JPS55102369A - Preparation of readily soluble curry - Google Patents

Preparation of readily soluble curry

Info

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
Application number
JP932179A
Other languages
Japanese (ja)
Inventor
Harue Yamazaki
Shiro Yamazaki
Tatsumitsu Yamazaki
Masaru Yamazaki
Shigeo Yamazaki
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP932179A priority Critical patent/JPS55102369A/en
Publication of JPS55102369A publication Critical patent/JPS55102369A/en
Pending legal-status Critical Current

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
JP932179A 1979-01-30 1979-01-30 Preparation of readily soluble curry Pending JPS55102369A (en)

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)

* Cited by examiner, † Cited by third party
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

Cited By (3)

* Cited by examiner, † Cited by third party
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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