TH16863B - Gluten-free recipes and manufacturing processes to extend shelf life - Google Patents

Abstract

The invention involves a recipe and process for producing gluten-free wonton strips to extend the shelf life. Which contains rice flour, hydrocolloid, water, egg, salt, alkali, moisture stabilizer Emulsifier By method Produces gluten-free wonton strips. Prepared by mixing rice flour with hydrocolloid. Then add the eggs to the batter and mix with a hook-shaped beater. Later add the solution obtained from the alkali, salt and water mixture and mix well. Then add emulsifier Fire dissolves in glycerol Then mix for 8-10 minutes until the ingredients have come together to form a dough. Remove the dough loaf that have been rolled up with a noodle press Until the desired thickness And cut into square sheets Making the dumplings from rice flour It has a long and long shelf life in the refrigerator and has a sensory quality which is desirable to consumers.

Claims (1)

Disclaimer (all) which will not appear on the advertisement page. : ------ 16/08/2019 ------ (OCR) Page 1 of 1 page Disclaimer 1. Gluten-free dumpling recipe contains 50-60% rice flour by weight. Hydrocolloid 0.1-3% by weight, 20-40% by weight, 1-15% egg weight, 0.1-1.5% salt by weight, 0.1-1.5% alkali by weight, 1-10% moisture content. By weight, emulsifier 0.1-1% by weight 2. Gluten-free dumpling plate formula. According to claim 1, where the alkaline solution is selectable from sodium carbonate, sodium bicarbonate. Potassium carbonate Or mixtures thereof. 3. Gluten-free wonton sheet recipes. According to claim 1 or 2, where the moisture retention agent can be selected from glycerol, sorbitol or a mixture thereof. 4. Gluten-free wonton recipes. According to one of the 1-3 claims, where the emulsifier is selected from DATEM, lecithin monoglyceride. Glycerol Monostearate At least what kind One or more types. 5. Gluten-free wonton plate recipes. According to the 1-4 claims in one item where the dumplings are free Gluten from rice flour mixed with glycerol is a 5% wt. Moisture retention agent with emulsifier, 0.5% wt. Lecithin is the most suitable formulation. The production of gluten-free wonton strips for extended shelf life. According to claims 1-5, any one that has the following steps: a. Mix rice flour with hydrocolloid. Then, rice flour was sifted together with hydrocolloid, namely Xanthan bent, Guar, hydroxypropyl methyl cellulose. Sift the flour twice and pour it into the mixer pot. B.Pour the eggs into the flour from a. Mix in a mixer using a hook-shaped beater. Speed at level 1-2 for 1-5 minutes. C. Dissolve alkali and salt in water. And pour it into the flour obtained from b. Mix with a mixer. Speed level 1-2 for 1-5 minutes. D. Mix emulsifier into glycerol. It was heated at 60-65 degrees Celsius to melt the emulsifier. Then pour into the flour from C. and continue to mix well for 8-10 minutes to get the dough. Roll the dough with a small noodle rolling machine. Until a thickness of 0.4-0.6 mm. F. The dumpling sheet from E. Cut into squares. Will get gluten-free wonton sheet products G. To store the wonton sheets from f. Stored in a zip lock bag at a temperature of 3-7 degrees Celsius. Has free water activity value (aj equals 0.9477, can extend shelf life ------------ ------ 16/08/2019 ------ (OCR) page 1. Of 1 page. Claims 1. Gluten-free dumpling sheet formula contains 50-60% rice flour by weight 0.1-3% hydrocolloid by 20-40% water weight by 1-% egg weight. 15 by weight, salt 0.1-1.5% by weight, alkali weight 0.1-1.5% by weight, moisture stabilizer, 1-10% by weight, 0.1-1% by emulsifier by weight. Gluten According to claim 1, where the alkaline solution is selectable from sodium carbonate, sodium bicarbonate. Potassium carbonate Or mixtures thereof. 3. Gluten-free wonton sheet recipes. According to claim 1 or 2, where the moisture retention agent can be selected from glycerol, sorbitol or a mixture thereof. 4. Gluten-free wonton recipes. According to one claim 1-3, where emulsifier is selected from DATEM, lecithin monoglyceride. Glycerol Monostearate At least what kind One or more types. 5. Gluten-free wonton plate recipes. According to the 1-4 claims in one item where the dumplings are free Gluten from rice flour mixed with glycerol is a 5% wt. Moisture retention agent with emulsifier, 0.5% wt. Lecithin is the most suitable formulation. The production of gluten-free wonton strips for extended shelf life. According to claims 1-5, any one that has the following steps: a. Mix rice flour with hydrocolloid. Then, rice flour was sifted together with hydrocolloid, namely Xanthan bent, Guar, hydroxypropyl methyl cellulose. Sift the flour twice and pour it into the mixer pot. B.Pour the eggs into the flour from a. Mix in a mixer using a hook-shaped beater. Speed at level 1-2 for 1-5 minutes. C. Dissolve alkali and salt in water. And pour it into the flour obtained from b. Mix with a mixer. Speed level 1-2 for 1-5 minutes. D. Mix emulsifier into glycerol. It was heated at 60-65 degrees Celsius to melt the emulsifier. Then pour into the flour from C. and continue to mix well for 8-10 minutes to get the dough. Roll the dough with a small noodle rolling machine. Until a thickness of 0.4-0.6 mm. F. Cut the dumplings from E. cut into squares. Will get gluten-free wonton sheet products G. To store the wonton sheets from f. Stored in a zip lock bag at a temperature of 3-7 degrees Celsius. Has free water activity value (aj equals 0.9477, it can extend shelf life ------------ 1. Gluten-free wonton sheet formula consists of 50-60% rice flour by weight, 0.1-3% hydrocolloid by 20-40% water weight, 1-15% egg weight by 0.1% salt weight. -1.5 by wt. 0.1-1.5% by wt. Moisture content% 1-10% by wt. 0.1-1% emulsifier by wt.