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 PDFInfo
- 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
Links
- 235000012149 noodles Nutrition 0.000 title abstract 3
- 241000408747 Lepomis gibbosus Species 0.000 title abstract 2
- 150000001720 carbohydrates Chemical class 0.000 title abstract 2
- 235000014633 carbohydrates Nutrition 0.000 title abstract 2
- 102000004169 proteins and genes Human genes 0.000 title abstract 2
- 108090000623 proteins and genes Proteins 0.000 title abstract 2
- 235000020236 pumpkin seed Nutrition 0.000 title abstract 2
- 235000013312 flour Nutrition 0.000 abstract 2
- 235000013339 cereals Nutrition 0.000 abstract 1
- 238000007796 conventional method Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000015927 pasta Nutrition 0.000 abstract 1
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.
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)
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)
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 |
-
2020
- 2020-06-26 AT ATGM67/2020U patent/AT17323U3/en unknown
- 2020-10-21 AT ATGM50206/2020U patent/AT17399U1/en unknown
Patent Citations (6)
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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