WO2003105602A1 - Pre-cooked edible pasta without condiment and method for its manufacture - Google Patents

Pre-cooked edible pasta without condiment and method for its manufacture Download PDF

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Publication number
WO2003105602A1
WO2003105602A1 PCT/IT2003/000376 IT0300376W WO03105602A1 WO 2003105602 A1 WO2003105602 A1 WO 2003105602A1 IT 0300376 W IT0300376 W IT 0300376W WO 03105602 A1 WO03105602 A1 WO 03105602A1
Authority
WO
WIPO (PCT)
Prior art keywords
pasta
cooked
possibly
condiments
pasteurised
Prior art date
Application number
PCT/IT2003/000376
Other languages
French (fr)
Inventor
Giuseppe Beani
Original Assignee
Giuseppe Beani
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Giuseppe Beani filed Critical Giuseppe Beani
Priority to AU2003237627A priority Critical patent/AU2003237627A1/en
Publication of WO2003105602A1 publication Critical patent/WO2003105602A1/en

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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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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
    • 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
    • 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
    • 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
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package

Definitions

  • the present invention relates to a pre-cooked edible pasta without condiment and to a method for its manufacture.
  • the pasta may be cooked, mixed with the condiments and then frozen, or the pasta may be frozen without condiments, which may be prepared and frozen separately, and pasta and condiments are joined in a single package only after freezing.
  • This second operating mode has the advantage that it does not cause the pasta to absorb the condiments.
  • a third type of known packages is that of pre-cooked fresh pastas, with or without condiments, sealed in a single-portion or dual portion package and destined to be preserved in a refrigerator or at ambient temperature.
  • the method comprises: cooking the pasta, possibly adding the condiment while hot, cooling the cooked pasta, possibly with the condiment, packaging under vacuum or in modified atmosphere. Once the package is opened, they simply need heating, even in a microwave oven. Since this is a fresh product, it heats faster than the frozen one, but it can be preserved for a shorter time.
  • the pasta is treated with protecting oils to prevent it from absorbing the humidity of the condiment and to prevent sticking, which would not be appreciated by consumers, and this has a negative impact on the quality of the product.
  • Fresh pre-cooked pasta can absorb about 50-60% of humidity (i.e. it can grow by about 50-60% in the presence of humidity or condiments) if it contains no filling, and it can absorb about 30% if it does contain filling, whilst in the case of dry pasta this percentage reaches even 100% (a typical case is the pasta whose volume doubles while cooking in boiling water).
  • Some types of pasta are subjected to post-packaging sterilisation, i.e. the package containing the product is treated. This allows for long preservation not in a refrigerator, in substantially similar fashion to long-preservation milk, as opposed to fresh milk, to be preserved in refrigerators, and more generically to fresh pasta, whose preservation time is more limited, but whose organoleptic qualities are superior.
  • An aim of the present invention is to eliminate the aforesaid drawbacks and to make available a pre-cooked pasta with high organoleptic qualities and a method for its manufacture which allow to maintain intact and durable the organoleptic characteristics of the pasta for a time interval of about 30 - 60 days.
  • a further aim is to enable to reduce the time required to prepare the pasta for consumption.
  • Yet another aim is to achieve this in simple, economical fashion.
  • the method for manufacturing the pre-cooked pasta without external condiments comprises in combination the following steps:
  • Pasteurisation may take place at high temperature (> 80 °C) with steam or with hot air and with stabilising effect.
  • high temperature > 80 °C
  • the pasta of the present invention is a pre-cooked and pasteurised pasta, without external condiments, packaged in a sealed container under vacuum or in modified atmosphere.
  • the pasta can be of the fresh or dry kind and possibly also filled (in this case obviously it does comprise condiments, but they are within the pasta itself).
  • Preparation comprises the following steps:
  • pasteurisation takes place with steam or hot air, it has a stabilising effect and it forms a protective film on the pasta which allows to maintain its shape and enables to avoid use of oils and/or protective substances for the pasta or greatly to limit their use;
  • the aforesaid pasta package is available in a short time because, not being frozen, it requires a shorter heating time to be brought to the consumption temperature.
  • the condiment can be prepared and possibly heated separately and added to the heated pasta ready for consumption, thereby preventing the possible absorption of the aqueous or humid part of the condiment by the pasta, which is thus preserved in better fashion and for a duration of about 30 - 60 days.
  • the pasta of the present invention does not require the addition of oils or protective substances or requires it in reduced quantity with respect to the prior art and in any case it requires no special oils and therefore maintains its organoleptic characteristics unchanged.

