Methods of producing long-life fresh pasta products
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United States of America Patent
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Jul 22, 2003
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N/A
app pub date -
Nov 30, 2000
filing date -
Apr 6, 1998
priority date (Note) -
Expired
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Abstract
A method for producing fresh pasta products having reduced sourness comprising the steps of: (i) preparing dough by mixing raw materials with water, (ii) preparing pasta threads by extruding the dough; (iii) gelatinizing the pasta threads by sting and/or boiling the pasta (iv) acidifying the gelatinized pasta threads with acid(s) solution; and (v) packing hermetically the acidified pasta threads into food containers and pasteurizing there; wherein the raw flour in the raw materials are those selected to have an ash content of 0.45 wt % or less.
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