A - Human Necessities – 23 – L
Patent
A - Human Necessities
23
L
99/118, 217/14,
A23L 1/16 (2006.01) A23L 1/025 (2006.01) A23L 3/01 (2006.01) B65D 81/34 (2006.01)
Patent
CA 2023461
A process for preparing a microwave cooked pasta product is disclosed. The process comprises the steps of (a) combining flour, egg whites, water, and optionally whole eggs, and a dibasic or tribasic acid derivative such as a tricarboxylic acid derivative, to form a paste, (b) drying the paste to produce pasta at drying temperatures of 100° to 130°F, (c) optionally soaking the pasta in hot or cold temperature liquid for a period of time sufficient to at least partially hydrate the paste, (d) heating the pasta for a period of time sufficient to cook the pasta, e.g. about 1 to a minutes. A preferred acid derivative is triethyl citrate. the heating can be achieved by exposure to microwave radiation. The cooked pasta is characterized by a starch loss upon cooking of less than about 8% by weight, based on uncooked pasta weight, and by texture superior to that obtained without the dibasic or tribasic acid derivative. A shelf stable, microwave cookable, prepackaged pasta or noodle product is also disclosed.
Chawan Dhyaneshwar Bhujangarao
Hargrove Wiley Wesley
Merritt Carleton George
Borden Foods Corporation
Macrae & Co.
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