TH23834U - Production process of herbal mushroom soup - Google Patents

Abstract

19/05/2023(OCR) Process for producing herbal mushroom soup consisting of mushrooms, turmeric, garlic, Indian gooseberry, Noni and sweeteners. By cleaning the mushrooms, turmeric, garlic, Indian gooseberry, and Noni, bake them until dry, grind them thoroughly, then boil them in boiling water. Filter and separate the waste. Only the water part Then mix the mushroom soup with the sweetener. Packed in tightly sealed packaging. Then sterilize it for a longer shelf life. Can be used as a health supplement Especially in strengthening the immunity of consumers against various pathogens and also adding value to agricultural products. and to promote the use of Thai herbs The production process of herbal mushroom soup consists of garland mushrooms, turmeric, garlic, Indian gooseberry, Noni and sweeteners. By cleaning the cockles mushrooms, turmeric, garlic, Indian gooseberry and Noni which have the effect of stimulating the immune system. Antioxidants And anti-inflammatory, baked until dry, ground finely, then boiled in water. Boil, filter and separate the pulp, removing only the water part. Then mix the mushroom soup with the sweetener. packed into packing The package is tightly sealed. Then sterilize it for a longer shelf life. as a health supplement Especially in strengthening the immunity of consumers against many different germs that are spreading. The outbreak is even more humid at present. including to increase the value of agricultural products and to promote the use of Thai herbs. In addition, the sweetener stevioside (stevioside) extracted from stevia is introduced. Used to add flavor to soups. The aforementioned cockerel mushroom extract It is a sweetener that comes from nature. Free from synthetic substances Both are low in calories and help control weight. Helps reduce sugar and fat levels in the blood vessels. Including reducing the risk of heart disease and high blood pressure. In addition, the production process and technology used are not complicated. Can expand the process Can be produced to the industrial level They will also receive high returns from the production of high-value healthy functional foods. It is worth investing in the business of sustainable healthy food products.

Claims (3)

1. /05/2566(OCR) 1. Mushroom soup with added herbs, consisting of the following ingredients: 1030 percent by weight of straw mushrooms, 1.5 percent by weight of turmeric, 15 percent by weight of medium-sized Thai garlic, 15 percent by weight of Indian gooseberry, 15 percent by weight of Noni, 15 percent by weight of sweetener (from stevia) 5 10, water added to reach 100 percent by weight. 2. The manufacturing process for the herbal mushroom soup according to claim 1 has the manufacturing steps as follows: Step 1: Preparation of sweetener extracted from stevia. a. Wash and cut the stevia into small pieces. b. Bake at 50-60 degrees Celsius until dry and grind finely. c. Extract the sweetener by taking 2-4 percent by weight of dry stevia powder. Soak in boiling water at a temperature of 50-70 °C for 2-3 hours. d. Filter to separate the residue from the extract. e. Concentrate the extract at a pressure below atmosphere of 60-120 mbar at a temperature of 50-60 °C. f. Dry the extract by freeze drying. Step 2: Production of mushroom soup with added herbs a. Selection of quality and suitable raw materials for use in the production of the said soup, namely, 2-10 days old straw mushrooms (after mushroom emergence), 12-month old turmeric, 90-120 days old medium-sized Thai garlic, mature Indian gooseberry and mature Noni fruits. by peeling turmeric and garlic. b. Wash the straw mushroom, turmeric, garlic, Indian gooseberry, and Noni, and cut into small pieces. Separate out the seeds of Indian gooseberry and Noni. l. Bake at 50-60 degrees Celsius until dry, then grind finely. d. Prepare the mixture of straw mushroom and four kinds of herbs according to the ratio in the concentrated straw mushroom extract recipe, adding the above herbs, and boil at 60-100 degrees Celsius for 60-120 minutes. e. Filter to separate the pulp from the extract. f. Concentrate the extract under subatmospheric conditions at 60-120 mbar at 50-60 degrees Celsius until the volume of the extract is reduced by 10-25 times from the initial volume before concentration. g. Mix the concentrated extract with the sweetener from stevia according to the ratio in the extract recipe. Concentrated above, c. Pack the concentrated extract into a sealed glass container, d. Sterilize the container at 80-100°C for 1-5 minutes, and then cool it immediately. 3. Mushroom soup fortified with herbs according to claim 1, wherein the sweeteners may be of the following types: monkfruit, licorice (Albizia myriophylla Benth), erythritol, and xylito!, or other natural sweeteners, but caution should be exercised to avoid high energy or calorie intake, namely honey, coconut sugar, maple syrup, agave nectar, and date palm. 1. A process for manufacturing mushroom soup fortified with herbs, having the following ingredients: 10-30 percent by weight of oyster mushrooms, 1-5 percent by weight of turmeric. Medium-sized Thai garlic 1.5 percent by weight, Indian gooseberry 1.5 percent by weight, Noni 1.5 percent by weight, sweetener (from stevia) 5.10 percent by weight, add water until reaching 100 percent by weight. 2. A process for manufacturing mushroom soup fortified with herbs according to claim 1, having the manufacturing steps as follows: Step 1: Preparing the sweetener extracted from stevia. a. Wash and clean the stevia, then cut it into small pieces. b. Bake at a temperature of 50-60 degrees Celsius until dry, then grind it finely. c. Extract the sweetener by taking 2-4 percent by weight of dry stevia powder. Boil in boiling water at 50-70 degrees Celsius for 2-3 hours. d. Filter to separate the residue from the extract. e. Concentrate the extract at a pressure lower than the atmosphere of 60-120 mbar at a temperature of 50-60 degrees Celsius. f. Dry the extract by freeze drying. Step 2: Production of mushroom soup with added herbs a. Select quality and suitable raw materials for use in the production of the extract, namely, 2-10 days old straw mushrooms (after mushroom emergence), 9-12 months old turmeric rhizomes, 90-120 days old medium-sized Thai garlic bulbs, ripe Indian gooseberry fruits and ripe Noni fruits. By peeling turmeric and garlic. B. Wash the straw mushroom, turmeric, garlic, Indian gooseberry, and Noni, and cut into small pieces. Separate out the seeds of Indian gooseberry and Noni. C. Bake at 50-60 degrees Celsius until dry, and grind finely. D. Prepare the mixture of straw mushroom and four kinds of herbs according to the ratio in the concentrated straw mushroom soup recipe. Add the above herbs and boil at 60-100 degrees Celsius for 60-120 minutes. E. Filter to separate the pulp from the extract. F. Concentrate the extract under a pressure lower than the atmosphere at 60-120 mbar at 50-60 degrees Celsius. The volume of the extract is reduced by 10-25 times from the initial volume before concentration. G. Mix the concentrated extract with the sweetener from stevia according to the ratio in the extract recipe. The above concentrate is packed in a tightly sealed glass container. Sterilize the container at 80-100 degrees Celsius for 15 minutes, then cool it down immediately. 3. A process for making a fortified mushroom soup according to claim 1 or 2, wherein the sweetener may be from monk fruit, Albizia myriophylla Benth, erythritol, and xylitol, or other natural sweeteners, but caution should be exercised to ensure high energy or calorie intake, such as honey, coconut sugar, maple syrup, agave nectar, and date palm.