抄録
The correlations of the ratio between materials and cooking temperature for making the “roux” which influences the qualities were examined by their viscosity, color, sedimentation volume, turbidity and taste.
As the results, (1) when the taste was evaluated by trained panels, the roux cooked to the temperature up to 130°C was more palatable than that of the temperature 100°C. The roux turned to brown and arouse the roasted flavor by further heating.
(2) The cooking temperature of roux showed inverse relations of viscosity, and of the sedimentation volume of pastes which was prepared from this roux, higher the temperature of the roux, lower the viscosity, and smaller in the sedimentation volume. On the other hand, the turbidity of filtrate of these pastes showed the increasing tendency for higher cooking temperature.
(3) The changes of viscosity by the alpha amylase digestion was found to be smaller at its high temperature.
(4) Acid and iodine values, and the viscosity of butter fat which was separated from roux were tested, and found no remarkable changes in the difference of cooking temperature.
