Patent US4874619A successfully refreshed from Google Patents.
US4874619A
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US
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Method for black dyeing pasta foodstuffs, and foodstuffs obtained by said method
Assignee: Individual
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Filing: 1988-07-20
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Granted: 1989-10-17
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Expires: 2008-07-20
Abstract
Abstract A method of making black pasta, expecially filled pasta such as tortellini and ravioli, in which powdered walnut hull and dried spinach are incorporated in the dough of the pasta and, after the pasta is formed, it is subjected to a pasteurization or sterilization with steam to impart a black coloration to the dough.
Inventors
- 👤 Covi Leonardo
- 👤 Bacialli Giorgio
- 👤 Degli E. Raffaele
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-31 07:39
CPC Classifications
A; A23; A23L; A23L5/00; A23L5/40; A23L5/42; A23L5/43; A23L7/00; A23L7/10; A23L7/109; A23L7/11
Claims Analysis
Total Claims: 9
Claim 1
Independent Claim
101 words
A method of making black pasta which comprises the steps of: (a) forming a pasta dough; (b) incorporating into said pasta dough a quantity of powdered walnut hull and a quantity of freeze-dried spinach sufficient to impart to said dough a black coloration upon treatment with steam; (c) shaping the dough to which the powdered walnut hull and freeze-dried spinach have been added to form a pasta product; (d) treating said product with steam to impart a black coloration to said pasta product; and (e) packaging the pasta product subsequent to the treatment thereof with steam to form said black coloration.
Claim 2
Independent Claim
101 words
A method of making black pasta which comprises the steps of: (a) forming a pasta dough; (b) incorporating into said pasta dough a quantity of powdered walnut hull and a quantity of freeze-dried spinach sufficient to impart to said dough a black coloration upon treatment with steam; (c) shaping the dough to which the powdered walnut hull and freeze-dried spinach have been added to form a pasta product; (d) treating said product with steam to impart a black coloration to said pasta product; and (e) packaging the pasta product subsequent to the treatment thereof with steam to form said black coloration.
Claim 3
Dependent Claim
27 words
The method defined in claim 1 wherein in step (c), said dough is filled with a tortellini or raviola filling and is shaped into tortellini or ravioli.
Claim 4
Dependent Claim
19 words
The method defined in claim 2, further comprising the step of incorporating into said filling a natural truffle essence.
Claim 5
Dependent Claim
10 words
The pasta product made by the method of claim 1.
Claim 6
Dependent Claim
31 words
A pasta product comprising a pasta dough containing powdered walnut hull and freeze-dried spinach and which has been treated with steam to impart a bright black coloration to the pasta product.
Claim 7
Dependent Claim
31 words
A pasta product comprising a pasta dough containing powdered walnut hull and freeze-dried spinach and which has been treated with steam to impart a bright black coloration to the pasta product.
Claim 8
Dependent Claim
29 words
The pasta product defined in claim 5 in the shape of tortellini or ravioli and containing a tortellini or ravioli filling to which natural truffle essence has been admixed.
Claim 9
Dependent Claim
32 words
The pasta product defined in claim 5 wherein said dough contains substantially 50 grams of powdered walnut hull per 1 kilogram of flour and six eggs and 30 grams of freeze-dried spinach.
References Cited (Backward Citations)
JPH01135558A
Cited
JPH02107759A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1992-10-16 | 1993-04-17 | 1993-10-17 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1996-10-16 | 1997-04-17 | 1997-10-17 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2000-10-16 | 2001-04-17 | 2001-10-17 | $7700.00 | Window Closed / Lapsed |