| 摘要 |
PURPOSE:To prevent the boiling over of sauce during heating, and to provide the titled sauce mix giving white sauce in single vessel, by adding a surface active agent to a mixture of wheat flour and a subsidiary seasoning material. CONSTITUTION:Wheat flour, especially roast wheat flour in view of the taste and flavor, is mixed with a seasoning subsidiary material composed of e.g. whole milk powder, cheese powder, sodium glutamate, salt, powdered oil or fat, dried vegetable, spice, etc., and a specific amount of a surface active agent is added to the mixture to obtain the objective sacue mix. The amounts of the wheat flour and the seasoning material are about 30-50% and about 50-70% based on the whole sauce mix, respectively. The surface active agent is, e.g. a compound having hydrophilic group and hydrophobic group in the molecule and usable for the preparation of goods, e.g. lecithin, glycerol fatty acid ester, etc. White sauce and the cooked food such as gratin can be prepared from the obtained white sauce mix. The amount of the surface active agent is preferably 0.1-2.0%, especially 0.2-1.5% for lecithin based on the whole sauce mix. |
