Retortable gluten-free pasta

Abstract

A gluten-free pasta product that survives retort may be formed by preparing a dough mixture with gluten-free flour and water. The dough can be extruded at a temperature and with an amount of mechanical energy effective to form an extruded pasta product having a bi-continuous matrix of protein and starch. The extruded pasta product can be incorporated into a closed retort container and subsequently retorted. The resulting retorted food product may contain gluten-free pasta that has the structural integrity and textual firmness consistent with that exhibited by traditional wheat pasta after having undergone retort despite the absence of binding gluten molecules.

1 . A process for preparing a retorted product comprising:
 incorporating a gluten-free pasta product comprising gluten-free flour and water into a closed container, the gluten-free pasta product having a bi-continuous matrix of protein and starch; and   retorting the gluten-free pasta product in the closed container, thereby producing a product containing retorted gluten-free pasta.   
     
     
         2 . The process of  claim 1 , wherein the gluten-free flour comprises glutamic acid, cystine, and proline. 
     
     
         3 . The process of  claim 2 , wherein a ratio of glutamic acid in the gluten-free flour to an amount of glutamic acid in a wheat flour is greater than 0.75, a ratio of cystine in the gluten-free flour to an amount of cystine in the wheat flour is greater than 0.85, and a ratio of proline in the gluten-free flour to an amount of proline in the wheat flour is greater than 0.5. 
     
     
         4 . The process of  claim 1 , wherein the gluten-free flour comprises protein and starch, the protein forms at least 18 weight percent of the gluten free flour, and the starch comprises at least 50 weight percent ungelatinized starch. 
     
     
         5 . The process of  claim 4 , wherein a ratio of a weight of the protein in the gluten-free flour divided by a weight of the starch in the gluten-free flour is at least 0.36. 
     
     
         6 . The process of  claim 1 , wherein the retorted gluten-free pasta exhibits a textural firmness of at least 5000 grams. 
     
     
         7 . The process of  claim 1 , wherein the retorted gluten-free pasta is bounded by a wall of starch formed about an external perimeter of the retorted gluten-free pasta. 
     
     
         8 . The process of  claim 7 , wherein the wall of starch has a substantially closed boundary. 
     
     
         9 . The process of  claim 1 , wherein the gluten-free pasta product exhibits less than 12 weight percent water. 
     
     
         10 . The process of  claim 1 , wherein the gluten-free pasta product is a noddle selected from the group consisting of bowtie, spaghetti, ziti, rigatoni, linguine, fettuccine, macaroni, lasagna, penne, tagliatella, manicotti, and combinations thereof. 
     
     
         11 . The process of  claim 1 , wherein incorporating the gluten-free pasta product into the closed container comprises introducing the gluten-free pasta product, optionally along with other ingredients, through an opening in the container and subsequently closing the opening in the container. 
     
     
         12 . The process of  claim 1 , further comprising incorporating a liquid into the closed container such that the gluten-free pasta product is immersed in the liquid. 
     
     
         13 . The process of  claim 12 , wherein the liquid is a soup broth or a pasta sauce. 
     
     
         14 . The process of  claim 1 , wherein the gluten-free flour comprises a legume flour. 
     
     
         15 . The process of  claim 14 , wherein the gluten-free pasta product is formed of the legume flour and the legume flour is from a single type of legume. 
     
     
         16 . The process of  claim 1 , wherein the gluten-free pasta product consists essentially of gluten-free flour and water. 
     
     
         17 . The process of  claim 1 , wherein the retorted gluten-free pasta has a gluten content of less than 1 weight percent. 
     
     
         18 . The process of  claim 1 , wherein the container is fabricated from a material selected from the group consisting of glass, metal, plastic, paper, and combinations thereof, and the container has a shape selected from the group consisting of a can, a pouch, a tray, a cup, and a jar. 
     
     
         19 . The process of  claim 1 , wherein retorting the gluten-free pasta product in the closed container comprises heating the gluten-free pasta product in the closed container at a temperature greater than or equal to 125 degrees Celsius for a period of at least 10 minutes. 
     
     
         20 . The process of  claim 1 , wherein the gluten-free pasta product has a weight, the retorted gluten-free pasta has a weight, and the weight of the retorted gluten-free pasta is at least 3 times greater than the weight of the gluten-free pasta product. 
     
     
         21 . The process of  claim 1 , wherein the retorted gluten-free pasta has a gluten content of approximately 0 weight percent.