US20010000328A1 - Pasta product and manufacture thereof - Google Patents
Pasta product and manufacture thereof Download PDFInfo
- Publication number
- US20010000328A1 US20010000328A1 US09/725,960 US72596000A US2001000328A1 US 20010000328 A1 US20010000328 A1 US 20010000328A1 US 72596000 A US72596000 A US 72596000A US 2001000328 A1 US2001000328 A1 US 2001000328A1
- Authority
- US
- United States
- Prior art keywords
- dough
- mold
- pasta product
- mixture
- pasta
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
Definitions
- the present invention relates to a pasta product and to a process for the manufacture of a pasta product.
- U.S. Pat. No. 4,076,846 discloses an edible molding composition mainly comprising a starch, sodium caseinate, glycerol, and an emulsifier which may be used for manufacturing biodegradable packaging films or containers by extrusion or injection molding.
- U.S. Pat. No. 4,886,440 discloses an injection molding apparatus and process for the manufacture of food or pet food products having tri-dimensional shapes, such as a bone shape for dogs or a fish shape for cats, from a mixture of meat meal and wheat flour.
- the present invention relates to a process for manufacturing a tridimensional pasta product.
- the process for manufacturing a tridimensional pasta product includes the steps of preparing a mixture of cereal flour or semolina and water; kneading the mixture to obtain a dough; injecting the dough into a mold having a tri-dimensional shape, wherein the dough undergoes substantially no expansion in the mold during injection, and removing the dough from the mold to provide an injection molded pasta product having the tri-dimensional shape.
- the mixture may have a water content of from about 10% to 35%, preferably of from about 22 to 26%, and more preferably of from about 24 to 25%.
- the cereal may be Durum or hard wheat, rice, corn, or mixtures thereof.
- the process my further include adding one or more of wheat protein, soft wheat flour, egg material, sodium chloride, spices, and mixtures thereof to the mixture.
- the injecting may involve using a screw enclosed in a jacketed barrel, the screw being rotatable and longitudinally translatable in the barrel and the barrel having a downstream end in the form of a nozzle.
- the mold may be in two parts engageable with one another and held together by a clamping means.
- the dough to be injected may be heated to a temperature of from about 30°C. to 150°C., preferably of from about 60°C. to 95°C., and more preferably of from about 80°C. to 85°C., the injection means being therefore heatable and the temperature controllable.
- the dough may be injected into the mold under a pressure of at least about 200 bar. In one embodiment the dough is injected into the mold under a pressure of between about 1000 and 3000 bar.
- the dough may be heated to a temperature of from about 30°C. to 150°C., preferably of from about 50°C. to 80°C., and more preferably of from about 55°C. to 65°C., the molding means being therefore heatable and the temperature controllable.
- the process may further include the steps of drying the injection molded pasta product to a residual water content of from about 4% to 13.5% and cooling the molded pasta product.
- the present invention also relates to an injection molded tridimensional pasta product prepared according to the process of the invention.
- the tridimensional pasta product may include one or more additives such as wheat protein, soft wheat flour, egg material, sodium chloride, spices, and mixtures thereof.
- the cereal flour may be Durum or hard wheat, rice, corn, or mixtures thereof.
- the pasta product may have a water content of from about 4% to 32%.
- the pasta product may have a gelatinization degree of greater than about 69 percent.
- the present invention provides a tridimensional pasta product having organoleptical properties which are better compared with those of traditional pasta products.
- the invention also provides a process for manufacturing such tridimensional pasta products.
- the pasta product is an injection molded pasta product.
- the process for manufacturing a pasta product according to the present invention comprises preparing a mixture of cereal flour or semolina and water, kneading the mixture to obtain a dough, and injection molding the dough. The dough is injected so that it undergoes substantially no expansion during the injecting.
- the pasta product may be made from a raw material mixture that includes a cereal flour or semolina.
- the cereal may be, for example, Durum or hard wheat, rice, and/or corn.
- the mixture may have a water content of from about 10% to 35%, preferably of from about 22 to 26%, and more preferably of from about 24 to 25%.
- the pasta product may have a gelatinization degree of from 0 to 100%.
- the pasta product may have a water content of from 4 to 32%.
- the process may further comprise adding to the mixture one or more of wheat protein, soft wheat flour, egg material, sodium chloride; and the like.
