WO2001028355A2

WO2001028355A2 - Ready to eat pasta meal

Info

Publication number: WO2001028355A2
Application number: PCT/US2000/041265
Authority: WO
Inventors: Joseph O'rourke; Steven Howe; Rodney Simpson; Wennie Lloyd; Andra Cullen
Original assignee: Borden Foods Corporation
Priority date: 1999-10-19
Filing date: 2000-10-19
Publication date: 2001-04-26
Also published as: AU3077401A; WO2001028355A3

Abstract

A package (12) or kit containing a fully cooked, ready-to-eat pasta (10). The package or kit may separately contain a condiment (16) for such pasta, e.g., a pasta sauce, herbs, cheese, oil, etc., to provide a convenient meal which is room temperature storable for extended periods of time, e.g., up to eight months. As packaged, the pasta is cooked 'al dente' and may be consumed directly from the package without further cooking. The package itself is transparent to light and other forms of radiation, e.g., microwaves, such that the package contents may be heated (or chilled) to a desired temperature within the preference of the consumer prior to consumption.

Description

READY TO EAT PASTA MEAL

RACK GROUND OF THF. TNVFNTTON

1. Field of the Invention

Pasta is a popular food which can be prepared in a plurality of shapes or forms and is widely consumed throughout the world, regardless of age, ethnic origin, economic standing or occupation. However, the one drawback of pasta is that it needs to be cooked to make it suitable for consumption. This invention provides a ready-to-eat packaged pasta product, which is fully cooked and may be immediately consumed directly from the package.

2. Description of the Related Art

Legend has it that pasta was invented by the Chinese and introduced into European culture through the exploits of travelers, such as Marco Polo. Notwithstanding these legends, it is widely known that today pasta is consumed throughout the world in great quantity, regardless of ethnic origin and is widely enjoyed by young and old. Pasta, in its basic form, is a mixture of a flour and water, which is suitably mixed, shaped and dried. In its dried form, it has an extended shelf life at room temperature. The drawback to pastas in this form is that they must be cooked prior to consumption. Cooking of such pastas normally requires the provision of a suitable amount of boiling or heated water (or equivalent sources, such as saturated steam) to which the pasta is exposed for a sufficient period of time to cook the pasta.

The provision of boiling water, saturated steam and the time attendant to cook the pasta is an inconvenience to many persons in this modern age.

At least one prior art response to this problem is to can a pasta and sauce combination. Such a product has limited desirability, as the pasta becomes "mushy" over time from being surrounded by the sauce and the types and amount of sauce in such product are outside the control of the consumer. Another drawback is that some of the starch from the pasta can be leached into the sauce making it starchy. Attempts have also been made in the past to partially or completely cook pasta and package the same for storage under refrigerated or frozen conditions. However, such pasta products have a poor shelf life if such reduced or low temperature conditions are not maintained and the pasta, though packaged, will readily spoil or retrograde, making it unfit for consumption once the product is removed from said low or reduced temperature. Moreover, such frozen pasta products are not fit for consumption in the frozen state, but must be cooked for a time sufficient to at least thaw the product and raise the product to room temperature.

Thus, despite centuries of pasta consumption, there remains a long standing, but unsolved need, for providing a ready-to-eat pasta product, which can be packaged and stored for extended periods of time at room temperature without spoilage, that can be conveniently provided in a kit form such that fully cooked, ready-to-eat pasta meal can be stored with a condiment for such pasta, such as a sauce, which can be applied by the consumer in the desired amount and the resultant product consumed directly from the package or, alternatively, chilled by refrigeration, or warmed, such as by the use of microwave or other radiation, including visible, UN, infrared, and other forms of light, and served directly from the package.

Still further, the provision of a pasta that retains its "al dente" texture from the time of cooking through the step of filling the pasta into a package and over time is a product which has heretofore not been available or known by those skilled in the art. Such a new packaged product is neither "overcooked" nor is its texture softened by the heretofore retorting or "in-the-package" pasteurization as was performed in the past. Moreover, the "heat history" of the product is often less as compared with pastas produced utilizing "in the package" pasteurization of the product.

We have found that certain processing steps, including pasteurization of the pasta (or similar farinacious substances, such as rice) before packaging permits better texture control and maintenance of texture in a final package, shelf-stable product. These and other objects of the invention will be readily discerned by reference to the following description of the embodiments of the invention. SUMMARY OF THF TNNFNTTON

In one embodiment, the invention involves a method of providing a room temperature storable, fully hydrated pasta (or rice) meal comprising packaging a cooked pasta (or rice) in a container; at least one condiment for said pasta (or rice), said condiment being separate from said pasta (or rice); and storing the packaged pasta (or rice) and condiment under room temperature conditions for at least one week prior to consumption of the pasta (or rice).

