PROBLEM TO BE SOLVED: To provide a production method capable of efficiently producing wheat flour roux (white roux) having low viscosity and low water content, having white hue, superior in taste, having low content of oil and fat, and oriented to low calorie food in a short time, and to provide curry roux and stew roux using the wheat flour roux superior in taste, having low content of oil and fat, and being low calorie food.SOLUTION: In the method of producing wheat flour roux, during heating and mixing, blends of ingredients including the essential constituents of oil and fat and wheat flour are prepared through at least once vacuum mixing step when the article temperature of the blends of ingredients is 100°C or more.COPYRIGHT: (C)2012,JPO&INPIT【課題】低粘度、低水分含有量で、色相が白く、風味に優れ、油脂の含有量が少なく低カロリー食品指向の小麦粉ルウ(ホワイトルウ)を短時間で効率よく製造できる製造方法の提供、この小麦粉ルウを使用した、風味に優れ、油脂の含有量が少なく低カロリー食品であるカレールウおよびシチュールウの提供。【解決手段】油脂と小麦粉を必須成分とした配合原料を、加熱混合する間に、前記配合原料の品温が100℃以上において少なくとも1回の減圧混合工程を経て調製することを特徴とする小麦粉ルウの製造方法により課題を解決できる。【選択図】図1
