JPS59151859A - Preparation of raw material of powdery white sauce - Google Patents
Preparation of raw material of powdery white sauceInfo
- Publication number
- JPS59151859A JPS59151859A JP58023730A JP2373083A JPS59151859A JP S59151859 A JPS59151859 A JP S59151859A JP 58023730 A JP58023730 A JP 58023730A JP 2373083 A JP2373083 A JP 2373083A JP S59151859 A JPS59151859 A JP S59151859A
- Authority
- JP
- Japan
- Prior art keywords
- white sauce
- water
- raw material
- flour
- wheat flour
- 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.)
- Granted
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
本発明はスープストック、牛乳、水等の液体を加えて攪
拌することによってホワイトソースとなすことのできる
粉末状ホワイトソース用素材の製法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a powdered white sauce material that can be made into white sauce by adding liquids such as soup stock, milk, water, etc. and stirring.
一般にホワイトソースは小麦粉で粘度を付与した白いソ
ースであり、シチュー等の煮込み料理、グラタン更には
コロッケのような成形食品等に用いられる極めて応用範
囲の広い基本的なソースの一種である。In general, white sauce is a white sauce made viscous by wheat flour, and is a type of basic sauce that has an extremely wide range of applications and is used in stews and other stews, gratins, and even shaped foods such as croquettes.
ホワイトソースの一般的な製法は、バターあるいは植物
油脂で焦げめがつかないように炒めた小麦粉、いわゆる
ホワイトルーを無色のスープストックや牛乳等の液体で
のばし、更に調味料、香辛料を加えてゆっくりと煮込む
ことからなる。The general method for making white sauce is to stir-fry flour (so-called white roux) in butter or vegetable oil to prevent it from burning, then spread it with a liquid such as colorless soup stock or milk, then add seasonings and spices and slowly cook. It consists of boiling.
しかし、このようなホワイトルーを出発原料とする方法
では、ルーを焦げつかせないように温度管理を厳密に行
わなければならないうえ、調製されたルーは液体への分
散性が悪く、ママコやダマが生じ易いので、煮込み後に
裏漉しを行わなければならない等、多くの手間と時間が
かかる欠点がある。However, in this method using white roux as a starting material, the temperature must be strictly controlled to prevent the roux from burning, and the prepared roux has poor dispersibility in liquids, resulting in lumps and lumps. Since this tends to occur, it has the disadvantage of requiring a lot of effort and time, such as having to strain it after simmering.
ホワイトソースの別のＲ’Ｎ例の一つとしては、小麦粉
をバターと練り混ぜたものに液体を加えてのばす、いわ
ゆるプール・マニエと呼ばれる方法がある。この方法は
ママコが出来にくいのが利点であるが、小麦粉をそのま
ま用いるので、生の小麦粉特有の生ぐささを消すために
よく煮込む必要がある。またプール・マニエはバターと
小麦粉を単に練り混ぜただけの塊状物であるため、計Ｍ
等の取扱いが不便があり、更に保存安定性が著しく劣る
等、特に業務用として用いる場合には解決すべき多くの
問題点がある。Another R'N example of white sauce is the so-called pour mannier, in which flour is mixed with butter and liquid is added to spread it. The advantage of this method is that it is difficult to form lumps, but since the flour is used as is, it needs to be boiled well to remove the raw texture that is characteristic of raw flour. In addition, pour mannier is a lumpy product simply kneaded with butter and flour, so it has a total of M
There are many problems that need to be solved, especially when used for commercial purposes, such as inconvenience in handling and extremely poor storage stability.
更に別な方法としては、特公昭５３−４５３８０に示さ
れるように、小麦粉、油脂、調味料等の材料を顆粒状に
成形、造粒した物を用いる方法も提案されているが、こ
れらは造粒に繁雑な操作を要するので製造コストが増大
してしまい、家庭用調味素材として小さな包装形態で市
販されているに過ぎない。As another method, as shown in Japanese Patent Publication No. 53-45380, a method using materials such as wheat flour, fats and oils, and seasonings formed into granules and granulated has been proposed; Since the grains require complicated manipulation, the production cost increases, and they are only sold in small packages as a seasoning material for home use.
