PROBLEM TO BE SOLVED: To provide a volume decreased solid roux in which when providing a food product using a roux of a specified quantity, a volume of a roux is reduced, and to provide a solid roux that is excellent in balance of flavor and flavoring.SOLUTION: Provided is a solid roux in which a material including fat and a solid content is heat-mixed, cooled to temperature lower than a melting point of fat, and solidified. The solid roux is that (A) a content of sugar based on the total amount of a solid roux is at most 8 mass%, (B) a ratio of a content of fat based on a content of a solid content other than sugar is at least 40 mass% and at most 60 mass%, and (C) a high sweetness sweetener is included.COPYRIGHT: (C)2014,JPO&INPIT【課題】ルウを使用した食品を所定量提供するにあたって使用されるルウの容量を低減した、減容化された固形ルウであって、風味や香味のバランスに優れた固形ルウを提供すること。【解決手段】油脂と固形分とを含む原料を加熱混合し、油脂の融点を下回る温度に冷却して固化した固形ルウであって、(A)固形ルウの全量に対する砂糖の含有量が8質量%以下であり、(B)砂糖以外の固形分の含有量に対する油脂の含有量の割合が40質量%以上60質量%以下であり、(C)高甘味度甘味料を含有する固形ルウ。【選択図】なし
