| 摘要 |
PROBLEM TO BE SOLVED: To obtain a pasty roux capable of imparting viscosity and taste by a short heat cooking, having excellent appearance, palatability and quality and useful for carry, stew, or the like, by including respectively specific amounts of fiber of vegetable and fruit and water and adjusting the viscosity within a prescribed range. SOLUTION: This roux contains 0.1-30 wt.% (on solid basis) of fiber of vegetables and fruits and 35-70 wt.% of water, has a viscosity of 500-200,000 cP and a starch content of <=10 wt.% and is essentially free from ungelatinized starch. The solid component is preferably a ground product produced by grinding blanched, steamed or roasted vegetables or fruits. |
