| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for producing roux with which a dish of hashed meat or stew having such a matured body flavor as to be produced by repeating processes of boiling well for a long period of time together with meat and/or vegetables and letting them mature, can be easily cooked in a short time in households or the like. SOLUTION: This method for producing roux is characteristic in that a raw material containing free amino acids and nucleic acids listed below in (1) and (2) is added, to a roux material containing oils and fats and starchy raw material, each at the rate shown below (the rate indicated when the moisture content of the raw material is 30 wt.%). (1) Free amino acids L-aspartic acid 0.03 to 0.09 wt.% L-glutamic acid 0.06 to 0.20 wt.% L-glycine 0.01 to 0.05 wt.% L-alanine 0.03 to 0.09 wt.% L-arginine 0.05 to 0.23 wt.% (2) Nucleic acids IMP 0.02 to 0.05 wt.% GMP 0.002 to 0.02 wt.%. |
