US3762931A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Macaroni process
Assignee: Dairy Technology Ltd
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Filing: 1970-12-02
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Granted: 1973-10-02
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Expires: 1990-12-02
Abstract
Abstract An improved process for making macaroni products (alimentary pastes including vermicelli, spaghetti, noodles, macaroni, etc.) involving the steps of mixing essential paste forming ingredients including semolina and water with one or more paste modifying agents from the group of whey solids and edible sulfhydryl reducing substances (cysteine, glutathione and sulfite salts). Mixing and extrusion of the paste to form desired macaroni products is more easily accomplished in the presence of the indicated paste modifying agents, and can be accomplished with substantially reduced amounts of process water. The extruded products are characterized by reduced moisture content, improved surface characteristics, and substantially decreased drying requirements (time and energy). The improved characteristics of the extruded products permit use, as is (in canning or wet packaging operations), or, alternatively, drying and packaging in substantially reduced periods of time.
Inventors
- 👤 T Craig
- 👤 R Henika
- 👤 W Hoyer
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-31 07:05
CPC Classifications
A; A23; A23L; A23L7/00; A23L7/10; A23L7/109
Claims Analysis
Total Claims: 15
Claim 1
Independent Claim
110 words
A process for the manufacture of macaroni and like alimentary pastes, comprising the steps of mixing essential paste forming ingredients including semolina and water with a paste modifying agent consisting of dried whey in an amount within the range from about 1 percent to about 4 percent on the weight of the semolina, the mixing of the paste modifying agent with the semolina and water serving to reduce the amount of added water required to effect mixing and extrusion while imparting improved mixing, extrusion and drying characteristics to the mixed paste, extruding the resulting mixed paste, and cutting lengths of extruded paste to form units of desired shape and length.
Claim 2
Dependent Claim
114 words
A process for the manufacture of macaroni and like alimentary pastes, comprising the steps of mixing essential paste forming ingredients including semolina and water with a paste modifying agent consisting of liquid whey, said liquid whey having a solids content within the range from about 1 percent to about 4 percent on the weight of said semolina, the mixing of the paste modifying agent with the semolina and water serving to reduce the amount of added water required to effect mixing and extrusion while imparting improved miXing, extrusion and drying characteristics to the mixed paste, extruding the resulting mixed paste, and cutting lengths of extruded paste to form units of desired shape and length.
Claim 3
Dependent Claim
108 words
A process for the manufacture of macaroni and like alimentary pastes, comprising the steps of mixing essential paste forming ingredients including semolina and water with a paste modifying agent consisting of glutathione in an amount within the range from about 0.003 to about 0.030 percent on the weight of the semolina, the mixing of the paste modifying agent with the semolina and water serving to reduce the amount of added water required to effect mixing and extrusion while imparting improved mixing, extrusion and drying characteristics to the mixed paste, extruding the resulting mixed paste, and cutting lengths of extruded paste to form units of desired shape and length.
Claim 4
Dependent Claim
107 words
A process for manufacture of macaroni and like alimentary pastes, comprising the steps of mixing essential paste forming ingredients including semolina and water with a paste modifying agent consisting of sodium bisulfite in an amount within the range from about 0.003 to 0.030 percent on the weight of the semolina, the mixing of the paste modifying agent with the semolina and water serving to reduce the amount of added water required to effect mixing and extrusion while imparting improved mixing, extrusion and drying characteristics to the mixed paste, extruding the resulting mixed paste, and cutting lengths of extruded paste to form units of desired shape and length.
Claim 5
Dependent Claim
142 words
A process for the manufacture of macaroni and like alimentary pastes, comprising the steps of mixing essential paste forming ingredients including semolina and water with a paste modifying agent consisting of a small amount of whey and a relatively smaller amount of an edible sulfhydryl reducing substance selected from the group consisting of cysteine, glutathione, sulfite salts and mixtures thereof, said paste modifying agent being in an amount sufficient to reduce the amount of added water required to effect the mixing and to provide a mixed paste with enhanced extrusion characteristics, extruding the resulting mixed paste to provide extruded lengths of paste characterized by a relatively non-glutinous surface having reduced tendency towards stickiness and clumping, cutting lengths of such extruded paste to form units of desired shape and length, and immediately packaging the extruded lengths while still wet without any intermediate drying.
Claim 6
Dependent Claim
96 words
A process for making macaroni and like alimentary pastes, comprising the steps of mixing essential paste forming ingredients including semolina and water with a paste modifying agent comprising in a major proportion whey solids and in minor proportion a sulfhydryl reducing substance selected from the group consisting of cysteine, glutathione, sulfite salts, and mixtures thereof, said paste modifying agent being in an amount sufficient to reduce the amount of added water required to effect mixing and extrusion of the paste, and extruding and cutting the resulting mixed paste to form units of desired shape and length.
Claim 7
Dependent Claim
30 words
A process as in claim 7 wherein the whey solids are present in an amount within the range from about 1 to 4 percent on the weight of the semolina.
Claim 8
Dependent Claim
31 words
A process as in claim 7 wherein the sulfhydryl reducing substance is present in an amount within the range from about 0.003 to 0.30 percent on the weight of the semolina.
Claim 9
Dependent Claim
24 words
A process as in claim 7 wherein the whey solids and sulfhydryl reducing substance are premixed prior to mixing with the water and semolina.
Claim 10
Dependent Claim
26 words
A process as in claim 10 wherein the premixed whey solids and sulfhydryl reducing substance are added to the water prior to mixing with the semolina.
Claim 11
Dependent Claim
26 words
A process as in claim 10 wherein the whey solids and sulfhydryl reducing substance are dry mixed with the semolina, prior to mixing with the water.
Claim 12
Dependent Claim
19 words
A process as in claim 7 wherein the whey solids are aDded to the water prior to the mixing.
Claim 13
Dependent Claim
19 words
A process as in claim 7 wherein the whey solids are premixed with the semolina, prior to the mixing.
Claim 14
Dependent Claim
20 words
A process as in claim 7 wherein the sulfhydryl reducing substance is added to the water prior to the mixing.
Claim 15
Dependent Claim
20 words
A process as in claim 7 wherein the sulfhydryl reducing substance is premixed with the semolina prior to the mixing.
References Cited (Backward Citations)
No citation records indexed.
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1976-10-01 | 1977-04-02 | 1977-10-02 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1980-10-01 | 1981-04-02 | 1981-10-02 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1984-10-01 | 1985-04-02 | 1985-10-02 | $7700.00 | Window Closed / Lapsed |