Title:
CURRY ROUX
Document Type and Number:
Japanese Patent JPS62130669
Kind Code:
A
Abstract:
PURPOSE: To obtain a curry roux having improved taste and flavor, by adding ascorbic acid and tocopherol to a curry roux.
CONSTITUTION: A curry roux is added with preferably 0.05W2(wt)% ascorbic acid as an acidulant and preferably 0.01W0.5% tocopherol as a stabilizer for edible oil and fat. Ascorbic acid is preferably added at the final stage of the production of curry roux as far as possible and the addition of tocopherol is preferably carried out at the stage of the dissolution and addition of the edible oil and fat.
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Inventors:
KATAKURA TAMOTSU
Application Number:
JP27220785A
Publication Date:
June 12, 1987
Filing Date:
December 03, 1985
Export Citation:
Assignee:
TAKASAGO SUPAISU KK
International Classes:
A23L23/10; (IPC1-7): A23L1/40
Attorney, Agent or Firm:
Yoshihisa Nishi