TH16004A3 - Products of fresh noodles made from rice flour and glutinous rice flour that is fortified with dietary fiber. 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 that are fortified with fiber Tawan powder contains rice flour, glutinous rice flour, salt, sodium bicarbonate. Tapioca starch (NativeTapioca Starch) Pre-gel Tapioca Starch, carboxymethyl Cellulose (Carboxymethyl cellulose) and powder sun core Then add eggs and water. Mix together Knead until the dough is formed. (The dough has been expanded) Hold the dough loaf in the sewing cabinet. To be rolled into a sheet And cut to the desired shape Resulting in gluten-free fresh noodles Mill is dangerous for consumers who are allergic to gluten. In addition, Kantawan powder added to the noodles. As a dietary supplement It enhances the nutritional value of the noodles as the sun's core contains inulin as a dietary fiber, pre-leaf, otic. Contributes to the excretion And help reduce the risk of chronic non-communicable diseases It also increases consumption choices. Both gluten intolerant consumers and general consumers too In addition, the product promotes agricultural products. Helping Thai agriculture to have more income And help reduce the international trade balance ------------ ------ 13/11/2017 ------ (OCR) Page 1 of the number 1 page Summary of invention Fresh noodle products from rice flour and glutinous rice flour that are fortified with fiber Tawan powder contains rice flour, glutinous rice flour, salt, sodium bicarbonate. Native Tapioca starch, Pre-el Tapioca starch, Carboxymethyl cellulose, and powdered sun core. Then add eggs and water. Continue to mix together and knead until the dough is formed (the dough has been expanded), set the dough loaf in the refrigerator. To be rolled into a sheet Then cut to the desired shape, resulting in fresh, gluten-free noodles It is not harmful to consumers who are allergic to gluten. Outside 'from this region there is an introduction Kaen Tawan Powder added to the noodles. As a dietary supplement Enhances the nutritional value of the noodles Because in Kaeng Tawan contains inulin as a dietary fiber Contributes to the excretion And help reduce the risk In chronic non-communicable diseases It also increases consumption choices. Both gluten intolerant consumers and general consumers too, the product also promotes agricultural produce. Help Thai agriculture to have more income and help reduce the international trade balance ------------ Fresh noodle products from rice flour and glutinous rice flour, which is supplemented with dietary fiber, Kaen Tawan powder contains rice flour. Glutinous rice flour, camera salt, sodium bicarbonate. Native Tapioca Starch, Pre-gel Tapioca Starch, Carboxymethyl cellulose, and Powdered Sun Powder. Then add eggs and water. Continue to mix together and 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 according to the desired shape, resulting in fresh, gluten-free noodles. It is not harmful to consumers who are allergic to gluten. In addition, there are Kaen Tawan Powder added to the noodles. As a dietary supplement Improves the nutritional value of the noodles Because in Kaeng Tawan contains inulin as a dietary fiber Contributes to the excretion And help reduce the risk In chronic non-communicable diseases It also increases consumption choices. Both gluten intolerant consumers and general consumers too, the product also promotes agricultural produce. Helping Thai agriculture to have more income and reduce the international trade balance

Claims (1)

