Patent US4469711A successfully refreshed from Google Patents.
US4469711A
Expired / Lapsed
US
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Process for making quick-cooking pasta
Assignee: Rutgers Research and Educational Foundation
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Filing: 1983-12-28
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Granted: 1984-09-04
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Expires: 2003-12-28
Abstract
Abstract Quick-cooking pasta is made by (1) forming a dough comprising flour, water, a carbonate selected from the group consisting of edible alkali metal and ammonium carbonates, and an acidic leavening salt, the dough having a bread dough-like consistency, (2) extruding the dough through an extrusion cooking device under conditions of pressure and temperature sufficient to permit reaction of the carbonate with the acidic leavening salt to produce carbon dioxide and sufficient to at least partially gelatinize the starch in the flour while forming the dough, and (3) drying the extruded formed pasta. A product is provided which will rehydrate within two minutes after addition of water at boiling temperature to provide a high quality cooked pasta.
Inventors
- 👤 Edward Seltzer
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-31 08:31
CPC Classifications
A; A23; A23L; A23L7/00; A23L7/10; A23L7/109
Claims Analysis
Total Claims: 17
Claim 1
Independent Claim
87 words
A process for making quick-cooking pasta comprising the steps of: (a) combining flour, water, a carbonate selected from the group consisting of edible ammonium carbonate and edible encapsulated alkali metals and an acidic leavening salt, to form a dough, (b) extruding the dough through an extrusion cooker under conditions of pressure and temperature sufficient to permit the carbonate to react with the acidic leavening salt and to at least partially gelatinize the starch in the flour while forming the dough, and (c) drying the extruded formed pasta.
Claim 2
Dependent Claim
87 words
A process for making quick-cooking pasta comprising the steps of: (a) combining flour, water, a carbonate selected from the group consisting of edible ammonium carbonate and edible encapsulated alkali metals and an acidic leavening salt, to form a dough, (b) extruding the dough through an extrusion cooker under conditions of pressure and temperature sufficient to permit the carbonate to react with the acidic leavening salt and to at least partially gelatinize the starch in the flour while forming the dough, and (c) drying the extruded formed pasta.
Claim 3
Dependent Claim
50 words
The process of claim 1, wherein the carbonate contained in the dough is encapsulated in hydrogenated vegetable oil having a melting point in the range of about 50° to 75° C. and wherein the extrusion conditions comprise an elevated pressure and a temperature in the range of about 115°-160° C.
Claim 4
Dependent Claim
31 words
The process of claim 1, wherein the acidic leavening salt is monocalcium phosphate monohydrate, and the carbonate is sodium bicarbonate, encapsulated in soybean oil, hydrogenated to a 65°-66° C. melting point.
Claim 5
Dependent Claim
14 words
The process of claim 1, wherein the acidic leavening salt is sodium aluminum phosphate.
Claim 6
Dependent Claim
20 words
The process of claim 1, wherein the carbonate is selected from the group consisting of ammonium carbonate and ammonium bicarbonate.
Claim 7
Dependent Claim
16 words
The process of claim 1, wherein the dough leaving the extrusion cooker is substantially completely gelatinized.
Claim 8
Dependent Claim
29 words
The process of claim 3, wherein the monocalcium phosphate monohydrate is present at a level of approximately one-half the stoichiometric amount needed to neutralize the carbonate in the dough.
Claim 9
Dependent Claim
19 words
The process of claim 1, wherein the dough has the consistency of bread dough and contains about 35-41% water.
Claim 10
Dependent Claim
130 words
A process for making quick-cooking pasta comprising the steps of: (a) forming a dough containing about 35-41% water, from dry ingredients comprising flour, about 1-2% sodium bicarbonate encapsulated in hydrogenated vegetable oil having a melting point of about 50°-75° C., up to 2% glyceryl monostearate, and 0.5 to 1% monocalcium phosphate monohydrate, the % being by weight of the dry ingredients in the dough, (b) passing the dough through an extrusion cooker under elevated pressure at a temperature in the range of 115°-160° C. to release the bicarbonate from its encapsulation and permitting it to react with the monocalcium phosphate monohydrate in the dough to produce carbon dioxide and to at least partially gelatinize the starch in the flour while forming the dough, and (c) drying the extruded formed pasta.