- Wheat protein especially gliadin enriched wheat protein, such as the product marketed under the name Lavor Pro, manufactured by Midwest Grain Products, Inc. of Atchison, Kans., USA, may be used in an amount of from about 1 to 3% by weight of the mixture, in order to reduce the stickiness and improve the firmness of the cooked pasta.
- Soft wheat flour may be added to the mixture in order to increase the elasticity of the pasta product.
- Egg material in the form of whole egg powder, egg white powder, or liquid whole egg may be added to the mixture in order to increase the firmness of the pasta product.
- the steps of preparing the mixture and kneading the mixture to obtain a dough may be carried out with traditional bread or pasta making equipment such as, for example, a baker's mixer and kneader, paddle mixer, mono- or twin-screw kneader, or in the barrel of equipment traditionally used for the injection molding of plastics.
- traditional bread or pasta making equipment such as, for example, a baker's mixer and kneader, paddle mixer, mono- or twin-screw kneader, or in the barrel of equipment traditionally used for the injection molding of plastics.
- the injection molding is carried out in a manner such that expansion of the dough mixture is substantially avoided, i.e., that the final product has undergone no apparent expansion and is essentially the same volume as that of the original injected dough. Expansion of the dough mixture is avoided by injecting the dough mixture directly into the mold under pressure. A pressure of at least about 200 bar and preferably at least about 400 bar is typically used.
- the step of injection molding may be carried out with any equipment comprising adequate injection means and molding means.
- Adequate injection means may comprise, for example, a piston and a nozzle; an extruder and a nozzle; a gear pump and a nozzle; or the barrel, screw, and nozzle of equipment traditionally used for the injection molding of plastics.
- Adequate molding means may comprise a mold in two parts engageable with one another and leaving a space between them corresponding to the shape of the product to be manufactured, the space being connected to a conduit or dough inlet, and the two parts being held together by clamping means.
- the present invention is carried out with equipment traditionally used for the injection molding of plastics, in which the injection means comprises a screw enclosed in a jacketed barrel, the screw being rotatable and longitudinally translatable in the barrel, the barrel having a downstream end in form of a nozzle; and in which the molding means comprises a mold in two parts, engageable with one another, and held together by clamping means.
- the dough to be injected may be heated to a temperature of from about 30°C. to 150°C., preferably of from about 60°C. to 95°C., and more preferably of from about 80° C. to 85°C., the injection means being therefore heatable and the temperature controllable.
- the dough is advantageously injected into the mold under a pressure in the range of between about 1000 and 3000 bar as this prevents expansion of the dough mixture in the mold.
- the final extruded and molded product shape has essentially the same volume as the amount of dough material that is injected into the mold.
- the dough may be heated to a temperature of from about 30°C. to 150°C., preferably of from about 50°C. to 80°C., and more preferably of from about 55° C. to 65°C., the molding means being therefore heatable and the temperature controllable.
- the injection molded pasta product as released by opening the mold, may have a water content of from about 8 to 32%, for example.
- the molded pasta product may then be dried to a residual water content of from 4 to 13.5%, for example.
- a pasta product having a tri-dimensional shape was manufactured using a 22 M type injection molding apparatus manufactured by the BOY AG company of Neustad, Germany.
- a mixture of water and Durum wheat containing 200 ppm cysteine was prepared with a paddle mixer. The mixture had a water content of 21%.
- the mixture was introduced into the barrel of the injection molding apparatus where it was kneaded to obtain a dough and the dough was heated to a temperature of 100°C.
- the dough was then injected into a screw shaped mold under a pressure of 1400 bar. The temperature of the mold was held at 400°C.
- the resulting pasta product had a well defined screw shape, a water content of 18.5%, a gelatinization degree of 72%, and organoleptic properties comparable with those of regular pasta such as Durum wheat macaroni, for example.
- Pasta products having a tri-dimensional were manufactured with the aid of a 270 M type injection molding apparatus manufactured by the ARBURG AG company of Lossburg, Germany.
- Several different mixtures of water and Durum wheat containing 200 ppm cysteine were prepared with a paddle mixer. The mixtures had water contents of 16% or 21%.
- the mixtures were introduced into the barrel of the injection molding apparatus where they were kneaded to obtain a dough.
- the doughs were heated to temperatures of 60, 80, or 90°C. and were injected into a plug shaped mold under pressures of 1400, 1800, or 2500 bar. The temperature of the mold was held at either 30 or 40°C.
- the resulting pasta products had well defined plug shapes and gelatinization degrees, and water contents as indicated in Table 1.
