TH97378A - Process for producing semi-finished spaghetti from jasmine rice flour and products from such process. - Google Patents

Abstract

DC60 (12/07/60) This invention discloses the recipe and the process for producing semi-finished spaghetti from jasmine rice flour. Disclosed methods for preparing jasmine rice flour and through dry grinding. Proper ingredients revealed According to the recipe for producing spaghetti And reveal the process of restoring and ripening It can be summarized as follows: It is the invention of using Hom Mali Flour, either made from kam mu rice, or dry polished white rice that has been sifted to separate the size of flour smaller than 100 mase at an amount of 45.45%. Mix 15.15% gluten protein and 39.40% water, rice flour and gluten protein mixture. Homogeneous Add water and knead until a dough ball is smooth and fine, not sticking to the mixing container. Mixing time will take 30 minutes, rest the dough for 30 minutes, roll it into 1.0 mm thin sheet and cut it to 1.5 mm in size, called fresh spaghetti. By temperature-controlled drying in 40 degrees Celsius incubator, 60-65 percent relative humidity in the incubator and drying until completely dry. It takes about 15-18 hours with humidity below 12 percent. Before consumption, it must be restored by blanching in boiling water for 15 minutes and immediately immersed in cold water. Will get cooked spaghetti, soft and not broken or decayed This invention discloses the recipe and process for producing the semi-finished spaghetti from jasmine rice flour, revealing the process of preparing the jasmine rice flour and through dry grinding. Disclose the appropriate ingredients according to the recipe for spaghetti production and reveal the recovery and ripening process. Can be summarized as follows Is the invention of the use of rice flour Hom Mali, either made from kamala rice or dry polished white rice Sifted to separate the flour sizes Smaller than 100 Eames in the amount of 45.45 percent A homogeneous mixture of 15.15% gluten and 39.40% water was mixed with rice flour and gluten protein. Add water and knead until smooth. The dough loaf has a smooth, fine texture, does not stick to the mixing container. The mixing period takes 30 minutes, resting the dough for 30 minutes, then roll it into a thin sheet 1.0 mm. And cut to 1.5 mm in size. It is called fresh spaghetti. By controlled drying Temperature in the incubator 40 degrees Celsius controls humidity. Relative 60-65% incubators. Bake until lines are completely dry. It takes about 15-18 hours with humidity below 12 percent. Before it is consumed, it must be restored. By boiling in boiling water for 15 minutes and immediately immersed in cold water. Will get cooked spaghetti, soft and not broken or decayed

Claims (4)

Disclaimer (all) which will not appear on the advertisement page: 12 July 2017 1. Process for producing semi-finished spaghetti from jasmine rice flour. It consists of the following steps (a) Preparation of jasmine rice flour. By drying two months old jasmine rice that is the camera rice Or polished white rice at a temperature of 50-60 degrees Celsius and then passed through a grinder Sieve No. 100 Eames (b.) To make a spaghetti line. Mix and knead the dough mixture to a homogeneous consistency. Which ingredients consist of Jasmine rice flour 45.45% by weight, gluten 15.15% by weight and 39.40% water by weight, duration 30 minutes, let it rest for 30 minutes. Spaghetti by rolling it into a thin sheet 1.0 mm. And cut to 1.5 mm. ------------------------------- -------------------------------------------------- -------------------------------------------------- -------------------- 1. Process for producing semi-finished spaghetti from jasmine rice flour consists of The steps are as follows: (a) The process of sterilization of jasmine rice flour and through dry grinding. Jasmine rice may be the camera rice. Or white polished rice But is two months old rice or more Through cleaning system They were then dried at a temperature of 50-60 degrees Celsius. Jasmine rice was then passed through a grain grinder to produce fine flour. Bring that rice flour Ground and pass through a flour sifter using a No. 100 mesh sieve. The flour used to produce spaghetti must be small. Pass a 100 mesh sieve for all (b) the appropriate ingredients for the spaghetti recipe. The suitable formula for the production of spaghetti from jasmine rice flour consisted of finely ground jasmine rice flour, size of flour smaller than 100 mase, 45.45% mixed with protein, 15.15% gluten and 39.40% water content. Gluten protein to homogeneous mix And kept in appropriate spaghetti. (C) Fresh and dry spaghetti production process. Weigh the appropriate ingredients according to the formula for producing 100 kg of fresh spaghetti according to item (b), consisting of finely ground jasmine rice flour, flour size smaller than 100 mase, 45.45 kg mixed with protein, 15.15 kg of gluten and 39.40 kg of water. As rice flour and gluten protein provided Homogeneous Add water and knead until a dough ball is smooth and fine, not sticking to the mixing container. Mixing time will take 30 minutes, leave the dough for 30 minutes, then roll it into 1.0 mm thin sheet and cut to 1.5 mm. 2. Process for producing semi-finished spaghetti from jasmine rice flour. According to claim 1, which is supplemented by Dry the spaghetti by baking it in an incubator at 40 degrees Celsius, controlling the relative humidity in the incubator 60 - 65 percent. Bake until the line is completely dry. It takes about 15-18 hours with humidity below 12 percent. 3. Process for producing semi-finished spaghetti from jasmine rice flour. According to the 2 claims, which are additionally rehabilitated and cooked by blanching in 15 minutes of boiling water and immersing in cold water. 4. Semi-finished spaghetti from jasmine rice flour. Obtained from the process of claim 1- 3, any one