PROBLEM TO BE SOLVED: To provide freeze-dried curry having favorable reconstitution with hot water and good taste, and free from separation of an edible oil and fat, and to provide a method for producing the curry.SOLUTION: The freeze-dried curry is obtained by freeze-drying curry containing curry base, thickening polysaccharide and/or an emulsifying agent. The curry base includes an edible oil and fat, vegetable paste, curry powder, ingredients and water. The thickening polysaccharide is selected from the group consisting of xanthan gum and guar gum. The emulsifying agent includes a glycerol fatty acid ester and/or a sucrose fatty acid ester.COPYRIGHT: (C)2012,JPO&INPIT【課題】湯戻り及び食味が良好で食用油脂の分離のない凍結乾燥カレー及びその製造方法を提供する。【解決手段】カレーベース、増粘多糖類及び/又は乳化剤を含むカレーを凍結乾燥してなる凍結乾燥カレーであって、前記カレーベースが食用油脂、野菜ペースト、カレー粉、具材及び水を含み、前記増粘多糖類は、キサンタンガム及びグアガムからなる群から選ばれ、前記乳化剤はグリセリン脂肪酸エステル及び/又はショ糖脂肪酸エステルを含む、凍結乾燥カレー。【選択図】なし
