| 摘要 |
PROBLEM TO BE SOLVED: To provide a well-flavored layered food of slighter oil content than the case of using water-in-oil-type roll-in margarine, lighter than the case of using starch-containing flour sheet and having good palate feeling, and excellent in folding workability. SOLUTION: The layered food, which is not subjected to yeast fermentation, is characterized by being formed by compounding 100 pts.wt. of wheat flour with 5-150 pts.wt. of an oil-in-water-type filling material for roll-in use comprising a thickening agent, water and fat-and-oil 10-60% in solid fat index (SFC) at 15°C, wherein the proportion of the fat-and-oil in the filling material stands at 30-60 pts.wt. COPYRIGHT: (C)2009,JPO&INPIT
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