a batch method using a tank, or a continuous method using a plate-type heat exchanger or a scraped-surface heat exchanger.

[0039] 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 shape, the width is preferably 50 to 1000 mm, the length is 50 to 1000 mm, and the thickness is preferably 1 to 50 mm.

[0040] 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.

[0041] Unlike roll-in margarine, the oil-and-fat for kneading does not directly contribute to the formation of layers in the layered puffed food, but refers to an oil-and-fat that is mixed with the cereal flour for the purposes of increasing the volume, 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 50 parts by weight, more preferably 5 to 20 parts by weight, per 100 parts by weight of the cereal flour in the dough for the layered puffed food.

[0042] The layered puffed food dough of the present invention can be baked in a conventional manner to obtain a layered puffed food having a soft texture. Examples of layered puffed foods baked using the layered puffed food dough of the present invention include Danish pastries, croissants, and pies. [Example]

[0043] 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.

[0044] The raw materials used in the examples and comparative examples are as follows: 1) Kaneka Corporation "Rapeseed Oil" 2) Kaneka Corporation "Lower Shinn Hardened Rapeseed Oil" 3) Kaneka Corporation "High Yercin Rapeseed Hardened Oil" 4) Kaneka Corporation "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, Inc. 8) Takasago International Corporation "Butter Flavor" 9) "Refined Salt" manufactured by the Salt Industry Center Foundation 10) "Million" by Nisshin Flour Milling Co., Ltd. 11) "Violet" by Nisshin Flour Milling Co., Ltd. 12) Kaneka Corporation "Kaneka East GK" 13) ``Jabirato P'' manufactured by Nissin Sugar Co., Ltd. 14) Eggs produced by Akagi Egg GP Center Co., Ltd. 15) Kaneka Corporation "Everlight G" 16) Megmilk Snow Brand "Skimmed Milk Powder" 17) Kaneka Corporation "New Food C"

[0045] <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 directly touched with the hand is better than that of Example 6, the feel is plastic and firm, and the sheet moldability is extremely good 4 points: The feel when touched directly with the hand is the same as that of Example 6, and it has a plastic and firm feel, and the sheet moldability is good. 3 points: The feel when touched directly with the hand is inferior to that of Example 6, and although it has plasticity, it feels a little soft, but the sheet moldability is good. 2 points: The feel when touched directly with the hand is worse than that of Example 6, the plasticity feels soft or hard to the touch, and the sheet moldability is poor 1 point: The feel when touched directly with the hand is much worse than that of Example 6, the plasticity is very soft or hard to the touch, and the sheet moldability is extremely poor

[0046] <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, with slight unevenness in the roll-in margarine within the dough, but it spreads evenly. 3 points: Inferior to Example 5, the roll-in margarine is unevenly distributed within the dough, but it spreads almost evenly. 2 points: Worse than Example 5, there are clearly areas in the dough where the roll-in margarine is not evenly spread. 1 point: Much worse than Example 5, the roll-in margarine does not spread and forms lumps in the dough, and cracks are observed in the roll-in margarine

[0047] <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 chewy. 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 slightly kneaded in, resulting in a dough with slightly inferior firmness. 2 points: Worse than Example 5, roll-in margarine was kneaded into the dough, and the dough was weak in firmness 1 point: Much worse than Example 5. The roll-in margarine was completely kneaded into the dough, and the dough did not feel firm.

[0048] <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 score. 5 points: Better than Example 6, very strong softness and very good melt-in-the-mouth feel 4 points: Equivalent to Example 6, with a strong sense of softness and good melt-in-the-mouth feel 3 points: Slightly inferior to Example 6, but still feels soft and melts in the mouth well 2 points: Worse than Example 6, not very soft or melts in the mouth poorly 1 point: Extremely worse than Example 6, not feeling soft and also very poor in melting in the mouth

[0049] <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: Sheet moldability, extensibility at 10°C, extensibility at 20°C, and Danish texture all meet the criteria of 4.0 to 5.0 points. B: The sheet moldability, extensibility at 10°C, extensibility at 20°C, and Danish texture are all rated at 3.5 or more and less than 5.0 points, with at least one being rated at 3.5 or more and less than 4.0 points. C: The sheet moldability, extensibility at 10°C, extensibility at 20°C, and Danish texture were all rated at 3.0 or more and less than 5.0 points, with at least one being rated at 3.0 or more and less than 3.5. D: The sheet moldability, extensibility at 10°C, extensibility at 20°C, and Danish texture were all rated at 2.0 or more and less than 5.0 points, with at least one being rated at 2.0 or more and less than 3.0. E: At least one of the following evaluations was less than 2.0: sheet moldability, extensibility at 10°C, extensibility at 20°C, and Danish texture

[0050] (Production Example 1) Preparation of interesterified oil 1 100 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 1.

