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...that Kleenex tissue was originally designed to be a gas mask filter? It was developed at the beginning of World War I to replace cotton, which was then in short supply as a surgical dressing.
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| Number | Title | Issue Date |
| 7402326 | Process for producing cooked noodles A process of producing cooked noodles, including the step of heating cooked noodles by direct contact with saturated steam at 105° to 150° C. or the step of heating comprising the substeps of directly applying saturated steam at 105° to 150° C. to cooked noodles... | 07/22/2008 |
| 7396554 | Antioxidant sesame extract An antioxidant extract from sesame seed/cake containing sesamol and other compounds is prepared by employing selective extraction techniques and purification methods and that which can be effectively utilised as a substitute for synthetic antioxidants for the protec... | 07/08/2008 |
| 7374789 | Process for the preparation of cooked pasta, in particular for the preparation of ready-to-eat meals having a long shelf-life A method is disclosed in which fresh alimentary pasta is prepared from a starting dough that has been acidified with an edible acid. The pasta is then dried to a moisture content of about 11%, cooked in salted water, strained, rinsed, dipped in an aqueous solution o... | 05/20/2008 |
| 7316827 | Flour composition containing non-wheat cereal components, and pasta noodles produced therefrom The subject invention, therefore, comprises pasta noodles that have wheat grain and non-wheat grain in sufficient quantities as will form a matrix to provide the appropriate texture to the pasta noodles. ... | 01/08/2008 |
| 7189423 | pH control of sauces used on acidified pasta or rice A pasta or rice meal in which the pasta has been acidified to ensure shelf stability. In order to provide the meal so as not to have the uncharacteristically unpleasant taste of acidic flavor notes by mixing a sauce which has had its pH modified by a mixture of an e... | 03/13/2007 |
| 7179498 | Frozen pasta product and process The present invention provides a process for the manufacture of frozen instant cooking pasta from elongated dried pasta products that substantially retains the pre-processing length of the dried pasta comprising the steps of: (i) dividing an elongated dried pasta pr... | 02/20/2007 |
| 6855362 | Enzymatic improvement of pasta processing An enzymatically treated pasta dough having superior workability and machinability is provided by is prepared by treating pasta dough with an enzyme system consisting essentially of one or more pentosanase enzymes which are essentially free of both proteolytic and a... | 02/15/2005 |
| 6749878 | Provision of frozen multi-layered pasta and its preparation for consumption Pasta product segments formed of layers of pasta sheets, such as is lasagne, which, particularly after being frozen and packed, are provided so that for preparation for consumption, individual segments are arranged and a cooking liquid is added and the segments and ... | 06/15/2004 |
| 6740348 | Press-formed grain snacks and process therefor Grain-rich snacks are produced by forming a pasty mixture comprising grain and a minor proportion of egg white, press-forming the pasty mixture to yield formed snacks, and contacting the formed snacks with superheated steam to set the egg white as binder of the snac... | 05/25/2004 |
| 6720312 | Method for controlling the membrane structure of a starch granule The invention relates to a method for treating patients with type 2 diabetes using a food composition able to control the release of glucose into the patient's blood. This is achieved by the introduction into the food composition of an additive, such as propylene gl... | 04/13/2004 |
| 6682769 | Noodle loosening promoter and method for its production A noodle loosening promoter comprising a water-soluble polysaccharide and a protein enzymolysis product as active ingredients, and a method of producing a noodle loosening promoter in which, during extraction of a water-soluble polysaccharide, the water-s... | 01/27/2004 |
| 6641855 | Noodles containing tofu puree The purpose is to provide noodles having excellent texture and good taste that contain tofu puree having specific physicochemical properties, and relates to noodles containing tofu puree having the following physicochemical properties: a) viscosity of 20 ... | 11/04/2003 |
