Patent US5124168A successfully refreshed from Google Patents.
US5124168A
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Pasta product and method of making the same
Assignee: TUTERRI'S INCORPORATED A CORP OF MISSOURI
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Filing: 1991-02-13
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Granted: 1992-06-23
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Expires: 2011-02-13
Abstract
Abstract A pasta product having enhanced flavor, color and texture characteristics is prepared by mixing dried ingredients including flour and a monoglyceride with eggs, preferably dried egg whites, olive oil, water and flavoring compounds, and extruding the mixture under negative pressure conditions. The preferred flavoring compound is a spice resin. The final pasta preparation may be either fresh or dried. If the pasta preparation is dried, it is dried under a series of conditions to lower the moisture content of the fresh pasta from approximately 30% to approximately 12%.
Inventors
- 👤 Terri W. McMillin
- 👤 Kantha Shelke
- 👤 John Brewer
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 10:14
CPC Classifications
A; A23; A23L; A23L7/00; A23L7/10; A23L7/109; A23L7/111
Claims Analysis
Total Claims: 49
Claim 1
Independent Claim
99 words
A flare-free, translucent pasta product having a homogeneous texture and which will substantially retain its flavor upon cooking, comprising the following ingredients: a. from about 40% to about 80% by weight pasta flour; b. from about 1.0% to about 10% (FWB) eggs; c. from about 0.2% to about 5.0% (FWB) starch complexing agent; d. olive oil in an amount sufficient to facilitate the extrusion of the pasta product and to bind the non-pasta flour ingredients to the pasta flour in a homogeneous manner throughout the pasta product; and e. water in an amount sufficient to blend the ingredients together.
Claim 2
Dependent Claim
99 words
A flare-free, translucent pasta product having a homogeneous texture and which will substantially retain its flavor upon cooking, comprising the following ingredients: a. from about 40% to about 80% by weight pasta flour; b. from about 1.0% to about 10% (FWB) eggs; c. from about 0.2% to about 5.0% (FWB) starch complexing agent; d. olive oil in an amount sufficient to facilitate the extrusion of the pasta product and to bind the non-pasta flour ingredients to the pasta flour in a homogeneous manner throughout the pasta product; and e. water in an amount sufficient to blend the ingredients together.
Claim 3
Dependent Claim
27 words
The pasta product of claim 1 wherein the pasta flour is selected from the group consisting semolina, durum flour, farina, flour, including all-purpose flour, and combinations thereof.
Claim 4
Dependent Claim
12 words
The pasta product of claim 1 wherein the pasta flour is semolina.
Claim 5
Dependent Claim
26 words
The pasta product of claim 1 further comprising at least one dehydrated vegetable in an amount sufficient to assure uniform moisture content in the pasta product.
Claim 6
Dependent Claim
25 words
The pasta product of claim 1 wherein the eggs are selected from the group consisting of whole eggs or parts thereof, and dehydrated egg whites.
Claim 7
Dependent Claim
22 words
The pasta product of claim 1 wherein the olive oil is present in an amount between about 1.0% and 5.0% by weight.
Claim 8
Dependent Claim
23 words
The pasta product of claim 1 wherein the olive oil is present in a preferred amount between about 2.0% and 3.0% by weight.
Claim 9
Dependent Claim
25 words
The pasta product of claim 1 wherein the starch complexing agent is selected from the group consisting of glyceryl monostearate, monoglycerides, diglycerides, and combinations thereof.
Claim 10
Dependent Claim
23 words
The pasta product of claim 1 wherein the starch complexing agent is present in an amount from about 0.2% to about 5.0% (FWB).
Claim 11
Dependent Claim
14 words
The pasta product of claim 1 wherein the starch complexing agent is a monoglyceride.
Claim 12
Dependent Claim
30 words
The pasta product of claim 1 further comprising at least one flavor component in an amount dependent upon the type of flavor component and the strength of the flavor component.
Claim 13
Dependent Claim
25 words
The pasta product of claim 11 wherein the flavor component includes a dried seasoning present in an amount from about 0.5% to about 10.0% (FWB).
