OLEAGINOUS COMPOSITION FOR ROUX, AND PRODUCING ROUX

摘要

Provided is an oleaginous composition for roux for producing roux that have excellent heat resistance, that are smooth with no roughening or whitening of the roux surface immediately after cooling, and that are delicious (rich-tasting) even though the trans fatty acids are reduced. Also provided is the roux. The roux contains the oleaginous composition for roux wherein the mass ratio of (the content of highly hydrogenated oil from high-erucic acid rapeseed oil/the total content of palm olein interesterified oil and palm stearin) is 0.020-0.070, the total content of (PPO + PPP) making up all the triacylglycerol in the oleaginous composition is 15.0-31.0 mass%, the PPP content making up all the triacylglycerol in the oleaginous composition is 10.0-27.0 mass%, and the StStSt content making up all the triacylglycerol in the oleaginous composition is less than 3.0 mass%.