Recipe and manufacturing process of riceberry jelly.

Abstract

OCR 10KL (03 / 07 / 2568) This invention reveals a riceberry jelly made from riceberry flour and pea protein powder. Yellow extract, plant-based coconut milk, sweetener, plant-based gelling agent, and water are used in the manufacturing process of mixing. Combine the plant-based gelling agent and sweetener in warm water, then add all the other ingredients, including: Combine riceberry flour, soy protein powder, plant-based coconut milk, and the remaining water. Mix well and let it sit. Heat treatment and sterilization result in riceberry jelly with a soft, smooth texture. Similarly, it is safe to swallow, packaged in a retort pouch for easy use, and has a shelf life of 1 year.

Claims

OCR 10KL (03 / 07 / 2568) 1. The riceberry jelly recipe includes: Riceberry rice flour, containing 6 to 8 percent by weight. Isolated soy protein powder, containing 6 to 8 percent by weight. Coconut cream substitute (plant-based coconut milk) in a quantity of 22 to 25 percent by weight. Sweetening agent, 6 to 8 percent by weight. Plant-based gelling agent, 0.2 to 1 percent by weight. Water, in the amount of 50 to 53 percent by weight.

2. Riceberry jelly recipe under Patent 1, where the sweetener is selectable from or combined. With granulated sugar or sugar substitutes, the most suitable sweetener is granulated sugar.

3. Riceberry jelly formula pursuant to claim 1 or 2, where a plant-based gelling agent is selectable from or It contains modified cassava starch, xanthan gum or carrageenan, and plant-based gelling agents. Carrageenan is a suitable choice.

4. The manufacturing process for riceberry jelly, using a formula that matches any one of Patents 1 through 3, involves the following steps: A. Preparation of plant-based gelling agent: Mix the plant-based gelling agent and sweetener together. Then, dissolve it in 1 part water to 4 parts the total water, at a temperature of 80 to 85 degrees Celsius until... The ingredients dissolved and became homogeneous with a slightly viscous consistency. B. Mixing all ingredients: Combine riceberry flour, soy protein powder, plant-based coconut milk, and water. Combine the remaining ingredients and the gelling agent from step A. Then blend until you obtain the riceberry jelly mixture. A homogeneous mixture C. Heating and Sterilization: Heat the mixture prepared in step B to the specified temperature. Bake at 80 to 90 degrees Celsius for 10 to 15 minutes, then package and sterilize. Through sterilization, the product obtained is riceberry jelly.