| 摘要 |
PURPOSE:To produce easily, efficiently and economically a solid and powdery roux, rich in fluidity, and having good moldability and releasability and improved flavor and nutritive value, by using a large amount of liquid raw materials. CONSTITUTION:<=35% fat or oil heated at 80-100 deg.C is mixed with >=35% soft wheat flour containing 0.1-1% sucrose ester of a fatty acid, and heated at 110- 120 deg.C while stirred at about 40rpm with agitating blades. 3-10% liquid raw materials, e.g. date paste, honey or tommato paste, is incorporated with the above-mentioned mixture, and the heating is stopped to stirr the resultant mixture for a given time in the same manner as in the above-mentioned method. The resultant mixture having the fluidity imparted thereto is molded in a mold to give a solid roux or the mixture having the fluidity is incorporated with 2- 10% powder containing a large amount of soybean protein powder or protein and stirred and mixed at about 20rpm with agitating blades, powdered, sieved and naturally cooled to afford a powdery roux. |
