SHELF-STABLE, READY-TO-EAT PASTA PRODUCTS AND METHODS OF PRODUCING SAME
Methods of producing ready-to-eat pasta that has improved taste, texture, and color are disclosed. The methods include blanching pasta in acidified water, draining, cooling, and packaging the pasta, and thermally processing the packaged pasta. Also disclosed are products containing ready-to-eat past...
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| creator | LOPEZ PENA CYNTHIA LYLIAM PETERSON SCOTT DAVID LOH KAITLYN YUK-TING NICOLE |
| description | Methods of producing ready-to-eat pasta that has improved taste, texture, and color are disclosed. The methods include blanching pasta in acidified water, draining, cooling, and packaging the pasta, and thermally processing the packaged pasta. Also disclosed are products containing ready-to-eat pasta sealed in a container, wherein the pasta has a pH above about 4.5, and wherein the container is substantially free of added liquid.
本发明公开了生产具有改善的味道、质地和颜色的即食型意大利面食的方法。该方法包括在酸化水中预煮意大利面食、沥干、冷却和包装意大利面食，以及热加工该包装的意大利面食。本发明还公开了包含密封在容器中的即食型意大利面食的产品，其中该意大利面食具有高于约4.5的pH，并且其中该容器基本上不含添加的液体。 |
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本发明公开了生产具有改善的味道、质地和颜色的即食型意大利面食的方法。该方法包括在酸化水中预煮意大利面食、沥干、冷却和包装意大利面食，以及热加工该包装的意大利面食。本发明还公开了包含密封在容器中的即食型意大利面食的产品，其中该意大利面食具有高于约4.5的pH，并且其中该容器基本上不含添加的液体。</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2020</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20201030&DB=EPODOC&CC=CN&NR=111867393A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20201030&DB=EPODOC&CC=CN&NR=111867393A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LOPEZ PENA CYNTHIA LYLIAM</creatorcontrib><creatorcontrib>PETERSON SCOTT DAVID</creatorcontrib><creatorcontrib>LOH KAITLYN YUK-TING NICOLE</creatorcontrib><title>SHELF-STABLE, READY-TO-EAT PASTA PRODUCTS AND METHODS OF PRODUCING SAME</title><description>Methods of producing ready-to-eat pasta that has improved taste, texture, and color are disclosed. The methods include blanching pasta in acidified water, draining, cooling, and packaging the pasta, and thermally processing the packaged pasta. Also disclosed are products containing ready-to-eat pasta sealed in a container, wherein the pasta has a pH above about 4.5, and wherein the container is substantially free of added liquid.
本发明公开了生产具有改善的味道、质地和颜色的即食型意大利面食的方法。该方法包括在酸化水中预煮意大利面食、沥干、冷却和包装意大利面食，以及热加工该包装的意大利面食。本发明还公开了包含密封在容器中的即食型意大利面食的产品，其中该意大利面食具有高于约4.5的pH，并且其中该容器基本上不含添加的液体。</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHAP9nD1cdMNDnF08nHVUQhydXSJ1A3x13V1DFEIcAQKKwQE-buEOocEKzj6uSj4uoZ4-LsEK_i7QcU9_dwVgh19XXkYWNMSc4pTeaE0N4Oim2uIs4duakF-fGpxQWJyal5qSbyzn6GhoYWZubGlsaMxMWoAr7gsSA</recordid><startdate>20201030</startdate><enddate>20201030</enddate><creator>LOPEZ PENA CYNTHIA LYLIAM</creator><creator>PETERSON SCOTT DAVID</creator><creator>LOH KAITLYN YUK-TING NICOLE</creator><scope>EVB</scope></search><sort><creationdate>20201030</creationdate><title>SHELF-STABLE, READY-TO-EAT PASTA PRODUCTS AND METHODS OF PRODUCING SAME</title><author>LOPEZ PENA CYNTHIA LYLIAM ; PETERSON SCOTT DAVID ; LOH KAITLYN YUK-TING NICOLE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN111867393A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2020</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>LOPEZ PENA CYNTHIA LYLIAM</creatorcontrib><creatorcontrib>PETERSON SCOTT DAVID</creatorcontrib><creatorcontrib>LOH KAITLYN YUK-TING NICOLE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LOPEZ PENA CYNTHIA LYLIAM</au><au>PETERSON SCOTT DAVID</au><au>LOH KAITLYN YUK-TING NICOLE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>SHELF-STABLE, READY-TO-EAT PASTA PRODUCTS AND METHODS OF PRODUCING SAME</title><date>2020-10-30</date><risdate>2020</risdate><abstract>Methods of producing ready-to-eat pasta that has improved taste, texture, and color are disclosed. The methods include blanching pasta in acidified water, draining, cooling, and packaging the pasta, and thermally processing the packaged pasta. Also disclosed are products containing ready-to-eat pasta sealed in a container, wherein the pasta has a pH above about 4.5, and wherein the container is substantially free of added liquid.
本发明公开了生产具有改善的味道、质地和颜色的即食型意大利面食的方法。该方法包括在酸化水中预煮意大利面食、沥干、冷却和包装意大利面食，以及热加工该包装的意大利面食。本发明还公开了包含密封在容器中的即食型意大利面食的产品，其中该意大利面食具有高于约4.5的pH，并且其中该容器基本上不含添加的液体。</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | SHELF-STABLE, READY-TO-EAT PASTA PRODUCTS AND METHODS OF PRODUCING SAME |
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