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
1994-10-04
1996-04-16
Czaja, Donald E.
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.
426451, A23L 116
Patent
active
055080537
ABSTRACT:
A method is provided for the production of vegetable or herb pasta, especially thin-walled vegetable or herb pasta, containing high levels of vegetable solids, i.e., about 4 to about 15 weight percent vegetable solids, or high levels of herb solids, i.e., about 2 to 15 weight percent herb solids. Vegetable pasta can be prepared using vegetable solids derived from beet, broccoli, carrot, celery, corn, green pepper, red pepper, spinach, tomato, and the like. Herb pasta can be prepared using herb solids derived from oregano, basil, coriander, tarragon, onion, parsley, sage, garlic, and the like. Such vegetable and herb pastas are produced by carefully drying the formed pasta shapes under high temperature and low relative humidity conditions, whereby the vegetable or herb pasta is obtained with a moisture content of about 11 to about 13 weight percent and vegetable solids content of about 4 to about 15 weight percent or herb solids content of about 2 to about 15 weight percent, wherein the pasta has, after processing and subsequent cooking, good color, texture, integrity, and vegetable or herb flavor. The vegetable and herb pastas produced by this method also have excellent storage stability.
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Database WPI Week 8533, Derwent Publications Ltd., London, GB; AN85-200230 & JP-A-60 126 043 (Showa Sangyo KK) 5 Jul. 1985--Abstract.
Giese, "Pasta: New Twist on an Old Product", Food Technology--Feb. 1992, pp. 118-126.
Irvin Scot A.
Maksimoski Richard C.
Villota Ricardo
Czaja Donald E.
Kraft Foods Inc.
Tran Lien
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