| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide low-fat solid roux having moderate shape retainability and quickly dissolving in its cooking without producing undissolved lumps, and to provide a method for producing the low-fat solid roux. <P>SOLUTION: The low-fat solid roux comprises a starchy material, fat-and-oil and a seasoning, and is 10-25 mass% in fat-and-oil content. The low-fat solid roux is produced by pressure molding, having a core C with a bulk density of ≤1.35 g/cm<SP>3</SP>and a protective layer C' on the surface of the core C. <P>COPYRIGHT: (C)2007,JPO&INPIT |
