Abstract: Disclosed is a fast cooking pasta product, which has no pastry components, but which has a bottom layer of pasta which is crisp and chewy and one or more intermediate layers of pasta which have a soft and moist and/or al dente texture. The product is made with the various layers having a moisture content controlled within established limits. The pasta product of the present invention, which is preferably round in shape, may be cooked quickly by subjecting it to temperatures in excess of 550.degree. F. to achieve the desired textures without burning the product.

Abstract: A partially cooked rapidly rehydratable dried food product prepared from a blend of selected flour and selected potato solids which blend resembles traditional gnocchi and a method for its preparation is disclosed.

Abstract: A method for manufacturing a fried instant noodle wherein noodle strings comprising cereal flours, a chemical leavening agent and at least one enzyme selected from the group consisting of amylase and protease are steamed and then fried. The fried instant noodles exhibit a low oil absorption, a low calorie content, no oily odor or flavor and superior gastronomical taste and texture. The noodles can be reconstituted to a ready to eat state in a short time.

Abstract: A process for producing starch noodles, which comprises adding 45-55 parts by weight of hot water to 100 parts by weight of starch obtained from at least one member-selected from the group consisting of potato, sweet potato, tapioca, corn, wheat and a product thereof followed by being mixed to prepare large particles of dough and then extruding the dough under degassing at degrees of vacuum of not less than 650 Torr to produce a dough sheet. Starch noodles can be produced efficiently in simple procedures without separately preparing starch paste and without using special rollers. Further, starch noodles thus produced are highly transparent and less melted by boiling.

Abstract: A process for manufacturing a dry instant-noodles product comprising steaming or boiling noodle strings that have been cut out of a dough, transporting said strings on a net conveyor, and applying air, an inert gas or a mixture thereof to said strings from both above and below so as to expand and dry them; wherein the air, inert gas or mixture thereof is controlled to have an elevated temperature of 100.degree.-200.degree. C. and supplied from a separate high-pressure compartment at high speed through spray nozzle tubes provided both above and below said net conveyor.

Abstract: A system for making pasta comprises in combination a dough bin having a bottom, extrusion holes associated with the bin bottom, and a hydrated pasta dough mixture in the bin which extrudes from the extrusion holes. Due to the percentage of fluid ingredients in the dough mixture, the pasta is extruded through the extrusion holes due to the force of gravity.

Abstract: A method and apparatus for increasing pasta production and for ensuring a more uniform and quality pasta product which includes heating the die face of a die by positioning on the die face an electric resistance heater.

Abstract: A process of making a dried, cooked, extrudate cereal and vegetable composition of, in admixture, by weight dry matter, from 2% to 90% vegetable matter, from 8% to 96% gelatinized cereal matter and from 2% to 15% fat and having an apparent density of from 100 g/l to 500 g/l. The composition is prepared by cooking a mixture of, by weight, from 9 to 110 parts cereal, from 7 to 300 parts vegetable puree, from 2 to 15 parts fat and which has a water content of between more than 23% and less than 70% in an extruder and prior to extrusion of the cooked product from the extruder, allowing steam to escape from the mixture and extruder so that an extrudate product extruded from the extruder has a water content of from 15% to 23%, and then, the extrudate product is cut and dried.

Abstract: Instant rice noodles are prepared by preparing first a rice flour in which its starch is gelatinized partially, and then, the flour is mixed with water at a temperature and for a time to form a dough and to gelatinize the starch further, but not completely, the dough is extruded to obtain the dough in a form of noodles, the noodles are steamed to firm them, the firmed noodles are blanched with water at a temperature and for a time to gelatinize the starch further, and then, the blanched noodles are dried to a moisture content to below 15% by weight. When rice flour is employed as a starting material, it first is steamed for preparing the rice flour in which the starch is gelatinized partially, and when whole rice is employed as a starting material, the whole rice is steamed to gelatinize its starch partially and then, the rice is milled for obtaining the rice flour in which the starch is gelatinized partially.

Abstract: Instant glass noodles are prepared with mung bean starch or potato starch or mixtures thereof. To prepare the noodles, raw mung bean and/or potato starch and water are mixed at a temperature and for a time to form a dough and to gelatinize the starch partially, and the dough is extruded to obtain the dough in a noodle form. The noodles then are steamed to firm them, then blanched to gelatinize the starch further and then chilled in water to allow starch retrogradation to stiffen them, and then the noodles are dried to a moisture content below 15%.

