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Food Or Edible Material: Processes, Compositions, And Products > Products Per Se, Or Processes Of Preparing Or Treating Compositions Involving Chemical Reaction By Addition, Combining Diverse Food Material, Or Permanent Additive > Basic Ingredient Is Starch Based Batter, Dough Product, Etc. > Alimentary Paste Alimentary PasteAlimentary Paste patent applications listed are from June 2005 to current and include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.06/28/07 - 20070148302 - Nutritionally enhanced pasta The invention provides for the use of a texture modifying agent added to nutritionally enhanced pasta dough, such as pasta dough with high levels of protein, so that a pasta product can be produced with a quality similar to that of conventional pasta. The texture modifying agent, which preferably includes ... 05/31/07 - 20070122537 - Hard wheat pasta with high alimentary bran content and process for the production thereof A hard wheat pasta containing bran, wherein the bran has a total fibre content comprised between 30 and 36% and a protein content comprised between 15 and 19% (% in weight of the total weight of the bran); such pasta preferably has a bran content comprised between 5 and 30% ... 04/26/07 - 20070092621 - Method and apparatus for manufacturing noodles for cold noodle dish through extrusion Disclosed herein are a method of and an apparatus for manufacturing cold noodles exhibiting the thin and chewy texture unique to fresh noodles, in a continuous manner through extrusion, by which the extruded noodle strips can be prevented from undergoing puffing, weight deviation and agglomeration, so as to increase the ... 04/05/07 - 20070077340 - Method for producing frozen oden The purpose of the present invention is to provide a method for producing a frozen Oden, which has a good taste after heating, and which is not required to be constantly boiled, such as, at a convenience store, and can be subsequently heated quickly in response to an order to ... 02/08/07 - 20070031564 - Gluten-free pasta and dough, use of the dough and process for preparing them The present invention relates to a gluten-free pasta and dough, use of the dough and process for preparing them; the pasta and dough of the invention comprise naturally gluten-free raw source of starch, gluten-free flour, gluten-free protein source and a gluten-free emulsifier. The pasta of the invention shows a glycemic ... 08/17/06 - 20060182866 - Homogenising mixer A homogenising and kneading mixer comprising a premixer (12) placed upstream from a kneader and at least two kneading screws (20, 21) in turn connected with a vacuum tank (37) feeding final compression screws (44), in which the kneader has a containment cylinder (19a, 19b) and respective kneading screws (20, ... 06/22/06 - 20060134295 - High-fiber, high-protein pasta and noodle products The present invention generally pertains to new and useful pasta and noodle products with high-fiber and high-protein contents. The pasta and noodle products are made from non-traditional materials comprising a synthetic flour mixture. The synthetic flour mixture includes a resistant starch, having a total dietary fiber content between about 10% ... 06/08/06 - 20060121169 - Artistic pasta and method of making Artistic pastas and techniques for making the same. The pastas include a design that is built onto a carrier layer using various colored pasta doughs, where details of the design are selectively colored and shaped, thereby breathing an artistic quality into the pasta. The details of the design may further ... 06/08/06 - 20060121168 - Anti-boil-over compositions and methods for microwave oven cooking of dry pasta 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. ... 06/01/06 - 20060115567 - Method of improving the hydration of pasta and preparation of pasta products A method of improving the hydration of pasta or pasta products, comprising adding to the pasta or to pasta dough or to pasta dough ingredients an effective amount of an oxidoreductase which is at least capable of oxidizing a carbohydrate. Preferably the oxidoreductase is at least capable of oxidizing maltose. ... 12/08/05 - 20050271787 - High protein, low carbohydrate pasta The present invention provides high protein, low carbohydrate pastas that are also low in fiber. Specifically, a pasta comprising, by weight, at least about 55% protein, about 10% or less fiber, and at least about 4% fat is provided. The pastas also comprise less than about 30% total carbohydrate by ... 12/01/05 - 20050266136 - Roller for forming noodles and the like A roller (1) for forming noodles and the like (W) comprises a roller body (2), an intermediate layer (4) and a fluoropolymer layer (3). The intermediate layer (4) is formed from a thermally sprayed material with open cells such as a ceramic. The open cells of the intermediate layer (4) ... 11/24/05 - 20050260321 - Low carbohydrate pasta An edible pasta product containing semolina flour, eggs, and soy protein isolate is disclosed. In certain embodiments the pasta product contains at least 5 percent semolina flour, less than 35 percent by dry weight whole pasteurized eggs, and from 20 to 40 percent soy protein isolate. The edible pasta product ... 09/08/05 - 20050196507 - Heat tolerant farinaceous-based food product This invention is directed to a farinaceous-based food product. The food product has a protein additive and a hydrophobic ester and it is dried in a manner to give a cross-section of the same a scanning electron microscopy image that visually displays substantially no protein fiber gaps or voids at ... 09/08/05 - 20050196506 - Process of manufacturing low protein flour pasta The invention is directed to a method of producing a dried pasta from low protein flour and to the dried pasta produced from the low protein flour. Low protein flour and water are blended to produce a pasta dough with a moisture content of about 25 to about 45 percent. ... 07/07/05 - 20050147726 - Noodle product including vegetables-containing teabag and oil-excluding fumigated noodle, and package for noodle and soup Disclosed is a noodle product including a teabag charged with powders, pellets of flakes of radish juice, bean sprout juice, green tea leaves, large green onion, green chili pepper, dried fragrant mushroom, sea tangle, garlic, onion and/or dried pollack shreds, and an oil-free, flavor-infused noodle. A package for noodle and ... ### FreshPatents.com Support |