本発明者らはかかる現状に鑑み、特に業務用として好適
な、安価でかつ取扱いの容易な粉末ホワイトソース用素
材の開発を目積して鋭意研究した結果、本発明を完成し
た。而して本発明の要旨とする構成は通常の薄刃小麦粉
を品温８０℃以上で加熱乾燥を行って水−分含岨を１０
％以下に低減せしめ、その乾燥後の薄力小麦粉１ｏｏｍ
ｓ部、油脂５〜８０重量部および油脂１００重最部につ
き５０〜１５０重量部の水溶性ゼラチン粉末および／ま
たは嵩密度０．０５〜０．１を有するデキストリン粉末
を配合して均一に混合することを特徴としてなる粉末状
ホワイトソース用素材の製造法に存する。In view of the current situation, the present inventors completed the present invention as a result of intensive research aimed at developing a material for powdered white sauce that is suitable for commercial use, is inexpensive, and easy to handle. The gist of the present invention is to heat and dry ordinary thin-blade flour at a temperature of 80°C or higher to reduce the moisture content by 10°C.
% or less and 1 oom of weak flour after drying
s part, 5 to 80 parts by weight of oil and fat, and 50 to 150 parts by weight of water-soluble gelatin powder and/or dextrin powder having a bulk density of 0.05 to 0.1 per 100 parts of fat and oil are blended and mixed uniformly. The present invention resides in a method for producing a material for powdered white sauce, which is characterized by the following.
次に本発明による粉末状ホワイトソース用素材の製造法
を更に具体的に説明する。本発明で用いる小麦粉は、通
常の市販の薄刃小麦粉であり約１４％程度の水分を含有
している。そして、その乾燥は例えば水蒸気加熱ジャケ
ット付のパドル型ドライヤーその他の適当な加熱乾燥機
を用い、品温８０℃以上で加熱乾燥を行う。この乾燥に
より水分含量を１０％以下、より好ましくは８％以下に
低減させる。このような加熱乾燥処理を行うことにより
、本素材を用いてｍＨしたホワイトソースでは小麦粉特
有の生ぐささが消失し、更にその粘度が上昇する等、ホ
ワイトソースの嗜好性及び物性の両面に好ましい効果が
もたらされる。かかる効果は、加熱乾燥工程における小
麦粉の品温が８０′ｃ以上、かつ処理後の小麦粉の水分
含量が１０％以下の両条件を満足することにより、初め
て達成されるものであり、いずれか一方が欠落しても初
期の効果を収めることができない。Next, the method for producing the powdered white sauce material according to the present invention will be explained in more detail. The wheat flour used in the present invention is ordinary commercially available thin wheat flour and contains about 14% water. Then, the drying is carried out using, for example, a paddle type dryer equipped with a steam heating jacket or other suitable heating dryer at a product temperature of 80° C. or higher. This drying reduces the moisture content to 10% or less, more preferably 8% or less. By performing such a heating and drying process, the rawness characteristic of wheat flour disappears in the white sauce made at mH using this material, and its viscosity increases, which is favorable for both the palatability and physical properties of the white sauce. effect is brought about. This effect can only be achieved when the temperature of the flour in the heat drying step is 80'C or higher and the moisture content of the flour after treatment is 10% or lower. Even if it is missing, the initial effect cannot be achieved.
本発明で使用する油脂は、牛−脂、ラード、ショートニ
ング、液体植物油脂、バター、マーガリンおよびこれら
の混合物等の食用油脂のいずれでもよいが、製品の保存
安定性の点からして、植物性低融点ショートニングの使
用が特に好適である。The fat used in the present invention may be any edible fat such as beef tallow, lard, shortening, liquid vegetable oil, butter, margarine, and mixtures thereof, but from the viewpoint of product storage stability, vegetable The use of low melting point shortenings is particularly preferred.
