TH25535Y - Chlorophyll noodle products from water spinach. - Google Patents

Abstract

This invention describes the production of chlorophyll noodles from water spinach using OCR (Oxygen-Created Chlorophyll Noodles). The ingredients include chlorophyll from water spinach, wheat flour, eggs, vegetable oil, salt, and lye powder. The process involves blending water spinach leaves with water and heating for two minutes. The chlorophyll that floats to the surface is then used. This chlorophyll is mixed with wheat flour, eggs, vegetable oil, salt, and lye powder. The mixture is kneaded, and the dough is then rolled into thin sheets. These sheets are then cut into noodles using a separate cutting machine. The noodles have a chewy texture and a green color from the chlorophyll.

Claims (2)

OCR 09WP 20/03/2568 1. Chlorophyll noodles made from water spinach contain the following ingredients: 12.5% by weight of chlorophyll extracted from water spinach, 61.8% by weight of wheat flour, 20.6% by weight of chicken eggs, 3.7% by weight of vegetable oil, 0.4% by weight of salt, and 1% by weight of lye powder. 2. Manufacturing process of chlorophyll noodles from water spinach, as per claim 1, which involves the following steps: a. Mix chlorophyll extracted from water spinach with wheat flour, eggs, vegetable oil, salt, and lye powder. Knead the mixture and let the dough rest for 20 minutes. b. Divide the rested dough into portions, sprinkle with wheat flour, and roll each portion. c. Roll the dough into thin sheets using a rolling machine. d. Cut the rolled dough into noodles using a cutting machine. e. Package the noodles.