Process for preparing fully cooked packaged shelf stable or froz

Details Process for preparing fully cooked packaged shelf stable or froz Process for preparing fully cooked packaged shelf stable or froz

1998-12-28

2000-08-29

Bhat, Nina

Food or edible material: processes, compositions, and products

Processes

Packaging or treatment of packaged product

426407, 426451, 426516, 426517, A23L 116

Patent

active

061105198

ABSTRACT:
A full moisture, shelf stable or frozen noodle product having a dry matter content between about 30% to about 45% by weight. This product contains a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, and an oil. If desired, an acid can be included to provide a pH between about 3.7 to about 4.5.

REFERENCES:
patent: 4544563 (1985-10-01), Lechthaler
patent: 4844936 (1989-07-01), Cox et al.
patent: 5211977 (1993-05-01), Hauser et al.
patent: 5332587 (1994-07-01), Howard et al.

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