| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a plastic oil-and-fat composition for roll-in use giving a lamellar baked bread capable of keeping crispy texture for a long time after production and having good meltability in the palate and to provide a lamellar wheat flour puffed food produced by using the plastic oil-and-fat composition for roll-in use. <P>SOLUTION: The plastic oil-and-fat composition for roll-in use contains an oil-and-fat A, an oil-and-fat B and an oil-and-fat C in an oil phase, wherein the oil-and-fat A is an interesterified fat containing 20-60 mass% 12-14C saturated fatty acid and 40-80 mass% 16-18C saturated fatty acid in the total fatty acid constituting the oil-and-fat A, the oil-and-fat B contains 25-38 mass% 16C saturated fatty acid, 0.5-6 mass% 18C saturated fatty acid and 40-60 mass% 18C mono-unsaturated fatty acid in the total fatty acid constituting the oil-and-fat B, and the oil-and-fat C is a liquid oil. <P>COPYRIGHT: (C)2009,JPO&INPIT |
