TH15161C3 - Frozen Instant Khao Soi Tart, Ready to Eat and Production Process - Google Patents

Abstract

------22/08/2561------(OCR) Page 1 of 1. Summary of the Invention: This invention describes a ready-to-eat, frozen Khao Soi tart made from four parts: tart shell, Khao Soi filling, Khao Soi sauce, and cheese. The tart shell is made from all-purpose flour, icing sugar, butter, egg yolk, oil, water, and salt. The manufacturing process involves mixing all ingredients, shaping with a mold, chilling, and hot air baking. The Khao Soi filling is made from meat, curry paste, pickled mustard greens, shallots, coconut milk, chili paste, sweetener, and salt. The manufacturing process involves stir-frying all ingredients until dry. The Khao Soi sauce is made from curry paste, coconut milk, salt, sweetener, lime juice, water, and wheat flour. The manufacturing process involves mixing all ingredients, pasteurizing, and then rapidly cooling. Until the sauce reaches a dissolved solids content of between 20-25 Brix, the production process of ready-to-eat frozen Khao Soi tarts involves placing the Khao Soi filling into the tart cups, sprinkling cheese, pouring the Khao Soi sauce over it, and topping the tart with dried coriander powder. Then, it is baked with hot air to allow all the ingredients to adhere and combine into a single piece. After cooling, it is frozen using the condensate method with Individual Quick Freezing (IQF) until the core temperature of the product reaches -18 to -20 degrees Celsius. The result is a ready-to-eat frozen Khao Soi tart with a long shelf life, which can be reheated in a microwave oven, making it convenient and quick to consume as a unique Thai snack. This product can be promoted as an industrial-scale product with export potential. ------------ Page 1 of 1 Summary of the Invention This ready-to-eat frozen Khao Soi tart consists of four parts: the tart cup, the Khao Soi filling, the Khao Soi sauce, and the cheese. The tart cup is made with all-purpose flour, icing sugar, butter, egg yolk, oil, water, and salt. The tart cup production process involves mixing all ingredients, shaping with a mold, chilling, and convection baking. The Khao Soi filling is made with meat, curry paste, pickled mustard greens, shallots, coconut milk, chili paste, sweetener, and salt. The filling production process involves stir-frying all ingredients until dry. The Khao Soi sauce is made with curry paste, coconut milk, salt, sweetener, lime juice, water, and flour. The sauce production process involves mixing all ingredients, pasteurizing, and rapidly cooling until the sauce reaches a dissolved solids content of 20-25 Brix. Ready-to-eat frozen Khao Soi tarts are made by placing Khao Soi filling into a tart cup, topping with cheese, drizzling with Khao Soi sauce, and garnishing with dried coriander powder. The mixture is then air-baked to bind the ingredients together, allowed to cool, and then frozen using the IQF (Individual Quick Freezing) technique until the core temperature reaches -18 to -20 degrees Celsius. The result is a ready-to-eat frozen Khao Soi tart with a long shelf life, microwaveable, and convenient as a unique Thai snack. This product has the potential to be developed into an industrial-scale product with export potential.

