IL134312A - Preparation of stuffed pastas that are shelf-resistant, moist and sour - Google Patents
Preparation of stuffed pastas that are shelf-resistant, moist and sourInfo
- Publication number
- IL134312A IL134312A IL13431298A IL13431298A IL134312A IL 134312 A IL134312 A IL 134312A IL 13431298 A IL13431298 A IL 13431298A IL 13431298 A IL13431298 A IL 13431298A IL 134312 A IL134312 A IL 134312A
- Authority
- IL
- Israel
- Prior art keywords
- pasta
- filling
- process according
- dough
- acidified
- Prior art date
Links
- 235000015927 pasta Nutrition 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 238000011049 filling Methods 0.000 claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 18
- 239000004615 ingredient Substances 0.000 claims abstract description 14
- 230000000694 effects Effects 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 239000003906 humectant Substances 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 14
- 239000002253 acid Substances 0.000 claims description 11
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 4
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 4
- 239000001630 malic acid Substances 0.000 claims description 4
- 235000011090 malic acid Nutrition 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 3
- 150000003839 salts Chemical group 0.000 claims description 3
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- 235000013351 cheese Nutrition 0.000 claims description 2
- 238000001125 extrusion Methods 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 239000000600 sorbitol Substances 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 239000000047 product Substances 0.000 description 14
- 235000013312 flour Nutrition 0.000 description 8
- 150000007513 acids Chemical class 0.000 description 7
- 235000013601 eggs Nutrition 0.000 description 7
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 5
- 238000009835 boiling Methods 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 108010068370 Glutens Proteins 0.000 description 3
- 239000011248 coating agent Substances 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 229940075507 glyceryl monostearate Drugs 0.000 description 3
- -1 lactic Chemical class 0.000 description 3
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 3
- 235000019699 ravioli Nutrition 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 240000001817 Cereus hexagonus Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000012543 microbiological analysis Methods 0.000 description 1
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000011844 whole wheat flour Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/11—Filled, stuffed or multilayered pasta
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)
- Noodles (AREA)
- Cosmetics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US08/917,311 US6001405A (en) | 1997-08-25 | 1997-08-25 | Preparation of shelf-stable filled pastas |
| PCT/EP1998/004037 WO1999009841A1 (en) | 1997-08-25 | 1998-06-17 | Preparation of acidified, moist, shelf-stable filled pastas |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IL134312A0 IL134312A0 (en) | 2001-04-30 |
| IL134312A true IL134312A (en) | 2002-08-14 |
Family
ID=25438608
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IL13431298A IL134312A (en) | 1997-08-25 | 1998-06-17 | Preparation of stuffed pastas that are shelf-resistant, moist and sour |
Country Status (10)
| Country | Link |
|---|---|
| US (1) | US6001405A (de) |
| EP (1) | EP1006810B1 (de) |
| AT (1) | ATE269002T1 (de) |
| AU (1) | AU8631098A (de) |
| DE (1) | DE69824599T2 (de) |
| DK (1) | DK1006810T3 (de) |
| ES (1) | ES2221711T3 (de) |
| IL (1) | IL134312A (de) |
| PT (1) | PT1006810E (de) |
| WO (1) | WO1999009841A1 (de) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7189423B2 (en) * | 2000-04-26 | 2007-03-13 | Kraft Foods Holdings, Inc. | pH control of sauces used on acidified pasta or rice |
| IT1320140B1 (it) * | 2000-12-28 | 2003-11-18 | G M Ristorazione S R L | Prodotto alimentare a base di prodotti ittici e procedimento dipreparazione. |
| US6797308B2 (en) * | 2001-02-08 | 2004-09-28 | Kraft Foods Holdings, Inc. | Stabilization of cooked pasta compositions using whey from nisin-producing cultures |
| DE10234656A1 (de) * | 2002-07-30 | 2004-02-19 | Unilever N.V. | Verfahren zur industriellen Herstellung von Teigwaren |
| US20050186311A1 (en) * | 2004-02-23 | 2005-08-25 | Loh Jimbay P. | Method for acidifying and preserving food compositions using electrodialyzed compositions |
| US20050106292A1 (en) * | 2003-11-13 | 2005-05-19 | Huber Gordon R. | High moisture, shelf-stable acidulated food products |
| US20050186312A1 (en) * | 2004-02-23 | 2005-08-25 | Kraft Foods Holdings, Inc. | Shelf-stable foodstuffs and methods for their preparation |
| US20050220969A1 (en) * | 2004-02-23 | 2005-10-06 | Kraft Foods Holdings, Inc. | Shelf-stable cold-processed food compositions and methods for their preparation |
| US7887867B2 (en) | 2004-02-23 | 2011-02-15 | Kraft Foods Global Brands Llc | Stabilized non-sour dairy base materials and methods for preparation |