[0051] (Production Example 2) Preparation of interesterified oil 2 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.).

[0052] (Production Example 3) Preparation of interesterified oil 3 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).

[0053] (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).

[0054] 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 65-70°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 80-85°C for 20 minutes, and then maintained at 65-70°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 then introduced into a molding device 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.

[0055] 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 to obtain 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 pieces, 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 stretched to a thickness of 2.5mm using a reverse sheeter adjusted to a thickness of 2.5mm. The 2.5mm thick dough was shaped into a Danish pastry, and the final fermentation was carried out in a proofer at 35°C and 70% humidity for 1 hour, followed by baking in an oven at 200°C for 15 minutes to obtain a Danish pastry. The texture evaluation results of the resulting Danish pastry are shown in Table 1.

[0056] [Table 1]

[0057] [Table 2]

[0058] Example 2: Preparation of roll-in margarine and Danish pastry According to the formulation 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 32.2 parts by weight, and interesterified oil 2 (Production Example 2), which is an interesterified oil of lauric fat and palm-based fat, was changed from 12.1 parts by weight to 16.1 parts by weight, and interesterified oil 4 (Production Example 4), which is an interesterified oil of lauric fat and palm-based fat and an interesterified oil other than palm oil, was further mixed with 9.7 parts by weight to prepare an oil and fat mixture. Roll-in margarine was obtained in the same manner as in Example 1. The sheet moldability and spreadability at 10°C and 20°C of the resulting roll-in margarine during production 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.

[0059] 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 by 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, and laurelcin extremely hardened rapeseed 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 extremely hardened palm kernel oil, which is an extremely hardened oil of lauric fat, according to the formulation in Table 1. The sheet moldability and spreadability at 10°C and 20°C of the resulting roll-in margarine during production are 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.

[0060] Example 4: Preparation of roll-in margarine and Danish pastry According to the formulation 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-based fat, was added 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-based fat, to prepare an oil and fat mixture. Roll-in margarine was obtained in the same manner as in Example 1, except that the sheet moldability and spreadability at 10°C and 20°C during production of the obtained 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.

[0061] (Comparative Example 1) Preparation of roll-in margarine and Danish According to the formulation 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 24.1 parts by weight, and rapeseed oil was changed from 20.1 parts by weight to 26.6 parts by weight. 2.4 parts by weight of laurel rapeseed oil, which is an extremely hydrogenated oil other than lauric fats and oils, was replaced with 1.6 parts by weight of extremely hydrogenated palm oil. 20.1 parts by weight of interesterified oil 3 (Production Example 3) was replaced with 12.1 parts by weight of interesterified oil 2 (Production Example 2), which is an interesterified oil of lauric fats and palm-based fats. Furthermore, 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, was mixed to prepare an oil and fat mixture. Roll-in margarine was obtained in the same manner as in Example 1. Evaluations of sheet moldability and spreadability 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.

[0062] (Comparative Example 2) Preparation of roll-in margarine and Danish 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 the amount of 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, and the amount of rapeseed oil was changed from 20.1 parts by weight to 16.1 parts by weight, and 1.6 parts by weight of extremely hydrogenated palm oil and 2.4 parts by weight of extremely hydrogenated palm kernel oil were mixed in place of 2.4 parts by weight of extremely hydrogenated lauric fat and rapeseed oil, which is an extremely hydrogenated oil other than lauric fat and oil, respectively. The sheet moldability and spreadability at 10°C and 20°C of the resulting roll-in margarine during production 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.

[0063] As is clear from Table 1, the roll-in margarines of Examples 1 to 4, which contained 35 to 70 wt % of interesterified 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 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, and the texture of the resulting Danish pastries was also good, and the overall evaluation was also good. In particular, the roll-in margarines of Examples 1 to 3, which contained interesterified oil of lauric fat and palm fat and / or extremely hardened oil of lauric fat, received an overall evaluation of A, which was extremely good.

