Among all the constituent fatty acids of fats and oils, the trans fatty acid content is 5% by weight or less, the S content is 25 to 70% by weight, the P content / S content (weight ratio) is 0.6 to 1, and the transesterification oil is contained. The amount is 10% by weight or less in the whole oil and fat, 10 to 20% by weight of SSS and 15 to 50% by weight of SUS are contained in the whole triglyceride in the fat and oil, and the SSU content / SUS content (weight ratio) is 0. .1-1, cooled to a temperature 20 ° C to 40 ° C lower than the melting point of the oil phase, kneaded, tempered at 15 to 30 ° C for 10 to 100 hours, and then tempered at 30 to 25 ° C for 24 hours. Roll-in margarine that has been left standing.
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