Process for manufacturing a pasta product
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United States of America Patent
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Mar 20, 2001
Grant Date -
N/A
app pub date -
Mar 26, 1999
filing date -
Mar 29, 1998
priority date (Note) -
Expired
status (Latency Note)
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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.
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