Pasta-based food product

Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom

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Details

426557, 426558, A23L 116, A23P 108

Patent

active

054117526

ABSTRACT:
A method for preparation of a pasta-based food product is disclosed. The method comprises several steps. Pieces of pasta are cooked to form pieces of cooked pasta. The cooked pasta is mixed with a binding composition comprising a binding agent that is either soy protein, or an egg white composition consisting of either egg whites or a mixture of powdered egg white and water. The pasta and binding agent are mixed in a cooked pasta to binding agent weight ratio of from about 40:1 to about 10:1, to form a pasta/egg white mixture. A desired amount of the mixture is formed into a desired shape and the desired shape of mixture is baked until the pieces of cooked pasta adhere together, yet remain moist. A pasta-based food product prepared by such method is also disclosed.

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patent: 4816281 (1989-03-01), Moriyama et al.
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patent: 4973487 (1990-11-01), Wyss et al.
patent: 5030462 (1991-07-01), Brimelow et al.
patent: 5063072 (1991-11-01), Gillmore et al.
Better Homes and Gardens ORIENTAL Cook Book, 1977 by Meredith Corporation, Des Moines, Iowa, pp. 80-81.
A history of spaghetti eating and cooking for: Spaghetti Dinner by Guiseppe Prezzolini, Abelard-Schuman, New York, p. 82.

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