Process for preparing a pasta food product

Details Process for preparing a pasta food product Process for preparing a pasta food product

1992-06-10

1994-02-01

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Assembling plural edible preforms having extraneous binder,...

426557, 426558, A23L 116, A23P 108

Patent

active

052830713

ABSTRACT:
A method for preparation of a pasta-based foot 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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"The Oriental Cook Book" Better Homes and Gardens Meredith Corporation Des Moines Iowa 1977 pp. 80-81.

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