Patent ID: 6797308
Filing Date: 2004-09-28
Classification: A23L

Abstract:
A fully cooked, fully hydrated, stabilized pasta composition comprising cooked pasta prepared from a pasta dough comprising about 55 to about 50 percent high protein wheat flour, about 1 to about 5 percent wheat gluten, 0 to about 20 percent egg product, 0 to about 3 percent dough conditioner, sufficient nisin-containing cultured whey to provide at least about 150 IU nisin/g pasta dough, and sufficient water to provide a total moisture content of about 25 to about 35 percent; wherein the fully cooked, fully hydrated, stabilized pasta composition is shelf stable at refrigeration temperature for at least 120 days; and wherein the fully cooked, fully hydrated, stabilized pasta composition is of the warm and serve variety.