TH794A3 - Tom Kha, instant soup, dry powder, ready to eat And processes in making the boiling dry powder - Google Patents

Abstract

Tom Kha Dried Soup Powder The approximate ingredients are 25% Salt, 25% Sugar, Fresh Lemon Juice 5%, Fresh Coriander Root 2%, Fresh Paprika 10%, Fresh Kaffir Lime 5%, Fresh Shrimp Paste 5%, Fresh Kaffir Lime 1%, Balls Coriander 2%, Fresh Lemongrass 2%, Fresh Galangal 10%, Fresh Garlic 10%. Each of the above ingredients are dried first and then mixed according to the recipe, or the above ingredients are mixed according to the recipe, which will get wet or completely dry soup then go through a drying process such as drying in the sun or using air. hot Or using a microwave Or use infrared waves or drying by sublimation Or spraying liquid through hot air Or allow the liquid to flow through a high heat roller, either process, or use multiple processes together Then milled into a fine powder Then mixed with coconut milk powder or milk powder either before packaging.

Claims (3)

1. Tom Kha, instant soup, dry powder, ready to eat With ingredients by weight percentage by weight as follows: ingredients, by weight, salt 20% -35%, sugar 20% -35%, lemon juice 5% -10%, weight of fresh, coriander root 2% -5%, weight of fresh paprika 6% - 20% weight of fresh kaffir lime leaves 2% -10% weight of fresh shrimp paste 2% -20% weight of fresh kaffir lime skin 0.5% -3% weight of fresh coriander leaves 0.5% -3% weight of fresh lemongrass 0.5% -5% weight Fresh galangal 5% -20% weight of fresh garlic 2% -20% fresh weight With the production process as Each ingredient is dried first and then mixed according to the recipe. Or mix the above ingredients according to the recipe, which will get wet or damp soup. And then brought it through Drying process Then milled into a fine powder Then mixed with coconut milk powder or milk powder either first. Packaging 2. Tom Kha, instant soup, dry powder, ready to eat According to Claim No. 1, the characteristics are: - Dry powder with a resolution of 40-100 mesh - with 3% - 15% moisture content - with free water content. Or Water Activity (Water Activity: Aw) between 0.20 - 0.85 - has been mixed with coconut milk powder or milk powder either. 3. Process to dry the components of the Tom Kha machine. According to Clause 1 and Claim No. 2, using either technique and technology or using a combination of techniques as follows: 1) Sun exposure until the product is dry and humidity is 3% - 5% or water content. Independent (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 has 3% - 15% moisture or free water content (Water Activity: Aw) between 0.2-0.85 3) Drying using hot air. 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 has 3% - 15% moisture or the 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. So that the water evaporates from the product until the product has 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 (Freeze Dry) 6) drying by spraying liquid to frizz through hot air, high heat. Or Spray Dry technology (Spray Dry) 7) Drying by allowing viscous liquids to flow through high heat roller in normal atmosphere or at vacuum or Drum Dry technology.