OIL AND FAT COMPOSITION FOR ROUX, ROUX, AND FOOD PRODUCT USING ROUX

PROBLEM TO BE SOLVED: To provide an oil and fat composition for roux from which food products using roux, such as roux that melts well in the mouth and is glossy, sauces, and cream that resists contraction (cover peeling) even when heated can be obtained, and a food product using the same.SOLUTION:...

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Bibliographische Detailangaben
Hauptverfasser:	SERIZAWA NOBUYUKI, KONDO RYOKO, IIOKA HIROYUKI
Format:	Patent
Sprache:	eng
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide an oil and fat composition for roux from which food products using roux, such as roux that melts well in the mouth and is glossy, sauces, and cream that resists contraction (cover peeling) even when heated can be obtained, and a food product using the same.SOLUTION: A casein digest to be blended in a butter substitute is hydrolyzed in the range of pH 5.2 to 6.2. The oil and fat composition for roux is obtained by emulsifying an aqueous solution containing the casein digest, and oil and fat, in a water-in-oil type. Further, roux is obtained by mixing and heating wheat flour and the oil and fat composition. In addition, a cream croquette (food product using roux) is made as usual using the roux.