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7618668 Heat tolerant farinaceous-based food product  
This invention is directed to a farinaceous-based food product. The food product has a protein additive and a hydrophobic ester and it is dried in a manner to give a cross-section of the same a...
7550166 Method for producing frozen ready-to-eat dishes based on rice, barley, wheat or spelt  
A method for producing a frozen risotto or alike ready-to-eat dish based on rice, barley, wheat or spelt. For risotto the steps include, adding to rice the necessary liquid and particulate...
7452562 Method of producing sterilized packed pasta  
Sterilized packed pasta is produced by filling a container with pasta and water, boiling the pasta in the container inside a retort at Fo value of 0.1-1.5 while repeatedly increasing pressure...
7402326 Process for producing cooked noodles  
A process of producing cooked noodles, including the step of heating cooked noodles by direct contact with saturated steam at 105° to 150° C. or the step of heating comprising the substeps of...
7374789 Process for the preparation of cooked pasta, in particular for the preparation of ready-to-eat meals having a long shelf-life  
A method is disclosed in which fresh alimentary pasta is prepared from a starting dough that has been acidified with an edible acid. The pasta is then dried to a moisture content of about 11%,...
7344743 Frozen layered pasta product  
The present invention relates to the field of frozen convenience meals. More particularly the invention relates to frozen layered pasta products that are conveniently reheated from frozen form for...
7189423 pH control of sauces used on acidified pasta or rice  
A pasta or rice meal in which the pasta has been acidified to ensure shelf stability. In order to provide the meal so as not to have the uncharacteristically unpleasant taste of acidic flavor notes...
7179498 Frozen pasta product and process  
The present invention provides a process for the manufacture of frozen instant cooking pasta from elongated dried pasta products that substantially retains the pre-processing length of the dried...
7094436 Frozen product of raw or boiled noodles of Japanese buckwheat (soba)  
The invention provides a frozen product of boiled noodles of Japanese buckwheat, which has an improved feel in eating and can sustain the improved feel in eating for a long term, and a chilled or...
6866878 Method and apparatus for producing co-extruding pasta  
A method and apparatus for producing co-extruded pasta such as stuffed rigatoni and for providing the ability to make a plurality of end crimps with a single die. The method involves distributing...
6855362 Enzymatic improvement of pasta processing  
An enzymatically treated pasta dough having superior workability and machinability is provided by is prepared by treating pasta dough with an enzyme system consisting essentially of one or more...
6797308 Stabilization of cooked pasta compositions using whey from nisin-producing cultures  
The present invention provides fully cooked, ready to heat and serve pasta compositions which are stabilized against the development of toxins from pathogenic bacterial contaminants under...
6770312 Frozen foods and process for producing the same  
The frozen food product according to the present invention contains as a major ingredient boiled rice grains or boiled pasta pieces; a water migration-preventing layer formed on the surface of each...
6749878 Provision of frozen multi-layered pasta and its preparation for consumption  
Pasta product segments formed of layers of pasta sheets, such as is lasagne, which, particularly after being frozen and packed, are provided so that for preparation for consumption, individual...
6682769 Noodle loosening promoter and method for its production  
A noodle loosening promoter comprising a water-soluble polysaccharide and a protein enzymolysis product as active ingredients, and a method of producing a noodle loosening promoter in which, during...
6641855 Noodles containing tofu puree  
The purpose is to provide noodles having excellent texture and good taste that contain tofu puree having specific physicochemical properties, and relates to noodles containing tofu puree having the...
6596331 Methods of producing long-life fresh pasta products  
A method for producing fresh pasta products having reduced sourness comprising the steps of: (i) preparing dough by mixing raw materials with water, (ii) preparing pasta threads by extruding the...
6589585 Glass noodle containing genetically modified starch  
A process for producing glass noodles using genetically modified starch, preferably from potatoes, glass noodles produced from genetically modified starch, preferably potato starch, and the use of...
6576279 Method for thermal processing and acidification of pasta products  
A method of making a shelf stable pasta, rice or noodle product, a shelf stable pasta rice or noodle product produced by that method is described.
6551645 Process for manufacturing a pasta product  
A process for preparing a pasta product by extruding dry or semi-dry ground cereal. The dry or semi-dry ground cereal has a water content of less than about 20 percent by weight of the ground...
6541059 Process of making instant pasta with improved cooking quality  
A process for making pre-cooked pasta from freshly extruded pasta dough and pastas made by the method. The process involves steaming freshly extruded pasta dough, soaking the steamed dough,...
6497910 Oil absorption retarder  
An oil absorption retarder containing alginic ester and fried foods produced by using the oil absorption retarder. The oil absorption retarder of this invention can efficiently retard oil...
6482461 Process of preparing flavored noodles  
A method of producing flavored noodles. The method involves preheating flavor ingredients to cause a partial flavor reaction to occur and than adding the preheated flavor ingredients to the dough...
6461656 Starch phosphate ester for use as an expansion aid  
The present invention is directed to the use of starch phosphate esters as an expansion and/or texture aid in food or industrial products. The invention further provides the formulations and...
6455089 Method for producing macaroni-type articles  
A method that first involves steeping whole wheat grains in water until the shoots appear, percolating the water not bound by the grains and grinding the grains in order to obtain an aqueous...
