抄録
We investigated the factor of standardization and measurment of brown roux, for the purpose of standardization of large quantity cooking.
As the results,1) We made roux changed the heating rate till the temperature of roux reached to 180°C. It was revealed that the brown roux heated in the same temperature, became different color depending on the rate of heating. It was estimated that the adequated color index of brown roux was ΔE: 47 (color difference). The higher the heating temperature became, the lower the apparent biscosity of roux became. This characteristics was significant for slowly-heated roux.
2) When the roux has the same adequate color, the higher the heating rate was, the higher the final heating temperature became. The slower the heating rate was, the lower the final heating temperature was, under the same condition.
3) The sensory test revealed that the slowly-heated roux and the diluted and slowly-heatd roux were significantly more tasty than those of quickly-heated. The panels prefered two-hour heated roux diluted to one-hour heated roux diluted.
