TH16539U - Recipes for drinks made from rice bran and the production process. - Google Patents

Abstract

------January 25, 2019------(OCR) Page 1 of 1. Summary of Invention: The rice flour drink recipe consists of pandan leaf water, jasmine brown rice flour, black rice flour, Sang Yod rice flour, Tween-60 stabilizer, sunflower oil, and sucralose sweetener. The production process is as follows: Prepare the rice flour from jasmine brown rice, black rice, and Sang Yod rice by dry milling using a grinder and then sieving to separate the flour to a 100 mesh size. Prepare the pandan leaf water by washing and boiling pandan leaves. Then boil the prepared rice flour with the pandan leaf water. Next, add sucralose sweetener and boil while stirring constantly. Finally, add sunflower oil and Tween-60 stabilizer, blend thoroughly, and filter through cheesecloth. The prepared ingredients are mixed thoroughly using a homogenizer, then bottled and sterilized by boiling. This results in a rice bran beverage, adding variety to rice bran products, enhancing their nutritional value, and increasing their worth. ------10/05/2018------(OCR) Page 1 of 1. Summary of Invention: The rice bran beverage recipe consists of pandan leaf water, jasmine brown rice bran flour, black rice bran flour, Sang Yod rice bran flour, Tween-60 stabilizer, sunflower oil, and sucralose sweetener. The production process is as follows: Rice bran flour is prepared from jasmine brown rice, black rice bran, and Sang Yod rice bran by dry milling using a grinder and then sieving to separate 100-mesh flour. Pandan leaf water is prepared by washing and boiling pandan leaves. The prepared rice bran flour is then boiled with the pandan leaf water. Finally, sucralose sweetener is added. Then, boil it while stirring constantly. Next, add sunflower oil and the stabilizer Tween-60, and blend thoroughly. Filter the mixture through cheesecloth. Mix the prepared mixture until homogeneous using a homogenizer, then bottle it in glass bottles and sterilize by boiling. This results in a rice bran beverage that adds variety to rice bran products, enhances product benefits, and increases the value of rice bran. ------------ Page 1 of 1 Summary of the Invention: The rice bran beverage recipe consists of pandan leaf water, jasmine brown rice bran flour, black rice bran flour, Sang Yod rice bran flour, stabilizer (Tween-60), sunflower oil, and sucralose sweetener. The production process is as follows: Prepare the rice bran flour from jasmine brown rice, black rice bran, and Sang Yod rice bran by dry milling with a grinder and using a shaker to separate the flour into 100-mesh particles. Prepare the pandan leaf water by washing and boiling pandan leaves with water. Next, the prepared rice flour is boiled with pandan leaf water. Sucralose (the sweetener) is added, and the mixture is simmered while stirring constantly. Sunflower oil and a stabilizer (Tween-60) are then added, and the mixture is blended thoroughly. The resulting mixture is then strained through cheesecloth. The mixture is then homogenized, bottled, and sterilized by boiling. This process yields a rice flour beverage, diversifying the product range, adding nutritional value, and enhancing the overall value of rice flour.

Claims (2)