Claim 14
Dependent Claim
46 words
The pasta product of claim 11 wherein the flavor component is selected from the group consisting of tomato, parsley, calamari (squid), lemon, garlic, curry, carrot, porcini, mushroom, black pepper, beet, onion, basil, ginger, saffron, lime, sage, spinach, dill, cilantro, serrano, green pepper, tarragon and combinations thereof.
Claim 15
Dependent Claim
16 words
The pasta product of claim 11 wherein the flavor component includes at least one flavor, resin.
Claim 16
Dependent Claim
44 words
The pasta product of claim 14 wherein the flavor resin includes flavors selected from the group consisting of basil, pesto, garlic, pizza spice blend, marinara spice blend, capsicum, celery, coriander, cumin, dill seed, fennel, marjoram, mustard, onion, oregano, black pepper, rosemary and combinations thereof.
Claim 17
Dependent Claim
25 words
The pasta product of claim 14 wherein the flavor resin is present in the pasta product in an amount from about 0.1% to about 3.0%.
Claim 18
Dependent Claim
17 words
The pasta product of claim 1 which has a moisture content between about 26% and about 35%.
Claim 19
Dependent Claim
14 words
The pasta product of claim 1 which has a moisture content of about 30%.
Claim 20
Dependent Claim
14 words
The pasta product of claim 1 which has a moisture content of about 12%.
Claim 21
Dependent Claim
117 words
A flare-free, translucent pasta product having a homogeneous texture, and which will substantially retain its flavor upon cooking, comprising the following ingredients: a. from about 40% to about 80% by weight semolina flour; b. from about 1.0% to about 10.0% (FWB) dried egg whites; c. from about 0.2% to about 5.0% (FWB) starch complexing agent; d. at least one flavor component in an amount dependent upon the type of flavor component and the strength of the flavor component; e. at least one dehydrated vegetable in an amount sufficient to provide uniform moisture content to the pasta product f. from about 1.0% to about 5.0% olive oil; and g. water in an amount sufficient blend the ingredients together.
Claim 22
Dependent Claim
117 words
A flare-free, translucent pasta product having a homogeneous texture, and which will substantially retain its flavor upon cooking, comprising the following ingredients: a. from about 40% to about 80% by weight semolina flour; b. from about 1.0% to about 10.0% (FWB) dried egg whites; c. from about 0.2% to about 5.0% (FWB) starch complexing agent; d. at least one flavor component in an amount dependent upon the type of flavor component and the strength of the flavor component; e. at least one dehydrated vegetable in an amount sufficient to provide uniform moisture content to the pasta product f. from about 1.0% to about 5.0% olive oil; and g. water in an amount sufficient blend the ingredients together.
Claim 23
Dependent Claim
23 words
The pasta product of claim 20 wherein the olive oil is present in an amount from about 2.0% to about 3.0% by weight.
Claim 24
Dependent Claim
25 words
The pasta product of claim 20 wherein the flavor component includes a flavor resin in an amount between about 0.1% and about 3.0% by weight.
Claim 25
Dependent Claim
44 words
The pasta product of claim 22 wherein the flavor resin includes flavors selected from the group consisting of basil, pesto, garlic, pizza spice blend, marinara spice blend, capsicum, celery, coriander, cumin, dill seed, fennel, marjoram, mustard, onion, oregano, black pepper, rosemary and combinations thereof.
Claim 26
Independent Claim
129 words
A method of preparing a translucent pasta product having a homogeneous flare-free texture, and which will substantially retain its flavor upon cooking, comprising: a. blending the following ingredients together in an atmosphere of negative pressure to form a pasta dough: i. non-liquid ingredients including from about 40% to about 80% by weight pasta flour, from about 1.0% to about 10.0% (FWB) eggs; and from about 0.2% to about 5.0% (FWB) starch complexing agent; and ii. liquid ingredients including olive oil in an amount sufficient to facilitate the extrusion of the pasta product and to bind the non-pasta flour ingredients to the pasta flour in a homogeneous manner throughout the pasta product, and water in an amount sufficient blend the ingredients together; and b. extruding the blend if step a.
