Process for producing rapid-cooking pastas having good keeping quality
US4540590A · kind A · utility
23Cited by
0References
11Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Dec 22, 1983 |
| Grant date | Sep 10, 1985 |
| Priority date | — |
| Expiry date | Dec 22, 2003 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L7/111
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A mixture of wheat and a suitable amount of water is kneaded to form dough, which is fed into a cylinder and extruded through a die at a pressure of 50 kg/cm.sup.2 or higher into an atmosphere having a degree of vacuum of not higher than 650 mmHg. The resulting strands are cut to desired lengths and dried to a moisture content of 26.+-.4%. The dried strands are put in heat-resistant packages, which are sealed and sterilized by heating the contents at a temperature between 70.degree. and 95.degree. C. The resulting pasta can be reconstituted to the ready-to-eat state by boiling for about 4 minutes.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.