JP2003061628A - White sauce and method for producing the same - Google Patents
White sauce and method for producing the sameInfo
- Publication number
- JP2003061628A JP2003061628A JP2001255511A JP2001255511A JP2003061628A JP 2003061628 A JP2003061628 A JP 2003061628A JP 2001255511 A JP2001255511 A JP 2001255511A JP 2001255511 A JP2001255511 A JP 2001255511A JP 2003061628 A JP2003061628 A JP 2003061628A
- Authority
- JP
- Japan
- Prior art keywords
- white sauce
- fatty acid
- acid ester
- sauce
- added
- 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.)
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- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、冷蔵保存あるいは冷凍
保存後解凍した場合においても製造直後の粘度を保持
し、滑らかさ、口溶け等の食感の良好なホワイトソース
及びその製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a white sauce which retains its viscosity immediately after production even when it is thawed after refrigerated storage or frozen storage, and has a good texture such as smoothness and melting in the mouth, and a production method thereof.
【０００２】[0002]
【従来の技術】一般にホワイトソースは小麦粉をバター
で炒めルーを調製し、これに温めておいた牛乳を添加し
てルーを溶きのばし、味を調えるために食塩、ホワイト
ペッパー等の調味料・香辛料を添加して調製される。ホ
ワイトソースは西洋料理の基本ソースのひとつであり、
そのまま料理に添えて食卓に出される事は少なく、いろ
いろな材料を加えて各種の食品の製造に利用される。例
えば、グラタン、コロッケ、クリーム煮、スープ、シチ
ューなどの食品に広く利用されている。これらの食品
は、近年の食生活の変化や外食産業の発展に伴い、電子
レンジやオーブンレンジ等で簡易的に調理し食すことの
出来る冷蔵または冷凍調理済食品として流通、販売され
る事が多くなってきている。2. Description of the Related Art Generally, white sauce is prepared by fried wheat flour in butter to prepare roux, adding warmed milk to melt the roux, and seasoning and spices such as salt and white pepper to adjust the taste. It is prepared by adding. White sauce is one of the basic sauces of Western cuisine,
It is rarely served on the table as it is, and it is used to manufacture various foods by adding various ingredients. For example, it is widely used in foods such as gratin, croquette, boiled cream, soups, stews and the like. With the recent changes in eating habits and the development of the restaurant industry, these foods are often distributed and sold as chilled or frozen cooked foods that can be easily cooked and eaten in a microwave oven or microwave oven. It has become to.
【０００３】しかしながら、前述したような方法で得ら
れるホワイトソースは、製造直後の温かい状態では、適
度な粘性を有し、口溶け等の食感も良好であるが、冷蔵
すると、粘度が経時的に増大したり、さらに、冷凍した
場合においては、解凍後の食感が著しく悪くなったり、
離水が発生するなどの問題があった。このような問題を
解決するため、これまでに特開平７−６７５９１では化
工澱粉を添加する方法、また、特開平７−２６５０２１
では２種類以上の増粘多糖類を添加する方法等が開示さ
れているが、未だ満足のいく冷蔵及び冷凍耐性を有した
ホワイトソースは得られていない。However, the white sauce obtained by the above-mentioned method has an appropriate viscosity in a warm state immediately after production and has a good mouthfeel such as melting in the mouth, but when it is refrigerated, the viscosity is changed with time. In addition, when frozen, the texture after thawing becomes significantly worse,
There was a problem such as water separation. In order to solve such a problem, a method of adding a modified starch has been disclosed in JP-A-7-67591, and JP-A-7-265021.
Discloses a method of adding two or more kinds of thickening polysaccharides, etc., but a white sauce having satisfactory refrigeration and freezing resistance has not yet been obtained.
【０００４】[0004]
【発明が解決しようとする課題】本発明は上記のような
従来技術の課題を解決し、冷蔵保存あるいは冷凍保存後
解凍しても製造直後の粘度、滑らかな食感を保持してい
るホワイトソース及びその製造方法を提供する事を課題
とする。The present invention solves the problems of the prior art as described above, and retains the viscosity immediately after production and the smooth texture even after thawing after refrigerated storage or frozen storage. And to provide a manufacturing method thereof.
