Abstract: The new invention suggests that the protein framework be developed in a continuously working 2-shaft kneading device (11) for the production of paste product dough without--as was previously required--a dwelling time of 10-15 minutes in a mixing trough. In so doing, a so-called dry and crumbly dough is formed. This is transferred to a directly adjoining single-shaft screw press (31) without the application of pressure if possible. The new installation accordingly comprises three characteristic process stages in a corresponding manner: a first whirling mixer (8) for the intimate mixing of the dry components with water, a 2-shaft kneading device (11), and a single-shaft press (31).

Abstract: A pasta product having enhanced flavor, color and texture characteristics is prepared by mixing dried ingredients including flour and a monoglyceride with eggs, preferably dried egg whites, olive oil, water and flavoring compounds, and extruding the mixture under negative pressure conditions. The preferred flavoring compound is a spice resin. The final pasta preparation may be either fresh or dried. If the pasta preparation is dried, it is dried under a series of conditions to lower the moisture content of the fresh pasta from approximately 30% to approximately 12%.

Abstract: To prepare dried pasta, the pasta is shaped from a mixture of water and a ground cereal, the pasta thus shaped is thermally pretreated and then precooked and dried.

Abstract: Multi-colored pasta pieces exhibit at least two colors, one of which may be the color of conventional untinted pasta. The added color preferably forms a striped or checkered pattern on the pasta, and extends through the pasta.

Abstract: A method of forming extruded pasta shapes is disclosed. The method comprises forming pasta shaped by feeding a feedstock comprises of glutinous flour and water to an extruder that is equipped with a die plate having a plurality of holes, and extruding said alimentary paste through the holes in the extruder die plate by internal pressure. Extrusion is performed in such a manner that the extruded alimentary paste remains substantially uncooked. The improvement provided by the invention comprises heating the extruder die plate to a temperature of at least about 130.degree. F. (about 54.degree. C.), and preferably about 160.degree. F. (about 71.degree. C.), in order to attain the advantages of the invention. In a preferred embodiment, a coating is provided on a portion of the interior of the holes such that heat transfer to the paste is substantially inhibited until the cross section of the hole has reached its smallest value.

Abstract: A non-wheat containing pasta product prepared from urad legumes. Optionally, other legumes and/or non-wheat cereal grains may be combined with the urad legumes.

Abstract: It has been discovered that dried extruded pasta shapes prepared in certain ways display a high toleration for exposure to water at temperatures of less than boiling. This toleration is conveniently evaluated by cooking in a microwave over and then extracting with room temperature water to determine if the starch loss is less than 7.0 weight percent. This toleration is obtained by exposing the extruded pasta shapes to temperatures of about 180.degree. F. or greater, temperatures of about 165.degree. F. or greater if the pasta contains a low temperature coagulatable protein such as egg whites or simple room temperature aging if the pasta contains both a low temperature coagulatable protein and a sulfhydryl reducing agent such as 1-cysteine hydrochloride. This toleration makes the pasta amenable to a number of cooking procedures such as presoaking in cold water prior to cooling (thus dramatically reducing the cooking time), and cooking in a microwave oven.

Abstract: Quick cooking pasta products are extruded in a low temperature process by advancing a partially pre-cooked mixture of pasta flour and water prepared in a preconditioner along the length of a screw extruder through a cooking zone, then through a venting zone and a forming zone, and finally through an extrusion die to yield an extruded product. The mixture has a maximum temperature of 215.degree. F. in the cooking zone in order to substantially eliminate the formation of darkened specks in the final extruded product which would otherwise represent portions of the mixture that are burned during cooking. Limiting the mixaimum temperature of the mixture in the extruder also greatly enhances the extruded pasta quality by increasing product resistance to overcooking and improving the retention characteristics of the original product integrity.

Abstract: The invention relates to a shelf stable, filled pasta product and a process for preparing same. A pasta casing is prepared from a dough of flour, water and optionally eggs, and a filling material of, for example, beef, chicken or cheese, is placed inside the pasta dough casing. During drying, an equilibration of moisture contents occurs between the pasta and the filling material whereby a final moisture content of about 18-22% by weight and a water activity (A.sub.w) of not more than 0.85 are achieved. By this process is produced a filled pasta product with non-refrigerated shelf life exceeding nine months.

