CA2787767A1 - A method of preparing sauces for pasta in pellets - Google Patents
A method of preparing sauces for pasta in pellets Download PDFInfo
- Publication number
- CA2787767A1 CA2787767A1 CA2787767A CA2787767A CA2787767A1 CA 2787767 A1 CA2787767 A1 CA 2787767A1 CA 2787767 A CA2787767 A CA 2787767A CA 2787767 A CA2787767 A CA 2787767A CA 2787767 A1 CA2787767 A1 CA 2787767A1
- Authority
- CA
- Canada
- Prior art keywords
- sauce
- sauces
- pasta
- moulds
- preparing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Noodles (AREA)
Abstract
The invention relates to a process for the production of sauces for pasta.
In a process of preparing the sauces, the sauce is first cooked on a pan or on a pot; once the sauce is cooked is pour manually or automatically through a sauce dispenser into silicones moulds. These silicone moulds can be of different shapes and sizes depending on the sauce and they offer a thermal stability in a range of -60 degrees to + 230 degrees Celsius. The moulds are then put into a blast chiller / freezer to rapidly reduce the temperature of the sauces and to prevent the reproduction of microorganisms. Also this process will allow to preserves the food moisture level at around 85 % and it will prevent the formation of macro crystals between cells. Once the sauce is frozen, the sauce is then removed from each individual mould and store in plastic or glass containers as individual unit. The main advantage of this process is to obtain small individuals units of sauces that can be quickly brought back to a usable state to be used with pasta or other foods based on actual requirements without wasting large quantity of sauce.
In a process of preparing the sauces, the sauce is first cooked on a pan or on a pot; once the sauce is cooked is pour manually or automatically through a sauce dispenser into silicones moulds. These silicone moulds can be of different shapes and sizes depending on the sauce and they offer a thermal stability in a range of -60 degrees to + 230 degrees Celsius. The moulds are then put into a blast chiller / freezer to rapidly reduce the temperature of the sauces and to prevent the reproduction of microorganisms. Also this process will allow to preserves the food moisture level at around 85 % and it will prevent the formation of macro crystals between cells. Once the sauce is frozen, the sauce is then removed from each individual mould and store in plastic or glass containers as individual unit. The main advantage of this process is to obtain small individuals units of sauces that can be quickly brought back to a usable state to be used with pasta or other foods based on actual requirements without wasting large quantity of sauce.
Description
Background of the invention The present invention refers to a method of preparing sauces for pasta.
As known, pasta sauces are traditionally sold in cans or in glass jars. By providing the sauces to the consumers this way, the manufactures are forced to use artificial food additives and / or preservatives in order to keep the sauces lasting a long time. Also if the consumer is a single person is obligated to use the same sauce for many days otherwise most of the sauce will be wasted.
The invention possesses numerous benefits and advantages specifically over the way sauces for pasta are traditionally prepare and sold.
The invention offers the consumer the opportunity to have high quality sauces without any food preservative or additives, to store the sauces for a long period of time without losing the original flavors and, most of important of all, consumers are able to use the sauce in small pellet size based on the requirement of the consumers therefore without wasting large quantity of food.
At the same time the invention offers the opportunity to have a great variety of different sauces available to the consumer.
A practical example of the flexibility possessed by the invention resides in its ability to have couple of persons eating two different kind of sauces by taking a single pellet unit of each sauce.
Description Of The Invention The invention offers a unique process for the production of sauces for pasta which allow to obtain small units / pellets of frozen sauces that can be used based on specific user requirements; thus allowing not to waste large quantity of food. The process also allows the single units of sauces to keep all the original flavors without the use of food preservatives or other artificial additives.
In a process of preparing the sauces, the sauce is first cooked on a pan or a pot; once the sauce is cooked, the sauce is pour manually or automatically though a sauce dispenser into silicones moulds.
These silicone moulds can be in different shapes and sizes depending on the moisture of the sauce or depending on the marketing requirements. The silicone moulds offer a thermal stability in a range of -60 degrees Celsius to + 230 degrees Celsius. The moulds are then put in a blast chiller / freezer to rapidly reduce the temperature of the sauces and to prevent the reproduction of microorganisms. This process will also allow to preserves the food moisture level at around 85 %
and to prevent the formation of macro crystals between cells. Once the sauce is frozen, the sauce is then removed from each individual mould and store in plastic or glass containers as an individual unit.
