公开(公告)号：US3762931A

公开(公告)日：1973-10-02

申请号：US3762931D

申请日：1970-12-02

Applicant: PATENT TECHNOLOGY

Inventor： CRAIG T ,  HENIKA R ,  HOYER W

IPC: A23L7/109 ,  A23L1/16

CPC classification number: A23L7/109

Abstract: An improved process for making macaroni products (alimentary pastes including vermicelli, spaghetti, noodles, macaroni, etc.) involving the steps of mixing essential paste forming ingredients including semolina and water with one or more paste modifying agents from the group of whey solids and edible sulfhydryl reducing substances (cysteine, glutathione and sulfite salts). Mixing and extrusion of the paste to form desired macaroni products is more easily accomplished in the presence of the indicated paste modifying agents, and can be accomplished with substantially reduced amounts of process water. The extruded products are characterized by reduced moisture content, improved surface characteristics, and substantially decreased drying requirements (time and energy). The improved characteristics of the extruded products permit use, as is (in canning or wet packaging operations), or, alternatively, drying and packaging in substantially reduced periods of time.