FAT AND OIL COMPOSITION FOR ROLL-IN AND ITS PRODUCTION

摘要

PROBLEM TO BE SOLVED: To provide a fat and oil compsn. for roll-in capable of yielding pastries which are good in floating, are soft and well crispy and lessen sticking and adhesion to the teeth without damaging dough at the time of work and a process for producing the same. SOLUTION: This fat and oil compsn. for roll-in is prepd. by using an emulsified liquid which separates an oil phase and a water phase within 120 seconds when the emulsifier is held still after an oil phase component and a water phase component are mixed and emulsified. The compsn. is rapidly cooled and plasticized in the time shorter than the time before the emulsified liquid separates after emulsification. The process for producing the fat and oil compsn. for roll-in is the process for producing the fat and oil compsn. for roll-in using the emulsified liquid which separates the oil phase and the water phase within 120 seconds when the emulsifier is held still after the oil phase component and the water phase component are mixed and emulsified. The compsn. is rapidly cooled and plasticized in the time shorter than the time before the emulsified liquid separates after emulsification.