Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Patent
1993-01-26
1994-08-02
Yeung, George
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
426622, 426640, A23L 100
Patent
active
053344073
ABSTRACT:
A shelf-storable new and improved couscous food product satisfying traditional couscous granular mouthfeel is made by extruding a wheat-based doughy mass and cutting the extrudate into particles of uniform couscous size (i.e., between about 0.85 and about 2.5 mm. mesh). When examined under a magnification of 12 times, the new particles, although lacking the agglomeration structure of traditional couscous, have a mouthfeel structure characterized by (i) substantially smooth surfaces on the exterior thereof and (ii) angularly projecting edges on the exterior thereof. Further, the particles are substantially translucent, have a Water Absorption Index greater than 4.7, and have a substantially uniform and dense extrusion compacted composition comprised essentially of the starches and gluten-forming proteins in a blend of durum wheat flour or middlings or semolina and an optional content of flours or middlings or farinas of cereal grains other than durum wheat. At least about 80% of the dry solids weight of the starches in the product are gelatinized. The product is quickly hydratable in preparing it for consumption.
REFERENCES:
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patent: 3162536 (1964-12-01), Kaufmann
patent: 3458321 (1969-07-01), Reinhart et al.
patent: 3861287 (1975-01-01), Manser
patent: 4044165 (1977-08-01), Baumann
patent: 4423082 (1983-12-01), Bauernfeind
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patent: 5128166 (1992-07-01), Babines et al.
Werner Seiler, "Cous-Cous, A New Production Progress Developed by Buhler/Buhler-Miag", 12 pages.
Buhler, "Couscous Manufacturing Plants", 6 pages.
S. M. Kaup and C. E. Walker, "Couscous in North Africa", Feb. 1986, pp. 179-182 of periodical Cereal Foods World.
The couscous discussion on pp. 274-277 of book entitled "Durum Wheat: Chemistry and Technology" edited by Giuseppe Fabriani and Claudia Lintas, published by The American Association of Cereal Chemists, Inc., 1988.
A copy of panels of a carton in which an agglomerated couscous, namely "Quick Couscous Pilaf," is marketed.
A copy of panels of a carton in which a particulate macaroni, namely "Acini di Pepe," is marketed.
Debbouz Amar
Donnelly Brendan J.
Hagen Kevin R.
North Dakota State University Research Foundation
Yeung George
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