Abstract

A pre-cooked and pasteurised pasta without external condiments is packaged in a sealed container under vacuum or in modified atmosphere. The method for manufacturing the pre-cooked pasta without external condiments, be it fresh or dry and possibly also filled, comprises in combination the following steps: - cooking the pasta; - pasteurising the cooked pasta; - possibly drying the pasta; - possibly cooling the pasteurised pasta; - packaging under vacuum or modified atmosphere. Pasteurisation takes place with steam or with hot air.

Description

PRE-COOKED EDIBLE PASTA WITHOUT CONDIMENT AND METHOD FOR ITS MANUFACTURE
TECHNICAL FIELD AND BACKGROUND ART. The present invention relates to a pre-cooked edible pasta without condiment and to a method for its manufacture.
The food industry has for years made use of packages of fresh pasta, such as tortellini, packaged in a vacuum or in modified atmosphere in sealed envelopes and destined to be preserved in a refrigerator or at ambient temperature only for a few days or for a rather limited time interval.
However, after the package is opened the aforesaid tortellini must be cooked. Therefore, the need has arisen for the availability of pre-cooked pasta, so that the consumer can simply heat the pasta without having to cook it for the entire cooking time that would be required if the pasta were not pre-cooked. Therefore, already known are packages of pre-cooked and frozen pastas, without condiments external to the pasta, typically destined to restaurants but also sold in supermarkets directly to final consumers, which pastas are simply to be heated in boiling water or in an oven and do not need to be cooked. Also known are packages of pre-cooked frozen pastas, also called ready dishes, which include condiments. During the preparation process the pasta may be cooked, mixed with the condiments and then frozen, or the pasta may be frozen without condiments, which may be prepared and frozen separately, and pasta and condiments are joined in a single package only after freezing. This second operating mode has the advantage that it does not cause the pasta to absorb the condiments.
Both types of pasta described above, being frozen, require a considerable preparation time to go from freezing temperature to ambient temperature and therefrom to be heated sufficiently for consumption. Moreover, the cold chain may be subject to interruptions which cause changes to the organoleptic characteristics of the frozen product.
A third type of known packages is that of pre-cooked fresh pastas, with or without condiments, sealed in a single-portion or dual portion package and destined to be preserved in a refrigerator or at ambient temperature. In this case the method comprises: cooking the pasta, possibly adding the condiment while hot, cooling the cooked pasta, possibly with the condiment, packaging under vacuum or in modified atmosphere. Once the package is opened, they simply need heating, even in a microwave oven. Since this is a fresh product, it heats faster than the frozen one, but it can be preserved for a shorter time. Moreover, the pasta is treated with protecting oils to prevent it from absorbing the humidity of the condiment and to prevent sticking, which would not be appreciated by consumers, and this has a negative impact on the quality of the product. Fresh pre-cooked pasta can absorb about 50-60% of humidity (i.e. it can grow by about 50-60% in the presence of humidity or condiments) if it contains no filling, and it can absorb about 30% if it does contain filling, whilst in the case of dry pasta this percentage reaches even 100% (a typical case is the pasta whose volume doubles while cooking in boiling water). Some types of pasta are subjected to post-packaging sterilisation, i.e. the package containing the product is treated. This allows for long preservation not in a refrigerator, in substantially similar fashion to long-preservation milk, as opposed to fresh milk, to be preserved in refrigerators, and more generically to fresh pasta, whose preservation time is more limited, but whose organoleptic qualities are superior. DISCLOSURE OF INVENTION.
An aim of the present invention is to eliminate the aforesaid drawbacks and to make available a pre-cooked pasta with high organoleptic qualities and a method for its manufacture which allow to maintain intact and durable the organoleptic characteristics of the pasta for a time interval of about 30 - 60 days.
A further aim is to enable to reduce the time required to prepare the pasta for consumption.
Yet another aim is to achieve this in simple, economical fashion.
Said aims are fully achieved by the method and by the pasta of the present invention, which are characterised by the content of the claims set out below and in particular in that the pasta is pre-cooked and pasteurised prior to packaging, without external condiments, packaged in a sealed container under vacuum or in a modified atmosphere. BEST MODE FOR CARRYING OUT THE INVENTION. The method for manufacturing the pre-cooked pasta without external condiments, be it fresh or dry and possibly also filled, comprises in combination the following steps:
- cooking the pasta;
- pasteurising the cooked pasta; - possibly drying the pasta; - possibly cooling the pasteurised pasta;
- packaging under vacuum or modified atmosphere.
Pasteurisation may take place at high temperature (> 80 °C) with steam or with hot air and with stabilising effect. This and other characteristics shall become more readily apparent from the description that follows of a preferred and non limiting embodiment. The pasta of the present invention is a pre-cooked and pasteurised pasta, without external condiments, packaged in a sealed container under vacuum or in modified atmosphere. The pasta can be of the fresh or dry kind and possibly also filled (in this case obviously it does comprise condiments, but they are within the pasta itself). Preparation comprises the following steps:
- cooking the pasta in boiling water;
- original pasteurisation of the cooked pasta before its packaging: pasteurisation takes place with steam or hot air, it has a stabilising effect and it forms a protective film on the pasta which allows to maintain its shape and enables to avoid use of oils and/or protective substances for the pasta or greatly to limit their use;
- possibly cooling the pasteurised pasta; - packaging under vacuum or in modified atmosphere (according to a known technique which entails replacing the air in the container of the package with a mixture of gases suitable for preserving food products). The aforesaid pasta package is available in a short time because, not being frozen, it requires a shorter heating time to be brought to the consumption temperature. The condiment can be prepared and possibly heated separately and added to the heated pasta ready for consumption, thereby preventing the possible absorption of the aqueous or humid part of the condiment by the pasta, which is thus preserved in better fashion and for a duration of about 30 - 60 days. The pasta of the present invention does not require the addition of oils or protective substances or requires it in reduced quantity with respect to the prior art and in any case it requires no special oils and therefore maintains its organoleptic characteristics unchanged.