The invention will be further described with regard to pasta, although the same steps of pasteurization and packaging are applicable to rice and ready-to-eat rice meals having shelf

stability.

In another embodiment, the invention concerns a packaged ready-to-eat pasta meal comprising a cooked pasta; said cooked pasta being hermetically sealed in a first polymeric container; a sauce for said pasta; said sauce being packaged in a second container; and said first and second containers being associated as a meal kit which is stored at room temperature for at least seven days prior to consumption of the pasta meal.

Freshly cooked pasta is fully cooked and hydrated with a slightly firm texture. Typical processing methods used to make shelf-stable pasta involve significant heating once the pasta is packaged. The duration and cumulative heat that the pasta is exposed to during this process degrades the quality of the pasta by making a softer, less firm texture than that of freshly cooked pasta as well as a less appealing appearance than freshly cooked pasta due to clumping and discoloration.

We have developed a new way to maintain the freshly cooked pasta texture and appearance characteristics by minimizing the exposure of pasta to high temperatures. By maintaining product heat after cooking and then immediately doing all the thermal processing necessary to provide a product that is shelf-stable without dropping temperature and then reheating the product once packaged, the time that the product is held at high temperatures is minimized. By keeping the pasta mobile during the heating process, an even heat and duration of exposure to heat is achieved. Products that are heated in a package are heated from the outside in. This results in the exterior portions of the product being exposed to a much longer duration of heat and often a higher temperature than the interior product. These cumulative effects degrade the overall quality of the pasta.

In other embodiments of the invention, the pasta is fully hydrated and cooked to an "al dente" texture, and heat treated (or maintained) at an elevated temperature (on the order of 180°F or higher) for a period of time such that the pasta is pasteurized before being packaged. Any subsequent heat treatment applied to pasteurize the package is not required to pasteurize the pasta. This can be achieved by maintaining the elevated temperature before packaging and immediately after packaging to allow the inner surface of the package to be pasteurized, e.g., maintaining at least 180°F for two minutes. This is done without the addition of further heat that would affect product characteristics. Once the package itself is pasteurized, the product is cooled and the texture and appearance characteristics of the freshly cooked pasta are maintained.

These and other embodiments of the invention will become apparent to those having ordinary skill in the art upon reading the accompanying description of the preferred embodiment in conjunction with the accompanying drawings. BRIFF DFSCRTPTION OF THF. OR A WINGS

Fig. 1 shows a packaged, fully cooked pasta product which is separate from a condiment, e.g. a sauce, for such pasta. Fig. 2 shows an alternative design (sideview) for a package for a room temperature storable, fully cooked pasta;

Fig. 3 is a top view of Fig. 2; and

Fig. 4 shows another embodiment of the invention where the pasta and condiment are each separately contained in their own pouch.

Fig. 5 is a graphic representative of product "A" according to the invention compared with product "B" according to a prior art process. DFTAIT.FD DESCRIPTION OF THF PREFERRED EMBODIMENTS

As shown in Fig. 1, in its simplest form, this invention provides a fully cooked, ready-to- eat, pasta, illustrated in the form of spaghetti 10, in a package 12, such as a hermetically sealed plastic bag. It should be understood that although spaghetti 10 is illustrative of the pasta, the pasta shape is not limited to spaghetti 10, but may take various forms known to the art such as fettucini, linguine, ziti, rotini, elbows, spirals, vermicelli, fusilli, tortellini, ravioli, manicotti, lasagna, rote, tortiglioni, shells, bow-ties, etc., which may be seasoned or flavored or unseasoned or unflavored or filled, or unfilled, with condiments such as cheese, meat, etc. Although the spaghetti 10 illustrated is based upon a wheat flour, such as durum wheat flour, semolina flour and farina flour, the invention is not limited to wheat based flours, but the pasta can be made of any suitable farinaceous flour as is known in the art. Examples of such flours are buckwheat flour, oat flour products, rice flour, com starch and other cereal flours and legume flours. Examples of legume flours include pea flour, lima bean flour, navy bean flour, soybean flour and the like. Mixtures of such flours are also within the scope of the pasta used in the invention. As noted above, the method of forming a shelf-stable packaged rice can also be achieved by the processing steps of the invention. Other ingredients to the pasta can include salt (NaCl), gums, such as polypropylene glycol alginate (PGA), whole eggs, egg whites, added protein, added fiber, added vitamins such as B-vitamin, seasonings, flavors, colorants, reducing agents such as sulfhydryl reducing agents and other additives. PGA within the range of 0.05-2.0 wt% (all wt% based on the weight of the dry flour) most preferably 0.05-0.5 wt%, and NaCl between 0.2-3 wt% are typical. The ingredients may be hydrated or mixed with water prior to contact with the flour. In addition, a separately packaged condiment 14 for the pasta can be provided in the same package.

