Preparation of shelf-stable filled pastas

Details Preparation of shelf-stable filled pastas Preparation of shelf-stable filled pastas

1997-08-25

1999-12-14

Weinstein, Steven

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Including step of packaging

426324, 426326, 426275, 426297, 426 94, 426557, A23L 1162, A23L 116

Patent

active

060014059

ABSTRACT:
A process for the production of a pre-cooked, high moisture, shelf-stable or refrigerated, acidified filled pasta comprising a filling within a dough skin which comprises mixing pasta ingredients together to form a pasta dough, forming the dough into a sheet suitable to form the skin of the filled pasta, encasing a filling having a water activity of less than 0.93 and a pH of above 4.6 within the dough sheet to give a raw filled pasta, cooking the raw filled pasta in acidified water to a pH of above 4.6 to a moisture content of from 55 to 70% by weight, partially drying to achieve a moisture content of from 40 to 55% and a water activity of less than 0.93, and finally packaging the cooked pasta either with heat processing or under modified atmospheric conditions.

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