TH12230Y - Dried bird droppings cookies and their manufacturing process. - Google Patents

Abstract

Revised Invention Summary 24/06/2016. Dried Rice Flour Cakes (Khanom Khi Nu) consist of a substitute for rice flour in the original ingredients. It is made with 30% of three types of rice flour: Riceberry rice flour, Red Jasmine rice flour, and Sinlek rice flour. This aims to increase nutritional value and offer novelty as an alternative for consumers. The ratio is deemed appropriate based on satisfaction testing from a sample population. The production process is as follows: Grind Red Jasmine rice, Sinlek rice, or Riceberry rice finely and sift through a fine sieve to make a powder. Sift the rice flour and powder into a mixing bowl. Add egg yolk and mix well with the flour. Gradually add coconut milk, mixing well. Line a steamer with cheesecloth. Sift the kneaded dough through a sieve in the steamer until all the dough is incorporated. Sift thoroughly, ensuring the dough does not overlap. Steam over high heat for 30 minutes. Simmer water and sugar to make syrup and strain. Once the dough is cooked, quickly pour it into the steamer. While the syrup is still hot, stir well and cover until cool. Use a fork to spread it into a fluffy consistency. Grate the mature coconut and steam for 10 minutes. Let it rest. Combine the steamed coconut and the sticky rice cake, pour into a tray, and bake at 60 degrees Celsius for 2 hours until completely dry. Then, grind the mixture using a grinder and pack it into aluminum foil bags. To eat, pour the dried sticky rice cake into a container, add warm water, stir well, and let it sit for 5-10 minutes before serving. ------------------------------------------------------------------ Dried sticky rice cake consists of a 30% replacement of the original 30% rice flour (riceberry flour, red jasmine rice flour, and glutinous rice flour) from the original recipe. This is to increase nutritional value and provide a novelty option for consumers. The ratio of rice flour was determined based on satisfaction testing from a sample population. The production process is as follows: Grind the riceberry rice finely and sift it through a fine sieve to make a powder. Sift the rice flour and riceberry flour into a mixing bowl. Add the egg yolk and mix well with the flour. Gradually add the coconut milk. Gradually mix the ingredients together. Line a steamer with a cheesecloth. Sift the kneaded dough through a sieve in the steamer until all the dough is incorporated. Sift thoroughly, making sure there are no overlapping strands, then steam over high heat for 30 minutes. Simmer water and sugar to make syrup, then strain. Once the dough is cooked, quickly pour it into the hot syrup, stir well, and cover to cool. Use a fork to spread the dough into a fluffy consistency. Grate the mature coconut and steam for 10 minutes. Set aside. Combine the steamed dough and grated coconut. Pour into a tray and bake at 60°C for 2 hours until completely dry. Then, grind the mixture using a food processor. Pack the ground dough into aluminum foil bags. To serve, pour the dried dough into a container, add warm water, stir well, and let it sit for 5-10 minutes before eating.

Claims (3)

Revised 24/6/2016 1. Dried Rice Flour Cakes consist of: Rice flour 15.20% by weight, Red Jasmine rice, Sinlek rice, or Riceberry rice 11.10% by weight, Chicken eggs 1.60% by weight, Coconut milk 27.70% by weight, Sugar 13.40% by weight, Clean water 13.40% by weight, Grated coconut 20.60% by weight. 2. The production process according to claim 1 involves the following steps: a. Grind the red jasmine rice, Sinlek rice, or Riceberry rice finely and sift it through a fine sieve to make a powder. b. Sift the rice flour and the powder from step a into a mixing bowl. c. Add the egg yolk and mix well with the flour. Gradually add the coconut milk, mixing well. d. Line a steamer with cheesecloth and knead the dough through a sieve in the steamer until all the dough is incorporated. Mix the flour evenly, making sure there are no overlapping strands, then steam at 80 degrees Celsius for 30 minutes. Boil water and sugar to make syrup, then strain. Once the flour is cooked, quickly pour it into the hot syrup, stir well, and cover until cool. Use a fork to spread it into a fluffy consistency. Grate the mature coconut and steam for 10 minutes. Set aside. Combine the steamed flour mixture and grated coconut, pour into a tray, and bake at 60 degrees Celsius for 2 hours until completely dry. Then, grind the mixture using a food processor and pack it into aluminum foil bags. Finally, for the final product, add warm water, stir well, and let it sit for 5-10 minutes. 1. Dried Khanom Khi Nu (Thai rice flour dessert) consists of: rice flour 15.20% by weight, red jasmine rice/Sinlek rice/Saiberry rice 11.10% by weight, chicken eggs 1.60% by weight, coconut milk 24.70% by weight, granulated sugar 13.40% by weight, water 13.40% by weight, and grated coconut 20.60% by weight. 2. Dried rice flour cakes, as per claim 1, where the rice choice is from Red Jasmine Rice, Sinlek Rice, and Riceberry Rice. 3. The manufacturing process according to claim 1 involves the following steps: a. Grind the rice finely and sift it through a fine sieve to produce a powder. b. Sift the rice flour and riceberry flour into a mixing bowl. c. Add the egg yolk and mix well with the flour. Gradually add the coconut milk, mixing well until the flour mixture is thickened. Steam over high heat for 30 minutes. d. Simmer water and sugar to make syrup, then strain it. e. Once the flour is cooked, quickly pour it into the hot syrup, stir thoroughly, and cover until cool. Use a fork to spread it into a fluffy consistency. f. Grate the mature coconut and steam it for 10 minutes. Set aside. g. Combine the steamed rice flour mixture with the grated coconut. Pour into a tray and bake at 60°C for 2 hours until completely dry. h. Grind the remaining mixture using a grinder and pack it into aluminum foil bags. i. Reconstitute the product by adding warm water, stirring well, and letting it sit for 5-10 minutes.