TH9947C3 - Components for the production of crispy snack products from jackfruit seed flour - Google Patents

Abstract

DC60 (13/01/15) Composition for the jackfruit crunchy snack products, consisting of jackfruit seed flour, rice flour, corn starch, shortening, maltodextrin. (maltodextrin), mono / di-glycerides (mono / di-glycerides) salt and water. The production process began with the preparation of jackfruit seed starch. Jack is washed clean. Let the water drain. Peel off the cream white pulp. Brought to shear a thin sheet And blended with Water in a ratio of 11 (by weight by volume), filtered, separated the residue, dried with a dry starch dryer. Double rollers grind thoroughly Then put all the ingredients prepared into a mixing bowl. Knead together until the dough is formed. Form dough to 0.9-1.0 mm thick and cut into oval shape. They were then baked at a temperature of 180 degrees Celsius for 7 minutes, and the resulting crispy sheet was mixed with modified seasoning powder. 20/01/2015 Composition for the production of crunchy snack products from jackfruit seed flour consisted of seed flour. Jackfruit, rice flour, corn flour, shortening, maltodextrin (maltodextrin), mono / di-glycerides (mono / di-glycerides) salt and water. The production process began with the preparation of jackfruit seed starch. Jack is washed clean. Let the water drain, peel off the white membranes. Brought to shear a thin sheet And blended with Water in a 1: 1 ratio (by weight by volume), filtered, separated the residue, dried starch from the dryer. Double rollers grind thoroughly Then put all the ingredients prepared into a mixing bowl. Knead together until the dough is formed. Form dough to 0.9-1.0 mm thick and cut into oval shape. Then bake at 180 degrees Celsius for 7 minutes and mix the resulting crispy sheet products with seasoning powder. -------------------------------------------------- -------------------------------------- Jackfruit Snack Crispy Snack Product Contains Starch Jackfruit seed, rice flour, corn starch, shortening, maltodextrin (maltodextrin), mono / di-glycerides (mono / di-glycerides) salt and water. The production process began with the preparation of jackfruit seed starch by The jackfruit seeds are washed, cleaned and allowed to drain. Peel off the cream white pulp. Brought to shear a thin sheet Then blended with water at a ratio of 1: 1 (by weight by volume), filtered, separated the powdered flour, dried with a double roller dryer, grinded thoroughly, then all the ingredients prepared in a bowl were put into the bowl. mix Knead together until the dough is formed. Form dough to 0.9-1.0 mm thickness and cut into oval shape. Then, bake at 180 degrees Celsius for 7 minutes and mix the resulting crispy sheet with seasoning powder:

Claims (3)

Disclaimer (all) which will not appear on the advertisement page: Amendment 20/01/2015 1. Composition for the jackfruit crunchy snack products consists of - 33.4 percent jackfruit seed flour by weight - Rice flour 4.1 Percentage by weight - Cornstarch 3.0 percent by weight - Shortening 5.3 percent by weight - Maltodextrin (maltodextrin) 6.0 percent by weight - 1.2 percent salt by weight - mono / di-glyceride (mono / di-glycerides) 0.4 percent by weight - seasoning powder 5-8 percent by weight - water, 38.6-41.6 percent by weight. 2. Process for the composition of the crunchy snack products from jackfruit seed flour. According to claim 1, where jackfruit seed powder is prepared, this step is required. 2.1 The jackfruit seed is washed thoroughly. Let the water drain. It was slashed into a thin sheet to a thickness of 1 mm. 2.2 was blended with water in a ratio of 1: 1 (by weight by volume) for 2 minutes, filtered and separated from the pulp. 2.3 Water and starch were dried as well. Twin roller dryer Set the temperature at the surface of the roller in the range of 120-140 degrees Celsius with the optimum temperature is 130 degrees Celsius. 8% final moisture 2.4, then ground thoroughly. Then sifted through a 100 mesh sieve (mesh) to form jackfruit seed flour. 3. Production process for the component snack products from jackfruit seed flour. According to claim 1, the steps are as follows: 3.1 Put raw materials containing the percentage of ingredients according to claim 1 except seasonings, put them into a bowl mixed with 45.4 percent water by weight. Knead to form dough (dough) using electric mixer on low speed (No. 1 speed of mixer) for 1 minute and height (No. 3 speed of mixer) for 5 minutes. 3.2 Forming. Dough (dough) rolled by rollers to thickness 0.9-1.0 mm and cut into oval. Then bake at 160 -180 degrees Celsius for 7-9 minutes with the optimum temperature is 180 degrees Celsius for 7 minutes. 3.3 The resulting crispy sheet product is mixed with various seasoning powder. Creamy and Onion BBQ, Seaweed, Cheese and Paprika Flavor ------------------------------------ ---------------------------------- 1. Crispy snack products from seed flour consist of - Jackfruit seed flour 62.5 percent by weight - Rice flour 7.6 percent by weight - Cornstarch 5.7 percent by weight - White butter 9.8 percent by weight - Maltodextrin (maltodextrin) 11.4 percent by weight - 2.3 percent salt by weight - mono / di-glyceride. (mono / di-glycerides) 0.8 percent by weight 2. The process of producing jackfruit snack products from jackfruit seed flour according to claim 1, where the preparation of jackfruit seed flour has the following steps: 2.1 The jackfruit seed is washed thoroughly. Let it drain. It was sheared into a thin sheet with a thickness of approximately 1 mm. 2.2 was blended with water in a ratio of 1: 1 (by weight by volume) for 2 minutes, filtered and removed. Twin roller dryer Set the temperature at the surface of the roller in the range of 120-140 degrees Celsius with the optimum temperature is 130 degrees Celsius. The final moisture content is about 8 percent 2.4, then ground thoroughly Then sifted through a 100 mesh sieve (mesh) to become flour, seeds, jackfruit. 3.Process for the production of jackfruit kernel snack products according to claim 1, the steps are as follows: 3.1 The jackfruit seed flour and all the ingredients prepared are placed in a mixing bowl with 87.1 percent water by weight of the total ingredients Knead together until dough (dough). 3.2 Form dough by rolling with rollers to thickness 0.9-1.0 mm and cut into oval shape. Then baking at a temperature of 160 -180 degrees Celsius for 7-9 minutes with the appropriate temperature is 180 degrees Celsius for 7 minutes. 3.3 The resulting crisps were mixed with 5- seasoning powder. 8 percent by weight of Snack products