WO2004084636A1 - Composition alimentaire, pates alimentaires fonctionnelles a teneur elevee en fibre derivees de cette composition et procede de production correspondant - Google Patents
Composition alimentaire, pates alimentaires fonctionnelles a teneur elevee en fibre derivees de cette composition et procede de production correspondant Download PDFInfo
- Publication number
- WO2004084636A1 WO2004084636A1 PCT/IT2004/000146 IT2004000146W WO2004084636A1 WO 2004084636 A1 WO2004084636 A1 WO 2004084636A1 IT 2004000146 W IT2004000146 W IT 2004000146W WO 2004084636 A1 WO2004084636 A1 WO 2004084636A1
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- WIPO (PCT)
- Prior art keywords
- weight
- alimentary
- fibre
- proteins
- insoluble
- Prior art date
Links
- 235000015927 pasta Nutrition 0.000 title claims abstract description 38
- 239000000835 fiber Substances 0.000 title claims abstract description 34
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- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 238000000034 method Methods 0.000 title description 6
- 230000008569 process Effects 0.000 title description 6
- 235000013305 food Nutrition 0.000 title description 4
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 26
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 26
- 235000013312 flour Nutrition 0.000 claims abstract description 17
- 235000018102 proteins Nutrition 0.000 claims description 25
- 235000007264 Triticum durum Nutrition 0.000 claims description 16
- 241000209143 Triticum turgidum subsp. durum Species 0.000 claims description 16
- 238000001125 extrusion Methods 0.000 claims description 16
- 244000068988 Glycine max Species 0.000 claims description 15
- 235000010469 Glycine max Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 108010068370 Glutens Proteins 0.000 claims description 12
- 240000004713 Pisum sativum Species 0.000 claims description 9
- 235000010582 Pisum sativum Nutrition 0.000 claims description 9
- 235000005911 diet Nutrition 0.000 claims description 9
- 230000000378 dietary effect Effects 0.000 claims description 9
- 230000002045 lasting effect Effects 0.000 claims description 9
- 244000098338 Triticum aestivum Species 0.000 claims description 8
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- 229920001661 Chitosan Polymers 0.000 claims description 5
- 244000303965 Cyamopsis psoralioides Species 0.000 claims description 5
- 229920001202 Inulin Polymers 0.000 claims description 5
- 240000007472 Leucaena leucocephala Species 0.000 claims description 5
- 235000010643 Leucaena leucocephala Nutrition 0.000 claims description 5
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 5
- 229940029339 inulin Drugs 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 230000015572 biosynthetic process Effects 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 4
- 229920002498 Beta-glucan Polymers 0.000 claims description 3
- 108010073771 Soybean Proteins Proteins 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000019710 soybean protein Nutrition 0.000 claims description 3
- 235000007319 Avena orientalis Nutrition 0.000 claims description 2
- 241000209763 Avena sativa Species 0.000 claims description 2
- 235000007558 Avena sp Nutrition 0.000 claims description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 2
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 244000000626 Daucus carota Species 0.000 claims description 2
- 235000002767 Daucus carota Nutrition 0.000 claims description 2
- 241000220225 Malus Species 0.000 claims description 2
- 235000011430 Malus pumila Nutrition 0.000 claims description 2
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- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 2
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- 239000011425 bamboo Substances 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- 235000009973 maize Nutrition 0.000 claims description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract description 12
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- 239000000047 product Substances 0.000 description 7
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
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- 108010007622 LDL Lipoproteins Proteins 0.000 description 2
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000008092 positive effect Effects 0.000 description 2
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- 239000006041 probiotic Substances 0.000 description 2
- 230000000529 probiotic effect Effects 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
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- 208000001132 Osteoporosis Diseases 0.000 description 1
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- 235000013339 cereals Nutrition 0.000 description 1
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Classifications
-
- 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
- A21D13/00—Finished or partly finished bakery products
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- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
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- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
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- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; Derivatives thereof
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- 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
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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- 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
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- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
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- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
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- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
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- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/271—Curdlan; beta-1-3 glucan; Polysaccharides produced by agrobacterium or alcaligenes
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- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- 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
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- 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
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- A23L7/115—Cereal fibre products, e.g. bran, husk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention concerns an alimentary composition, an alimentary functional pasta derived therefrom and process for the production thereof.
- the invention refers to an alimentary composition suitable to be used as flour for preparing a functional
- Pasta is an alimentary product that is widely and frequently
- pasta is an alimentary product that can be perfectly used as carrier of compositions/substances with functional and dietetic properties such as alimentary fibre, high biologic value proteins, minerals, vitamins.
- alimentary fibres have also other bioactive properties.
- inulin a polysaccharide belonging to the soluble fraction of the fibre, stimulates the growing of probiotic organisms in colon, such as bifid bacteria and lactobacilli, thus acting as probiotic agent.
- Guar and acacia fibres has hypocholesterolemic and
- chitosan polysaccharide derived from chitin of crustaceans shell
- insoluble fraction chitosan, polysaccharide derived from chitin of crustaceans shell, is able to exert an inhibition action at intestinal level when absorbing fats and cholesterol.
- Functional food products are food products characterised by positive effects due to the presence of components, preferably not nutrient components, interacting in a more or less selective way with one or more physiological functions of the organism (bio modulation). Positive effects on health care and/or prevention of diseases, such as cardiovascular pathologies, arteriosclerosis, epatopathia, gastrointestinal diseases, osteoporosis are due to said functional properties.
- diseases such as cardiovascular pathologies, arteriosclerosis, epatopathia, gastrointestinal diseases, osteoporosis are due to said functional properties.
- flour compositions are known for dietetic food products, such as pasta, to be employed for cure and prevention of obesity.
