Cooked and packaged starchy foodstuffs
AssigneeBorden, Inc.
InventorsYanien Lee, Carleton G. Merritt, Stephen R. Gillmore, Nancy E. Dermody
Life of this patent
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Abstract
Fully cooked, starchy foodstuffs, such as rice and pasta, are preserved against microbiological spoilage by treatment with a predetermined quantity of an edible acid. Packages of fully cooked starchy foodstuffs are provided which are shelf-stable for periods in excess of 6 months and are neutralized to a proper pH to avoid sourness. Ready-to-eat meals of neutralized acid preserved starchy foodstuffs are also provided. Edible alkaline neutralizing agents may be used to balance the pH. Also provided are methods for producing shelf-stable fully cooked, starchy foodstuffs wherein measured quantities of acid are introduced to fully cooked, starchy foodstuffs to inhibit microbiological growth.
Claims19
A process for preparing a preserved, packaged pasta or rice foodstuff characterized by inhibited microbiological spoilage comprising the sequential steps of:
- (a) heating said foodstuff in its raw uncooked state at a temperature of at least 180.degree. F. (82.degree. C.) to cook said foodstuff fully and render it edible, then
- (b) applying to said fully cooked foodstuff of step (a) a quantity of an aqueous solution of an edible acid while maintaining said foodstuff at a temperature of at least about 180.degree. F. (82.degree. C.), said quantity of said aqueous acid solution being sufficient to produce a pH of said cooked acidified foodstuff in the range from 3.5 to 4.6, inclusive, as determined by placing a 50 g sample of said acidified cooked foodstuff and 50 g of distilled water in a Waring or other intimate blender and operating said blender to form a puree, then observing the pH of said puree, then
- (c) as an optional step mixing said foodstuff with edible oil, and then
- (d) sealing said acidified foodstuff of step (b) or optionally the acidified foodstuff of step (c) in an oxygen-barrier package,
- whereby a shelf-stable cooked foodstuff is obtained as a packaged product that, when the package is opened, is cooked and edible.
A process of preparing an edible starchy foodstuff of pasta or rice that is characterized by inhibited microbiological spoilage, comprising the sequential steps of:
- heating said foodstuff at a temperature of at least about 180.degree. F. (82.degree. C.) to fully cook said foodstuff and render it edible, then
- applying to said fully cooked foodstuff an aqueous solution of an edible acid while maintaining said foodstuff at a temperature of at least about 180.degree. F. (82.degree.C.), whereby the pH of said hot acidified foodstuff is adjusted to be in the range from about 3.5 to about 4.6, as determined by placing a 50 g sample of said acidified cooked foodstuff together with 50 g of distilled water in a Waring or other intimate blender and operating said blender to form a puree, then measuring the pH of said puree, then
- optionally coating said foodstuff with edible oil,
- whereby a shelf-stable cooked foodstuff is obtained.
A fully cooked foodstuff that is adapted to be packaged in an oxygen-barrier container for storage, wherein said foodstuff is characterized by inhibited microbiological spoilage, consisting essentially of
- a fully cooked, edible, starchy foodstuff selected from the group consisting of rice and alimentary pastes from wheat or rice,
- said fully cooked foodstuff having applied thereto, after being fully cooked, and while being maintained at a temperature of at least 180.degree. F. (82.2.degree. C.), a sufficient amount of an aqueous solution of an edible acid to lower the pH of said foodstuff to fall within the range from about 3.5 to about 4.6 as determined by placing a 50 g sample of said acidified foodstuff, together with 50 g of distilled water, in a Waring or other intimate blender and operating said blender to form a puree, then measuring the pH of the puree,
- wherein said fully cooked, acidified foodstuff optionally is mixed with an edible oil.
A packaged, shelf-stable, fully cooked pasta product consisting essentially of
- a pouch made of a synthetic resin film that substantially isolates the contents of the pouch from atmospheric oxygen, the contents of said pouch being a preserved food composition consisting essentially of
- a fully cooked pasta,
- an edible acid mixed with said pasta and disposed in said pouch in a quantity sufficient to provide a pH for said pasta having a value in a range from about 4.0 to 4.6, as determined by placing a 50 g sample of acidified pasta together with 50 g of distilled water in a Waring or other intimate blender and operating said blender to form a puree, then measuring the pH of said puree, and
- optionally an edible lubricant mixed with said fully cooked pasta and disposed in said pouch in a quantity less than about 15% by weight of the total weight of said preserved food composition.
Dependencies are inferred from the claim text.