【０００５】[0005]
【問題を解決するための手段】本発明者らは、上記の課
題を解決すべく鋭意検討した結果、ＨＬＢが７以上であ
り、構成脂肪酸が炭素数１２〜２２の１種又は２種以上
であるポリグリセリン脂肪酸エステルを予めルー調製段
階で添加する事により冷蔵保存後、または、冷凍保存後
解凍した場合においても、製造直後の粘度及び滑らかな
食感を保持したホワイトソースが得られる事を見出し、
本発明を完成した。Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that HLB is 7 or more, and constituent fatty acid is one or two or more having 12 to 22 carbon atoms. It was found that by adding a certain polyglycerin fatty acid ester in advance at the roux preparation stage, even after chilling storage or thawing after frozen storage, a white sauce with a viscosity immediately after production and a smooth texture can be obtained. ,
The present invention has been completed.
【０００６】[0006]
【発明の実施の形態】以下に本発明のホワイトソースの
製造方法をさらに詳しく説明する。BEST MODE FOR CARRYING OUT THE INVENTION The method for producing a white sauce of the present invention will be described in more detail below.
【０００７】本発明は、まず、バターを溶解し、そこへ
小麦粉と出来上がり重量に対して０．０１〜３．０％の
ポリグリセリン脂肪酸エステルを添加し１２０℃前後で
炒め、ルーを調製する。その後、温めた牛乳等の液体で
ダマが出来ぬ様に充分に溶きのばし適度なとろみがでる
まで攪拌しながら煮込み、仕上げに、食塩、胡椒等の調
味料、香辛料や生クリームなどを適宜添加する事により
ホワイトソースを得る事が出来る。このホワイトソース
の粘度、色はルーを炒めるときの温度や液体の添加量に
より適宜選択する事ができる。In the present invention, first, butter is dissolved, and wheat flour and 0.01 to 3.0% of the finished weight of polyglycerin fatty acid ester are added, and the mixture is fried at about 120 ° C. to prepare a roux. After that, melt it in a liquid such as warm milk so that it doesn't get lumped, and boil it while stirring until it has an appropriate thickness, and then add seasonings such as salt and pepper, spices and fresh cream to finish. You can get white sauce. The viscosity and color of this white sauce can be appropriately selected depending on the temperature when frying roux and the amount of liquid added.
【０００８】本発明に用いるポリグリセリン脂肪酸エス
テルは、ポリグリセリンと脂肪酸とのエステル化反応に
より得られるもので、使用する脂肪酸の種類によって液
体または固体の形状をとる。さらに、固体の形状をとる
ものはその造粒方法によりフレーク又は粉末の形状をと
る。本発明に使用するものの形状は何れでも構わない
が、予め小麦粉等に混合出来、均一に界面活性能を分散
させる事の可能な粉末の形状をとるものが好ましい。The polyglycerin fatty acid ester used in the present invention is obtained by an esterification reaction of polyglycerin and a fatty acid, and takes a liquid or solid form depending on the kind of the fatty acid used. Further, those in the solid form take the form of flakes or powder depending on the granulation method. The shape of the powder used in the present invention may be any, but it is preferable that the powder can be preliminarily mixed with wheat flour or the like and the surface activity can be uniformly dispersed.
【０００９】本発明に使用するポリグリセリン脂肪酸エ
ステルを構成する脂肪酸は炭素数が１２〜２２のものが
好ましい。さらに好ましくは、上述の理由より粉末の形
状をとる事の可能な炭素数１６〜２２である。炭素数１
０以下のものは風味の低下を招くため好ましくない。The fatty acid constituting the polyglycerin fatty acid ester used in the present invention preferably has 12 to 22 carbon atoms. More preferably, it has 16 to 22 carbon atoms that can be in the form of powder for the reasons described above. Carbon number 1
If it is 0 or less, the flavor is deteriorated, which is not preferable.
【００１０】本発明に使用するポリグリセリン脂肪酸エ
ステルに使用するポリグリセリンとしては、水酸基価か
ら算出した平均重合度が２〜１５、好ましくは４〜１０
が望ましい。The polyglycerin used in the polyglycerin fatty acid ester used in the present invention has an average degree of polymerization calculated from a hydroxyl value of 2 to 15, preferably 4 to 10.
