Process for producing rapid-cooking pastas having good keeping q

Details Process for producing rapid-cooking pastas having good keeping q Process for producing rapid-cooking pastas having good keeping q

1983-12-22

1985-09-10

Yoncoskie, Robert

Food or edible material: processes, compositions, and products

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

Including step of packaging

426407, 426451, 426557, A21D 200, A23L 116

Patent

active

045405905

ABSTRACT:
A mixture of wheat and a suitable amount of water is kneaded to form dough, which is fed into a cylinder and extruded through a die at a pressure of 50 kg/cm.sup.2 or higher into an atmosphere having a degree of vacuum of not higher than 650 mmHg. The resulting strands are cut to desired lengths and dried to a moisture content of 26.+-.4%. The dried strands are put in heat-resistant packages, which are sealed and sterilized by heating the contents at a temperature between 70.degree. and 95.degree. C. The resulting pasta can be reconstituted to the ready-to-eat state by boiling for about 4 minutes.

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