TH16003A3 - Products of fresh noodles made from rice flour and glutinous rice flour. And manufacturing processes for such products - Google Patents

Abstract

------ 14/02/2019 ------ (OCR) page 1 of number 1 page invention summary. Fresh noodle products from rice flour and glutinous rice flour are suitable for people who are allergic to gluten. In wheat flour And general consumers By grinding the glutinous rice and glutinous rice Will get rice flour The rice flour that has been mixed with salt. Sodium bicarbonate Native Tapioca Starch, Pre-gel Tapioca Starch, and Carboxymethyl Icellulose are added to egg and water. Mix together Bring it to the end of the massage. (The dough has been expanded) Set the dough loaf in the refrigerator. To be rolled into a sheet And bending to the desired shape Will get fresh noodles made from rice flour and glutinous rice flour Which is gluten-free ------------ ------ 06/11/2017 ------ (OCR) Page 1 of number 1 page Summary of invention Fresh noodle products from rice flour and glutinous rice flour are suitable for people who are allergic to gluten. In wheat flour And general consumers By grinding the glutinous rice and glutinous rice Will get rice flour The rice flour that has been mixed with salt. Sodium bicarbonate Native Tapioca Starch, pre-gel tapioca starch and carboxymethyl cellulose, are added to eggs and nuts. Mix together Knead until the dough is formed. (Expanded), stay large in the refrigerator. To be rolled into a sheet And bending to the desired shape Will get fresh noodles made from Rice flour and glutinous rice flour Which is gluten-free ------------ Edit 7/12/2016 Fresh noodles made from rice flour and glutinous rice flour, camera suitable for people with gluten intolerance. In wheat flour And general consumers By grinding the glutinous rice and glutinous rice Will get rice flour The rice flour that has been mixed with salt. Sodium bicarbonate Native Tapioca starch, Pre-gel Tapioca starch and Carboxymethyl cellulose are added to eggs and water. Mix together Knead until the dough is formed. (The dough has been expanded) Set the dough loaf in the refrigerator. To be rolled into a sheet And cut to the desired shape Will get fresh noodles made from Rice flour and glutinous rice flour Which is gluten-free ------------------------------ Fresh noodles made from rice flour and glutinous rice flour, suitable for people who are allergic to gluten. In wheat flour And general consumers By grinding the glutinous rice and glutinous rice Will get rice flour The rice flour that has been mixed with salt. Sodium bicarbonate Native Tapioca starch, Pre-gel Tapioca starch and Carboxymethyl cellulose are added to eggs and water. Mix together Knead until the dough is formed. (The dough has been expanded) Set the dough loaf in the refrigerator. To be rolled into a sheet And cut to the desired shape Will get fresh noodles made from Rice flour and glutinous rice flour Which is gluten-free

Claims (2)

