TH17370Y - A gluten-free noodle recipe made from rice flour and the manufacturing process of the product. - Google Patents

Abstract

------26/12/2019------(OCR) Page 1 of 1. Abstract of the Invention. This invention relates to a gluten-free noodle formulation made from rice flour and the manufacturing process of such product. It consists of (a) first-part rice flour, (b) extruded modified rice flour, (c) eggs and/or lye, (d) salt, and (e) water. The preparation of the gluten-free noodle formulation from rice flour involves the following steps: (a) preparation of the extruded modified rice flour by mixing the second-part rice flour with water through an extruder, (b) mixing the first-part rice flour, eggs and/or lye, salt, and water to obtain a rice flour mixture, (c) adding the extruded modified rice flour to the rice flour mixture from step b), kneading until a dough is formed, and (d) shaping the dough into the product. The gluten-free noodles according to this invention can be prepared at room temperature and, when cooked, have a texture similar to commercial wheat flour noodles. ------------ Page 1 of 1 page. Abstract of the Invention. This invention relates to a gluten-free noodle formulation from rice flour consisting of (a) primary rice flour in the amount of 30 - 70 percent by weight of the total flour; (b) extruded rice flour in the amount of 30 - 70 percent by weight of the total flour; (c) egg in the amount of 0.5 - 20 percent by weight of the total flour and/or lye in the amount of 0.05 - 0.3 percent by weight of the total flour; (d) salt in the amount of 0.5 - 2 percent by weight of the total flour; and (e) water in the amount of 40 - 65 percent by weight of the total flour. The preparation of gluten-free rice flour noodles involves the following steps: (a) extrusion preparation of modified rice flour by mixing a second portion of rice flour with water through an extruder; (b) mixing the first portion of rice flour, egg and/or lye, salt, and water to obtain a rice flour mixture; (c) adding the extruded modified rice flour to the rice flour mixture from step b) and kneading to form a dough; and (d) shaping the dough into product. The gluten-free noodles prepared according to this invention can be prepared at room temperature and, when cooked, have a texture similar to commercial wheat flour noodles.

Claims (10)

