| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for industrially easily producing a brown sauce having quality equal to the brown sauce made by a professional cook. SOLUTION: This brown sauce is produced by boiling a liquid obtained by boiling and extracting roasted meats, with a liquid obtained by boiling and extracting stir-fried vegetables, and a roux, preferably a brown roux, or by fractionating the liquid obtained by boiling and extracting the boiled roasted meats, allowing a proteolytic enzyme to act on the residue to provide a protein- degraded liquid, and using the protein-degraded liquid, or a protein-hydrolyzed liquid obtained by allowing the proteolytic enzyme to act on the above fractionated liquid obtained by the extraction, or on the roasted meats as it is without boiling, the liquid obtained by boiling and extracting the stir-fried vegetables, and the roux, preferably the brown roux. |
