Curry sauce with pineapple chunks.

TH27341UActive Publication Date: 2026-02-06สำนักงานคณะกรรมการการอาชีวศึกษา
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Patent Information

Application Number
TH2403000854
Authority / Receiving Office
TH · TH
Patent Type
Utility models
Current Assignee / Owner
Filing Date
2024-03-26
Publication Date
2026-02-06
Estimated Expiration
2030-03-25
Patent Text Reader

Abstract

OCR This invention, a curry sauce containing pineapple chunks, consists of pineapple chunks and curry paste. Ingredients include plant-based coconut milk, low-sodium fish sauce, palm sugar, tamarind paste, water, kaffir lime leaves, and xanthan gum, with the following method: Prepare as follows: Sauté the curry paste with plant-based coconut milk until fragrant, add kaffir lime leaves, and season with low-sodium fish sauce, palm sugar, and water. Add water to the tamarind pulp and the chopped pineapple, simmer for 30 minutes. Blend the mixture until smooth. Add the blended mixture to the xanthan gum and simmer at 80-85 degrees Celsius for 15 minutes. The resulting curry sauce, containing pineapple chunks, was bottled in pasteurized bottles and sealed tightly.
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Claims

OCR 10KL (04 / 02 / 2569) 1. A curry sauce containing pineapple chunks, consisting of: Pineapple pulp 35.21% by weight. Roasted curry paste 7.04% by weight. Plant-based coconut milk, 28.17% by weight. Fish sauce with 4.23% reduced sodium by weight. Palm sugar 4.23% by weight. Tamarind juice 4.23% by weight. Water 15.84% by weight. Kaffir lime leaves, 0.70% by weight. Xanthan gum 0.35% by weight. The ideal type of pineapple for this purpose is the Sriracha pineapple.

2. The process for producing curry sauce containing pineapple chunks, as per claim 1, which includes: The steps are as follows: A. Peel the pineapple and cut it into pieces. B. Sauté the curry paste with plant-based coconut milk until fragrant. Add kaffir lime leaves and season with low-sodium fish sauce and sugar. Combine the pineapple pulp and tamarind juice, add water, and add the prepared pineapple pieces from step A. Simmer for 30 minutes. C. Blend the ingredients from step B together until smooth. D. Transfer the finely blended mixture from step C into a pan, add the xanthan gum, and simmer at 80-85 degrees Celsius. Leaving at 15 minutes at Celsius will yield a curry sauce with pineapple chunks. It is then bottled. Pasteurize. Close the lid tightly.