To obtain a roll-in emulsified oil and fat composition which, although being a blend that contains essentially no trans acids, has favorable malleability, and imparts a moist texture to baked croissants, and to obtain a croissant pastry using this roll-in emulsified oil and fat composition.The inventors discovered that a roll-in emulsified oil and fat composition containing a blend of a specific amount of SOS (2-oleo-1,3-distearin) and a large amount of a liquid oil exhibits favorable malleability when preparing pastry for croissants and the like, and after baking, yields an extremely moist texture. Furthermore, even if this type of blend contains only a small amount of milk fat, the large amount of liquid oil in the blend has the effect of producing a strong milk taste.本發明之課題在於獲得一種裹油(roll-in)用乳化油脂組成物,其係實質上不含反式酸的組成且展延性良好,烘焙後的可頌麵包展現多汁的口感,並在於獲得使用該裹油用乳化油脂組成物之可頌麵包油酥麵皮。本案發明人發現:摻合特定量之SOS(2-油醯基-1,3二硬脂酸甘油酯(2-oleo-1,3-diglycerin))與多量液狀油而得的裹油用乳化油脂組成物,在製備可頌麵包等的油酥麵皮時呈現良好的展延性,且烘焙後呈現非常多汁的口感。並且,在如此的組成中,具有即使於乳脂摻合量少的情形仍能由於多量摻合之液狀油的效果而呈現強乳味感的效果,解決了該課題。
