TH17499Y - Recipes and manufacturing methods for bakery products using gluten-free flour. - Google Patents

Abstract

------13/07/2018------(OCR) Page 1 of 1. Summary of the Invention: A bakery product recipe using gluten-free flour. The main ingredients are gluten-free flour, sugar, leavening agent type 1, leavening agent type 2, emulsifier, gum, salt, milk powder, egg, water, powdered drink mix, flavoring agent, and oil. The gluten-free flour is produced by boiling, drying, and baking the grains in a hot air oven. It is then finely ground and packaged in a sealed container. The resulting gluten-free flour, when used in baked goods, produces a soft, fluffy texture, a pleasant aroma and taste, and a high content of protein and dietary fiber. It has higher nutritional value than rice flour and is suitable for patients with inflammatory bowel disease caused by gluten allergy. Health-conscious consumers, general consumers, and those suffering from inflammatory bowel disease caused by gluten intolerance (Celiac disease) ------------ Page 1 of 1. Summary of the Invention: The gluten-free flour bakery product formula has the following main ingredients: gluten-free flour, sugar, leavening agent (type 1), leavening agent (type 2), emulsifier, gum, salt, milk powder, egg, water, powdered drink mix, flavoring agent, and oil. The gluten-free flour is produced by boiling, drying, and air-drying the grains, then grinding them finely and packaging them in airtight containers. When used in baking, it results in a soft and fluffy texture, a fragrant aroma and flavor, and a high content of protein and dietary fiber. It has higher nutritional value than rice water, making it suitable for patients with inflammatory bowel disease caused by gluten intolerance, health-conscious consumers, general consumers, and those suffering from celiac disease.

Claims (6)

