| 摘要 |
PROBLEM TO BE SOLVED: To provide a volume decreased solid roux in which when providing a food product using a roux of a specified quantity, a volume of a roux is reduced, and to provide a solid roux that is excellent in balance of flavor and flavoring.SOLUTION: Provided is a solid roux in which a material including fat and a solid content is heat-mixed, cooled to temperature lower than a melting point of fat, and solidified. The solid roux is that (A) a content of sugar based on the total amount of a solid roux is at most 8 mass%, (B) a ratio of a content of fat based on a content of a solid content other than sugar is at least 40 mass% and at most 60 mass%, and (C) a high sweetness sweetener is included. |
