WHITE ROUX AND ITS PRODUCTION

PROBLEM TO BE SOLVED: To provide a roux which is unlikely to lumps at an early step of additing milk or water, is not so dusty and compatible with milk and water in preparing a roux for preparing Bechamel sauce and the like by adding milk or water. SOLUTION: This white roux comprises 40-60wt.% of oi...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	KONO HIROSHIGE, MATSUBAYASHI TOSHIHIRO, TAKEGAHARA MASAYOSHI, KAWADE SATOSHI, TANAKA MITSUHARU
Format:	Patent
Sprache:	eng
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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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a roux which is unlikely to lumps at an early step of additing milk or water, is not so dusty and compatible with milk and water in preparing a roux for preparing Bechamel sauce and the like by adding milk or water. SOLUTION: This white roux comprises 40-60wt.% of oil and fat, 30-50wt.% of wheat flour and 5-25wt.% of processed whole egg or processed yolk. This white roux is prepared by admixing wheat flour and processed whole egg or processed yolk to molten oil or fat, until homogenization is attained, and cooling the mixture. The processed whole egg or processed yolk means salted whole egg, salted egg yolk, sugar-added whole egg, sugar-added yolk, acid-added whole egg, acid-added yolk, heat-treated half-denatured whole egg or heat-treated half-denatured yolk.