Quick-cooking thin walled pasta

Details Quick-cooking thin walled pasta Quick-cooking thin walled pasta

A - Human Necessities

23

L

99/118

A23L 1/16 (2006.01)

Patent

CA 2009628

The invention describes an improved quick-cooking, thin-wall dry uncooked macaroni. The dough utilized to produce the macaroni contains 0.5 to 5.0% of dried egg white solids. The dried egg white solids must critically have a pH value within the range of from 6.75 to 7.25, a solubility of greater than 90% and preferably a normal ovomucin content. The macaroni may be cooked within a 3-7 minute period, preferably by microwave radiation to produce cooked macaroni of an "al dente" texture.

Cette invention concerne un macaroni sec et cru à paroi mince à cuisson rapide amélioré. La pâte utilisée pour fabriquer le macaroni renferme de 0,5 à 5,0 % de blanc d'oeuf séché dont le pH doit impérativement se situer entre 6,75 et 7,25, dont la solubilité doit dépasser 90 % et dont la teneur en ovomucine est de préférence normale. Le macaroni peut être cuit pendant 3 à 7 minutes, de préférence au four à micro-ondes, pour donner une pâte al dente.

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