Carleton G. Merritt - Phoenix NY Nancy E. Dermody - Camillus NY
Assignee:
Borden, Inc. - Columbus OH
International Classification:
A23L 116
US Classification:
426270
Abstract:
The invention relates to a process for preserving the color and texture of vegetable pasta, wherein the color of the vegetable pasta is derived from chlorophyll-containing vegetable matter added to alimentary paste at a pH above 7. The color preservation is enhanced by the presence or addition of a cation selected from the group consisting of magnesium, zinc, copper, calcium, and aluminum cations.
Method Of Making Macaroni Or Noodle Products Using A Low Moisture Content Alimentary Paste
Romeo J. Ventres - New York NY Edward A. Matuszak - Liverpool NY Carleton G. Merritt - Phoenix NY
Assignee:
Borden, Inc. - Columbus OH
International Classification:
A23P 112 A23L 116
US Classification:
426557
Abstract:
A method for making shaped pasta products having a reduced moisture content. The drying requirements for these shaped pasta products are substantially reduced permitting a substantial savings in energy and time. Processing at reduced moisture levels is accomplished by operating at higher extrusion temperatures. The temperature is selected so as to avoid cooking the extruded alimentary pastes. Dried, uncooked pastas having a unique appearance are also provided.
Carleton G. Merritt - Phoenix NY Stephen R. Gillmore - Cato NY
Assignee:
Borden, Inc. - Columbus OH
International Classification:
A23L 136
US Classification:
426272
Abstract:
A free-flowing uniformly flavorant coated unpopped corn and method of preparation thereof wherein the unpopped corn is essentially oil and fat-free and retains a substantial amount of added salt and flavorant upon popping in a hot air popper comprising unpopped corn coated with an adherent flavoring consisting essentially of an edible adhesive, e. g. gelatin, an edible salt and optional colorants and flavors.
A free flowing, spray dried, rod-shaped particulate product, which is readily redispersible in water, is produced by preparing an aqueous solution of an encapsulating material, forming a dispersion by adding an active material to the solution, and spray drying the dispersion through a nozzle having a relatively small vortex device and a relatively large orifice. Relative weight of the encapsulating material to the total weight of the encapsulating material and water is at least 55% and viscosity of the dispersion is at least about 300 cps measured at 70. degree. C.
Carleton G. Merritt - Phoenix NY Stephen R. Gillmore - Cato NY Nancy E. Dermody - Camillus NY
Assignee:
Borden, Inc. - Columbus OH
International Classification:
A23L 110 A23L 116 A23L 300
US Classification:
426120
Abstract:
Fully cooked, starchy foodstuffs, such as rice and pasta, are preserved against microbiological spoilage by treatment with a predetermined quantity of an edible acid. Packages of fully cooked starchy foodstuffs are provided which are self-stable for periods in excess of 6 months and are neutralized to a proper pH to avoid sourness. Ready-to-eat meals of neutralized acid preserved starchy foodstuffs are also provided. Edible alkaline neutralizing agents are used to balance the pH. Also provided are methods for producing shelf-stable packages of fully cooked, starchy foodstuffs wherein measured quantities of acid are introduced to fully cooked, starchy foodstuffs to inhibit microbiological growth.
Use Of Propylene Glycol Aliginate To Improve The Texture Of Cooked Pasta And Pasta-Like Foods
Dhyaneshwar Bhujangarao Chawan - Liverpool NY Carleton George Merritt - Phoenix NY Edward Albert Matuszak - Liverpool NY
Assignee:
Borden Foods Corporation - Columbus OH
International Classification:
A23L 116
US Classification:
426557
Abstract:
A method is disclosed which uses propylene glycol alginate to improve the texture of food compositions. Pasta is provided which exhibits improved texture retention after refrigeration or freezing. In addition, the use of propylene glycol alginate allows the use of non-wheat flours, such as oat flour, corn flour, corn starch, pea flour, lima bean flour, soybean flour, and navy bean flour in the production of pasta-like foods.
Scot A. Irvin - Baldwinsville NY Carleton G. Merritt - Phoenix NY Raymond G. Kowalski - Weedsport NY
Assignee:
Borden, Inc. - Columbus OH
International Classification:
A23L 100
US Classification:
426557
Abstract:
A method of forming extruded pasta shapes is disclosed. The method comprises forming pasta shaped by feeding a feedstock comprises of glutinous flour and water to an extruder that is equipped with a die plate having a plurality of holes, and extruding said alimentary paste through the holes in the extruder die plate by internal pressure. Extrusion is performed in such a manner that the extruded alimentary paste remains substantially uncooked. The improvement provided by the invention comprises heating the extruder die plate to a temperature of at least about 130. degree. F. (about 54. degree. C. ), and preferably about 160. degree. F. (about 71. degree. C. ), in order to attain the advantages of the invention. In a preferred embodiment, a coating is provided on a portion of the interior of the holes such that heat transfer to the paste is substantially inhibited until the cross section of the hole has reached its smallest value. A heated extrusion die plate and the shaped alimentary paste prepared therewith are also disclosed.
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Tift Merritt - Broken
Music video by Tift Merritt performing Broken. (C) 2008 Concord Music ...