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
1989-03-29
1990-11-27
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.
4263301, 426451, A23L 100
Patent
active
049734873
ABSTRACT:
The invention describes an improved quick-cooking, thin-wall dry uncooked macaroni. The dough utilized to produce the macaroni contains 0.5 to 5.0% of dried egg white solids. The dried egg white solids must critically have a pH value within the range of from 6.75 to 7.25, a solubility of greater than 90% and preferably a normal ovomucin content. The macaroni may be cooked within a 3-7 minute period, preferably by microwave radiation to produce cooked macaroni of an "al dente" texture.
REFERENCES:
patent: 1916812 (1933-07-01), Scotland
patent: 3251697 (1966-05-01), Lineweaver et al.
patent: 4539214 (1985-09-01), Winter et al.
Giuliano Carmine
Mason Charles R.
Scarsella Edward L.
Wyss Clement R.
Czaja Donald E.
Grim Linn I.
Kraft General Foods Inc.
Marcoux Thomas A.
Mims Mary S.
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