As shown in Fig. 1, a condiment 16 in the form of a tomato sauce is packaged separately from the pasta, but associated with the pasta as a kit, such that the consumer can decide to add as little or as much of the condiment 16 to the pasta as the consumer desires. Although a tomato sauce has been identified as illustrative of the condiment 16, the invention is not limited to tomato based sauce, but may include any type of condiment, e.g., cheese, herbs, spices, cheese or dairy-based sauces, e.g., white sauce, olive oil based sauces, savory or meat flavored sauces, etc. The only limitation on the condiment is that it is separately packaged from the pasta such that the consumer has the choice of adding, and in what amount, the provided condiment to the pasta. The pasta, as shown in Fig. 1 , can be coated with an hydrophilic additive, an acid, an edible oil and/or flavoring as sequential coatings after cooking, but prior to packaging. In a particularly preferred embodiment, the cooked pasta is subjected to a heat treatment (sometimes termed as "heat hold") for a period of time subsequent to hydrating but prior to packaging, such that the pasta is pasteurized (i.e., sterilized of microbes) before being packaged, preferably under a nitrogen, carbon dioxide, or mixed gases devoid of elemental oxygen. In a most particularly preferred embodiment, the pasta is subject to a heat treatment while maintaining the individual pasta pieces mobile, as in a revolving drum or similar apparatus, whereby the surfaces of the pasta pieces are individually subjected to the atmosphere of elevated temperature such that heating of the individual pasta pieces can be controlled to a desired degree, e.g., to achieve an "al dente" texture.

As can be seen in Figs. 2-3, the package 20 can also be used as a heating and serving tray after a film 22 is removed from the tray to permit consumption of the pasta meal. The tray may take various configurations, such as a single depression (Fig. 4), or a multiple depression (Figs. 2-3) to separate the various components of the meal kit. In another embodiments of the invention, as shown in Fig. 4, package 20 contains two pouches, one pouch containing the pasta and the other containing the condiment. Both pouch 16 containing the condiment and pouch 13 containing the pasta are separate from each other, but are each contained in tray or package 20 which secures the pouch 13 and 16 in the tray by a sleeve or film 22.

The serving size of the pasta portion can be appropriately sized for use as an entree (about 11-14 ounces) or as a side dish or even a lunch portion (about 1/3 less than an entree). It is also contemplated that consumers may prefer family sized portions (i.e., portions larger than the single adult sized portion). Alternatively, more than one tray or package 20 may be associated by a foil, paperboard sleeve, or other means to make a family pack. In such an embodiment, as well as the other embodiments disclosed, the sauce or other condiments may be separately packaged such that more freedom of choice of the sauce or condiment is associated with each meal or portion thereof.

In order to further describe the best mode contemplated by the inventor of carrying out the invention, reference may be had to the following examples.

In each of examples 1-12 below, alimentary pasta additives such as NaCl and PGA were dispersed in water and mixed with semolina to form dough. The dough was extruded through a spaghetti die using a pilot plant extruder and all edible coatings to the cooked pasta were applied in successive coatings of hydrophillic additive, acid and oil. Example 1

To 100 grams of semolina is added 30 grams of water and 2.6 grams of NaCl. These ingredients were mixed well in the mixing portion of the pasta extruder to prepare a paste. This dough was conveyed into the extrusion portion of the pasta extruder. The dough was pressed through a spaghetti die, cut into proper lengths, optional dried, and subsequently cooked for six minutes and coated with 0.32 grams of a food grade acid, 2.11 grams of a vegetable oil and 3.2 grams of glycerol. The product was pasteurized before packaging. Example 2

The procedure of Example 2 was repeated except 0.5 grams of PGA and only 2.1 grams of salt were added to the flour and water. Examples 3-5

The procedure of Example 2 was repeated except that no NaCl was included in the paste, PGA was present in amounts of 0.15 grams, the product was cooked for 25 minutes in excess boiling water and the products of Examples 3, 4 and 5 were only coated with 3.0 grams, 2.0 grams and 1.0 gram respectively of glycerol.

