Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact...
Patent
1997-09-02
1999-07-13
Pratt, Helen
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
426335, 426496, 426502, 426508, 426521, 426532, 426557, A23L 334, A23L 3348
Patent
active
059223812
ABSTRACT:
A process for the production of a pre-cooked, high moisture, shelf-stable or refrigerated acidified filled pasta having a filling within a dough skin which includes mixing pasta ingredients together to form a pasta dough, sheeting the dough to a sheet to form the skin of the filled pasta, encasing a filling having a water activity of from 0.93 to 0.97 and a pH of from 4.6 to 5.6 within the dough sheet to give a raw filled pasta, cooking the raw filled pasta in acidified water to a pH of 4.6 to 5.6 and a moisture content of from 45% to 65% by weight and a water activity of 0.94 to 0.995, and finally packaging the cooked pasta either with heat processing or under modified atmospheric conditions.
REFERENCES:
patent: 2434388 (1948-01-01), Brehm
patent: 4898744 (1990-02-01), Liggett et al.
P. Giavedoni et al., "Beitrag zur Sicherheit und Haltbarkeit von frischen gefulten Teigwaren, abgepackt in modifizierter und in einer Athanol-Gas-Atmosphare," Flesischwirtschaft, vol. 74, No. 6, 1994, pp. 639, 640 and 643-646. (English abstract attached).
M.V. Simpson et al., "Challenge Studies with Clostridium botulinum in a Sous-Vide Spaghetti and Meat-Sauce Product," Journal of Food Protection, vol. 58, No., 3, 1995, pp. 229-234.
Bajracharya Rupak
Baker Janice
Cherian George
Wyant Louise Barbara
Nestec S.A.
Pratt Helen
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