Food or edible material: processes – compositions – and products – Fermentation processes – Material is mammal or fowl derived
Patent
1987-12-22
1989-10-24
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Fermentation processes
Material is mammal or fowl derived
426399, 426418, 426458, 426521, A23L 1162
Patent
active
048761044
ABSTRACT:
The present invention is concerned with preparing and preserving fresh pasta which maintains its freshness for up to 120 days comprising, preparing a uniform blend having a moisture of up to 30%, conditioning the uniform blend by compacting same into a dough sheet having thickness of at least 0.03 inches; cutting the dough into its desired shape or form; subjecting the cut dough to dry heat to partially dry its external surface; pasteurizing the dough by subjecting it to steam; cooling the pasteurized dough to a temperature between 30.degree. F. and 50.degree. F.; packaging the cooled pasteurized dough in a modified atmosphere environment; and storing the packaged dough for extended periods of time at temperatures ranging from 40.degree. F. to 50.degree. F.
REFERENCES:
patent: 3219456 (1965-11-01), Matz et al.
patent: 4493850 (1985-01-01), Fioravanti
Sunset Ed., Sunset Italian Cook Book, Apr. 1975, Lane Books, Mehlo Park, Calif., pp. 26-27.
Food Engineering, Dec. 1986, pp. 28 and 29.
DiGiacomo Ralph
Liggett Louis
McGuire Michael
Palmer Marcia
Czaja Donald E.
Donovan Daniel J.
General Foods Corporation
Pratt H.
Savoie Thomas R.
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