Preparation of shelf-stable filled pastas
US6001405A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Aug 25, 1997 |
| Grant date | Dec 14, 1999 |
| Priority date | — |
| Expiry date | Aug 25, 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 comprising a filling within a dough skin which comprises mixing pasta ingredients together to form a pasta dough, forming the dough into a sheet suitable to form the skin of the filled pasta, encasing a filling having a water activity of less than 0.93 and a pH of above 4.6 within the dough sheet to give a raw filled pasta, cooking the raw filled pasta in acidified water to a pH of above 4.6 to a moisture content of from 55 to 70% by weight, partially drying to achieve a moisture content of from 40 to 55% and a water activity of less than 0.93, 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.