US4044165A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for preparing precooked pasta products
Assignee: Individual
•
Filing: 1975-08-29
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Granted: 1977-08-23
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Expires: 1995-08-29
Abstract
Abstract In view of obtaining precooked pasta products with a good shelflife, wheat semolina, with or without food additives, is mixed with 15 to 20% by weight of cold water on the basis of the weight of the semolina, the dough obtained is cooked during its extrusion under high pressure, at temperatures ranging between 90° C and 110° C, causing the gelatinization of the starch, the extrusion-cooked product is then dried down to the legal moisture level (equal to or under 12.5% by weight), and cooled, the end product being rehydrated at the time of consumption by heating in boiling water for less than 5 minutes.
Inventors
- 👤 Gerard Baumann
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-31 09:00
CPC Classifications
A; A23; A23L; A23L7/00; A23L7/10; A23L7/109
Claims Analysis
Total Claims: 9
Claim 1
Independent Claim
105 words
A process of producing precooked pasta products with a good shelf-life and having, after preparation at the time of consumption, the usual looks, taste and flavor of ordinary pasta products, consisting essentially of, mixing without heating, wheat semolina with 15 to 20% by weight of cold water on the basis of the weight of the semolina to form a dough and thereafter cooking and simultaneously extruding the thus obtained dough under high pressure at temperatures ranging between 90° C and 110° C to gelatinize the starch in the wheat semolina, and drying the extrusion-cooked product to a final moisture content of about 12.5% by weight.
Claim 2
Dependent Claim
105 words
A process of producing precooked pasta products with a good shelf-life and having, after preparation at the time of consumption, the usual looks, taste and flavor of ordinary pasta products, consisting essentially of, mixing without heating, wheat semolina with 15 to 20% by weight of cold water on the basis of the weight of the semolina to form a dough and thereafter cooking and simultaneously extruding the thus obtained dough under high pressure at temperatures ranging between 90° C and 110° C to gelatinize the starch in the wheat semolina, and drying the extrusion-cooked product to a final moisture content of about 12.5% by weight.
Claim 3
Dependent Claim
26 words
A process according to claim 1, wherein the dough is cooked, during its high pressure extrusion, at temperatures in the 90° C to 98° C range.
Claim 4
Dependent Claim
36 words
A process according to claim 1, wherein the extrusion is carried out in a high pressure extrusion-cooker, wherein the dough is at the same time put under pressure and heated to the temperature of starch gelatinization.
Claim 5
Dependent Claim
11 words
Precooked pasta products produced by the process according to claim 1.
Claim 6
Dependent Claim
15 words
A process according to claim 1, wherein said wheat semolina is mixed with food additives.
Claim 7
Dependent Claim
123 words
A process for producing precooked pasta products with a good shelf-life and having after preparation at the time of consumption the usual looks, taste and flavor of ordinary pasta products, consisting essentially of: mixing wheat semolina with 15 to 20% by weight of cold water on the basis of the weight of the semolina, said wheat semolina being mixed with food surfactants, in a proportion of about 5% of the weight of the semolina to form a dough and thereafter, cooking and simultaneously extruding the thus obtained dough under high pressure at temperatures ranging between 90° C and 110° C to gelatinize the starch in the wheat semolina and drying the extrusion-cooked product to a final moisture content of about 12.5% by weight.
Claim 8
Dependent Claim
123 words
A process for producing precooked pasta products with a good shelf-life and having after preparation at the time of consumption the usual looks, taste and flavor of ordinary pasta products, consisting essentially of: mixing wheat semolina with 15 to 20% by weight of cold water on the basis of the weight of the semolina, said wheat semolina being mixed with food surfactants, in a proportion of about 5% of the weight of the semolina to form a dough and thereafter, cooking and simultaneously extruding the thus obtained dough under high pressure at temperatures ranging between 90° C and 110° C to gelatinize the starch in the wheat semolina and drying the extrusion-cooked product to a final moisture content of about 12.5% by weight.
Claim 9
Dependent Claim
13 words
A process according to claim 6, wherein said food surfactant is soy lecithin.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1980-08-22 | 1981-02-21 | 1981-08-23 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1984-08-22 | 1985-02-21 | 1985-08-23 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1988-08-22 | 1989-02-21 | 1989-08-23 | $7700.00 | Window Closed / Lapsed |