Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1982-10-25
1985-06-25
Jones, Raymond
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426662, A23L 116
Patent
active
045253714
ABSTRACT:
Egg noodles with high lecithin content are made by (a) mixing eggs with lecithin having a high level of purity to form a slurry, (b) blending the slurry with flour to produce a dough of bread-like consistency, (c) extruding the dough to form noodles (d) cutting the noodles and (e) drying the noodles.
REFERENCES:
patent: 1883653 (1932-10-01), Epstein
patent: 1971886 (1934-08-01), Votaw et al.
patent: 2334401 (1943-11-01), Fitzpatrick
patent: 2632705 (1953-03-01), Scharf
patent: 4044165 (1977-08-01), Baumann
patent: 4098906 (1978-07-01), Hisaki et al.
patent: 4178393 (1979-12-01), Gregersen
patent: 4243689 (1981-01-01), Kokeguchi et al.
patent: 4243690 (1981-01-01), Murakami et al.
patent: 4394397 (1983-07-01), Lometillo et al.
Jones Raymond
King Elizabeth A.
Thomas J. Lipton Inc.
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