KURU-San ข้าวแกงทอดกึ่งสำเร็จรูป ผลงานนักวิจัย มก. ได้รับรางวัลชนะเลิศนวัตกรรมข้าวไทย ปี 2550 อุดมด้วยสารฟินอะลิค มีฤทธิ์ต้านสารอนุมูลอิสระ / ผกามาศ ธนพัฒนพงศ์
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เทคโนโลยีชาวบ้าน 20, 418 (1 พ.ย. 2550) 69Summary: Institute of Food Research and Product Development, Kasesart University has invented instant frozen fried rice curry (KURU-San) which is innovation of Thai rice that has main ingredient as jasmine rice or sticky rice, herbs and spices to make it fragrance, similar tastes as Thai foods. With 4 recipes are Kaeng Luang spices, Kank Keaw Wan spices, Kao mok and Kaeng Kua. Method Start with bring cooked rice (jasmine or sticky rice) to fried with spices then make into circular flat shape, dip in flour for frying, mix with breadcrumb then use Parfrying method at 150 ๐C for 30 minutes, let it until cool and store in nylon bag to freeze at -18 ๐C (Slow freezing) for ready meal in the future. From analysis can found that 4 recipes of fried rice curry has antioxidants effect during 8.73-13.04 vitamin C milligram compare to 100 gram of food and has Finalic during 30.08-15.22 Lactic acid milligram compare to 100 gram of food. This product also receive Award winners in innovation of Thai rice to celebrate His majesty the King in 2007 that was first arrange by Thai Rice Foundation under Royal Patronage together with The National Innovation Agency, Ministry of Science and Technology.
YJ2008 M12 D01
Institute of Food Research and Product Development, Kasesart University has invented instant frozen fried rice curry (KURU-San) which is innovation of Thai rice that has main ingredient as jasmine rice or sticky rice, herbs and spices to make it fragrance, similar tastes as Thai foods. With 4 recipes are Kaeng Luang spices, Kank Keaw Wan spices, Kao mok and Kaeng Kua. Method Start with bring cooked rice (jasmine or sticky rice) to fried with spices then make into circular flat shape, dip in flour for frying, mix with breadcrumb then use Parfrying method at 150 ๐C for 30 minutes, let it until cool and store in nylon bag to freeze at -18 ๐C (Slow freezing) for ready meal in the future. From analysis can found that 4 recipes of fried rice curry has antioxidants effect during 8.73-13.04 vitamin C milligram compare to 100 gram of food and has Finalic during 30.08-15.22 Lactic acid milligram compare to 100 gram of food. This product also receive Award winners in innovation of Thai rice to celebrate His majesty the King in 2007 that was first arrange by Thai Rice Foundation under Royal Patronage together with The National Innovation Agency, Ministry of Science and Technology.
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