Method for manufacturing fresh pasta
US-2015313263-A1 · Nov 5, 2015 · US
Process for producing frozen gratin
US2016007637A1 · US · A1
| Field | Value |
|---|---|
| Publication number | US-2016007637-A1 |
| Application number | US-201414767310-A |
| Country | US |
| Kind code | A1 |
| Filing date | Mar 24, 2014 |
| Priority date | Mar 25, 2013 |
| Publication date | Jan 14, 2016 |
| Grant date | — |
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Abstract
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A frozen gratin production method involves: obtaining fresh pasta by extruding a dough including durum wheat flour at a pressure of from 100 to 200 kgf/cm 2 ; boiling and cooking the fresh pasta; and then freezing the boiled-and-cooked fresh pasta together with a sauce. It is suitable to use, as the aforementioned dough, a dough including from 2 to 6 parts by mass of a vegetable protein with respect to 100 parts by mass of the durum wheat flour. It is also suitable to boil and cook the fresh pasta such that the yield-after-boiling of the fresh pasta is from 190% to 250%.
First claim
Opening claim text (preview).
1 . A method for producing a frozen gratin, comprising: obtaining fresh pasta by extruding a dough including durum wheat flour at a pressure of from 100 to 200 kgf/cm 2 ; boiling and cooking the fresh pasta; and then freezing the boiled-and-cooked fresh pasta together with a sauce. 2 . The frozen gratin production method according to claim 1 , wherein a dough including from 2 to 6 parts by mass of a vegetable protein with respect to 100 parts by mass of the durum wheat flour is used as said dough. 3 . The frozen gratin production method according to claim 1 , wherein the fresh pasta is boiled and cooked such that the yield-after-boiling of the fresh pasta is from 190% to 250%. 4 . The frozen gratin production method according to claim 1 , wherein extrusion is performed such that the fresh pasta has a thickness of from 1.0 to 1.8 mm. 5 . The frozen gratin production method according to claim 2 , wherein the fresh pasta is boiled and cooked such that the yield-after-boiling of the fresh pasta is from 190% to 250%. 6 . The frozen gratin production method according to claim 2 , wherein extrusion is performed such that the fresh pasta has a thickness of from 1.0 to 1.8 mm. 7 . The frozen gratin production method according to claim 3 , wherein extrusion is performed such that the fresh pasta has a thickness of from 1.0 to 1.8 mm. 8 . The frozen gratin production method according to claim 5 , wherein extrusion is performed such that the fresh pasta has a thickness of from 1.0 to 1.8 mm.
Assignees
Inventors
Classifications
Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title
- A23L7/109Primary
Types of pasta, e.g. macaroni or noodles · CPC title
Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof (preservation thereof A23B) · CPC title
Vegetable proteins · CPC title
Human Necessities · mapped topic
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- What does patent US2016007637A1 cover?
- A frozen gratin production method involves: obtaining fresh pasta by extruding a dough including durum wheat flour at a pressure of from 100 to 200 kgf/cm 2 ; boiling and cooking the fresh pasta; and then freezing the boiled-and-cooked fresh pasta together with a sauce. It is suitable to use, as the aforementioned dough, a dough including from 2 to 6 parts by mass of a vegetable protein with re…
- Who is the assignee on this patent?
- Nisshin Foods Inc
- What technology area does this patent fall under?
- Primary CPC classification A23L7/109. Mapped technology areas include Human Necessities.
- When was this patent published?
- Publication date Thu Jan 14 2016 00:00:00 GMT+0000 (Coordinated Universal Time) (A1). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 8 related publications on this page (citations in our corpus or others sharing the same primary CPC).