Shelf stable pasta product and process for producing same

Details Shelf stable pasta product and process for producing same Shelf stable pasta product and process for producing same

A - Human Necessities

23

L

99/118

A23L 1/16 (2006.01) A23L 3/16 (2006.01)

Patent

CA 1238231

ABSTRACT OF THE DISCLOSURE Pasta containing products are formulated and produced under conditions which enable the product, when packed in sealed containers, to be thermally processed under conditions which render the product commercially sterile, but do not adversely affect the texture, taste or appearance of the product. The pasta and each of the other components of the product, such as meat and sauce, are formulated and/or processed to have an equilibrium pH of less than 4.6, and are hot filled into containers, which after sealing do not require retorting, but are heat proces- sed under conditions to provide a sterilizing value equiva- lent to about 10 minutes at 200°F. to render the product commercially sterile. Pasta containing products such as spaghetti with meat sauce, beef ravioli with meat sauce, and the like, produced in accordance with the present invention, have a firmness and texture superior to conven- tionally retorted pasta products.

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