Patent ID: 6203840
Filing Date: 2001-03-20
Classification: A23L

Abstract:
A process for manufacturing a full-moisture, shelf-stable pasta product, which comprises:preparing a mixture comprising a cereal flour, semolina, or a mixture thereof and water wherein the mixture has a dry-matter content of 60 to 75 weight percent;forming a portioned pasta product;blanching the pasta product at a temperature of about 95 to 100.degree. C. for a duration of about 1 to 10 minutes, while steaming with steam having a temperature of about 98 to 100.degree. C. and spraying with water having a temperature of about 95 to 98.degree. C. and a pH of about 3.5 to 5;dipping the blanched pasta product into acidified water at ambient temperature; andpackaging the pasta product.