초록 ▼

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

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.

대표청구항 ▼

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°F. (82°C.) to cook said foodstuff fully and render it ed

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°F. (82°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°F. (82°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.