Deep-cooled or cooled pasta dish useful in a packaging unit, comprises a piece of pasta, and a fatty cream sauce, where a piece-suitable quantity of the fatty cream sauce transportably adheres on one side of the piece of pasta
FREIBERGER LEBENSMITTEL GMBH & CO. PRODUKTIONS- UND VERTRIEBS KG
发明人:
LOEFFLER, HEINER
申请号：
DE200910003039
公开号：
DE102009003039(A1)
申请日:
2009.05.12
申请国别(地区):
德国
年份:
2010
代理人:
摘要：
The deep-cooled or cooled pasta dish comprises a piece of pasta, and a fatty cream sauce, where a piece-suitable quantity of the fatty cream sauce transportably adheres on one side of the piece of pasta, where the side is not completely coated. The fatty cream sauce has a fat content of 45-75 wt.% related to the total weight of the fatty cream sauce, and an effective amount of an emulsifier. The piece-suitable quantity of the fatty cream sauce is 10-50 wt.% related to the weight of the pasta and/or the volume of the piece-suitable quantity of the fatty cream sauce is 0.1-1.0 ml per cm 2>. The deep-cooled or cooled pasta dish comprises a piece of pasta, and a fatty cream sauce, where a piece-suitable quantity of the fatty cream sauce transportably adheres on one side of the piece of pasta, where the side is not completely coated. The fatty cream sauce has a fat content of 45-75 wt.% related to the total weight of the fatty cream sauce, and an effective amount of an emulsifier. The piece-suitable quantity of the fatty cream sauce is 10-50 wt.% related to the weight of the pasta and/or the volume of the piece-suitable quantity of the fatty cream sauce is 0.1-1.0 ml per cm 2>related to the surface of the pasta, on which the fatty cream sauce adheres. The pasta is precooked pasta, which has a swelling factor of 1.2-1.6, and is filled or unfilled pasta. An independent claim is included for a method for producing a pasta dish.