| 6596331 | Methods of producing long-life fresh pasta products A method for producing fresh pasta products having reduced sourness comprising the steps of: (i) preparing dough by mixing raw materials with water, (ii) preparing pasta threads by extruding the dough; (iii) gelatinizing the pasta threads by sting and/or boiling th... | 07/22/2003 |
| 6589585 | Glass noodle containing genetically modified starch A process for producing glass noodles using genetically modified starch, preferably from potatoes, glass noodles produced from genetically modified starch, preferably potato starch, and the use of genetically modified starch for producing glass noodles an... | 07/08/2003 |
| 6576279 | Method for thermal processing and acidification of pasta products A method of making a shelf stable pasta, rice or noodle product, a shelf stable pasta rice or noodle product produced by that method is described.... | 06/10/2003 |
| 6541059 | Process of making instant pasta with improved cooking quality A process for making pre-cooked pasta from freshly extruded pasta dough and pastas made by the method. The process involves steaming freshly extruded pasta dough, soaking the steamed dough, removing excess moisture from the surface of the pasta dough and ... | 04/01/2003 |
| 6482461 | Process of preparing flavored noodles A method of producing flavored noodles. The method involves preheating flavor ingredients to cause a partial flavor reaction to occur and than adding the preheated flavor ingredients to the dough ingredients or applying them to the dough sheets and then s... | 11/19/2002 |
| 6455089 | Method for producing macaroni-type articles A method that first involves steeping whole wheat grains in water until the shoots appear, percolating the water not bound by the grains and grinding the grains in order to obtain an aqueous suspension of a grain mass having a particle size not exceeding ... | 09/24/2002 |
| 6451367 | Food compositions including resistant starch The invention described in this application relates to food compositions such as breakfast cereals, bread and the like which have an enhanced dietary fiber content. In each case the source of dietary fiber is a starch, preferably a maize starch, having an... | 09/17/2002 |
| 6428835 | Shelf-stable filled pasta and methods of making A shelf-stable filled pasta and a method of making same, the method comprising providing an acid-treated or acid-containing fillable pasta piece having a pH of about 4.6 or less; inserting filling into the fillable pasta piece; exposing the filling in the... | 08/06/2002 |
| 6413565 | Low shear method for making pasta A method and apparatus are provided to produce non-sticky pasta with improved properties, including better surface smoothness and color (yellowness and brightness), with minimal loss of solids during cooking. Improved organoleptic properties, e.g., mouth ... | 07/02/2002 |
| 6326049 | Pasta manufacturing process A pasta having a reduced residual lipase activity, a long shelf life, and the ability to retain of its characteristic yellow color over time. This pasta may be manufactured by preparing a mixture comprising a cereal flour or semolina, water, and lipase; k... | 12/04/2001 |
| 6322840 | Pasta product and manufacture thereof A process for manufacturing a tridimensional pasta product by preparing a mixture of cereal flour or semolina and water; kneading the mixture to obtain a dough; injecting the dough into a mold having a tri-dimensional shape under conditions such that the ... | 11/27/2001 |
| 6303174 | Food compositions including resistant starch The invention described in this application relates to food compositions such as breakfast cereals, bread and the like which have an enhanced dietary fibre content. In each case the source of dietary fibre is a starch, preferably a maize starch, having an... | 10/16/2001 |
| 6254906 | Multilayered pasta-type paste and method for producing same Pasta-type paste containing ingredients (5, 7) in the form of heteroelements or occlusions, comprising a base layer (3) formed from wheat semolina and/or various cereal flours and water. The invention is characterized in that it comprises at least one add... | 07/03/2001 |
| 6224931 | Method of producing dry noodles A method of production of dried noodles, in which the dried noodles are fried noodles of the type which are prepared by adding hot water, etc. or by cooking, or hot air-dried or freeze-dried type noodles, whereby the noodles are treated with water-soluble... | 05/01/2001 |
