Method to prevent starch retrogradation in pasta products

Details Method to prevent starch retrogradation in pasta products Method to prevent starch retrogradation in pasta products

A - Human Necessities

23

L

A23L 1/16 (2006.01)

Patent

CA 2243051

A shaped and cooked pasta product is produced and coated with an edible hydrophillic additive which improves the retrogradation tendencies of the cooked and/or refrigerated pasta product. In a preferred embodiment salt is added to the alimentary paste used to prepare the pasta prior to extrusion. The presence of salt and the edible hydrophillic additive in the cooked pasta exhibit synergy in preventing retrogradation . These additives help maintain pasta texture after long periods of storage even after exposure to elevated temperatures and refrigeration. In a most preferred embodiment, the extruded product further includes propylene glycol alginate which further improves the anti-retrogradation properties of the cooked pasta. The cooked product coated with the edible hydrophillic additive can be further coated with an edible acid and an edible oil prior to packaging.

Pâtes façonnées et cuites qui sont enrobées d'un additif hydrophile comestible réduisant la tendance à la rétrogradation des pâtes cuites ou réfrigérées. Selon une application préférée, du sel est ajouté à la pâte alimentaire utilisée pour préparer la pâte avant son extrusion. La présence de sel et de l'additif hydrophile comestible dans la pâte cuite entraîne une synergie permettant d'éviter une rétrogradation. Ces additifs aident à conserver la texture de la pâte après de longues périodes d'entreposage, même à la suite d'une exposition à des températures élevées et d'une réfrigération. Selon une application privilégiée, le produit extrudé comprend également de l'alginate de propylène glycol qui améliore davantage les propriétés anti-rétrogradation de la pâte cuite. Le produit cuit enrobé de l'additif hydrophile comestible peut aussi être recouvert d'un acide et d'une huile comestibles avant l'emballage.

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