AT17323U3 - Noodles with partially de-oiled pumpkin seeds, low in carbohydrates and high in protein - Google Patents

Noodles with partially de-oiled pumpkin seeds, low in carbohydrates and high in protein Download PDF

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Publication number
AT17323U3
AT17323U3 ATGM67/2020U AT672020U AT17323U3 AT 17323 U3 AT17323 U3 AT 17323U3 AT 672020 U AT672020 U AT 672020U AT 17323 U3 AT17323 U3 AT 17323U3
Authority
AT
Austria
Prior art keywords
oiled
protein
partially
noodles
carbohydrates
Prior art date
Application number
ATGM67/2020U
Other languages
German (de)
Other versions
AT17323U2 (en
Inventor
Kaufmann Viktor
Original Assignee
Kaufmann Viktor
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kaufmann Viktor filed Critical Kaufmann Viktor
Priority to ATGM67/2020U priority Critical patent/AT17323U3/en
Priority to ATGM50206/2020U priority patent/AT17399U1/en
Priority to EP21170748.4A priority patent/EP3928635A1/en
Publication of AT17323U2 publication Critical patent/AT17323U2/en
Publication of AT17323U3 publication Critical patent/AT17323U3/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)

Abstract

Die Erfindung betrifft ein Verfahren zum Herstellen von Nudeln. Um gegenüber herkömmlichen Verfahren zur Nudelherstellung einen Kohlehydratanteil zu reduzieren und gleichzeitig einen Eiweißanteil zu erhöhen, ist erfindungsgemäß vorgesehen, dass 68 Gew.-% oder weniger Getreidemehl und 32 Gew.-% oder mehr teilentöltes Kürbiskernmehl vermischt werden. Weiter betrifft die Erfindung eine Zusammensetzung und deren Verwendung zum Herstellen von Nudeln.The invention relates to a method for producing noodles. In order to reduce the proportion of carbohydrates compared to conventional methods for making pasta and at the same time increase the proportion of protein, the invention provides that 68% by weight or less cereal flour and 32% by weight or more partially de-oiled pumpkin seed flour are mixed. The invention further relates to a composition and its use for producing noodles.

ATGM67/2020U 2020-06-26 2020-06-26 Noodles with partially de-oiled pumpkin seeds, low in carbohydrates and high in protein AT17323U3 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
ATGM67/2020U AT17323U3 (en) 2020-06-26 2020-06-26 Noodles with partially de-oiled pumpkin seeds, low in carbohydrates and high in protein
ATGM50206/2020U AT17399U1 (en) 2020-06-26 2020-10-21 Method of making pasta
EP21170748.4A EP3928635A1 (en) 2020-06-26 2021-04-27 Device and composition for producing dough

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ATGM67/2020U AT17323U3 (en) 2020-06-26 2020-06-26 Noodles with partially de-oiled pumpkin seeds, low in carbohydrates and high in protein

Publications (2)

Publication Number Publication Date
AT17323U2 AT17323U2 (en) 2021-12-15
AT17323U3 true AT17323U3 (en) 2022-02-15

Family

ID=78951099

Family Applications (2)

Application Number Title Priority Date Filing Date
ATGM67/2020U AT17323U3 (en) 2020-06-26 2020-06-26 Noodles with partially de-oiled pumpkin seeds, low in carbohydrates and high in protein
ATGM50206/2020U AT17399U1 (en) 2020-06-26 2020-10-21 Method of making pasta

Family Applications After (1)

Application Number Title Priority Date Filing Date
ATGM50206/2020U AT17399U1 (en) 2020-06-26 2020-10-21 Method of making pasta

Country Status (1)

Country Link
AT (2) AT17323U3 (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
HUP9901032A2 (en) * 1999-04-09 2002-02-28 János Guoth Food concentrate and process for producing
DE202009013228U1 (en) * 2009-09-30 2011-02-10 Tavarlin Ag Gluten-free foods
CN105961496A (en) * 2016-05-31 2016-09-28 乌鲁木齐市丰园天业农业科技有限公司 Pumpkin seed meal nutrition breakfast snack food and preparing method thereof
RU2616782C1 (en) * 2016-01-26 2017-04-18 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") Food composition for making waffles
WO2018202787A1 (en) * 2017-05-03 2018-11-08 Bertholdt Guenther Foodstuff to produce positive health effects
DE102017217906A1 (en) * 2017-10-09 2019-04-11 Vincenzo Colucci Process for making a durable dough

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE202011005268U1 (en) * 2011-04-14 2011-08-03 Thomas Zimmermann Combination of hemp flour with gluten as the basis for low-carbohydrate bakery and pasta as well as baking mixes

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
HUP9901032A2 (en) * 1999-04-09 2002-02-28 János Guoth Food concentrate and process for producing
DE202009013228U1 (en) * 2009-09-30 2011-02-10 Tavarlin Ag Gluten-free foods
RU2616782C1 (en) * 2016-01-26 2017-04-18 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") Food composition for making waffles
CN105961496A (en) * 2016-05-31 2016-09-28 乌鲁木齐市丰园天业农业科技有限公司 Pumpkin seed meal nutrition breakfast snack food and preparing method thereof
WO2018202787A1 (en) * 2017-05-03 2018-11-08 Bertholdt Guenther Foodstuff to produce positive health effects
DE102017217906A1 (en) * 2017-10-09 2019-04-11 Vincenzo Colucci Process for making a durable dough

Also Published As

Publication number Publication date
AT17323U2 (en) 2021-12-15
AT17399U1 (en) 2022-03-15

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