| 摘要 |
PROBLEM TO BE SOLVED: To provide a new method for producing a concentrated pasty roux which does not cause separation of fats, has properties of being readily pushed out from a container and is cookable in the same cooking form as that of a conventional solid curry roux. SOLUTION: This method for producing a pasty roux comprises a process for mixing a raw material composed of fats, a powdery seasoning raw material, a water-based seasoning raw material and an emulsifying agent with stirring, heat-treating the mixture to the melting points of the fats and the emulsifying agent or above, cooling the mixture with stirring to a temperature to make SFC of the fats >=8% and retaining the mixture with stirring in a temperature range from the temperature to make SFC of the fats >=8% to 30 deg.C for 0-20 hours. |
