A - Human Necessities – 21 – C
Patent
A - Human Necessities
21
C
107/7
A21C 9/02 (2006.01) A21C 11/16 (2006.01) A21C 11/20 (2006.01) A23L 1/16 (2006.01)
Patent
CA 1305893
LOW TEMPERATURE EXTRUSION PROCESS FOR QUICK COOKING PASTA PRODUCTS Abstract of the Invention Quick cooking pasta products are extruded in a low temperature process by advancing a par- tially pre-cooked mixture of pasta flour and water prepared in a preconditioner along the length of a screw extruder through a cooking zone, then through a venting zone and a forming zone, and finally through an extrusion die to yield an extruded prod- uct. The mixture has a maximum temperature of 215° F. in the cooking zone in order to substantially eliminate the formation of darkened specks in the final extruded product which would otherwise repre- sent portions of the mixture that are burned during cooking. Limiting the maximum temperature of the mixture in the extruder also greatly enhances the extruded pasta quality by increasing product resis- tance to overcooking and improving the retention characteristics of the original product integrity. Venting of the gaseous products from the mixture during the time that the latter passes between the cooking zone and the forming zones removes signi- ficant amounts of moisture to enable less shear to be imposed on the mixture during the cooking process and to decrease the time required for rehydration of the extruded products. A venting device has a rotatable screw for enabling gaseous materials to be discharged from the mixture while substantially preventing the escape of the mixture from the ex- truder barrel.
542633
Huber Gordon R.
Wenger Marc L.
Gowling Lafleur Henderson Llp
Wenger Manufacturing Inc.
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