JPS6451067A - Preparation of roux - Google Patents

Preparation of roux

Info

Publication number
JPS6451067A
JPS6451067A JP62208173A JP20817387A JPS6451067A JP S6451067 A JPS6451067 A JP S6451067A JP 62208173 A JP62208173 A JP 62208173A JP 20817387 A JP20817387 A JP 20817387A JP S6451067 A JPS6451067 A JP S6451067A
Authority
JP
Japan
Prior art keywords
fatty acid
acid ester
mixture
fats
oils
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP62208173A
Other languages
Japanese (ja)
Inventor
Isao Tadokoro
Atsushi Horikoshi
Keiichi Fukui
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nichirei Corp
Original Assignee
Nichirei Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nichirei Corp filed Critical Nichirei Corp
Priority to JP62208173A priority Critical patent/JPS6451067A/en
Publication of JPS6451067A publication Critical patent/JPS6451067A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE:To obtain a roux having good qualities such as color tone and viscosity and capable of easily giving sauce and soup, etc., having excellent palatability, by adding an emulsifier to a mixture of wheat flour and oils and fats and treating the mixture with a twin-screw extruder. CONSTITUTION:Wheat flour is mixed with oils and fats such as butter or margarine and the obtained mixture is added with an emulsifier preferably consisting of a glycerol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerol fatty acid ester and/or lecithin. The objective roux is prepared by feeding the resultant mixture to a twin-screw extruder and subjecting to extrusion cooking. The amounts of the wheat flour, oils and fats, and emulsified are preferably 50-100pts.wt., 5-100pts.wt. and 0.01-10pts.wt., respectively.
JP62208173A 1987-08-24 1987-08-24 Preparation of roux Pending JPS6451067A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP62208173A JPS6451067A (en) 1987-08-24 1987-08-24 Preparation of roux

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP62208173A JPS6451067A (en) 1987-08-24 1987-08-24 Preparation of roux

Publications (1)

Publication Number Publication Date
JPS6451067A true JPS6451067A (en) 1989-02-27

Family

ID=16551869

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62208173A Pending JPS6451067A (en) 1987-08-24 1987-08-24 Preparation of roux

Country Status (1)

Country Link
JP (1) JPS6451067A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02227059A (en) * 1989-02-28 1990-09-10 Riken Vitamin Co Ltd White sauce composition

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63276466A (en) * 1987-05-08 1988-11-14 House Food Ind Co Ltd Preparation of roux

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63276466A (en) * 1987-05-08 1988-11-14 House Food Ind Co Ltd Preparation of roux

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02227059A (en) * 1989-02-28 1990-09-10 Riken Vitamin Co Ltd White sauce composition

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