油脂の好ましい配合量は前記小麦粉１００重吊部当り５
〜８０重最部であり、かかる範囲を逸脱するものであっ
て、上記下限以下では製品の液体への分散性が十分イ」
与されないためママコ−１′）ダマが生じ易く、逆に上
記上限以上では製品がベーストないしは椀状となってし
まう等、いずれの場合も′本発明の目的とづる液体への
分散性に優れた、取扱いの便利な粉末状の素材を行るこ
とができない。The preferred amount of fats and oils is 5 per 100 folds of flour.
~80 weight, which is outside this range, and below the above lower limit, the product has sufficient dispersibility in liquid.
If the above-mentioned upper limit is exceeded, the product becomes base or bowl-shaped. However, it is not possible to use powdered materials, which are convenient to handle.
本発明の粉末状ホワイ１へソース用素材で特に重要な役
割を演するのは、油脂の吸蔵、分散力に優れ、水に接づ
゛る時は速かに水を吸収して崩壊、溶解する性質を兼ね
そなえ、かつ加熱により粘度が発現しないという特性を
有する「担体」であり、かかる担体を使用しない場合、
小麦粉１００重量部当り４重量部程度の油脂の添加でペ
ースト状となってしまい、粉体としての性状が失われて
しまう。The powdered white of the present invention plays a particularly important role in the sauce material because it has excellent oil and fat occlusion and dispersion power, and when it comes into contact with water, it quickly absorbs water and disintegrates and dissolves. It is a "carrier" that has the property of not developing viscosity when heated, and if such a carrier is not used,
Addition of about 4 parts by weight of oil/fat per 100 parts by weight of wheat flour results in a paste-like state, and the powder properties are lost.
担体として好適なものには、水溶性ゼラチン粉末および
嵩密度０．０５〜０．１を有するＤＥ約１０のデキスト
リン粉末がある。なお、上記水溶性ゼラチン粉末とは牛
、豚などの動物の皮、骨、牌のコラーゲンないしはこれ
らから得たゼラチンを、加圧蒸煮・酵素処理等の適当な
手段により平均分子ｉ１０００〜１００００程度に加水
分解した後、噴霧乾燥等により乾燥灼末化したものであ
る。また、上記デキストリン粉末とはコーンスターチを
酸または酵素によりＤＥ約１０程度に加水分解した後、
特殊な方法で噴霧乾燥したものであり、この例としては
米国グレイン・プロセッシング社製の商品名「マルトリ
ンＭ７００ｊがある。Suitable carriers include water-soluble gelatin powder and dextrin powder with a DE of about 10 having a bulk density of 0.05 to 0.1. The above-mentioned water-soluble gelatin powder is made from collagen from the skin, bones, and tiles of animals such as cows and pigs, or gelatin obtained from them, to an average molecular weight of about 1,000 to 10,000 by suitable means such as pressure steaming and enzyme treatment. After hydrolysis, it is made into a dry powder by spray drying or the like. In addition, the above-mentioned dextrin powder is made by hydrolyzing cornstarch with an acid or enzyme to a DE of about 10.
It is spray-dried using a special method, and an example of this is the product name "Maltrin M700j" manufactured by Grain Processing Co., Ltd. in the United States.
これら担体の配合割合は油脂１００重量部につき５０〜
１５０重量部が好ましく、５０重量部以下では油脂の配
合比率が高い場合に粉体状の製品を得ることができず、
逆に１５０重昂郡部上添加してもその添加量の増加に見
合う効果の増進は認められない。The blending ratio of these carriers is 50 to 100 parts by weight of fats and oils.
150 parts by weight is preferable; if it is less than 50 parts by weight, a powdered product cannot be obtained when the blending ratio of fats and oils is high;
On the other hand, even if 150% of Chongyang was added, no improvement in the effect commensurate with the increase in the amount added was observed.
本発明の方法では、上述の各材料をミキサーにいれ、均
一になるまで混合することによって極めて容易に粉末状
ホワイトソース用素材をＬＱ ’ＩＩすることができる
。In the method of the present invention, the powdered white sauce material can be LQ'II extremely easily by putting each of the above-mentioned ingredients into a mixer and mixing until uniform.