------January 25, 2019------(OCR) Page 1 of 1 page. Claims 1. The rice bran beverage formula contains the following ingredients: - Pandan leaf extract, 93.71% by weight - Jasmine brown rice bran flour, 1.02% by weight - Black rice bran flour, 1.43% by weight - Sang Yod rice bran flour, 1.63% by weight - Tween-60 stabilizer, 0.20% by weight - Sunflower oil, 2.00% by weight - Sucralose sweetener, 0.01% by weight 2. The production process of the rice bran beverage according to the formula in Claims 1 involves the following steps: a. Preparation of rice bran flour by dry milling Jasmine brown rice, black rice, and Sang Yod rice bran using a grinder and a standard sieving machine. a. Separate the 100 mesh rice flour. b. Prepare pandan leaf water by washing pandan leaves and boiling them with water in a ratio of 1 part pandan leaves to 25 parts water by weight. c. Boil the rice flour from step a with the pandan leaf water from step b in a ratio of 1 part rice flour to 23 parts pandan leaf water by weight. Add sucralose as a sweetener. Boil the mixture at 85°C for 3 minutes, stirring constantly. d. Add sunflower oil and Tween-60 stabilizer to the rice flour from step c. Stir well and grind finely using a mixer at 31,888 rpm. Strain through cheesecloth. e. Homogenize the mixture from step d using a homogenizer at 20,000 rpm for 15 minutes until homogeneous. f. Pack the mixture from step e into glass bottles. The glass bottles are then sterilized by boiling at 80 degrees Celsius for 15 seconds to obtain the rice beverage. ------------ ------10/05/2018------(OCR) Page 1 of 1 page. Claims 1. The rice beverage formula contains the following ingredients: - Pandan leaf water, 93.71% by weight - Jasmine brown rice flour, 1.02% by weight - Black rice flour, 1.43% by weight - Sang Yod rice flour, 1.63% by weight - Tween-60 stabilizer, 0.20% by weight - Sunflower oil, 2.00% by weight - Sucralose sweetener, 0.01% by weight 2. The production process of the rice beverage according to the formula in Claims 1 involves the following steps: a. Preparation of rice flour by dry milling Jasmine brown rice flour. a. Grind black rice and Sang Yod rice using a grinder and a standard sieve shaker to separate 100 mesh flour. b. Prepare pandan leaf water by washing pandan leaves and boiling them with water at a ratio of 1% pandan leaves to 25% water by weight. c. Boil the rice flour obtained from step a with the pandan leaf water from step b at a ratio of 1% rice flour to 23% pandan leaf water by weight. Add sucralose as a sweetener. Boil the water at 85 degrees Celsius for 3 minutes, stirring constantly. d. Add sunflower oil and Tween-60 stabilizer to the rice flour obtained from step c. Stir well and blend thoroughly using a mixer at 31,888 rpm. Strain through cheesecloth. e. Combine the mixture from step d and homogenize using a homogenizer. At a speed of 20,000 revolutions per minute for 15 minutes. Transfer the mixture from step E into glass bottles and sterilize the glass bottles by boiling at 80 degrees Celsius for 15 seconds. This will produce a rice bran beverage. ------------ Page 1 of 1. Copyright Reserved. 1. The rice flour drink recipe contains the following ingredients: pandan leaf extract (93.71% by weight), jasmine brown rice flour (1.02% by weight), black rice flour (1.43% by weight), Sang Yod rice flour (1.63% by weight), stabilizer (tween-60) (0.20% by weight), sunflower oil (2.00% by weight), and sacralose sweetener (0.01% by weight). 2. The production process of rice broken beverage according to the formula in Patent 1 involves the following steps: a. Prepare the rice broken flour by dry milling jasmine rice, black rice, and Sang Yod rice broken grains using a grinder and a standard sieve/shaker to separate the 100-meat flour. b. Prepare pandan leaf water by washing pandan leaves and boiling them with water at a ratio of 1% pandan leaves to 25% water by weight. c. Boil the rice broken flour obtained from step a with the pandan leaf water obtained from step b at a ratio of 1% rice broken flour to 23% pandan leaf water by weight. Add sucralose as a sweetener. Boil the water at 85 degrees Celsius for 3 minutes, stirring constantly. d. Add sunflower oil and a stabilizer (tween-60) to the rice broken flour obtained from step c, stir well, and grind it finely using a grinder. Step 3: Filter the mixture using cheesecloth. Step 4: Mix the mixture obtained from step 5 thoroughly using a homogenizer at 20,000 rpm for 15 minutes. Step 6: Pour the mixture into glass bottles and sterilize them by boiling at 80 degrees Celsius for 15 seconds. This will produce a rice bran beverage.