TH23267U - Formula and manufacturing process of prebiotic-fortified sweetened condensed rice milk powder. - Google Patents

Abstract

------23/09/2563------(OCR) This invention relates to the formula and process for producing prebiotic-fortified sweetened condensed rice milk powder. Its components include jasmine rice milk, fresh milk, milk powder, soy milk, coconut milk, prebiotic syrup from Jerusalem artichoke, granulated sugar, sweetener, rice bran oil, xanthan gum, rice flavor, and a foaming agent solution. The product is dried using a foam mat. The resulting product is a fine white powder with a sweet and creamy taste. It can be used as a topping for bakery products or shaved ice, or reconstituted into sweetened condensed rice milk when dissolved in hot water. It can also be used as a sweet and creamy flavor enhancer in food and beverage products such as tea, cocoa, and hot coffee, replacing creamer. It is convenient to carry, has nutritional and functional value, and can be stored for a long time at room temperature. It is a healthy food option for those who limit sugar intake and maintain a healthy lifestyle. ------------ Page 1 of 1. Abstract of the Invention: This invention relates to the formula and process for producing prebiotic-fortified sweetened condensed rice milk powder. Its components include jasmine rice milk, fresh milk, milk powder, soy milk, coconut milk, prebiotic syrup from Jerusalem artichoke, granulated sugar, sweetener... Rice bran oil, xanthan gum, rice flavor, and a foaming agent solution are dried using a foam mat method. The resulting product is a fine white powder with a sweet and creamy taste. It can be used as a topping for baked goods or shaved ice. It dissolves in hot water to reconstitute into sweetened condensed rice milk. It can also be used as a flavor enhancer in food and beverages such as tea, cocoa, and hot coffee, as a substitute for creamer. It is convenient to carry, has nutritional and functional value, and has a long shelf life at room temperature. It is a healthy food option for those limiting sugar intake and maintaining a healthy lifestyle.

Claims (4)

(OCR) 11/08/2566+++ 1. Prebiotic-fortified sweetened condensed rice milk powder formula, consisting of: - Rice milk: 30-40% by weight - Foaming agent solution: 20-38% by weight - Fresh milk: 10-20% by weight - Coconut milk: 10-20% by weight - Sugar: 5-10% by weight - Prebiotic syrup from Jerusalem artichoke: 2-5% by weight - Soy milk: 2-5% by weight - Milk powder: 1-4% by weight - Rice bran oil: 1-4% by weight - Rice flavor: 0.1-0.5% by weight - Xanthan gum: 0.1-0.5% by weight - Sweetener: 0.002-0.005% by weight 2. Prebiotic-fortified sweetened condensed rice milk powder formula, according to claim 1, where the rice milk can be selected from rice varieties such as Riceberry, brown rice, Chum Phae Ruby rice, or medium-low glycemic index rice. 3. The formula for sweetened condensed rice milk powder fortified with prebiotics, as per claim 1, where the foam-forming solution is methocel (food grade) at a concentration of 1-3% by weight. 4. The manufacturing process for prebiotic-fortified sweetened condensed rice milk powder containing the ingredients specified in Patent 1 or 2 involves the following steps: a. Soak rice in clean water at a ratio of 1-2 rice to 2-5 water. b. Store the soaked rice (from step A) at a low temperature of 2-5°C for one night (15-20 hours). c. Blend the rice with the soaking water (from step B) until smooth, for 1-2 minutes, using a mixer. d. Filter the rice milk from step C using a sieve to separate the sediment and the rice milk. e. Heat the filtered rice milk (from step D) for 1-3 hours in a double-jacketed boiler at 90-95°C until the starch is completely gelatinized, resulting in a homogeneous rice milk. f. Dissolve the foaming agent in hot water at 60-65°C at the concentration specified in the formula for preparing the foaming agent solution. B. Stir the solution until it is homogeneous. C. Let the solution stand until it foams and becomes clear, which takes 30 minutes to 1 hour, by immersing it in a cold water bath at 10-20°C. D. Mix the rice milk from step E with the ingredients: coconut milk, fresh milk, and soy milk, according to the recipe for prebiotic-fortified sweetened condensed rice milk powder. Stir until the mixture is homogeneous for 2-5 minutes. E. Heat and stir the mixture from step H at 40-50°C for 10-15 minutes to ensure homogeneity. F. Once the mixture from step J is at 40-50°C, add the milk powder according to the recipe for prebiotic-fortified sweetened condensed rice milk powder. Stir until the mixture dissolves and becomes homogeneous, and continuously heat at 60-65°C for 5-10 minutes. G. Add granulated sugar and prebiotic syrup from Jerusalem artichoke. Add the sweetener to the mixture from step J and stir until homogeneous. When the mixture from step D reaches 60-70°C, add the xanthan gum and stir until homogeneous. Add the rice bran oil to the mixture from step K and stir until homogeneous. Add the rice flavor to the mixture from step B and stir until homogeneous. Let