Is desirable.
【００１１】本発明のポリグリセリン脂肪酸エステル
は、エステルのケン化価と使用した脂肪酸の中和価から
算出したＨＬＢが７以上のものが好ましく、ＨＬＢ７未
満のポリグリセリン脂肪酸エステルは小麦粉中の蛋白質
並びに澱粉との親和性が低いため、好ましくない。The polyglycerin fatty acid ester of the present invention preferably has an HLB of 7 or more calculated from the saponification value of the ester and the neutralization value of the fatty acid used, and the polyglycerin fatty acid ester having an HLB of less than 7 is used for proteins and proteins in wheat flour. It is not preferred because of its low affinity with starch.
【００１２】本発明に使用するポリグリセリン脂肪酸エ
ステルの配合割合は、ホワイトソースに対して、０．０
１〜３％、特に０．３〜１％が好ましい。０．０１％未
満では所望の効果が得られ難く３%を超えるとホワイト
ソースの風味の低下を招くため好ましくない。The blending ratio of the polyglycerin fatty acid ester used in the present invention is 0.0 with respect to the white sauce.
1 to 3%, particularly 0.3 to 1% is preferable. If it is less than 0.01%, it is difficult to obtain the desired effect, and if it exceeds 3%, the flavor of the white sauce is deteriorated, which is not preferable.
【００１３】本発明のポリグリセリン脂肪酸エステル
は、牛乳や煮出し汁、スープ、水等に分散・溶解させて
添加しても使用出来るが、あらかじめ小麦粉に混合する
などしてルーの調製段階で添加すれば、小麦粉中の蛋白
質並びに澱粉や他の成分との親和性が向上し、少量の添
加で高い効果が発揮できる。The polyglycerin fatty acid ester of the present invention can be used by adding it after dispersing and dissolving it in milk, boiled juice, soup, water, etc. For example, the affinity for proteins in wheat flour, starch, and other components is improved, and a high effect can be exhibited by adding a small amount.
【００１４】本発明に使用する油脂は、バターの他にマ
ーガリンあるいは植物油脂、動物油脂などホワイトソー
スの製造に通常使用されているものであれば適宜使用す
る事が出来る。The fats and oils used in the present invention can be appropriately used as long as they are those commonly used in the production of white sauce such as margarine or vegetable fats and oils, animal fats and oils in addition to butter.
【００１５】本発明に使用する小麦粉は、薄力粉、中力
粉、強力粉のいずれであっても良く、また、小麦粉以外
にコーンスターチ、米粉などホワイトソースの製造に通
常使用されているものであれば適宜使用する事が出来
る。また、所望の効果を向上させるために、米、馬鈴
薯、タピオカ、小麦澱粉及びこれらの化工澱粉を適宜使
用する事が出来る。The wheat flour used in the present invention may be any of soft flour, medium flour and strong flour, and may be any flour commonly used in the production of white sauce such as corn starch and rice flour in addition to wheat flour. Can be used. Further, in order to improve a desired effect, rice, potato, tapioca, wheat starch and modified starch thereof can be appropriately used.
【００１６】本発明は、主として冷凍及びチルドグラタ
ン用ホワイトソースに関するものであるが、小麦粉及び
各種澱粉により製造されるホワイトソースで冷蔵又は冷
凍保存する事による品質の劣化が著しい全ての製品に利
用する事が出来る。The present invention mainly relates to a white sauce for frozen and chilled gratin, and is used for all products which are significantly deteriorated in quality by refrigerating or storing in a white sauce produced from wheat flour and various starches. I can do things.
