HK40025707A - Method for producing roux - Google Patents

Description

Preparation method of sauce for noodles

Technical Field

The present invention relates to a method for producing a roux having a flavor improved in cooking feeling.

Background

The oil-flour paste is used as a cooking material for cooking curry, stew (Japanese original: シチュー), and rice sauce. In general, characteristics of roux vary not only depending on the kind and amount of raw materials used, but also depending on various conditions such as the order of blending and the heat treatment method, and therefore, many studies have been made on the production method thereof in order to improve the flavor of roux (patent documents 1 to 4).

Documents of the prior art

Patent document

Patent document 1: japanese patent No. 3229838

Patent document 2: japanese patent No. 3229839

Patent document 3: japanese patent No. 3276884

Patent document 4: japanese patent No. 3670986

Disclosure of Invention

Problems to be solved by the invention

Since materials such as flour roux prepared by heating oil and fat and starchy materials contain a large amount of oil and fat and are difficult to mix with water-based materials, it is considered that in order to produce a roux having a flavor higher in cooking feeling than conventional roux, it is important to heat the materials containing oil and fat and starchy materials in a state in which the water-based materials are uniformly mixed. In view of this, the present inventors have tried to prepare a mixture in which an aqueous material and an oil or fat are mixed in advance, and add the mixture to a material containing the oil or fat and a starchy material. Although this method can uniformly mix a material containing an oil or fat and a starchy material with an aqueous material, it still cannot achieve a desired cooking feeling. Accordingly, an object of the present invention is to provide a method for producing a roux having a flavor with an improved cooking feeling.

Means for solving the problems

As a result of further extensive studies to solve the above problems, the present inventors have found that a mixture of an aqueous material and an oil-and-fat is added to a material containing an oil-and-fat and a starchy material, and a heating treatment is performed under specific conditions, whereby a pasta sauce having a desired flavor with improved cooking feeling can be produced, and have completed the present invention.

Namely, the present invention provides a method for producing a roux as described below.

A method for producing a sauce for oily noodles, the method comprising:

(1) adding a mixture of an aqueous material and a 2 nd oil or fat to a 1 st batter material containing a starchy material and the 1 st oil or fat to obtain a 2 nd batter material;

(2) a step of subjecting the 2 nd roux material to a heat treatment,

the step (2) includes: (2-1) a step of raising the product temperature of the 2 nd roux material to a target temperature of 70 to 130 ℃ at a rate of 0.3 to 2.4 ℃/min, and (2-2) a subsequent step of heat-treating the 2 nd roux material at a product temperature in the range of 70 to 130 ℃,

the heating amount of the 2 nd roux material in the step (2-2) exceeds the heating amount of the 2 nd roux material in the step (2-1), and the heating amount is defined by an integrated value of the product temperature and the heat treatment time of the 2 nd roux material.

[ 2] the method according to [ 1], wherein the step (2-1) is completed when the product temperature of the 2 nd batter material reaches a target temperature of 80 to 130 ℃,

in the step (2-2), the 2 nd batter material is heat-treated at a product temperature in the range of 80 to 130 ℃.

[ 3 ] according to the method described in [ 1], wherein the step (2-1) is completed when the product temperature of the 2 nd batter material reaches a target temperature of 70 to 110 ℃,

in the step (2-2), the 2 nd batter material is subjected to heat treatment at a product temperature in the range of 70 to 110 ℃.

Effects of the invention

According to the present invention, the cooked feeling can be improved in the rich body feeling (Japanese text: コク) and the flavor of the produced roux. Therefore, the pasta sauce having a flavor with an improved cooking feeling can be produced.

Detailed Description

The present invention will be described in further detail below.

The "roux" as used herein refers to a cooking material used for cooking curry, stew, rice soup with a cover, beef braised rice, soup, and various sauces. By adding the above-described roux when cooking materials such as meat and vegetables together with water, various dishes can be easily prepared. The form of the roux is not particularly limited as long as it is a form generally used in the art, and may be, for example, any of a block form, a sheet form, a granule form, a powder form, a slurry form, or a liquid form, and preferably a block form (solid roux), a sheet form, or a granule form.

