High productivity roll-in margarine manufacturing method

摘要

A water-in-oil emulsified oil / fat composition in which the oil / fat is in a melted state is cooled to 0 to 25 ° C., held at the temperature for 10 to 300 seconds to crystallize, and then mixed without using a listing tube and a molding nozzle. The viscosity is adjusted to 10 to 250 Pa · s by raising the temperature to 10 to 35 ° C. while being softened, and the adjusted fluid water-in-oil emulsified oil / fat composition is filled in a container and then -30 ° C. The roll-in margarine is produced by allowing it to stand at 30 ° C. for 24 hours or more.