PROBLEM TO BE SOLVED: To provide a manufacturing method of demi-glace sauce for providing a demi-glace sauce good in mouth melting and having light taste regardless of richness, further maintaining rich taste even when one more action is added during cooking.SOLUTION: There is provided a manufacturing method of demi-glace sauce, including blending wheat flour of 1% or less and processed starch of 0.1% to 4%, and further blending first phon and second phon obtained by following (a) to (c) processes of total 1% or more in total amount of the demi-glace sauce. (a) a first phon extraction process for extracting phon from a meat raw material under ordinary pressure environment. (b) a second phon extraction process for further extracting phon from the meat raw material from which the first phon is extracted in the (a) process under ordinary pressure environment. (c) a second phon concentration process for concentrating the second phon extracted in the (b) process to Brix of 15 to 60 under ordinary pressure environment to obtain concentrated second phon.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】本発明は、濃厚であるにもかかわらず、口どけが良く軽い味わいを有し、さらに調理時にひと手間加えた場合にも、濃厚な食味が維持されるデミグラスソースが得られるデミグラスソースの製造方法を提供する。【解決手段】デミグラスソースの製造方法であって、小麦粉を1%以下、加工澱粉を0.1以上4%以下配合し、さらに、下記(a)~(c)工程により得られた一番フォン及び二番フォンを、デミグラスソース全量中に合計1%以上配合する、デミグラスソースの製造方法;(a)常圧環境下で、畜肉原料からフォンを抽出する一番フォン抽出工程(b)(a)工程で一番フォンを抽出した畜肉原料から、さらに常圧環境下でフォンを抽出する二番フォン抽出工程(c)(b)工程で抽出した二番フォンを、常圧環境下でBrix15以上60以下に濃縮して濃縮二番フォンを得る、二番フォン濃縮工程【選択図】 なし
