Method for producing vegetable pasta

Details Method for producing vegetable pasta Method for producing vegetable pasta

A - Human Necessities

23

L

A23L 1/162 (2006.01) A23L 1/16 (2006.01) A23L 1/22 (2006.01) A23L 1/223 (2006.01) A23P 1/12 (2006.01)

Patent

CA 2128351

METHOD FOR PRODUCING VEGETABLE PASTA ABSTRACT OF THE DISCLOSURE A method is provided for the production of vegetable pasta, especially thin-walled vegetable pasta, containing high levels of vegetable solids, i.e., about 4 to about 15 weight percent vegetable solids. Vegetable pasta can be prepared using vegetable solids derived from beet, broccoli, carrot, celery, corn, green pepper, spinach, tomato, and the like. Such a high level vegetable pasta is produced by carefully drying the formed pasta shapes under high temperature and low relative humidity conditions, whereby a vegetable pasta is obtained with a moisture content of about 11 to about 13 weight percent and vegetable solids content of about 4 to about 15 weight percent, wherein the vegetable pasta has, after processing and subsequent cooking, good color, texture, integrity, and vegetable flavor. The vegetable pasta produced by this method also has excellent storage stability.

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