ROUX OF LOW OIL-AND-FAT CONTENT CONTAINING EXTRACT OBTAINED FROM RED ALGAE

摘要

PROBLEM TO BE SOLVED: To provide a roux having good palate feeling in spite of having low oil-and-fat content, and intended for low-caloric food. SOLUTION: This roux is characterized by containing starch and/or thickening substances other than the starch, and an extract obtained from red algae, and <=10 mass % of oil-and-fat.