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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Bibliographische Detailangaben
Hauptverfasser:	LOPEZ PENA, Cynthia Lyliam, PETERSON, Scott David, LOH, Kaitlyn Yuk-Ting Nicole
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	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
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Beschreibung
Zusammenfassung:	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. L'invention concerne des procédés de production de pâtes prêtes à consommer qui présentent un goût, une texture et une couleur améliorés. Les procédés comprennent le blanchiment de pâtes dans de l'eau acidifiée, l'égouttage, le refroidissement et l'emballage des pâtes, et le traitement thermique des pâtes emballées. L'invention concerne également des produits contenant des pâtes prêtes à consommer scellées dans un récipient, les pâtes présentant un pH supérieur à environ 4,5, et le récipient étant sensiblement exempt de liquide ajouté.