このようにして本発明方法により得られるホワイトソー
ス用素材は、計量等の取扱いが容易な飛散性のないしっ
とりとした性状の粉体であるにもかかわらず、スープス
トックや牛乳等の液体に加えるときはママコやダマを生
ずることなく容易に分散、溶解するので、これらに溶い
て加熱するだけで極めて簡単にホワイトソースを作るこ
とができる。Although the white sauce material obtained by the method of the present invention is a moist, non-scattering powder that is easy to measure and handle, it can be added to liquids such as soup stock and milk. Since it is easily dispersed and dissolved without forming lumps or lumps, white sauce can be made extremely easily by simply dissolving it in these ingredients and heating it.
更にこの粉末状ホワイトソース用素材を用いてホワイト
ソースを作るには、これに使用目的に応じ５〜１０倍ｆ
Ｒ＜ｔｘｍ＞のスーブストック、牛乳あるいは水等の液
体を加えて撹拌、分散せしめたのち、所望の調味料、香
辛料その他を加え１時間程度かけて８５℃前後にまで昇
温させるか、あるいは沸騰後１〜５分加熱を続ける程度
でよく、その作桑は極めて簡単であり、何ら特別の操作
や手順を必要としない。該素材に加える上記液体の比率
を変えることにより、例えば５〜８倍量ではクリームコ
ロッケ等、７〜１０１量ではシチュー、グラタン等、そ
れぞれに好適なホワイトソースを作ることができる。な
お前記煮込みの終段階で必要によりバター、マーガリン
等の油脂類を加えると、ホワイトソースの風味、食感を
より良好なものとすることができる。Furthermore, to make white sauce using this powdered white sauce material, add 5 to 10 times more f depending on the purpose of use.
Add R<txm> sub stock, milk, water, or other liquid, stir and disperse, then add desired seasonings, spices, etc. and raise the temperature to around 85°C over about an hour, or boil. It is sufficient to continue heating for another 1 to 5 minutes, and the mulberry production is extremely simple and does not require any special operations or procedures. By changing the ratio of the liquid added to the material, for example, a white sauce suitable for cream croquettes, etc. can be made with 5 to 8 times the amount, and a white sauce suitable for stew, gratin, etc. can be made with 7 to 10 times the amount. Note that if necessary, oils and fats such as butter and margarine are added at the final stage of the simmering process to improve the flavor and texture of the white sauce.
更に本発明では加熱処理を施した小麦粉を用いているた
め、前記のような短い煮込み時間を採用しても、調製し
たホワイトソースに生の小麦粉特有の生くささが生ずる
ことはない。また本発明方法によって製造されるホワイ
トソース用素材は、油脂が担体に吸蔵されて素材中に均
質に存在しているので、空気中の酸素により変改も受は
難く、長期間安定した品質が維持されるというメリッ１
−もある。Furthermore, since the present invention uses wheat flour that has been subjected to heat treatment, even if such a short simmering time as described above is employed, the prepared white sauce will not have the stale taste characteristic of raw wheat flour. In addition, in the material for white sauce produced by the method of the present invention, fats and oils are occluded in the carrier and exist homogeneously in the material, so it is difficult to be altered by oxygen in the air, and the quality is stable for a long time. Benefit 1 of being maintained
-There is also.
なお、本発明の方法における粉末状ホ「ソイ１−ソース
用素材の基本配合は前述のとおりであるが、必要に応じ
ミ更に適隋の調味料、香辛料その他を加えた形で商品化
してもよいものである。以下に試験例及び実施例を示す
。The basic composition of the material for the powdered soy sauce in the method of the present invention is as described above, but if necessary, it may be commercialized by adding appropriate seasonings, spices, etc. This is a good product. Test examples and examples are shown below.
