Now a day, functional drink is popular among health lovers and elders around the world. The drink is known for having various health benefits; for example, to improve digestive system, to increase appetite, and to boost energy. These benefits would help our bodies to work more effeciently.

Studies of Thai herbs have been done in Thailand for decades. Further development of this knowledge by turning it into beverages through food processing could provide great benefit for commercial Thai food enterpreneurs, especially for their technological developement.

Emulsion drink is a functional drink made from local raw materials in Thailand. The drink contains a bioactive compound called baicalein, which is extracted from local vegetable called Pak Pea Ga in Thai, or Broken Bones Tree, or Indian trumpet flowers. Baicalein is a herbal supplement with a wide variety of health benefit such as antioxidant, fight cancer, prevent diabetes, antivirus, antibacteria, anti-inflammatory, lower blood pressure, and lower cholesterol.

Addition of baicalein to Thai beverages like longan, lychee, roselle, and watermelon drinks increases health benefit of the beverages. Baicalein in the drink also help lower anxiety resulting in better sleep, which is the best for health concerning persons and elders.

Preparations of emulsion drink Baicalein was first extracted from Pak Pae Ga. The baicalein is appeared as yellowish-green powder, which is then transformed into baicalein emulsion using emulsification technique. The emulsion is added to regular drinks. The drink is then homoginized using a pressure homogenizer. Now, the emulsion drink is ready to be sterilized and packed into beverages products as well as tested for food safety.

Study and development of emulsion drinks are useful for everyone involving in beverage industry as well as health concerning customers and elders. This innovative emulsion drinks manufacturing technology provides ease of consumption along with maximizing health benefit from herbal extracts. Using traditional Thai fruits as raw materials is also an alternative to represent the identity and taste of Thailand.

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  THAI HALAL FOOD

  
  

  Panang-Neua

  Panang is a well-known red curry among Thai people. Unique taste of Panang depends on the full-flavour and good aroma of the curry paste. Panang curry paste is made from red onion, garlic, dried chili, lemongrass, galangal, salt, coriander seed, dried Thai chili, peanut, ground pepper, and cumin.

  The step of cooking Panang Neua using ready-to-cook sauce starts with heating up a pan. Fry the ready-to-cook sauce in the oil, then stir in coconut milk into the sauce, and leave it over heat until fragrant and bring it boil. Add the beef and remaining coconut milk, stir in palm sugar and fish sauce. Simmer until the sauce is thickened, taste and adjust the taste. Garnish with sliced red chili peppers and kaffir lime leaves.

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  THAI HALAL FOOD

  
  

  Khao Mok Gai (rice with curried chicken)

  Khao Mok Gai, as known as chicken biryani, is well known among Muslim. It is full of spices which give unique flavour of Khao Mok Gai. Cooking methods , for both curried chicken and rice, for Khao Mok Gai is very meticulous. Khao Mok Gai sauce is made from red garlic, vegetable oil, ginger, red chili pepper, curry powder, sugar, salt, ground coriander seed, ground cumin, ground pepper, cardamom, bay leave, turmeric powder, and clove.

  The cooking method for Khao Mok Gai using the ready-to-cook sauce begins with preparation of chicken by cutting chicken into small pieces. Marinate the chicken with the sauce, then cook rice with chicken and the sauce in a rice cooker. Once it is cooked, it is ready to serve.

  In conclusion, development of Thai Halal food innovation has been performed by carefully following the Islamic law to make it acceptable. The ready-to-cook sauce production technology used in the Thai Halal food innovation has created another identity for Thai food, which provides nutritive values and increases economic values. This Halal food innovation has affected Thailand’s achievement in exporting of Thai food, which could lead to an improvement in market potential and increasing market values for Thai food production to the world market.

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