MXPA06000068A - Pasta acrecentada nutricionalmente. - Google Patents

Pasta acrecentada nutricionalmente.

Info

Publication number
MXPA06000068A
MXPA06000068A MXPA06000068A MXPA06000068A MXPA06000068A MX PA06000068 A MXPA06000068 A MX PA06000068A MX PA06000068 A MXPA06000068 A MX PA06000068A MX PA06000068 A MXPA06000068 A MX PA06000068A MX PA06000068 A MXPA06000068 A MX PA06000068A
Authority
MX
Mexico
Prior art keywords
pasta
nutritionally enhanced
dough
texture
modifying agent
Prior art date
Application number
MXPA06000068A
Other languages
English (en)
Inventor
Guillermo Haro
Ricardo Villota
Laura Hill
Trevor Sweeney
Original Assignee
Kraft Foods Holdings Inc
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 Kraft Foods Holdings Inc filed Critical Kraft Foods Holdings Inc
Publication of MXPA06000068A publication Critical patent/MXPA06000068A/es

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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • 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
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Noodles (AREA)

Abstract

La invencion proporciona para el uso de un agente modificador de textura anadido a una masa de pasta acrecentada nutricionalmente, tal como masa de pasta con altos niveles de proteinas, tal que un producto de pasta se pueda producir con una calidad similar a aquella de la pasta convencional. El agente modificador de textura, el cual de preferencia incluye una enzima, permite que la masa de pasta acrecentada nutricionalmente sea extruida en un equipo de fabricacion de pasta convencional y para formar un producto de pasta con una textura similar a pasta a base de semolina tipica.
MXPA06000068A 2005-12-27 2006-01-05 Pasta acrecentada nutricionalmente. MXPA06000068A (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US11/319,149 US20070148302A1 (en) 2005-12-27 2005-12-27 Nutritionally enhanced pasta

Publications (1)

Publication Number Publication Date
MXPA06000068A true MXPA06000068A (es) 2007-06-26

Family

ID=38194104

Family Applications (1)

Application Number Title Priority Date Filing Date
MXPA06000068A MXPA06000068A (es) 2005-12-27 2006-01-05 Pasta acrecentada nutricionalmente.

Country Status (3)

Country Link
US (3) US20070148302A1 (es)
CA (1) CA2531845C (es)
MX (1) MXPA06000068A (es)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006097949A1 (en) * 2005-03-16 2006-09-21 Actial Farmacêutica, Lda. Mixture of at least 6 species of lactic acid bacteria and/or bifidobacteria in the manufacture of sourdough
NL2001274C2 (nl) * 2008-02-11 2009-08-14 Univ Wageningen Beslag en werkwijze voor het bereiden van een pasta.
CO6140028A1 (es) * 2009-03-16 2010-03-19 Glauser Jorge Zapp Procesamiento y coccion de alimentos de bajo impacto glicemico para la nutricion de diabeticos obesos y dietas de adelgazamiento
WO2013092731A1 (en) * 2011-12-21 2013-06-27 Dsm Ip Assets B.V. Method for making a dough with a glutamyl endopeptidase
RU2015101242A (ru) * 2012-06-18 2016-08-10 Ниссин Фудз Инк. Свежие макаронные изделия и способ получения замороженных макаронных изделий
CN103431172A (zh) * 2013-08-27 2013-12-11 江苏康科食品工程技术有限公司 一种小麦蛋白肽的制备方法
US11297856B2 (en) * 2015-11-05 2022-04-12 Societe Des Produits Nestle S.A. Gluten-free pasta comprising Brassicaceae seed protein
FR3057440B1 (fr) * 2016-10-13 2018-11-30 Panzani Melange, composition pateuse et procede de fabrication de pates a la farine de ble tendre

Family Cites Families (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH462608A (fr) 1966-06-02 1968-09-15 Pates Alimentaires Rivoire & C Procédé de fabrication de pâtes alimentaires contenant de l'aleurone
DE1900197A1 (de) 1969-01-03 1971-03-25 Glocken Gmbh 3 Diabetiker-Teigwaren und Verfahren zu deren Herstellung
US3615677A (en) * 1970-02-06 1971-10-26 Gen Foods Corp High protein alimentary paste products
US3949101A (en) * 1974-02-08 1976-04-06 Peavey Company High protein pasta formulation
US3968258A (en) * 1975-06-09 1976-07-06 Standard Oil Company Process for the production of high-protein pasta utilizing dried yeast and the resulting product
US4120989A (en) * 1976-11-01 1978-10-17 Stauffer Chemical Company High protein pasta formulation
US4361591A (en) 1980-04-04 1982-11-30 The Prince Company, Inc. High protein pasta product
US4508825A (en) * 1983-03-30 1985-04-02 Miles Laboratories, Inc. Method for the separation of extracellular amylase and protease produced during the fermentation of enzyme producing microorganisms
US5063072A (en) * 1987-10-08 1991-11-05 Borden, Inc. One-step flavored pasta products and processes for preparing fast cooking pasta products
US4876104A (en) * 1987-12-22 1989-10-24 General Foods Corporation Method for preparing and preserving fresh pasta
JP3359777B2 (ja) * 1995-03-06 2002-12-24 日清製粉株式会社 油揚げ即席麺およびその製造方法
CN1065716C (zh) 1998-05-12 2001-05-16 熊军功 鲁梅克斯杂交酸模用于制备面类食品
US6569483B2 (en) * 1998-06-16 2003-05-27 Mathias Christian Zohoungbogbo Dietetic food composition and dietetic method using such composition
US6322826B2 (en) * 1998-06-16 2001-11-27 Mathias Christian Zohoungbogbo Dietetic food composition and dietetic method using such composition
IL136034A0 (en) * 1999-06-04 2001-05-20 Nestle Sa Pasta and manufacturing process
GB2366984B (en) 1999-07-19 2003-08-06 Danisco Composition
AU2001254664A1 (en) 2000-03-03 2001-09-12 Istituto Erboristico L'angelica S.P.A. High protein content pasta and energy-restricted food preparation including saidpasta
US6482449B2 (en) * 2001-01-26 2002-11-19 Kraft Foods Holdings, Inc. Enzymatic improvement of pasta processing
US6797308B2 (en) * 2001-02-08 2004-09-28 Kraft Foods Holdings, Inc. Stabilization of cooked pasta compositions using whey from nisin-producing cultures
US20020155206A1 (en) * 2001-02-09 2002-10-24 Carlo Orlando Soy-based pasta
US7691430B2 (en) * 2001-11-07 2010-04-06 Medwell Foods, Inc. Food material technology with controllable functional characteristics and industrial process applications, and the resulting fabricated foods
EP1613176B1 (en) * 2003-04-16 2007-03-07 Danisco A/S Method of improving the hydration of pasta and preparation of pasta products

Also Published As

Publication number Publication date
US8747935B2 (en) 2014-06-10
CA2531845A1 (en) 2007-06-27
US20070148302A1 (en) 2007-06-28
CA2531845C (en) 2014-07-15
US20110318452A1 (en) 2011-12-29
US20140255546A1 (en) 2014-09-11

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Legal Events

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