Abstract: A description is provided of a process for producing long products with a moisture content of less than approximately 14% by weight and particularly approximately 11 to 13% by weight, the long product leaving the press head in the form of soft, moist-plastic dough strands being guided in suspended manner up to the final drying through varyingly heated climate zones and at the end of the drying process, the long product is cooled and/or dimensionally stabilized in a further climate zone. The long product leaving the press is heated as rapidly as possible in a first climate zone, but in more than 10 minutes to a temperature of more than approximately 80.degree. C. under the action of a heating medium with a relative humidity of approximately 60 to 80% and then in a second climate zone under the action of a drying medium with a temperature of over approximately 80.degree. C.

Abstract: Instant noodles which are formed in a block of a plurality of noodles having a plurality of indented portions in the longitudinal direction and separate at the indented portions into short noodles upon cooking in a cooking pot containing boiling water.

Abstract: The invention describes an improved quick-cooking, thin-wall dry uncooked macaroni. The dough utilized to produce the macaroni contains 0.5 to 5.0% of dried egg white solids. The dried egg white solids must critically have a pH value within the range of from 6.75 to 7.25, a solubility of greater than 90% and preferably a normal ovomucin content. The macaroni may be cooked within a 3-7 minute period, preferably by microwave radiation to produce cooked macaroni of an "al dente" texture.

Abstract: A method is disclosed wherein a dough, prepared from flour and water, as well as other possible ingredients, is subjected to cooking and sterilization at temperatures in the 90.degree. C. to 170.degree. C. range by processing with saturated steam under a pressure, and then cooled inside an aseptic vacuum pan, in a sterile environment. From this vacuum pan, the dough, as sterilized, cooked, cooled, and brought to a predetermined moisture content level, is conveyed, again in a sterile environment, to a forming unit which delivers selected patterns of pasta for packaging in a sterile environment. The dough is mixed and extruded into thin shapes in the absence of heat prior to cooking and sterilization and is formed into the selected patterns subsequent to being cooled.

Abstract: The invention is a process for making packaged uncooked pasta pieces from a feedstock comprising semolina, water and a source of ethyl alcohol wherein the amount of ethyl alcohol is 0.1% to 10% wherein the total moisture content of the feedstock is 26% or less. The extruded pasta can be packaged immediately without any drying step. The extruded pasta when packaged in vapor barrier containers can be sold as "fresh pasta" and may be stored at room temperature on the grocery shelf. The extruded pasta when packaged in a cardboard box will dry to consumer-acceptable dry pasta and can be sold as dry pasta and will keep indefinitely on the grocery shelf.

Abstract: The invention relates to improvements in flour, and pasta produced therefrom, wherein the flour is produced by milling of grains and legumes previously tempered in the presence of a reducing agent. The reducing agent can be, for example, sodium metabisulfite, organic acids, SO.sub.2, cysteine, thioglycolic acid, glutathione, or hydrogen sulfide. The presence of the reducing agent in the tempering solution produces an improvement in color retention of the resulting flour, and allows the shorts to separate from the semolina to be remilled to produce flour of color and quality acceptable for use in pasta production.

Abstract: A method of making dried pasta products from freshly prepared pasta having a relative moisture content of about 32% by weight comprises a drying process which is carried out by successive isothermal applications of heat at progressively higher temperatures with the range of 40.degree. to 110.degree. C. while controlling the Aw of the pasta at values below 0.86.In this way, the pasta overall drying time is significantly shortened while keeping its organoleptic properties unaltered.

Abstract: By addition of polyglutamic acid or an edible salt thereof, in the case of breads and cakes, the baked volume is increased, an elastic and delicate grain of crumb is assured and a moist texture is provided, in the case of cookies and biscuits, a minimum of dimensional change on baking and a less stodgy texture are assured, in the case of noodles, the body and firm texture are increased and the dissolution of solid matters into boiling water is decreased.

Abstract: In a sterile environment, metered amounts of a pasta product are sterilized by means of steam, cooked in salted water, freed of all the cooking water, and finally packaged within sealed containers. The end product is a dish of long-term preservation cooked pasta for direct consumption, it having organoleptic properties quite comparable with those of a freshly prepared dish of pasta.

Abstract: A process is described for manufacturing of farinaceous products in which the soft farinaceous product leaving a molding head is conveyed through differentially heated climatic zone and is cooled and/or dimensionally stabilized after completion of the drying process. The farinaceous product is heated to a temperature of 80.degree. to 100.degree. C. with at least slight initial drying and freshly expanded superheated steam is then allowed to flow around it for about 30 seconds to 20 minutes. In this process the native starch of the boundary layer of the farinaceous product is converted into swelling starch. Finally the farinaceous product is dried in a controlled drying climate.

