| 摘要 |
<P>PROBLEM TO BE SOLVED: To efficiently produce solid roux without affecting taste of the solid roux excellent in appearance without having oil-floating on the surface of the roux after cooling to be solidified. <P>SOLUTION: The solid roux is obtained by adding a certain amount of diglycerol oleate to an instant roux added with a plenty of milk processing raw material. <P>COPYRIGHT: (C)2004,JPO |
