| 摘要 |
PURPOSE:To produce a curry roux, stew roux, etc., having a good flavor and an improved sterilization effect to improve the preservability thereof. CONSTITUTION:A method for producing a solid roux is characterized by emulsifying a water-containing flavor substance with an oil in the presence of a specific emulsifier, e.g. a sucrose fatty acid ester containing an unsaturated fatty acid as its fatty acid component or polyglycerol condensed ricinoleic acid ester having a [HLB] of <=3, into a W/0 type emulsion, thermally sterilizing the emulsion or mixing the emulsion with a roux and subsequently sterilizing the mixture, and subsequently molding and solidifying the sterilized product. |
