| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing roux, capable of producing the roux which has such physical properties, e.g. viscosity to be equivalent to that of roux made of flour and is excellent in a food feeling and flavor, and capable of producing the highly qualified roux, by avoiding sedimentation of powdered raw materials. SOLUTION: This method for producing roux comprises using at least fats and oils, seasoning raw materials, and 4-18 wt.% of the flour and 8-18 wt.% of cornstarch as starch-based materials, and thermally treating the raw materials at a temperature of >=65 deg.C for the purpose of finishing. The method preferably comprises using at least the oils and fats, the seasoning raw materials, and the starch-based materials, pulverizing hygroscopic powdered materials contained in the raw materials together with the starch-based materials, and thermally treating the raw materials at the temperature of >=65 deg.C for the purpose of finishing. |