Abstract: Non-fried instant noodles are manufactured by kneading wheat flour together with water or water containing additives to form a dough, rolling the dough by a rolling device to form a dough sheet, passing the dough sheet between molding rolls having a plurality of pyramid-shaped protrusions formed thereon to form pyramid-shaped recesses in rolled surfaces of the dough sheet, cutting the dough sheet into a plurality of strips such that each of the strips has formed therein at least one row of pyramid-shaped recesses aligned in a longitudinal direction of the strip, boiling the instant noodle strips with steam, and drying the boiled noodle strips with hot air. The thus obtained oil-free instant noodles have superior reconstituting property and transparent appearance, and can give smooth and soft chewiness. Further, the instant noodles are well matched with soup.

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.

Abstract: A spiral wound instant pasta noodle is disclosed which employs selected dusting agents interleaved within the spiral to insure unrolling of the spiral upon subsequent boiling. A method for the preparation of the noodle is also disclosed along with a system for packing the noodles in flexible envelopes to reduce breakage of the noodles and to permit inclusion of noodles longer than the flexible package filling aperture and reducing the incidence of perforation of the package.

Abstract: Twisted quick cooking pasta having, in transverse section, the shape of a helix having at least one blade attached to an axis, the axis being hollow, the wall thickness of the axis and of the blade or blades being between 0.3 and 1.1 mm, and the degree of twisting being such that it has a density of between 0.2 and 0.7 g/cm.sup.3, the volume being defined as the cylindrical space occupied by the pasta.

Abstract: A dried food composition is prepared by extrusion-cooking and drying so that the composition has a specific gravity of from 150 g/l to 500 g/l, and when rehydrated during preparation of such as a soup, the composition floats during rehydration. To prepare the composition, cereal flour and/or semolina, a fat, water and a protein and/or glucide filler substance ingredients are introduced into a twin-screw extruder and extrusion-cooked, the extruded, cooked product is cut into pieces and then, the product pieces are dried, and the ingredients are in amounts and are extrusion-cooked under a temperature of from 80.degree. C. to 160.degree. C. under a pressure of from 60 bar to 150 bar so that upon extrusion-cooking, the extruded, cooked product has, by weight, a fat content of from 6% to 14% and a moisture content of from about 10% to 16% and so that upon the extrusion cooking and drying, the dried product has a specific gravity of from 15 g/l to 500 g/l.

Abstract: At least one opening is formed in the periphery of a sealed filled pasta product in sealed edges of two superposed leaves of pasta having a filling material between the leaves to form a filled pasta product having at least one formed opening in its periphery. The filled pasta product may be dried or may be blanched and dried.

Abstract: An acidified pasta product is prepared by mixing a farinaceous material, an edible acid and water to obtain an acidified dough, forming the acidified dough into a shape to obtain a raw acidified pasta product, steaming the raw pasta product to surface-gelatinize the raw pasta product to obtain a surface-gelatinized pasta product, contacting the surface-gelatinized product with water to obtain a wet acidified pasta product, steaming the wet product for cooking the wet product to obtain a steam-cooked acidified pasta product and packaging the steam-cooked product to obtain a packaged acidified pasta product.

Abstract: A sheet of a fresh dough formed from a dough stock incorporating up to 4% salt is subjected to cross rolling. The fresh pasta product obtained from such sheet dough has extended shelf-life while retaining the original organoleptic properties unaltered.

Abstract: Sheet products having a waved marginal portion are prepared by passing a sheet of a plastic material through and compressing the sheet between shaped circumferential rollers which are positioned and configured to provide therebetween a plurality of differing nip clearance gap distances and to compress the sheet to form an intermediate sheet portion flanked by a marginal waved flanking portion and a second flanking portion, wherein the intermediate portion has a thickness greater than the second portion which, in turn, has a thickness greater than the marginal waved portion.

Abstract: A process for producing fresh three-layered noodles by: preparing an outer-layer dough by kneading grain flour with water; preparing an inner-layer dough by adding, to grain flour, (a) at least one alkaline agent and (b) an alginic acid compound selected from the group consisting of an alginic acid, an alginic acid salt, and mixtures thereof, and kneading with water; preparing dough sheets from each of the inner-layer and the outer-layer dough through rolling of said inner- and outer-layer dough, and rolling the obtained dough sheets to make a layered dough sheet of an outer-layer/inner-layer/outer-layer structure; preparing noodle strands by cutting the layered dough sheet having such three-layer structure, and gelatinizing the noodle strands; and treating the gelatinized noodle strands with a solution of one or more acids to acidify the noodle strands.