------February 19, 2020------(OCR) Page 1 of 1 Claims page 1. Gluten-free bakery product recipes contain the following ingredients: a. Gluten-free flour, 10.00-15.00% by weight; b. Sugar, 9.00-13.00% by weight; c. Leavening agent type 1, 0.10-0.45% by weight; d. Leavening agent type 2, 0.10-0.25% by weight; e. Emulsifier, 0.05-0.20% by weight; f. Gum, 0.01-0.10% by weight; g. Salt, 0.10-0.20% by weight; h. Milk powder, 1.00-1.80% by weight; i. Egg, 9.00-13.00% by weight. 1. Gluten-free flour formulations under Patent 1, where the gluten-free flour is made from selected grains such as rice, soybean, mung bean, black bean, or kidney bean. 2. Gluten-free flour formulations under Patent 1, where the leavening agent (Type 1) is selected from baking soda, baking powder, or yeast, with baking powder being the best. 3. Gluten-free flour formulations under Patent 1, where the leavening agent (Type 1) is selected from baking soda, baking powder, or yeast, with baking powder being the best. 4. Gluten-free flour formulations under Patent 1, where the gluten-free flour is made from selected grains such as rice, soybean, mung bean, black bean, or kidney bean. According to Patent 1, the second type of leavening agent can be selected from baking soda, baking powder, or yeast, with baking soda being the best. 5. The process for producing bakery products from gluten-free flour, which contains any one of the components according to Patents 1-4, involves the following steps: a. The process of producing gluten-free flour involves washing the seeds with clean water and subjecting them to a boiling process (physical processing) for 30-60 minutes, then drying them. b. The dried kidney beans from step a are then baked in a convection oven at a temperature of 60-90 degrees Celsius for 2-5 hours. c. The baked kidney beans from step b are then ground using a fine grinder to obtain a flour size of 50-60 mesh, resulting in gluten-free flour. d. The gluten-free flour from step c is then packaged in airtight containers to prevent moisture and rancidity. Store at 25-30 degrees Celsius before using as an ingredient in bakery products. J. Combine gluten-free flour, sugar, leavening agent type 1, leavening agent type 2, emulsifier, gum, salt, milk powder, instant drink mix, flavoring agent, oil, egg, and water. Mix all ingredients together using a mixer for 2-5 minutes. K. Bake the mixture from step J at 170-200 degrees Celsius for 10-20 minutes. This will yield bakery products made from gluten-free flour. ------13/07/2018------(OCR) Page 1 of 1 Claim 1. Gluten-free bakery product recipes contain the following ingredients: a. Gluten-free flour: 10.00-15.00% by weight b. Sugar: 9.00-13.00% by weight c. Leavening agent (type 1): 0.10-0.45% by weight d. Leavening agent (type 2): 0.10-0.25% by weight e. Emulsifier: 0.05-0.20% by weight f. Gum: 0.01-0.10% by weight g. Salt: 0.10-0.20% by weight h. Milk powder: 1.00-1.80% by weight i. Eggs: 9.00-13.00% by weight J. Water: 25.00-40.00% by weight. K. Powdered drink mix: 10.00-15.00% by weight. L. Flavoring agent: 0.50-0.15% by weight. M. Oil: 4.50-8.00% by weight. 2. The process for producing gluten-free flour under Patent 1 involves the following steps: The grains are washed with clean water and subjected to a boiling process (physical processing), then dried and baked in a hot air oven. They are then milled using a fine grinder to obtain gluten-free flour. This gluten-free flour is then mixed with the ingredients from claims B-T, thoroughly combined using a mixer. The resulting mixture is then baked to produce gluten-free bakery products. 3. Bakery product formulations using gluten-free flour, as per Patent 1, where select grains are available from rice, soybean, mung bean, black bean, and kidney bean. 4. A gluten-free flour bakery product recipe under Patent 1 where the first type of leavening agent can be selected from baking soda, baking powder, and yeast, with baking powder being the best. 5. A gluten-free flour bakery product recipe under Patent 1 where the second type of leavening agent can be selected from baking soda, baking powder, and yeast, with baking soda being the best. 6. A gluten-free flour production process under Patent 2 where the gluten-free flour is produced by washing the grains with clean water and subjecting them to a boiling (physical processing) process for 30-60 minutes. 7. A gluten-free flour production process under Patent 2 or 4 where the gluten-free flour is produced by grinding the grains using a fine grinder. 8. The process for producing bakery products from gluten-free flour according to claim 1, where the gluten-free flour is mixed with the ingredients from claims B-D, mixed together with a mixer for 2-5 minutes, and the mixture is baked at 170-200 degrees Celsius for 10-20 minutes. 9. The formula and process for producing bakery products from gluten-free flour according to any one of claims 1 to 8, which results in the production of gluten-free flour and bakery products from gluten-free flour. ------------ Page 1 of 1 page. Claim 1. The formula and process for producing bakery products from gluten-free flour. The bakery recipe consists of: a. Gluten-free flour, 10.00-15.00% by weight; b. Sugar, 9.00-13.00% by weight; c. Leavening agent type 1, 0.10-0.45% by weight; d. Leavening agent type 2, 0.10-0.25% by weight; e. Emulsifier, 0.05-0.20% by weight; f. Gum, 0.01-0.10% by weight; h. Salt, 0.10-0.20% by weight; d. Milk powder, 1.00-1.80% by weight; e. Egg. 1. Gluten-free flour production process: The grains are washed with clean water and subjected to a boiling process (physical processing), then dried and baked in a hot air oven. They are then milled to obtain gluten-free flour. This gluten-free flour is then mixed with the ingredients from steps B-T, thoroughly combined with a mixer. The resulting mixture is then baked to obtain bakery products made from gluten-free flour. 2. Formula and production process of bakery products from gluten-free flour. According to Patent 1, selectable grains include rice, soybean, mung bean, black bean, and kidney bean. 3. Formulas and processes for producing bakery products from gluten-free flour. According to Patent 1, the process for producing gluten-free flour involves washing the grains with clean water and subjecting them to a boiling process (physical processing) for 30-60 minutes. 25 4. Formulas and processes for producing bakery products from gluten-free flour. According to Patent 1, the process for producing gluten-free flour involves grinding the grains using a fine grinder to obtain a flour size of 50-60 mesh. 5. Formula and manufacturing process for bakery products from gluten-free flour according to Patent 1, where the gluten-free flour is mixed with the ingredients from clauses C-D, mixed thoroughly with a mixer for 2-5 minutes, and the resulting mixture is baked at 170-200 degrees Celsius for 10-20 minutes. 6. Formulas and manufacturing processes for gluten-free flour bakery products under any one of Patents 1 through 5, which provide methods for producing gluten-free flour and gluten-free flour bakery products.