The method for producing a pasta sauce of the present invention comprises a step (step 1) of adding a mixture of a water-based material and a 2 nd oil or fat to a 1 st pasta material containing a starchy material and the 1 st oil or fat to obtain a 2 nd pasta sauce material. The "fat or oil" as used herein refers to a fat or oil such as a natural fat or oil or a processed fat or oil for food. The fat or oil is not particularly limited as long as it can produce the roux, and may be at least 1 selected from animal fats and oils such as butter, beef tallow, and lard, vegetable fats and oils such as margarine, palm oil, cotton seed oil, and corn oil, hardened fats and oils thereof, and the like. The amount of the fat or oil of the 1 st stage is not particularly limited as long as the batter can be produced, and may be, for example, about 10 to about 45 mass%, preferably about 15 to about 40 mass%, based on the total mass of the raw materials of the batter.

The term "starchy material" as used herein refers to a food material containing a starchy material as a main component. The starchy material is not particularly limited as long as it can produce the roux, and may be at least 1 selected from starches such as wheat starch, corn starch, rice starch, potato starch, sweet potato starch, tapioca starch, arrowroot starch, and chemical starch, and grain powders such as flour, corn flour, rice flour, rye flour, buckwheat flour, millet flour, pearl barley flour, and barnyard grass flour. The amount of the starchy material to be blended is not particularly limited as long as the batter can be produced, and may be, for example, about 20 to about 50 mass%, preferably about 25 to about 40 mass%, based on the total mass of the raw materials of the batter.

The 1 st batter material containing the starchy material and the 1 st oil or fat may be a heat-treated mixture such as a batter prepared by heating a raw material containing the starchy material and the 1 st oil or fat using, for example, a heating kettle while stirring and mixing the raw material. The heating conditions for preparing the heat-treated mixture may be appropriately adjusted depending on the type of the produced pasta sauce and/or the types of the starchy material and the 1 st oil or fat, and for example, the material including the starchy material and the 1 st oil or fat may be heated for about 10 to about 90 minutes so that the product temperature is about 60 to about 130 ℃.

The term "aqueous material" as used herein refers to a food material containing a certain amount of water, and may be solid, liquid, or slurry. The water content of the aqueous raw material is not particularly limited, and may be, for example, about 10 mass% or more based on the total mass of the aqueous raw material. The water-based raw material is not particularly limited as long as it can produce the oil paste, and may be at least 1 selected from the group consisting of pulp or extract of fruit (apple, banana, sour chili paste), pulp or extract of livestock meat (beef, chicken, pork), pulp or extract of vegetables (onion, garlic), cheese, fresh cream, and the like.

The aqueous material is added as a mixture with the 2 nd fat to a material containing the starchy material and the 1 st fat. The amount of the water-based raw material and the 2 nd oil or fat is not particularly limited as long as the oil-based batter can be produced, and for example, the water-based raw material may be blended in an amount of about 5 to about 60% by mass, preferably about 5 to about 50% by mass, and the 2 nd oil or fat may be blended in an amount of about 40% by mass or more, preferably about 50% by mass or more, based on the total mass of the mixture. The amount of the mixture to be added may be appropriately adjusted so as to impart a desired flavor, and for example, the mixture may be added to the 1 st roux material in an amount of about 0.01 to about 8 mass% based on the total mass of the raw materials of the roux. The 2 nd fat may be the same fat as the 1 st fat or a different fat. In addition, the mixture may further comprise an emulsifier. As the emulsifier, there can be used, without particular limitation, an emulsifier for food, and for example, lecithin and the like can be used.

The method for producing a roux of the present invention comprises a step (step 2) of heating the 2 nd roux material, wherein the step 2 is a step of raising the product temperature of the 2 nd roux material to a target temperature of between about 70 and about 130 ℃, and comprises a step (step 2-1) of raising the product temperature at a rate of about 0.3 to about 2.4 ℃/min, preferably about 0.5 to about 2.0 ℃/min, more preferably about 0.7 to about 1.8 ℃/min, based on the average value during the temperature raising step, and a subsequent step (step 2-2) of heat-treating the 2 nd roux material at a product temperature of between about 70 and about 130 ℃, wherein the heating amount of the 2 nd roux material in the step 2-2 exceeds the heating amount of the 2 nd roux material in the step 2-1, and the "heating amount" described in the present specification means that the integral value of the 2 nd roux material and the product temperature in the step 2-1 is calculated as an average heating amount of 10 ℃ at 3590 ℃ for example under the condition of 10 ℃ for 10 minutes.

