Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Animal flesh – citrus fruit – bean or cereal seed material
Patent
1989-03-15
1990-10-23
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Animal flesh, citrus fruit, bean or cereal seed material
426395, 426451, 426532, 426557, A21D 200, A23D 100
Patent
active
049650823
ABSTRACT:
The invention is a process for making packaged uncooked pasta pieces from a feedstock comprising semolina, water and a source of ethyl alcohol wherein the amount of ethyl alcohol is 0.1% to 10% wherein the total moisture content of the feedstock is 26% or less. The extruded pasta can be packaged immediately without any drying step. The extruded pasta when packaged in vapor barrier containers can be sold as "fresh pasta" and may be stored at room temperature on the grocery shelf. The extruded pasta when packaged in a cardboard box will dry to consumer-acceptable dry pasta and can be sold as dry pasta and will keep indefinitely on the grocery shelf.
REFERENCES:
patent: 4540590 (1985-09-01), Harada et al.
An Exhibit relating to a product called Beef Raviolini which is manufactured by Peleon, Inc. of Lakewood, New Jersey.
An Article entitled "Low-Acid Foods Defy Liabilities" by P. C. Vasavada, Ph.D, Prepared Foods, Jun. 1988, pp. 122, 123 and 125.
An Article by J. A. Radley entitled "The Chemistry and Physics of Macaroni Products" from Food Manufacture, Nov. 1952, pp. 436-441.
A New Food Preservation Method "Antimold-102 Employing Alcoholic Vapor"; Packaging Japan, 3(10), 1982, pp. 39-45.
Chawan Dhyaneshwar B.
Matuszak Edward A.
Merritt Carleton G.
Borden Inc.
Czaja Donald E.
Mims Mary S.
Robbins Beatrice N.
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