Process for manufacturing a pasta product
AssigneeNestec S.A.
InventorsPhilipp Paul Meyer, Eugene Scoville, Göran Jaelminger
Life of this patent
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Abstract
Full-moisture, shelf-stable pasta product having a pH of about 3.7 to 4.5, and comprising a cooked or pre-cooked pasta having a dry-matter content of from about 30 to 45 percent by weight, an acid, and an oil. A process for manufacturing a full-moisture, shelf-stable pasta product, which comprises preparing a mixture having a dry-matter content of 60 to 75 weight percent and comprising a cereal flour or semolina and added water, forming a portioned pasta product, blanching the pasta product, dipping the blanched pasta product into acidified water at ambient temperature, and packaging the pasta product.
Claims14
A process for manufacturing a full-moisture, shelf-stable pasta product, which comprises:
- preparing a mixture comprising a cereal flour, semolina, or a mixture thereof and water wherein the mixture has a dry-matter content of 60 to 75 weight percent;
- forming a portioned pasta product;
- blanching the pasta product at a temperature of about 95 to 100° C. for a duration of about 1 to 10 minutes, while steaming with steam having a temperature of about 98 to 100° C. and spraying with water having a temperature of about 95 to 98° C. and a pH of about 3.5 to 5;
- dipping the blanched pasta product into acidified water at ambient temperature;
- and
- packaging the pasta product.
Dependencies are inferred from the claim text.