The target temperature in the step 2-1 and the heat treatment temperature in the step 2-2 may be appropriately set according to the type of the prepared roux, as long as they satisfy the relationship of the heating amount. For example, in the case where a fragrant flavor is desired such as curry roux, the step 2-1 may be completed when the product temperature of the 2 nd roux material reaches a target temperature of about 80 to about 130 ℃, preferably about 85 to about 125 ℃, and in the step 2-2, the 2 nd roux material may be heat-treated at a product temperature in the range of about 80 to about 130 ℃, preferably about 85 to about 125 ℃. In the case where a mild flavor (Japanese flavor: まろやかな) is desired such as a stew sauce (Japanese flavor: シチュー ソ ー ス), the step 2-1 may be completed when the product temperature of the 2 nd sauce material reaches a target temperature of about 70 to about 110 ℃, preferably about 75 to about 105 ℃, and in the step 2-2, the condition of heat-treating the 2 nd sauce material at a product temperature in the range of about 70 to about 110 ℃, preferably about 75 to about 105 ℃ may be adopted.

The step 2 may be performed using an apparatus generally used in the art, for example, a heating kettle. The wall temperature of the heating kettle can be adjusted as appropriate so as to achieve the condition of the 2 nd batter material in each step, and for example, the wall temperature of the heating kettle is about 95 ℃ or more, preferably about 100 ℃ or more. The step 1 and the subsequent step 2 may be continuously performed in a heating vessel used for preparing the heat treatment mixture, or the step 1 and/or the step 2 may be performed in a heating vessel different from the heating vessel. It is considered that, when the step 2 (particularly the step 2-1) is performed at the wall surface temperature, the release of water from the aqueous material is promoted as described later, and the progress of the chemical reaction (particularly, maillard reaction and the like) in the 2 nd batter material can be promoted.

The mechanism of improving the cooking feeling in the rich body and flavor of the roux by the method for producing the roux of the present invention is not limited to a specific theory, and it is considered that the improvement of the chemical reactivity in the roux material plays a role, for example. That is, it is considered that, in order to improve miscibility with a material including the starchy material and the 1 st oil or fat, the aqueous material is in a form of a mixture with the 2 nd oil or fat, and the aqueous material is in an emulsified state in the batter material and is coated with the oil or fat, and therefore, it is considered that the aqueous material in such an emulsified state hardly participates in a chemical reaction in the batter material. When the heat treatment is performed for a long time to promote the chemical reaction, even if a strong mellow feeling is generated, the fragrance generated once is scattered during the heat treatment, and as a result, the flavor is reduced. On the other hand, it is considered that if the product temperature of the 2 nd roux material is rapidly increased, that is, the product temperature of the 2 nd roux material is increased to the target temperature at the rate specified in the present invention in the step 2-1, the emulsified state is broken and the water in the aqueous material is released, and therefore, the chemical reaction (particularly, maillard reaction and the like) in the 2 nd roux material can be efficiently promoted. Further, it is considered that when the heating amount is increased in this state, that is, the heating amount of the 2 nd roux material in the step 2-2 is made larger than the heating amount in the step 2-1, the chemical reaction is promoted to produce a rich body and flavor having a cooked feeling. As a result, although the heat treatment time is short, a thick and mellow roux having a strong flavor can be produced.

The method for producing a pasta sauce according to the present invention may further include a step of adding any food material (e.g., 2 nd water-based material, powder material, etc.) or any additive in various forms, as long as the object of the present invention is not impaired. The term "powdery material" as used herein means a powdery food material, and does not include a starchy material. The powder raw material may be added as it is or may be added in a form of a mixture with a small amount of a solvent or a dispersion medium (e.g., oil or water) in advance. As the powder raw material, a powder generally used in the art may be used without particular limitation. The powder material may be, for example, vegetable powder such as granulated sugar, spice, onion powder, salt, milk powder, vegetable fat powder, caramel, defatted soybean, dextrin, amino acid (flavoring agent), or organic acid such as citric acid. As the spices, 1 kind of spice may be used alone, or a mixed spice in which a plurality of kinds of spices are mixed may be used. Examples of the spices include curry powder, garlic powder, coriander (coriander), dill (cumin), caraway (caraway), thyme (thyme), sage, pepper, capsicum, mustard, turmeric, and paprika.

The method for producing a roux of the present invention may further include, after the step 2, a step of cooling the heated roux material (No. 3 roux material) to obtain a roux. In this cooling step, the 3 rd batter material may be cooled naturally by continuously stirring and mixing at room temperature, or may be forcibly cooled in a cooling kettle.

