Preparation of pasta

Details Preparation of pasta Preparation of pasta

1988-03-25

1989-05-09

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

426274, 426302, 426542, 426557, A21L 116, A23P 108

Patent

active

048288527

ABSTRACT:
A process for the preparation of a precooked pasta product which comprises boiling a raw pasta in acidified water to partially cook the pasta, soaking the partially cooked pasta in acidified water, the cooking and soaking conditions being chosen to give the soaked, partially cooked pasta a pH of from 3.8 to 4.3 and a moisture content of from 61% to 68%, the soaking time being sufficient to enable the partially cooked pasta to absorb a further 3% to 7% water after boiling, coating with acidified cream having a milk fat content from 20% to 40% by weight based on the weight of cream, flush packaging with an inert gas or vacuum packaging, sealing and finally heat processing to complete the cooking.

REFERENCES:
patent: 4552772 (1985-11-01), Saitoh et al.
patent: 4763570 (1988-08-01), Bellanca

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