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| Number | Title | Issue Date |
| 8128977 | Reduced digestible carbohydrate food having reduced blood glucose response Reducing the digestion of digestible carbohydrates in a digestible carbohydrate-based material, and reducing the absorption of the digestion product(s) of digestible carbohydrates (that is, simple sugars) within the small intestine. The undigested digestible carbohy... | 03/06/2012 |
| 8124157 | Noodles and noodle skins comprising soybean protein composition and the method of making same It is intended to prepare noodles and noodle skins, in particular, wheat flour-free noodles and noodle skins, which comprise a soybean protein composition at a high ratio. By adding a water-extracted less denatured soybean protein to noodles and noodle skins, noodle... | 02/28/2012 |
| 7618668 | Heat tolerant farinaceous-based food product This invention is directed to a farinaceous-based food product. The food product has a protein additive and a hydrophobic ester and it is dried in a manner to give a cross-section of the same a scanning electron microscopy image that visually displays substantially ... | 11/17/2009 |
| 7452562 | Method of producing sterilized packed pasta Sterilized packed pasta is produced by filling a container with pasta and water, boiling the pasta in the container inside a retort at Fo value of 0.1-1.5 while repeatedly increasing pressure inside the retort and releasing pressure inside the retort so as to cause ... | 11/18/2008 |
| 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 |
| 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 |
| 7348036 | Flours and starch with a very high amylopectin content and methods for the production and uses thereof A full waxy wheat flour or starch characterized in that its amylose content is about 0%±about 1%, and a process for preparing a functional full waxy wheat flour including preparing an initial flour with a defined size grading starting from full waxy wheat grains, a... | 03/25/2008 |
| 7344743 | Frozen layered pasta product The present invention relates to the field of frozen convenience meals. More particularly the invention relates to frozen layered pasta products that are conveniently reheated from frozen form for consumption. ... | 03/18/2008 |
| 7332190 | Device and method for dough production A device for the production of dough from ingredients intended for human consumption as well as from a liquid, water in particular, having a mixing chamber designed to receive and accommodate the ingredients as well as a dough produced from the former wherein convey... | 02/19/2008 |
| 7250186 | Extrusion process, apparatus and product A process for the manufacture of cooked cereals or dry pet food by preparing a mixture of water and a dry premix mainly comprising cereal flour or semolina, and pressing the mixture, with the aid of a gear pump, firstly through a heat exchanger wherein it is cooked ... | 07/31/2007 |
| 7207264 | Method and device for manufacturing waved noodle To provide a method of manufacturing waved noodles, which saves labor of controlling weight of noodle lines at the time of cutting the noodle lines and restrains apparatus cost. A continuous noodle strip 26 with predetermined thickness formed by a noodle mach... | 04/24/2007 |
| 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 |
| 7094436 | Frozen product of raw or boiled noodles of Japanese buckwheat () The invention provides a frozen product of boiled noodles of Japanese buckwheat, which has an improved feel in eating and can sustain the improved feel in eating for a long term, and a chilled or frozen product of raw noodles of Japanese buckwheat, which has an impr... | 08/22/2006 |
| 7069255 | Method and device for optimising process management and process control in an arrangement for producing farinaceous products The invention relates to a method and a device for optimising process management and process control in an arrangement for producing, especially short and long, farinaceous products. The aim of the invention is to improve dryer regulation and reduce faulty productio... | 06/27/2006 |
| 7053066 | Food composition and weight loss method for treating obesity The invention relates to a method for treating overweight persons or patients with obesity 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 a therapeutically e... | 05/30/2006 |
| 7001633 | Stabilization of cooked and fully hydrated potato compositions The present invention provides starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, which are stabilized against the development of toxins fro... | 02/21/2006 |
| 6929936 | Composition comprising an enzyme having galactose oxidase activity and use thereof A dough and bread improving composition comprising an enzyme having galactose oxidase activity and an oxidizable substrate for this enzyme and/or an enzyme which is capable of converting a compound, e.g. a galactose-containing compound into a substrate for the enzym... | 08/16/2005 |
| 6866878 | Method and apparatus for producing co-extruding pasta A method and apparatus for producing co-extruded pasta such as stuffed rigatoni and for providing the ability to make a plurality of end crimps with a single die. The method involves distributing pasta dough from an extruder to multiple co-extrusion die inserts that... | 03/15/2005 |
| 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 |
| 6797308 | Stabilization of cooked pasta compositions using whey from nisin-producing cultures The present invention provides fully cooked, ready to heat and serve pasta compositions which are stabilized against the development of toxins from pathogenic bacterial contaminants under refrigeration conditions for 120 days or more. The stabilized pasta compositio... | 09/28/2004 |
| 6770312 | Frozen foods and process for producing the same The frozen food product according to the present invention contains as a major ingredient boiled rice grains or boiled pasta pieces; a water migration-preventing layer formed on the surface of each rice grain or boiled pasta; and a sauce layer formed on the surface ... | 08/03/2004 |
| 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 |
| 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 |
| 6551645 | Process for manufacturing a pasta product A process for preparing a pasta product by extruding dry or semi-dry ground cereal. The dry or semi-dry ground cereal has a water content of less than about 20 percent by weight of the ground cereal. A pasta product prepared by the process is disclosed.... | 04/22/2003 |
| 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 |
| 6497910 | Oil absorption retarder An oil absorption retarder containing alginic ester and fried foods produced by using the oil absorption retarder. The oil absorption retarder of this invention can efficiently retard oil absorption during frying, which results in providing fried foods wi... | 12/24/2002 |
| 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 |
| 6482449 | 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 proteo... | 11/19/2002 |
| 6461656 | Starch phosphate ester for use as an expansion aid The present invention is directed to the use of starch phosphate esters as an expansion and/or texture aid in food or industrial products. The invention further provides the formulations and improved expanded products containing starch phosphate esters, p... | 10/08/2002 |
| 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 |
| 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 |
| 6340492 | Food products suitable for frying after rehydration and process for their production Preformed, rehydratable, dried food products suited for pan frying are prepared in the form of a dimensionally stable composition having a density of at least 0.6 g/cm3. The composition essentially consists of 50-70% by weight grits, 5-25% by w... | 01/22/2002 |
| 6338867 | Method for the production of paste products The invention relates to a method and a device for the production of paste products, in which a milled product such as flour or the like is mixed as the dry component with a liquid and the resulting dough mass is kneaded, the dry component being supplied ... | 01/15/2002 |
| 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 |