Claims (9)

All claims (which will not appear on the advertisement page): ------22/08/2018------(OCR) Page 1 of 3 Claims 1. Ready-to-eat frozen Khao Soi tarts consist of: tart cup (20-30% by weight), Khao Soi filling (40-45% by weight), Khao Soi sauce (10-15% by weight), and cheese (10-15% by weight). The tart cup contains: all-purpose flour (40.0-70.0% by weight), butter (5.0-15.0% by weight), water (5.0-15.0% by weight), oil (5.0-15.0% by weight), icing sugar (1.0-5.0% by weight), egg yolk (1.0-5.0% by weight), and salt (1.0-5.0% by weight). The Khao Soi filling contains: meat (30.0-40.0% by weight) and coconut milk (20.0-25.0% by weight). Sweeteners 20.0 - 25.0 percent by weight, pickled mustard greens 5.0-7.0 percent by weight, shallots 5.0-7.0 percent by weight, curry paste 1.0-2.0 percent by weight, salt 1.0-2.0 percent by weight, chili paste 1.0-2.0 percent by weight. Khao Soi sauce consists of coconut milk 25.0 - 50.0 percent by weight, water 5.0-30.0 percent by weight, lime juice 1.0-10.0 percent by weight, sweeteners 1.0-10.0 percent by weight, wheat flour 1.0-10.0 percent by weight, curry paste 1.0-10.0 percent by weight, salt 1.0-5.0 percent by weight. (Page 2 of 3) 2. Ready-to-eat frozen Khao Soi tarts, as per claim 1, where the oil can be selected from soybean oil, rice bran oil, palm oil, olive oil, sunflower seed oil, safflower seed oil, or coconut oil, either individually or in combination. 3. Ready-to-eat frozen Khao Soi tarts, as per claim 1, where the egg yolk can be selected from chicken eggs, duck eggs, or a combination thereof. 4. Ready-to-eat frozen Khao Soi tarts, as per claim 1, where the meat option is chicken, pork, beef, or goat, either individually or in combination. 5. Ready-to-eat frozen Khao Soi tarts, as per claim 1, where the sweetener can be selected from aspartame, cyclamate, saccharin, stevia, sucralose, neotame, advantame, sorbitol, xylitol, glucose syrup, white sugar, brown sugar, coconut sugar, palm sugar, honey, either individually or in combination. 6. Ready-to-eat frozen Khao Soi tarts, as per claim 1, where the cheese can be selected from cheddar cheese, mozzarella cheese, parmesan cheese, or gouda cheese, either individually or in combination. 7. The manufacturing process of ready-to-eat frozen Khao Soi tarts, according to any one of claims 1-6, which includes the following steps: a. Place the Khao Soi filling into the tart cups, sprinkle with cheese to cover the filling, and drizzle with Khao Soi sauce. Additional toppings may be added, choosing from dried coriander powder, pepper, oregano, or a combination of spices. Dried coriander powder is preferred. b. Bake the Khao Soi tarts in a convection oven at 180-200°C for 5-7 minutes. c. Allow the Khao Soi tarts to cool to a temperature of 40-45°C. d. Pack the Khao Soi tarts in microwave-safe plastic trays, seal them, and freeze them using condensate freezing. Using the IQF (Individual Quick Freezing) technique at temperatures of -35 to -40 degrees Celsius until the core temperature of the product reaches -18 to -20 degrees Celsius, ready-to-eat frozen Khao Soi tarts are produced. These frozen ready-to-eat Khao Soi tarts can be stored at -18 to -20 degrees Celsius for at least 6 months. 8. Ready-to-eat frozen Khao Soi tarts and their manufacturing process, according to any one of claims 1-7, where the tart cups have the following manufacturing process: a. Mix all-purpose flour, salt, and icing sugar. Add butter at 4-8 degrees Celsius, oil, egg yolk, and water. Mix thoroughly with a food mixer at 50-60 revolutions per minute for 25-30 seconds. b. Shape the mixture from step a into tart cups using molds and chill at 0-4 degrees Celsius for 25-30 minutes. c. Bake in a convection oven at 180-200 degrees Celsius for 15-20 minutes to obtain the tart cups. 9. Ready-to-eat frozen Khao Soi tarts and manufacturing process according to any one of claims 1-7, where the Khao Soi filling has the following manufacturing process: a. Sauté coconut milk with curry paste at 95-100 degrees Celsius for 2-3 minutes. b. Add meat, sweetener, pickled mustard greens, shallots, salt, and chili paste, and heat by sautéing at 95-100 degrees Celsius for 25-30 minutes to obtain 1 Khao Soi filling. Ready-to-eat frozen Khao Soi tarts and manufacturing process according to any one of claims 1-7, where the Khao Soi sauce... The production process is as follows: A. Sauté the coconut milk with the curry paste at 95-100 degrees Celsius for 2-3 minutes. B. Add water, wheat