| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing a roux product with excellent flavor, suppressing roux physical properties from becoming hard when heating, mixing and treating and smoothly performing heating mixing treatment of roux without using an emulsifier or in the case of using, increasing no amount of an emulsifier, and without performing mixing change as a minus on a flavor aspect, such as decrease of a quantity consumed of a water-based raw material or depending on a specific stirring device. <P>SOLUTION: This method for producing the roux product comprises heating, mixing and treating oil and fat, a starch-based raw material, a water-based raw material, and a powder seasoning raw material. In more details, the method comprises adding soybean powder when heating, mixing and treating, or adding soybean powder to any raw material before heating, mixing and treating so as to increase fluidity of a mixture when heating, mixing and treating. <P>COPYRIGHT: (C)2008,JPO&INPIT |
