PROBLEM TO BE SOLVED: To provide low-fat solid roux having moderate shape retainability and quickly dissolving in its cooking without producing undissolved lumps, and to provide a method for producing the low-fat solid roux.SOLUTION: The low-fat solid roux comprises a starchy material, fat-and-oil and a seasoning, and is 10-25 mass% in fat-and-oil content. The low-fat solid roux is produced by pressure molding, having a core C with a bulk density of &le1.35 g/cm3 and a protective layer C on the surface of the core C.COPYRIGHT: (C)2010,JPO&INPIT【課題】適度な保形性を備え、しかも調理時にはダマを作ることなく速やかに溶解する、油脂含量の少ない低油脂固形ルウ及びその製造方法を提供する。【解決手段】 澱粉質原料、油脂及び調味料を含み、かつ、油脂含量が10~25質量%である、加圧成形された低油脂固形ルウであって、嵩密度が1.35g/cm3以下であるコアCと、該コアCの表面に設けられた保護層Cとを有する。【選択図】図12
