Food or edible material: processes – compositions – and products – Direct application of electrical or wave energy to food... – Heating by electromagnetic wave
Patent
1989-12-15
1991-02-05
Yeung, George
Food or edible material: processes, compositions, and products
Direct application of electrical or wave energy to food...
Heating by electromagnetic wave
426107, 426557, A23L 100
Patent
active
049903497
ABSTRACT:
A process for preparing a microwave cooked pasta product is disclosed. The process comprises the steps of (a) combining flour, egg whites, water, and optionally whole eggs, and a dibasic or tribasic organic acid derivative such as a tricarboxylic acid ester derivative, to form a paste, (b) drying the paste to produce pasta at drying temperatures of 100.degree. to 130.degree. F., (c) optionally soaking the pasta in hot or cold temperature liquid for a period of time sufficient to at least partially hydrate the paste, (d) heating the pasta for a period of time sufficient to cook the pasta, e.g. about 1 to 2 minutes. A preferred acid derivative is triethyl citrate. The heating can be achieved by exposure to microwave radiation. The cooked pasta is characterized by a starch loss upon cooking of less than about 8% by weight, based on uncooked pasta weight, and by texture superior to that obtained without the dibasic or tribasic organic acid derivative. A shelf stable, microwave cookable, prepackaged pasta or noodle product is also disclosed.
REFERENCES:
patent: 4042714 (1977-08-01), Torres
patent: 4394397 (1983-07-01), Lometillo et al.
patent: 4803088 (1989-02-01), Yamamoto et al.
patent: 4840808 (1989-06-01), Lee et al.
Chawan Dhyaneshwar B.
Hargrove Wiley W.
Merritt Carleton G.
Borden Inc.
Rainear Dennis H.
Van Wyck Kenneth P.
Yeung George
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