Page 118 - Acrobat J Trad-21-3-2566

J Thai Trad Alt Med Vol. 21 No. 3 Sep-Dec 2023 601

ข้อสรุปและข้อเสนอแนะ: แกงเลียงเป็นอาหารสุขภาพเพื่อส่งเสริมการบริโภคผัก ควรศึกษาอายุการเก็บรักษา
และคุณค่าโภชนาการของผลิตภัณฑ์ พัฒนาเครื่องแกงเลียงพร้อมปรุงต่อเนื่องให้เป็นเมนูสุขภาพส�าหรับผู้ป่วยกลุ่ม
ต่าง ๆ ฟื้นฟูอาหารสุขภาพจากภูมิปัญญาไทยเมนูอื่น ๆ เช่น แกงป่า แกงส้ม และทดลองจัดการธุรกิจอาหารสุขภาพ
เพื่อให้บริการในห้องอาหารของโรงพยาบาล

ค�ำส�ำคัญ: เครื่องแกงเลียงพร้อมปรุง, ธุรกิจอาหาร

Development of a Ready to Cook “Kaeng Liang Curry Paste” and the Concept
of the Food Business

Laiad Jamjan , Sirinya Chumtem, Chainarong Nagtes, Benjawan Thamthanarak
*
Faculty of Nursing Saint Louis College, Yan Nawa, Sathon, Bangkok 10120, Thailand
* Corresponding Author: laiad@slc.ac.th

Abstract

Introduction and Objectives: The WHO has prescribed the criteria for individuals to consume 400-500
grams fruits and vegetables per day for health promotion and disease prevention purposes. However, the study
found 71.1% of Thais aged 15 years and over consumed less than the criterion. Therefore, the Thai Health Promo-
tion Foundation has campaigned for 50% Thai people to take more than 400 grams of fruits and vegetables daily.
As well, the Department of Thai Traditional and Alternative Medicine has revived Thai food wisdom, announc-
ing “Kaeng Liang” is a healthy food (spicy mixed veggie soup) with herbal properties and local vegetables in all
seasons. Consistent with Thai beliefs and culture about eating food as medicine, the objectives of this study were
(1) to explore the recipes of Kaeng Liang from Thai wisdom; (2) to develop a prototype of Kaeng Liang curry
paste; (3) to evaluate the tasters’ preference of the ready-to-cook curry paste; and (4) study the business concept
of the product from the tasters.
Methods: The study had steps: (1) telling stories of Kaeng Liang as Thai wisdom from local cooks in four
regions; (2) developing a prototype Kaeng Liang curry paste three times and getting the pastes evaluated for pref-
erence by nine tasters each time, totaling 27 tasters, then applying prototype paste 3 as a ready-to-cook curry for
the tasters; and (3) managing healthy food exhibition, cooking Kaeng Liang using the ready-to-cook curry paste,
evaluating preference and giving business concepts by 84 tasters.
Results: (1) Kaeng Liang is well-known Thai food in all regions, consisting three equal main ingredients:
shallots, galingale, shrimp paste with ground dried shrimp, and peppercorns as you like, and cooking with local
vegetables of all seasons. (2) The ready-to-cook curry paste contains three main ingredients (a) shallots 25%,
(b) galingale 20%, and (c) shrimp paste 15% with ground dried shrimp 30% and peppercorns 10%. (3) The tasters’
preferences were at the highest level for the taste, and at a high level for color, fragrance, appearance and appropri-
ateness. (4) Suggested food business concepts includes (a) cook Kaeng Liang as a healthy dish in the canteen; (b)
publicize through various multimedia; (c) offer market promotion by selling, exhibition, and sample distribution;
and (d) offer various products with a modern packaging design.
Discussion: The Kaeng Liang ready-to-cook curry paste provides medicinal properties, beneficial to health,
and can be cooked with various types of vegetables. It helps people consume more vegetables and is more conve-
nient to cook. It has been used to promote vegetable consumption in adults, the elderly and lactating mothers by
selecting local vegetables which have health properties such as banana blossom for new moms after giving birth
and chiang-da vegetable for diabetics. In addition, there should be guidelines for managing health/herbal food