[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

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

Landscapes

  • Seeds, Soups, And Other Foods (AREA)

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

Similar Documents

Publication Publication Date Title
KR920008857B1 (en) Process for making seasonings
KR840002617A (en) Rice pasta composition and preparation method thereof
ATE23098T1 (en) PREPARATION OF VEGETABLE PIES.
IE800585L (en) Reformed rice products
JPS55102369A (en) Preparation of readily soluble curry
JPS5747464A (en) Preparation of granular soup and sauce food
JPS5574765A (en) Food additive and method of utilization
JPS5799161A (en) Production of food granules
JPS5678570A (en) Preparation of noodle
JPS5739733A (en) Preparation of molded dried vegetable
JPS55153564A (en) Preparation of material for cattle or fish meat food processed at high temperature
JPS57186452A (en) Preparation of dried miso
JPS60966B2 (en) Manufacturing method for new food materials
JPS5672665A (en) Preparation of food having delicate flavor like sea urchin
JPS5758865A (en) Preraration of macaroni
JPS5581556A (en) Soluble instant food and its preparation
JPS5345357A (en) Granulation of sodium carboxymethyl cellulose
SE322972B (en)
JPS5521783A (en) Preparation of rice cake of hollow solid shape
JPS56158064A (en) Preparation of food like chinese noodle
JPS5692751A (en) Batter mix
JPS56121473A (en) Preparation of restorable dried food and feed
JPS5623853A (en) Production of fibrous food product
JPS5682062A (en) Bulking agent comprising crumbs as raw material for powdered food
JPS5564774A (en) Preparation of mugwort soba (buckwheat noodle)