US4973487A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Quick-cooking thin-wall pasta
Assignee: Mondelez International Inc
•
Filing: 1989-03-29
•
Granted: 1990-11-27
•
Expires: 2009-03-29
Abstract
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.
Inventors
- 👤 Clement R. Wyss
- 👤 Charles R. Mason
- 👤 Edward L. Scarsella
- 👤 Carmine Giuliano
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-08 15:22
CPC Classifications
A; A23; A23L; A23L7/00; A23L7/10; A23L7/109
Claims Analysis
Total Claims: 5
Claim 1
Independent Claim
50 words
An improved quick-cooking thin-wall dry uncooked macaroni product wherein the improvement comprises the incorporation of from 0.5 to 5.0% of dried egg white solids into the pasta dough, said egg white solids having a pH within the range of from 6.75 to 7.25 and a solubility of greater than 90%.
Claim 2
Dependent Claim
50 words
An improved quick-cooking thin-wall dry uncooked macaroni product wherein the improvement comprises the incorporation of from 0.5 to 5.0% of dried egg white solids into the pasta dough, said egg white solids having a pH within the range of from 6.75 to 7.25 and a solubility of greater than 90%.
Claim 3
Dependent Claim
31 words
The product of claim 1 wherein the dried egg white solids contain an ovomucin content within the range of from about 2.5% to about 3.5% of the dried egg white solids.
Claim 4
Dependent Claim
20 words
The product of claim 2 wherein the wall thickness of thin-wall dry macaroni ranges from 0.020 inches to 0.030 inches.
Claim 5
Dependent Claim
18 words
The product of claim 1 wherein the level of dried egg white solids ranges from 0.75% to 2.0%.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1993-11-26 | 1994-05-28 | 1994-11-27 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1997-11-26 | 1998-05-28 | 1998-11-27 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2001-11-26 | 2002-05-28 | 2002-11-27 | $7700.00 | Window Closed / Lapsed |