flour, sweetener, lime juice, and salt. Pasteurize at 95-100 degrees Celsius for 7-8 minutes until the sauce reaches a dissolved solids content of 20-25 Brix. C. Immediately cool the mixture from step B by ice cooling or letting it sit at 0-10 degrees Celsius until the mixture reaches a temperature of 40-50 degrees Celsius. This results in the Khao Soi sauce. ------------ Page 1 of 3. Claim: Ready-to-eat frozen Khao Soi tart consists of 4 parts: Tart cup with the following ingredients... The ingredients for the Khao Soi filling are: Meat 30.0-40.0% by weight, Coconut milk 20.0-25.0% by weight, Sweetener 20.0-25.0% by weight, Pickled mustard greens 5.0-7.0% by weight, Shallots 1.0-5.0% by weight, Curry paste 1.0-2.0% by weight, Salt 1.0-2.0% by weight. Chili paste 1.0-2.0% by weight. Khao Soi sauce ingredients: Coconut milk 25.0-50.0% by weight, Water 5.0-30.0% by weight, Lime juice 1.0-10.0% by weight, Sweetener 1.0-10.0% by weight, Wheat flour 1.0-10.0% by weight, Curry paste 1.0-10.0% by weight, Salt 1.0-5.0% by weight. Khao Soi tart components per tart cup: Tart cup 20-30% by weight (2 of 3 toppings), Khao Soi filling 40-45% by weight, Khao Soi sauce 10-15% by weight, Cheese 10-15% by weight. Ready-to-eat frozen Khao Soi tarts. Under Patent 1, the oil can be selected from soybean oil, rice bran oil, palm oil, olive oil, sunflower oil, safflower oil, or coconut oil, either individually or in combination. Frozen ready-to-eat Khao Soi tarts. Under Patent 1, the egg yolk can be selected from chicken egg or duck egg, either individually or in combination. Frozen ready-to-eat Khao Soi tarts. Under Patent 1, the meat can be selected from chicken, pork, beef, or goat meat, either individually or in combination. Frozen ready-to-eat Khao Soi tarts. Under Patent 1, the sweetener can be selected from aspartame, cyclamate, saccharin, stevia, sucralose, neotame, advantame, sorbitol, xylitol, glucose syrup, white sugar, brown sugar, coconut sugar, palm sugar, or honey, either individually or in combination. Ready-to-eat frozen Khao Soi tarts, according to claim 1, where the cheese can be selected from cheddar cheese, mozzarella cheese, parmesan cheese, or gouda cheese, either individually or in combination. The manufacturing process of ready-to-eat frozen Khao Soi tarts, according to any one of claims 1-6, involves the following steps: a. Place the Khao Soi filling into the tart cup, sprinkle with cheese to cover the filling, and drizzle with Khao Soi sauce. b. Bake the Khao Soi tarts in a convection oven at 180-200°C for 5-7 minutes. c. Allow the Khao Soi tarts to cool to 40-45°C. d. Freeze the Khao Soi tarts using condensate freezing. Using the Individual Quick Freezing (IQF) technique at temperatures of -35 to -40 degrees Celsius until the core temperature of the product is reached at -18 to -20 degrees Celsius, a ready-to-eat frozen Khao Soi tart is obtained. Page 3 of 3 pages. Ready-to-eat frozen Khao Soi tart and manufacturing process according to any one of the claims 1-6, where the tart cups have the following manufacturing process: A. Mixing all-purpose flour, salt, and sugar together. a. Combine butter (4-8 degrees Celsius), oil, egg yolk, and water. Mix thoroughly with a food mixer at 50-60 revolutions per minute for 25-30 seconds. b. Shape the mixture from step a into tart cups using molds and refrigerate at 0-4 degrees Celsius for 25-30 minutes. c. Bake in a convection oven at 180-200 degrees Celsius for 15-20 minutes. This will yield ready-to-eat frozen Khao Soi tart cups and a production process according to any one of the claims 1-6, where the Khao Soi filling has the following production process: a. Sauté coconut milk with curry paste at 95-100 degrees Celsius for 2-3 minutes. b. Add meat. The sweetener, pickled mustard greens, shallots, salt, and chili paste are heated by stir-frying at 95-100°C for 25-30 minutes to obtain the Khao Soi filling. One ready-to-eat frozen Khao Soi tart and the production process according to any one of the claims 1-6, where the Khao Soi sauce has the following production process: a. Stir-fry coconut milk with curry paste at 95-100°C for 2-3 minutes. b. Add water, wheat flour, sweetener, lime juice, and salt, and pasteurize at 95-100°C for 7-8 minutes until the sauce has a dissolved solids content between 20-25° Brix. c. Immediately reduce the temperature of the mixture from step b by ice cooling or letting it sit at 0-10°C until the mixture reaches a temperature of 40-50°C to obtain the Khao Soi sauce.