Borden, Inc.

Borden Foods Corporation

Yanien Lee

Carleton G Merritt

Stephen R Gillmore

Nancy E Dermody

Edward A Matuszak

Clifford K Bath

Catherine E Hoyda

Kurt Alpha

Edward E Bretch

A shaped and cooked pasta product is produced and coated with an edible hydrophillic additive which improves the retrogradation tendencies of the cooked and/or refrigerated pasta product. In a preferred embodiment salt is added to the alimentary paste used to prepare the pasta prior to extrusion. The presence of salt and the edible hydrophillic additive in the cooked pasta exhibit synergy in preventing retrogradation. These additives help maintain pasta texture after long periods of storage even after exposure to elevated temperatures and refrigeration. In a most preferred embodiment, the extruded product further includes propylene glycol alginate which further improves the anti-retrogradation properties of the cooked pasta. The cooked product coated with the edible hydrophillic additive can be further coated with an edible acid and an edible oil prior to packaging.

Method to prevent starch retrogradation in pasta products

Fully cooked, starchy foodstuffs, such as rice and pasta, are preserved against microbiological spoilage by treatment with a predetermined quantity of an edible acid. Packages of fully cooked starchy foodstuffs are provided which are shelf-stable for periods in excess of 6 months and are neutralized to a proper pH to avoid sourness. Ready-to-eat meals of neutralized acid preserved starchy foodstuffs are also provided. Edible alkaline neutralizing agents may be used to balance the pH. Also provided are methods for producing shelf-stable fully cooked, starchy foodstuffs wherein measured quantities of acid are introduced to fully cooked, starchy foodstuffs to inhibit microbiological growth.

Cooked and packaged starchy foodstuffs

The invention relates to a shelf stable, filled pasta product and a process for preparing same. A pasta casing is prepared from a dough of flour, water and optionally eggs, and a filling material of, for example, beef, chicken or cheese, is placed inside the pasta dough casing. During drying, an equilibration of moisture contents occurs between the pasta and the filling material whereby a final moisture content of about 18-22% by weight and a water activity (A.sub.w) of not more than 0.85 are achieved. By this process is produced a filled pasta product with non-refrigerated shelf life exceeding nine months.

Method of preparing shelf stable, filled dough food products

Fully cooked, starchy foodstuffs, such as rice and pasta, are preserved against microbiological spoilage by treatment with a predetermined quantity of an edible acid. Packages of fully cooked starchy foodstuffs are provided which are self-stable for periods in excess of 6 months and are neutralized to a proper pH to avoid sourness. Ready-to-eat meals of neutralized acid preserved starchy foodstuffs are also provided. Edible alkaline neutralizing agents are used to balance the pH. Also provided are methods for producing shelf-stable packages of fully cooked, starchy foodstuffs wherein measured quantities of acid are introduced to fully cooked, starchy foodstuffs to inhibit microbiological growth.

A process for making candy coated snack foods comprising popping corn kernels in a microwave oven and melting a candy bar of specified formulation and dimension over the popped corn. Specific moisture, shortening and emulsifier content assure satisfactory melt characteristics of the candy bar when subjected to microwave heating.

Process for making candy coated snack foods such as popcorn

The invention relates to a process for preserving the color and texture of vegetable pasta, wherein the color of the vegetable pasta is derived from chlorophyll-containing vegetable matter added to alimentary paste at a pH above 7.0. The color preservation is enhanced by the presence or addition of a cation selected from the group consisting of magnesium, zinc, copper, calcium, and aluminum cations.

Method of preserving color of vegetable pasta products

A process for preparing low fat potato chips comprising frying peeled raw potato chips in oil to produce partially fried potato slices having a moisture content of about 10%-25% by weight, transferring the potatoes directly into a zone in which the potatoes are protected against oxidation, removing the oil from the surfaces of the partially fried potatoes, and drying to a moisture content of 1.5%-3.0%. The product is a shelf stable potato chip having no more than 25% oil, by weight. The equipment used comprises means for transporting partially cooked chips from the fryer, means for blasting the chips with streams of saturated steam that maintain the chips in a dynamic bed, and means for drying said fat-reduced, partially cooked chips to a moisture content of 3% or less by weight.

Process for preparing low oil potato chips

A food chip process that involves subjecting a comminuted starch-containing food composition having a controlled moisture content, illustratively, about 25 percent to about 40 percent by weight where a corn masa constitutes the food composition, to compression at a pressure of at least 1000 psig and at a temperature of no more than 110.degree. F., and sequentially, and without drying, frying the compressed composition in an edible oil. The process relates, as well, where a corn masa is employed, to partial gelatinization of the corn used in preparation of the masa.

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Manlius, NY, United States of America

Yanien Lee