Abstract: A shaped and cooked pasta product is produced and coated with an edible hydrophillic additive which improves the retrogradation tendencies of the cooked and/or refrigerated pasta product. In a preferred embodiment salt is added to the alimentary paste used to prepare the pasta prior to extrusion. The presence of salt and the edible hydrophillic additive in the cooked pasta exhibit synergy in preventing retrogradation. These additives help maintain pasta texture after long periods of storage even after exposure to elevated temperatures and refrigeration. In a most preferred embodiment, the extruded product further includes propylene glycol alginate which further improves the anti-retrogradation properties of the cooked pasta. The cooked product coated with the edible hydrophillic additive can be further coated with an edible acid and an edible oil prior to packaging.
Type:
Grant
Filed:
August 6, 1997
Date of Patent:
February 8, 2000
Assignee:
Borden Foods Corporation
Inventors:
Yanien Lee, Carleton George Merritt, Kurt Alpha
Abstract: Producing reduced fat sweetened condensed milk includes, inter alia heating steps to denature whey protein to control age thickening of these products, process steps to include heating a reduced fat starting milk product or the skim portion of the starting milk product prior to the addition of sweetener. Producing a fat free product includes, inter alia, the same heating steps as described above. The starting material for producing the fat free product however, is a fat free starting product.
Type:
Grant
Filed:
November 25, 1994
Date of Patent:
June 16, 1998
Assignee:
Borden Foods Corporation
Inventors:
Paul Joseph Streiff, William Edward Lannigan, Anthony John Irwin, Jerry Arlen Wright, Travis Daniel Vernon
Abstract: A method is disclosed which uses propylene glycol alginate to improve the texture of food compositions. Pasta is provided which exhibits improved texture retention after refrigeration or freezing. In addition, the use of propylene glycol alginate allows the use of non-wheat flours, such as oat flour, corn flour, corn starch, pea flour, lima bean flour, soybean flour, and navy bean flour in the production of pasta-like foods.
Type:
Grant
Filed:
March 22, 1995
Date of Patent:
June 2, 1998
Assignee:
Borden Foods Corporation
Inventors:
Dhyaneshwar Bhujangarao Chawan, Carleton George Merritt, Edward Albert Matuszak
Abstract: A double walled drum of concentric cylinders having end seals and insulation between the cylinders. The drum is open at both ends and rotates on its center longitudinal axis which is pitched from the horizontal with the entrance on the high side. Diameter restrictions at the entrance and discharge ends of the drum increase product residence time. Lifters at the entrance end discharge end push flexible strandular food subject to microbial spoilage such as strands of cooked pasta away from the entrance and out the discharge. Pins are mounted perpendicular to the inner cylinder wall and point to the central axis of the drum. Liquids such as acid and oil are sprayed onto the food in the drum from a spray bar or spray manifold. The pins continuously lift and separate the strands of food while it moves through the drum, and mix the liquid and product, resulting in a uniform coating. This process and apparatus produce a uniformly coated flexible strandular food such as spaghetti with minimal temperature loss.
Type:
Grant
Filed:
February 7, 1995
Date of Patent:
May 26, 1998
Assignee:
Borden Foods Corporation
Inventors:
Carl M. Norman, Carleton George Merritt