Food or edible material: processes – compositions – and products – Processes – Treatment or preparation of farinaceous dough – batter – or...
Patent
1994-08-10
1999-12-07
Pratt, Helen
Food or edible material: processes, compositions, and products
Processes
Treatment or preparation of farinaceous dough, batter, or...
426451, 426455, 426497, 426503, 426508, 426518, 99407, A23B 706, A23L 116, A23L 1162
Patent
active
059979313
ABSTRACT:
Pasta dough is blanched or cooked by forming a pasta dough into a plurality of continuous pasta dough strands and simultaneously directing leading ends of the continuous strands and water at a temperature sufficient to blanch or cook the strands into the inlet end of a pipe which descends vertically from the inlet end to an outlet end. The water contacts the strands and draws and conveys the strands through the pipe for a time sufficient to blanch or cook the strands. As the blanched or cooked strands and water exit from the pipe through the outlet end, the continuous strands are conveyed away from the pipe while draining and collecting water, which is recirculated to the pipe inlet end.
REFERENCES:
patent: 2905105 (1959-09-01), Lombi
patent: 4522217 (1985-06-01), D'Alterio
patent: 4543878 (1985-10-01), Luchetti
patent: 4752491 (1988-06-01), D'Alterio et al.
patent: 4968519 (1990-11-01), Catelli
patent: 5191829 (1993-03-01), Caffarella
patent: 5350589 (1994-09-01), Weinstein
patent: 5351605 (1994-10-01), Sai et al.
English Translation of Oki, Japanese Kokai No. 62-22612 (1987).
Derwent Abstract Accession No. 87-069040 for Japanese Koaki 62-22612.
Askman Lars
Leonhardt Werner
Nestec S.A.
Pratt Helen
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