JP2012217408A - Oil-and-fat for roux and roux using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To develop an oil-and-fat for roux using a vegetable oil-and-fat as a main raw material thereof, and allowing an impartment in good body taste to the roux with little anxiety about ingestion of cholesterol as the problem.SOLUTION: The means for solving the problem is the oil-and-fat for the roux including 0.01-10 mass% of roasted rapeseed oil and 50-99.99 mass% of a palm-based oil-and-fat. A good flavor and body taste can be imparted to a processed food using the roux by the roux containing the oil-and-fat for the roux and wheat flour, and further the roux containing a spice.

Description

  The present invention relates to an oil and fat for roux suitable for roux used in processed foods such as curry, stew, hayashi and white sauce, and roux using the same.

  Rou used in processed foods such as curry, stew, hayashi, and white sauce is manufactured by mixing and heating flour and edible oils and fats, and then mixing spices and seasonings. The obtained roux can be poured into a container and cooled to obtain a versatile solid roux. These roux can add thickness, richness and flavor to processed foods such as curry, stew, hayashi and white sauce, so curry, stew, hayashi and white produced using these roux Processed foods such as sauces are thick and have a rich taste and flavor.

  Conventionally, beef tallow, lard and their hardened oils, or their blended oils have been widely used in roux used for processed foods such as curry, stew, hayashi and white sauce. Animal fats such as beef tallow and pork tallow were suitable for oils for roux in terms of flavor and physical properties, but they contained a lot of cholesterol and had a poor health image.

  When beef tallow or pork fat is not used as the raw material fat, for example, substitution of the vegetable fat and oil consisting of a mixed oil of rapeseed hardened oil and hardened palm oil (Patent Document 1), fat and oil derived from palm oil and the number of carbon atoms Substitution with fats and oils which transesterifies fatty acids having 22 saturated fatty acid residues and / or derivatives thereof (Patent Document 2), or 80% of fats and oils derived from palm oil and saturated fatty acid residues having 18 carbon atoms The substitution (patent document 3) by the fats and oils composition obtained by transesterifying the vegetable oil and fat mixture which has the above has been devised.

  However, when vegetable oils and fats are used as the main raw material oils for roux, they can be modified by processing such as hydrogenation and transesterification in terms of physical properties, but compared to beef fats and pork fats, there are few things with a unique rich taste. It was. Accordingly, it has been desired to develop an oil and fat for roux that uses vegetable oil and fat as the main raw material oil and fat and has a rich taste suitable for roux without using beef tallow or pork fat.

Japanese Patent Laid-Open No. 2000-21060 JP-A-5-1297 JP 2001-258474 A

  The problem to be solved is to develop an oil and fat for roux that can give a good rich taste while using vegetable oil and fat as the main raw material oil and fat without using beef tallow or pork fat.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found an oil for roux containing 0.01 to 10% by mass of roasted rapeseed oil and 50 to 99.99% by mass of palm oil and fat. By using it for roux, it discovered that a preferable rich taste could be provided to the processed food manufactured using roux, and came to complete this invention.

That is, one aspect of the present invention is a fat for roux containing 0.01 to 10% by mass of roasted rapeseed oil and 50 to 99.99% by mass of palm oil and fat. Moreover, as another aspect, it is a roux containing the said fat and oil for roux and wheat flour, and this roux is a roux further containing spice. Yet another embodiment is a processed food using the roux.
In addition, as one aspect of the present invention, wheat flour is mixed with heat and oil for roux containing 0.01 to 10% by mass of roasted rapeseed oil and 50 to 99.99% by mass of palm oil and fat. Provided is a method for producing solidified roux.
In addition, as one aspect of the present invention, there is provided a method for improving the flavor of roux, wherein roux rapeseed oil is contained in an amount of 0.01 to 10% by mass and palm oil or fat is contained in an amount of 50 to 99.99% by mass. provide.

According to the present invention, there is less concern about the intake of cholesterol as in the case where beef tallow or pork fat is used as a main raw material fat and oil, and a roux that uses the roux fat and oil to give the roux a good body taste. And a processed food using the roux can be provided.
In addition, according to the present invention, there can be provided a method for producing a roux and a flavor-modifying method with less concern about intake of cholesterol as in the case where beef tallow or pork tallow is used as a main raw material fat.