6428835 Shelf-stable filled pasta and methods of making  
A shelf-stable filled pasta and a method of making same, the method comprising providing an acid-treated or acid-containing fillable pasta piece having a pH of about 4.6 or less; inserting filling...
6413565 Low shear method for making pasta  
A method and apparatus are provided to produce non-sticky pasta with improved properties, including better surface smoothness and color (yellowness and brightness), with minimal loss of solids...
6340492 Food products suitable for frying after rehydration and process for their production  
Preformed, rehydratable, dried food products suited for pan frying are prepared in the form of a dimensionally stable composition having a density of at least 0.6 g/cm 3 . The composition...
6338867 Method for the production of paste products  
The invention relates to a method and a device for the production of paste products, in which a milled product such as flour or the like is mixed as the dry component with a liquid and the...
6326049 Pasta manufacturing process  
A pasta having a reduced residual lipase activity, a long shelf life, and the ability to retain of its characteristic yellow color over time. This pasta may be manufactured by preparing a mixture...
6322840 Pasta product and manufacture thereof  
A process for manufacturing a tridimensional pasta product by preparing a mixture of cereal flour or semolina and water; kneading the mixture to obtain a dough; injecting the dough into a mold...
6322839 Psyllium enriched pasta products and method for making same  
Psyllium enriched pasta products made with ultra-fine psyllium and methods for their preparation are disclosed.
6312749 Method and apparatus for producing a corrugated pasta sheet, facilitating adherence of sauce to surface  
The present invention concerns a method for producing a corrugated pasta sheet, facilitating the adherence of the sauce to the surface, in which the pasta sheet is obtained by forcibly extruding...
6268008 Composition of nixtamilized maize dough for the production of maize pancakes  
A corn paste for making tortillas is disclosed, which comprises between ten to one-hundred grams of dietary fiber in one kilogram of corn paste that provides a suitable proportion of raw fiber that...
6254906 Multilayered pasta-type paste and method for producing same  
Pasta-type paste containing ingredients (5, 7) in the form of heteroelements or occlusions, comprising a base layer (3) formed from wheat semolina and/or various cereal flours and water. The...
6242032 Fully cooked, shelf stable or frozen noodles  
A fully cooked, shelf stable or frozen noodle product having a dry matter content between about 30% to about 45% by weight. This product contains a cooked flour or semolina of a starchy plant,...
6224931 Method of producing dry noodles  
A method of production of dried noodles, in which the dried noodles are fried noodles of the type which are prepared by adding hot water, etc. or by cooking, or hot air-dried or freeze-dried type...
6221408 Pasta composites and process therefor  
Pieces of cooked pasta are converted into unified masses by the use of edible, water-soluble cellulose derivatives as binding agents. For example, 2-inch pieces of cooked linguini are mixed with a...
6217918 Microwavable pasta in a bowl  
A convenience food product comprising a microwavable pasta packaged in a container which facilitates even cooking in a microwave oven. The product can further comprise an improved hydratable sauce...
6210735 Process for producing quick-boiling or instant cooking pastas and noodles  
Quick boiling or instant cooking noodles such as udon, soba and hiyamugi or pastas such as spaghetti or macaroni can be produced by a process which includes the steps of heating dry noodles or...
6203840 Process for manufacturing a pasta product  
Full-moisture, shelf-stable pasta product having a pH of about 3.7 to 4.5, and comprising a cooked or pre-cooked pasta having a dry-matter content of from about 30 to 45 percent by weight, an acid,...
6203830 Method of producing filled pasta  
A method of producing filled fresh or dried pasta comprising a filling enclosed in at least one piece of rolled pasta dough having a moisture content of from 25% to 40% and comprising a peripheral...
6197360 Processes for the production of noodles by machines  
A process for the production of noodles by machines, which comprises the steps of: (i) preparing a noodle dough with 38 to 55% of water added to a raw material, (ii) forming the noodle dough...
6187364 Encapsulation of pasta product portions with an edible substance for improved cooking properties  
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...
6187358 Method of and apparatus for producing extruded elongate pasta of substantially even lengths  
An apparatus and method for producing extruded elongate pasta of substantially even lengths. The apparatus includes: an extruder; a first cutter for cutting uneven tip portions of the bunches of...
6146682 Wet toasted pasta having improved hot water pour-over rehydration properties and method of manufacture  
Wet toasted pasta products that are quick cooking and have the appearance and texture of regular pasta have now been developed. The products are partially pre-cooked and they have a unique internal...
6120826 Noodle product of the Koay Teow type  
A full moisture, shelf stable or frozen noodle product having a dry matter content between about 30% to about 45% by weight. This product contains a cooked flour or semolina of a starchy plant,...
6106882 Wet toasted pasta and method of manufacture  
Wet toasted pasta products that are quick cooking and have the appearance and texture of regular pasta have now been developed. The products are partially pre-cooked and they have a unique internal...
6083551 Noodles/vermicelli from maize (corn, Zea mays L.) and a process for its preparation  
A noodles/vermicelli made from maize having the following characteristics: Solid loss during 10 min cooking % 7.4-9.3, Texture of cooked noodle:firmness % 36.8-39.3, Elastic recovery %...
6045851 Method of producing puffed pasta products  
An improved, non-fried expanded snack product is provided which is fabricated by extruding ingredients comprising a pasta flour followed by subjecting the extrudate to a two-step drying process....
Matches 1 - 50 out of 285 1 2 3 4 5 6 >