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Encased instantly cookable pasta

  • US 5,342,634 A
  • Filed: 02/09/1993
  • Issued: 08/30/1994
  • Est. Priority Date: 07/03/1990
  • Status: Expired due to Fees
First Claim
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1. Encased instantly cookable pasta, comprising:

  • instantly cookable pasta strips of a predetermined shape formed by shaping and drying a mixture containing wheat flour as a major component said pasta formed of a dough mixture including a mixture of a steam cooked first dough portion and a non-steamed uncooked second dough portion as ingredients in which the steam cooked first dough portion of the dough mixture is steam cooked prior to mixing with said non-steamed uncooked second dough portion and prior to formation of said mixture into said predetermined shape, and wherein said steam cooked first dough portion is 5-90% of said dough mixture, with the remainder of the dough mixture being the non-steamed uncooked second dough portion, wherein the instantly cookable pasta strips are formed by first preparing raw dough of a starting mixture containing wheat flour as a major component and having a predetermined water content, dividing the raw dough of the starting mixture into the first dough portion which is to be the steam cooked portion and which is 5-90% of the dough mixture, and with the remainder of the starting mixture constituting the second dough portion as the non-steamed uncooked second dough portion, preliminarily steam-cooking the first dough portion, mixing the steam-cooked first dough portion with the non-steamed uncooked second dough portion, forming the resulting mixture into raw pasta strips of the predetermined shape, subjecting the raw pasta strips to a primary steam-cooking treatment, subjecting the primarily cooked pasta strips to a secondary steam-cooking treatment, and drying the secondarily cooked pasta strips, and further wherein forming of the instantly cookable pasta strips includes loosely separating the individual pasta strips from each other at a point between one of;

    (a) the primary and secondary steam-cooking treatments, and (b) the secondary steam-cooking treatment and drying step; and

    a casing of a bag-like shape enshrouding said pasta strips and formed of a heat-resistant and water-permeable material.

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