Encapsulation of pasta product portions with an edible substance for improved cooking properties
US6187364A · kind A · utility
2Cited by
5References
26Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Jun 5, 1998 |
| Grant date | Feb 13, 2001 |
| Priority date | — |
| Expiry date | Jun 5, 2018 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P20/10
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Segment portions of a layered pasta product, particularly portions of a lasagne product, having layers of a filling between pasta sheet layers are prepared so that a bottom base pasta sheet surface is not coated with the filling material, and then an edible substance is applied to the product segment portions so that the portions are encapsulated by the edible substance which is one which upon heating a pasta sheet of the bottom base surface of the product on a cooking surface reduces adherence of the sheet, and hence the product, to the cooking surface, and then, the encapsulated portions are frozen.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.