PROBLEM TO BE SOLVED: To provide novel multilayered roux which has ingredient texture, flavor and palate feeling different from those of conventional roux when cooked and eaten after cooked, and which can be easily, efficiently and economically produced.SOLUTION: Multilayered roux includes a laminated structure formed by sandwiching and laminating a low-moisture sheet-like food layer with at least two roux layers. The low-moisture sheet-like food has the following properties: 1. not dissolved in oil and fat ingredient included in the roux 2. having a specific gravity equal to or lower than the specific gravity of the roux and 3. having a moisture content of 10 mass% or less. The low-moisture sheet-like food itself is provided with at least one dissolved-roux passage, is provided with at least one dissolved-roux passage between the low-moisture sheet-like food and the wall of a container where the food is housed, or is provided with a dissolved-roux passage formed by fitting both of the passages together, so that the roux layer and the roux in the dissolved-roux passage are connected to each other, housed in the container and hermetically packaged in the container as necessary.COPYRIGHT: (C)2014,JPO&INPIT【課題】加熱調理時および調理後それを食する際に、従来のルウとは異なる具材感がある上、風味や食感も異なり、かつ容易に効率よく経済的に製造できる新規な複層ルウおよびその製法の提供。【解決手段】少なくとも2層のルウ層によって低水分シート状食品層がサンドイッチ積層された積層構造を有する複層ルウであって、前記低水分シート状食品は、下記特性を有するとともに、前記低水分シート状食品自体に少なくとも1つの溶融ルウ通路を備えるか、あるいは前記低水分シート状食品とそれを収容する容器壁との間に少なくとも1つの溶融ルウ通路を備えるか、あるいは前記両者を組み合わせた溶融ルウ通路を備え、前記ルウ層と前記溶融ルウ通路中のルウとが連結されて、容器中に収容されており、必要に応じて密封包装されていることを特徴とする複層ルウにより、課題を解決できる。(特性)1.ルウ中に含まれる油脂成分に溶解しない。2.ルウの比重以下の比重を有する。3.水分含有量10質量%以下。【選択図】図1
