Apparatus and method for thermal processing and acidification of pasta, rice and similar products

Abstract

The present invention relates to the preparation of fully cooked farinaceous products such as pastas, noodles, rice, pasta-like and similar products. More particularly, it relates to the preparation of fully cooked, shelf-stable pasta, rice or noodle products. The present invention includes a method of making a shelf stable pasta, rice or noodle product, a shelf stable pasta rice or noodle product produced by that method, and an apparatus adapted to make such shelf stable products.

What is claimed is:  
     
         1 . An apparatus for preparing a cooked farinaceous product, comprising, in series: 
 (a) a heated blancher drum;    (b) an acidification drum comprising a drum and an acid application dispenser adapted to supply the interior of said acidification drum with an acidulent; and    (c) a heated holding drum.    
     
     
         2 . The apparatus of  claim 1 , additionally comprising a conveyor to convey the farinaceous product from said heated blancher drum to said acidification drum.  
     
     
         3 . The apparatus of  claim 2 , additionally comprising means to weigh the farinaceous product being conveyed to said acidification drum.  
     
     
         4 . The apparatus of  claim 3 , where the means to weigh is a weighing belt.  
     
     
         5 . The apparatus of  claim 1 , additionally comprising a means of conveying the farinaceous product from said acidification drum to said heated holding drum.  
     
     
         6 . The apparatus of  claim 1 , wherein said blancher is steam-heated  
     
     
         7 . The apparatus of  claim 1 , wherein said acidification drum is rotatable.  
     
     
         8 . The apparatus of  claim 1 , wherein said acidification drum includes flights to lift, nix and convey product thereby promoting even acid coating and controlled product flow.  
     
     
         9 . The apparatus of  claim 1 , wherein said acid application dispenser is a spray applicator.  
     
     
         10 . A process for preparing a shelf stable farinaceous product in a final cooked state, comprising: 
 (a) cooking a dried or freshly formed farinaceous product for sufficient time and at sufficient temperature to cook said product to a partially cooked state less than said final cooked state; followed by    (b) subjecting said partially cooked product to an acidification at an elevated temperature to achieve a desired pH; followed by    (c) transferring and maintaining the acidified product at an elevated temperature for a time sufficient to substantially attenuate the microorganism and spore content of said product while maintaining said product in a cooked state less than said final cooked state; and further cooking said product for sufficient time and at sufficient temperature to cook said product to said final cooked state.    
     
     
         11 . The process of  claim 10 , wherein said cooking step (a) is carried out at a temperature of from about 200° F. to about 210° F., and for a time of from about 2 to about 15 minutes.  
     
     
         12 . The process of  claim 10 , wherein said step (b) acidification is carried out at a pH of from about 3.6 to about 4.6, and for a time of from about 1 to about 5 minutes.  
     
     
         13 . The process of  claim 10 , wherein said acidification is carried out at a temperature of from about 180° F. to about 210° F., and for a time of about 1 to about 5 minutes for the acidification step, and for a time of about 1 to about 5 minutes for the thermal treatment step.  
     
     
         14 . The process of  claim 10 , wherein said further cooking step (c) is carried out at a temperature of from about 180° to about 210° F., and for a time of from about 1 to about 5 minutes.  
     
     
         15 . The process of  claim 10 , wherein said subjecting step occurs in an acidification vessel and said maintaining at an elevated temperature step occurs in a thermal hold vessel and said product is transferred from said acidification vessel to said thermal hold vessel.  
     
     
         16 . The process of  claim 10 , wherein the farinaceous product is selected from the group consisting of pasta, noodles and rice.  
     
     
         17 . A process for preparing a packed shelf stable farinaceous product in a final cooked state, comprising: 
 (a) cooking a dried or freshly formed farinaceous product for sufficient time and at sufficient temperature to cook said product to a partially cooked state less than said final cooked state; followed by    (b) subjecting said partially cooked product to an acidification sufficient to substantially attenuate the microorganism and spore content of said product while achieving product in a partially cooked and hydrated state; followed by    (c) transferring and subjecting the partially cooked product to a thermal treatment to fully cook and hydrate the product; followed by    (d) packaging said fully cooked product.    
     
     
         18 . The process of  claim 17 , wherein said cooking step (a) is carried out at a temperature of from about 200° F. to about 210° F., and for a time of from about 2 to about 15 minutes.  
     
     
         19 . The process of  claim 17 , wherein said acidification and thermal treatment is carried out at a pH of from about 3.6 to about 4.6, and for a time of from about 1 to about 5 minutes.  
     
     
         20 . The process of  claim 17 , wherein said acidification and thermal treatment is carried out at a temperature of from about 180° F. to about 210° F., and for a time of from about 1 to about 5 minutes.  
     
     
         21 . The process of  claim 17 , wherein said further cooking step (c) is carried out at a temperature of from about 180° F. to about 210° F., and for a time of from about 1 to about 5 minutes.  
     
     
         22 . The process of  claim 17 , wherein said cooked product is packaged while maintaining it at a temperature sufficient to maintain it substantially attenuated in microorganism and spore content.  
     
     
         23 . The process of  claim 17 , additionally comprising the step of pasteurizing said cooked product after being packaged.  
     
     
         24 . The process of  claim 17 , wherein said packaged product is at least one selected from the group consisting of pasta, noodles and rice.  
     
     
         25 . The process of  claim 17 , wherein step (c) includes spraying an aqueous liquid on said product to further cook said product.  
     
     
         26 . The process of  claim 17 , wherein said process also includes spraying said product with an edible oil.  
     
     
         27 . The process of  claim 17 , wherein said process includes the step of adding at least one member of the group of flavorants, seasonings and additional coatings to the product.  
     
     
         28 . A cooked shelf stable farinaceous product made by the method of  claim 10 .  
     
     
         29 . A packaged, cooked shelf stable farinaceous product made by the method of  claim 17.