TH18097U - Products and manufacturing processes for calcium-fortified sticky rice in bamboo tubes. - Google Patents

Abstract

------02/04/2563------(OCR) Summary of the Invention: Calcium-fortified sticky rice in bamboo tubes (Khao Lam) is made with ingredients including sticky rice, fresh coconut milk, white sugar, black beans, calcium carbonate powder, and salt. The sticky rice and black beans are mixed together and poured into bamboo tubes. Then, the fresh coconut milk, white sugar, calcium carbonate powder, and salt are mixed together and added to the bamboo tubes containing the sticky rice and black beans. The mixture is then roasted at a temperature of 180-200 degrees Celsius for 2-3 hours, and then left to cool at room temperature until the sticky rice is warm. ------------ Page 1 of 1 Summary of the Invention: Calcium-fortified sticky rice in bamboo tubes (Khao Lam) is made with ingredients including sticky rice, fresh coconut milk, white sugar, black beans, calcium carbonate powder, and salt. The sticky rice and black beans are mixed together and poured into bamboo tubes. Then, the fresh coconut milk and white sugar... Calcium carbonate powder and salt are mixed together and placed inside bamboo tubes filled with glutinous rice and black beans. The mixture is then roasted at a temperature of 180-200 degrees Celsius for 2-3 hours, and then left to cool at room temperature until the sticky rice in the bamboo tube is warm.

Claims (2)

------02/04/2563------(OCR) Claims 1. Calcium-fortified sticky rice in bamboo product containing the following ingredients: 1.1 Sticky rice 500 g 1.2 Black beans 125 g 1.3 Freshly squeezed coconut milk 500 ml 1.4 White granulated sugar 500 g 1.5 Calcium carbonate powder 230 mg 1.6 Salt 25 g 2. The manufacturing process of calcium-fortified sticky rice in bamboo with the ingredients as per claim 1, which involves the following steps: 2.1 Washing the sticky rice and black beans with clean water. 2.1 Soak the glutinous rice and black beans in clean water for 8 hours. Then drain the water from the glutinous rice and black beans. 2.2 Boil the black beans from step 2.1 in boiling water at 100-120 degrees Celsius for 30 minutes. Then drain them. 2.3 Mix the glutinous rice from step 2.1 and the black beans from step 2.2 together and put them into bamboo tubes. 2.4 Mix freshly squeezed coconut milk, white sugar, calcium carbonate powder, and salt until the mixture is homogeneous. 2.5 Pour the mixture from step 2.4 into the bamboo tubes containing the mixture from step 2.3. 2.6 Then roast the mixture from step 2.5 at a temperature of 180-200 degrees Celsius for 2-3 hours. 2.7 Then let the sticky rice in bamboo tubes from step 2.6 come to room temperature until it is warm. You will receive calcium-fortified sticky rice in bamboo tubes. ------------ Page 1 of 1 page. Claims. 1. Calcium-fortified sticky rice in bamboo tubes, containing the following ingredients: 1.1 Sticky rice 500 grams 1.2 Black beans 125 grams 1.3 Freshly squeezed coconut milk 500 milliliters 1.4 White granulated sugar 500 grams 1.5 Calcium carbonate powder 230 milligrams 1.6 Salt 25 grams 2. The process for producing calcium-fortified sticky rice in bamboo tubes is as follows: 2.1 Wash the glutinous rice and black beans with clean water and soak them for 8 hours. Then, drain the glutinous rice and black beans. 2.2 Boil the black beans (from step 2.1) in boiling water at 100-120 degrees Celsius for 30 minutes. Then, drain them. 2.3 Mix the glutinous rice (from step 2.1) and black beans (from step 2.2) together and place them in bamboo tubes. 2.4 Mix fresh coconut milk, white sugar, calcium carbonate powder, and salt until the mixture is homogeneous. 2.5 Pour the mixture from step 2.4 into the bamboo tube containing the mixture from step 2.3. 2.6 Then, roast the mixture from step 2.5 at a temperature of 180-200 degrees Celsius for 2-3 hours. 2.7 After that, let the sticky rice from step 2.6 cool to room temperature until it is warm. This will produce calcium-fortified sticky rice.