PROCESS FOR PRODUCTION OF CURRY

A curry is prepd. by (a) heating and drying degenerated starch at 80-140 deg.C for 0.5-4 hrs; (b) mixing 35-35 wt.% the obtd. degenerated starch with 10-15 wt.% curry powder, 10-25 wt.% condiments and 1-15 wt.% edible liq. fat and oil and heating; (c) adding the mixed powder of 15-25 wt.% salt and s...

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Bibliographische Detailangaben
Hauptverfasser:	PARK WAN-KYU, YUN JONG-HUN, KIM MYONGAN, CHOI CHU-ON
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A curry is prepd. by (a) heating and drying degenerated starch at 80-140 deg.C for 0.5-4 hrs; (b) mixing 35-35 wt.% the obtd. degenerated starch with 10-15 wt.% curry powder, 10-25 wt.% condiments and 1-15 wt.% edible liq. fat and oil and heating; (c) adding the mixed powder of 15-25 wt.% salt and sucrose, hydrolysed vegetable protein (HVP), powdered milk and beef extract to the mixt. The above degenerated starch is prepd. by chemical-treating corn starch of a high amylose content, gelatinizing at 60-75 deg.C, drying and granulating. The obtd. curry is easily disperse in hot water.