The method for producing the roux of the present invention can be used for producing roux for cooking curry, stew, rice-covered sauce, beef braised rice, soup, and various other sauces. The roux produced by the method for producing roux of the present invention has a rich mellow texture and a good flavor with a cooked texture. By using the oil paste, a food with rich flavor can be prepared.

The present invention will be specifically described below with reference to examples, but the scope of the present invention is not limited to these examples.

[ examples ]

[ example 1]

(1) Adding 30 parts by mass of beef tallow and 30 parts by mass of flour into a heating kettle, heating and stirring the mixture, heating the mixture to 120 ℃ within 50 minutes to prepare flour paste (No. 1 flour paste material), adding 9 parts by mass of flavor raw materials (＊ 1), 1.5 parts by mass of amino acid (seasoning), 10.5 parts by mass of granulated sugar, 10.5 parts by mass of salt and 6 parts by mass of curry powder into the flour paste, heating and stirring the mixture, adding 1.0 part by mass of banana paste and 1.5 parts by mass of beef tallow into the mixture, preparing the No. 2 flour paste material, and adding the No. 2 flour paste material with various raw materials to the product temperature of 81.9 ℃.

(2) (2-1) raising the temperature of the 2 nd roux material from 81.9 ℃ to 93.5 ℃ over 8 minutes (average rate of temperature rise of 1.45 ℃/minute). Then, (2-2) the product temperature of the 2 nd roux material was raised to 100 ℃ over 34 minutes and heat-treated to produce a 3 rd roux material. In this case, the amount of heat applied in step 2-1 was 719 ℃ per minute, and the amount of heat applied in step 2-2 was 3306 ℃ per minute.

(3) The 3 rd roux material was cooled to 65 ℃ or lower, filled in a container, and cooled and solidified, thereby producing a curry roux (solid roux).

(＊ 1 details of flavor materials: 1 part by mass of caramel, 1 part by mass of whole milk powder, and 0.7 part by mass of defatted soybean)

[ example 2]

Curry roux (solid roux) was produced in the same manner as in example 1, except that in (2) of example 1, (2-1) the product temperature of the 2 nd roux material was increased from 80.3 ℃ for 16 minutes to 105 ℃ (average rate of temperature increase of 1.54 ℃/minute), and then, (2-2) the product temperature of the 2 nd roux material was increased to 120 ℃ for 50 minutes and heat-treated. In this case, the amount of heat applied in step 2-1 was 1520 ℃ per minute, and the amount of heat applied in step 2-2 was 5586 ℃ per minute.

[ comparative example 1]

Curry roux (solid roux) was produced in the same manner as in example 1, except that in (2) of example 1, (2-1) the product temperature of the 2 nd roux material was raised from 81.5 ℃ for 22 minutes to 99.6 ℃ (average temperature rise rate of 0.82 ℃/minute), (2-2) the subsequent heat treatment was not performed. In this case, the heating amount in the step 2-1 was 2022 ℃ for minutes.

[ comparative example 2]

A curry roux (solid roux) was produced in the same manner as in example 1, except that (2-1) the product temperature of the 2 nd roux material was increased from 80.1 ℃ for 36 minutes to 90.0 ℃ (average rate of temperature increase of 0.28 ℃/minute), and then (2-2) the product temperature of the 2 nd roux material was increased from 100 minutes to 99.9 ℃ and heat-treated (solid roux) in example 1 (2). In this case, the amount of heat applied in step 2-1 was 3140 ℃ per minute, and the amount of heat applied in step 2-2 was 9494 ℃ per minute.

[ comparative example 3 ]

A curry roux (solid roux) was produced in the same manner as in example 1, except that in (2) of example 1, (2-1) the product temperature of the 2 nd roux material was increased from 81.2 ℃ for 15 minutes to 98.2 ℃ (average rate of temperature increase of 1.13 ℃/minute), and then, (2-2) the product temperature of the 2 nd roux material was increased from 5 minutes to 99.4 ℃ and heat-treated. In this case, the amount of heat applied in step 2-1 was 1371 ℃ for min, and the amount of heat applied in step 2-2 was 495 ℃ for min.

[ test example 1]

Curry sauces were prepared by using the curry roux of any one of examples 1 and 2 and comparative examples 1 to 3.

Specifically, 115 parts by mass of curry sauce and 750 parts by mass of hot water were put into a heating kettle and boiled to prepare curry sauce.