- the pasta products had organoleptic properties comparable with those of regular pasta, such as Durum wheat lasagne sheets.
- TABLE 1 Example No 1 2 3 4 5 Dough water (%) 21 21 21 21 16 content Mold shape screw plug plug plug plug Barrel (° C.) 100 80 60 60 90 temperature Injection bar 1400 1400 1800 2500 2500 pressure Mold (° C.) 40 30 30 40 40 temperature Pasta water (%) 18.5 19.7 19.8 17.8 14.5 content Pasta (%) 72 69 69 84 100 gelatinization degree
- a pasta product having a lasagne sheet shape was manufactured with the aid of a 27 CM type injection molding apparatus manufactured by the ARBURG AG company of Lossburg Germany.
- a mixture of water and Durum wheat containing 200 ppm cysteine was prepared with a paddle mixer. The mixture had a water content of 27%.
- the mixture was introduced into the barrel of the injection molding apparatus where it was kneaded to obtain a dough and the dough was heated to a temperature of 65-70°C.
- the dough was injected into a lasagne sheet shaped mold under a pressure of 1500 bar. The temperature of the mold was held at 35°C.
- the resulting pasta product had a well defined lasagne sheet shape, a water content of 24%, a gelatinization degree of between 0 and 20%, and organoleptic properties comparable with those of regular lasagne Durum wheat pasta sheets.
- a pasta product having a car or a boat shape was manufactured with the aid of a 320S-500-150 type injection molding equipment manufactured by the company ARBURG AG in Lossburg (Germany).
- the mixture was introduced into the barrel of the injection molding equipment where it was kneaded to obtain a dough and the dough was heated up to a temperature of 85° C.
- the dough was injected into three car and three boat shaped molds under a pressure of 1400-1600 bar. The temperature of the molds was held at 65° C.
- the pasta product thus obtained had well defined car or boat shapes. Each car or boat had a weight of from about 4.0 to 4.2 g.
Abstract
Description
- 1. This application is a continuation-in-part of co-pending application Ser. No. 09/525,001, filed Mar. 14, 2000.
- 2. The present invention relates to a pasta product and to a process for the manufacture of a pasta product.
- 3. Numerous pasta products exist on the market today. Although tridimensional pasta products are desirable, such products are typically achieved at the expense of their organoleptic properties. For example, U.S. Pat. No. 4,076,846 discloses an edible molding composition mainly comprising a starch, sodium caseinate, glycerol, and an emulsifier which may be used for manufacturing biodegradable packaging films or containers by extrusion or injection molding.
- 4. Also, U.S. Pat. No. 4,886,440 discloses an injection molding apparatus and process for the manufacture of food or pet food products having tri-dimensional shapes, such as a bone shape for dogs or a fish shape for cats, from a mixture of meat meal and wheat flour.
- 5. Thus, there is a need for improvements in tridimensional pasta products that have good organoleptical properties which may be compared with those of traditional pasta products, and the present invention satisfies this need.
- 6. The present invention relates to a process for manufacturing a tridimensional pasta product. The process for manufacturing a tridimensional pasta product includes the steps of preparing a mixture of cereal flour or semolina and water; kneading the mixture to obtain a dough; injecting the dough into a mold having a tri-dimensional shape, wherein the dough undergoes substantially no expansion in the mold during injection, and removing the dough from the mold to provide an injection molded pasta product having the tri-dimensional shape.
- 7. The mixture may have a water content of from about 10% to 35%, preferably of from about 22 to 26%, and more preferably of from about 24 to 25%. The cereal may be Durum or hard wheat, rice, corn, or mixtures thereof. The process my further include adding one or more of wheat protein, soft wheat flour, egg material, sodium chloride, spices, and mixtures thereof to the mixture.
- 8. The injecting may involve using a screw enclosed in a jacketed barrel, the screw being rotatable and longitudinally translatable in the barrel and the barrel having a downstream end in the form of a nozzle. The mold may be in two parts engageable with one another and held together by a clamping means.
- 9. The dough to be injected may be heated to a temperature of from about 30°C. to 150°C., preferably of from about 60°C. to 95°C., and more preferably of from about 80°C. to 85°C., the injection means being therefore heatable and the temperature controllable. The dough may be injected into the mold under a pressure of at least about 200 bar. In one embodiment the dough is injected into the mold under a pressure of between about 1000 and 3000 bar.
