TH18678C3 - Granola recipe with ingredients of puffed rice and methods of production. - Google Patents

Abstract

Invention Summary, which will appear on the advert page ReadFile:------31/07/2018------(OCR) Page 1 of 1 Page Invention Summary. This invention consisted of puffed rice, dried papaya, dried pineapple, roasted cashew nuts, and honey. Puffed rice was developed from Khao Mao by using hot air and then produced Puffed Khao Mao was developed. It is used as a main ingredient, mixed with other ingredients before being dried and allowed to cool before packing. It is a product that contains dietary fiber, vitamins and iron. The production process is not complicated, so it can be sold on an industrial scale. ------------ Page 1 of Number 1 Page Summary of Invention This invention of Khao Mao granola uses puffed rice which uses hot air puffing technique as the main ingredient, resulting in puffed Khao Mao that retains the color and aroma of Khao Mao that the Khao Mao granola product has. The main ingredients consist of puffed rice, dried papaya, dried pineapple, roasted cashew nuts and honey. No preservatives can be dried. It is a product that contains dietary fiber, vitamins and iron because it is a new product that has not been commercially produced and sold. The production process is not complicated, so it can be produced and sold at an industrial level.

Claims (2)

Claims (all) which will not appear on the classifieds page:------09/2/21-21------(OCR)Claims 1. Granola recipe with a mixture of puffed rice contains Khao Mao Phong mixed with dried papaya, dried pineapple and roasted cashew nuts using the ratio of Khao Mao Phong:Dried Papaya:Dried Pineapple:Dried Cashew Kernels at 100:40:35:100. 91.5 percent by weight honey 5.0 percent by weight water 3.5 percent by weight 2. The process of producing granola with ingredients of puffed rice according to claim 1, which has the following steps. A.Puffed rice, dried papaya, dried pineapple and roasted cashew nut and mix them together according to the ratio. b. Heat the honey and water until the mixture is well combined. c. Add the syrup obtained from item b. into the ingredients prepared in item a. and mix well. d. Then bake at 50-60 degrees Celsius for 5-6 hours, remove from the oven. Wait for the product to cool down and then place it in a sealed container. 3. Granola recipe with ingredients of Khao Mao Phong according to claim 1, where the production process of Khao Mao Phong has steps. As follows: Prepare raw materials for producing Khao Mao Phong by using dried Khao Mao that has been modified from the process of preparing Khao Mao Powder. and such products produced from rice or glutinous rice, can be dried khao mao with moisture content in the range of 10-12 percent. To be used as raw materials for the production of Khao Mao Phong, which the production of Khao Mao Phong can be produced by adjusting the dried Khao Mao. humidity to be in the range of 4-16 percent, then the rice was kept at a temperature of 4-10 degrees Celsius for 24 hours. and the dried khao mao that has been adjusted moisture is kept at room temperature and inflated using hot air at temperature. 180 degrees Celsius with a wind speed of 1.2 meters per second for a long time 15-30 seconds -----19/04/2019------(OCR) p. 1 of the number 1 claim page 1. Granola recipe with puffed rice ingredients consists of Khao Mao Phong mixed with dried papaya, dried pineapple and roasted cashew nuts using the ratio of Khao Mao Phong:Dried Papaya:Dried Pineapple:Dried Cashew Kernels at 100:40:35:100. 91.5% wt. honey 5.0% wt. water 3.5% wt. 2. The process of producing granola with ingredients of Khao Mao Phong according to claim 1 has the following steps: a. Mix together with dried papaya, dried pineapple and cashew nuts according Ratio b. Heat the honey mixed with water until the ingredients are well mixed. c. Add the syrup obtained from item b. in the ingredients prepared in item a. and mix well. d. Then bake at 50- 60 degrees Celsius for 5-6 hours, taken out of the incubator. Wait for the product to cool down and then place it in a sealed container. 