Hereinafter, the present invention will be described in detail.
The oil for fat of the present invention contains 0.01 to 10% by mass of roasted rapeseed oil. Roasted rapeseed oil is obtained by roasting rapeseed seeds and pressing the oil by pressing.

  The roasting conditions can be appropriately changed, and are not particularly limited. However, the roasting temperature is preferably roasted so that the product temperature is 110 to 260 ° C. 130-220 degreeC is especially preferable on flavor. The roasting time is not particularly limited, but the roasting time is preferably 1 to 60 minutes after the product temperature reaches the roasting temperature, and more preferably 2 to 30 minutes. The method for raising the temperature up to the product temperature is not particularly limited, but it is preferable to gradually raise the temperature at a constant rate of increase (for example, 10 to 20 ° C./min).

  The roasting method is not particularly limited. For example, the roasting method can be performed by heating from the outside via electric heat, hot air, a burner, a microwave, or the like. Moreover, although the roasting machine to be used is not specifically limited, For example, a rotating fluidized bed type, a rotating drum type, a rotary kiln type etc. can be used.

  The method of pressing is not particularly limited, but a pressing machine may be used. The type of the pressing machine is not particularly limited. For example, an expeller type pressing machine including a casing formed in a cylindrical shape and a screw rotatably provided therein can be preferably used. The number of rotations and the amount of processing can be adjusted as appropriate.

  The roasted rapeseed oil used for the oil for fat of the present invention can be subjected to a purification treatment as necessary after oil extraction. Here, the purification treatment refers to treatments such as precipitation removal, degumming, deoxidation, drying, decolorization, and deodorization. A refinement | purification process may combine several processes.

  Examples of the method for removing the precipitate include, but are not limited to, a method of filtering after oil extraction, or a method of standing at room temperature for 1 day to about 1 week and fractionating or filtering the supernatant.

  Moreover, as removal of phospholipid, citric acid or phosphoric acid is added as necessary under the conditions of a temperature of 70 to 80 ° C. and a water addition amount of about 3% by mass (compressed crude oil), and centrifuged in a centrifuge. However, it is not limited to this, although the degumming process is performed and the method of filtering again after drying is mentioned.

  Add 0.05 to 0.5 mass% phosphoric acid to the oil and fat, add 5 to 40% excess alkaline aqueous solution to the mixture, and remove the precipitate by centrifugation (deoxidation step) . By performing a deoxidation process, the free fatty acid contained in fats and oils can be removed. Further, phospholipids, metal salts, coloring components and the like contained in the oil and fat can also be removed. The method for removing the precipitate is not limited to centrifugation, and various known methods such as stationary separation can be used.

  The addition amount of the aqueous alkaline solution is determined by the amount of free fatty acid contained in the fat. The aqueous alkali solution is preferably added in an excess of 5 to 40% with respect to the mixture of oil and phosphoric acid, compared to the amount necessary for neutralizing the liberated fatty acid. If the addition amount of the alkaline aqueous solution is less than 5%, the fatty acid liberated in the fat or oil may not be sufficiently removed. On the other hand, when the addition amount of the aqueous alkali solution is 40% by mass or less, saponification decomposition of fats and oils can be suppressed, and a decrease in yield can be suppressed.

  The aqueous alkali solution used in the deoxidation step is not particularly limited, and various known aqueous alkali solutions such as an aqueous sodium hydroxide solution and an aqueous potassium hydroxide solution can be used.

  After the deoxidation step, washing with water is performed to remove the soap (alkali component) contained in the oil (flushing step). The washing step may not be washing with water as long as the alkali component can be removed. For example, the alkali component may be removed using hot water. In addition, you may dry the fats and oils which were deoxidized and washed with water after the water washing process as needed.

  After the water washing step, the decolorization step is performed in order to adsorb and remove the coloring components contained in the fat and oil and to obtain a light colored refined oil. In addition, the decolorization step removes alkali components that could not be removed in the water washing step, various metal salts that cause oxidation promotion and coloring, coloring components such as chlorophyll, and other components that affect flavor and stability. be able to.

  A decoloring process is performed by adding an adsorbent to fats and oils. The adsorbent added to the fats and oils can be appropriately changed. For example, various known adsorbents such as activated clay, activated carbon obtained by acid-treating white clay, which is a white to tan clay mineral mainly composed of montmorillonite, activated carbon, etc. Can be used. These may be used alone or in combination.