Abstract: A method for manufacturing packed wet-type instant noodles of a double-layered structure which is simple in structure as compared with a three-ply structure, excellent in smoothness, tenacity and softness, and have improved elasticity and firmness. This method comprises the steps of, forming a first noodle strip from a dough obtained by kneading in vacuum a first raw material containing an alkaline agent and raw powders consisting mainly of wheat flour and starch, forming a second noodle strip from a dough obtained by kneading a second raw material in a vacuum higher in degree than that employed in kneading the first raw material, the second raw material containing alginic acid or alginate, an alkaline agent and raw powders consisting mainly of wheat flour and 7.

Abstract: A method for making a couscous-like product from scrap generated during conventional pasta production.

Abstract: A method is provided for the production of vegetable or herb pasta, especially thin-walled vegetable or herb pasta, containing high levels of vegetable solids, i.e., about 4 to about 15 weight percent vegetable solids, or high levels of herb solids, i.e., about 2 to 15 weight percent herb solids. Vegetable pasta can be prepared using vegetable solids derived from beet, broccoli, carrot, celery, corn, green pepper, red pepper, spinach, tomato, and the like. Herb pasta can be prepared using herb solids derived from oregano, basil, coriander, tarragon, onion, parsley, sage, garlic, and the like.

Abstract: Methods for drying instant-cooking ramen noodles and to dried noodle products. Noodles are prepared by mixing flour and water into a dough. The dough can be shaped into noodles and precooked with steam. The steamed noodles are dried with a flow of high velocity air at temperatures of greater than 145.degree. C. to a moisture content of less than about 20%. Once dried, the products can be packaged as a brick, a flavor packet added and the packaged article stored at ambient temperatures for long periods of time.

Abstract: A precooked semi-manufactured product which is free from preservatives and is commercial. It is intended for processing to give a crispy food suitable as a snack and features a) a casing made of noodles, optionally mixed with sesame, and b) a savory or sweet filling. The noodles are bonded together by mixing the vegetable oil. To produce the semi-manufactured product, the noodles are cooked al dente, rinsed, allowed to drain thoroughly in a sieve, mixed thoroughly with vegetable oil and laid in the bottom part of a well buttered mold. The mold is composed of heat-conducting material, which is safe for the food industry. The filling is laid on to the middle of the noodle layer and covered well with noodles. The well buttered lid is put on. The mold is firmly closed and heated for approximately 5 minutes in an oil bath at approximately 200.degree. C. During this, no oil may penetrate into the mold.

Abstract: The invention provides a pasta product consisting essentially of low gluten or gluten-free flour, the flour being selected from the group consisting of uncooked grain, legume, tuber or vegetable flours, in combination with water and stabilizers.

Abstract: A method for filling the noodles into a fry retainer during the production of the noodles, wherein the noodles are disentangled and are uniform so that the frying of the noodles is entirely and uniformly carried out without maldistribution from the outside of the brick to the center thereof, and the noodles are given a fine quality and form. Noodles having a fixed length are placed into the fry retainer and a pressure member creates downward pressure on the noodles in the retainer.

Abstract: A method for making shaped pasta products having a reduced moisture content. The drying requirements for these shaped pasta products are substantially reduced permitting a substantial savings in energy and time. Processing at reduced moisture levels is accomplished by operating at higher extrusion temperatures. The temperature is selected so as to avoid cooking the extruded alimentary pastes. Dried, uncooked pastas having a unique appearance are also provided.

Abstract: This invention pertains to a process as well as an apparatus for the production of elongated pasta products, particularly lasagna, wherein the pasta products are formed via a pasta production apparatus in parallel lines, positioned on drying rods, dried and upon solidification, cut into packaging lengths and packed for consumer use. After cutting, the lasagna are moved, in series, via slides, and stacked in portions, of predeterminable numbers, at a conveyor. The conveyor preferably takes the form of a ring-type conveyor for the serial packaging of these portions, whereby inspections, additions and exact weight determination of these portions can be accomplished.

Abstract: The present invention relates to a process for producing a flavored, enrobed pasta product, said process comprising: (a) applying a first aqueous composition to pasta; (b) contacting said pasta with an edible coating material to form a coated pasta; (c) applying a second aqueous composition in conjunction with intermixing of the coated pasta; and (d) drying said coated pasta. The present invention further comprises a flavored, enrobed pasta product prepared in accordance with the above-described process.

