Patent · US Expired

Pasta product and method of making the same

US5124168A · kind A · utility

17Cited by
8References
45Claims
0Family size

Assignee

Inventors

Key dates

Filing dateFeb 13, 1991
Grant dateJun 23, 1992
Priority date—
Expiry dateFeb 13, 2011

Classification

  • Technology area (CPC A)Human Necessities
  • CPC primaryA23L7/109
  • WIPO fieldFood chemistry
  • WIPO sectorChemistry

Abstract

A pasta product having enhanced flavor, color and texture characteristics is prepared by mixing dried ingredients including flour and a monoglyceride with eggs, preferably dried egg whites, olive oil, water and flavoring compounds, and extruding the mixture under negative pressure conditions. The preferred flavoring compound is a spice resin. The final pasta preparation may be either fresh or dried. If the pasta preparation is dried, it is dried under a series of conditions to lower the moisture content of the fresh pasta from approximately 30% to approximately 12%.

Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.