| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a curry roux by substituting bean curd lee powder for wheat flour, as a part of measurements of use expansion and consumption increase of bean curd lees. <P>SOLUTION: The curry roux is obtained by substituting bean curd lee fine powder which is adjusted to a grain size of ≤150 mesh and previously roasted at 80-120°C, for wheat flour of curry roux. It is possible to obtain curry which has texture like the case of conventionally using wheat flour and is further high in a nutritive value of protein or the like, by applying grain size adjustment and heat treatment. <P>COPYRIGHT: (C)2010,JPO&INPIT |