Abstract: In a process and apparatus for pressing and drying long pasta, an alternative to hanging is provided wherein the dough strands are first introduced into a drying climate immediately after the goods are discharged from the die. The dough strands are guided directly into the drying means from the extrusion die as long "strings" in a continuous manner and are then cut to packaging length. It is possible for only the initial drying to be operated in this way, particularly to heat up the goods and, e.g., hang them on rods while hot, and then to carry out the final drying in a manner known per se, e.g. by portions. The goods can be dried intensively at previously unaccustomed temperatures of 90.degree. C. to 120.degree. C., particularly during final drying, to a moisture content of 15% to less than 13%.

Abstract: The invention concerns a novel process and a device for stabilizing the shape of both long and short pasta. A small amount of water, e.g. 0.4% to 1.2%, is added to the surface of the product while it is still hot in a water addition member (27) at the end of the drying or climate zone (9) and the product is then cooled in a cooling arrangement (29). The pasta are then stacked in the traditional manner for stabilizing insofar as this is required for the subsequent packaging process. In this way, subsequent cracking which was previously often unexplained can be avoided even when very extreme drying climates and short drying periods are used.

Abstract: A process of making an enriched artificial rice product comprising by dry weight 50% to 98% of at least one starch or starch derivative, 2% to 45% of at least one enriching material, and 0.1% to 10% of at least one gelling hydrocolloid whereby the enriched artificial rice product can be prepared with the cooking water being at least twice the volume of the rice.

Abstract: Highly palatable, shelf-stable, moist, pasta-type extruded food products are provided which can be formulated as a human food (e.g., a confection) or as a pet food. The extruded products of the invention include a substantially completely gelatinized matrix including therein from about 35-70% by weight starch, dry basis, together with quantities of protein and sugar. The extruded products should have a moisture content of from about 15-30% by weight, and a water activity of from about 0.6-0.9. The products are made by forming a mixture of ingredients followed by preconditioning, extrusion and drying and/or cooling to achieve the final desired moisture.

Abstract: An improved pasta product is made by incorporating an aedu starch, a duh starch or a mixture thereof in an amount of about 5% to about 50% by weight of farinaceous material. The pasta has improved texture and works well in retort, frozen foods, microwave foods and food service applications. The use of aedu starch and duh starch to improve the texture is also applicable to tortillas.

Abstract: A process is presented for minimizing oxidative degradation of whole wheat flour in the production of whole wheat pasta. A sweet nutty flavor is preserved and off-flavors are avoided by whole milling without removing the germ, not fine grinding the wheat, and immediately mixing the freshly-ground whole wheat flour with water to produce a dough or alimentary paste. This minimizes the exposure of oils and other components to enzymatic and other degradative processes.

Abstract: The invention provides for a pasta product, that is enriched with a psyllium composition, wherein the psyllium is present in an amount from about 1.0 g to about 5.0 g per two ounces of pasta product. Also provided is a method to incorporate a psyllium product which comprises pretreating the psyllium so as to prepare it for combination with a pasta flour, such as semolina flour. The resulting pasta product has a sufficient amount of psyllium to alter the level of serum cholesterol in the consumer.

Abstract: The inventive method and apparatus suggests guiding the pasta directly into a drying climate after exiting from the die. Pasta strands of short goods are fed directly into the drying device from the extrusion die. The pasta strands can be cut either directly at the extrusion die or subsequently into packaging lengths after drying by means of an additional cutting device. It is possible to operate only the initial drying in this way, particularly to heat up the goods and then to carry out the final drying in a manner known per se, e.g. by portions. However, it is also possible to carry out the drying in its entirety, i.e. the pre-drying and final drying, according to the invention, particularly for short goods. The goods can be intensively dried at previously unaccustomed temperatures of 90.degree. C. to 120.degree. C., particularly during final drying from 15% to less than 13% product moisture.

Abstract: The present invention relates to a process for preparing an enrobed rice and pasta combination product, said process comprising: (a) combining rice and pasta to form a mixture; (b) applying an aqueous composition to said mixture; (c) contacting said mixture with edible coating material to form a coated mixture; and (d) drying said coated mixture. The present invention further comprises a rice and pasta combination product prepared in accordance with the above-described process.

Abstract: Described herein are method and apparatus for producing instantly cookable pasta including various kinds of pasta and Chinese and Japanese noodles, and an encased instantly cookable pasta produced by such method and apparatus. According to the invention, part of raw dough of a starting mixture, which contains wheat flour as a major component, is subjected to preliminary steam-cooking, and then mixed with the remaining uncooked part of the starting mixture. The resulting mixture is then processed through shaping, steam-cooking and drying stages to obtain instantly cookable pasta, enshrouding the instantly cookable pasta product in a water-permeable casing before shipment. Due to suppression of thermal degeneration of gluten, the instantly cookable pasta possesses favorable resiliency and is free of the smell inherent to raw wheat flour and cohesion of individual pasta cords.

