Title:
METHOD FOR PRODUCING ROUX
Document Type and Number:
WIPO Patent Application WO/2019/111944
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing a method for producing a roux having improved cooked flavor. A mixture of a water-based raw material and a second oil or fat is added to a first roux material containing a starchy raw material and a first oil or fat to prepare a second roux material, then the temperature of the second roux material is risen to a desired temperature ranging from 70 to 130°C at a rate of 0.3 to 2.4°C/min., and then the second roux material is subjected to a heat treatment at a temperature of 70 to 130°C under specified conditions. In this manner, the cooked flavor of the produced roux with respect to flavor richness and smell can be improved.
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Inventors:
NAGATOMI MARI (JP)
KISHI SAKURA (JP)
SHIMIZU SHINTARO (JP)
KISHI SAKURA (JP)
SHIMIZU SHINTARO (JP)
Application Number:
PCT/JP2018/044715
Publication Date:
June 13, 2019
Filing Date:
December 05, 2018
Export Citation:
Assignee:
HOUSE FOODS CORP (JP)
International Classes:
A23L23/10
Foreign References:
| JP2014068540A | 2014-04-21 | |||
| JP2004008043A | 2004-01-15 | |||
| JPH10327823A | 1998-12-15 | |||
| JPH09222A | 1997-01-07 | |||
| JP2003052340A | 2003-02-25 | |||
| JP2001178628A | 2001-07-03 | |||
| JP2004154028A | 2004-06-03 |
Attorney, Agent or Firm:
TANAKA Shinichiro et al. (JP)
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