Shelf stable moist pasta
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United States of America Patent
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Jun 29, 1999
Issued Date -
N/A
app pub date -
Sep 10, 1997
filing date -
May 26, 1993
priority date (Note) -
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status (Latency Note)
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Abstract
A shelf-stable, uncooked or partially cooked moist pasta is produced by treating freshly extruded or sheeted pasta with steam to set the pasta surface, immersing the steam treated pasta in an aqueous solution containing acidulants and/or humectants, partially drying to remove surface moisture, sealing the pasta in a container, and thermally pasteurizing the pasta while it is in the container using conventional thermal processes or microwave treatment. The pasta thus produced is shelf-stable under non-refrigerated conditions and has an equivalent or better texture, color and flavor than commercially available, fresh refrigerated pastas.
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