ROUX AND METHOD FOR PRODUCING FOOD

To provide a roux having an improved flavor of a solanaceous ingredient.SOLUTION: A method for producing a roux includes the steps of: heating a first mixture including oil and fat, a starchy ingredient, and a solanaceous ingredient to prepare a heated mixture; and heating a second mixture including...

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Hauptverfasser:	IKEGAI TATSUYA, KAWANAMI KATSUAKI, TAKASAWA YUME
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator	IKEGAI TATSUYA KAWANAMI KATSUAKI TAKASAWA YUME
description	To provide a roux having an improved flavor of a solanaceous ingredient.SOLUTION: A method for producing a roux includes the steps of: heating a first mixture including oil and fat, a starchy ingredient, and a solanaceous ingredient to prepare a heated mixture; and heating a second mixture including the heated mixture and a flavor ingredient to prepare a molten roux. The content of the oil and fat in the heated mixture is 20 mass% or more.SELECTED DRAWING: None 【課題】本発明は、ナス科の原料の風味を高めたルウを提供することを目的としている。【解決手段】本発明のルウの製造方法は、油脂と、澱粉質原料と、ナス科の原料とを含む第１の混合物を加熱して、加熱処理混合物を調製する工程、及び、前記加熱処理混合物と風味原料とを含む第２の混合物を加熱して、溶融状のルウを調製する工程を含んでおり、前記加熱処理混合物中の前記油脂の割合が、２０質量％以上である。【選択図】なし
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The content of the oil and fat in the heated mixture is 20 mass% or more.SELECTED DRAWING: None 【課題】本発明は、ナス科の原料の風味を高めたルウを提供することを目的としている。【解決手段】本発明のルウの製造方法は、油脂と、澱粉質原料と、ナス科の原料とを含む第１の混合物を加熱して、加熱処理混合物を調製する工程、及び、前記加熱処理混合物と風味原料とを含む第２の混合物を加熱して、溶融状のルウを調製する工程を含んでおり、前記加熱処理混合物中の前記油脂の割合が、２０質量％以上である。【選択図】なし</description><language>eng ; jpn</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2022</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220316&DB=EPODOC&CC=JP&NR=2022043986A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25544,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220316&DB=EPODOC&CC=JP&NR=2022043986A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>IKEGAI TATSUYA</creatorcontrib><creatorcontrib>KAWANAMI KATSUAKI</creatorcontrib><creatorcontrib>TAKASAWA YUME</creatorcontrib><title>ROUX AND METHOD FOR PRODUCING FOOD</title><description>To provide a roux having an improved flavor of a solanaceous ingredient.SOLUTION: A method for producing a roux includes the steps of: heating a first mixture including oil and fat, a starchy ingredient, and a solanaceous ingredient to prepare a heated mixture; and heating a second mixture including the heated mixture and a flavor ingredient to prepare a molten roux. 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subjects	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title	ROUX AND METHOD FOR PRODUCING FOOD
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