Abstract: Extruded elongate pasta is disclosed, each pasta strand having at least one groove formed longitudinally in the pasta strand in such a manner that the total cross sectional area of the groove is 2 to 25% of the cross sectional area of the pasta strand, and the groove in the pasta strand is substantially closed after the elongate pasta is boiled or dipped in hot water.

Abstract: Non-fried, oil-free, instant cooking dry noodles are produced by the following process: (a) partially gelatinizing a noodle dough; (b) forming said partially gelatinized dough into discrete pieces of the desired shape; (c) surface drying said pieces, if necessary; and (d) suddenly vaporizing remaining moisture to expand the interior of the noodle and create a porous structure. These noodle products are precooked and can be prepared simply by immersing them in a hot edible liquid for a short period.

Abstract: An apparatus for forming an alignment of longitudinally spaced short slits with undulated edges in a sheet of fresh pasta comprises a pair of meshing but noncontacting identical gear-like elements mounted on rotatively driven parallel shafts. Each gear-like element is a pair of identical bevel-toothed disks abutted together so that the tips of the bevel teeth of one disk are opposite the grooves between the teeth of the other disk, the width of the bevel teeth being appreciably less than the width of the grooves. The novel pasta product of the apparatus features an alignment of longitudinally spaced short slits with undulated edges.

Abstract: A process for producing long products with a moisture content of less than approximately 14% by weight and particularly approximately 11 to 13% by weight is disclosed. The long product leaves the press head in the form of soft, moist-plastic dough strands being guided in suspended manner up to the final drying through varyingly heated climate zones and at the end of the drying process, the long product is cooled and/or dimensionally stabilized in a further climate zone. The long product leaving the press head is heated as rapidly as possible in a first climate zone to approximately 80.degree. C. under the action of a heating medium with a relative humidity of approximately 60 to 80%. Then in a second climate zone under the action of a drying medium with a temperature of over approximately 80.degree. C. and a relative humidity of approximately 65 to 85% the product is dried to a moisture content of less than approximately 14% by weight.

Abstract: Quick cooking pasta products are extruded in a low temperature process by advancing a partially pre-cooked mixture of pasta flour and water prepared in a preconditioner along the length of a screw extruder through a cooking zone, then through a venting zone and a forming zone, and finally through an extrusion die to yield an extruded product. The mixture has a maximum temperature of 215.degree. F. in the cooking zone in order to substantially eliminate the formation of darkened specks in the final extruded product which would otherwise represent portions of the mixture that are burned during cooking. Limiting the maximum temperature of the mixture in the extruder also greatly enhances the extruded pasta quality by increasing product resistance to overcooking and improving the retention characteristics of the original product integrity.

Abstract: In continuously cooking fresh pasta in ribbon form by transportation on a zigzag conveyor immersed in a cooking water bath, it has been found that two or more superimposed ribbons of pasta can be simultaneously cooked by transportation on the zigzag conveyor without the pasta ribbons sticking together if the pasta ribbons are separately exposed to steam or hot water for a brief period before the pasta ribbons are brought together in superimposed relation. By this simple pretreatment of each pasta ribbon, the cooking capacity of the conveyor is at least doubled.

Abstract: Extruded elongate pasta is disclosed, each pasta strand having at least one groove formed longitudinally in the pasta strand in such a manner that the total cross sectional area of the groove is 2 to 25% of the cross sectional area of the pasta strand, and the groove in the pasta strand is substantially closed after the elongate pasta is boiled or dipped in hot water. A die structure for extruding the elongate pasta is also disclosed, the die structure being so arranged that a projection is projected toward the axis of a die hole from the inner surface of the die hole and that the coefficient of friction of the inner surface of the die hole is 0.4 or less. It is preferable that a tapered portion is formed on the upstream end of the projection. Further, an extruder for forming the elongate pastas which has a number of such die holes is also disclosed, in which projections of the die holes are projected perpendicularly to the aligning direction of the die holes.

Abstract: This disclosure relates to a process of preparing an instant noodle food product. A brick of dried noodles, and a mixture in powder or granular form of seasonings, spices, flavors, a hygroscopic caking component, a thermal caking component or an edible oil in the solid state at the normal temperature below the melting point of 100.degree. C., are placed on the brick. The mixture is fixed on the brick of noodles by moistening and drying or by heating and cooling.

