Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Including step of packaging
Patent
1995-01-11
1997-12-09
Weinstein, Steven
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Including step of packaging
426326, 426335, 426557, A23L 300, A23L 33454, A23L 116
Patent
active
056958013
ABSTRACT:
A shelf-stable, uncooked or partially cooked moist pasta is produced by treating freshly extruded or sheeted pasta with steam to set the pasta surface, immersing the steam treated pasta in an aqueous solution containing acidulants and/or humectants, partially drying to remove surface moisture, sealing the pasta in a container, and thermally pasteurizing the pasta while it is in the container using conventional thermal processes or microwave treatment. The pasta thus produced is shelf-stable under non-refrigerated conditions and has an equivalent or better texture, color and flavor than commercially available, fresh refrigerated pastas.
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Technology of Food Preservation pp. 290-299 4th Ed, Desrosier et al, Avi Publ 1977.
CPC International Inc.
Weinstein Steven
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