Pasta product and method of making the same

Details Pasta product and method of making the same Pasta product and method of making the same

1991-02-13

1992-06-23

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

051241684

ABSTRACT:
A pasta product having enhanced flavor, color and texture characteristics is prepared by mixing dried ingredients including flour and a monoglyceride with eggs, preferably dried egg whites, olive oil, water and flavoring compounds, and extruding the mixture under negative pressure conditions. The preferred flavoring compound is a spice resin. The final pasta preparation may be either fresh or dried. If the pasta preparation is dried, it is dried under a series of conditions to lower the moisture content of the fresh pasta from approximately 30% to approximately 12%.

REFERENCES:
patent: 3728130 (1973-03-01), Egan
patent: 3762931 (1973-10-01), Craig et al.
patent: 4178393 (1979-12-01), Gregersen
patent: 4229488 (1980-10-01), Suggs et al.
patent: 4539214 (1985-09-01), Winter et al.
patent: 4659576 (1987-04-01), Dahle et al.
patent: 4763569 (1988-08-01), Wenger et al.
patent: 4973487 (1990-11-01), Wyss et al.
Jarrott et al., The Complete Book of Pasta; Dover Publications, Inc. New York, N.Y. 1975, pp. 28 and 29.

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