Abstract: Fully cooked, starchy foodstuffs, such as rice and pasta, are preserved against microbiological spoilage by treatment with a predetermined quantity of an edible acid. Packages of fully cooked starchy foodstuffs are provided which are shelf-stable for periods in excess of 6 months and are neutralized to a proper pH to avoid sourness. Ready-to-eat meals of neutralized acid preserved starchy foodstuffs are also provided. Edible alkaline neutralizing agents may be used to balance the pH. Also provided are methods for producing shelf-stable fully cooked, starchy foodstuffs wherein measured quantities of acid are introduced to fully cooked, starchy foodstuffs to inhibit microbiological growth.

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

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: 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.

Abstract: An apparatus for forming extruded pasta shapes. The apparatus is a die plate having a plurality of orifices wherein the die plate is heated, e.g., to a temperature of at least about 130.degree. F. (about 54.degree. C.), and preferably about 160.degree. F. (about 71.degree. C.) A coating is provided on only a portion of the interior surface of each orifice such that heat transfer to the paste is substantially inhibited in a given orifice until the cross section of the orifice has reached its smallest value.

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: 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: 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: Fully cooked, starchy foodstuffs, such as rice and pasta, are preserved against microbiological spoilage by treatment with a predetermined quantity of an edible acid. Packages of fully cooked starchy foodstuffs are provided which are self-stable for periods in excess of 6 months and are neutralized to a proper pH to avoid sourness. Ready-to-eat meals of neutralized acid preserved starchy foodstuffs are also provided. Edible alkaline neutralizing agents are used to balance the pH. Also provided are methods for producing shelf-stable packages of fully cooked, starchy foodstuffs wherein measured quantities of acid are introduced to fully cooked, starchy foodstuffs to inhibit microbiological growth.

Abstract: A process for preparing a microwave cooked pasta product is disclosed. The process comprises the steps of (a) combining flour, egg whites, water, and optionally whole eggs, and a dibasic or tribasic organic acid derivative such as a tricarboxylic acid ester derivative, to form a paste, (b) drying the paste to produce pasta at drying temperatures of 100.degree. to 130.degree. F., (c) optionally soaking the pasta in hot or cold temperature liquid for a period of time sufficient to at least partially hydrate the paste, (d) heating the pasta for a period of time sufficient to cook the pasta, e.g. about 1 to 2 minutes. A preferred acid derivative is triethyl citrate. The heating can be achieved by exposure to microwave radiation. The cooked pasta is characterized by a starch loss upon cooking of less than about 8% by weight, based on uncooked pasta weight, and by texture superior to that obtained without the dibasic or tribasic organic acid derivative.

Abstract: The present invention provides a rapid and continuous process for making corn dough masa and tortilla chips by processing non-hydrated corn feed, an alkalizing agent, and water through a cooker-extruder under certain process parameters so as to make the masa and subsequently the finished tortilla product. The corn feed can be any form of corn ranging from whole kernel corn to finely ground corn flour. The extruder process conditions use a Specific Mechanical Energy input of 300 to 550 watt hours per kilogram of material fed to the extruder; a Residence Time Distribution of from about 175 to 400 seconds; a Shear Rate of 65 to 140 reciprocal seconds; and a Peak Temperature of 230.degree. F. to 270.degree. F.

Abstract: The invention relates to a method for preparing low calorie pasta product comprising glutinous flour, an added fiber source, a reducing agent, and water. The use of a reducing agent in the method of the invention neutralizes oxidizers present in or on the surface of the added fiber source whereby improved texture and mouth feel of high fiber-containing pasta is achieved. The amount of corn fiber, soy fiber, oat fiber, etc. in the pasta can be up to about 30 percent by weight without adverse effect on paste texture or color. By replacing some of the glutinous flour in the pasta with bulk fiber, the calorie content of the pasta is reduced.

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: The invention relates to a process for preserving the color and texture of vegetable pasta, wherein the color of the vegetable pasta is derived from chlorophyll-containing vegetable matter added to alimentary paste at a pH above 7.0. The color preservation is enhanced by the presence or addition of a cation selected from the group consisting of magnesium, zinc, copper, calcium, and aluminum cations.

Abstract: A free-flowing uniformly flavorant coated unpopped corn and method of preparation thereof wherein the unpopped corn is essentially oil and fat-free and retains a substantial amount of added salt and flavorant upon popping in a hot air popper comprising unpopped corn coated with an adherent flavoring consisting essentially of an edible adhesive, e.g. gelatin, an edible salt and optional colorants and flavors.

Abstract: A process for preparing low fat potato chips comprising frying peeled raw potato chips in oil to produce partially fried potato slices having a moisture content of about 10%-25% by weight, transferring the potatoes directly into a zone in which the potatoes are protected against oxidation, removing the oil from the surfaces of the partially fried potatoes, and drying to a moisture content of 1.5%-3.0%. The product is a shelf stable potato chip having no more than 25% oil, by weight. The equipment used comprises means for transporting partially cooked chips from the fryer, means for blasting the chips with streams of saturated steam that maintain the chips in a dynamic bed, and means for drying said fat-reduced, partially cooked chips to a moisture content of 3% or less by weight.

Abstract: The invention provides an encapsulated flavorant composition for use in food and other compositions intended for introduction into the mouth. This composition is prepared by the steps of forming an emulsion of flavoring agent in a partially hydrophilic matrix material comprising gelatin, a natural gum or albumin and plasticizer; drying the emulsion to a solid matrix; grinding to a solid base powder; and then coating the base powder with a water insoluble material which will prevent elution of flavor from the base powder and will not immediately dissolve under the hydrolytic condition of the mouth yet which, when chewed, or otherwise worked in the mouth, will give a substantial flavor "burst" and sustained flavor release as the hydrophilic base powder matrix is wetted in the mouth. The encapsulated flavorant composition may be used in chewing gum, candies and other foods, toothpaste, chewing tobacco and snuff.

Abstract: A method for preparing a controlled, delayed release encapsulated flavorant composition for use in chewable confections prepared by the steps of forming an emulsion of flavoring agent in a partially hydrophilic matrix material comprising gelatin, a natural gum and plasticizer; drying the emulsion to a solid matrix; grinding to a solid base powder; and then coating the base powder with a water insoluble material which will prevent elusion of flavor from the base powder and will not dissolve under the hydrolytic condition of the mouth to give a delayed flavor release and yet which, when chewed, will give a substantial flavor "burst" and sustained flavor release as the hydrophilic base powder matrix is wetted in the mouth. An improved variable flavor chewing gum composition containing a delayed release flavorant of the invention is also disclosed.

Abstract: A free flowing, spray dried, rod-shaped particulate product, which is readily redispersible in water, is produced by preparing an aqueous solution of an encapsulating material, forming a dispersion by adding an active material to the solution, and spray drying the dispersion through a nozzle having a relatively small vortex device and a relatively large orifice. Relative weight of the encapsulating material to the total weight of the encapsulating material and water is at least 55% and viscosity of the dispersion is at least about 300 cps measured at 70.degree. C.