| FR2955460B1 (fr) * | 2010-01-22 | 2014-11-07 | Saint Jean | Aliment de type raviole, procede de fabrication et produit de consommation alimentaire correspondants |
| US9241506B2 (en) * | 2014-02-20 | 2016-01-26 | Shawn M. Murray-Laursen | Decorated pasta product and method of making the same |
| US20190297925A1 (en) * | 2018-04-03 | 2019-10-03 | Nestec S.A. | Shelf-stable, ready-to-eat pasta products and methods of producing same |
Family Cites Families (28)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3655401A (en) * | 1969-07-28 | 1972-04-11 | Gen Foods Corp | Pasta process and products |
| US3694233A (en) * | 1970-07-29 | 1972-09-26 | Gen Foods Corp | Stabilization of combined foods and liquids |
| GB1467432A (en) * | 1973-04-25 | 1977-03-16 | Mars Ltd | Semi-moist animal food |
| US3922353A (en) * | 1974-03-25 | 1975-11-25 | Quaker Oats Co | Shelf stable, high moisture, filled food product |
| US4049835A (en) * | 1976-03-09 | 1977-09-20 | General Foods Corporation | Pet food preservation |
| JPS5441340A (en) * | 1977-09-06 | 1979-04-02 | Fuso Kagaku Kogyo | Method and agent for conditioning food quality |
| GB2036533A (en) * | 1978-11-30 | 1980-07-02 | Nestle Sa | Intermediate moisture food products |
| JPS5932084B2 (ja) * | 1980-06-30 | 1984-08-06 | 成徳 斎藤 | コンバインにおける排藁搬出装置 |
| US4493850A (en) * | 1980-10-31 | 1985-01-15 | Mario Fioravanti | Method of treating and conserving filled dough food products |
| IT1170857B (it) * | 1981-03-31 | 1987-06-03 | Buitoni Perugina Ind Ibp | Procedimento per ottenere prodotti alimentari solidi precootti e prodotti cosi' ottenuti |
| US4529609A (en) * | 1982-05-20 | 1985-07-16 | Campbell Soup Company | Process for preparing quick cooking semimoist pasta and product thereof |
| US4659576A (en) * | 1982-08-03 | 1987-04-21 | Campbell Soup Company | Shelf or refrigerator stable raw alimentary paste |
| US4597976A (en) * | 1983-12-07 | 1986-07-01 | Nestec S.A. | Process for producing shelf stable pasta containing product |
| JPS60259154A (ja) * | 1984-06-06 | 1985-12-21 | Kibun Kk | 半調理麺製品およびその製造方法 |
| US4741911A (en) * | 1985-06-24 | 1988-05-03 | American National Can Company | Method of thermally processing low-acid foodstuffs in hermetically sealed containers and the containers having the foodstuffs therein |
| US4734291A (en) * | 1986-06-23 | 1988-03-29 | American Home Food Products, Inc. | Process for preparing shelf stable al dente cooked pasta |
| IT1199849B (it) * | 1986-12-18 | 1989-01-05 | Barilla Flli G & R | Procedimento per la produzione di pasta alimentare fresca a lunga conservazione |
| IT1225917B (it) * | 1987-12-18 | 1990-12-07 | Barilla Flli G & R | Procedimento per la produzione di pasta alimentare secca. |
| US4898744A (en) * | 1987-12-22 | 1990-02-06 | General Foods Corporation | Method for preparing and preserving filled pasta products |
| US5057330A (en) * | 1987-12-31 | 1991-10-15 | Borden, Inc. | Cooked and packaged starchy foodstuffs |
| US5562938A (en) * | 1987-12-31 | 1996-10-08 | Borden, Inc. | Cooked and packaged starchy foodstuffs |
| US4828852A (en) * | 1988-03-25 | 1989-05-09 | Nestec S.A. | Preparation of pasta |
| JP2654481B2 (ja) * | 1989-09-01 | 1997-09-17 | マーズ インコーポレイテッド | 保存性の良い米製品およびその製法 |
| US5137737A (en) * | 1990-09-14 | 1992-08-11 | Kraft General Foods, Inc. | Shelf-stable, filled pasta products |
| US5059433A (en) * | 1990-10-26 | 1991-10-22 | Borden, Inc. | Method of preparing shelf stable, filled dough food products |
| JPH0779646B2 (ja) * | 1991-07-15 | 1995-08-30 | 日清食品株式会社 | 麺類の製造方法 |
| TW298560B (de) * | 1993-05-26 | 1997-02-21 | Cpc International Inc | |
| US5397587A (en) * | 1993-08-06 | 1995-03-14 | Thompson's Pet Pasta Products, Inc. | Moist pasta-type food products and method of producing same |
-
1997
- 1997-08-25 US US08/917,311 patent/US6001405A/en not_active Expired - Lifetime
-
1998
- 1998-06-17 EP EP98937562A patent/EP1006810B1/de not_active Expired - Lifetime
- 1998-06-17 DK DK98937562T patent/DK1006810T3/da active
- 1998-06-17 AT AT98937562T patent/ATE269002T1/de active
- 1998-06-17 AU AU86310/98A patent/AU8631098A/en not_active Abandoned
- 1998-06-17 IL IL13431298A patent/IL134312A/en not_active IP Right Cessation
- 1998-06-17 ES ES98937562T patent/ES2221711T3/es not_active Expired - Lifetime
- 1998-06-17 WO PCT/EP1998/004037 patent/WO1999009841A1/en not_active Ceased
- 1998-06-17 DE DE69824599T patent/DE69824599T2/de not_active Expired - Lifetime
- 1998-06-17 PT PT98937562T patent/PT1006810E/pt unknown
Also Published As
| Publication number | Publication date |
|---|---|
| EP1006810B1 (de) | 2004-06-16 |
| ATE269002T1 (de) | 2004-07-15 |
| DE69824599T2 (de) | 2005-07-28 |
| ES2221711T3 (es) | 2005-01-01 |
| PT1006810E (pt) | 2004-09-30 |
| US6001405A (en) | 1999-12-14 |
| DK1006810T3 (da) | 2004-10-11 |
| WO1999009841A1 (en) | 1999-03-04 |
| EP1006810A1 (de) | 2000-06-14 |
| DE69824599D1 (de) | 2004-07-22 |
| IL134312A0 (en) | 2001-04-30 |
| AU8631098A (en) | 1999-03-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FF | Patent granted | ||
| KB | Patent renewed | ||
| KB | Patent renewed | ||
| KB | Patent renewed | ||
| KB | Patent renewed | ||
| MM9K | Patent not in force due to non-payment of renewal fees |