Disclaimer (all) which will not appear on the advertisement page: Edit 06/03/2020 No disclaimer ------------ ------ 14/02/2019 ------ (OCR) Page 1 of 2 Pages. Claims 1. Produce Kanwan noodles from rice flour and glutinous rice flour enriched with dietary fiber, consisting of 33.00 - 35.00 percent rice flour. Glutinous rice flour 4.00 - 5.00 percent by weight of Kaen Tawan powder 2.00 - 6.00 percent by weight of salt 0.06 - 0.07 percent by weight. Sodium bicarbonate 1.40 - 1.50% wt. 13.00 - 14.00% wt. 20.00 - 22.00% wt. 20.00 - 22.00% wt. Tapioca starch 4.00 - 5.00 percent by weight (Native Tapioca starch) Prigel modified cassava starch 17.00 - 19.00 percent by weight (Pre-gel Tapioca Starch) Carboxymethyl cellulose 1.00 - 2.00 Percentage by weight 2. The production process of fresh noodles from rice flour and glutinous rice flour that is supplemented with dietary fiber. According to claim 1, where 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 sodium carbonate salt. Native Tapioca Starch, Pre-gel Tapioca Starch, Carboxymethyl cellulose, and powdered sun core. Until all ingredients are combined. C. Add the liquid benign mixture, egg and water to the mixture obtained from item B. Mix them all together. D. Knead the ingredients from section C. until the dough is formed (the dough has been expanded). ) Page 2 of the amount of 2 pages E. Put the dough from Section D in the refrigerator for 1-2 hours f. Roll the dough from Section E into a sheet. And cut to the desired shape You will be able to play fresh noodles from rice flour and glutinous rice, which is supplemented with dietary fiber. And gluten-free ------------ ------ 13/11/2017 ------ (OCR) Page 1 of 2 pages Disclaimer 1. Product Fresh noodles made from rice flour and glutinous rice flour, which is fortified with fiber from Kaen Tawan powder, containing rice flour 33.00 - 35.00 percent by weight. Glutinous rice flour 4.00 - 5.00 percent by weight of Kaen Tawan powder 1.50 - 5.00 percent by weight of salt 0.06 - 0.07 percent by weight. Sodium bicarbonate 1.40 - 1.50% wt. 13.00 - 14.00% wt. 20.00 - 22.00% wt. 20.00 - 22.00% wt. Tapioca starch 4.00 - 5.00 percent by weight (Native Tapioca starch) Modified cassava starch, pre-gel 17.00 - 19.00 percent by weight (Pre-gel Tapioca starch), carboxymethyl cellulose (Carboxymethyl cellulose) 1.00 - 2.00 percent by weight 2. Fresh noodle products from rice flour and glutinous rice flour enriched with dietary fiber. According to claim 1, where the most suitable and best ingredient is rice flour, 33.63 percent by weight. Camera glutinous flour 4.49 percent by weight, Kean Tawan powder 1.91 percent by weight, salt 0.07 percent by weight. Sodium bicarbonate 1.44 percent by weight 2 of 2 eggs, 13.45 percent by weight, 20.66 percent by weight. Tapioca starch 4.49 percent by weight (Native Tapioca starch), modified tapioca starch, pregel 17.94 percent by weight (Pre-gel Tapioca starch) carboxylic 1 cmethyl Cellulose (Carboxymethyl cellulose) 1.92 percent by weight 3. Process for producing fresh noodles from rice flour and glutinous rice flour enriched with fiber-fortified kernels powder according to one of the claims 1 to 2. 1, which has the following steps: a. Prepare rice flour by grinding the rice and glutinous rice thoroughly. Pre-gel Tapioca starch, carboxymethyl cellulose, and powdered sunken cassava Until all ingredients are combined. C. Add the liquid mound mixture, egg and water, to the mixture from item B. Mix all the ingredients together. (The dough has been expanded) E. Take the dough from Clause D. Stay \ 'in \' in the cabinet \ 'Keep cool for 1-2 hours f. Bring the dough from No. sheet And cut to the desired shape Will get fresh noodles from Rice flour and glutinous rice flour that is fortified with dietary fiber powder. And gluten-free ------------ 1. Products of fresh noodles made from rice flour and glutinous rice flour, which is supplemented with fiber from the Kaen Tawan powder, containing rice flour 33.00 - 35.00 percent by weight. Glutinous rice flour, 4.00 - 5.00 percent by weight, Kean Tawan powder 2.00 - 6.00 percent by weight, salt 0.06 - 0.07 percent by weight. Sodium bicarbonate 1.40 - 1.50 percent by weight, eggs 13.00 - 14.00 percent by water, 20.00 - 22.00 percent by weight. Tapioca Starch 4.00 - 5.00 percent by weight (Native Tapioca Starch) Pregel modified tapioca starch 17.00 - 19.00 percent by