the mixture from step D cool to 30-32°C. Add 20-38% by weight of the 1-3% foaming agent solution from step C to the prebiotic-fortified sweetened condensed rice milk mixture from step I to be used as a foaming agent in the foam mat drying process. Beat the mixture from step N with a food mixer using a whisk attachment at low speed for 1-3 minutes to homogeneize the mixture and the foaming agent solution. Next, whisk at high speed for 5-15 minutes until stable foam is formed. Then, transfer the prebiotic-fortified sweetened rice milk foam obtained after whisking (step D) into a piping bag with a round nozzle (4-6 mm diameter). Squeeze the foam in strands onto cheesecloth, then drain it on a metal sieve. Next, dry the foam in a tray dryer at 70-80°C for 2-4 hours, or until the final moisture content is 3-5%, and the product is dry, crisp, and light. Finally, collect the dried prebiotic-fortified sweetened rice milk foam strands from step T by scraping them off the cheesecloth as quickly as possible. Next, grind the dried prebiotic-fortified sweetened rice milk foam strands using a dry food grinder. Finally, pack the powdered sweetened rice milk in aluminum foil bags, seal them, and store at room temperature. --------------------------------------------------------------- ------23/09/2563------(OCR) 1. Prebiotic-fortified sweetened condensed rice milk powder formula contains: - Rice milk: 30-40% by weight - Foaming agent solution: 20-38% by weight - Fresh milk: 10-20% by weight - Coconut milk: 10-20% by weight - Sugar: 5-10% by weight - Prebiotic syrup from Jerusalem artichoke: 2-5% by weight - Soy milk: 2-5% by weight - Milk powder: 1-4% by weight - Rice bran oil: 1-4% by weight - Rice flavor: 0.1-0.5% by weight - Xanthan gum: 0.1-0.5% by weight - Sweetener: 0.002-0.005% by weight 2. Prebiotic-fortified sweetened condensed rice milk powder formula According to Patent 1, where Jasmine rice milk may be substituted with Riceberry rice, brown rice, Ruby Chum Phae rice, or medium-low glycemic index rice; 3. Prebiotic-fortified powdered sweetened condensed rice milk formula; according to Patent 1, where the foaming agent solution is methocel (food grade); 4. The production process of powdered prebiotic-fortified sweetened rice milk containing the ingredients according to patent 1 or 2, which involves the following steps: a. Soak jasmine rice in clean water at a ratio of rice to water of 1-2 to 2-5. b. Store the soaked jasmine rice from step a at a low temperature of 2-5 degrees Celsius for one night (15-20 hours). c. Blend the jasmine rice with the soaking water from step b until smooth, for 1-2 minutes using a mixer. d. Filter the rice milk from step c using a sieve to separate the sediment and rice milk. e. Heat the filtered rice milk from step d for 1-3 hours in a double-jacketed pot using hot water as the heat transfer medium at a temperature of 90-95 degrees Celsius until the starch is completely gelatinized, resulting in a homogeneous rice milk. f. Dissolve the foaming agent. In hot water at 60-65°C, prepare the foaming agent solution at the concentration specified in the formula. Stir until the solution is homogeneous. Let the foaming agent solution stand until clear, which takes 30 minutes to 1 hour, by immersing it in a cold water bath at 10-20°C. Mix the rice milk from step E with the ingredients: coconut milk, fresh milk, and soy milk, according to the formula for prebiotic-fortified sweetened condensed rice milk powder. Stir until the mixture is homogeneous for 2-5 minutes. Heat and stir the mixture from step H at 40-50°C for 10-15 minutes to achieve a homogeneous mixture. Once the mixture from step J reaches 40-50°C, add the milk powder according to the formula for prebiotic-fortified sweetened condensed rice milk powder. Stir until the mixture dissolves and becomes homogeneous, and continuously heat at 60-65°C for 5-10 minutes. Finally, add granulated sugar, prebiotic syrup from Jerusalem artichoke, and sweetener to the mixture from step 2. J. Stir the mixture until homogeneous. K. When the mixture from step K reaches 60-70 degrees Celsius, add xanthan gum and stir until homogeneous. Th. Add rice bran oil to the mixture from step K and stir until homogeneous. D. Add rice flavor to the mixture from step Th and stir until homogeneous. I. Let the mixture from step D cool to 30-32 degrees Celsius. N. Add 20-38% by weight of the 1-3% foaming agent solution from step Ch to the prebiotic-fortified sweetened condensed rice milk mixture from step I to be used as a foaming agent in the foam mat drying process. D. Beat the mixture from step N with a food mixer using a whisk attachment at low speed for 1-3 minutes to homogeneize the mixture and the foaming agent solution. Next, whip at high speed for 5-15 minutes until a stable foam is formed. Then, transfer the prebiotic-fortified sweetened condensed rice milk foam obtained from whipping step D into a piping bag with a round nozzle having a diameter of 4-6 millimeters. Pipe the foam in streams. Step 1: Place the dried rice milk foam granules on a cheesecloth stretched over a