PROBLEM TO BE SOLVED: To manufacture roll-in margarine without any hygienic problems such as foreign material contamination, good workability in manufacturing a layering food product, obtaining a juicy texture in a manufactured layering food product capable of floating well.SOLUTION: Roll-in margarine is manufactured by: raising the temperature to 10 to 35°C while softening by mixture after cooling water-in-oil-type emulsification fat composition in a state of having fat melted to 0 to 25°C and retaining for 10 to 300 seconds to crystallize, then adjusting viscosity to 10 to 250 Pa s, filling the water-in-oil-type emulsification fat composition after adjustment into pillow type packaging, standing for more than 24 hours at -30°C to 30°C after pressing and stretching into a sheet state after closing the opening of the pillow type packaging.SELECTED DRAWING: NoneCOPYRIGHT: (C)2020,JPO&INPIT【課題】異物混入など衛生上の問題がなく、異物混入など衛生上の問題がなく、層状食品の作製時に作業性が良好で、作製された層状食品でジューシーな食感、及び良好な浮きを達成できるロールインマーガリンを製造すること。【解決手段】油脂が融解した状態の油中水型乳化油脂組成物を、０～２５℃まで冷却して該温度に１０～３００秒保持し晶析せしめた後、混和により軟化させながら１０～３５℃に昇温させて、粘度を１０～２５０Ｐａ・ｓに調整し、調整後の流動状の前記油中水型乳化油脂組成物をピロー包装に充填し、該ピロー包装の口を閉じてからシート状に圧延した後、－３０℃～３０℃で２４時間以上静置することにより、ロールインマーガリンを製造する。【選択図】なし
