Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Including step of packaging
Patent
1983-12-07
1986-07-01
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Including step of packaging
426401, 426557, 426131, A23L 300, A23L 116
Patent
active
045979766
ABSTRACT:
Pasta containing products are formulated and produced under conditions which enable the product, when packed in sealed containers, to be thermally processed under conditions which render the product commercially sterile, but do not adversely affect the texture, taste or appearance of the product. The pasta and each of the other components of the product, such as meat and sauce, are formulated and/or processed to have an equilibrium pH of less than 4.6, and are hot filled into containers, which after sealing do not require retorting, but are heat processed under conditions to provide a sterilizing value equivalent to about 10 minutes at 200.degree. F. to render the product commercially sterile. Pasta containing products such as spaghetti with meat sauce, beef ravioli with meat sauce, and the like, produced in accordance with the present invention, have a firmness and texture superior to conventionally retorted pasta products.
REFERENCES:
patent: 4394397 (1983-07-01), Lometillo et al.
Lueck (Director) The Canned Food Reference Manual, 2nd Ed. American Can Company, N.Y., 1943, pp. 448-450.
Doster Robert C.
Kahn Karen F.
Jones Raymond N.
King Elizabeth A.
Nestec S.A.
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