PROBLEM TO BE SOLVED: To provide an efficient manufacturing method of a health roux, which produces sufficiently viscous sauce in cooking by the effect of starch material such as wheat flour, reducing the use amount of the starch material and the use amount of oil as raw material, and to provide an instant roux.SOLUTION: A mixture including at least oil and starch material such as wheat flour is heated and blended up to 100 to 140°C, to which a seasoning and the like are further added and blended on an as needed basis, so as to be filled in a container as a roux. The manufacturing method of a roux comprises heating and blending the mixture including starch material with a moisture content of 8 mass% or more and 30 to 200 mass parts of oil relative to 100 mass parts of the starch material at least one time under reduced pressure at a temperature lower than 100°C, such that the total moisture content in the mixture becomes 6 mass% or less relative to the use amount of the starch material in the mixture when the temperature reaches 100°C.COPYRIGHT: (C)2014,JPO&INPIT【課題】小麦粉などの澱粉原料に起因する調理時のソースの粘性が十分に発現されるので、澱粉原料の使用量を抑制でき、さらには原料として使用する油脂の使用量も抑制できるヘルシーなルウの効率よい製造方法および即席ルウの提供。【解決手段】少なくとも油脂と小麦粉などの澱粉原料を含む混合物を、100~140℃まで加熱混合した後、必要に応じて調味料などをさらに添加して混合し、容器に充填するルウの製造方法において、水分を8質量%以上含む澱粉原料と、前記澱粉原料100質量部に対して30~200質量部の油脂とを含む混合物を、100℃未満において少なくとも1回減圧下で加熱混合することにより、100℃到達時点での前記混合物中の全水分含量が、前記混合物中の前記澱粉原料の使用量に対して6質量%以下にすることを特徴とするルウの製造方法により、課題を解決できる。【選択図】図1
