JPS55102369A - Preparation of readily soluble curry - Google Patents
Preparation of readily soluble curryInfo
- Publication number
- JPS55102369A JPS55102369A JP932179A JP932179A JPS55102369A JP S55102369 A JPS55102369 A JP S55102369A JP 932179 A JP932179 A JP 932179A JP 932179 A JP932179 A JP 932179A JP S55102369 A JPS55102369 A JP S55102369A
- Authority
- JP
- Japan
- Prior art keywords
- curry
- mixture
- powder
- readily soluble
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
PURPOSE: To obtain a readily soluble curry having improved solubility, by extruding a mixture of gelatinized (α-) starch, and various seasonings with a heat-treated hardened beef tallow, by freezing the mixture sprayed with water, and by drying the mixture with curry powder in hot air.
CONSTITUTION: The wheat flour 1 is mixed with the other powder 2 comprising pulverized common salt, sugar, and sodium glutamate, and α-corn starch, and powdered caramel,agitated thoroughly, and then mixed with the heat-treated hardened beef tallow 3. The mixture is extruded through a molding machine into masses, which are sprayed with the water 4, and passed through the cooling chamber at-10°C or below to freeze the water. The frozen material is then incorporated with the spice 5 comprising curry powder, chicken extract, and garlic powder, and dried in hot air at about 90°C to form a readily soluble curry.
COPYRIGHT: (C)1980,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP932179A JPS55102369A (en) | 1979-01-30 | 1979-01-30 | Preparation of readily soluble curry |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP932179A JPS55102369A (en) | 1979-01-30 | 1979-01-30 | Preparation of readily soluble curry |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS55102369A true JPS55102369A (en) | 1980-08-05 |
Family
ID=11717195
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP932179A Pending JPS55102369A (en) | 1979-01-30 | 1979-01-30 | Preparation of readily soluble curry |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS55102369A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5208062A (en) * | 1987-05-08 | 1993-05-04 | House Food Industrial Company Limited | Method for producing roux |
JP2002095449A (en) * | 2001-08-06 | 2002-04-02 | House Foods Corp | Method for producing roux |
US8322046B2 (en) * | 2003-12-22 | 2012-12-04 | Zhaolin Wang | Powder formation by atmospheric spray-freeze drying |
-
1979
- 1979-01-30 JP JP932179A patent/JPS55102369A/en active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5208062A (en) * | 1987-05-08 | 1993-05-04 | House Food Industrial Company Limited | Method for producing roux |
JP2002095449A (en) * | 2001-08-06 | 2002-04-02 | House Foods Corp | Method for producing roux |
US8322046B2 (en) * | 2003-12-22 | 2012-12-04 | Zhaolin Wang | Powder formation by atmospheric spray-freeze drying |
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