| 摘要 |
PURPOSE:To obtain the title curry edible only by heating without diluting the curry with water, having excellent shelf stability free from a heated smell by blending roasted onions with raw materials of instant liquid curry, adjusting the curry to pH of acidity by using a fruit, etc., and sterilizing under heating. CONSTITUTION:In producing an instant liquid curry containing wheat flour, fats and oils, curry powder and seasoning, raw materials for the instant liquid curry are blended with roasted onions, adjusted to pH <=4.5 by using a fruit or vegetable and sterilized under heating. The amount of the fruit or vegetable raw material added is preferably 16-56wt.% based on the whole amounts of instant liquid curry. The blending ratio of the roasted onions and the fruit or vegetable raw material is preferably (1/6)-(1/23) (weight ratio). |