------26/12/2562------(OCR) Page 1 of 2 pages. Claim 1. The gluten-free noodle formulation from rice flour contains: a. Rice flour, first part, in the amount of 30 - 70% by weight of the total flour. b. Extruded rice flour, in the amount of 30 - 70% by weight of the total flour. c. Egg, in the amount of 0.5 - 20% by weight of the total flour and/or lye, in the amount of 0.05 - 0.3% by weight of the total flour. d. Salt, in the amount of 0.5 - 2% by weight of the total flour. e. Water, in the amount of 40 - 65% by weight of the total flour. 2. The gluten-free noodle formulation from rice flour according to Claim 1, where the lye can be selected from the group consisting of: Sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, sodium hydroxide, or a mixture of these substances. 3. A gluten-free rice flour noodle formulation under Patent 1, where the optimal amount of the first part of the rice flour is 40% by weight of the total flour, and the optimal amount of the extruded rice flour is 60% by weight of the total flour. 4. Any one of the gluten-free rice flour noodle formulations under Patents 1-3 may include additional flour or starch of choice from glutinous rice flour, glutinous rice starch, tapioca starch, potato starch, corn starch, or a mixture of these substances. 5. The process for preparing gluten-free noodle formulations from rice flour consists of: a. Preparing 30-70% by weight of the total flour through extrusion, by mixing the second portion of rice flour with water using an extruder. b. Mixing the first portion of rice flour (30-70% by weight of the total flour), eggs (0.5-20% by weight of the total flour), and/or lye (0.05-0.3% by weight of the total flour), salt (0.5-2% by weight of the total flour), and water (40-65% by weight of the total flour) to obtain the rice flour mixture. c. Adding the extruded modified rice flour to the rice flour mixture from step b) and kneading until a dough is formed. d. Shaping the dough into the desired product. The process for preparing a gluten-free noodle formulation from rice flour, according to Patent 5, where the rice flour is prepared using a modified extrusion process, requires the use of a twin-screw extruder with a screw speed in the range of 100-200 rpm, with 200 rpm being the optimal speed. 7. The process for preparing a gluten-free noodle formulation from rice flour, according to Patent 5 or 6, where the extruder is set to gradually increase the temperature from the feed zone at 30-120°C, then reduce the temperature to 70-80°C before entering the die zone at a temperature of 50-60°C. 8. The process for preparing a gluten-free noodle formulation from rice flour, according to either Patent 5-7, where the extruder... The optimal internal temperature of the machine is divided into 7 ranges: the first range is 30-40°C, the second range is 40-55°C, the third range is 55-70°C, the fourth range is 70-80°C, the fifth range is 90-100°C, the sixth range is 95-120°C, and the seventh range is 70-80°C, respectively. 9. The process for preparing a gluten-free noodle formulation from rice flour according to claim 5, where the preparation of rice flour modified by the extrusion process uses a flour feed rate of 2.5-3.0 kg/hour and a water feed rate of 1-1.5 kg/hour. 10. The process for preparing a gluten-free noodle formulation from rice flour according to claim 5, where the optimal first and second rice flour components have a medium amylose content. (Intermediate amylose content) is in the range of 20 - 25 percent. ------------ Page 1 of 2 pages. Claims. 1. A gluten-free noodle recipe using rice flour consists of: a. Rice flour (part one), 30-70% by weight of total flour. b. Extruded rice flour, 30-70% by weight of total flour. c. Eggs, 0.5-20% by weight of total flour, and/or lye, 0.05-0.3% by weight of total flour. d. Salt, 0.5-2% by weight of total flour. e. Water, 40-65% by weight of total flour. 2. Gluten-free noodle formulation made from rice flour, as per claim 1, where the alkali can be selected from a group containing sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, sodium hydroxide, or a mixture of such substances. 3. A gluten-free noodle formulation from rice flour, as per Patent 1, where the optimal amount of the first part of rice flour is 40% by weight of the total flour, and the optimal amount of the extruded modified rice flour is 60% by weight of the total flour. 4. Gluten-free noodle formulations made from rice flour, as per any one of claims 1-3, may include additional flour or starch of choice from glutinous rice flour, glutinous rice starch, tapioca starch, potato starch, corn starch, or a combination of these. 5. The process for preparing gluten-free noodle formulations from rice flour consists of: a. Preparing modified rice flour through the extrusion process by mixing the second portion of rice flour with water using an extruder. b. Mixing the first portion of rice flour, eggs and/or lye, salt, and water to obtain the rice flour mixture. c. Adding the modified extruded rice flour to the rice flour mixture from step b), kneading until a dough is formed (Page 2 of 2). d. Shaping the dough into the desired product. 6. The process for preparing a gluten-free noodle formulation from rice flour, as per claim 5, which states that the preparation of modified rice flour by the extrusion process should utilize a twin-screw extruder with a screw speed in the range of 100-200 rpm, with 200 rpm being the optimal speed. 7. The process for preparing gluten-free noodle formulations from rice flour, as per Patent 5 or 6, involves an extruder with a gradually increasing temperature in the feed zone (30-120°C), followed by a temperature reduction to 70-80°C before entering the die zone (50-60°C). 8. The process for preparing a gluten-free noodle formulation from rice flour, as per any one of claims 5-7, whereby the appropriate extruder has an internal temperature divided into 7 ranges: the first range 30-40°C, the second range 40-55°C, the third range 55-70°C, the fourth range 70-80°C, the fifth range 90-100°C, the sixth range 95-120°C, and the seventh range 70-80°C, respectively. 9. The process for preparing a gluten-free noodle formulation from rice flour, as per Patent 5, involves the preparation of modified rice flour by the extrusion process using a flour feed rate of 2.5 - 3.0 kg/hour and a water feed rate of 1-1.5 kg/hour. 10. Preparation method for gluten-free noodle formulations from rice flour, as per claim 5, where the suitable first and second components of the rice flour are those with an intermediate amylose content in the range of 20-25%.