Curry powder and curry roux method of manufacturing for the curry roux

摘要

PURPOSE: To obtain a curry roux, having a feeling of depth in taste, good in aromatizing, capable of suppressing the sweetness and improved in masking effects by adding a glucide raw material to a curry powder, carrying out the roasting treatment and using the resultant curry powder. ;CONSTITUTION: Preferably 5.0-30.0wt.% glucide raw material such as glucose or sucrose is added to a curry powder and the roasting treatment is carried out at, e.g. 120-145°C temperature for 15-70min. The resultant curry powder (preferably containing a spice such as turmeric, a cumin or a nutmeg) is used or the glucide is preferably added to the curry powder, wheat flour and an oil and fat to perform the roasting treatment. Thereby, the objective curry roux is obtained.;COPYRIGHT: (C)1996,JPO