| Abstract |
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PROBLEM TO BE SOLVED: To obtain roux having smooth and characteristic viscosity and capable of cooking curry, stew, etc., excellent in palatability, texture and quality by including a prescribed amount of a ground material of vegetable or fruit, vegetable fiber, etc SOLUTION: This roux contains 2wt.% one or more foods selected from a ground material of vegetable such as carrot and fruit such as?mango, vegetable fiber and cellulose (preferably having 100-200m average grain) and further preferably 10wt.% oil and fat such as cow fat and 5wt.% starch. F |