Method of drying pasta containing ingredients of marked colorati

Details Method of drying pasta containing ingredients of marked colorati Method of drying pasta containing ingredients of marked colorati

1992-06-09

1994-03-15

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.

426249, 426451, A23L 116

Patent

active

052944549

ABSTRACT:
In order to stabilise the colour of pasta containing ingredients of marked coloration such as spinach, tomatoes and the like, the pasta is treated with saturated steam at 75.degree. to 80.degree. C. and is then dried at temperatures below 60.degree. C. until a moisture content of 11% is reached.

REFERENCES:
patent: 2667613 (1954-05-01), Shiah
patent: 3192049 (1965-06-01), Kinsley
patent: 3328174 (1967-06-01), Bassano
patent: 4243690 (1981-01-01), Murakami et al.
patent: 4915966 (1990-04-01), Guarneri
patent: 5122378 (1992-06-01), Hauser et al.
patent: 5124168 (1992-06-01), McMillin et al.

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