【００１７】[0017]
【実施例】以下に実施例、試験例を示し本発明を説明す
るが、本発明はこれらに限定されるものではない。実施例１
ポリグリセリン脂肪酸エステルとしてデカグリセリント
リステアレート粉末（ＨＬＢ ９、粒子径１５０μm以
下）を用いて表１に示した配合により以下に示す方法で
ホワイトソースを調製した。まず、溶解させたバター
に、予めデカグリセリントリステアレート粉末を添加し
た小麦粉を加え、１１０℃まで加熱しルーを得た。その
後、ルーの品温を６０℃に調整し、そこに６０℃に加熱
した牛乳を加え１００℃になるまで攪拌しながら加熱
し、仕上げに調味料等を加え、ホワイトソースを得た。
得られたホワイトソースは、室温まで冷却後、２つの容
器に取り分け、１つは５℃の恒温槽で２４時間冷蔵し、
もう１つは−２０℃の冷凍庫に１ヶ月保存した。実施例２
ポリグリセリン脂肪酸エステルとしてデカグリセリント
リステアレートのフレーク品（ＨＬＢ ９）を用いて表
１に示した配合により以下に示す方法でホワイトソース
を調製した。まず、溶解させたバターに、デカグリセリ
ントリステアレートのフレーク品及び小麦粉を別々に加
え、１１０℃まで加熱しルーを得た。その後は、実施例
１と同様に操作してホワイトソースを調製し、同条件で
保存した。実施例３
ポリグリセリン脂肪酸エステルとしてデカグリセリンモ
ノラウレート（ＨＬＢ１５）を用いて表１に示した配合
により以下に示す方法でホワイトソースを調製した。ま
ず、溶解させたバターに、デカグリセリンモノラウレー
ト及び小麦粉を別々に加え、１１０℃まで加熱しルーを
得た。その後は、実施例１と同様に操作してホワイトソ
ースを調製し、同条件で保存した。比較例１
実施例１の配合においてポリグリセリン脂肪酸エステル
を使用しないで同一製法によりホワイトソースを調製
し、同様に保存した。比較例２
実施例１の配合においてデカグリセリントリステアレー
ト粉末の代わりにデカグリセリンヘキサベヘネート（Ｈ
ＬＢ＝４）を使用して同一製法によりホワイトソースを
調製し、同様に保存した。比較例３
実施例１の配合においてデカグリセリントリステアレー
ト粉末の代わりにデカグリセリンモノカプリレートを使
用して同一製法によりホワイトソースを調製し、同様に
保存した。比較例４
ポリグリセリン脂肪酸エステルとしてデカグリセリント
リステアレート粉末（ＨＬＢ ９、粒子径１５０μm以
下）を加熱した牛乳に添加して加える以外は実施例１と
同様に調製し保存した。EXAMPLES The present invention is described below by showing Examples and Test Examples, but the present invention is not limited to these. Example 1 By using decaglycerin tristearate powder (HLB 9, particle size 150 μm or less) as a polyglycerin fatty acid ester, a white sauce was prepared by the method shown below according to the formulation shown in Table 1. First, wheat flour to which decaglycerin tristearate powder had been added was added to the melted butter and heated to 110 ° C. to obtain a roux. Then, the temperature of the roux was adjusted to 60 ° C., milk heated to 60 ° C. was added thereto, and the mixture was heated to 100 ° C. with stirring, and seasonings were added to the finish to obtain a white sauce.
After cooling the obtained white sauce to room temperature, it was divided into two containers, one of which was refrigerated in a constant temperature bath at 5 ° C for 24 hours,
The other was stored in a freezer at -20 ° C for 1 month. Example 2 A white sauce was prepared by the following method using the flakes of decaglycerin tristearate (HLB 9) as the polyglycerin fatty acid ester and the formulation shown in Table 1. First, decaglycerin tristearate flakes and wheat flour were separately added to the melted butter, and heated to 110 ° C. to obtain a roux. After that, the white sauce was prepared in the same manner as in Example 1 and stored under the same conditions. Example 3 A white sauce was prepared by the following method using decaglycerin monolaurate (HLB15) as the polyglycerin fatty acid ester and the formulation shown in Table 1. First, decaglycerin monolaurate and wheat flour were separately added to the melted butter, and heated to 110 ° C. to obtain a roux. After that, the white sauce was prepared in the same manner as in Example 1 and stored under the same conditions. Comparative Example 1 A white sauce was prepared by the same production method without using the polyglycerin fatty acid ester in the formulation of Example 1, and was similarly stored. Comparative Example 2 Instead of decaglycerin tristearate powder in the formulation of Example 1, decaglycerin hexabehenate (H
A white sauce was prepared by the same method using LB = 4) and stored in the same manner. Comparative Example 3 A white sauce was prepared by the same method using decaglycerin monostearate in place of the decaglycerin tristearate powder in the formulation of Example 1, and was similarly stored. Comparative Example 4 Preparation and storage were carried out in the same manner as in Example 1 except that decaglycerin tristearate powder (HLB 9, particle size 150 μm or less) as a polyglycerin fatty acid ester was added to heated milk.
