초록 ▼

A shelf-stable, uncooked or partially cooked moist pasta is produced by treating freshly extruded or sheeted pasta with steam to set the pasta surface, immersing the steam treated pasta in an aqueous solution containing acidulants and/or humectants, partially drying to remove surface moisture, seali

A shelf-stable, uncooked or partially cooked moist pasta is produced by treating freshly extruded or sheeted pasta with steam to set the pasta surface, immersing the steam treated pasta in an aqueous solution containing acidulants and/or humectants, partially drying to remove surface moisture, sealing the pasta in a container, and thermally pasteurizing the pasta while it is in the container using conventional thermal processes or microwave treatment. The pasta thus produced is shelf-stable under non-refrigerated conditions and has an equivalent or better texture, color and flavor than commercially available, fresh refrigerated pastas.

대표청구항 ▼

[ What is claimed is:] [1.] A pasteurized, shelf stable, uncooked or partially cooked moist pasta product comprising acidulants and humectants having penetrated a pre-formed internal pasta structure comprising a fixed protein matrix structure having fine capillaries therein and packaged in a sealed

[ What is claimed is:] [1.] A pasteurized, shelf stable, uncooked or partially cooked moist pasta product comprising acidulants and humectants having penetrated a pre-formed internal pasta structure comprising a fixed protein matrix structure having fine capillaries therein and packaged in a sealed container, the pasta having a moisture content from about 15 to about 38%, a pH below about 4.6 and a water activity below about 0.85.