- 10. During molding, the dough may be heated to a temperature of from about 30°C. to 150°C., preferably of from about 50°C. to 80°C., and more preferably of from about 55°C. to 65°C., the molding means being therefore heatable and the temperature controllable. The process may further include the steps of drying the injection molded pasta product to a residual water content of from about 4% to 13.5% and cooling the molded pasta product.
- 11. The present invention also relates to an injection molded tridimensional pasta product prepared according to the process of the invention. The tridimensional pasta product may include one or more additives such as wheat protein, soft wheat flour, egg material, sodium chloride, spices, and mixtures thereof. The cereal flour may be Durum or hard wheat, rice, corn, or mixtures thereof. The pasta product may have a water content of from about 4% to 32%. The pasta product may have a gelatinization degree of greater than about 69 percent.
- 12. The present invention provides a tridimensional pasta product having organoleptical properties which are better compared with those of traditional pasta products.
- 13. The invention also provides a process for manufacturing such tridimensional pasta products. Preferably, the pasta product is an injection molded pasta product.
- 14. The process for manufacturing a pasta product according to the present invention comprises preparing a mixture of cereal flour or semolina and water, kneading the mixture to obtain a dough, and injection molding the dough. The dough is injected so that it undergoes substantially no expansion during the injecting.
- 15. The pasta product may be made from a raw material mixture that includes a cereal flour or semolina. The cereal may be, for example, Durum or hard wheat, rice, and/or corn. The mixture may have a water content of from about 10% to 35%, preferably of from about 22 to 26%, and more preferably of from about 24 to 25%. The pasta product may have a gelatinization degree of from 0 to 100%. The pasta product may have a water content of from 4 to 32%.
- 16. The process may further comprise adding to the mixture one or more of wheat protein, soft wheat flour, egg material, sodium chloride; and the like. Wheat protein, especially gliadin enriched wheat protein, such as the product marketed under the name Lavor Pro, manufactured by Midwest Grain Products, Inc. of Atchison, Kans., USA, may be used in an amount of from about 1 to 3% by weight of the mixture, in order to reduce the stickiness and improve the firmness of the cooked pasta. Soft wheat flour may be added to the mixture in order to increase the elasticity of the pasta product. Egg material in the form of whole egg powder, egg white powder, or liquid whole egg may be added to the mixture in order to increase the firmness of the pasta product.
- 17. The steps of preparing the mixture and kneading the mixture to obtain a dough may be carried out with traditional bread or pasta making equipment such as, for example, a baker's mixer and kneader, paddle mixer, mono- or twin-screw kneader, or in the barrel of equipment traditionally used for the injection molding of plastics.
- 18. The injection molding is carried out in a manner such that expansion of the dough mixture is substantially avoided, i.e., that the final product has undergone no apparent expansion and is essentially the same volume as that of the original injected dough. Expansion of the dough mixture is avoided by injecting the dough mixture directly into the mold under pressure. A pressure of at least about 200 bar and preferably at least about 400 bar is typically used.
- 19. The step of injection molding may be carried out with any equipment comprising adequate injection means and molding means. Adequate injection means may comprise, for example, a piston and a nozzle; an extruder and a nozzle; a gear pump and a nozzle; or the barrel, screw, and nozzle of equipment traditionally used for the injection molding of plastics.
- 20. Adequate molding means may comprise a mold in two parts engageable with one another and leaving a space between them corresponding to the shape of the product to be manufactured, the space being connected to a conduit or dough inlet, and the two parts being held together by clamping means.
- 21. Preferably, the present invention is carried out with equipment traditionally used for the injection molding of plastics, in which the injection means comprises a screw enclosed in a jacketed barrel, the screw being rotatable and longitudinally translatable in the barrel, the barrel having a downstream end in form of a nozzle; and in which the molding means comprises a mold in two parts, engageable with one another, and held together by clamping means.
- 22. The dough to be injected may be heated to a temperature of from about 30°C. to 150°C., preferably of from about 60°C. to 95°C., and more preferably of from about 80° C. to 85°C., the injection means being therefore heatable and the temperature controllable. The dough is advantageously injected into the mold under a pressure in the range of between about 1000 and 3000 bar as this prevents expansion of the dough mixture in the mold. The final extruded and molded product shape has essentially the same volume as the amount of dough material that is injected into the mold.
