Method of preparing shelf stable, filled dough food products

Details Method of preparing shelf stable, filled dough food products Method of preparing shelf stable, filled dough food products

A - Human Necessities

23

L

99/118, 107/69

A23L 1/16 (2006.01) A21D 13/00 (2006.01) A21D 15/00 (2006.01) A23L 3/40 (2006.01)

Patent

CA 2036201

The invention relates to a shelf stable, filled pasta product and a process for preparing same. A pasta casing is prepared from a dough of flour, water and optionally eggs, and a filling material of, for example, beef, chicken or cheese, is placed inside the pasta dough casing. During drying, an equilibration of moisture contents occurs between the pasta and the filling material whereby a final moisture content of about 18-22% by weight and a water activity (Aw) of not more than 0.85 are achieved. By this process is produced a filled pasta product with non-refrigerated shelf life exceeding nine months.

La présente invention porte sur un produit de pâte alimentaire farci à longue durée de conservation et sur un procédé pour le préparer. Une enveloppe de pâte alimentaire est préparée avec de la farine, de l'eau et optionnellement des oeufs, dans laquelle on met une garniture de boeuf, de poulet ou de fromage par exemple. Durant le séchage, il se produit un équilibre de la teneur en eau entre la pâte alimentaire et la garniture, de sorte qu'on obtient une teneur en eau finale d'environ 18-22% en poids et une activité de l'eau (Aw) n'excédant pas 0,85. Le procédé permet de préparer un produit de pâte alimentaire farci ayant une durée de conservation non réfrigérée de plus de neuf mois.

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