| 摘要 |
<P>PROBLEM TO BE SOLVED: To solve a problem that a conventional flaky or granular roux does not bring about a taste of body and depth of flavor like well-boiled curry only by pouring hot water on a roux. <P>SOLUTION: A roux prepared by a process for heating and mixing is mixed with another starch-based raw material containing a modified starch and processed into a form such as flake, granule, etc. Consequently, the flaky or granular roux having a deep taste of body and depth of flavor like well-boiled curry only by pouring hot water to the roux is produced. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
