Title:
METHOD FOR PRODUCING PASTY ROUX
Document Type and Number:
Japanese Patent JP3705347
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a new method for producing a concentrated pasty roux which does not cause separation of fats, has properties of being readily pushed out from a container and is cookable in the same cooking form as that of a conventional solid curry roux.
SOLUTION: This method for producing a pasty roux comprises a process for heat-treating an oil-based raw material A composed of fats, a powdery seasoning raw material and a low-HLB emulsifying agent with mixing and stirring to the melting points of the fats and the low-HLB emulsifying agent or above, aside from this, heat-treating a water-based raw material B composed of a water-based raw material and a high-HLB emulsifying agent with mixing and stirring to the melting point of the high-HLB emulsifying agent or above, heat-treating the raw materials A and B with mixing and stirring to the melting points of the fats and the emulsifying agents and then cooling the mixture with stirring and, if required, retaining the mixture with stirring to stabilize the crystal of the fats.
Inventors:
Takashi Shiramizu
Kumi Sakane
Kumi Sakane
Application Number:
JP2000320224A
Publication Date:
October 12, 2005
Filing Date:
October 20, 2000
Export Citation:
Assignee:
House Foods Co., Ltd.
International Classes:
A23L23/10; (IPC1-7): A23L1/40
Domestic Patent References:
| JP7095866A | ||||
| JP1240134A | ||||
| JP10337166A | ||||
| JP200032928A | ||||
| JP4370078A | ||||
| JP7313055A | ||||
| JP5115242A | ||||
| JP1014506A | ||||
| JP2000152749A | ||||
| JP139941A |
Attorney, Agent or Firm:
Kenji Saeki