TH1903000356C3 - Rice-flavored rice-flavored rice crackers - Google Patents

Abstract

1 page of 1 page Summary of the invention This invention involves formulations and preparation methods. Rice-mao rice dessert consisting of rice flour mixed with glutinous rice flour, sugar, salt, water and additional ingredients with filling inserted inside the dessert. which can be chosen from preserved fruit filling, dessert filling, fruit jam filling, chocolate filling, cocoa filling, green tea filling, iced tea filling, bean paste filling, taro filling, sweet potato filling ------------ Page 1 of 1 page Summary of the invention The invention involved the processing of the phamao paddy as follows: a) the blanching of the phamao paddy at 90 °C at a water ratio of 5 : 1 for 5 min; dried at a temperature of 50 °C by using a tray-type hot air dryer until the moisture content was 15%, c) and then milled into white rice that had special characteristics Rice with high nutritional value has been processed into confectionery products. sweets and snacks from long-term rice, number 3 Products include Kanom Kao Tam made from Rawai Mao rice. Rice granola snacks and cookies made from Rice Mao

Claims (7)

1 page of 1 page, claim1. Rice-mao rice dessert consists of mixing rice flour with glutinous rice flour at a ratio of 30:70 (grams), 25 grams of sugar, 5 grams of salt, and 120 grams of water. stuffing inserted inside the dessert Which can be chosen from fruit jam filling, dessert filling, fruit jam filling, chocolate filling, cocoa filling, green tea filling, iced tea filling, bean paste filling, taro filling, sweet potato filling2. There are steps as follows: a. Parboiled paddy is blanched at a temperature of 90 °C at a ratio of water: paddy is 5: 1 for 5 minutes b. Then dried at 50 °C by using an oven. Traydryer by hot air drying until the moisture content is 15% c. After that, it is milled to become white rice. to grind with a dry grinder Long term rice flour Combine rice flour with glutinous rice flour at a ratio of 30 to 70 (g), 25 g of sugar, 5 g of salt, and 120 g of water. There may also be additional filling components inserted inside the dessert. Which can be chosen from fruit fillings, dessert fillings, fruit jam fillings, chocolate fillings, cocoa fillings, green tea fillings, iced tea fillings, bean paste fillings, taro fillings, stir-fried potato fillings3. According to claim 1 where suitable rice varieties can be selected from Khao Dawk Mali 105 or Tubtim Chumphae rice ------------ Page 1 of 2 pages. 1. Desserts and snacks made from Rye Mao rice, which is Rye Mao paddy. Processed as follows: a. Parboiled paddy was blanched at a temperature of 90 °C at a ratio of water: paddy was 5: 1 for 5 minutes b. Then dried at 50 °C by using Tray dryer with hot air lubrication, dried until moisture content of 15 c., and then milled into white rice. which has a special characteristic, namely: to grind with a dry grinder Long term rice flour then mixed with Glutinous rice flour, niagara, salt, water, the product is Khanom Tam from Rang Mao Rice, province. Soak Rang Mao rice in water, roast it until it's cooked, pound it to remove the shell. and then mixed with seeds, dried cereals or dried fruits. Granola snack made from Riya Mao rice f. Soak Riya Mao rice in water, roast it, pound it to remove the shell. then mixed with wheat flour Baked at 180 °C for 30 minutes, resulting in a Rice Cookies 2. Kanom Kao Tam products from Long Mao rice From Claim 1, where there is a production process as follows: mix rice flour with glutinous rice flour at a ratio of 30:70 (grams), 25 grams of sugar, 5 grams of salt, and 120 grams of water. The product is Khanom Kao Ta from Mao rice 3. Kanom Kao Tam products from Long Mao rice From Claim 1, where there may still be additional components. Lime that is inserted inside the dessert Which can choose from fruit jam filling, dessert filling, fruit jam filling, chocolate filling, cocoa filling, green tea filling, iced tea filling, bean paste filling, taro filling, sweet potato filling 4. Rice granola snack products from claim 1 where there is a production process As follows: Soak long-term rice, roast it until cooked, pound it to remove the shell, then mix 200-250 grams with 80-150 grams of dried grains, 30 grams of dried fruit, 150 grams of bees, and sugar. 45 g., salt 0.8 g., oil 65 g. and bake at 150 °C for 45 minutes. The product is Rice Granola Snack, page 2 of 2 pages 5. Granola Snack Products from Rice From Claim 1, suitable Dried Grains or Dried Fruits are Sunflower Seeds 25-60 g., Pumpkin Seeds 25-60 g., Cashews 30 g., Dried Cranberries 30 g. 6. Rice Cookies From Claim 1, where there is a production process as follows: Soak white rice in water, roast it until cooked, pound it to remove the shell and mix it with 110 grams of wheat flour, 40 grams of whole grains, 1 egg, butter. 100 g., Vanilla flavor 5 g., Salt 5 g., Sugar 50 g., Baking soda 2.5 g., Baking powder 2.5 g. Mix well. Scoop cookies onto the tray. Bake at 180 degrees Celsius for 30 minutes, remove from the oven, wait for it to cool. Rice Cookies 7. Desserts and snacks made from raymao rice according to claim 1 where the long-term rice varieties suitable moe which can be selected from Khao Dawk Mali 105 rice, Tubtim Chumphae rice