wire mesh. Step 2: Dry the granules in a tray dryer at 70-80°C for 2-4 hours, or until the final moisture content of the product is 3-5%, and the product is dry, crispy, and light. Step 3: Collect the dried prebiotic-fortified sweetened rice milk foam granules from step 4 by scraping them off the cheesecloth as quickly as possible. Step 4: Grind the dried prebiotic-fortified sweetened rice milk foam granules from step 5 using a dry food grinder. Step 5: Pack the powdered sweetened rice milk in aluminum foil bags, seal them, and store at room temperature. ------------ Page 1 of 2 pages. Claim 1. The formula for prebiotic-fortified sweetened rice milk powder contains: - Rice milk 30-40% by weight - Foaming agent solution 20-38% by weight - Fresh milk 10-20% by weight - Coconut milk 10-20% by weight - Sugar 5-10% by weight - Prebiotic syrup from Jerusalem artichoke 2-5% The composition of the powdered sweetened rice milk fortified with prebiotics, as per Patent 1, includes: - Soy milk: 2-5% by weight - Milk powder: 1-4% by weight - Rice bran oil: 1-4% by weight - Rice flavor: 0.1-0.5% by weight - Xanthan gum: 0.1-0.5% by weight - Sweetener: 0.002-0.005% by weight. The foaming agent solution is: - Methocel (food grade) at a concentration of 1-3% by weight. 2. The formulation of powdered sweetened rice milk fortified with prebiotics, as per Patent 1, where Jasmine rice may be replaced by Riceberry rice, brown rice, Ruby Chum Phae rice, medium-low glycemic index rice, or other rice varieties. 3. The formulation of powdered sweetened rice milk fortified with prebiotics, as per Patent 1, where Methocel (foaming agent) may be replaced or mixed with foaming agents used in other food types (food grade). 3. The manufacturing process of powdered sweetened rice milk fortified with prebiotics. By the foam mat drying method, using a formula according to one of Patents 1-2, the production process of prebiotic-fortified sweetened condensed rice milk powder consists of the following steps: a. Soak rice in clean water at a rice to water ratio of 1-2 to 2-5. b. Soak rice in clean water at a low temperature of 2-5°C from step a. for one night (15-20 hours). c. Blend the rice with the soaking water from step b. until smooth, for 1-2 minutes using a mixer. d. Filter the rice milk from step c using a sieve to separate the sediment and rice milk. e. Heat the filtered rice milk from step d. for 1-3 hours using a double jacket method at a temperature of 90-95°C until the starch is completely gelatinized, resulting in a homogeneous rice milk. f. Dissolve the foaming agent in hot water at 60-65°C at the concentration specified in the formula for preparing the foaming agent solution. Instructions for preparing the solution (Page 1 of 2): C. Let the solution stand until it foams and becomes clear. This takes 30 minutes to 1 hour, immersed in a cold water bath at 10-20°C. D. Mix the rice milk from step E with the other ingredients: coconut milk, fresh milk, and soy milk, according to the recipe for prebiotic-fortified sweetened condensed rice milk powder. Stir until the mixture is homogeneous for 2-5 minutes (Page 2 of 2). E. Heat and stir the mixture from step C at 40-50°C for 10-15 minutes to ensure homogeneity. F. Once the mixture from step E is at 40-50°C, add the milk powder according to the prebiotic-fortified sweetened condensed rice milk powder recipe. Stir until the mixture dissolves and becomes homogeneous, then continuously heat at 60-65°C for 5-10 minutes. G. Add granulated sugar, prebiotic syrup from Jerusalem artichoke, and sweetener. Add the mixture from step J to the mixture and stir until homogeneous. When the mixture from step D reaches 60-70°C, add xanthan gum and stir until homogeneous. Add rice bran oil to the mixture from step K and stir until homogeneous. Add rice flavor to the mixture from step B and stir until homogeneous. Let the mixture from step D cool to 30-32°C. Add 20-38% by weight of the 1-3% foaming agent solution from step C to the prebiotic-fortified sweetened condensed rice milk mixture from step I to be used as a foaming agent in the foam mat drying process. Beat the mixture from step N with a food mixer using a whisk attachment at low speed for 1-3 minutes to homogeneize the mixture and the foaming agent solution. Next, whisk at high speed for 5-15 minutes until stable foam is formed. Then, take the prebiotic-fortified sweetened rice milk foam obtained after whisking (step d), and use a piping bag with a round nozzle (4-6 mm diameter) to squeeze the foam in strands onto cheesecloth stretched over a metal sieve. Next, dry the foam in a tray dryer at 70-80°C for 2-4 hours, or until the final moisture content is 3-5%, and the product is dry, crisp, and light. Finally, collect the dried prebiotic-fortified sweetened rice milk foam strands from step t by scraping them off the cheesecloth as quickly as possible. Next, grind the dried prebiotic-fortified sweetened rice milk foam strands using a dry food grinder. Finally, pack the powdered sweetened rice milk in aluminum foil bags, seal them, and store at room temperature.