| 摘要 |
PROBLEM TO BE SOLVED: To provide novel multilayered roux which has ingredient texture, flavor and palate feeling different from those of conventional roux when cooked and eaten after cooked, and which can be easily, efficiently and economically produced.SOLUTION: Multilayered roux includes a laminated structure formed by sandwiching and laminating a low-moisture sheet-like food layer with at least two roux layers. The low-moisture sheet-like food has the following properties: 1. not dissolved in oil and fat ingredient included in the roux; 2. having a specific gravity equal to or lower than the specific gravity of the roux; and 3. having a moisture content of 10 mass% or less. The low-moisture sheet-like food itself is provided with at least one dissolved-roux passage, is provided with at least one dissolved-roux passage between the low-moisture sheet-like food and the wall of a container where the food is housed, or is provided with a dissolved-roux passage formed by fitting both of the passages together, so that the roux layer and the roux in the dissolved-roux passage are connected to each other, housed in the container and hermetically packaged in the container as necessary. |
