| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a roux fully having spice aroma and the body of materials of relatively high water content, and to provide a method for producing the roux. <P>SOLUTION: The multilayered roux comprises a plurality of roux layers of a flavory roux layer including a flavor material and a rich roux layer including a rich material. In one embodiment, the flavory roux layer contains the flavor material selected from the group consisting of cardamom, clove, pepper, dry garlic and bouquet garni, but substantially contains neither fruit paste, meat paste, raw garlic, raw ginger nor vegetable paste. <P>COPYRIGHT: (C)2007,JPO&INPIT |