Abstract: The present invention provides an apparatus for manufacturing boiled noodles. The apparatus comprises substantially a raw noodle manufacturing unit, a boiling unit for boiling raw noodle elements fabricated by the raw noodle manufacturing unit and a control unit controlling operations of the raw noodle manufacturing unit and the boiling unit. According to the apparatus, each meal of the boiled noodles can be automatically fabricated during a short time interval, by supplying and measuring grain flour and kneading water, fabricating the raw noodle elements automatically and boiling the raw noodle elements automatically by means of controlling the operations of the apparatus.

Abstract: The apparatus comprises a dough preparation station, for preparing fresh dough and a tank adapted for containing water at 100.degree. C. for pre-cooking dough produced at the dough preparation station. A roller is effective to prevent pre-cooked dough from breaking as it is moved to a shaping station, including a pair of conveyor belts having vanes for shaping dough. The apparatus further comprises a cutter for cutting shaped dough, into segments of preset dimensions and a drying station, for drying dough segments.

Abstract: Combination use of citric or/and lactic acid with table salt in one solution is extremely effective to enhance the preservability of boiled noodle products to be commercially distributed at an ordinary temperature. Boiled noodles are subject to immersion treatment with the aqueous solution containing said combination and then, without rinsing, packaged and heat sterilized for commercial distribution. Additional use of sodium glutamate is proposed for improving palatability if desired.

Abstract: The invention relates to a process for the manufacturing of farinaceous pasta products by admixing 5 to 40% wheat grist with a waxy hybrid maize grist having a starch fraction containing at least 90% of amylopectin, kneading, shaping, cooking and/or drying the pasta product.

Abstract: Combination use of citric and/or lactic acid with table salt in one solution is extremely effective to enhance the preservability of boiled noodle products to be commercially distributed at an ambient temperature. Boiled noodles are subjected to immersion treatment with the aqueous solution containing said combination and then, without rinsing, packaged and heat sterilized for commercial distribution. Additional use of sodium glutamate is proposed for improving palatability if desired.

Abstract: An elastomeric spring is formed by extruding a rubbery material into a reinforcing sleeve in a mold during relative motion between the mold and nozzle, and thereafter vulcanizing.

Abstract: Methods for preparing a precooked pasta product utilizing a twin screw extruder and subjecting the pasta component to substantial backmixing at elevated pressure and temperature prior to cooling and extrusion.

Abstract: A mixture of wheat and a suitable amount of water is kneaded to form dough, which is fed into a cylinder and extruded through a die at a pressure of 50 kg/cm.sup.2 or higher into an atmosphere having a degree of vacuum of not higher than 650 mmHg. The resulting strands are cut to desired lengths and dried to a moisture content of 26.+-.4%. The dried strands are put in heat-resistant packages, which are sealed and sterilized by heating the contents at a temperature between 70.degree. and 95.degree. C. The resulting pasta can be reconstituted to the ready-to-eat state by boiling for about 4 minutes.

Abstract: A method of producing pasta which is rehydratable in under ten minutes by extruding a mixture of semolina and/or wheat flour and water having a moisture content of between 28% and 40% and cutting it into lengths to form a cut product having a wall thickness of between 0.3 and 0.7 mm and subjecting the product without expanding it to dry super-heated steam at 102.degree. C. to 140.degree. C., in the absence of water, for seven to twenty minutes.

Abstract: A process for the preparation of a vegetable pasta characterized in that a composition comprising a seed or tuberous vegetable in particulate form and, based on the total weight of the composition, from 0.1 to 4% by weight of sodium or potassium alginate or a mixture thereof, from 0.1 to 4% by weight of propylene glycol alginate and from 0 to 75% by weight of starch, is mixed with an amount of water sufficient to moisten the composition and render it extrudable, extruded into a pasta shape and finally dried, with proviso that at least 10% by weight of starch must be present when a high protein vegetable or potato powder is used.

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, an acidic leavening salt and an interrupter, 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.

Abstract: For treating and conserving filled dough food products, such as "ravioli", "tortellini", "cappelletti" and the like, the products are subjected to a high moisture and temperature environment and then dried until the dough casing thereof reaches a predetermined moisture content. Then the dried products are packaged under vacuum and subjected again to a high temperature environment, thereby obtaining filled dough packaged products which can be perfectly conserved for long periods without developing any signs of deterioration, mold, etc.

