Process for preparing low-viscous pasta sauce contained in conta

Details Process for preparing low-viscous pasta sauce contained in conta Process for preparing low-viscous pasta sauce contained in conta

1996-03-12

1998-07-28

Cano, Milton

Food or edible material: processes, compositions, and products

Packaged or wrapped product

426589, 426658, 426661, A23L 139

Patent

active

057860092

ABSTRACT:
A process for preparing a low-viscous pasta sauce contained in a container, comprising using 10 to 65% by weight of the water to be used in the formulation of a pasta sauce, 0.5 to 5.5% by weight of a waxy starch, and, if necessary, 0.5 to 3% by weight of wheat starch, based on the total weight of the pasta sauce immediately before being loaded into a container, together with other raw materials for the pasta sauce to prepare a condensed pasta sauce having a viscosity of 1,000 to 20,000 cp at 70.degree. to 90.degree. C., loading the condensed pasta sauce into the container, and loading the remaining water into the container after, simultaneously with, or before the loading of the condensed pasta sauce into the container, followed by a sterilization treatment by heating to make a pasta sauce having a viscosity of 500 cp or less at normal temperatures (25.degree. C.).

REFERENCES:
patent: 3959514 (1976-05-01), Eastman
patent: 3987207 (1976-10-01), Spaeti et al.
patent: 4038482 (1977-07-01), Eastman
patent: 4303451 (1981-12-01), Seidel et al.
patent: 4428972 (1984-01-01), Wurzburg et al.
patent: 5178895 (1993-01-01), Duckworth
patent: 5308637 (1994-05-01), Richards et al.
patent: 5360624 (1994-11-01), Okura et al.

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