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
1990-02-28
1991-11-05
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.
426113, 426242, 426243, 426311, 426451, A23L 100
Patent
active
050630725
ABSTRACT:
It has been discovered that dried extruded pasta shapes prepared in certain ways display a high toleration for exposure to water at temperatures of less than boiling. This toleration is conveniently evaluated by cooking in a microwave over and then extracting with room temperature water to determine if the starch loss is less than 7.0 weight percent. This toleration is obtained by exposing the extruded pasta shapes to temperatures of about 180.degree. F. or greater, temperatures of about 165.degree. F. or greater if the pasta contains a low temperature coagulatable protein such as egg whites or simple room temperature aging if the pasta contains both a low temperature coagulatable protein and a sulfhydryl reducing agent such as 1-cysteine hydrochloride. This toleration makes the pasta amenable to a number of cooking procedures such as presoaking in cold water prior to cooling (thus dramatically reducing the cooking time), and cooking in a microwave oven. It also makes the pasta amenable to cooking in just the amount of water which it will absorb in becoming cooked, thus providing an incentive for including lipid based flavoring agents in the pasta.
REFERENCES:
patent: 4346119 (1982-08-01), Braibanti
Chawan Dhyaneshwar B.
Gillmore Stephen R.
Matuszak Edward A.
Merritt Carleton G.
Borden Inc.
Czaja Donald E.
Mims Mary S.
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