  The addition amount of the adsorbent can be appropriately changed depending on the amount of the coloring component contained in the oil or fat, and is preferably 0.2% by mass or more with respect to the oil or fat, for example. When the amount of adsorbent added is 0.2% by mass or more, the decolorization efficiency is good, and the soap remaining in the deoxidation step can be removed.

  Although the contact conditions of fats and oils and an adsorbent can be suitably changed with fats and oils, it is preferable to make it contact for 10 to 40 minutes, for example at 90-120 degreeC. Under this condition, the decolorization step can be performed efficiently.

  In addition, when contacting the fats and oils with the adsorbent, the presence of moisture prevents the adsorption efficiency of the adsorbents from decreasing and also prevents the fats and oils from being oxidized due to the presence of oxygen. It is preferable to perform a decoloring process by making it contact.

  After completion of the decolorization step, the adsorbent is removed by filtration with a filter press or the like.

  In the deodorization step, the deodorization method is not particularly limited as long as volatile substances and the like can be removed. For example, it is preferable to deodorize by depressurization steam distillation which is usually used for oil and fat purification.

  The reduced-pressure steam distillation is appropriately changed depending on the odor intensity of the roasting oil, and is preferably performed, for example, at 120 to 260 ° C. for 30 to 180 minutes under reduced pressure.

  The roasted rapeseed oil used in the oil for fats of the present invention can be subjected to water degumming, drying and filtration after oil extraction, and non-deodorized oil can improve the flavor (provide rich taste) with a small amount of addition, The harmony with spice is good, which is preferable.

  The oil for fat of the present invention preferably contains roasted rapeseed oil in an amount of 0.05 to 5% by mass, and 0.1 to 3% by mass in order to obtain a good body taste when used as roux. Is more preferable, and it is most preferable to contain 0.2 to 2% by mass.

  The oil for fat of the present invention contains 50 to 99.99% by mass of palm oil and fat in addition to roasted rapeseed oil. The palm-based fats and oils referred to in the present invention may be any palm oil, fractionated palm oil, and processed oil thereof (one that has been subjected to one or more treatments among curing, transesterification and fractionation). Palm olein, palm stearin, one-stage fraction oil, palm olein (palm super olein), two-stage fraction oil of palm olein, and palm mid-fraction, palm olein, two-stage fraction oil of palm stearin (soft palm ) And palm stearin (hard stearin). Moreover, in the case of the transesterified oil and hardened oil of 1 or more types and fats and oils other than palm oil and fat, the quantity according to the palm oil fat content in raw material fat is handled as palm oil and fat.

  There are no particular limitations on the fractionation method, and any of solvent fractionation, dry fractionation, and emulsification fractionation may be used.

  Hardened oil is hydrogenated according to a conventional method, for example, by adding 0.01 to 0.3% by mass of a nickel catalyst to the raw oil and fat, and at a temperature of 120 to 200 ° C and a hydrogen pressure of 0.01 to 0.3 MPa. It can be obtained by carrying out the reaction. After the reaction, after removing the catalyst by filtration, it can be subjected to decolorization and deodorization treatment performed in a normal edible oil purification process.

  The transesterification reaction can be carried out by either chemical transesterification or enzymatic transesterification.

  In the chemical transesterification, for example, according to a conventional method, the raw oil and fat is sufficiently dried, and a catalyst such as sodium methylate is added in an amount of 0.1 to 1% by mass with respect to the raw oil and fat. The reaction can be carried out with stirring for 0.5 to 1 hour. After completion of the transesterification reaction, the catalyst is washed away by washing with water, and then the decolorization and deodorization treatments performed in a normal edible oil refining process can be performed.

  In the enzymatic transesterification, for example, lipase powder or immobilized lipase is added in an amount of 0.02 to 10% by mass, preferably 0.04 to 5% by mass, based on the raw material fat, and then 40 to 80 ° C., preferably 40 to 40%. The reaction can be carried out with stirring at 70 ° C. for 0.5 to 48 hours, preferably 0.5 to 24 hours. After completion of the transesterification reaction, after removing the lipase powder or the immobilized lipase by filtration or the like, decolorization and deodorization treatment performed in a normal edible oil purification process can be performed.

  The oil for fat of the present invention has a rich taste, so it preferably contains 60 to 99.95% by mass of palm oil, more preferably 70 to 99.9% by mass, and more preferably 80 to 99.%. The content is most preferably 8% by mass.

