TH14880A3 - Plasta products, mao mao and its production process - Google Patents

Abstract

------ 31/07/2018 ------ (OCR) page 1 of number 1 page invention summary. Pasta products It is the introduction of paddy rice from glutinous rice or glutinous rice through the process The production is dried mao mao. Then finely ground and sifted to make a powder. Used as an ingredient Master in making pasta products, rice mao The production process is The ingredients contain Rice Flour from Rice Chao and rice flour from glutinous rice are mixed with corn flour, eggs, hydrocolloid substances and then kneading, mixing, resting and forming. Before drying Is a product for pasta, rice mao That does not use wheat flour in the production process, looks light green and fragrant ------------ page 1 of the number 1 page. Pasta products It is the process of paddy rice from glutinous rice or glutinous rice. The production is dried mao mao. Then it should be ground and sifted to make rice flour. Nice to use as an ingredient Master in making pasta products, rice mao The production process is Interesting ingredients contain Rice Flour from Rice Chao and rice flour from glutinous rice are mixed with corn starch, eggs, hydrocolloid additives and water, then kneading, mixing, resting and forming. Before drying Is a product for pasta, rice mao That does not use wheat flour in the production process has a light green color and fragrant

Claims (8)

Disclaimer (all) which will not appear on the advertisement page. : ------ 31/07/2018 ------ (OCR) Page 1 of 1 page Disclaimer 1. Products of pasta, rice mango. It consists of the following raw materials: - White rice flour from glutinous rice 18 - 23% by weight - Rice flour from rice 28 - 33% by weight - Corn starch 2 - 4% by weight - Hydrocolloid 0.1-0.3% By weight - eggs 18% by weight - 20-26% by weight, where rice flour from glutinous rice and glutinous rice Prepared by drying the fresh mao mao of each rice to reduce The increase of 10-12 percent before it is kneaded and sifted. 2. The process of producing mango pasta that is described in Clause 1 consists of mixing raw ingredients together and kneading in a kneading machine for 10 minutes, forming with a rolling machine. Then baked in hot air at 60 degrees Celsius for 3 hours. ------------ Page 1 of the amount 1 page. Claims 1. Process for producing rice mao pasta. From Khao Mao flour, both from glutinous rice and glutinous rice, obtained from Khao Mao, made from paddy, from the fluff of rice and glutinous rice. It consists of the following steps: A. Preparation of kao mao flour, kao mao flour prepared from fresh rice mao from glutinous rice or glutinous rice. It is dried to reduce the increase. About 10-12% before being finely ground and sifted to a similar particle size. B. The recipe for rice mao pasta products consist of - Rice flour from glutinous rice 18 - 23% - Mao flour from rice 28 - 33% - Corn flour 2 - 4% - Hydrocolloid 0.1-0.3% - Egg 18% - Water 20-26% c. Production of rice pasta. Mix the ingredients together and knead in a kneading machine for 10 minutes, then rest the kneaded dough for 10 minutes and form with a rolling machine. To form lines of various shapes Then bake With a hot air incubator at a temperature of 60 degrees Celsius for 3 hours packed in a sealed bag. 2. Process of pasta production. According to the claim under Clause 1 in which the rice mao is used as a raw material in production Rice Mao Pasta Step 1 It can be 3 types of rice flour as follows: 1. You can choose from rice flour. Produced from all strains of glutinous rice 2. Khao Mao Flour, produced from all varieties of Ma Mao, or 3. Mao Flour, both from at least 2 types of Mao Mao and Ma Mao can be combined. 3. Pasta production process according to the claim under Clause 1, in which the pasta will be prepared from Khao Mao, both from glutinous rice flour and rice. Or any one or at least 2 chneed combinations 4. Khao mao flour according to Clause 1 B. Will use the ratio of rice flour from glutinous rice or glutinous rice. In the process of preparing pasta The most suitable is Khao mao flour from glutinous rice 18 - 23% of total ingredients and rice flour from rice 28 - 33% of total amount of ingredients 5. Process of pasta production according to claim 1, where the amount of corn starch Used in the process Prepare the most suitable pasta is 2 - 4%. 6. Process of pasta production according to claim 1, where the amount of hydrocolloid used in The most suitable process for pasta preparation is 0.1-0.3% hydrocolloid. 7. Process of pasta production according to the claims in item 1 and item 6, in which the line will be prepared. Pasta covering hydrocolloid substances All kinds in the production formula 8. Pasta production process according to claim 1 where the amount of water used in the process of preparing the pasta The most suitable pasta is 20-26% Na.