Disclaimer (all) which will not appear on the advertisement page: Revised 06/03/2020 Claims None -------------------------------------------------- -------------------------------------------------- ------ 14/02/2019 ------ (OCR) Page 1 of 2 pages Disclaimer 1. Fresh noodle products from rice flour and glutinous rice flour consist of 10.00 - 11.00 percent of rice flour. Weight Glutinous rice flour 24.00 - 25.00 percent by weight, salt 0.06 - 0.08 percent by weight. Sodium bicarbonate 1.00 - 2.00 percent by egg weight 13.00 - 14.00 percent by weight 21.00 - 22.00 percent by weight. Cassava Starch 19.00 - 22.00% by weight (Native Tapioca Starch) Pre-gel modified cassava starch 6.00 - 8.00% by weight (Pre-gel Tapioca starch) Carboxymethyl cellulose 1.00 - 2.00% by weight (Carboxymethyl cellulose) 2. Process for producing fresh noodles from rice flour and glutinous rice flour. According to claim 1, the steps are as follows: a. Prepare rice flour by grinding rice and glutinous rice thoroughly b. Mix rice flour obtained from item A. mixed with dry ingredients, namely salt, sodium, bicarbonate, tapioca starch (Native Tapioca Starch) Pre-gel Tapioca Starch and Carboxymethyl cellulose until all ingredients are combined. C. Add a liquid mixture of eggs and water to the mixture. Can be obtained from item B. Mix all together. D. Knead the ingredients obtained from Article C until the dough is formed (the dough has been expanded). E. Place the dough from Section D in the refrigerator. Time 1-2 hours on page 2 of the amount of 2 pages f. Bring the dough obtained from item J to rolled into a sheet. And cut to the desired shape Will get fresh noodles from rice flour and gluten-free camera flour ------------ ------ 06/11/2017 ------ (OCR) Page 1 of 2 pages. Rights 1. The products of fresh noodles from rice flour and glutinous rice flour consist of 10.00 - 11.00 percent of rice flour by weight. Glutinous rice flour 24.00 - 25.00 percent by weight, salt 0.06 - 0.08 percent by weight. Sodium bicarbonate 1.00 - 2.00 percent by egg weight 13.00 - 14.00 percent by weight 21.00 - 22.00 percent by weight. Tapioca starch 19.00 - 22.00 percent by weight (Native Tapioca starch) Pre-gel modified cassava starch 6.00 - 8.00 percent by weight (Pre-el Tapioca starch) carbox1 C methyl cellulose 1.00 - 2.00 percent by water heavy (Carboxymethyl cellulose) 2. Fresh noodle products from rice flour and glutinous rice flour. According to claim 1, where the ingredients The most suitable and best rice flour was 10.50 percent by weight. Camera glutinous flour 24.50 percent by weight, 0.1 percent salt by weight. Sodium bicarbonate 1.50 percent by egg weight 14.00 percent by weight 21.40 percent by weight 2 of 2 cassava starch 19.50 percent by weight (Native Tapioca starch) Pregel modified cassava starch 7.00 percent by weight ( Pre-gel Tapioca starch) Carbox1 cmethyl cellulose 1.50% wt. (Carboxymethyl cellulose) 3. Process for producing fresh noodles from rice flour and glutinous rice flour. According to any one of the 1 to 2 claims Where the steps are as follows: a. Rice flour preparation by grinding rice and glutinous rice, b. Mixed with dry ingredients, namely salt, sodium, carbonate, native tapioca starch, tapioca starch. Modify the pre-gel type (Pre-gel Tapioca starch) and Carboxymethyl cellulose until all ingredients are combined. C. Add a liquid mixture of eggs and water to the mixture obtained from item B. Mix all the ingredients together. D. Knead the ingredients from the note C until the dough is formed (the dough has been expanded) e. Put the dough loaf from the clause D. Let the dough in the refrigerator for 1-2 hours. F. Bring the dough from item E and iron it into a sheet. And cut to the desired shape Will get fresh noodles from Rice flour and gluten-free camera flour ------------ Revised 12/7/2016 1. Fresh noodle products from rice flour and glutinous rice flour consist of 10.00 - 11.00 percent of rice flour by weight. Glutinous rice flour 24.00 - 25.00 percent by weight, salt 0.06 - 0.08 percent by weight. Sodium bicarbonate 1.00 - 2.00 percent by weight, eggs 13.00 - 14.00 percent by water, 21.00 - 22.00 percent by weight. Tapioca Starch 19.00 - 22.00 percent by weight (Native Tapioca Starch) Pre-gel modified tapioca starch 6.00 - 8.00 percent by weight (Pre-gel Tapioca starch) Carboxymethyl cellulose 1.00 - 2.00 percent by weight. (Carboxymethyl cellulose) 2. Products of fresh noodles from rice flour and glutinous rice flour. According to claim 1, where the ingredients The most suitable and best rice flour was 10.50 percent by weight. Camera glutinous flour 24.50 percent by weight, salt 0.07 percent by weight. Sodium bicarbonate 1.50 percent by weight, 14.00 percent egg by weight, 21.50 percent water by weight. Tapioca Starch 19.50% by weight (Native Tapioca