Claim 11
Dependent Claim
130 words
A process for making quick-cooking pasta comprising the steps of: (a) forming a dough containing about 35-41% water, from dry ingredients comprising flour, about 1-2% sodium bicarbonate encapsulated in hydrogenated vegetable oil having a melting point of about 50°-75° C., up to 2% glyceryl monostearate, and 0.5 to 1% monocalcium phosphate monohydrate, the % being by weight of the dry ingredients in the dough, (b) passing the dough through an extrusion cooker under elevated pressure at a temperature in the range of 115°-160° C. to release the bicarbonate from its encapsulation and permitting it to react with the monocalcium phosphate monohydrate in the dough to produce carbon dioxide and to at least partially gelatinize the starch in the flour while forming the dough, and (c) drying the extruded formed pasta.
Claim 12
Dependent Claim
89 words
A process for making quick-cooking egg noodles comprising: (a) preparing a dough containing flour, egg yolk solids, sodium chloride, an extrusion aid, encapsulated sodium bicarbonate, and monocalcium phosphate monohydrate, (b) passing the dough through an extrudercooker under pressure and at a temperature sufficient to release the sodium bicarbonate from its encapsulation, permitting it to react with the monocalcium phosphate monohydrate in the dough to produce carbon dioxide and to at least partially gelatinize the starch and the flour while forming the dough, and (c) drying the extruded, formed pasta.
Claim 13
Dependent Claim
89 words
A process for making quick-cooking egg noodles comprising: (a) preparing a dough containing flour, egg yolk solids, sodium chloride, an extrusion aid, encapsulated sodium bicarbonate, and monocalcium phosphate monohydrate, (b) passing the dough through an extrudercooker under pressure and at a temperature sufficient to release the sodium bicarbonate from its encapsulation, permitting it to react with the monocalcium phosphate monohydrate in the dough to produce carbon dioxide and to at least partially gelatinize the starch and the flour while forming the dough, and (c) drying the extruded, formed pasta.
Claim 14
Dependent Claim
102 words
The process of claim 10, wherein the dough is of bread dough-like consistency having a moisture level of 35-41%, the sodium bicarbonate is encapsulated in about equal amount, by weight, of hydrogenated soybean oil having a melting point of 65°-66° C. and the encapsulated bicarbonate is present at a level at about 1-2% by weight of the dry ingredients of the dough, and the leavening acid comprising monocalcium phosphate monohydrate is present at a level at about 0.5 to 1% of the dry ingredients of the dough, the extruding being accomplished at a temperature of about 115°-160° C., under an elevated pressure.
Claim 15
Dependent Claim
82 words
A process for making quick-cooking noodles comprising: (a) preparing a dough containing flour, moisture, egg albumen solids, sodium chloride, an extrusion aid, a carbonate selected from the group consisting of ammonium carbonate and ammonium bicarbonate, and an acidic leavening salt, (b) passing the dough through an extrusion cooker under pressure at a temperature sufficient to release carbon dioide from the carbonate and to at least partially gelatinize the starch in flour while forming the dough, and (c) drying the extruded, formed pasta.
Claim 16
Dependent Claim
82 words
A process for making quick-cooking noodles comprising: (a) preparing a dough containing flour, moisture, egg albumen solids, sodium chloride, an extrusion aid, a carbonate selected from the group consisting of ammonium carbonate and ammonium bicarbonate, and an acidic leavening salt, (b) passing the dough through an extrusion cooker under pressure at a temperature sufficient to release carbon dioide from the carbonate and to at least partially gelatinize the starch in flour while forming the dough, and (c) drying the extruded, formed pasta.
Claim 17
Dependent Claim
27 words
The process of claim 12, wherein the carbonate is intimately mixed with an aqueous paste of egg albumen solids prior to mixture thereof with other dough ingredients.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1987-09-04 | 1988-03-05 | 1988-09-04 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1991-09-04 | 1992-03-05 | 1992-09-04 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1995-09-04 | 1996-03-05 | 1996-09-04 | $7700.00 | Window Closed / Lapsed |