Packaged precooked pasta

• US 6,387,423 B1
• Filed: 11/10/1997
• Issued: 05/14/2002
• Est. Priority Date: 05/09/1995
• Status: Expired due to Fees

• Current Assignee: Bonroyal-Werk
• Original Assignee: Bonroyal-Werk
• Inventors: Brunsbach, Fritz
• Primary Examiner(s): Hendricks, Keith
• Assistant Examiner(s): BECKER, DREW E
• Application Number:
  US08/945,729
• Time in Patent Office: 1,646 Days
• Field of Search: 426/106, 426/112, 426/113, 426/128, 426/549, 426/392, 426/410, 426/412, 426/415, 426/520, 426/521, 426/524, 426/602, 426/523
• US Class Current: 426/113
• CPC Class Codes: A21D 15/04 by heat treatment , e.g. sterilisation, pasteurisation
• CPC Class Codes: A23L 7/11 Filled, stuffed or multilayered pasta
• CPC Class Codes: A23L 7/111 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

Abstract

The invention relates to packaged, unfilled or filled, precooked pasta foods in portions of between 150 g and 500 g, characterized by being sealed within a sheet which is heat-resistant up to at least 125° C. Oxygen-impermeable composite sheets are preferably employed as the sheets. The invention further relates to a method for the preparation of such packaged pasta foods.

Claims

1. Packaged food consisting of:

a) precooked pasta food combining

pasta, unfilled or filled, swelled with

water and vegetable oil, together, in a mutually emulsified, freshly prepared condition, and

b) a sealed composite sheet containing said precooked pasta food,

wherein said pasta food is present in a portion of between 150 g and 500 g,

wherein said water is present in an amount sufficient (i) for swelling the pasta and (ii) for complete water uptake by the pasta,

wherein said vegetable oil is present in an amount sufficient to avoid sticking together of said pasta, and

wherein said sealed composite sheet is oxygen-impermeable and heat-resistant up to at least 125°

C.

2. A method for preparing packaged pasta food comprising the sequential steps of

a) swelling unfilled or filled, uncooked pasta with a freshly prepared emulsion consisting of water and vegetable oil to effect a portion of pasta food, said pasta being present in an amount of between 150 g and 500 g, said water being present in an amount sufficient (i) to swell the pasta and (ii) for complete water uptake by the pasta, and said vegetable oil being present in an amount sufficient to avoid sticking together of said pasta;

followed by

b) sealing said portion within an oxygen-impermeable composite sheet which is heat resistant up to at least 125°

C.;

followed by

c) cooking and sterilizing said portion under pressure.

3. The method according to claim 2, characterized in that the uncooked pasta, swelled with the freshly prepared emulsion of water and vegetable oil, is pressed flat and then sealed.

4. The method according to claim 2, characterized in that the sealed portion is heated at above 112°

C. in an autoclave followed by cooling down to below 25°

C.

5. The method according to claim 2, characterized in that the sealed portion, after being heated at above 80°

C. and being in a slightly expanded condition, is rotated by 180°

at least once.

6. The method according to claim 5, characterized in that the portion is rotated by 180°

four or five times.

7. The method according to claim 3, characterized in that the sealed portion is heated at above 112°

C. in an autoclave followed by cooling down to below 25°

C.

8. The method according to claim 3, characterized in that the portion, after being heated at above 80°

C. and being in a slightly expanded condition, is rotated by 180°

at least once.

9. The method according to claim 8, characterized in that the portion is rotated by 180°

four or five times.

10. The method according to claim 4, characterized in that the portion, after being heated at above 80°

C. and being in a slightly expanded condition, is rotated by 180°

at least once.

11. The method according to claim 10, characterized in that the portion is rotated by 180°

four or five times.