試験例
粉末状ホワイトソース用素材の品質に対する小疫粉の加
熱の効果を調べるため、薄り粉く昭和産業株式会社製商
品名「月桂冠」）を株式会社奈良機械製作所製商品名ｒ
ＮＰＤ−３Ｗ型パドルドライヤー］ （加熱媒体：水蒸
気）を用いて加熱処理を行った。処理後の小麦粉１００
部に対し、水溶性ゼラチン粉末（新田ゼラチン株式会社
製［タイプＨＪ）１０部及び植物性ショートニング（太
隔油脂株式会社製商品名「ココリン・ソフト・」）１０
部くいずれもｌｉｔ部）を加え、ミキサー中で撹拌、混
合して粉末状ホワイトソース用素材を調製した。更にこ
れら素材１０部を９０部の牛乳に分散、溶解し、粉末チ
キンコンソメ１．５部、食塩０．２５部及びホワイトペ
ラパー適隋を加え、常温から１時間をかけて８５℃にま
で加熱、昇温せしめてホワイトソースを調製した。Test Example In order to investigate the effect of heating small pestle powder on the quality of the material for powdered white sauce, thin powder (product name ``Gekkeikan'' manufactured by Showa Sangyo Co., Ltd.) was heated using product name r manufactured by Nara Kikai Seisakusho Co., Ltd.
NPD-3W type paddle dryer] (heating medium: steam) was used to perform heat treatment. Flour after processing 100
per part, 10 parts of water-soluble gelatin powder (manufactured by Nitta Gelatin Co., Ltd. [Type HJ]) and 10 parts of vegetable shortening (trade name: "Cocorin Soft", manufactured by Taikai Yushi Co., Ltd.)
A powdered white sauce material was prepared by adding a portion (all portions were lit) and stirring and mixing in a mixer. Further, 10 parts of these ingredients were dispersed and dissolved in 90 parts of milk, 1.5 parts of powdered chicken consomme, 0.25 parts of salt, and a suitable amount of white perilla were added, and the mixture was heated from room temperature to 85°C over 1 hour. A white sauce was prepared by raising the temperature.
ホワイトソース用素材に用いた小麦粉の加熱条件、同素
材を牛乳に加えたときの水溶けの可否及び同素材から調
製したホワイトソースの品質評価結果を併せて第１表に
掲げた。Table 1 lists the heating conditions for the flour used as the material for white sauce, whether the material dissolves in water when added to milk, and the quality evaluation results of white sauce prepared from the material.
−１
￥７＼〕・
イ／−
第１表に明らかなように、熱処理を行わない小麦粉（試
料Ｎｏ、４＞および本発明の処理条件を逸脱する条件で
加熱を行った小麦粉（試料ＮＯ。-1 ¥7\]・I/- As is clear from Table 1, wheat flour that is not subjected to heat treatment (sample No. 4) and wheat flour that has been heated under conditions that deviate from the treatment conditions of the present invention (sample No. 4).
２およびＮｏ、３＞を用いたホワイトソース用素材は小
麦粉中にアミラーゼ活性が残存しているためか、これら
からＰｉａｌしたホワイ１−ソースでは粘度が著しく低
い舌ざわりの悪いものとなり、更に生の小麦粉特有の生
くささが残る等、いずれも本発明品（試料Ｎ０．１＞よ
りも低い評価を受けた。Perhaps because the white sauce materials using No. 2, No., and No. 3> have residual amylase activity in the flour, the Why No. 1 sauce made from them has a significantly low viscosity and a bad texture, and furthermore, raw flour All samples were evaluated lower than the product of the present invention (Sample No. 0.1) due to the characteristic freshness remaining.
素材の液体に対する分散、溶解性は原料とする小麦粉の
加熱条件中、特に！＆終水分に大きく影響され、８０℃
以上の品濡度で処理したとしても最終水分が１０％を上
回る小麦粉からでは水溶けの良好な製品を造ることがで
きない。（質料Ｎ０．３）実施例
前記試験例における試料Ｎ０１１同様に処理した薄刃小
麦粉に第２表に示す油脂及び担体を同表に示す量だけ加
え、ミキサー中で混合して本発明の粉末状ホワイトソー
ス用素材Ｎ０１５〜９を作った。The dispersion and solubility of the material in liquids is particularly important during the heating conditions of the raw flour! & greatly influenced by final moisture, 80℃
Even if processed at the above product wetness, a product with good water solubility cannot be made from flour with a final moisture content of more than 10%. (Material No. 3) Example To the thin-blade flour treated in the same manner as Sample No. 011 in the above test example, the oils and fats and carriers shown in Table 2 were added in the amounts shown in the same table, and mixed in a mixer to produce the powdered white flour of the present invention. I made sauce materials No. 015-9.
