| 摘要 |
PROBLEM TO BE SOLVED: To provide a sugar-containing roll-in margarine in which, even when a low-trans fatty acid fat is used as the raw-material, a sufficient sweetness can be felt without significantly increasing the sugar content, and to provide a layered puffed food using the same and a production method thereof; and further to provide a sugar-containing roll-in margarine that hardly generates syneresis and is good in hygiene and workability, and to provide a layered puffed food using the same and a production method thereof.SOLUTION: Provided is a sugar-containing roll-in margarine in which the trans fatty acid content is less than 5 wt.%, and in which the sugar-containing roll-in margarine in which the trans fatty acid content is less than 5 wt.%, is manufactured by non-homogeneously dispersing 15 to 60 pts.wt. of sugars having a particle size of 300 to 3500 μm per 100 pts.wt. of plastic water-in-oil type emulsified fat composition. |
