As for topic of this invention, in the dot of the food impression and flavor etc, there are times when the water die emulsified oil constituent in the oil for roll-in whose it is possible to prepare the grain powder stratified food and that kind of grain powder stratified food which possess the feature which until recently is not offered. Oil and fat 35 - 70 weight %, 0.05 - 5 weight % and the flavor material is included with dry matter conversion, by the fact that the water die emulsified oil constituent in the oil for roll-in is used, especially, you snap the adhesiveness protein material and you can obtain the new food impression by the fact that number is designated as 3 - 24 formation, until recently without of being and the grain powder stratified food which shows flavor. This grain powder stratified food shows satisfactory appearance without either peeling of oil off and formation when calcining happening.The albumen 0.05 - 5 weight % is included with dry matter conversion, by the fact that the water die emulsified oil constituent in the oil for roll-in is used, especially, you snap and you can obtain the new food impression by the fact that number is designated as 3 - 24 formation, until recently without of being and the grain powder stratified food which shows flavor. This grain powder stratified food shows satisfactory appearance without either peeling of oil off and formation when calcining happening.本発明の課題は、食感や風味などの点で、従来にない特徴を有する穀粉層状食品、そのような穀粉層状食品を調製することが可能なロールイン用油中水型乳化油脂組成物を提供することにある。油脂35~70重量%、接着性蛋白質素材を乾燥物換算で0.05~5重量%および風味素材を含む、ロールイン用油中水型乳化油脂組成物を使用することで、特に、折り数を3~24層とすることで、従来にない新しい食感や風味を示す穀粉層状食品を得ることができる。この穀粉層状食品は、焼成時のオイルオフや層のはがれが起こることもなく、良好な外観を示す。卵白を乾燥物換算で0.05~5重量%含む、ロールイン用油中水型乳化油脂組成物を使用することで、特に、折り数を3~24層とすることで、従来にない新しい食感や風味を示す穀粉層状食品を得ることができる。この穀粉層状食品は、焼成時のオイルオフや層のはがれが起こることもなく、良好な外観を示す。
