PROBLEM TO BE SOLVED: To provide a bamboo shoot-containing bamboo festal curry that has unique flavor and texture, is non-oil and excellent in digestion, has no concern for occurrence of allergy, and is improved in the absorption efficiency of bamboo shoot calcium, and to provide a preparation method thereof.SOLUTION: The bamboo festal curry sauce can be prepared by the steps of: steaming a bamboo shoot belonging to the Genus Madake (Genus Phyllostachys) with vapor immersing the steamed bamboo in natural germanium hot spring water or silicon bacterium water comminuting the bamboo immersed in natural germanium hot spring water or silicon bacterium water together with hot spring water or silicon bacterium water into a fluid-flow state in a mixer half-reducing the water content by boiling the fluid-flow state bamboo shoot comminuted in the mixer and adding, to the water-content half-reduced fluid-flow state bamboo shoot, curry powder, sugar, spice as well as stock kelp, and simmer again the same.COPYRIGHT: (C)2015,JPO&INPIT【課題】独特の風味及びテクスチャーが得られるばかりでなく、ノンオイルで消化に優れ、アレルギー発生の心配がなく、さらに筍のカルシウムの吸収効率を向上させることができる筍入り竹膳カレー及びその製造方法を提供する。【解決手段】マダケ属(Genus Phyllostachys)に属する筍を蒸気で蒸す工程、蒸気で蒸した筍を天然ゲルマニウム温泉水又はケイ素バクテリア水に浸漬する工程、天然ゲルマニウム温泉水又はケイ素バクテリア水に浸漬した筍を温泉水又はケイ素バクテリア水と共にミキサーで流動状に粉砕する工程、ミキサーで粉砕した流動状の筍を煮沸して水分を半減させる工程、水分が半減した流動状筍に、カレー粉、糖分、香辛料並びにだし昆布を入れて再度煮込む工程から竹膳カレーソースを得る。【選択図】 なし
