| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for making novel roux having excellent flavor. <P>SOLUTION: The method for making roux comprises the following processes: a process of heating flavor raw material containing moisture-containing food material in a heating pot so as to have a temperature of 100-150°C to obtain seasoning material having a moisture content of 1-15 wt.%; a process of heating wheat flour roux material containing oil and fat and starch-based raw material in a second heating pot to obtain wheat flour roux; and a process of mixing the seasoning material with the wheat flour roux wherein the temperature at the beggining of the mixing is 70-150 °C, and cooling the mixture down to a temperature of 50-65°C to obtain the roux. In the method, the moisture-containing food material can comprise precursor flavor. <P>COPYRIGHT: (C)2004,JPO |
