METHOD FOR PRODUCING WHEAT FLOUR ROUX, WHEAT FLOUR ROUX, AND CURRY ROUX AND STEW ROUX USING THE WHEAT FLOUR ROUX

摘要

PROBLEM TO BE SOLVED: To provide a method for efficiently producing in a short time low calorie food product-oriented wheat flour roux (white roux) having a low viscosity, low moisture content, a white color tone, excellent flavor, and less fat content, and curry roux and stew roux as low calorie food, using the wheat flour roux, excellent in flavor, and having less fat content.;SOLUTION: A method for producing wheat flour roux includes: quickly evaporating water contained in a mixed raw material through at least one time reduced pressure mixing process under reduced pressure environment required for preparing a pasty mixed raw material at a product temperature of the mixed raw material of 100°C or more, during heating and mixing the mixed raw material having as the essential components, fat and wheat flour at a mass ratio of 2 or less, based on the fat; cooling the mixed raw material by evaporation heat to 100°C or less; and preparing an even pasty mixed raw material with fluidity so as to prepare wheat flour roux having water content of 3.0 mass% or less.;COPYRIGHT: (C)2015,JPO&INPIT