TH14880Y - Puffed rice paste products and manufacturing processes. - Google Patents

Abstract

------July 31, 2018------(OCR) Page 1 of 1 Summary of Invention: Puffed Rice Pasta is made by processing unmilled glutinous or non-glutinous rice into dried puffed rice. This is then finely ground and sieved to obtain puffed rice flour, which is used as the main ingredient in puffed rice pasta. The production process involves mixing puffed rice flour from non-glutinous and glutinous rice with cornstarch, eggs, hydrocolloid, and water. This mixture is then kneaded, mixed, rested, shaped, and dried. The resulting puffed rice pasta is made without wheat flour, has a light green color, and a pleasant aroma. ------------ Page 1 of 1 Summary of Invention: Puffed Rice Pasta is made by processing unmilled glutinous or non-glutinous rice into dried puffed rice. This is then finely ground and sieved to obtain puffed rice flour, which is used as the main ingredient in puffed rice pasta. The production process involves mixing puffed rice flour from non-glutinous and glutinous rice... Glutinous rice flour and puffed rice flour are mixed with cornstarch, eggs, hydrocolloids, and water. The mixture is kneaded, rested, and shaped before being dried. The result is a puffed rice pasta product that does not use wheat flour in the production process. It has a light green color and a pleasant aroma.

Claims (8)

------31/07/2561------(OCR) Page 1 of 1 page. Claims 1. The puffed rice pasta product consists of the following raw materials: - Puffed rice flour from glutinous rice 18-23% by weight - Puffed rice flour from non-glutinous rice 28-33% by weight - Corn starch 2-4% by weight - Hydrocolloid 0.1-0.3% by weight - Chicken egg 18% by weight - Water 20-26% by weight. The puffed rice flour from glutinous and non-glutinous rice is prepared by drying fresh puffed rice of each type to reduce the moisture content to 10-12% before grinding and sieving. 2. The process for producing puffed rice pasta as described in point 1 consists of mixing the raw materials together and kneading in a kneading machine for 10 minutes, then shaping with a rolling machine. Then, bake in a hot air oven at 60 degrees Celsius for 3 hours. ------------ Page 1 of 1 page. Claims. 1. The production process of puffed rice pasta involves using puffed rice flour from both jasmine rice and glutinous rice. This is achieved by drying the puffed rice (from unmilled jasmine rice and glutinous rice) to reduce its moisture content by approximately 10-12%, then grinding it finely and sieving it to achieve uniform particle sizes. B. Puffed Rice Pasta Formula: This formula consists of: - Glutinous rice puffed flour: 18-23% - Jasmine rice puffed flour: 28-33% - Corn starch: 2-4% - Hydrocolloid: 0.1-0.3% - Chicken egg: 18% - Water: 20-26% C. Puffed Rice Pasta Production: The weighed ingredients are mixed together and kneaded in a dough mixer for 10 minutes. The dough is then rested for 10 minutes and shaped into various forms using an extruder. Finally, it is baked. Baked in a hot air oven at 60 degrees Celsius for 3 hours, then packaged in sealed bags. 2. Pasta Production Process pursuant to claim in Clause 1, where the puffed rice used as raw material in the production of puffed rice pasta, Step 1, may be made from three types of puffed rice flour: 1. Any puffed rice flour produced from any variety of glutinous rice at the mature stage; 2. Puffed rice flour produced from any variety of non-glutinous rice at the mature stage; or 3. A combination of at least two types of puffed rice flour from both glutinous and non-glutinous rice at the mature stage. 3. The process for producing pasta under claim number 1, where pasta is prepared from either glutinous rice flour or regular rice flour, or either one or at least two types combined. 4. Puffed Rice Flour: According to Reservation 1, Clause B, the optimal ratio of puffed rice flour (either from glutinous rice or regular rice) used in the pasta preparation process is 18-23% from glutinous rice and 28-33% from regular rice. 5. The pasta production process under Patent 1, where the optimal amount of corn starch used in the pasta preparation step is 2-4%. 6. The pasta production process under Patent 1, where the optimal amount of hydrocolloid used in the pasta preparation step is 0.1-0.3%. 7. The process for manufacturing pasta under the claims in Clauses 1 and 6, where pasta will be prepared encompassing all types of hydrocolloids in the manufacturing formula. 8. Pasta production process according to Patent 1, where the optimal amount of water used in the pasta preparation process is 20-26%.