Claim 27
Independent Claim
129 words
A method of preparing a translucent pasta product having a homogeneous flare-free texture, and which will substantially retain its flavor upon cooking, comprising: a. blending the following ingredients together in an atmosphere of negative pressure to form a pasta dough: i. non-liquid ingredients including from about 40% to about 80% by weight pasta flour, from about 1.0% to about 10.0% (FWB) eggs; and from about 0.2% to about 5.0% (FWB) starch complexing agent; and ii. liquid ingredients including olive oil in an amount sufficient to facilitate the extrusion of the pasta product and to bind the non-pasta flour ingredients to the pasta flour in a homogeneous manner throughout the pasta product, and water in an amount sufficient blend the ingredients together; and b. extruding the blend if step a.
Claim 28
Dependent Claim
21 words
The method of claim 24, wherein the eggs are dried egg whites and the ingredients of category a.i. are dry ingredients.
Claim 29
Dependent Claim
29 words
The method of claim 24, wherein step a. further comprises: a.1) mixing the dry ingredients together; and a.2) thereafter adding the liquid ingredients to the mixture of step a.1).
Claim 30
Dependent Claim
16 words
The method of claim 26 wherein the liquid ingredients are blended together to form an emulsion.
Claim 31
Dependent Claim
29 words
The method of claim 27 wherein the emulsion is heated to a temperature between about 90° and 140° F. prior to adding the liquid ingredients to the dry mixture.
Claim 32
Dependent Claim
15 words
The method of claim 24 wherein the pressure is maintained at approximately 18 mm Hg.
Claim 33
Dependent Claim
18 words
The method of claim 24 wherein mixture of step a. is extruded in an atmosphere of negative pressure.
Claim 34
Dependent Claim
15 words
The method of claim 30 wherein the pressure is maintained at approximately 18 mm Hg.
Claim 35
Dependent Claim
33 words
The method of claim 24 wherein the blend is extruded under conditions in which the temperature of the extruded blend in maintained at a temperature between about 110° F. and about 120° F.
Claim 36
Dependent Claim
17 words
The method of claim 24 wherein the mixing and extrusion steps are conducted under reduced lighting conditions.
Claim 37
Dependent Claim
26 words
The method of claim 24 wherein the pasta flour is selected from the group consisting semolina, durum flour, farina, flour, including all-purpose flour, and combinations thereof.
Claim 38
Dependent Claim
11 words
The method of claim 24 wherein the pasta flour is semolina.
Claim 39
Dependent Claim
31 words
The method of claim 24 wherein the ingredients of category a.i. further comprise at least one dehydrated vegetable in an amount sufficient to provide uniform moisture content to the pasta product.
Claim 40
Dependent Claim
21 words
The method of claim 24 wherein the olive oil is present in an amount between about 2.0% and 3.0% by weight.
Claim 41
Dependent Claim
24 words
The method of claim 24 wherein the starch complexing agent is selected from the group consisting of glyceryl monostearate, monoglycerides, diglycerides, and combinations thereof.
Claim 42
Dependent Claim
22 words
The method of claim 24 wherein the starch complexing agent is present in an amount from about 0.5% to about 1.2% (FWB).
Claim 43
Dependent Claim
13 words
The method of claim 24 wherein the starch complexing agent is a monoglyceride.
Claim 44
Dependent Claim
35 words
The method of claim 24 wherein the ingredients of category a.i. further comprise at least one flavor component in an amount dependent upon the type of flavor component and the strength of the flavor component.
Claim 45
Dependent Claim
24 words
The method of claim 41 wherein the flavor component includes a dried seasoning present in an amount from about 0.5% to about 10.0% (FWB).
Claim 46
Dependent Claim
15 words
The method of claim 41 wherein the flavor component includes at least one flavor resin.
Claim 47
Dependent Claim
26 words
The method of claim 43 wherein the flavor resin is present in the pasta product in an amount from about 0.1% to about 3.0% by weight.
Claim 48
Independent Claim
18 words
The method of clam 24 further comprising drying the pasta product to a moisture content of about 12%.
Claim 49
Independent Claim
18 words
The method of clam 24 further comprising drying the pasta product to a moisture content of about 12%.
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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) | 1995-06-23 | 1995-12-23 | 1996-06-23 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1999-06-23 | 1999-12-23 | 2000-06-23 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2003-06-23 | 2003-12-23 | 2004-06-23 | $7700.00 | Window Closed / Lapsed |