TH26127Y - Cereal flour and manufacturing processes. - Google Patents

Abstract

OCR 09WP 29/07/2568 Cereal flour consists of red bean flour, mung bean flour, white bean flour, soybean flour, and black bean flour. The beans are washed, roasted until dry, and finely ground. They are then further dried by baking to remove excess moisture. The mixture is then combined in appropriate proportions and packaged for use in bakery products or other cooking. This cereal flour is made for individuals with gluten intolerance and for those preparing gluten-sensitive meals as a gluten-free alternative.

Claims (2)

OCR 09WP 29/07/2568 1. Cereal flour consists of the following ingredients: red bean flour 20% by weight, mung bean flour 20% by weight, white bean flour 20% by weight, soybean flour 20% by weight, and black bean flour 20% by weight. 2. The process for producing cereal flour under claim 1 consists of the following steps: a. Wash and clean the bean seeds and drain the water. b. Roast and dry the bean seeds at 150 degrees Celsius for 10 minutes. c. Grind the bean seeds finely and sift to obtain powder from each type of bean. d. Bake the resulting powder at 150 degrees Celsius for 10 minutes to remove further moisture. e. Combine all the bean powders, mix thoroughly, pack into bags, and store in a dry place.