Preparation of filled pastas
US5922381A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Sep 2, 1997 |
| Grant date | Jul 13, 1999 |
| Priority date | — |
| Expiry date | Sep 2, 2017 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L7/11
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for the production of a pre-cooked, high moisture, shelf-stable or refrigerated acidified filled pasta having a filling within a dough skin which includes mixing pasta ingredients together to form a pasta dough, sheeting the dough to a sheet to form the skin of the filled pasta, encasing a filling having a water activity of from 0.93 to 0.97 and a pH of from 4.6 to 5.6 within the dough sheet to give a raw filled pasta, cooking the raw filled pasta in acidified water to a pH of 4.6 to 5.6 and a moisture content of from 45% to 65% by weight and a water activity of 0.94 to 0.995, and finally packaging the cooked pasta either with heat processing or under modified atmospheric conditions.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.