【００１８】[0018]
【表１】 [Table 1]
【００１９】試験例１
実施例１〜３、比較例１〜４で調製したホワイトソース
について以下に示す試験を行った。冷蔵２４時間又は冷
凍１ヶ月後の試料を５０℃の恒温槽に静置し、内部の温
度が５０℃に到達後１時間経過時の粘度を測定した。測
定は下記の条件で行い測定開始１０分後の指示を試料の
粘度とした。
BH型粘度計（トキメック製）ローター：No.４
回転数 ： ２rpm
尚、粘度の単位はPa・s（パスカル・秒）で示し、この
値が高いほど粘性が高い。結果を表２に示す。試験例２
実施例１〜３及び比較例１〜４にて得られた冷蔵または
冷凍ホワイトソースを５０℃の恒温槽で内温が５０℃に
なるまで加温した後、１０人の専門パネラーにて食感に
ついて官能評価を行った。尚、食感は滑らかさ、口溶
け、後味について下記に示す５段階で評価し、その平均
点で示した。結果を表３に示す。
５点：大変良い
４点：やや良い
３点：どちらとも言えない
２点：やや悪い
１点：悪い Test Example 1 The following tests were conducted on the white sauces prepared in Examples 1 to 3 and Comparative Examples 1 to 4. A sample that had been refrigerated for 24 hours or frozen for 1 month was allowed to stand in a constant temperature bath at 50 ° C, and the viscosity was measured 1 hour after the internal temperature reached 50 ° C. The measurement was performed under the following conditions, and the instruction 10 minutes after the start of measurement was the viscosity of the sample. BH viscometer (manufactured by Tokimec) Rotor: No.4 Rotation speed: 2 rpm The unit of viscosity is Pa · s (Pascal · second). The higher this value, the higher the viscosity. The results are shown in Table 2. Test Example 2 The refrigerated or frozen white sauces obtained in Examples 1 to 3 and Comparative Examples 1 to 4 were heated in a thermostatic chamber at 50 ° C until the internal temperature reached 50 ° C, and then 10 professional panelists were selected. A sensory evaluation was performed on the texture. The texture was evaluated for smoothness, melting in the mouth, and aftertaste on the basis of the following five grades, and the average was shown. The results are shown in Table 3. 5 points: Very good 4 points: Somewhat good 3 points: Neither can be said 2 points: Somewhat bad 1 point: Bad
【００２０】[0020]
【表２】 [Table 2]
【００２１】これらの結果から本発明によるホワイトソ
ースは冷蔵及び冷凍保存を行っても粘度の変化が見られ
なかった。また、粉末状態で予め小麦粉に混合して添加
した実施例１は、フレーク品で小麦粉と別々に添加した
実施例２に比べ、更に高い効果を示した。比較例４から
わかるようにポリグリセリン脂肪酸エステルを牛乳に添
加して加えた場合には低い効果しか得られなかった。From these results, the white sauce according to the present invention showed no change in viscosity even after being refrigerated and frozen. In addition, Example 1 in which the powder state was mixed with wheat flour and added in advance exhibited a higher effect than Example 2 in which flakes were added separately from wheat flour. As can be seen from Comparative Example 4, when the polyglycerin fatty acid ester was added to milk and added, only a low effect was obtained.
【００２２】[0022]
【表３】 [Table 3]
【００２３】これらの結果より本発明によるポリグリセ
リン脂肪酸エステルを添加したホワイトソースは冷蔵ま
たは冷凍保存後解凍しても滑らかで口溶けの良い食感と
良好な後味を有していた。From these results, the white sauce to which the polyglycerin fatty acid ester according to the present invention was added had a smooth texture that melted in the mouth and a good aftertaste even when thawed after refrigeration or frozen storage.