Examples 6-9

The procedure of Examples 3-5 was repeated except the product was cooked in excess boiling water for 18 minutes. Comparative Example 10

An example of control formula (normal product) is as follows:

Dry Pasta Moisture 10-14%

Semolina 86 - 90% (Dry Basis) Cook ten minutes, acidified, coated with vegetable oil (Yield: 1.0 pound of dry pasta will yield 2.0 - 2.3 pounds of cooked pasta), packaged and pasteurized in the package.

Finished Products Cooked Pasta 97 - 98.5%

(Moisture 61-64%) (Semolina 36-39%)

Food Grade Acid 0.30 - 0.32% (Lactic Acid 88)

Vegetable Oil 1.0 - 2.5%

Example 11

An example of preferred formula is as follows:

Dry Pasta Moisture 11.0 - 12.5%

Salt 1.75% - 2.25%

Semolina 84 - 88% (Dry Basis)

Cook 10 minutes, acidified with an acid/glycerol solution, coated with vegetable oil (Yield - 1.0 pound of dry pasta will yield 2.0 - 2.3 pounds of cooked pasta), pasteurized and then packaged.

Finished Products Cooked Pasta 94 - 96%

(Moisture 60 - 63%

Semolina 37 - 39%

Salt 0.2 - 0.4%)

Food Grade Acid 0.32% (Lactic Acid 88)

Vegetable Oil 1.0-2.5%

Glycerol 2.5 - 3.5%

Example 12

An example of further preferred formulas is as follows:

Dry Pasta Moisture 11.0 - 12.5%

PGA 0.1 - 0.75%

Salt 1.75 - 2.25%

Semolina 84 - 88% (Dry Basis)

Cook 18 minutes, acidified with acid/glycerol solution, coated with vegetable oil (Yield 1.0 pound of dry pasta will yield 2.75 - 3.25 pounds of cooked pasta), pasteurized and then packaged. Finished Products Cooked Pasta 94 - 96%

(Moisture 66 - 69%

Semolina 26 - 28%

PGA 0.02 - 0.0600,

Salt 0.2 - 0.4%)

Food Grade Acid 0.30 - 0.32% (Lactic Acid 88)

Vegetable Oil 1.0 - 2.5%

Glycerol 2.5 - 3.5%

Results (Average scores of 8 to 9 panelists, on the texture of a 9 point scale, 1 unacceptable to 9 = acceptable/excellent)

Each of these pasta were packaged in a polymeric film package and tested as shown in

Table I.

Summary. The cooked acidified pasta made from regular product, without PGA (Propylene Glycol Alginate), salt, and glycerol, has a mealy texture (due to the starch retrogradation) after one week (7 days) at 40°F. The additions of salt and glycerol exhibited the effect of retarding the starch retrogradation process. The addition of PGA further enhanced this effect. Example 1

A preferred embodiment of the product is that produced by the following steps: 1) dry pasta is made by mixing semolina, Propylene Glycol Alginate, salt and water then extruding and dying using conventional pasta manufacturing techniques to a moisture of 11-13%; 2) dry pasta is fed into a cooking apparatus where the dry pasta is cooked to a moisture content of to 60-68% moisture; 3) product is conveyed while maintaining heat above 200 °F and is fed into acid coating apparatus and coated with acid sufficient to acidify the pasta to a pH between 3.7 and 4.4; 4) product is then held at a temperature above 200° for a minimum of 2.5 minutes to provide a thermal process sufficient to prevent spoilage; 5) product temperature is maintained above 180°F during packaging and then held above 180°F for 2 minutes, a time sufficient to pasteurize the interior of the packing surface; 6) packages are then cooled to a temperature below 110°F within 10 minutes. Products made in this embodiment have moisture level between 65 and 73% and have a texture similar to freshly cooked pasta. This texture does not change significantly when stored for long periods of time. By treating or keeping the product hot after cooking throughout the acidification stage and then maintaining the high temperature, the total amount of exposure the product has to heat is minimized and texture degradation (softening) is avoided. Products made by filling a cooked or partially cooked product and then completing the thermal process after packaging greatly extends the time the product is exposed to high temperatures. This is necessary to insure that sufficient heat penetration into the center of the package is achieved and the product will not spoil over time. The longer exposure to high heat causes products to soften and become less like freshly cooked pasta and less acceptable by consumers. This is illustrated in Fig. 5 where "A" is a product made in the preferred embodiment and "B" is a product that uses a thermal process after the product is packaged. The firmness values demonstrate how the pasta firmness is affected by the additional heating required in process "B." The desired firmness of freshly cooked pasta is identified.

