TH27608U - A formula for producing protein and prebiotic-fortified rice crackers from crickets, mixed beans, and okra, and the production process. - Google Patents

Abstract

OCR 10KL (18/02/2569) This invention describes a formula for producing protein-fortified and prebiotic rice crackers from crickets, mixed beans, and okra. The ingredients include tapioca starch, cricket powder, soybean powder, red bean powder, white bean powder, mung bean powder, black bean powder, okra powder, garlic, sugar, salt, ground pepper, monosodium glutamate (MSG), and water. The production process involves: preparing cricket powder by drying crickets, grinding them into powder, sieving them, and sterilizing them with gamma radiation; mixing tapioca starch, cricket powder, soybean powder, red bean powder, white bean powder, mung bean powder, black bean powder, okra powder, garlic, sugar, salt, ground pepper, and MSG; adding boiling water and kneading the mixture; shaping it into cylindrical sticks and steaming them until cooked; letting it cool; and then refrigerating it. The crickets are then sliced thinly and dried in a hot air oven to obtain raw rice crackers ready for frying. These are then fried in very hot oil until they puff up and change color. They are removed and drained of excess oil. The resulting rice crackers are fortified with protein and prebiotics from crickets, five-colored beans, and okra. Finally, they are packaged and sealed tightly.

Claims (2)

OCR 10KL (18/02/2569) 1. The formula for producing protein- and prebiotic-fortified rice crackers from crickets, mixed beans, and okra consists of: 60-62% by weight of tapioca starch, 4-6% by weight of cricket powder, 0.6-0.8% by weight of soybean powder, 0.6-0.8% by weight of red bean powder, 0.6-0.8% by weight of white bean powder, 0.6-0.8% by weight of mung bean powder, 0.6-0.8% by weight of black bean powder, 0.8-1.0% by weight of okra powder, 7-8% by weight of garlic, 5-6% by weight of sugar, 2-3% by weight of salt, 1-2% by weight of ground pepper, 0.8-1.0% by weight of monosodium glutamate (MSG), and 12-14% by weight of water. 2. The process for producing protein and prebiotic-fortified rice crackers from crickets, five-colored beans, and okra, as per claim 1, involves the following steps: a. Preparation of cricket powder: Crickets are dried at 70-80 degrees Celsius for 24 hours, then ground finely and sieved. The powder is then sterilized by gamma radiation at a dose of 9 kilograys. b. Garlic is peeled and washed. A. Blend or grind the cricket powder from step A, soybean powder, red bean powder, white bean powder, mung bean powder, black bean powder, okra powder, garlic from step B, granulated sugar, salt, ground pepper, and MSG together using a mixer. D. Add boiling water to the mixture from step C, adding it gradually while kneading the mixture until it becomes thick, smooth, and doesn't stick to your hands. E. Shape the mixture from step D into cylindrical shapes with a diameter of 1.5 - 2 centimeters and steam for 40 minutes - 1 hour until the dough is cooked. F. Let the steamed mixture from step E cool at 25 - 30 degrees Celsius and then refrigerate at 4 - 7 degrees Celsius for 24 hours. Then slice it into thin sheets 2 - 3 millimeters thick. G. Dry the sliced sheets in a hot air oven. Step 1: Dry the rice crackers in an air oven at 50 degrees Celsius for 3-4 hours, or until completely dry. This results in raw rice crackers ready for frying. Store in a dry, airtight container. Step 2: Fry the raw rice crackers in very hot oil until they puff up and change color. Remove and drain the oil. This produces protein and prebiotic-fortified rice crackers made from crickets, five-colored beans, and okra. Package the crackers and seal them tightly.