TH12262U - Cereal bars made from young rice. - Google Patents

Abstract

Revised Invention Summary 15/07/2016 (13/07/2016) This cereal bar product was developed using young rice as the main ingredient. It consists of puffed rice, glucose syrup, raisins, dried millet, sesame seeds, sugar, salt, and buttermilk flavor. Glucose syrup, brown sugar, salt, and buttermilk flavor were mixed in a brass pan over medium to low heat until dissolved (2-3 minutes). Turn off the heat and gradually add the puffed rice, mixing until the mixture thickens. Then add the dried millet, raisins, and sesame seeds, mixing again. Press the mixture into molds and let the cereal bar set at room temperature for 20 minutes. ---------------------------------------------------------------------------------------------------- Cereal Bar Product from Young Rice This product is developed using puffed rice as the main ingredient, and consists of puffed rice, glucose syrup, raisins, dried job's tears, sesame seeds, sugar, salt, and buttermilk flavor. A brass pan is then heated over medium-low heat until the glucose syrup, brown sugar, salt, and buttermilk flavor are dissolved, stirring constantly. Turn off the heat and gradually add the puffed rice, mixing until the mixture thickens. Next, add the dried job's tears, raisins, and sesame seeds, stirring again until well combined. Press the mixture into molds and allow the cereal bar to set at room temperature for 20 minutes.

Claims (2)

Revised 15/07/2016 (13/07/2016) 1. The cereal bar product from young rice contains the following ingredients: puffed rice 60-70% by weight, glucose 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, and buttermilk flavor 3-4% by weight. 2. The process for producing cereal bars from young rice, as per claim 1, involves the following steps: a) Separating puffed rice grains from the rice stalks. a) Dry the puffed rice in an oven at 60-70°C for 4 hours, then mill it into brown rice. b) Fry the brown rice until it puffs up at 220°C. Let it drain the oil to obtain puffed rice. Next, heat a brass pan and mix glucose syrup, sugar, salt, and buttermilk flavor. Stir the mixture until the ingredients dissolve, for 2-3 minutes. c) Turn off the heat and gradually add the puffed rice, mixing until the mixture becomes thick and well combined. Then add the dried job's tears, raisins, and sesame seeds. Stir again until well combined. Press the mixture into molds and let the cereal bars set at room temperature for 20 minutes. Then package them. 1. Cereal bars made from young rice contain the following ingredients: puffed rice 60-70% by weight, glucose syrup 20-30% by weight, raisins 10-15% by weight, dried job's tears 10-15% by weight, sesame seeds 1-3% by weight, sugar 5-10% by weight, salt 0.5-1% by weight, and buttermilk flavor 3-4% by weight. 2. The process for producing cereal bars from immature rice, as per claim 1, involves the following steps: a) Separate the immature rice grains from the rice stalks. Dry the immature rice at 60-70°C for 4 hours, then mill it into brown rice. b) Fry the brown rice until it puffs up at 220°C. Let it drain the oil to obtain puffed rice. Then, heat a brass pan and mix glucose syrup, brown sugar, salt, and buttermilk flavor. Stir the mixture until the ingredients dissolve, for 2-3 minutes. c) Turn off the heat. Gradually add the puffed rice, mixing until the mixture becomes thick and well combined. Then add dried job's tears, raisins, and sesame seeds. Stir the mixture again until well combined. Press the mixture into molds. Let the cereal bars set at room temperature for 20 minutes, then package them.