Claims

CLAIMS 1. Pre-cooked pasta without external condiments, packaged in a container sealed under vacuum or in modified atmosphere, characterised in that it is a pasteurised pre-cooked pasta.
2. Method for manufacturing pre-cooked pasta without external condiments, both fresh and dry and possibly also filled, characterised in that it comprises in combination the following steps:
- cooking the pasta;
- pasteurising the cooked pasta; - possibly drying the pasta;
- possibly cooling the pasteurised pasta;
- packaging under vacuum or modified atmosphere.
3. Method as claimed in claim 2, wherein pasteurisation occurs with steam or with hot air and with stabilising effect.
4. Method as claimed in claim 2, wherein pasteurisation occurs before packaging.
5. Method as claimed in claim 2, wherein pasteurisation forms a protective film on the pasta.
PCT/IT2003/000376 2002-06-18 2003-06-17 Pre-cooked edible pasta without condiment and method for its manufacture WO2003105602A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2003237627A AU2003237627A1 (en) 2002-06-18 2003-06-17 Pre-cooked edible pasta without condiment and method for its manufacture

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT2002PR000034A ITPR20020034A1 (en) 2002-06-18 2002-06-18 UNFILLED PRE-COOKED FOOD PASTE AND PROCEDURE TO REALIZE IT.
ITPR2002A000034 2002-06-18

Publications (1)

Publication Number Publication Date
WO2003105602A1 true WO2003105602A1 (en) 2003-12-24

Family

ID=29727291

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IT2003/000376 WO2003105602A1 (en) 2002-06-18 2003-06-17 Pre-cooked edible pasta without condiment and method for its manufacture

Country Status (3)

Country Link
AU (1) AU2003237627A1 (en)
IT (1) ITPR20020034A1 (en)
WO (1) WO2003105602A1 (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5332587A (en) * 1989-09-01 1994-07-26 Mars, Incorporated Acid stabilized pasta
US5562938A (en) * 1987-12-31 1996-10-08 Borden, Inc. Cooked and packaged starchy foodstuffs
US5695801A (en) * 1993-05-26 1997-12-09 Cpc International Inc. Method of making shelf stable moist pasta
US6017573A (en) * 1997-04-30 2000-01-25 Nestec S.A. Process for preparing intermediate moisture pasta product

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5562938A (en) * 1987-12-31 1996-10-08 Borden, Inc. Cooked and packaged starchy foodstuffs
US5332587A (en) * 1989-09-01 1994-07-26 Mars, Incorporated Acid stabilized pasta
US5695801A (en) * 1993-05-26 1997-12-09 Cpc International Inc. Method of making shelf stable moist pasta
US6017573A (en) * 1997-04-30 2000-01-25 Nestec S.A. Process for preparing intermediate moisture pasta product

Also Published As

Publication number Publication date
AU2003237627A1 (en) 2003-12-31
ITPR20020034A1 (en) 2003-12-18

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