| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide new dried wheat flour and/or dried corn starch for shortening time to heat roux to a prescribed amount of water in order to allow normal temperature long term preservation by decreasing an amount of water of roux before heating, producing white roux with flavor of less heating feeling compared to conventional roux, and smoothening physical properties of roux during hot mixing by decreasing an amount of water of roux. <P>SOLUTION: A method for producing roux includes: a step of obtaining dried wheat flour by drying wheat flour to a moisture content of 1-4.5 mass% by air flow drying or fluid-bed drying; a step of obtaining wheat flour roux by using 30-60 pts.mass of the dried wheat flour based on 40-70 pts.mass of oil and fat, and heat mixing the dried wheat flour and oil and fat; and a step of obtaining roux of a moisture content of 1-5 mass% by adding a powdery raw material, or further a paste raw material if necessary, to the wheat flour roux followed by hot mixing. <P>COPYRIGHT: (C)2011,JPO&INPIT |