| 6221408 | Pasta composites and process therefor Pieces of cooked pasta are converted into unified masses by the use of edible, water-soluble cellulose derivatives as binding agents. For example, 2-inch pieces of cooked linguini are mixed with a viscous aqueous solution of hydroxypropyl methylcellulose ... | 04/24/2001 |
| 6217918 | Microwavable pasta in a bowl A convenience food product comprising a microwavable pasta packaged in a container which facilitates even cooking in a microwave oven. The product can further comprise an improved hydratable sauce in the form of granules which tend not to form clumps upon... | 04/17/2001 |
| 6210735 | Process for producing quick-boiling or instant cooking pastas and noodles Quick boiling or instant cooking noodles such as udon, soba and hiyamugi or pastas such as spaghetti or macaroni can be produced by a process which includes the steps of heating dry noodles or pastas with either wet or dry heat for a short time to modify ... | 04/03/2001 |
| 6203840 | Process for manufacturing a pasta product Full-moisture, shelf-stable pasta product having a pH of about 3.7 to 4.5, and comprising a cooked or pre-cooked pasta having a dry-matter content of from about 30 to 45 percent by weight, an acid, and an oil. A process for manufacturing a full-moisture, ... | 03/20/2001 |
| 6203830 | Method of producing filled pasta A method of producing filled fresh or dried pasta comprising a filling enclosed in at least one piece of rolled pasta dough having a moisture content of from 25% to 40% and comprising a peripheral portion and a substantially central portion for receiving ... | 03/20/2001 |
| 6197360 | Processes for the production of noodles by machines A process for the production of noodles by machines, which comprises the steps of: (i) preparing a noodle dough with 38 to 55% of water added to a raw material, (ii) forming the noodle dough into a noodle sheet, (iii) maturing the noodle sheet at a temperature... | 03/06/2001 |
| 6187364 | Encapsulation of pasta product portions with an edible substance for improved cooking properties Segment portions of a layered pasta product, particularly portions of a lasagne product, having layers of a filling between pasta sheet layers are prepared so that a bottom base pasta sheet surface is not coated with the filling material, and then an edib... | 02/13/2001 |
| 6146682 | Wet toasted pasta having improved hot water pour-over rehydration properties and method of manufacture Wet toasted pasta products that are quick cooking and have the appearance and texture of regular pasta have now been developed. The products are partially pre-cooked and they have a unique internal porous structure that provides a low density and quick co... | 11/14/2000 |
| 6136355 | Process for producing as-packaged instant cooking pastas and noodles Dry pastas or noodles are heated with either wet or dry heat to convert their surface layer portion to the -starch form and, if the heating is done by wet heat, the moisture in the surface of the pasta or noodle strings is removed and, thereafter, ... | 10/24/2000 |
| 6120826 | Noodle product of the Koay Teow type A full moisture, shelf stable or frozen noodle product having a dry matter content between about 30% to about 45% by weight. This product contains a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an e... | 09/19/2000 |
| 6113951 | Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins Methods of reducing cystine containing animal and plant proteins, and improving dough and baked goods' characteristics is provided which includes the steps of mixing dough ingredients with a thiol redox protein to form a dough and baking the dough to form... | 09/05/2000 |
| 6110519 | Process for preparing fully cooked packaged shelf stable or frozen noodles A full moisture, shelf stable or frozen noodle product having a dry matter content between about 30% to about 45% by weight. This product contains a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an e... | 08/29/2000 |
| 6106882 | Wet toasted pasta and method of manufacture Wet toasted pasta products that are quick cooking and have the appearance and texture of regular pasta have now been developed. The products are partially pre-cooked and they have a unique internal porous structure that provides a low density and quick co... | 08/22/2000 |
| 6083551 | Noodles/vermicelli from maize (corn, Zea mays L.) and a process for its preparation A noodles/vermicelli made from maize having the following characteristics: Solid loss during 10 min cooking % 7.4-9.3, Texture of cooked noodle:firmness % 36.8-39.3, Elastic recovery % 12.1-12.5, WAI (g/g) 5.4-5.6, WSI % 3.9-4.0, Amylose content % 30.3-31.2, and a proce... | 07/04/2000 |
