TH321B - Rice Pasta Ingredients - Google Patents

Abstract

The mixture consists of uncooked rice flour. and compared to the weight of uncooked rice flour Contains 0 to 40% by weight of cooked rice flour, 0 to 4% by weight sodium or potassium alginate or a mixture of both substances, and propylene glycol alginate from 0 to 4% by weight, with the requirement that When the mixture contains less than 5% cooked rice flour, both types of alginate It should be present in the amount of at least 1% by weight.

Claims (10)

1. The preparation process for rice pasta involves a dry pasta mixture consisting of uncooked rice flour, with cooked rice flour making up 5 to 40% by weight, sodium or potassium alginate or a mixture of both at 0.1 to 4% by weight, and propylene glycol alginate at 0.1 to 4% by weight. This mixture is moistened with enough water to create an extrudable consistency. The mixture is then extruded into pasta shapes, cooked, and finally dried. 2. The process described in claim 1 is unique in that, when compared to the weight of uncooked rice flour, it uses a pre-cooked amount of rice flour ranging from 15 to 30% by weight. 3. The process described in claim 1 is characterized by the use of sodium or potassium alginate ranging from 0.3 to 1.0% by weight of uncooked rice flour when compared to the weight of the rice flour. 4. The process described in claim 1 is characterized by the use of propylene glycol alginate ranging from 0.3 to 1.0% by weight relative to the weight of uncooked rice flour. 5. The preparation process for rice flour pasta has specific characteristics: the dry pasta mixture consists of uncooked rice flour, and by weight, contains 0 to 5% cooked rice flour, at least 1% by weight of sodium or potassium alginate or such a mixture, and at least 1% propylene glycol alginate. This is mixed with sufficient water to moisten the dry pasta mixture and make it malleable. It is then squeezed into pasta shapes, cooked, and finally dried. 6. The process described in claim 5 is characterized by the use of sodium or potassium alginate in amounts ranging from 1.5 to 3.0% by weight, relative to the weight of uncooked rice flour. 7. The process described in claim 5 is characterized by the use of propylene glycol alginate in an amount of 1.5 to 3.0% by weight relative to the weight of uncooked rice flour. 8. The process under claim 1 or claim 5 is characterized by the fact that the amount of calcium in the sodium or potassium alginate used is not more than 3% by weight when compared to the weight of the alginate. 9. The process described in claim 1 or claim 5 is characterized by the use of water ranging from 28 to 40% by weight relative to the dry weight of the pasta mixture. 10. The process described in claim 1 or claim 5 is characterized by pre-cooking, which is done by spraying water onto the mixing plate from which the rice is squeezed out, and then steaming it. (10 claims, 2 pages, 0 images)