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1. (WO1998048643) FRESH PASTA WITH 15-35 % MOISTURE
Latest bibliographic data on file with the International Bureau

Pub. No.: WO/1998/048643 International Application No.: PCT/EP1998/002292
Publication Date: 05.11.1998 International Filing Date: 17.04.1998
Chapter 2 Demand Filed: 18.08.1998
IPC:
A23L 1/16 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1
Foods or foodstuffs; Their preparation or treatment
10
containing cereal-derived products
16
Types of pasta, e.g. macaroni, noodles
Applicants:
SOCIETE DES PRODUITS NESTLE S.A. [CH/CH]; P.O. Box 353 CH-1800 Vevey, CH (AL, AM, AT, AU, AZ, BA, BB, BE, BF, BG, BJ, BR, BY, CA, CF, CG, CH, CI, CM, CN, CU, CY, CZ, DE, DK, EE, ES, FI, FR, GA, GB, GE, GH, GM, GN, GR, HU, IE, IL, IS, IT, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MC, MD, MG, MK, ML, MN, MR, MW, MX, NE, NL, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, SL, SN, SZ, TD, TG, TJ, TM, TR, TT, UA, UG, UZ, VN, YU, ZW)
BAKER, Janice [CA/US]; US (UsOnly)
CLYDE, Gene, Frank [US/US]; US (UsOnly)
Inventors:
BAKER, Janice; US
CLYDE, Gene, Frank; US
Agent:
PATE, Frederick, George; Avenue Nestlé 55 CH-1800 Vevey, CH
Priority Data:
08/846,20125.04.1997US
Title (EN) FRESH PASTA WITH 15-35 % MOISTURE
(FR) PATES FRAICHES CONTENANT ENTRE 15 ET 35 % D'HUMIDITE
Abstract:
(EN) A process of preparing a shelf stable pasta having a moisture content of from about 15 to about 35 % which comprises preparing a fresh pasta, steaming the fresh pasta, partially drying to a moisture content of from about 15 to about 35 %, coating the partially dried pasta with a solid humectant in particulate form before or after placing in a package, and packaging the pasta in a container optionally under modified atmospheric conditions.
(FR) L'invention concerne un procédé permettant de préparer des pâtes longue conservation ayant une teneur en humidité comprise entre approximativement 15 et approximativement 35 %. Ce procédé consiste à préparer des pâtes fraîches, à les faire cuire à la vapeur, à les sécher partiellement pour parvenir à une teneur en humidité de l'ordre d'approximativement 15 à approximativement 35 %, à recouvrir lesdites pâtes partiellement séchées d'un agent humectant solide sous forme particulaire avant ou après les avoir placées dans un emballage et à conditionner les pâtes dans un récipient éventuellement sous atmosphère modifiée.
Designated States: AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY, CA, CH, CN, CU, CZ, DE, DK, EE, ES, FI, GB, GE, GH, HU, IL, IS, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MD, MG, MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, SL, TJ, TM, TR, TT, UA, UG, US, UZ, VN, YU, ZW
African Regional Intellectual Property Organization (ARIPO) (GH, GM, KE, LS, MW, SD, SZ, UG, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, CH, CY, DE, DK, ES, FI, FR, GB, GR, IE, IT, LU, MC, NL, PT, SE)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)
Also published as:
AU1998074312