US4529609A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for preparing quick cooking semimoist pasta and product thereof
Assignee: The Campbell's Co
•
Filing: 1982-05-20
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Granted: 1985-07-16
•
Expires: 2002-05-20
Abstract
Abstract A semimoist pasta product is prepared by uniformly dispersing a finely divided salt throughout a dough of wheat flour and water, partially gelatinizing the salt-containing dough, and then drying the gelatinized dough to a moisture content of at least 15% and an A w of no more than 0.85. The dough, which can be made from wheat flour other than conventionally employed durum semolina, may also contain preservatives and color enhancing additives. The dough is formed into a pasta shape at any appropriate point after the finely divided salt is uniformly dispersed throughout the dough. The resulting semimoist pasta product is flexible, shelf stable and quick cooking.
Inventors
- 👤 David P. Gaehring
- 👤 Edward H. Krystek
- 👤 William M. Hildebolt
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 16:27
CPC Classifications
A; A23; A23L; A23L7/00; A23L7/10; A23L7/109; A23L7/111
Claims Analysis
Total Claims: 23
Claim 1
Independent Claim
136 words
A method for making a quick cooking semimoist pasta comprising the steps of: (a) uniformly dispersing a finely divided salt throughout a dough comprised of wheat flour and water; (b) extruding said salt-containing dough into a shape selected from the group consisting of a final pasta shape and a sheet; (c) partially gelatinizing said extruded dough with moist heat sufficient to stabilize its shape; (d) partially drying said partially gelatinized dough to a minimum moisture content of about 15% and a maximum A w level of about 0.85, said salt being added in step (a) in an amount to obtain a partially dried dough of the required A w ; and (e) when said extruded dough is in the shape of a sheet, cutting said sheet into a final pasta shape after said partial gelatinization step.
Claim 2
Independent Claim
136 words
A method for making a quick cooking semimoist pasta comprising the steps of: (a) uniformly dispersing a finely divided salt throughout a dough comprised of wheat flour and water; (b) extruding said salt-containing dough into a shape selected from the group consisting of a final pasta shape and a sheet; (c) partially gelatinizing said extruded dough with moist heat sufficient to stabilize its shape; (d) partially drying said partially gelatinized dough to a minimum moisture content of about 15% and a maximum A w level of about 0.85, said salt being added in step (a) in an amount to obtain a partially dried dough of the required A w ; and (e) when said extruded dough is in the shape of a sheet, cutting said sheet into a final pasta shape after said partial gelatinization step.
Claim 3
Dependent Claim
20 words
The method of claim 1 wherein said extruding step comprises extruding said salt-containing dough directly into a final pasta shape.
Claim 4
Dependent Claim
17 words
The method of claim 1 wherein said extruding step comprises extruding said salt-containing dough into a sheet.
Claim 5
Independent Claim
14 words
The method of claims 1, 2 or 3 wherein said salt is sodium chloride.
Claim 6
Dependent Claim
19 words
The method of claim 4 wherein said wheat flour is a wheat flour other than durum semolina wheat flour.
Claim 7
Dependent Claim
14 words
The method of claim 4 wherein said wheat flour is durum semolina wheat flour.
Claim 8
Dependent Claim
28 words
The method of claim 4 wherein said sodium chloride is added in the amount of from about 3% to about 8% by dry weight of said wheat flour.
Claim 9
Dependent Claim
11 words
The method of claim 5 wherein said dough contains a preservative.
Claim 10
Dependent Claim
27 words
The method of claim 5 wherein said dough contains one or more additives selected from the group consisting of beta carotene, whole eggs and nonfat dry milk.
Claim 11
Dependent Claim
25 words
The method of claim 5 wherein said partially gelatinized dough is dried in said partial drying step to a minimum moisture content of about 25%.
Claim 12
Dependent Claim
11 words
The method of claim 6 wherein said dough contains a preservative.
Claim 13
Dependent Claim
25 words
The method of claim 6 wherein said partially gelatinized dough is dried in said partial drying step to a minimum moisture content of about 19%.
Claim 14
Dependent Claim
11 words
The method of claim 8 wherein said preservative is postassium sorbate.
Claim 15
Dependent Claim
11 words
The method of claim 11 wherein said preservative is potassium sorbate.
Claim 16
Dependent Claim
12 words
The semimoist, partially-gelatinized pasta product produced by the method of claim 4.
Claim 17
Dependent Claim
12 words
The semimoist, partially-gelatinized pasta product produced by the method of claim 5.
Claim 18
Dependent Claim
12 words
The semimoist, partially-gelatinized pasta product produced by the method of claim 6.
Claim 19
Dependent Claim
12 words
The semimoist, partially-gelatinized pasta product produced by the method of claim 8.
Claim 20
Dependent Claim
12 words
The semimoist, partially-gelatinized pasta product produced by the method of claim 9.
Claim 21
Dependent Claim
12 words
The semimoist, partially-gelatinized pasta product produced by the method of claim 10.
Claim 22
Dependent Claim
12 words
The semimoist, partially-gelatinized pasta product produced by the method of claim 12.
Claim 23
Dependent Claim
12 words
The semimoist, partially-gelatinized pasta product produced by the method of claim 7.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1988-07-15 | 1989-01-14 | 1989-07-16 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1992-07-15 | 1993-01-14 | 1993-07-16 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1996-07-15 | 1997-01-14 | 1997-07-16 | $7700.00 | Window Closed / Lapsed |