| 摘要 |
<P>PROBLEM TO BE SOLVED: To produce instant roux improved in taste. <P>SOLUTION: In a process for producing the instant roux including a process for heating and mixing fat and oil, a starch-based raw material and a seasoning material, water is added to dried animal and vegetable raw materials and fat and oil to have 12-20% water content, subsequently the mixture is heated and reacted at 90-120°C for 30-60 minutes. <P>COPYRIGHT: (C)2004,JPO |