This process offers several advantages. The major advantage is to obtain small individuals units of sauces that can be quickly brought back to a usable state in a pan cover by a lid or in a microwave.
Because of the small units size, the time require to have the sauce ready to use is reduce. The small size units also allows the consumer to use only the quantity of sauce required without wasting additional sauce.
As known, pasta sauces are traditionally sold in cans or in glass jars. By providing the sauces to the consumers this way, the manufactures are forced to use artificial food additives and / or preservatives in order to keep the sauces lasting a long time. Also if the consumer is a single person is obligated to use the same sauce for many days otherwise most of the sauce will be wasted.
The invention possesses numerous benefits and advantages specifically over the way sauces for pasta are traditionally prepare and sold.
The invention offers the consumer the opportunity to have high quality sauces without any food preservative or additives, to store the sauces for a long period of time without losing the original flavors and, most of important of all, consumers are able to use the sauce in small pellet size based on the requirement of the consumers therefore without wasting large quantity of food.
At the same time the invention offers the opportunity to have a great variety of different sauces available to the consumer.
A practical example of the flexibility possessed by the invention resides in its ability to have couple of persons eating two different kind of sauces by taking a single pellet unit of each sauce.
Description Of The Invention The invention offers a unique process for the production of sauces for pasta which allow to obtain small units / pellets of frozen sauces that can be used based on specific user requirements; thus allowing not to waste large quantity of food. The process also allows the single units of sauces to keep all the original flavors without the use of food preservatives or other artificial additives.
In a process of preparing the sauces, the sauce is first cooked on a pan or a pot; once the sauce is cooked, the sauce is pour manually or automatically though a sauce dispenser into silicones moulds.
These silicone moulds can be in different shapes and sizes depending on the moisture of the sauce or depending on the marketing requirements. The silicone moulds offer a thermal stability in a range of -60 degrees Celsius to + 230 degrees Celsius. The moulds are then put in a blast chiller / freezer to rapidly reduce the temperature of the sauces and to prevent the reproduction of microorganisms. This process will also allow to preserves the food moisture level at around 85 %
and to prevent the formation of macro crystals between cells. Once the sauce is frozen, the sauce is then removed from each individual mould and store in plastic or glass containers as an individual unit.
This process offers several advantages. The major advantage is to obtain small individuals units of sauces that can be quickly brought back to a usable state in a pan cover by a lid or in a microwave.
Because of the small units size, the time require to have the sauce ready to use is reduce. The small size units also allows the consumer to use only the quantity of sauce required without wasting additional sauce.
Claims (4)
1. A process for the production of sauces for pasta, the method comprising steps of:
- Cooking the sauce in a pan or a pot;
- Pouring the sauce in silicone moulds ;
- Leaving the sauce in silicone moulds in a blast chiller / freezer until a temperature of -18 is reached - Removing the single sauce units from the silicone moulds and store them in plastic or glass containers
- Cooking the sauce in a pan or a pot;
- Pouring the sauce in silicone moulds ;
- Leaving the sauce in silicone moulds in a blast chiller / freezer until a temperature of -18 is reached - Removing the single sauce units from the silicone moulds and store them in plastic or glass containers
2. A process of preparing sauces for pasta as claim 1, wherein a number of different sauces to be use with pasta can be used
3. A process of preparing sauces for pasta as claim 1, wherein a number of different shapes and different sizes of silicone moulds can be used based on the kind of sauce
4. A process of preparing sauces for pasta as claim 1, wherein the pouring of the sauce in silicone moulds can be done manually or automatically through a sauce dispense
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA2787767A CA2787767A1 (en) | 2012-08-23 | 2012-08-23 | A method of preparing sauces for pasta in pellets |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA2787767A CA2787767A1 (en) | 2012-08-23 | 2012-08-23 | A method of preparing sauces for pasta in pellets |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2787767A1 true CA2787767A1 (en) | 2014-02-23 |
Family
ID=50180622
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2787767A Abandoned CA2787767A1 (en) | 2012-08-23 | 2012-08-23 | A method of preparing sauces for pasta in pellets |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2787767A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113841918A (en) * | 2021-09-24 | 2021-12-28 | 山东德州扒鸡股份有限公司 | Braised chicken saucepan |
-
2012
- 2012-08-23 CA CA2787767A patent/CA2787767A1/en not_active Abandoned
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113841918A (en) * | 2021-09-24 | 2021-12-28 | 山东德州扒鸡股份有限公司 | Braised chicken saucepan |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Dead |
Effective date: 20150825 |