Lou for fat composition, Lou, Lou use food

摘要

PROBLEM TO BE SOLVED: To provide an oil and fat composition for roux from which food products using roux, such as roux that melts well in the mouth and is glossy, sauces, and cream that resists contraction (cover peeling) even when heated can be obtained, and a food product using the same.;SOLUTION: A casein digest to be blended in a butter substitute is hydrolyzed in the range of pH 5.2 to 6.2. The oil and fat composition for roux is obtained by emulsifying an aqueous solution containing the casein digest, and oil and fat, in a water-in-oil type. Further, roux is obtained by mixing and heating wheat flour and the oil and fat composition. In addition, a cream croquette (food product using roux) is made as usual using the roux.;COPYRIGHT: (C)2013,JPO&INPIT