Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1997-09-10
1999-06-29
Cano, Milton
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426325, 426326, 426335, A23L 300, A23L 33454, A23L 116
Patent
active
059166207
ABSTRACT:
A shelf-stable, uncooked or partially cooked moist pasta is produced by treating freshly extruded or sheeted pasta with steam to set the pasta surface, immersing the steam treated pasta in an aqueous solution containing acidulants and/or humectants, partially drying to remove surface moisture, sealing the pasta in a container, and thermally pasteurizing the pasta while it is in the container using conventional thermal processes or microwave treatment. The pasta thus produced is shelf-stable under non-refrigerated conditions and has an equivalent or better texture, color and flavor than commercially available, fresh refrigerated pastas.
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Desrosier, et al., Dec. 10, 1979, The Technology of Food Preservation.
Cano Milton
CPC International Inc.
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