Abstract: In accordance with this invention, a starting powder mixture composed of raw tapioca starch mixed with durum semolina and/or wheat flour is kneaded together with water added thereto, and the resulting kneaded dough material is passed through an extruder, whereby the dough material is extruded to provide extruded raw noodle strings each having at least one groove extending longitudinally in the noodle string. Or alternatively, said kneaded dough material is extruded through an extruder to form a web of the dough for use in the formation of noodle, and the resulting noodle-forming, extruded dough web is engraved to form therein a plurality of parallel grooves extending in the direction of the extrusion molding. The resulting noodle-forming dough web having a plurality of the grooves is cut by means of cutting blade(s) at the zones of the web interposed between the respective grooves of the web to provide raw noodle strings each having at least one groove extending longitudinally in the noodle string.

Abstract: A short cut pasta treatment process utilizes a steamer (13) for steam treating short cut pasta products after extrusion and before handling. The steamer has a housing (14) in which pipes (23) with nozzles (24) are disposed, both above and below an endless belt conveyor (21) which passes through the housing. "Green" pasta is carried by the conveyor through the housing, exposing the pasta to live steam. The pasta is steam treated for a time sufficient to partially gelatinize and cook the pasta product, which reduces tackiness and strengthens the product to limit breakage. Air is then drawn by the pasta by a pair of fans (25) to stop the cooking process and cool the pasta, allowing the partially cooked pasta to be handled and stored without agglomeration. Utilizing the short cut pasta steaming process allows automation of the packaging and conveying system for producing a short cut product without requiring a costly and time consuming drying operation.

Abstract: In order to stabilise the colour of pasta containing ingredients of marked coloration such as spinach, tomatoes and the like, the pasta is treated with saturated steam at 75.degree. to 80.degree. C. and is then dried at temperatures below 60.degree. C. until a moisture content of 11% is reached.

Abstract: A fresh pasta product of glutinous flour, preferably durum semolina flour, Jerusalem artichoke flour and water, and a process of manufacturing this product is disclosed.

Abstract: A pasta chip and a process for preparing the chip are disclosed.

Abstract: Pasta prepared from a mixture of ground cereal product and water is cooked with steam while intermittently spraying water having a pH of from 5 to 5.5 and a temperature of at least 90.degree. C. on the pasta to hydrate the pasta, such that during cooking and hydration the temperature of the pasta does not fall below 97.degree. C., to obtain a cooked pasta having a dry matter content of from 35% to 45% by weight. The cooked pasta then is dried.

Abstract: Processed foods made of iodine-enriched wheat flour contain 0.05 mg to 40 mg of iodine per 100 g of wheat flour. The iodine is provided by blending small quantities of residues of extracts from sea weeds in the Laminaria group into wheat flour used for the production of such processed foods as bread, cakes, cookies, noodles, and the like. It is possible to intake essential iodine easily without any sense of incongruity.

Abstract: Dried pastas having a flavoring agent incorporated therein in an amount of at least 3% by weight are prepared by first mixing a ground starchy product, a starch, an emulsifier, a gelling agent, a flavoring agent, and softened water. The mixture then is extrusion-cooked and extruded to provide an extrusion-cooked, shaped pasta. The cooked, shaped pasta is contacted with an aqueous calcium solution and then dried.

Abstract: A method of forming noodle bundles, which method comprises firstly folding strands of said noodle, suspending from an operating device said folded noodle strands at an intermediate position of said folded noodle strands which are thereby folded again, rotating said operating device to fold at least once more or to roll up said doubly folded noodle strands in order to place loose ends of said noodle strands within the finally folded or rolled up noodle bundle, and subsequently removing the operating device laterally from said so folded or rolled up noodle bundle.

Abstract: Frozen instant cooking noodles having a cross-sectional void space percent of 40 to 80% which are capable of uniformly thawing by heat in a very short time to provide a fully cooked noodles having good texture for eating are produced by subjecting noodles to .alpha. conversion so as to control a yield of the noodles within the range of 200 to 280%, quickly cooling the .alpha. converted noodles in cold water at 0.degree. to 5.degree. C., arranging individual strings of the noodle at random to form a noodle lump and freezing the lump.