  Moreover, since the fats and oils for luu of this invention become more rich in taste, it is preferable to contain 30-99.95 mass% of transesterified oils of palm type fats and oils, and 40-409.9 mass% is contained. More preferably, it is most preferable to contain 50-99.8 mass%.

  In addition to containing 0.01 to 10% by mass of roasted rapeseed oil and 50 to 99.99% by mass of palm oil and fat, the oil for fat of the present invention may contain other edible oils and fats. When other edible oils and fats are contained, the value obtained by subtracting the total content (mass%) of roasted rapeseed oil and other edible oils and fats from 100% by mass is the upper limit of the palm oil content. It is preferable that other edible fats and oils are vegetable fats and oils. Vegetable oils and fats include soybean oil, rapeseed oil, cottonseed oil, sunflower seed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, sesame oil, lippe fat, monkey fat, shea fat, palm Kernel oil, coconut oil, etc., as well as one or more of the processed oils and fats that have undergone processing such as hardening, fractionation, transesterification (including transesterification of fats and fatty acids or fatty acid esters) You can select and use.

  The oil for fats of the present invention preferably uses only vegetable oils and fats as raw material oils and fats in terms of reducing cholesterol intake, but as fats and oils other than vegetable oils and fats, animal oils and fats may be used as needed for flavor adjustment and the like. A small amount can be used. In particular, milk fat is preferable, and when milk fat is used, it is preferably contained in an amount of 0.1 to 10% by mass, more preferably 0.1 to 5% by mass. The cholesterol content in the oil for fat is preferably less than 20 mg, more preferably less than 10 mg, and most preferably less than 5 mg in 100 g of the oil for fat.

  The trans fatty acid content in the total constituent fatty acids of the fats and oils contained in the oil for fats of the present invention is preferably less than 20% by mass, more preferably less than 10% by mass, and less than 4% by mass. More preferred is less than 2% by weight. When the trans fatty acid content is within the above range, it is preferable not only to reduce the intake of trans fatty acid, which is considered to be a risk of heart disease, but also when used in roux, the flavor does not deteriorate.

  The oil for fats of the present invention can be suitably used as oil for fats used in processed foods such as curry, stew, hayashi, and white sauce. Moreover, you may make the oil for fats of this invention contain the component melt | dissolved in oils other than fats and oils. It is also possible to produce roux by dispersing and dissolving an emulsifier such as lecithin, an antioxidant such as tocopherol, and a colorant such as carotene in fats and oils. When components other than fats and oils are contained, it is preferably 3% by mass or less with respect to fats and oils in terms of flavor.

  The roux of the present invention is characterized by containing the oil for fat of the present invention and flour. Luo is a mixture of wheat flour and fats and oils, and, if necessary, added and mixed with spices such as curry powder, salt, sugar, seasonings and other auxiliary materials. The roux of the present invention may be in any form of solid solid roux, plastic roux, fluid paste roux or liquid roux. Further, it may be a hydrated product, and the emulsified form may be any of a water-in-oil type, an oil-in-water type, and a double emulsion type. The roux of the present invention can be used for processed foods such as curry, stew, Hayashi and white sauce.

  The roux of the present invention is produced so as to contain 0.01 to 10% by mass of roasted rapeseed oil and 50 to 99.99% by mass of palm oil / fat in the fats and oils of roux. The content of roasted rapeseed oil contained in the fat and oil of the present invention is preferably 0.05 to 5% by mass, more preferably 0.1 to 3% by mass, and 0.2 to Most preferably, it is 2 mass%. Moreover, it is preferable that it is 60-99.95 mass%, and, as for the content of the palm-type fat contained in the fat of the luu of this invention, it is more preferable that it is 70-99.9 mass%, 80- Most preferably, it is 99.8 mass%. By setting the contents of roasted rapeseed oil and palm oil in the fat and oil of the roux within the above ranges, the flavor (kokumi) of the rou can be effectively improved.

  In order to adjust the content of roasted rapeseed oil and palm oil / fat contained in the oil / fat of the present invention to the above-mentioned range, the present invention contains 5% to 75% by mass of the oil / fat for use in the present invention. Is preferable, it is more preferable to contain 20-60 mass%, and it is most preferable to contain 30-50 mass%. Moreover, it is preferable that it is 80-100 mass%, and, as for the content of the fat for fats of this invention which occupies in the fat of this invention, it is more preferable that it is 90-100 mass%, and it is 100 mass%. Is most preferred.

