| 摘要 |
PURPOSE:To prepare a roux of curry, etc., having excellent taste and flavor in high efficiency by heating a raw material containing oil and fat and starchy material in a roasting pan at a specific temperature for a specific period and cooling the roasted material to a specific temperature within a short time using a twin-screw extruder. CONSTITUTION:A raw material containing an oil and fat (e.g. beef tallow) and a starchy material (e.g. high gluten wheat flour) (especially a raw material containing cheese) is heated with a roasting pan at 75-200 deg.C for 5-90min (preferably at 90-175 deg.C for 10-80min) and cooled to <=70 deg.C within 5 min with a twinscrew extruder to obtain the objective roux. |
