To produce an injection molded pasta product which is a three- dimensional pasta product having good organoleptic properties comparable to those of a traditional pasta product by producing the pasta product according to injection molding.
This injection molded pasta product is obtained by the production according to injection molding. The moisture content of the pasta product is preferably 4-32%. The pasta product can be produced by a method, etc., for kneading a starting raw material mixture comprising, e.g. (A) a grain flour or a semolina, (B) water and (C), as necessary, a wheat protein, a soft wheat flour, an egg material, common salt, a spice, etc., and having preferably 10-30% moisture content and carrying out the injection molding of the resultant dough. Durum wheat or hard wheat, rice and/or corn are used as the grains. The injection molding is preferably performed with an apparatus comprising an injection element and a molding element.
Odermatt, Robert Gerlad
Halden, Jonas P.
Next Patent: FOOD MATERIAL UTILIZING COMPONENT OF SOYBEAN GLYCOSIDE