製品はそれぞれ第２表中の製品所見の項に記したような
ｎ来状であり、いずれも牛乳、水等の液体に分散、溶解
し易く、これらを上記液体に溶き調味料、香辛料を適宜
加えて煮込んで調製したホワイトソースはいずれも風味
、含感ともに良好なものであった。The products have the same characteristics as described in the product findings section of Table 2, and are easily dispersed and dissolved in liquids such as milk and water. All of the white sauces prepared by boiling in addition had good flavor and texture.
Claims (1)
って水分含量を１０％以下に低減せしめ、その乾燥後の
薄刃小麦粉１００重量部、油脂５〜８０ｍ苗部および油
脂１００重量部につき５０〜１５０重量部（７）水溶性
ゼラチン粉末および／または高密１１０．０５〜０．１
を有するデキストリン粉末を配合して均一に混合するこ
とを特徴としてなる粉末状ホワイトソース用素材の製造
法。(1) Usuba wheat flour is heat-dried at 180°C or higher to reduce the moisture content to 10% or less, and after drying, 50 to 50 parts by weight of Usuba wheat flour, 5 to 80 m of oil, and 100 parts by weight of oil and fat are added. 150 parts by weight (7) Water-soluble gelatin powder and/or high density 110.05-0.1
A method for producing a powdered white sauce material, which comprises blending and uniformly mixing dextrin powder having the following properties.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58023730A JPS59151859A (en) | 1983-02-17 | 1983-02-17 | Preparation of raw material of powdery white sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58023730A JPS59151859A (en) | 1983-02-17 | 1983-02-17 | Preparation of raw material of powdery white sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59151859A true JPS59151859A (en) | 1984-08-30 |
| JPH0417617B2 JPH0417617B2 (en) | 1992-03-26 |
Family
ID=12118428
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58023730A Granted JPS59151859A (en) | 1983-02-17 | 1983-02-17 | Preparation of raw material of powdery white sauce |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59151859A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5703426A (en) * | 1994-06-06 | 1997-12-30 | Matsushita Electric Industrial Co., Ltd. | Field system assembly of commutator motor, commutator motor having field system assembly, and method for manufacturing field system assembly |
| JP2010233493A (en) * | 2009-03-31 | 2010-10-21 | Riken Vitamin Co Ltd | Method for producing powdery brown roux |
| CN104256525A (en) * | 2014-09-18 | 2015-01-07 | 湖北山乡食品有限公司 | Preparation method of wheat sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5526826A (en) * | 1978-08-15 | 1980-02-26 | Meiji Seika Kaisha Ltd | Preparation of instant solid soup |
| JPS5717506A (en) * | 1980-07-04 | 1982-01-29 | Matsushita Electric Works Ltd | Illuminator |
| JPS5747464A (en) * | 1980-09-01 | 1982-03-18 | Kunoole Shokuhin Kk | Preparation of granular soup and sauce food |
-
1983
- 1983-02-17 JP JP58023730A patent/JPS59151859A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5526826A (en) * | 1978-08-15 | 1980-02-26 | Meiji Seika Kaisha Ltd | Preparation of instant solid soup |
| JPS5717506A (en) * | 1980-07-04 | 1982-01-29 | Matsushita Electric Works Ltd | Illuminator |
| JPS5747464A (en) * | 1980-09-01 | 1982-03-18 | Kunoole Shokuhin Kk | Preparation of granular soup and sauce food |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5703426A (en) * | 1994-06-06 | 1997-12-30 | Matsushita Electric Industrial Co., Ltd. | Field system assembly of commutator motor, commutator motor having field system assembly, and method for manufacturing field system assembly |
| JP2010233493A (en) * | 2009-03-31 | 2010-10-21 | Riken Vitamin Co Ltd | Method for producing powdery brown roux |
| CN104256525A (en) * | 2014-09-18 | 2015-01-07 | 湖北山乡食品有限公司 | Preparation method of wheat sauce |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0417617B2 (en) | 1992-03-26 |
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