TH321C3 - Instant curry paste, dry powder, ready to eat And the process of making curry paste into dry powder - Google Patents

Abstract

Instant curry paste in dry powder which can be dried by sun exposure or using hot air or using microwave or infrared wave. Or dried by sublimation Or spraying liquid through hot air Or let the liquid flow through a high heat roller Any technique And mixed with coconut milk or milk or tamarind or lemon either Ready to eat immediately by adding hot water and meat and vegetables as needed. The aforementioned curry paste is Thai food such as green curry, spicy red curry, sour curry, panang curry, or massaman curry.

Claims (7)

1. Instant curry paste, dry powder, ready to eat Which has the following characteristics - dry powder with a resolution of 40-100 mesh - with a moisture content of 3% - 15% - with free water or water activity (Water Activity: Aw) between 0.20 - 0.85 2. Dried curry paste According to the first claim, namely green curry paste Spicy red curry paste, curry paste Panang Curry Paste And Massaman curry paste To be mixed with coconut milk powder or milk powder, either before packing into the package. 3. Instant curry paste, dry powder type. According to the first claim, namely, curry paste To be mixed with wet tamarind powder or lime powder, either before packing into the package. 4. Instant dry curry powder. According to Claim No. 1, there is a production process which is to dry the herbs, spices and each ingredient of the curry paste. Or bring a curry paste that is wet or damp Through the drying process Then milled into a fine powder It is then mixed with coconut milk powder or milk powder or wet tamarind powder or lime powder. 5. Processes to make curry paste or components of curry paste dry. According to claim No. 4 by using the following techniques and technology 1. Exposure in the sun until the product is dry and has 3% - 15% humidity or with the free water content (Water Activity: Aw) between 0.2 - 0.85. 2. Drying using hot air. Make the product surface at a temperature of 30 to 90 ° C at normal atmosphere to allow water to evaporate from the product Until the product is 3% - 15% moisture or has a free water content (Water Activity: Aw) between 0.2 - 0.85 3.Hot air drying Make the product surface a temperature of 30 to 65 degrees Celsius at vacuum conditions. To allow the water to evaporate from the product Until the product is 3% - 15% piece or has a free water content (Water Activity: Aw) between 0.2 - 0.85 4. Drying by microwave or infrared radiation. Make the product surface a temperature of 30 to 65 degrees Celsius at vacuum conditions. To evaporate the water from the product until the product is 3% - 15% moisture or has a free water content (Water Activity: Aw) between 0.2 - 0.85. 5.Drying by sublimation Or Freeze Dry technology 6.Drying by spraying the liquid to be sprayed through hot air, high heat. Or Spray Dry technology 7.Drying in which viscous liquid flows through high heat roller in normal atmosphere or in vacuum or Drum Dry technology.