3. Granola recipe with ingredients of Khao Mao Phong according to claim 1-2, where the production process of Khao Mao Phong has the following steps: Prepare raw materials for producing Khao Mao Phong by using dried Khao Mao Phong modified from the process. Prepare khao mao powder and such products by producing rice or glutinous rice. Dried khao mao with moisture content is in the range of 10-12 per cent to be used as raw materials for the production of Khao Mao Phong. The production of Khao Mao Phong can be produced by adjusting dried rice The humidity was in the range of 4-16 percent. After that, the Mao Mao was kept at a temperature of 4-10 °C for 24 hours, and the dried Mao Mao that had been moisture-treated was kept at room temperature and inflated by using hot air at room temperature. Temperature 180 degrees Celsius with wind speed 1.2 meters per second for 15-30 seconds------------------31/07/2018------(OCR) Page 1 of the number 1 claim page 1. Granola recipe with puffed rice ingredients consists of Khao Mao Phong mixed with dried papaya, dried pineapple and roasted cashew nuts using the ratio of Khao Mao Phong:Dried Papaya:Dried Pineapple:Dried Cashew Kernels at 100:40:35:100. 91.5% wt. honey 5.0% wt. water 3.5% wt. 2. The process of producing granola that contains Puffed Khao Mao is as follows: a.Puffed rice, dried papaya, dried pineapple and roasted cashew nuts, mix them together according to the ratio. b. Heat the honey and water until the mixture is well combined. c. Add the lagoon water obtained from item B. in the ingredients prepared quickly in item A. and mix well. D. Then bake at 50-60 degrees Celsius, Benefit for 5-6 hours, remove from the oven. Wait for the product to cool down and then pack it in a sealed container. 3. Granola formula that contains a mixture of Khao Mao Phong according to one or two terms, in which the production process of Khao Mao Phong has the following steps: Prepare raw materials for producing Khao Mao Phong by using dried Khao Mao Phong modified from the process. The preparation of Khao Mao powder and such products by producing from rice or glutinous rice can be dried khao Mao with moisture content in the range of 10-12 percent to be used as raw materials for the production of Khao Mao Phong. The production of Khao Mao Phong can be produced by using dried Khao Mao. The humidity was adjusted to 4-16 percent of shuang. Then, the mao Mao was kept at a temperature of 4-10 degrees Celsius for 24 hours and the dried mao Mao had been adjusted to rest at room temperature and puffed by using it. Hot air at a temperature of 180 degrees Celsius with a wind speed of 1.2 meters per second for a period of 15-30 seconds ------- Page 1 of the number 1 claims page. 1. The production of Khao Mao granola consists of the following ingredients: Ingredients Percentage 1. Puffed rice mixed with dried papaya, dried pineapple and roasted cashew nuts using the ratio Khao Mao Phong: Dried papaya: Dried pineapple: Cashew kernels roasted at 100:40:35:100 by weight 91.5 2.Honey 5.0 3.Water 3.5 2. The process for producing Khao Mao granola products is as follows: Step 1: The production of puffed rice by using hot air is as follows. Preparation of raw materials for the production of Khao Mao Phong by using dried khao mao modified from the process of preparing khao mao powder and the aforementioned products by producing rice or glutinous rice to obtain dried khao mao with moisture content in the range of 10-12% to be used as raw materials. In the production of Khao Mao Phong, the production of Khao Mao Phong can be produced by adjusting the moisture content of dry Khao Mao to 4-16 percent, then resting Khao Mao at a temperature of 4-10 degrees Celsius for 24 o'clock and drying the Khao Mao. The humidity has been adjusted to rest at room temperature and inflated using hot air at 180 degrees Celsius with an air speed of 1.2 meters per second for 15-30 seconds. Step 2 Production of Mao Mao granola 1) Mix dried papaya, dried pineapple and roasted cashew nuts. to match according to the ratio 2) Heat the honey and water until the mixture is well combined. 3) Add the resulting syrup into the ingredients prepared in step 1) and mix well. 4) Bake at 50-60 degrees Celsius for 5-6 hours, remove from the incubator. Wait for the product to cool down and then place it in a sealed container.