In addition to the texture advantages described, there are also visual differences that make process "A" product much closer in appearance to freshly cooked pasta and make the process "A" product more like freshly cooked pasta in the way that it breaks apart into individual strands of pasta. Process "B" product is darker and slightly browned in color and more clumped into a

solid mass. Example 14

A second embodiment of this process and product takes product directly from an extruder and completes the steps beginning at step 2. Similar Direct Extrusion.

For the graphic representation of Fig. 5, we used the following testing procedure to determine texture differences:

Texture Differences

Testing Procedure

1. 1 Kg. Spaghetti was blanched for several different times and then drained.

2. The cooked spaghetti was acidified with approximately 12.25 grams of acid each with an additional 250 ml water. The product at this point was at approximately pH 4.0.

3. Mixed hot spaghetti was packaged in plastic pouches, approximately 200 grams each.

4. For Process "B" the pouched product was further processed to represent a sterilization or retort step. For Process "A," pouched product was held in a steam environment until it has a treatment of 3 minutes at over 85 °C (185 °F). "Retort" product was processed at 121 °C (15 psig) until it had an accumulated kill of F6.

5. Product was stored in a refrigerator for two days, reheated in a microwave to simulate home use and then analyzed for texture.

The results are graphically represented in Fig. 5

The following data supports the long shelf life claims of the products descπbed in the invention In this case, products were packaged in pouches and stored at ambient conditions for the corresponding time interval.

Table III contains results from a study where shelf stable pasta & sauce kits were tested by consumers over a 9-month peπod. Initial compaπson tests were conducted using freshly prepared pasta and freshly prepared shelf stable pasta These results showed that the two products were equally liked by consumers (a base of 100 respondents) Products were then tested at vaπous intervals to see if product quality as expressed in overall hkmg were sustained over time In the table below are the scores from that testing show g that scores were not lowered over time and maintained the initial overall liking scores

Overall liking scores (% of test respondents answeπng "like it a lot" or "like it a little," the top two choices on a 5 point scale) The testing was conducted by an independent testing firm using approximately 100 respondents

As noted hereinabove, the invention, in its simplest form, packages the fully cooked, ready-to-eat pasta in a hermetically sealed envelope of polymeric material. Pasteurization of the pasta occurs prior to packaging by the "heat hold" steps previously described. Preferably, sealing is accomplished in an atmosphere which is modified to lower the oxygen content normally present in the environment. In such a case, nitrogen, carbon dioxide, combinations thereof and other inert gas have been demonstrated to be an acceptable gas to form an oxygen deficient atmosphere in which to seal the polymeric materials. Suitable polymeric materials for packaging foodstuffs are well known in the art and many of the polymeric materials so used are also invisible to microwave radiation. Thus, in order to heat either the pasta and/or condiment or both, the package can be subjected to microwaves just prior to consumption in order to raise the temperature of the contents of the package to that desired by the consumer. The sequence of heating the pasta and condiment are not critical. For example, each of the pasta and condiment therefore may be simultaneously or sequentially heated; or the pasta and condiment may be heated in the pouches and the heated contents are thereafter placed on the serving tray; or the contents are mixed on the serving tray and thereafter heated; or the pasta may be placed and heated on the serving tray and the condiment separately heated; or vice versa.

Alternatively, the package may be transparent or, alternatively, contain both a light reflective and a light transmitting material such that upon exposure to various spectrum of light (including UV, IR and visible light), the package and/or the contents of the package can be heated to a desired temperature for consumption of the contents of the package. However, it is to be understood that heating (or chilling) of the pasta is not necessary for its consumption as it may be eaten directly from the package. It is desirable to design the degree of cooking, including pasteurization of the product before packaging and any sterilization of the package after packaging for an appropriate time depending on the size of the package, and the heating medium used, such that the resulting pasta is "al dente," which is a texture much preferred by consumers. In other embodiments, the package may comprise a paperboard, shrinkwrap, foil or other type of sleeve enclosing both the pasta and condiment, as well as a serving tray. The tray and its contents may also be sealed by a polymeric film.