  Flour is used for the roux of the present invention. The blending amount of the flour is not particularly limited, but the content of the flour in the roux of the present invention is preferably 5 to 75% by mass, more preferably 20 to 60% by mass, and 30 to 30%. Most preferably, it is 50 mass%. The kind of flour to be used is not particularly limited, and strong flour, weak flour, roasted flour and the like can be used.

  In the roux of the present invention, as components other than fats and fats and wheat flour, an appropriate amount of components usually blended with roux can be used. Specifically, starches, spices (curry powder, etc.), salt, sugar, emulsifiers, sugars, seasonings, thickening stabilizers, dairy products (milk, cheese, powdered milk, fresh cream, etc.), sweeteners, acidulants Coloring agents, antioxidants, proteins, pH adjusting agents, fruits, fruit juices, honey, flavoring agents, water, and the like can be used.

The roux of the present invention preferably contains spices (spices and herbs) since the rich taste of the fat for fat of the present invention can be effectively extracted. Spices include pepper, parsley, cardamom, turmeric, ginger, garlic, caraway, mustard, paprika, ajowan, anise, sabory, basil, oregano, sage, thyme, pepper, rosemary, sesame, nutmeg, mace, laurel, Examples thereof include cinnamon, cinnamon bark, yam, Chen bark, cumin, clove, allspice, coriander, fennel, and floret. Moreover, the seven tastes, garam masala, curry powder etc. which mixed them suitably can be illustrated.
The spice is preferably contained in the roux in an amount of 1 to 20% by mass, more preferably 5 to 15% by mass.

  The production method of the present invention is not particularly limited, and can be produced by a conventionally known method. For example, after adding wheat flour to heat-dissolved fats and oils, heating and roasting while stirring at 110 to 120 ° C., adding spices such as curry powder, salt, saccharides, seasonings and other auxiliary materials here It can be manufactured by mixing. Furthermore, it can be set as solid roux by putting the obtained roux into a type | mold, and cooling for 5 to 120 minutes at 0-25 degreeC with cooling methods, such as air cooling, and solidifying.

  The processed food of the present invention is manufactured using the roux of the present invention. Examples of the processed food of the present invention include curry sauce (sometimes referred to simply as curry), stew, Hayashi sauce (sometimes referred to as Hayashi or demiglace sauce), white sauce, and bechamel sauce.

  The method for producing the processed food of the present invention is not particularly limited, and is produced by a conventionally known method using the roux (caral roux, stew roux, hayasil roux, white roux, etc.), vegetables, meat, etc. of the present invention. Can do. The processed food of the present invention can be suitably used as retort food (sometimes referred to as instant food or instant food).

  Hereinafter, the present invention will be described in detail based on specific examples. In addition, this invention is not limited to the content of the Example shown below at all.

Roasted rapeseed oil, roasted sesame oil, vegetable fats and oils 1 to 3 and lard were mixed in the formulations shown in Tables 1 and 2 to obtain the fats and oils of Examples 1 to 5 and the fats and oils of Comparative Examples 1 to 5. Preparation of roasted rapeseed oil, roasted sesame oil, vegetable fats and oils 1 to 3 and lard was carried out as follows.
(Preparation of roasting oil)
[Roasted rapeseed oil]
The rapeseed seeds were roasted for about 11 minutes in the range of the rapeseed seeds in the range of 130 to 220 ° C. and squeezed by pressing. After squeezing, water degumming (citric acid addition), drying and filtration were performed to obtain roasted rapeseed oil.
[Roasted sesame oil]
Roasted sesame oil (trade name: Nisshin genuine fragrant sesame oil, manufactured by Nisshin Oillio Group, Inc.) was used.
(Preparation of vegetable oil)
[Vegetable oil 1]
30 parts of palm stearin (iodine number 32) and 70 parts of palm oil (iodine number 52) are mixed, and after transesterification using sodium methylate as a catalyst, neutralization, decolorization, and deodorization purification treatment are performed according to a conventional method. A vegetable oil 1 having a trans fatty acid content of 0.2% by mass was obtained.
[Vegetable oil 2]
After mixing 85 parts of palm oil and 15 parts of rapeseed oil, hydrogenation is performed using a nickel catalyst according to a conventional method, followed by decolorization and deodorizing purification treatment, and a vegetable oil having a trans fatty acid content of 17.3% by mass 2 was obtained.
[Vegetable oil 3]
30 parts of palm oil and 70 parts of rapeseed oil are mixed and hydrogenated using a nickel catalyst according to a conventional method, followed by purification treatment for decolorization and deodorization, and a vegetable oil having a trans fatty acid content of 37.5% by mass 2 was obtained.
(Preparation of lard)
A commercially available purified lard (trans fatty acid content 0.9 mass%, cholesterol content 100 mg / 100 g) was purchased and used.

