| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a roux and a white sauce having a white-based color tone bringing colors of ingredients to be conspicuous and having scent and hot taste peculiar to curry, especially those matching to rice. <P>SOLUTION: When the color tone is expressed by Lab formula, the roux satisfies 35≤L≤60, -4≤aL≤6 and 8≤bL≤28 or the white sauce satisfies 45≤L≤80, -4≤aL≤-1 and 16≤bL≤20. The roux is added with and/or improved in curry like scent and hot taste by bringing the roux to contain ≥1 species selected from a group consisting of milk feedstock, processed milk products, margarine, cream powder and vegetable oil and fat cream, and capsaicin and in addition, cumin and Cardamom. The method for producing the white sauce includes a process for heating and mixing the roux with ≥1 species selected from a group consisting of milk feedstock, processed milk products, margarine, cream powder and vegetable oil and fat cream. <P>COPYRIGHT: (C)2007,JPO&INPIT |
