PROBLEM TO BE SOLVED: To provide a method of manufacturing a food product using a roux obtained by use of a smaller amount of flour, and a method of manufacturing a food product having low viscosity and the characteristic of melting easily in the mouth, being excellent in the flavor of spices, and having an improved milky taste.SOLUTION: The method of manufacturing the food product includes a process for blending a roux obtained from raw materials including 1 part by mass of flour and not less than 0.5 nor more than 6 parts by mass of starch, and a cheese seasoning obtained by heating a mixture including cheese and water.COPYRIGHT: (C)2013,JPO&INPIT【課題】より少ない量の小麦粉を使用して得られるルウを用いる食品の製造方法であって、粘性が低く、口どけが軽い特長を持ち、香辛料の香味に優れ、改善された乳感を有する食品の製造方法を提供すること。【解決手段】1質量部の小麦粉、及び0.5質量部以上6質量部以下の澱粉を含む原料から得られるルウと、チーズ及び水を含む混合物を加熱して得られるチーズ調味材とを配合する工程を有する食品の製造方法。【選択図】なし
