| 摘要 |
PURPOSE:To efficiently produce a solid roux excellent in appearance and taste. CONSTITUTION:The method for producing a solid roux is characterized by adding a monoglycerol ester of a fatty acid in an amount of 0.4-5wt.% to the roux in cooling and solidifying the roux obtained by carrying out the heating and mixing treatment of a raw material containing wheat flour, edible fats and oils and a seasoning under the following conditions (1) and (2):(1) the upper limit of the cooling atmospheric temperature is 10 deg.C and the lower limit thereof is -30 deg.C and (2) the cooling atmospheric temperature and the cooling time belong to an area above a curve drawn by connecting respective points of -30 deg.C; 10min, -10 deg.C; 15min, -2 deg.C; 20min and 5 deg.C; 25min when the ordinate axis is the cooling atmospheric temperature and the abscissa axis is the cooling time. |