The prepared curry sauce was subjected to sensory evaluation by 5 evaluators (a to E) for its richness and flavor. Other curry sauces were evaluated according to the following 5 grades based on the richness and flavor of the curry sauce of example 1 (richness score 3: having richness suitable for curry and flavor score 3: having flavor suitable for curry). The scores and average scores of the evaluators are shown in table 1.

"Strong mellow feeling"

5: the curry has excellent rich taste

4: curry with strong mellow taste

3: has rich taste suitable for curry

2: the thick and mellow feeling of curry is not sufficient

1: has no strong and mellow feeling of curry

Fragrance "

5: the flavor of curry is extremely excellent

4: curry with strong fragrance

3: has flavor suitable for curry

2: the flavor of curry is not sufficient

1: fragrance without curry

[ Table 1]

The balance between rich body feeling and flavor is good.

The curry powder was more mellow and stronger in baking than example 1.

The taste was weak and the flavor was light (Japanese text: raw っぽい).

The fragrance is weak, and the balance between the mellow feeling and the fragrance is poor.

The taste was weak and the flavor was light.

The curry oil noodle sauce prepared by the step 2-1 has a high heat cooking feeling of flavor and an excellent balance between rich and mellow taste and flavor under the conditions that the temperature rise rate in the step 2-1 is in the range of 0.3 to 2.4 ℃/min and the heating amount in the step 2-2 exceeds the heating amount in the step 2-1. On the other hand, even if the starting temperature and the ending temperature in step 2-1 are about the same as those in the examples, if the temperature increase rate in this step is slow or the heating amount in step 2-2 is insufficient, a rich body and flavor having a cooking feeling cannot be produced.

[ example 3 ]

Curry roux (solid roux) was produced in the same manner as in example 1, except that (2-1) the product temperature of the 2 nd roux material was increased from 80 ℃ for 35 minutes to 91.9 ℃ (average rate of temperature increase of 0.34 ℃/minute), and then (2-2) the product temperature of the 2 nd roux material was increased from 79 minutes to 100 ℃ and heat-treated (example 1). In this case, the heating amount in the step 2-1 was 3034 ℃ C. for minute, and the heating amount in the step 2-2 was 7570 ℃ C. for minute.

[ example 4 ]

Curry roux (solid roux) was produced in the same manner as in example 1, except that in (2) of example 1, (2-1) the product temperature of the 2 nd roux material was increased from 80.8 ℃ for 15 minutes to 92.9 ℃ (average rate of temperature increase of 0.81 ℃/minute), and then, (2-2) the product temperature of the 2 nd roux material was increased from 29 minutes to 100 ℃ and heat-treated. In this case, the amount of heat applied in step 2-1 was 1324 ℃ per minute, and the amount of heat applied in step 2-2 was 2812 ℃ per minute.

[ example 5 ]

Curry roux (solid roux) was produced in the same manner as in example 1, except that in (2) of example 1, (2-1) the product temperature of the 2 nd roux material was increased from 80.3 ℃ for 7 minutes to 92.5 ℃ (average rate of temperature increase of 1.74 ℃/minute), and then, (2-2) the product temperature of the 2 nd roux material was increased from 18 minutes to 100 ℃ and heat-treated. In this case, the amount of heat in step 2-1 was 617 ℃ C. min, and the amount of heat in step 2-2 was 1750 ℃ C. min.

[ test example 2]

Curry sauces were produced by the same method as in test example 1 using the curry roux of any one of examples 3 to 5. Thereafter, the prepared curry sauce was evaluated for its richness and flavor by the same method as in test example 1. The scores and average scores of the evaluators are shown in table 2.

[ Table 2]

In the same manner as in examples 1 and 2, the curry roux of examples 3 to 5 was produced under the conditions that the temperature rise rate in the step 2-1 was in the range of 0.3 to 2.4 ℃/min and the heating amount in the step 2-2 exceeded the heating amount in the step 2-1, and the curry sauce prepared using the curry roux had a high heat-cooked taste of flavor and an excellent balance between rich body and flavor.

[ example 6 ]

(1) 30 parts by mass of beef tallow and 30 parts by mass of flour are put into a heating kettle and heated and stirred, the temperature is raised to 120 ℃ within 50 minutes, and flour roux (the 1 st roux material) is manufactured, 13 parts by mass of flavor raw materials (＊ 2), 2.5 parts by mass of seasonings, 10 parts by mass of granulated sugar and 10 parts by mass of salt are added into the flour roux, and heated and stirred, and then a mixture of 2.0 parts by mass of cheese and 2.5 parts by mass of beef tallow is added to prepare the 2 nd roux material, and the product temperature of the 2 nd roux material after adding various raw materials is 62.8 ℃.

