| |
 |
|
Class Information
Number: 426/557
Name: Food or edible material: processes, compositions, and products > Products per se, or processes of preparing or treating compositions involving chemical reaction by addition, combining diverse food material, or permanent additive > Basic ingredient is starch based batter, dough product, etc. > Alimentary paste
Description: Subject matter involving nonready to eat starch containing dough paste products which are put in a consumable form by cooking in a aqueous medium etc..
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 |
| 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 |
| 7344743 |
Frozen layered pasta product |
Mar. 18, 2008 |
| 7189423 |
pH control of sauces used on acidified pasta or rice |
Mar. 13, 2007 |
| 7179498 |
Frozen pasta product and process |
Feb. 20, 2007 |
| 7094436 |
Frozen product of raw or boiled noodles of Japanese buckwheat (soba) |
Aug. 22, 2006 |
| 6866878 |
Method and apparatus for producing co-extruding pasta |
Mar. 15, 2005 |
| 6855362 |
Enzymatic improvement of pasta processing |
Feb. 15, 2005 |
| 6797308 |
Stabilization of cooked pasta compositions using whey from nisin-producing cultures |
Sep. 28, 2004 |
| 6770312 |
Frozen foods and process for producing the same |
Aug. 3, 2004 |
| 6749878 |
Provision of frozen multi-layered pasta and its preparation for consumption |
Jun. 15, 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 |
| 6551645 |
Process for manufacturing a pasta product |
Apr. 22, 2003 |
| 6541059 |
Process of making instant pasta with improved cooking quality |
Apr. 1, 2003 |
| 6497910 |
Oil absorption retarder |
Dec. 24, 2002 |
| 6482449 |
Enzymatic improvement of pasta processing |
Nov. 19, 2002 |
| 6482461 |
Process of preparing flavored noodles |
Nov. 19, 2002 |
| 6461656 |
Starch phosphate ester for use as an expansion aid |
Oct. 8, 2002 |
| 6455089 |
Method for producing macaroni-type articles |
Sep. 24, 2002 |
| 6428835 |
Shelf-stable filled pasta and methods of making |
Aug. 6, 2002 |
| 6413565 |
Low shear method for making pasta |
Jul. 2, 2002 |
| 6340492 |
Food products suitable for frying after rehydration and process for their production |
Jan. 22, 2002 |
| 6338867 |
Method for the production of paste products |
Jan. 15, 2002 |
| 6326049 |
Pasta manufacturing process |
Dec. 4, 2001 |
| 6322839 |
Psyllium enriched pasta products and method for making same |
Nov. 27, 2001 |
| 6322840 |
Pasta product and manufacture thereof |
Nov. 27, 2001 |
| 6312749 |
Method and apparatus for producing a corrugated pasta sheet, facilitating adherence of sauce to surface |
Nov. 6, 2001 |
| 6268008 |
Composition of nixtamilized maize dough for the production of maize pancakes |
Jul. 31, 2001 |
| 6254906 |
Multilayered pasta-type paste and method for producing same |
Jul. 3, 2001 |
| 6242032 |
Fully cooked, shelf stable or frozen noodles |
Jun. 5, 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 |
| 6203840 |
Process for manufacturing a pasta product |
Mar. 20, 2001 |
| 6203830 |
Method of producing filled pasta |
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 |
| 6187358 |
Method of and apparatus for producing extruded elongate pasta of substantially even lengths |
Feb. 13, 2001 |
| 6146682 |
Wet toasted pasta having improved hot water pour-over rehydration properties and method of manufacture |
Nov. 14, 2000 |
| 6120809 |
System and method for making enhanced cheese |
Sep. 19, 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 |
| 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 |
|
|
|
