TH12428C3 - Instant Noodles Recipe from Kaen Tawan - Google Patents

Abstract

Edit summary 23/5/2016 (12/5/16) Instant noodles recipe from Kaen Tawan The main ingredient is rice flour, tapioca flour, glutinous rice flour. Kantawan powder, guar gum and water, which has the process from mixing the ingredients together. Forming fresh noodles Boiling fresh guacchap noodles in boiling water to complete the gelatinization of the dough. Freezing to allow the batter to be rearranged As well as baking with hot air incubator to get the instant noodles and the recovery with hot water or microwave. The production process is not complicated. Can produce both level Small industry or large industry The resulting noodles are flexible, sticky, soft, easy to consume and take a short time to recover. And to increase the nutritional value It features a prebiotic, high in fiber. Contains inulin And fructose oligosaccharides For health benefits as well as adding value to the product -------------------------------------------------- --------------- Instant noodles The main ingredients are rice flour, tapioca flour, glutinous rice flour, tawawan kernels, guar gum and water. To be homogeneous, forming a line of fresh guayjap. To boil fresh guacchap noodles in boiling water for complete gelatinization of starch, freezing so that the batter is rearranged. As well as baking with hot air incubator to get the instant noodles and the recovery with hot water or microwave. The production process is not complicated. Can be produced both at the industrial level Small or large industries The resulting noodles are flexible, sticky, soft, easy to consume and take a short time to recover. And to increase the nutritional value It features a prebiotic, high fiber content consisting of inulin. And fructose oligosaccharides For health benefits As well as adding Value to the product

Claims (3)

Claims (all) which will not appear on the advertisement page: Edit 23/5/2016 (12/5/16) 1. The formula of instant noodles from Kaen Tawan consists of - Rice flour 3.07- 6.92% by weight - Tapioca Starch 3.07-6.92% by weight - Glutinous Rice Flour 1.54% by weight - Kaen Tawan Starch 0.1-7.68% by weight - Guar gum 0.1-0.12% by weight - Water 84.5% By weight 2. Process for producing instant noodles from Kaen Tawan According to claim 1, the steps are as follows: a. Boil water to a boil; b. Bring rice flour 3.07-6.92% by weight, glutinous rice flour 1.54% by weight and boiling water 42.25% by weight, knead together for 5-10 minutes. . Then steamed with steam, boiling for 15 minutes. D. Cassava starch 3.07-6.92% by weight, Kean Tawan flour 0.1-7.62% by weight, guar gum 0.1-0.12% by weight and boiling water 42.25%. By weight, knead to mix with the aforementioned ingredients for 5-10 minutes. E. To form a line of fresh guayjap f. Bring fresh guayjap lines to a boil in boiling water temperature 95-100 degrees Celsius by 2-3 mm diameter line, boil for 10 minutes. H. Then immerse in cold water at 4 degrees Celsius for 5 minutes and set aside to drain. C. Bring the strands to freeze at temperature. -18 to -20 degrees Celsius for a period of 14-16 hours, bring the strands out to room temperature for 60 minutes for the line to return; i. Then bake with hot air incubator at 50-80 degrees Celsius. For a period of 1-3 hours ------------------------------------------- ------------------- 1. Kaen Tawan Instant Noodles Contains - Rice Flour 3.07-6.92% by weight - Tapioca Starch 3.07-6.92% by weight - Glutinous Rice Flour 1.54% by weight - Kaen Tawan Flour 0-7.68% by weight Guar gum 0-0.12% wt - 84.5% water wt. 2. The production process of Kaentawan noodles According to claim 1, there are steps as follows: - Boil the water to a boil - Bring rice flour 3.07-6.92% by weight, glutinous rice flour 1.54% by weight and boiling water 42.25% by weight, knead together for 5-10 minutes - then Steamed with steam for 15 minutes. - Tapioca Starch 3.07-6.92% by weight, Kean Tawan flour 0-7.62% by weight, guar gum 0-0.12% by weight and boiling water 42.25% by weight. Together with the above ingredients for 5-10 minutes. - To form a line of fresh noodles. 3. The production process of Instant Kaen Tawan noodles According to claim 1 or 2, the steps are as follows: - Bring fresh guacchap noodles to boil in boiling water temperature 95-100 degrees Celsius by 2-3 mm diameter diameter, boil for 10 minutes. - Then immerse. Cold water at 4 degrees Celsius for a period of 5 minutes and set aside to drain. - Freeze the lines at -18 to -20 degrees Celsius for a period of 14-16 hours. At the room landscape to allow the lines to return for 60 minutes - then bake with hot air incubator at a temperature of 50-80 degrees Celsius for a period of 1-3 hours - will get the semi-finished guayjap noodles that can be restored as well. Hot water or microwave Using the time Recover photos with hot water for 3-7 minutes. It takes 3-7 minutes to restore photos with a microwave. Ready-to-eat The noodles are sticky and soft, just like fresh noodles.