| 摘要 |
PURPOSE:To produce a food useful for roux, a seasoning, a soup source, etc., by heating a mixture of a solid fat and another food material up to >=the melting point of the solid fat, admixing a porous material prepared, e.g. by puffing a granulated starch therewith and cooling it. CONSTITUTION:A mixture of a solid fat (the content of the solid fat is >=20wt.%) and another food material (wheat flour, etc.) is heated up to >=the melting point of the solid fat. A porous food material prepared, e.g. by puffing a granulated starch is admixed with the food in which the solid fat is melted in an amount of 20 to 100wt.% based on the solid fat and subsequently cooled to <=the melting point of the solid fat. |