- 23. During molding, the dough may be heated to a temperature of from about 30°C. to 150°C., preferably of from about 50°C. to 80°C., and more preferably of from about 55° C. to 65°C., the molding means being therefore heatable and the temperature controllable.
- 24. The injection molded pasta product, as released by opening the mold, may have a water content of from about 8 to 32%, for example. The molded pasta product may then be dried to a residual water content of from 4 to 13.5%, for example.
- 25. Surprisingly, it was possible, according to the present method, to manufacture pasta products having attractive tri-dimensional shapes, such as half hollow spheres or ellipsoids, which could not be manufactured in the traditional way, namely by extruding raw dough through die openings, but which nevertheless have good organoleptic properties which are comparable to those of traditional pasta products.
- 26. The pasta product and the process according to the present invention are illustrated in the following Examples in which the percentages are by weight.
- 27. A pasta product having a tri-dimensional shape was manufactured using a 22 M type injection molding apparatus manufactured by the BOY AG company of Neustad, Germany. A mixture of water and Durum wheat containing 200 ppm cysteine was prepared with a paddle mixer. The mixture had a water content of 21%. The mixture was introduced into the barrel of the injection molding apparatus where it was kneaded to obtain a dough and the dough was heated to a temperature of 100°C. The dough was then injected into a screw shaped mold under a pressure of 1400 bar. The temperature of the mold was held at 400°C.
- 28. The resulting pasta product had a well defined screw shape, a water content of 18.5%, a gelatinization degree of 72%, and organoleptic properties comparable with those of regular pasta such as Durum wheat macaroni, for example.
- 29. Pasta products having a tri-dimensional were manufactured with the aid of a 270 M type injection molding apparatus manufactured by the ARBURG AG company of Lossburg, Germany. Several different mixtures of water and Durum wheat containing 200 ppm cysteine were prepared with a paddle mixer. The mixtures had water contents of 16% or 21%. The mixtures were introduced into the barrel of the injection molding apparatus where they were kneaded to obtain a dough. The doughs were heated to temperatures of 60, 80, or 90°C. and were injected into a plug shaped mold under pressures of 1400, 1800, or 2500 bar. The temperature of the mold was held at either 30 or 40°C. The resulting pasta products had well defined plug shapes and gelatinization degrees, and water contents as indicated in Table 1. The pasta products had organoleptic properties comparable with those of regular pasta, such as Durum wheat lasagne sheets.
TABLE 1 Example No 1 2 3 4 5 Dough water (%) 21 21 21 21 16 content Mold shape screw plug plug plug plug Barrel (° C.) 100 80 60 60 90 temperature Injection bar 1400 1400 1800 2500 2500 pressure Mold (° C.) 40 30 30 40 40 temperature Pasta water (%) 18.5 19.7 19.8 17.8 14.5 content Pasta (%) 72 69 69 84 100 gelatinization degree - 30. A pasta product having a lasagne sheet shape was manufactured with the aid of a 27 CM type injection molding apparatus manufactured by the ARBURG AG company of Lossburg Germany. A mixture of water and Durum wheat containing 200 ppm cysteine was prepared with a paddle mixer. The mixture had a water content of 27%. The mixture was introduced into the barrel of the injection molding apparatus where it was kneaded to obtain a dough and the dough was heated to a temperature of 65-70°C. The dough was injected into a lasagne sheet shaped mold under a pressure of 1500 bar. The temperature of the mold was held at 35°C. The resulting pasta product had a well defined lasagne sheet shape, a water content of 24%, a gelatinization degree of between 0 and 20%, and organoleptic properties comparable with those of regular lasagne Durum wheat pasta sheets.
- 31. A pasta product having a car or a boat shape was manufactured with the aid of a 320S-500-150 type injection molding equipment manufactured by the company ARBURG AG in Lossburg (Germany).
- 32. In a paddle mixer, a mixture of water and Durum wheat semolina added with 200 ppm cystein was prepared which had a water content of 24%.
- 33. The mixture was introduced into the barrel of the injection molding equipment where it was kneaded to obtain a dough and the dough was heated up to a temperature of 85° C. The dough was injected into three car and three boat shaped molds under a pressure of 1400-1600 bar. The temperature of the molds was held at 65° C.
- 34. The pasta product thus obtained had well defined car or boat shapes. Each car or boat had a weight of from about 4.0 to 4.2 g.
- 35. The cars and boats were cooked in salted water. After a cooking time of 10 minutes the cars and boats had organoleptical properties comparable with those of regular Durum wheat “al dente” cooked pasta products.
