Bestfoods

Cpc International, Inc.

Other

Nam H Oh

Edward J Meyers

Silverio Luiz Tecedor

Richard F Schryer

Nelson J Beall

Stephen Anthony Gaeta

Shiowshuh Sheen

Harry A Rubbright

M Debbie Meiners

M Magdy Hefnawy

Rafael Carlos Marfil

Francisco Javier Perez

Eduardo Rios

A process for making pre-cooked pasta from freshly extruded pasta dough and pastas made by the method. The process involves steaming freshly extruded pasta dough, soaking the steamed dough, removing excess moisture from the surface of the pasta dough and toasting. The desired textural attributes can be achieved by manipulating the processing conditions and the moisture content of the pasta dough. The pre-cooked pasta is particularly suited for hot or boiling water pour-over preparation or microwave cooking.

Process of making instant pasta with improved cooking quality

A sock includes a foot covering section that covers a wearer's foot when the sock is worn and a tube section that extends over the wearer's ankle and part way up the wearer's calf when the sock is worn. The tube section has a top rim located near the wearer's calf. A sock supporting band of elastic material or the like is located in the tube section near the ankle of the wearer when the sock is worn. The sock supporting band is spaced apart from the top rim of the sock and is located to engage the ankle of the wearer whereby the sock is supported near the wearer's ankle rather than near the wearer's calf.

Sock with an ankle-located support

A convenience food product comprising a microwavable pasta packaged in a container which facilitates even cooking in a microwave oven. The product can further comprise an improved hydratable sauce in the form of granules which tend not to form clumps upon the addition of water or milk and requires minimal stirring.

Microwavable pasta in a bowl

Wet toasted pasta products that are quick cooking and have the appearance and texture of regular pasta have now been developed. The products are partially pre-cooked and they have a unique internal porous structure that provides a low density and quick cooking characteristics. The products also are characterized by excellent cooked yield properties. The method of making the products involves sheeting or extrusion under no vacuum or low vacuum followed by toasting under controlled conditions to obtain partially pre-cooked pasta.

Wet toasted pasta having improved hot water pour-over rehydration

Wet toasted pasta and method of manufacture

A shelf-stable, uncooked or partially cooked moist pasta is produced by treating freshly extruded or sheeted pasta with steam to set the pasta surface, immersing the steam treated pasta in an aqueous solution containing acidulants and/or humectants, partially drying to remove surface moisture, sealing the pasta in a container, and thermally pasteurizing the pasta while it is in the container using conventional thermal processes or microwave treatment. The pasta thus produced is shelf-stable under non-refrigerated conditions and has an equivalent or better texture, color and flavor than commercially available, fresh refrigerated pastas.

Shelf stable moist pasta

Method of making shelf stable moist pasta

Growing community of inventors

Warren, NJ, United States of America

Nam H Oh