It should be clear that I have provided a fully hydrated, ready-to-eat, packaged pasta product which has extended shelf life and may be stored at room temperature for a week, ten days, a month, or even many months, e.g. eight months up to twelve months, at room temperature without spoilage or the negative effects of retrogradation of the pasta product. The shelf stable product of the invention not only maintains the appearance of freshly made pasta, but, also, the texture thereof in which firmness degradation caused by localized overheating or long heat history of prior art processes does not occur. By separately packaging a condiment for the pasta, the consumer retains the choice as to whether, and how much condiment, to apply to the pasta when the pasta is ready for consumption. By providing a package which is transparent to radiation in the form of light or microwaves, the contents of the package may be readily warmed to a temperature within the preference of the consumer and provides a convenient form for containing, transporting and serving a ready-to-eat pasta meal for a room temperature storable product.

While the invention has been described with reference to a preferred embodiment, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. In addition, many modifications may be made to adapt a particular situation or material to the teachings of the invention without departing from the essential scope of the invention.

Therefore, it is intended that the invention not be limited to the particular embodiment disclosed as the best mode contemplated for carrying out this invention, but the invention will include all embodiments and equivalents falling within the scope of the amended claims.

Claims

I Claim:

1. A method of providing a room temperature storable, fully cooked pasta meal comprising:

(a) filling a cooked, fully hydrated pasta into a package and, prior to said filling step, maintaining said pasta at an elevated temperature for a period of time to pasteurize the pasta;

(b) providing at least one condiment for said pasta, said condiment being separate from said pasta; and

(c) storing the packaged pasta and condiment under room temperature conditions for at least one week; prior to consumption of the pasta.

2. The method of Claim 1 , wherein the condiment is at least one substance selected from the group consisting of herbs, cheese, tomato-based sauce, cheese or dairy-based sauce, olive oil- based sauce and savory or meat-based sauce.

3. The method of Claim 1, wherein the stored packaged pasta is stored under room temperature conditions for at least one month.

4. The method of Claim 1, wherein the stored packaged pasta is stored under room temperature conditions for at least eight months.

5. The method of Claim 1, wherein the package is transparent to microwaves and the packaged pasta is subjected to microwaves prior to consumption of the pasta.

6. The method of Claim 1, wherein the package is transparent to light and the packaged pasta is subjected to light sufficient to heat the pasta prior to consumption of the pasta.

7. The method of Claim 1, including the step of separately packaging the condiment.

8. A packaged, ready-to-eat pasta meal, said pasta meal comprising:

(a) a fully cooked pasta which is pasteurized prior to being packaged; (b) said cooked pasta being fully hydrated and hermetically sealed in a first polymeric container;

(c) a sauce for said pasta;

(d) said sauce being packaged in a second container; and

(e) said first and second container being associated as a meal kit which is stored at room temperature for at least seven days prior to consumption of the pasta meal.

9. The packaged, ready-to-eat pasta meal of Claim 8, wherein the second container is a polymeric container.

10. The packaged, ready-to-eat pasta meal of Claim 9, wherein the first and second polymeric containers are transparent to microwaves.

11. The packaged, ready-to-eat pasta meal of Claim 9, wherein the second polymeric container is enclosed with said first polymeric container.

12. The packaged, ready-to-eat pasta meal of Claim 8, further including a separately packaged cheese, herb, or spice for said pasta.

13. The packaged, ready-to-eat pasta meal of Claim 8, wherein the fully hydrated pasta is hermetically sealed in an environment which is modified so as to have a lower oxygen content than is normally present in the environment.

14. The packaged, ready-to-eat pasta meal of Claim 8, wherein the fully hydrated pasta is hermetically sealed in an atmosphere rich in a gas selected from nitrogen, carbon dioxide and combinations thereof.

15. The packaged, ready-to-eat pasta meal of Claim 8, wherein the sauce is packaged in a second container which is hermetically sealed in an atmosphere rich in a gas selected from nitrogen, carbon dioxide and combinations thereof.

16. The packaged, ready-to-eat pasta meal of Claim 8, further comprising a package which can be utilized as a serving tray.

17. The packaged, ready-to-eat pasta meal of Claim 16, wherein the tray has a plurality of depressions to separate various components of the pasta meal.

18. A fully cooked pasta meal prepared by the process of claim 1.

19. A method of providing a room temperature storable fully cooked pasta or rice comprising: filling a cooked, fully hydrated pasta or rice into a package, and, prior to said filling step, maintaining said pasta or rice at an elevated temperature for a period of time sufficient to pasteurize the pasta or rice; and sealing said package.

20. The product produced by the method of claim 19.