Pasta with reduced gluten

Patent metadata

Field	Value
Publication number	US-11278043-B2
Application number	US-201515503927-A
Country	US
Kind code	B2
Filing date	Aug 3, 2015
Priority date	Aug 20, 2014
Publication date	Mar 22, 2022
Grant date	Mar 22, 2022

Abstract

A filled gluten-free or low-gluten pasta product, such as ravioli, tortellini, agnolotti or the like, wherein said pasta incorporates a low-gluten or gluten free flour and xanthan gum and is produced by cold extrusion.

First claim

The invention claimed is:

1. A method of manufacturing a gluten-free pasta product, wherein said pasta product incorporates a gluten-free flour and xanthan gum, said method incorporating the steps of:
mixing at least the gluten-free flour and the xanthan gum to form a mixture;
cold extruding said mixture to form pasta sheets; and
forming the pasta product with a desired shape from the pasta sheets, wherein the pasta product has a moisture content above 28%, the pasta product is a non-filled pasta product, the extrusion temperature is 32° C., and the pressure is 80 Bar.

2. A method of manufacturing a gluten-free pasta product, wherein said pasta product incorporates a gluten-free flour and xanthan gum, said method incorporating the steps of:
mixing at least the gluten-free flour and the xanthan gum to form a mixture;
cold extruding said mixture to form pasta sheets; and
forming the pasta product with a desired shape from the pasta sheets, wherein the pasta product has a moisture content above 28%, the extrusion temperature is in the range 25-26° C., and the pressure is in the range 39-40 Bar, the method further comprising adding a pasta filling to the pasta product such that the pasta product is a filled pasta product.

3. The method of claim 2 , wherein the pasta product further incorporates guar gum.

4. The method of claim 3 , wherein the pasta product further incorporates rice flour.

5. The method of claim 4 , wherein the pasta product further incorporates potato starch or tapioca starch.

6. The method of claim 5 , wherein the pasta product further incorporates at least 10% by mass of fresh egg.

7. The method of claim 6 , wherein the xanthan gum comprises between about 2.0% and about 3.0% of the pasta product.

8. The method of claim 7 , wherein the pasta product further incorporates 25% or 26% by mass of water.

9. A method of manufacturing a gluten-free pasta product, wherein said pasta product incorporates a gluten-free flour and xanthan gum, said method incorporating the steps of:
mixing at least the gluten-free flour and the xanthan gum to form a mixture;
cold extruding said mixture to form pasta sheets, wherein cold extruding the mixture into the sheets includes cold extruding the mixture into the sheets at a temperature of ≤34° C. and at a pressure of ≥75 Bar; and
forming the pasta product with a desired shape from the pasta sheets, wherein the pasta product has a moisture content above 28%.

Assignees

• Gen Mills Inc

Inventors

• Vlatis Roula

Classifications

• A23L33/10

  using additives (addition of substantially indigestible substances A23L33/21) · CPC title

• A23L7/11 Primary

  Filled, stuffed or multilayered pasta · CPC title

• A23L29/269

  of microbial origin, e.g. xanthan or dextran · CPC title

• A23L7/111

  Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package · CPC title

• A23L29/212

  Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L29/30) · CPC title