Anti-boil-over compositions and methods for microwave oven cooking of dry pasta

Patent metadata

Field	Value
Publication number	US-9332773-B2
Application number	US-201414153683-A
Country	US
Kind code	B2
Filing date	Jan 13, 2014
Priority date	Dec 2, 2004
Publication date	May 10, 2016
Grant date	May 10, 2016

Abstract

Anti-boil-over compositions and methods are provided that significantly reduce boil-over during microwave oven cooking of pasta relative similar pasta and water mixtures such that oversized containers are not required. Thus, when prepared using limited volume container, the container of cooked pasta appears full.

First claim

What is claimed is:

1. An anti-boil-over composition suitable for use in cooking dried pasta in a microwave oven, said composition comprising 6.06 to about 30 percent acetylated monoglyceride surfactant, about 50 to about 70 percent instant starch, and at least about 15 percent salt; wherein the effective amount of the anti-boil-over composition is capable of reducing boil-over when dried pasta is cooked in water in a limited volume container with microwave oven heating relative to cooking the dried pasta in a similar manner in the limited volume container without the anti-boil-over composition.

2. The anti-boil-over composition of claim 1 , wherein the anti-boil-over composition is in a non-powdered form.

3. The anti-boil-over composition of claim 1 , wherein the instant starch is pregelatinized corn starch or pregelatinized tapioca starch.

4. The anti-boil-over composition of claim 1 , wherein the salt is sodium chloride, potassium chloride, magnesium chloride, or mixtures thereof.

5. The anti-boil-over composition of claim 1 , wherein the instant starch is pregelatinized corn starch or pregelatinized tapioca starch and the salt is sodium chloride, potassium chloride, magnesium chloride, or mixtures thereof.

6. The anti-boil-over composition of claim 1 , wherein the anti-boil-over composition is in a tablet form.

7. The anti-boil-over composition of claim 1 , wherein the anti-boil-over composition is in an agglomerated form.

8. The anti-boil-over composition of claim 1 , wherein the anti-boil-over composition is in a non-powdered form.

9. The anti-boil-over composition of claim 1 , wherein the surfactant is plated or deposited onto the instant starch.

10. An anti-boil-over composition suitable for use in cooking dried pasta in a microwave oven, said composition comprising 6.06 to about 30 percent acetylated monoglyceride surfactant, about 50 to about 70 percent instant starch, and at least about 15 percent salt; wherein the acetylated monoglyceride being plated or deposited onto the instant starch.

Assignees

• Kraft Foods Group Brands Llc

Inventors

• Flaherty Jaime Davis
• Hong Yeong-Ching Albert
• Rains Tia Michelle
• Brose Cecily Elizabeth
• Villota Ricardo
• Ludwig Cathy Jean
• Gaonkar Anilkumar Ganapati
• Kim Dennis Ann

Classifications

• 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

• A23L29/10 Primary

  containing emulsifiers · CPC title

• A23L7/109

  Types of pasta, e.g. macaroni or noodles · CPC title

• A23L1/035

  Human Necessities · mapped topic