- 36. The invention described and claimed herein is not to be limited in scope by the specific embodiments herein disclosed, since these embodiments are intended as illustrations of several aspects of the invention. Any equivalent embodiments are intended to be within the scope of this invention. Indeed, various modifications of the invention in addition to those shown and described herein will become apparent to those skilled in the art from the foregoing description. Such modifications are also intended to fall within the scope of the appended claims.
Claims (22)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US09/725,960 US6322840B2 (en) | 1999-03-16 | 2000-11-30 | Pasta product and manufacture thereof |
Applications Claiming Priority (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP99200802.9 | 1999-03-16 | ||
EP99200802A EP1036508B1 (en) | 1999-03-16 | 1999-03-16 | Injection moulded pasta and process for making them |
EP99200802 | 1999-03-16 | ||
US52500100A | 2000-03-14 | 2000-03-14 | |
US09/725,960 US6322840B2 (en) | 1999-03-16 | 2000-11-30 | Pasta product and manufacture thereof |
Related Parent Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US52500100A Continuation-In-Part | 1999-03-16 | 2000-03-14 |
Publications (2)
Publication Number | Publication Date |
---|---|
US20010000328A1 true US20010000328A1 (en) | 2001-04-19 |
US6322840B2 US6322840B2 (en) | 2001-11-27 |
Family
ID=26153281
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US09/725,960 Expired - Fee Related US6322840B2 (en) | 1999-03-16 | 2000-11-30 | Pasta product and manufacture thereof |
Country Status (1)
Country | Link |
---|---|
US (1) | US6322840B2 (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2007101746A2 (en) * | 2006-03-07 | 2007-09-13 | Kraussmaffei Technologies Gmbh | Use of an injection molding compounder for producing food products or semi-finished food products and corresponding installation |
WO2010139646A1 (en) * | 2009-06-03 | 2010-12-09 | Cp Kelco Aps | Starchy foods containing anti-sticking pectin and/or high acyl gellan gum |
WO2015050430A1 (en) * | 2013-10-03 | 2015-04-09 | Malaysian Palm Oil Board (Mpob) | A method for producing high lipophilic antioxidants noodle products |
US9833011B2 (en) | 2012-04-19 | 2017-12-05 | Nisshin Foods Inc. | Method for manufacturing fresh pasta |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6723053B2 (en) * | 2001-03-14 | 2004-04-20 | Coopersurgical, Inc. | Esophageal balloon catheter device |
US20040067285A1 (en) * | 2002-10-02 | 2004-04-08 | Kenneth Gimelli | Uniform cooking pasta |
US8487167B2 (en) | 2009-08-10 | 2013-07-16 | The United States Of America, As Represented By The Secretary Of Agriculture | Non-transgenic soft textured tetraploid wheat plants having grain with soft textured endosperm, endosperm therefrom and uses thereof |
Family Cites Families (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4076846A (en) | 1974-11-22 | 1978-02-28 | Sumitomo Bakelite Company Limited | Protein-starch binary molding composition and shaped articles obtained therefor |
US4886440A (en) | 1985-08-28 | 1989-12-12 | Alexander Forrest | Apparatus for producing a restructured food product |
ES2054796T3 (en) * | 1987-04-20 | 1994-08-16 | Borden Inc | PROCEDURE TO PRODUCE FOOD PASTE WITH LOW MOISTURE CONTENTS. |
US5279658A (en) | 1991-09-19 | 1994-01-18 | David Aung | Composition suitable for forming into shaped articles, process for preparing the composition, process for preparing shaped articles using the composition, and shaped articles so-formed |
DE4230040A1 (en) | 1991-10-07 | 1993-04-08 | Peter Greither | Biologically decomposable component e.g. container, mfr. - in which dough is mfd. from wheat flour and soya, granulated and injected into tool cavity |
CH686652A5 (en) | 1992-06-11 | 1996-05-31 | Romano Cavicchiolo | Assembling pasta and processes for its manufacture. |
WO1995031907A1 (en) | 1994-05-19 | 1995-11-30 | Primetta Zelli | Stuffed and shaped alimentary pasta simulating anatomic parts |
DE69427400T2 (en) * | 1994-08-19 | 2001-09-20 | Nestle Sa | Fast cookable pasta |
