Acid stabilized pasta
AssigneeMars, Incorporated
InventorsJohn G. Howard, Harvey J. Reiter, Dale Fritsch, Bryan Scherer, Theodore J. LaFleur
Life of this patent
Estimating the term…
Abstract
Acid-stabilized pasta is prepared with at least one polymeric food-acceptable acid.
Claims63
A method for the preparation of an acid-stabilized pasta, which comprises contacting the pasta with an aqueous solution or suspension of at least one polymeric food-acceptable acid in an amount sufficient to effect acid-stabilization such that said pasta has a pH below about 4.6 and substantial freedom from acid flavor notes, and wherein said pasta is shelf-stable.
A method for the preparation of acid-stabilized pasta, which comprises contacting the pasta with an aqueous solution or suspension of at least one polymeric food-acceptable acid in an amount, for a time, and at a temperature sufficient to effect the pasta's acid-stabilization, wherein said pasta has a pH below about 4.6 and its shelf-stable.
A method for the preparation of shelf-stable pasta, which comprises cooking pasta in an aqueous solution or suspension of at least one polymeric food-acceptable acid for a time and at a temperature sufficient to effect acid-pasteurization, shelf-stability and a pH below about 4.6, and packaging the pasta in a container.
A method for the preparation of shelf-stable pasta, which comprises introducing pasta into a container with an aqueous solution or suspension of at least one polymeric food-acceptable acid in respective amounts such that the water component of the solution or suspension can be substantially absorbed into the pasta;
- sealing the container;
- and heating the contents of the container such that the water component of the solution or suspension is substantially absorbed into the pasta and such that acid-pasteurization is effected and wherein a shelf-stable pasta is produced.
Acid-stabilized pasta prepared by the method which comprises contacting pasta with a polymeric food-acceptable acid under conditions such that the pasta is acid-stabilized without introducing acid-flavor notes, wherein said pasta has a pH below about 4.6 and is shelf-stable.
A system as defined in claim 66, wherein said plastic pouch comprises a laminate of a reinforcing layer and a sealing layer.
An acid-stabilized pasta prepared by acidifying pasta with an aqueous solution or suspension of at least one polymeric food-acceptable acid in a quantity sufficient to provide pasta having a pH below about 4.6.
A method for the preparation of acid-stabilized pasta, which comprises introducing said polymeric food-acceptable acid during formulation of the pasta dough.
A method for the preparation of shelf-stable pasta, which comprises introducing pasta into a container with an aqueous solution or suspension of at least one polymeric food-acceptable acid having a pH of less than 3.0 or greater than 4.0 and less than or equal to 6.0, in respective amounts such that the water component of the solution or suspension can be substantially absorbed into the pasta, said container being capable of maintaining the pasta throughout the period of its shelf-stability;
- sealing the container;
- and heating the contents of the container such that the water component of the solution or suspension is substantially absorbed into the pasta and such that acid-pasteurization is effected.
Dependencies are inferred from the claim text.