【００２４】[0024]
【発明の効果】実施例、試験例で具体的に述べたよう
に、本発明により、冷蔵または冷凍解凍しても製造直後
の粘度を保持し、かつ、滑らかさや口溶け等の食感も良
好なホワイトソース及びその製造方法を提供出来る。こ
のため本発明のホワイトソースは、ホワイトソースを使
用した加工食品、例えば、グラタン、コロッケ、クリー
ム煮などのチルド、冷凍食品に好適である。As described concretely in the examples and test examples, according to the present invention, the viscosity immediately after production is maintained even when refrigerated or frozen and thawed, and the texture such as smoothness and melting in the mouth is good. A white sauce and its manufacturing method can be provided. Therefore, the white sauce of the present invention is suitable for processed foods using the white sauce, for example, gratin, croquette, chilled products such as boiled cream, and frozen foods.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 阪本 光宏 兵庫県赤穂市木津1325番93号 阪本薬品工 業株式会社赤穂研究室内 Ｆターム(参考） 4B036 LC05 LE02 LF04 LH08 LK03 ─────────────────────────────────────────────────── ─── Continued front page (72) Inventor Mitsuhiro Sakamoto 1325-93 Kizu, Ako City, Hyogo Prefecture Sakamoto Yakuhin Industry Co., Ltd. Ako Laboratory F term (reference) 4B036 LC05 LE02 LF04 LH08 LK03
Claims (2)
数１２〜２２の１種又は２種以上であるポリグリセリン
脂肪酸エステルを添加する事を特徴とするホワイトソー
ス。1. A white sauce characterized in that a polyglycerin fatty acid ester having an HLB of 7 or more and a constituent fatty acid of 1 or 2 or more having 12 to 22 carbon atoms is added.
の調製段階で添加し、製造する事を特徴とする請求項１
記載のホワイトソースの製造方法。2. A polyglycerin fatty acid ester is added in advance at a preparatory step of the roux to produce the polyglycerin fatty acid ester.
A method for producing the described white sauce.
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| JP2001255511A JP4435451B2 (en) | 2001-08-27 | 2001-08-27 | White sauce and manufacturing method thereof |
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|---|---|---|---|
| JP2001255511A JP4435451B2 (en) | 2001-08-27 | 2001-08-27 | White sauce and manufacturing method thereof |
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| JP4435451B2 JP4435451B2 (en) | 2010-03-17 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012060160A1 (en) * | 2010-11-05 | 2012-05-10 | 太陽化学株式会社 | Food flavor-improving agent |
| JP2012249568A (en) * | 2011-06-02 | 2012-12-20 | Taiyo Kagaku Co Ltd | Texture-improving agent for solid caramel |
| JP2013048641A (en) * | 2012-12-11 | 2013-03-14 | Meiji Co Ltd | Frozen cream sauce and frozen food |
| JP2014103884A (en) * | 2012-11-27 | 2014-06-09 | Q P Corp | Welsh onion family vegetable sauce |
| JP2016178873A (en) * | 2015-03-23 | 2016-10-13 | ヱスビー食品株式会社 | Frozen roux and method for producing frozen roux |
| WO2022075176A1 (en) * | 2020-10-05 | 2022-04-14 | 株式会社Ｊ－オイルミルズ | Starch composition for food products and method for producing said starch composition |
-
2001
- 2001-08-27 JP JP2001255511A patent/JP4435451B2/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012060160A1 (en) * | 2010-11-05 | 2012-05-10 | 太陽化学株式会社 | Food flavor-improving agent |
| JP2012249568A (en) * | 2011-06-02 | 2012-12-20 | Taiyo Kagaku Co Ltd | Texture-improving agent for solid caramel |
| JP2014103884A (en) * | 2012-11-27 | 2014-06-09 | Q P Corp | Welsh onion family vegetable sauce |
| JP2013048641A (en) * | 2012-12-11 | 2013-03-14 | Meiji Co Ltd | Frozen cream sauce and frozen food |
| JP2016178873A (en) * | 2015-03-23 | 2016-10-13 | ヱスビー食品株式会社 | Frozen roux and method for producing frozen roux |
| WO2022075176A1 (en) * | 2020-10-05 | 2022-04-14 | 株式会社Ｊ－オイルミルズ | Starch composition for food products and method for producing said starch composition |
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| JP4435451B2 (en) | 2010-03-17 |
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