TH22776U - Flourless egg spaghetti and production methods - Google Patents

Abstract

This invention concerns flourless spaghetti consisting of 4070% by weight of freshly beaten whole eggs and/or pasteurized eggs, 2049.5% by weight of boiled water, 110% by weight of wheat gluten. weight and sodium alginate, 0.55 percent by weight, using 0.15 percent calcium chloride solution as a solid gel. The production process is as follows: Mix sodium alginate with boiled water that is left to cool. Stir well by hand or using a mixer until combined. Make sure the ingredients are completely dissolved, set aside, then mix together the eggs and wheat gluten by hand or using a mixer. Then mix it with sodium alginate solution until well combined. This mixture is called part 1 for calcium chloride solution or part 2. Prepare by mixing calcium chloride with boiled water that has been left to cool down. Put part 1 into a line injection machine or put container with holes drilled Spray onto the 2nd part to make a long line and have the size and Shape as desired Soak the noodles in this second part for the desired time. Then scoop it out and rinse with clean water before scalding it until cooked. Then scoop it out and rinse with clean water. and put it in a container ready to eat Flourless spaghetti It has the appearance of long, creamy yellow lines. Until light brown, size diameter 0.55 millimeters. Spaghetti can be used in place of noodles, noodles and soba. This product is classified as a healthy food with nutritional value. Very low in carbohydrates, high in protein, vitamin B12, vitamin D and choline. It is a good choice for consumers who want to eat food. Limit carbohydrate intake People who want to supplement protein and diabetics who will eat Food in many different and more appetizing ways.

Claims (2)

1. Flourless egg spaghetti which consists of 2 parts of ingredients: Part 1: Freshly beaten whole eggs. and/or pasteurized eggs 40% 70% by weight Boiled water 20% 49.5% by weight Wheat Gluten 1% 10% by weight Sodium alginate 0.5% 5% by weight 2 Boiled water, 95% 99.9% by weight, 0.1% calcium chloride 5% by weight. 2. Process for producing flour-free egg spaghetti According to claim 1, the steps are as follows: a) Mix sodium alginate with boiled water that has been left to cool. The applicable water temperature is between 1560 degrees Celsius. Mix well by hand for 2040 minutes or with a mixer for 520 minutes. Leave for 312 hours to ensure complete mixing. b) Mix eggs and wheat. Mix together the lutein with your hands. Or use a mixer for 2040 minutes and then mix with the ingredients in part A to get part 1. Set aside. c) Mix part 2 by mixing calcium chloride with boiled water that is left to cool down to room temperature. Between 15 and 40 degrees Celsius, stir for 210 minutes until combined. to become a calcium chloride solution with a concentration of 0.15 percent. The volume of the calcium chloride solution or Part 2 uses 13 liters per 1 kilogram of Part 1. d) Place Part 1 into a powerful line injection machine. Machines starting from 110 horsepower have a pump that sucks the mixture through a pipe, goes to a dispenser, and then sprays it onto the second part of the solution to form a long line of the desired size and shape. In case there is no line injection machine, place part 1 in a plastic bottle container with a hole drilled in the cap. The diameter of the hole is 0.55 mm. Squeeze the plastic bottle with your hand. Let the mixture be sprayed out into lines. on the calcium chloride solution in point C. into long strips with the desired size and shape. e) Soak the spaghetti in part 2 for 1030 minutes, then scoop out and rinse with clean water at room temperature 23 times. Blanch the spaghetti in boiling water for 210 minutes, then scoop out and rinse with clean, room temperature water. Arrange in a container ready to eat.