| 摘要 |
PROBLEM TO BE SOLVED: To obtain roux having smooth and characteristic viscosity and capable of cooking curry, stew, etc., excellent in palatability, texture and quality by including a prescribed amount of a ground material of vegetable or fruit, vegetable fiber, etc. SOLUTION: This roux contains >=2wt.% one or more foods selected from a ground material of vegetable such as carrot and fruit such as mango, vegetable fiber and cellulose (preferably having 100-200μm average grain) and further preferably <=10wt.% oil and fat such as cow fat and <=5wt.% starch. Furthermore, the roux for adding water and carrying out heat cooking is obtained by carrying out heat treatment of one or more foods selected from at least ground material of vegetable and fruit, vegetable fiber and cellulose and taste raw material at <100 deg.C. |
