TH21124B - The process of producing rice pasta - Google Patents

Abstract

DC60 (17/01/46) Process 100 percent rice pasta using a twin screw extruder without adding any chemicals other than water. Start by mixing raw rice flour with medium or high amylose content (greater than or equal to 22% by weight) with water to a humidity range of 27 - 35%, then mix, knead and ripen while it is exposed. Heat and pressure inside the twin screw extruder by controlling the temperature in a range, that is, the mixing range is 50-60 ° C, the kneading range is 80-95 ° C, the cooking range is 90-120 ° C, the up range. The figure is between 80-95 ° C and the screw speed is controlled to be between 30-40 rpm. The advantage of this method is that no chemical additives are added to aid the production process and is a complete continuous process. Within a single step, the pasta has the same good qualities as pasta made from wheat. In which this process It can be applied to the production of existing regular wheat pasta. Without adding Tools or machines The process of producing 100 percent rice pasta with a twin screw extruder without adding any chemicals other than water. Start by mixing raw rice flour with medium or high amylose content. (22% or more by weight) with water to a humidity range of 27-35%, then mix, knead and cook while being heated and pressurized inside a twin screw extruder, temperature controlled. The mixing range is 50-60 degrees Celsius, the kneading range is between 80-95 degrees Celsius, the ripening range is between 90-120 degrees Celsius, the molding range is between 80-95 degrees Celsius, and the screw speed is controlled between 30-40 rpm The advantage of this method is that there is no chemical added to aid in the production and it is a continuous production process that is completed in one step, and the pasta has the same good properties as pasta. Ta made from wheat In which this process It can be applied to the production of existing regular wheat pasta. Without adding Tools or machines

Claims (9)

1. Process for producing rice pasta with 100 percent raw rice flour by using a twin screw extruder 1.1 To produce pasta by bringing rice flour through a twin screw extruder with raw materials or starting to grow there. Humidity between 27-35 percent and the screw speed of Compressors are between 30-40 rpm. 1.2 Set the barrel temperature of the extruder in the mixing zone between 50 -60 ° C. The barrel temperature of the puffer during the kneading ( The kneading zone) is between 80-95 ° C. The compressor barrel temperature during the cooking zone is between 95 - 115 ° C and the compressor barrel temperature. The final inflation and forming zone are between 80? 95 ° C 1.3 After the scatter passes through the flange of the extruder. Cut and dry. Until the remaining humidity does not exceed 13 percent 2. Production process according to claim 1, using medium and high amylose strains (more than 22 percent), which were selected from the group consisting of Dry-eyed white varieties, Saohai varieties, Yellow Patew 123 or of the fruit of such things 3. The production process according to claim 1 gives raw materials or starting dough between 27 - 35 percent with the optimum moisture content is 31 percent. 4. Manufacturing process according to claim 1, the screw speed of the extruder is between 30-40 rpm, the suitable screw speed is 30 rpm. 5.Production process according to claim 1: The barrel temperature of the extruder during the mixing zone is 50-60 ° C with the optimum temperature of 55 ° C. 6. Production process according to claim 1, in the barrel temperature of the extruder during kneading zone is between 80-95 degrees Celsius with optimal temperature is 95 degrees Celsius. 7.Production process according to claim 1, where the barrel temperature of the extruder during the cooking zone is between 95-115 degrees Celsius with the optimum temperature of 105 degrees Celsius. 8. Production process according to claim 1, the barrel temperature of the final extruder and forming zone is between 80-95 degrees Celsius with the optimum temperature of 95 degrees Celsius. 9. Pasta products from rice with 100% raw rice flour produced by the process according to terms 1 to 9.