PROBLEM TO BE SOLVED: To provide fat and oil for roux, capable of giving satisfactory richness to a roux with minimized risk of cholesterol intake by using vegetable fat and oil as main raw material fat and oil.SOLUTION: The fat and oil for roux includes 0.01-15 mass% of rapeseed oil having Y+10R value in Lovibond chromometer of 40 or more and 50-99.99 mass% of palm-based fat and oil. The roux includes the fat and oil for roux and flour, and the roux may further include spices. Such a roux can give satisfactory taste and richness to a processed food using the roux.COPYRIGHT: (C)2013,JPO&INPIT【課題】植物油脂を主原料油脂とし、コレステロール摂取の懸念が少ない、ルウに良好なコク味を付与できるルウ用油脂を提供する。【解決手段】ロビボンド比色計におけるY+10R値が40以上であるなたね油を0.01~15質量%及びパーム系油脂を50~99.99質量%含有するルウ用油脂。該ルウ用油脂と小麦粉とを含有するルウ、さらにスパイスを含むルウは、該ルウを使用した加工食品に良好な風味・コク味を付与することができる。【選択図】なし
