| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide curry roux having good flavor and aroma by using rice flour instead of wheat flour without changing the production process itself on taking up the curry roux as a product using the rice flour instead of the wheat flour. <P>SOLUTION: The curry roux is provided by containing rice flour roux consisting of the rice flour or the rice flour containing preferably ≥80% crushed rice grain through 200 μm path, with oils and fats, and further containing cornstarch, and preferably having 3 to 15 mass% rice flour content. <P>COPYRIGHT: (C)2013,JPO&INPIT |
