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AssigneeBestfoods
InventorsNam H. Oh, Eduardo Rios, Francisco Javier Perez, Rafael Carlos Marfil, Silverio Luiz Tecedor, Richard F. Schryer, Edward J. Meyers
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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 porous structure that provides a low density and quick cooking characteristics. The products also are characterized by excellent cooked yield properties. The method of making the products involves sheeting or extrusion under no vacuum or low vacuum followed by toasting under controlled conditions to obtain partially pre-cooked pasta.
A quick cooking, partially pre-cooked pasta product for hot or boiling water pour-over preparation having a stabilized protein starch matrix with porous internal structure and expanded air cells providing channels for water penetration, said pasta product having a density of from about 0.6 to about 1.05 g/cc and a degree of gelatinization from about 15% to about 80%.
A quick cooking, partially pre-cooked pasta product for hot or boiling water pour-over preparation having a stabilized protein starch matrix with porous internal structure and expanded air cells providing channels for water penetration, said pasta product having a cooked yield from about 315% to about 450% and a degree of gelatinization from about 15% to about 80%.
A method of making a quick cooking, partially pre-cooked pasta product for hot or boiling water pour-over preparation which comprises extruding or sheeting a pasta dough comprising flour and from about 5% to about 12% by weight pre-gelatinized flour, based on total flour, and having a moisture content from about 15% to about 35%, at ambient pressure or under a vacuum of less than about 12 inches Hg, cutting the extruded or sheeted dough to pieces having a desired size, heating with steam and then toasting the dough pieces at a temperature from about 180.degree. F. to about 350.degree. F. to a moisture content of less than about 13%, a degree of gelatinization from about 15% to about 80% and a density from about 0.6 to about 1.05 g/cc.
Dependencies are inferred from the claim text.