PH22020000174Y1 - A process of producing vegetable broth powder - Google Patents

Abstract

The present utility model relates to a process of producing vegetable broth powder and a product therefrom that would generate nutritious food additives supplementing the daily requirements for micronutrients and vitamins of a healthy consumer. The process of producing vegetable broth powder generally comprises the steps of: a. preparing the raw materials consisting of squash (Cucurbita maxima), string beans (Dolichos sesquipedalis), eggplant (Solanum melongena L.), Malabar spinach (Basella rubra L.), malunggay (Moringa oleifera Lam), ginger (Zingiber officinale), lemon grass (Andropogon citratus), onion, garlic and black pepper; b. washing the raw materials in running water; c. sanitizing the washed raw materials in 50 parts per million (ppm) chlorine solution for 10 minutes; d. rinsing the sanitized raw materials with potable water; e. cutting squash and eggplants in cubes; f. cutting string beans into small lengths; g. trimming leaves of Malabar spinach and malunggay from their stalks; h. mixing cut squash, eggplants and string beans, trimmed leaves of Malabar spinach and malunggay, ginger, lemon grass, onion, garlic and black pepper according to predetermined proportions; i. boiling the mixture of the materials for 30 minutes with equal amount of water based on weight; j. straining the boiled mixture; k. extracting puree from the filtrate of the strained mixture; I. mixing the extracted puree with 20 pcnt salt based on weight and 10 pcnt of maltodextrin serving as carrier agent; m. stirring the mixture thoroughly until totally dissolved; n. pasteurizing the totally dissolved mixture at 70øC for 15 minutes; and o. spray drying the pasteurized mixture at a rate of at 180øC inlet temperature, 80øC for the drying chamber and 40øC finished product chamber at 600-800psi.