[0064] On the other hand, the roll-in margarine of Comparative Example 1, in which the interesterified palm oil was as low as 30% by weight based on the total fats and oils in the oil phase, was evaluated as having poor sheet moldability and spreadability at 10° C. and extremely poor spreadability at 20° C., and the resulting Danish pastries had an insufficiently soft texture.The roll-in margarine of Comparative Example 2, in which the interesterified palm oil was as high as 75% by weight based on the total fats and oils in the oil phase, was evaluated as having poor spreadability at 10° C. and 20° C., and the resulting Danish pastries had an inferior soft texture.

[0065] Example 5: Preparation of roll-in margarine and Danish pastry According to the formulation in Table 3, interesterified oil 1 (Production Example 1), which is an interesterified oil of palm oil, was changed 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, 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, interesterified oil 4 (Production Example 4), which is an interesterified oil other than an interesterified oil of lauric fats and palm-based fats and oils, was mixed with 4.0 parts by weight to prepare an oil and fat mixture. Roll-in margarine was obtained in the same manner as in Example 1. Table 3 shows the evaluation of sheet moldability and spreadability at 10°C and 20°C during the production 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 3.

[0066] [Table 3]

[0067] 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, according to the formulation in Table 3, 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), 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. The sheet moldability and spreadability at 10°C and 20°C during the production 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.

[0068] (Comparative Example 3) Preparation of roll-in margarine and Danish According to the formulation of Table 3, interesterified oil 1 (Production Example 1), which is an interesterified oil of palm oil, was changed 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 hydrogenated oil, which is an extremely hydrogenated 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, 4.0 parts by weight of extremely hydrogenated palm kernel oil, which is an extremely hydrogenated oil of lauric fats and oils, and 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, were mixed together to prepare an oil and fat mixture. Except for this, 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 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.

[0069] (Comparative Example 4) Preparation of roll-in margarine and Danish According to the formulation in Table 3, 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, rapeseed oil from 20.1 parts by weight to 32.2 parts by weight, and laurelcin extremely hydrogenated 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 as the interesterified oil of lauric fats and palm fats and oils, interesterified oil 3 (Production Example 3), 6.4 parts by weight was mixed in place of interesterified oil 2 (Production Example 2), 12.1 parts by weight, to prepare an oil and fat mixture. Roll-in margarine was obtained in the same manner as in Example 1. Table 3 shows the evaluation of sheet moldability and spreadability at 10°C and 20°C during the production of the obtained 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 3.

[0070] As is clear from Table 3, the roll-in margarines of Examples 1, 5 and 6, which contain 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, 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, which contained only 8% by weight of liquid oil in the oil phase, was evaluated as having poor spreadability at 10° C. and extremely poor spreadability at 20° C., and the resulting Danish pastries had an insufficiently soft texture. The roll-in margarine of Comparative Example 4, which contained a high amount of liquid oil in the oil phase (40% by weight), was evaluated as having poor sheet moldability and extremely poor spreadability at 20° C., and the resulting Danish pastries had an insufficiently soft texture.

[0071] (Comparative Example 5) Preparation of roll-in margarine and Danish According to the formulation 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 44.3 parts by weight, and rapeseed oil was changed from 20.1 parts by weight to 24.2 parts by weight. As an extremely hydrogenated oil other than lauric fats and oils, 2.4 parts by weight of lauricin rapeseed extremely hydrogenated oil was changed to 0.4 parts by weight of extremely hydrogenated palm oil. As an interesterified oil of lauric fats and palm-based fats and oils, interesterified oil 2 (Production Example 2), which is an interesterified oil of lauric fats and palm-based fats and oils, was changed from 12.1 parts by weight to 8.0 parts by weight of interesterified oil 3 (Production Example 3). Furthermore, an oil and fat mixture was prepared by mixing 3.6 parts by weight of interesterified oil 4 (Production Example 4), which is an interesterified oil other than the interesterified oil of palm oil and lauric fats and palm-based fats and oil ... 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.

[0072] [Table 4]

[0073] (Comparative Example 6) Preparation of roll-in margarine and Danish According to the formulation 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 38.6 parts by weight, rapeseed oil from 20.1 parts by weight to 24.2 parts by weight, the extremely hydrogenated oil other than lauric fats and oils was changed from 2.4 parts by weight of low-elucine rapeseed extremely hydrogenated oil to 4.8 parts by weight of high-elucine rapeseed extremely hydrogenated oil, interesterified oil 2 (Production Example 2), which is an interesterified oil of lauric fats and palm-based fats and oils, was changed from 12.1 parts by weight to 6.4 parts by weight, and interesterified oil 4 (Production Example 4), which is an interesterified oil other than the interesterified oil of lauric fats and palm-based fats and oils and oils, was further mixed with 6.5 parts by weight to prepare an oil and fat mixture. 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 production 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.

