Nestec S.a.

Ernest Kemp Gum

Jau Y Hsu

Elaine Regina Wedral

Eldon C Lee

Hyung Wook Kim

Louise Barbara Wyant

Kaj F Knudsen

A tamale roll prepared from a dough comprising from 1 to 15% by weight of wheat gluten in the presence of a humectant such as glycerol and/or maltodextrin, processes for preparing the tamale roll by steaming tamale shape dough followed by freezing or packaging in nitrogen gas, carbon dioxide or their combinations and kept refrigerated. An edible filling such as a meat or cheese filling may be placed on the tamale roll to make a tamale for serving.

Tamale product

According to the present invention, there is provided a process for the preparation of a fully cooked shelf stable or refrigerated acidified pasta product which includes the steps of mixing pasta ingredients with an encapsulated, hot water soluble/cold water insoluble edible acid, forming the dough into a pasta, steaming the pasta a first time, then treating the steamed pasta with water, afterwards steaming the pasta a second time and finally packaging the twice steamed pasta either with heat processing or under modified atmospheric conditions.

Preparation of pastas

To obtain increased yields of soluble solids extracted from tea leaves and to improve the flavor of extracts obtained by acid hydrolysis of spent tea residue obtained from aqueous extraction of tea leaves, spent tea residue is hydrolyzed with an acid catalyst at a temperature of from 170.degree. C. to 250.degree. C. and at a pressure of from 120 psig to 600 psig for a period of from 5 seconds to 120 seconds to obtain an extract.

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New Fairfield, CT, United States of America

Ernest Kemp Gum