TH26061Y - Instant porridge recipe fortified with probiotics and manufacturing process. - Google Patents

Abstract

OCR 09WP 05/02/2568 This invention relates to a formula for instant probiotic porridge consisting of dried ground rice, dried meat, dried carrots, dried scallions, dried ground black pepper, dried ground garlic, seasoning powder, flavoring agents, salt, sweetener, and probiotic bacteria. The production process is as follows: Step 1: Preparation of raw materials. The rice is blended in a blender, then boiled with clean water, and then dried. The resulting rice is then blended into powder. The meat is simmered with seasoning sauce until cooked, then cut or shredded into small pieces and freeze-dried. The carrots are cut into small cubes, boiled in salted water, and then freeze-dried. The scallions are cut into small pieces, boiled in salted water, and then hot-air dried. Step 2: Mix the dried ground black pepper, dried ground garlic, salt, sweetener, and flavoring agents with the raw materials prepared in Step 1, and then add the probiotic bacteria. The resulting product is a healthy food product with nutritional value, brain function enhancement, convenience of consumption and portability, creates added value for agricultural products, and provides an alternative for the aging population. Or, it could provide more options for health-conscious consumers.

Claims (6)

OCR 09WP 05/02/2568 1. The instant porridge formula fortified with probiotics consists of: dried ground rice (74-80% by weight), dried meat (6-7% by weight), dried carrots (1-2% by weight), dried scallions (1-2% by weight), dried pepper powder (0.6-0.7% by weight), dried garlic powder (0.3-0.4% by weight), seasoning powder (0.2-0.3% by weight), flavoring agents (2-3% by weight), salt (4.5-5.5% by weight), sweeteners (2-3% by weight), and probiotic cultures consisting of Lactobacillus rhamnosus TISTR 2716 and Bifidobacterium longum TISTR 2893 mixed in a 1:1 ratio (1.5-2.5% by weight). 2. A probiotic-fortified instant porridge formula, as per Patent 1, where the rice can be selected from white rice, brown rice (Thapthim Chumphae variety), riceberry rice, Sang Yod rice, jasmine rice, or Pathum fragrant rice, either individually or in combination. 3. Instant porridge formulations fortified with probiotics according to Patent 1 or 2, where the meat choice is pork, chicken, or shrimp, either individually or in combination. 4. Instant porridge formula fortified with probiotics according to any one of Patents 1 through 3, where the flavoring can be selected from pork, chicken, shrimp, seaweed, mushroom, or seafood flavors, either individually or in combination. 5. Instant porridge formula fortified with probiotics, as per any one of Patents 1 through 4, where the sweetener can be selected from granulated sugar, glucose, fructose, or maltitol, either individually or in combination. 6. The production process of probiotic-fortified instant porridge according to any one of Patents 1 through 5, which includes the following steps: a. Preparation of dry ground rice: Rice is ground using a blender, filtered through a 30-mesh sieve, and then mixed with clean water in a ratio of 1:16. It is then boiled at 90-100 degrees Celsius for 40-50 minutes, and then dried at 50-55 degrees Celsius for 18-20 hours. Once dry, the rice is ground again using a blender and filtered through a 20-mesh sieve. b. Preparation of dried meat: Meat is washed and then simmered with a seasoning sauce (6-7% by volume of light soy sauce, 3-4% by volume of oyster sauce, and 1-2% by volume of sugar) until cooked, with a meat:seasoning sauce ratio of 1:7, using a normal pressure cooker for 30-60 minutes or a pressure cooker for 20-25 minutes. The meat is then cut or shredded into small strips. Then freeze at -40 to (-20) degrees Celsius for 10-15 hours, and then freeze in a freeze dryer at -20 to 50 degrees Celsius for 40-60 hours. C. Preparation of dried carrots: Wash the carrots, peel them, and cut them into 0.5x0.5 cm squares. Then boil them in salt water with a concentration of 0.5% by volume (carrot:water ratio = 1:10) at 85-90 degrees Celsius for 5-6 minutes. Freeze at -40 to (-20) degrees Celsius for 10-15 hours, and then freeze in a freeze dryer at -20 to 50 degrees Celsius for 40-60 hours. D. Preparation of dried scallions: Wash the scallions, cut off the roots, and cut them into 0.5 cm long pieces. Then boil them in salt water. At a concentration of 0.5% by volume (ratio of scallions:water = 1:13), at a temperature of 90-95 degrees Celsius for 2-3 minutes, then dry in a hot air oven at 50-55 degrees Celsius for 4-5 hours. D. Mix the ingredients prepared from steps A-D together, then add dried pepper powder, dried garlic powder, seasoning powder, salt, sweetener, flavoring, and the probiotic strains Lactobacillus rhamnosus TISTR 2716 and Bifidobacterium longum TISTR 2893 mixed in a 1:1 ratio.