Abstract: A method for producing dried instant noodles containing less than 15% moisture as a final product. It is characterized by dehydrating raw noodles containing 35-45% moisture using super-heated steam and adjusting evaporation of water from the noodles at the rate of 0.25-1.00 g/second per 100 g of the raw noodles.

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.

Abstract: A composition comprising uncooked rice flour and, based on the weight of the uncooked rice flour, from 0 to 40% by weight of precooked rice flour, from 0 to 4% by weight of sodium or potassium alginate or a mixture thereof and from 0 to 4% by weight of propylene glycol alginate with the proviso that when the composition contains less than 5% by weight of precooked rice flour, both the alginates should be present in amounts of at least 1% by weight.

Abstract: Method for manufacturing quick cooking pasta products in which pasta components are initially heated to a temperature above 235.degree. F. under specified conditions, cooled to a temperature of 200.degree. F. or lower, and extruded. The extruded pasta product is rapidly dried to provide a quick cooking, high quality pasta product without checks, blisters or stress cracks.

Abstract: A process for preparing instant macaronis which comprises adding an egg white, a yam and an aqueous soution of a carbonate as a first kneading water to a wheat flour, half-kneading and aging the obtained mixture, further adding an aqueous solution of an organic acid as a second kneading water and kneading the mixture, molding it into a desired shape, boiling the molded alimentary paste in an aqueous solution of common salt, surface-treating the boiled alimentary paste with a solution of glucose in an alcohol-water mixed solvent, and freeze-drying the treated alimentary paste. The instant macaronis can be rehydrated to macaronis having excellent taste, texture and color tone in a short period of time by merely pouring a boiling water on the macaronis.

Abstract: A process for producing instant-cooking pasta products such as noodles, spaghetti, macaroni and the like having a porous, cellular structure which enables the products to be rehydrated for consumption within a short period of time, and which exhibit good integrity, firm texture, and desirable flavor upon rehydration. A blend containing a major proportion by weight of a farinaceous starch-containing ingredient, such as semolina, and lesser amounts of gluten, microcrystalline cellulose and an edible vegetable oil is introduced into an extrusion cooker together with a sufficient amount of water to provide an expandable mixture. The mixture is subjected to severe mechanical working at elevated temperatures and pressure to rapidly cook the mixture, causing gelatinization of the starch and thermosetting of the gluten, and is extruded through a plurality of die orifices into the atmosphere.

Abstract: A novel high protein food product characterized by its combination of a high aesthetic quality with a high and balanced protein profile. Also disclosed is a novel process whereby the new product can be extruded into uniform shapes from a relatively "tight" wet mix.

Abstract: A process for the preparation of instant-cooking alimentary paste, mainly of the type based on cereal flours or other flours, characterized in that it comprises the following steps:(a) the carrying out of a vaporization treatment, using steam at a temperature of less than 100.degree. C., at atmospheric pressure, on a paste coming from the extrusion stage and having a moisture content of between 25% and 35%;(b) the humidification of the paste treated as stated until its moisture content is approximately from 40% to 55%;(c) allowing the paste humidified in this way to stand;(d) the carrying out of a vaporization treatment of the paste allowed to stand as under (c) above with steam at a temperature of less than 100.degree. C., at atmospheric pressure.

Abstract: With the process, pasta products are packed in serving portions, ready for sale. For doing this, the pasta products are separated into serving portions prior to drying and packing into the package. In order to avoid mechanical breakage, provision is made, when separating the pasta products, to lay at least one serving of pasta product onto a carrying member of the at least two-part package. Afterward, the carrying member is combined with the remaining packaging members into a package.

Abstract: A process for the production and the contemporaneous cooking of macaroni foods uses, fundamentally, a liquid mixture of the basic ingredients required for the product it is wished to make, the mixture being sprayed, through nebulization devices onto one or more surfaces heated to the macaroni cooking temperature. The surfaces can be shaped in such a way as to render possible the cutting or shaping of the finished product contemporaneously with the production thereof.

Abstract: A method for manufacturing dry and porous noodles used as a quickly cookable food, which comprises blowing circulatingly superheated water vapor, i.e. superheated steam, at 105.degree. C. to 180.degree. C. for several minutes through masses of steamed wet noodles which are continuously brought into a substantially sealed drying chamber, said superheated water vapor having been evolved from the interior of the steamed wet noodles in a boiling state, and heated by a heating means built in said drying chamber; and cooling the masses of dried noodles discharged from the drying chamber by an atmospheric air.