Method of making sterile cooked, or part-cooked, pasta...

Details Method of making sterile cooked, or part-cooked, pasta... Method of making sterile cooked, or part-cooked, pasta...

A - Human Necessities

23

L

107/7

A23L 1/16 (2006.01)

Patent

CA 1319047

ABSTRACT A method is disclosed wherein a dough, prepared from flour and water, as well as other possible ingredients, is subjected to cooking and sterilization at temperatures in the 90°C to 170°C range by processing with saturated steam under a pressure, and then cooled inside an aseptic vacuum pan, in a sterile environment. From this vacuum pan, the dough, as sterilized, cooked, cooled, and brought to a predetermined moisture content level, is conveyed, again in a sterile environment, to a forming unit which delivers selected patterns of pasta for packaging in a sterile environment.

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