| 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 100-200&mu m average grain) and further preferably <=10wt.% oil and fat such as cow fat and <=5wt. |