| 摘要 |
PURPOSE: An instant cup curry composition and a producing method thereof are provided to simply offer curry to consumers by cooking the curry by pouring boiling water. CONSTITUTION: An instant cup curry composition contains 10~20wt% of modified starch, 5~20wt% of dextrin, 10~15wt% of potato powder obtained by steaming potatoes and crushing after drying, 5~15wt% of milk product containing dried milk cream, 5~10wt% of curry powder, 3~8wt% of refined salt, 2~6wt% of cooking oil, and 6~60wt% of seasoning containing compounds selected from the group consisting of cheese powder, dried vegetable powder, dried fruit powder, and other ingredients.
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