[0074] As is clear from Table 4, the roll-in margarine of Example 1, which contains 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, based on the total fats and oils 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.

[0075] Example 7: Preparation of roll-in margarine and Danish pastry According to the formulation 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 39.6 parts by weight, rapeseed oil from 20.1 parts by weight to 12.5 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 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 other than an interesterified oil of lauric fats and palm-based fats and palm oil, was mixed with 3.5 parts by weight 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 29.5 parts by weight. Table 4 shows the evaluation of sheet moldability and spreadability at 10 ° C and 20 ° C during the production of the obtained 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.

[0076] Example 8: Preparation of roll-in margarine and Danish pastry According to the formulation 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 41.1 parts by weight, rapeseed oil from 20.1 parts by weight to 31.5 parts by weight, laurel 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 fats, was changed from 12.1 parts by weight to 14.3 parts by weight, and 5.7 parts by weight of extremely hardened palm kernel oil, which is an extremely hardened oil of lauric fats and oils, 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 3.5 parts by weight. Table 4 shows the evaluation of sheet moldability and spreadability at 10 ° C. and 20 ° C. during the production 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.

[0077] (Comparative Example 7) Preparation of roll-in margarine and Danish According to the formulation in Table 4, 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 28.6 parts by weight, the amount of rapeseed oil was changed from 20.1 parts by weight to 20.6 parts by weight, and the amount of lauricin rapeseed extremely hydrogenated 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. In addition, 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, 12.1 parts by weight of interesterified oil 2 (Production Example 2) was not added, and 9.6 parts by weight of 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, was mixed to prepare an oil and fat mixture. Further, 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.

[0078] (Comparative Example 8) Preparation of roll-in margarine and Danish According to the formulation in Table 4, 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 42.8 parts by weight, the amount of rapeseed oil was changed from 20.1 parts by weight to 16.9 parts by weight, and the amount of lauricin rapeseed extremely hydrogenated oil, which is an extremely hydrogenated oil other than lauric fats and oils, was changed from 2.4 parts by weight to 2.0 parts by weight. 17.9 parts by weight of extremely hydrogenated palm kernel oil, which is an extremely hydrogenated oil of lauric fats and oils, was also added. Furthermore, 12.1 parts by weight of interesterified oil 2 (Production Example 2) was not added, and 19.9 parts by weight of 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, was mixed to prepare an oil and fat mixture. Roll-in margarine was obtained in the same manner as in Example 1, except that no aqueous phase was added. The sheet moldability and spreadability at 10 ° C. and 20 ° C. during the production of the resulting roll-in margarine were evaluated. Table 4 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 4.

[0079] 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, 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.

[0080] (Example 9) Preparation of roll-in margarine and Danish According to the formulation in Table 5, interesterified oil 1 (Production Example 1), which is an interesterified oil of palm oil, was changed from 45.9 parts by weight to 36.2 parts by weight, rapeseed oil from 20.1 parts by weight to 18.5 parts by weight, laurelsine rapeseed extremely hydrogenated oil, which is an extremely hydrogenated 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 fats, was changed from 12.1 parts by weight to 16.1 parts by weight, and further mixed with 8.1 parts by weight of palm kernel oil, which is an extremely hydrogenated oil of lauric fats and oils, to prepare an oil and fat mixture. Roll-in margarine was obtained in the same manner as in Example 1. Table 5 shows the evaluation of sheet moldability and spreadability at 10°C and 20°C during the production 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 5.

[0081] [Table 5]

[0082] As is clear from Table 5, the roll-in margarines of Examples 1 to 6 and 9, which contained 35 to 70 wt% of interesterified 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 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

1. 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.

2. 2. The roll-in margarine according to claim 1, wherein the palmitic acid / lauric acid (weight ratio) in the constituent fatty acids of all the fats and oils in the oil phase is 4 to 90.

3. 3. The roll-in margarine according to claim 2, wherein the constituent fatty acid, lauric acid, is derived from an interesterified oil of lauric fat and palm fat and / or an extremely hardened oil of lauric fat.

4. A layered puffed food dough containing the roll-in margarine according to any one of claims 1 to 3.

5. A layered puffed food product obtained by baking the dough for layered puffed food according to claim 4.

6. 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. 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.

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