(Evaluation of curry sauce)
As fats and oils for curry roux, the fats and oils of Examples 1 to 5 and the fats and oils of Comparative Examples 1 to 5 were used, and curry roux and curry sauce were prepared by the following method.
100 g of each fat and oil and 100 g of wheat flour were placed in a heating and stirring pan and heated to 120 ° C. while stirring. Next, while stirring and mixing the mixture of each fat and wheat flour, the product temperature is lowered to about 110 ° C., 30 g of curry powder, 28 g of salt, 26 g of seasoning, and 17 g of sugar are sequentially added, and further mixed with stirring to prepare curry roux. did. Furthermore, after cooling to 60 degreeC, stirring the curry roux, it poured into the mold made from polypropylene, and solid curry roux was prepared by cooling with a refrigerator. Curry sauce of Examples 6 to 10 and curry sauce of Comparative Examples 6 to 10 were obtained by dissolving solid curry sauce in hot water so that the curry sauce content in the curry sauce was 15% by mass.
Kokumi was scored according to the following criteria, and the average value of the scores of the six panelists was calculated to evaluate the obtained curry sauce. The results are shown in Tables 3-4.
Evaluation Critique Feels rich and does not have a bitter taste or miscellaneous taste 4 points Feels a rich taste or feels a bit bitter or miserable 3 feels weak or crunchy 2 points Cannot feel a rich taste 1 point

(Evaluation of white sauce)
As the fats and oils for white sauce, the fats and oils of Example 2 and the fats and oils of Comparative Example 1 were used, and white roux and white sauce were prepared by the following method.
100 g of each fat and oil and 100 g of wheat flour were placed in a heating and stirring pan and heated to 120 ° C. while stirring. Next, while stirring and mixing the mixture of each fat and flour, the product temperature is lowered to about 80 ° C., 30 g of whole milk powder (milk fat 25% by mass), 18 g of salt, 36 g of seasoning, and 17 g of sugar are sequentially added. White roux was prepared by stirring and mixing. Furthermore, after stirring white roux to the product temperature of 60 ° C. while stirring, solid white roux was prepared by pouring into a polypropylene mold and cooling in a refrigerator.
80 parts of white roux, 500 parts of water and 100 parts of milk were mixed and heated to dissolve the roux, and Example 11 (uses the fats and oils of Example 2) and Comparative Example 11 (uses the fats and oils of Comparative Example 1). Got white sauce.
When the body taste of white sauce was evaluated in the same manner as curry sauce, the average score of Example 11 was 3.5, and the average score of Comparative Example 11 was 1.5. The white sauce of Example 11 had a slightly roasted flavor and had individual differences in taste compared to the curry sauce.

  According to the present invention, it is possible to provide an oil and fat for roux having a rich taste suitable for roux using vegetable oil and fat as the main raw material oil and fat without using beef tallow or pork fat. In addition, it becomes possible to provide roux and processed foods with less concern about cholesterol intake using the fats and oils, and contribute to a healthy and abundant diet.

Claims (6)

  Oil for roux containing 0.01 to 10% by mass of roasted rapeseed oil and 50 to 99.99% by mass of palm oil.   A roux containing the roux fat and flour of claim 1 and flour.   The roux according to claim 2, further comprising spices.   Processed food using the roux according to claim 2 or 3.   A method for producing a roux comprising heating and mixing flour and an oil for roux containing 0.01 to 10% by mass of roasted rapeseed oil and 50 to 99.99% by mass of palm oil and fat, and cooling and solidifying.   A method for improving the flavor of roux, wherein roux rapeseed oil is contained in an amount of 0.01 to 10 mass% and palm oil or fat in an amount of 50 to 99.99 mass%.