ATE190803T1 (en) * | 1994-12-22 | 2000-04-15 | Nestle Sa | SPIRAL SHAPED QUICK COOKING PASTA |
JP2750671B2 (en) * | 1995-05-18 | 1998-05-13 | サンヨー食品株式会社 | Noodle strings with good resilience and method for producing the same |
DE19534973C1 (en) * | 1995-09-20 | 1996-12-19 | Peter Broenner | Dough product, esp for consumption while travelling |
-
2000
- 2000-11-30 US US09/725,960 patent/US6322840B2/en not_active Expired - Fee Related
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2007101746A2 (en) * | 2006-03-07 | 2007-09-13 | Kraussmaffei Technologies Gmbh | Use of an injection molding compounder for producing food products or semi-finished food products and corresponding installation |
WO2007101746A3 (en) * | 2006-03-07 | 2008-01-31 | Krauss Maffei Austria | Use of an injection molding compounder for producing food products or semi-finished food products and corresponding installation |
WO2010139646A1 (en) * | 2009-06-03 | 2010-12-09 | Cp Kelco Aps | Starchy foods containing anti-sticking pectin and/or high acyl gellan gum |
US9833011B2 (en) | 2012-04-19 | 2017-12-05 | Nisshin Foods Inc. | Method for manufacturing fresh pasta |
WO2015050430A1 (en) * | 2013-10-03 | 2015-04-09 | Malaysian Palm Oil Board (Mpob) | A method for producing high lipophilic antioxidants noodle products |
Also Published As
Publication number | Publication date |
---|---|
US6322840B2 (en) | 2001-11-27 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EP3011842A1 (en) | Method for manufacturing frozen cooked noodles | |
US6322840B2 (en) | Pasta product and manufacture thereof | |
KR100849836B1 (en) | Low caloric food material | |
EP4098130A1 (en) | Production method for noodles | |
JPH0380462B2 (en) | ||
US6551645B1 (en) | Process for manufacturing a pasta product | |
CA2293175C (en) | Pasta product and manufacture | |
KR0135114B1 (en) | Low calory noodles and method for the poduction thereor | |
EP0350552B1 (en) | Low moisture pasta process | |
EP0702901A2 (en) | Granular proteinaceous material, process for producing it, and processed minced meat analogue food comprising it | |
US5258195A (en) | Fresh pasta product and process of manufacture | |
JPH0779648B2 (en) | Method of manufacturing food ingredients | |
JP2761874B2 (en) | Manufacturing method of starch food | |
JP6753839B2 (en) | Raw rice flour noodles | |
MXPA00002385A (en) | Injection moulded pasta and process for making them | |
JPH11346690A (en) | Production of short pasta | |
JP2655264B2 (en) | Production method of puffed food | |
JP2997952B2 (en) | Chinese noodle manufacturing method | |
JPH05123121A (en) | Instant food and its production | |
JPH0622452B2 (en) | Manufacturing method of gelatinized extruded noodles | |
KR100303639B1 (en) | Instant containerized-noodles that can be gelatinized in a water having a low temperature, and a method for manufacturing the same | |
JPS61219359A (en) | Method of processing of ground meat of fish and shellfish | |
CZ2000954A3 (en) | Pasta products and process for preparing thereof | |
JP2023128999A (en) | Mix for freeze-dried instant pasta | |
JPS6332448A (en) | Production of expanded sack food |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AS | Assignment |
Owner name: NESTEC S.A., SWITZERLAND Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:PANATTONI, LORENZO;ODERMATT, ROBERT GERALD;HALDEN, JONAS PETER;REEL/FRAME:011377/0856;SIGNING DATES FROM 20001122 TO 20001124 |
|
CC | Certificate of correction | ||
FEPP | Fee payment procedure |
Free format text: PAYOR NUMBER ASSIGNED (ORIGINAL EVENT CODE: ASPN); ENTITY STATUS OF PATENT OWNER: LARGE ENTITY |
|
FPAY | Fee payment |
Year of fee payment: 4 |
|
FPAY | Fee payment |
Year of fee payment: 8 |
|
REMI | Maintenance fee reminder mailed | ||
LAPS | Lapse for failure to pay maintenance fees | ||
STCH | Information on status: patent discontinuation |
Free format text: PATENT EXPIRED DUE TO NONPAYMENT OF MAINTENANCE FEES UNDER 37 CFR 1.362 |
|
FP | Lapsed due to failure to pay maintenance fee |
Effective date: 20131127 |