ROUX OF LOW OIL-AND-FAT CONTENT CONTAINING HEAT-TREATED PULVERIZED MEAT

摘要

PROBLEM TO BE SOLVED: To provide a roux having body taste, excellent taste and intended for low-caloric food. SOLUTION: This roux is characterized by containing starch and/or thickening substances other than the starch, and heat-treated pulverized meat, and <=10 mass % of oil and fat; wherein the heat-treated pulverized meat has such a size as to be passable through a sieve of 5,600 μm meshes but impassable through a sieve of 850 μm meshes.