TH12262C3 - Cereal bar products from soft rice - Google Patents

Abstract

Revised invention summary 15/07/2016 (13/07/2016) Cereal bar pods from soft rice Developed from Khao Mao rice as the main ingredient consisting of puffed rice, glucose syrup, raisins, dehydrated millet, sesame, sugar, salt and buttermilk flavor. Then set the fire to mix the glucose receptor. Brown sugar, salt and buttermilk flavor In a brass saucepan, stir the mixture over medium heat to soft until the mixture dissolves, 2-3 minutes. Turn off the stove. Add the puffed rice, mix little by little. Until the mixture is sticky together well Then add dried millet, raisins, and sesame seeds. Stir the mixture again, put the mixture into the mold. Leave the cereal pods set to room temperature for 20 minutes. ----------------------------------- -------------------------------------------------- --------------- Soft rice cereal bar products Developed from Khao Mao rice as the main ingredient consisting of puffed rice, glucose syrup, raisins, dehydrated millet, sesame, sugar, salt and buttermilk flavor. Then set the fire to mix the glucose receptor. Brown sugar, salt and buttermilk flavor In a brass saucepan, stir the mixture over medium heat to soft until the mixture has melted, about 2-3 minutes. Turn off the stove. Add the puffed rice, mix little by little until the mixture is well mixed. Then add dried millet, raisins, and sesame seeds. Stir the mixture again, put the mixture into the mold. Leave the cereal pods set to room temperature for 20 minutes.

Claims (2)

Disclaimer (all) which will not appear on the advertisement page: EDIT 15/07/2016 (13/07/2016) 1. Cereal bar products from soft rice contain the following components: Puffed rice 60-70% by glucose weight. Syrup 20 - 30% by weight, Raisins 10 - 15% by weight, Dried millet 10 - 15% by weight, sesame seeds 1 - 3% by weight, Sugar 5 - 10% by weight, Salt 0.5 - 1% by weight, Buttermilk flavor. 3 - 4% by weight. 2. Process of cereal bar pods from soft rice. According to claim 1, the steps are as follows: a) Separate the kernels of the mao phase from the ears of rice. The rice is dried at a temperature of 60 - 70 ํ C for 4 hours, then browned to brown rice. Set fire to the glucose solution, get sugar, salt and buttermilk flavor. Into the brass pan Stir the ingredients together. Until the mixture has melted for 2-3 minutes. C) Turn off the stove, add puffed rice, mix little by little. Until the mixture is sticky together well Then add dried millet, raisins and sesame seeds, stir to combine again. Put the mixture into a mold. Leave the cereal bar set to room temperature for 20 minutes and place in the container. -------------------------------------------------- -------------------------------------------------- --------- 1.Products of cereal bars from soft rice contain the following components: Puffed rice 60 - 70% by weight, glucose syrup 20 - 30% by weight, raisins 10 - 15% by weight, dried millet 10 - 15% by weight, sesame 1 - 3% by Sugar 5 - 10% wt. Salt 0.5 - 1% wt. Buttermill flavor 3 - 4% wt. 2. Process of cereal bar products from soft rice According to claim 1, the steps are as follows: a) Separate the kernels of the mao phase from the ears of rice. The rice is dried at a temperature of 60 - 70 ํ C for 4 hours, then browned to brown rice. Set fire, mix glucose syrup. Brown sugar, salt and buttermilk flavor In the brass saucepan, stir the ingredients until the mixture has melted for 2-3 minutes. C) Turn off the stove, add puffed rice, mix little by little. Until the mixture is sticky together well Then add dried millet, raisins and sesame seeds, stir to combine again. Put the mixture into a mold. Leave the cereal bar set to room temperature for 20 minutes and place in the container.