(2) (2-1) raising the temperature of the 2 nd roux material from 62.8 ℃ to 75.3 ℃ over 11 minutes (average rate of temperature rise of 1.14 ℃/minute). Then, (2-2) raising the temperature of the 2 nd roux material to 80 ℃ for 15 minutes and performing heat treatment to produce a 3 rd roux material. In this case, the amount of heat applied in step 2-1 was 772 ℃ per minute, and the amount of heat applied in step 2-2 was 1174 ℃ per minute.

(3) The 3 rd roux material was cooled to 65 ℃ or lower, filled in a container, and cooled and solidified, thereby producing a stew roux (solid roux).

(＊ 2 details of flavor materials: 8 parts by mass of skimmed milk powder, 1 part by mass of dextrin, and 0.5 part by mass of non-dairy creamer)

Stew sauces were prepared using the stew sauce of example 6. Specifically, 90 parts by mass of the sauce for stew dish, 700 parts by mass of hot water, and 100 parts by mass of milk are put into a heating kettle and boiled to prepare the sauce for stew dish. When the stew sauce is eaten, the balance between the richness of milk and the flavor of the sauce with the cooking feeling is good.

[ example 7 ]

A stew sauce (solid sauce) was produced in the same manner as in example 6, except that in (2) of example 6, (2-1) the product temperature of the 2 nd sauce material was increased from 61.3 ℃ to 95 ℃ over 22 minutes (average rate of temperature increase of 1.53 ℃/minute), and then (2-2) the product temperature of the 2 nd sauce material was increased to 100.3 ℃ over 17 minutes and heat-treated. In this case, the amount of heat applied in step 2-1 was 1749 ℃ C. for minute, and the amount of heat applied in step 2-2 was 1758 ℃ C. for minute.

Stew sauce was prepared in the same manner as in example 6 using the stew sauce of example 7. When the stew sauce was eaten, the milk was more mellow than that of example 6, and the flavor having a cooked feeling was also stronger like cheese.

From the above results, it is found that the rich body and the fragrant cooked feeling of the produced roux can be improved by adding a mixture of an aqueous material and a 2 nd fat to a 1 st roux material containing a starchy material and a 1 st fat, raising the product temperature of the prepared 2 nd roux material to a target temperature of 70 to 130 ℃ at a rate of 0.3 to 2.4 ℃/min (step 2-1), and then subsequently heat-treating the 2 nd roux material at a product temperature in the range of 70 to 130 ℃ (step 2-2), wherein the heating amount defined by the integral value of the product temperature and the heat treatment time of the 2 nd roux material exceeds the heating amount of step 2-1 in the case of heating the 2-2 nd roux material. Therefore, the pasta sauce having a flavor with an improved cooking feeling can be produced.

Claims (3)

1. A method for producing a roux, comprising:

(1) adding a mixture of an aqueous material and a 2 nd oil or fat to a 1 st batter material containing a starchy material and the 1 st oil or fat to obtain a 2 nd batter material; and

(2) a step of subjecting the 2 nd roux material to a heat treatment,

the step (2) includes: (2-1) raising the product temperature of the 2 nd roux material to a target temperature of 70 to 130 ℃ at a rate of 0.3 to 2.4 ℃/min; and (2-2) subsequently, heat-treating the 2 nd roux material at a product temperature in the range of 70 to 130 ℃,

the heating amount of the 2 nd roux material in the step (2-2) exceeds the heating amount of the 2 nd roux material in the step (2-1), and the heating amount is defined by an integrated value of the product temperature and the heat treatment time of the 2 nd roux material.

2. The method of claim 1, wherein,

the step (2-1) is completed when the product temperature of the 2 nd sauce material reaches the target temperature between 80 ℃ and 130 ℃,

in the step (2-2), the 2 nd sauce material is heat-treated at a product temperature in the range of 80 to 130 ℃.

3. The method of claim 1, wherein,

the step (2-1) is completed when the product temperature of the 2 nd sauce material reaches the target temperature between 70 ℃ and 110 ℃,

in the step (2-2), the 2 nd roux material is heat-treated at a product temperature in the range of 70 to 110 ℃.