The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Apr. 16, 1996
Filed:
Oct. 04, 1994
Ricardo Villota, Lake Zurich, IL (US);
Richard C Maksimoski, Gurnee, IL (US);
Scot A Irvin, Grayslake, IL (US);
Kraft Foods, Inc., Northfield, IL (US);
Abstract
A method is provided for the production of vegetable or herb pasta, especially thin-walled vegetable or herb pasta, containing high levels of vegetable solids, i.e., about 4 to about 15 weight percent vegetable solids, or high levels of herb solids, i.e., about 2 to 15 weight percent herb solids. Vegetable pasta can be prepared using vegetable solids derived from beet, broccoli, carrot, celery, corn, green pepper, red pepper, spinach, tomato, and the like. Herb pasta can be prepared using herb solids derived from oregano, basil, coriander, tarragon, onion, parsley, sage, garlic, and the like. Such vegetable and herb pastas are produced by carefully drying the formed pasta shapes under high temperature and low relative humidity conditions, whereby the vegetable or herb pasta is obtained with a moisture content of about 11 to about 13 weight percent and vegetable solids content of about 4 to about 15 weight percent or herb solids content of about 2 to about 15 weight percent, wherein the pasta has, after processing and subsequent cooking, good color, texture, integrity, and vegetable or herb flavor. The vegetable and herb pastas produced by this method also have excellent storage stability.