ES2176068A1 - Process for making protein-enriched pasta. - Google Patents

Process for making protein-enriched pasta.

Info

Publication number
ES2176068A1
ES2176068A1 ES200000437A ES200000437A ES2176068A1 ES 2176068 A1 ES2176068 A1 ES 2176068A1 ES 200000437 A ES200000437 A ES 200000437A ES 200000437 A ES200000437 A ES 200000437A ES 2176068 A1 ES2176068 A1 ES 2176068A1
Authority
ES
Spain
Prior art keywords
total weight
pasta
enriched
dried
protein
Prior art date
Legal status (The legal status 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 status listed.)
Granted
Application number
ES200000437A
Other languages
Spanish (es)
Other versions
ES2176068B1 (en
Inventor
Gonzalez Gerardo Mayor
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Rio Dulce S A
Original Assignee
Rio Dulce S A
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 Rio Dulce S A filed Critical Rio Dulce S A
Priority to ES200000437A priority Critical patent/ES2176068B1/en
Publication of ES2176068A1 publication Critical patent/ES2176068A1/en
Application granted granted Critical
Publication of ES2176068B1 publication Critical patent/ES2176068B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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Abstract

Process for making protein-enriched pasta.This invention consists of a 'process for making protein-enriched pasta', mainly designed to obtain protein-enriched macaroni, noodles, spaghetti and similar types of pasta. The protein comes from dried vegetables, such as chickpeas, beans and lentils.Mix: water (between 8% and 25% of total weight of mixture of dried meal in water), vegetable meal (between 15% and 30% of total weight of dried mixture), pure wheat semolina (between 0% and 50% of total weight of dried mixture), and hard wheat flour (between 0% and 80% of total weight of dried mixture).
ES200000437A 2001-05-03 2001-05-03 PROCEDURE FOR MANUFACTURE OF ENRICHED FOOD PASTE WITH PROTEINS. Expired - Fee Related ES2176068B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES200000437A ES2176068B1 (en) 2001-05-03 2001-05-03 PROCEDURE FOR MANUFACTURE OF ENRICHED FOOD PASTE WITH PROTEINS.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES200000437A ES2176068B1 (en) 2001-05-03 2001-05-03 PROCEDURE FOR MANUFACTURE OF ENRICHED FOOD PASTE WITH PROTEINS.

Publications (2)

Publication Number Publication Date
ES2176068A1 true ES2176068A1 (en) 2002-11-16
ES2176068B1 ES2176068B1 (en) 2004-08-16

Family

ID=8492447

Family Applications (1)

Application Number Title Priority Date Filing Date
ES200000437A Expired - Fee Related ES2176068B1 (en) 2001-05-03 2001-05-03 PROCEDURE FOR MANUFACTURE OF ENRICHED FOOD PASTE WITH PROTEINS.

Country Status (1)

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ES (1) ES2176068B1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2230986A1 (en) * 2003-03-20 2005-05-01 Lorne And Wicklow Develops, S.L. Food paste for e.g. pasta production includes vegetables, cereal groats and e.g. water with additives
ES2246699A1 (en) * 2004-05-17 2006-02-16 Jyoti Gomez Pomeda Production of egg type vegetable foodstuff consists of a mixture of non animal materials reproducing the traditional flavour, colour and texture
WO2020263207A3 (en) * 2019-06-24 2021-10-07 Yaşar Üni̇versi̇tesi̇ Gluten/gluten free pasta enriched with fish meat and fishbone powder
PL442645A1 (en) * 2022-10-26 2024-04-29 Uniwersytet Przyrodniczy W Poznaniu Method of producing extruded pasta based on legumes

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59173059A (en) * 1983-03-18 1984-09-29 Kimura Koohiiten:Kk Protein-enriched spaghetti and its production

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59173059A (en) * 1983-03-18 1984-09-29 Kimura Koohiiten:Kk Protein-enriched spaghetti and its production

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
DUSZKIEWICZ, R. et al. "Shelf-life stability of spaghetti fortified with legume flours and protein concentrates". Cereal Chemistry (1988) 65 (4) 278-281. ISSN 0009-0352 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2230986A1 (en) * 2003-03-20 2005-05-01 Lorne And Wicklow Develops, S.L. Food paste for e.g. pasta production includes vegetables, cereal groats and e.g. water with additives
ES2246699A1 (en) * 2004-05-17 2006-02-16 Jyoti Gomez Pomeda Production of egg type vegetable foodstuff consists of a mixture of non animal materials reproducing the traditional flavour, colour and texture
WO2020263207A3 (en) * 2019-06-24 2021-10-07 Yaşar Üni̇versi̇tesi̇ Gluten/gluten free pasta enriched with fish meat and fishbone powder
PL442645A1 (en) * 2022-10-26 2024-04-29 Uniwersytet Przyrodniczy W Poznaniu Method of producing extruded pasta based on legumes

Also Published As

Publication number Publication date
ES2176068B1 (en) 2004-08-16

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