TH14654U - Fresh rice noodle products made from rice flour and glutinous rice flour, fortified with dried, ground leafy green vegetables, and manufactured using the specified process. - Google Patents

Abstract

------16/03/2561------(OCR) Page 1 of 1. Summary of the Invention: Fresh rice noodle product made from rice flour and glutinous rice flour fortified with dried ground green leafy vegetables. Ingredients include: rice flour, glutinous rice flour, dried ground green leafy vegetables, salt, sodium bicarbonate, egg, water, modified tapioca starch, pre-gelatinized tapioca starch, and carboxymethyl cellulose. The process begins by finely grinding the rice and glutinous rice. Chop or crush the green leafy vegetables into small pieces and dry them at 40-60°C for 5-7 hours, or until the water content (Aw) is between 0.8-0.9. Crush the dried green leafy vegetables again until fine. Then, knead the modified tapioca starch, pre-gelatinized tapioca starch, dried ground green leafy vegetables, and 1/4 of the total water until well combined. Finally, add the rice flour. Combine glutinous rice flour, eggs, salt, sodium bicarbonate, carboxymethyl cellulose, and the remaining water. Knead the mixture until it forms a dough (the dough will expand). Let the dough rest in a refrigerator. Roll it into sheets and cut into desired shapes to create gluten-free fresh noodles. Additionally, dried, crushed green leafy vegetables are added to the noodles, providing dietary fiber, minerals, and vitamins, enhancing their nutritional value. This also offers a wider selection for both gluten-allergy and general consumers. Furthermore, this product promotes the utilization of agricultural produce, helps Thai farmers increase their income, and contributes to reducing the international trade deficit. ------------ Fresh rice noodles made from rice flour and glutinous rice flour fortified with dried, crushed green leafy vegetables contain: Rice flour, Glutinous rice flour... Modified tapioca starch, pre-gelatinized tapioca starch, eggs, salt, sodium bicarbonate, carboxymethyl cellulose, and dried ground leafy greens are used to make this mixture. The process begins by finely grinding rice and glutinous rice. The leafy greens are then chopped or crushed into small pieces and dried at 40-60°C for 5-7 hours, or until the water content (Aw) is between 0.8-0.9. The dried leafy greens are then finely ground again. Next, the modified tapioca starch, pre-gelatinized tapioca starch, dried ground leafy greens, and 1/4 of the total water are kneaded together until well combined. Finally, the rice flour, glutinous rice flour, eggs, salt, sodium bicarbonate, carboxymethyl cellulose, and the remaining water are added. Knead the mixture until it forms a dough (the dough will expand). Let the dough rest in a refrigerator. Roll it out into a sheet and cut it into the desired shapes to create gluten-free fresh noodles. In addition, dried, crushed leafy green vegetables are added to the noodles, providing dietary fiber, minerals, and vitamins, thus increasing their nutritional value. This also offers a wider variety of options for both gluten-sensitive and general consumers. Furthermore, this product promotes the utilization of agricultural produce, helps Thai farmers increase their income, and contributes to reducing the international trade deficit.

Claims (1)

------16/03/2561------(OCR) Page 1 of 2 pages. Claims 1. Fresh rice noodle product made from rice flour and glutinous rice flour fortified with dried ground green leafy vegetables contains: rice flour 10.00-15.00 percent by weight, glutinous rice flour 20.00-25.00 percent by weight, dried ground green leafy vegetables 3.00-7.00 percent by weight, salt 0.06-0.07 percent by weight, sodium bicarbonate 1.40-1.50 percent by weight, egg 13.00-14.00 percent by weight, water 20.00-30.00 percent by weight. 1. Modified tapioca starch 15.00-20.00 percent by weight; Pre-gel modified tapioca starch 5.00-10.00 percent by weight; Carboxymethyl cellulose 1.00-2.00 percent by weight. 2. The process for producing fresh noodles from rice flour and glutinous rice flour fortified with dried, ground green leafy vegetables, as per claim 1, which involves the following steps: a. Preparing the rice flour by grinding rice and glutinous rice finely. b. Preparing the dried, ground green leafy vegetables. Cut the vegetables into small pieces and bake at 40-60°C for 5-7 hours, or until the water content (Aw) is between 0.8-0.9. Then, finely grind the dried vegetables again. (Page 2 of 2) C. Combine modified tapioca starch, pre-gelatinized tapioca starch, dried ground leafy greens, and 1/4 of the total water. Knead the mixture until well combined. D. Combine the mixture from step C with finely ground rice flour and glutinous rice flour, egg, salt, sodium bicarbonate, carboxymethyl cellulose, and the remaining water. Knead the mixture until well combined. E. Knead the mixture from step D until it forms a dough (the dough will expand). F. Let the dough from step E rest in a refrigerator for 1-2 hours. H. Roll the dough from step F into a sheet. Then cut into the desired shape, you will get fresh noodles made from rice flour and glutinous rice flour fortified with dried, ground green leafy vegetables and are gluten-free. ------------ 1. Fresh noodle product from rice flour and glutinous rice flour fortified with dried, ground green leafy vegetables consists of: Rice flour 10.00 - 15.00 percent by weight, Glutinous rice flour 20.00 - 25.00 percent by weight, Dried, ground green leafy vegetables 3.00 - 7.00 percent by weight, Salt 0.06 - 0.07 percent by weight, Sodium bicarbonate 1.40 - 1.50 percent by weight, Egg 13.00 - 14.00 percent by weight, Water 20.00 - 30.00 percent by weight. Modified tapioca starch 15.00 - 20.00 percent by weight, Pre-gel modified tapioca starch 5.00 - 10.00 percent by weight, Carboxymethyl cellulose 1.00 - 2.00 percent by weight. 2. Fresh noodle product from rice flour and glutinous rice flour fortified with dried ground green leafy vegetables, according to claim 1, where the optimal and best mixture is: rice flour 9.50 percent by weight, glutinous rice flour 22.16 percent by weight, dried ground green leafy vegetables 4.52 percent by weight, salt 0.06 percent by weight, sodium bicarbonate 1.36 percent by weight, egg 12.66 percent by weight, water 24.42 percent by weight. Modified tapioca starch 17.64 percent by weight, Pre-gel modified tapioca starch 6.33 percent by weight, Carboxymethyl cellulose 1.36 percent by weight. 3. A process for producing fresh noodles from rice flour and glutinous rice flour fortified with dried ground green leafy vegetables, according to either claim 1 or 2, which has the following steps: a. Prepare rice flour by grinding rice and glutinous rice finely. b. Prepare dried ground green leafy vegetables. Cut the vegetables into small pieces and bake at 40-60 degrees Celsius for 5-7 hours, or until the water content in the medium (Aw) is between 0.8-0.9. Then, finely grind the dried vegetables again. Combine modified tapioca starch, pre-gelatinized tapioca starch, dried ground leafy greens, and water. 1. Add 1/4 of the total water and knead until all ingredients are well combined. 2. Combine the mixture from step C with the rice flour, glutinous rice flour, egg, salt, sodium bicarbonate, carboxymethyl cellulose, and the remaining water. Knead until all ingredients are well combined. 3. Knead the mixture from step D until it forms a dough (the dough will expand). 4. Let the dough rest in the refrigerator for 1-2 hours. 5. Roll out the dough from step F and cut into the desired shapes. This will yield fresh noodles made from rice flour and glutinous rice flour, fortified with dried ground green vegetables, and are gluten-free.