Formula and manufacturing process of puree for people with dysphagia (difficulty swallowing).

Abstract

OCR This invention reveals the formula and manufacturing process of puree for people with dysphagia. Developed from Thai cuisine, it consists of riceberry puree and tom kha gai puree, with the riceberry puree... The production process is as follows: Mix riceberry flour, water, modified tapioca starch, and xanthan gum. Mix the ingredients together. Once mixed, heat the mixture until it reaches a temperature of 55 to 60 degrees Celsius before packaging. The products are then sterilized. The Tom Kha Gai Puree is produced using the following method: Prepare the Tom Kha Gai broth by mixing coconut milk. Heat the grains, water, galangal, lemongrass, and kaffir lime leaves, then strain and set aside the liquid. Mix with boiled tea water. Combine chicken meat (minced), granulated sugar, salt, citric acid, modified tapioca starch, and xanthan gum. The ingredients are combined and then heated before being packaged and sterilized. This results in pureed riceberry rice. And the Tom Kha Gai Puree is packaged in retort pouches and can be stored for more than 12 months. Convenient to carry, easy to use, and an easy-to-swallow product that doesn't require chewing. Suitable for... Elderly individuals, individuals with dysphagia (difficulty swallowing), patients with oral and pharyngeal cancer, and patients with neurological disorders.

Claims

OCR 7 / 01 / 2567 1. Puree formula for individuals with dysphagia (difficulty swallowing) consists of: Riceberry rice flour, 24 to 26 percent by weight. By weight, modified tapioca starch (0.4 to 0.6%). Xanthan gum, 0.2% to 0.4% by weight. Water accounts for 73.4% to 75.4% by weight. Which is a recipe for pureed riceberry rice.