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Class Information
Number: 426/451
Name: Food or edible material: processes, compositions, and products > Processes > Preparation of product which is dry in final form > Alimentary paste, e.g., macaroni, spaghetti, noodles, etc.
Description: Processes involving the preparation or treatment of nonready to eat food which is prepared from a starch containing dough and which is later put in a consumable form by heating or cooking in an aqueous liquid.
Patents under this class:
| Patent Number |
Title Of Patent |
Date Issued |
| 7452562 |
Method of producing sterilized packed pasta |
Nov. 18, 2008 |
| 7402326 |
Process for producing cooked noodles |
Jul. 22, 2008 |
| 7396554 |
Antioxidant sesame extract |
Jul. 8, 2008 |
| 7374789 |
Process for the preparation of cooked pasta, in particular for the preparation of ready-to-eat meals having a long shelf-life |
May. 20, 2008 |
| 7316827 |
Flour composition containing non-wheat cereal components, and pasta noodles produced therefrom |
Jan. 8, 2008 |
| 7179498 |
Frozen pasta product and process |
Feb. 20, 2007 |
| 7094436 |
Frozen product of raw or boiled noodles of Japanese buckwheat (soba) |
Aug. 22, 2006 |
| 6855362 |
Enzymatic improvement of pasta processing |
Feb. 15, 2005 |
| 6749878 |
Provision of frozen multi-layered pasta and its preparation for consumption |
Jun. 15, 2004 |
| 6740348 |
Press-formed grain snacks and process therefor |
May. 25, 2004 |
| 6720312 |
Method for controlling the membrane structure of a starch granule |
Apr. 13, 2004 |
| 6682769 |
Noodle loosening promoter and method for its production |
Jan. 27, 2004 |
| 6641855 |
Noodles containing tofu puree |
Nov. 4, 2003 |
| 6596331 |
Methods of producing long-life fresh pasta products |
Jul. 22, 2003 |
| 6589585 |
Glass noodle containing genetically modified starch |
Jul. 8, 2003 |
| 6576279 |
Method for thermal processing and acidification of pasta products |
Jun. 10, 2003 |
| 6541059 |
Process of making instant pasta with improved cooking quality |
Apr. 1, 2003 |
| 6482461 |
Process of preparing flavored noodles |
Nov. 19, 2002 |
| 6455089 |
Method for producing macaroni-type articles |
Sep. 24, 2002 |
| 6451367 |
Food compositions including resistant starch |
Sep. 17, 2002 |
| 6428835 |
Shelf-stable filled pasta and methods of making |
Aug. 6, 2002 |
| 6413565 |
Low shear method for making pasta |
Jul. 2, 2002 |
| 6326049 |
Pasta manufacturing process |
Dec. 4, 2001 |
| 6322840 |
Pasta product and manufacture thereof |
Nov. 27, 2001 |
| 6303174 |
Food compositions including resistant starch |
Oct. 16, 2001 |
| 6254906 |
Multilayered pasta-type paste and method for producing same |
Jul. 3, 2001 |
| 6224931 |
Method of producing dry noodles |
May. 1, 2001 |
| 6221408 |
Pasta composites and process therefor |
Apr. 24, 2001 |
| 6217918 |
Microwavable pasta in a bowl |
Apr. 17, 2001 |
| 6210735 |
Process for producing quick-boiling or instant cooking pastas and noodles |
Apr. 3, 2001 |
| 6203830 |
Method of producing filled pasta |
Mar. 20, 2001 |
| 6203840 |
Process for manufacturing a pasta product |
Mar. 20, 2001 |
| 6197360 |
Processes for the production of noodles by machines |
Mar. 6, 2001 |
| 6187364 |
Encapsulation of pasta product portions with an edible substance for improved cooking properties |
Feb. 13, 2001 |
| 6146682 |
Wet toasted pasta having improved hot water pour-over rehydration properties and method of manufacture |
Nov. 14, 2000 |
| 6136355 |
Process for producing as-packaged instant cooking pastas and noodles |
Oct. 24, 2000 |
| 6120826 |
Noodle product of the Koay Teow type |
Sep. 19, 2000 |
| 6113951 |
Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpio |
Sep. 5, 2000 |
| 6110519 |
Process for preparing fully cooked packaged shelf stable or frozen noodles |
Aug. 29, 2000 |
| 6106882 |
Wet toasted pasta and method of manufacture |
Aug. 22, 2000 |
| 6083551 |
Noodles/vermicelli from maize (corn, Zea mays L.) and a process for its preparation |
Jul. 4, 2000 |
| 6045851 |
Method of producing puffed pasta products |
Apr. 4, 2000 |
| 6042867 |
Flour blends for breads, cakes, or noodles, and foods prepared from the flour blends |
Mar. 28, 2000 |
| 6042866 |
Preparation of instant fried noodles |
Mar. 28, 2000 |
| 6022575 |
Method to prevent starch retrogradation in pasta products |
Feb. 8, 2000 |
| 6017573 |
Process for preparing intermediate moisture pasta product |
Jan. 25, 2000 |
| 6004608 |
Method for reducing flexible packaging perforations from dried pasta noodles |
Dec. 21, 1999 |
| 6004602 |
Method for bonding food particles |
Dec. 21, 1999 |
| 5997931 |
Process for blanching or cooking pasta |
Dec. 7, 1999 |
| 5989620 |
Production of legume pasta products by a high temperature extrusion process |
Nov. 23, 1999 |
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