- An example of said flour compositions comprises a high content of proteins, at least 50% in weight, vegetable fibres, between
- pasta prepared by employing known dietetic flour usually has not satisfying organoleptic properties, and when cooked is tacky, gathered, with a poor consistency when masticated and few or not desiderable.
- the inventor of the present invention has now surprisingly found an alimentary composition comprising soy-bean flour or durum wheat bran mixed in suitable dosage with soluble and insoluble vegetable fibres to be advantageously employed for the preparation of a functional pasta not having drawbacks of the know products.
- the invention relates to a formulation for the preparation of an alimentary pasta integrated with high biological value proteins, realised as carrier of optimum amounts of different components of the alimentary fibres, with peculiar functional and dietetic properties and, at the same time, characterised by optimum chemical-physical and organoleptic properties. It is therefore specific object of the present invention an alimentary composition comprising between about 45% and about
- alimentary composition according to the invention comprises between about 55% and about 60% in weight of soy-bean flour or durum wheat bran, between about 25% and about 38% in weight of proteins, between about 1 0% and about 20% in weight of soluble and insoluble alimentary fibres, at least 50% in weight of the alimentary fibres being soluble fibre.
- Soy-bean flour or durum wheat bran are chosen among flours and brans with very high technological quality and can be ground again or not.
- Proteins are chosen from the group comprising durum grain gluten proteins, common wheat gluten proteins, leguminous proteins such as, for example peas and soy-bean, lacto proteins and rice proteins.
- durum wheat gluten is gluten that can be obtained by under vacuum and low temperature extraction processes from bran, allowing to avoid denaturation of gluten proteins and thus to leave completely unmodified all the chemical, physical and functional properties, typical of the durum wheat gluten.
- Soluble alimentary fibres are chosen in the group comprising inulin, guar soluble fibre, acacia soluble fibre, ⁇ -glucanes.
- insoluble fibres it is possible to use chitosan, (obtained from crustaceans), common wheat insoluble fibre, leguminous insoluble fibre such as, for example, peas and soy-bean, oat, bamboo, carrot, lemon, apple, mixed fruit, maize, durum wheat.
- chitosan obtained from crustaceans
- leguminous insoluble fibre such as, for example, peas and soy-bean, oat, bamboo, carrot, lemon, apple, mixed fruit, maize, durum wheat.
- Constituents of insoluble and soluble fibre can be mixed in an optimum mixture and then added in a reasoned amount to an alimentary product that consequently will take functional and dietetic properties proper of the alimentary fibre in general and specific properties in function of the components present.
- the composition according to the present invention comprises between about 50% and about 57% in weight of flour of soy-bean or of durum wheat bran re-ground, between about
- 1 1 % and about 1 8% in weight of durum wheat gluten between about 1 % and about 2% in weight of common wheat gluten, between about 3% and about 5% in weight of peas, between about 1 % and about 2% in weight of soy-bean protein, between about 1 % and about 2% in weight of common wheat insoluble fibre, between about 1 % and about 2% in weight of soy-bean insoluble fibre, between about 1 % and about 3% in weight of pea insoluble fibre, between about 1 % and about 2% in weight of chitosan, between about 0,5% and about 1 % in weight of guar insoluble fibre, between about 2% and about 4% in weight of acacia soluble fibre, between about 2% and about 4% in weight of inulin.
- composition of the pasta prepared by using said flour is the following: humidity 10- 1 2%, proteins more than 30%, available glucides 30-40%, alimentary fibre more than 1 5%, Iipids 1 ,5-2%, mineral salts 1 -1 ,5% .
- Nutritional values of the pasta according to the present invention are the following: between 25% and 40% in weight of proteins, between 10% and 20% in weight of fibres, between 30% and 40% in weight of carbohydrates. It is further object of the present invention a process for preparing the functional pasta comprising the following steps: a) mixing the ingredients of the composition according to the invention adding about 10% of water at the temperature of about 25-20°C, at a pressure of grinding machine of about 1 10- 1 50 mbar, at the speed of kneading machine of about 52,3 rpm and temperature of the tank of about 24-35 °C, with a impasto formation time of about 8-1 5 minutes; b) extrusion of the impasto obtained in step a) with a temperature of the extrusion channel of about 25-35 °C, extrusion rate of about 55,9 rpm, pressure during the extrusion step of about 1 0 mbar and extrusion pressure of about 70-90 bar; and c) drying for about 7 hours, at the temperature of the inlet
- Nutritional values of this kind of pasta resulting from the analysis are the following: proteins about 46%, total amount of fibres about 1 8%, carbohydrates about 25%, water about 1 1 %.
- EXAMPLE 2
- Nutritional values of this kind of pasta resulting from the analysis are the following : proteins about 47%, total amount of fibres about 1 8%, carbohydrates about 25%, water about 10%.
- EXAMPLE 3
- Nutritional values of this kind of pasta resulting from the analysis are the following: proteins about 54%, total amount of fibres about 10%, carbohydrates about 25%, water about 1 1 % .
- EXAMPLE 4
- Nutritional values of this kind of pasta resulting from the analysis are the following: proteins about 45%, total amount of fibres about 20%, carbohydrates about 24%, water about 1 1 %.
- EXAMPLE 5
- Nutritional values of this kind of pasta resulting from the analysis are the following: proteins about 33%, total amount of fibres about 1 8%, carbohydrates about 39%, water about 1 0%.
- EXAMPLE 6
- Nutritional values of this kind of pasta resulting from the analysis are the following: proteins about 36%, total amount of fibres about 1 8%, carbohydrates about 36%, water about 1 0%.
- EXAMPLE 7
- Nutritional values of this kind of pasta resulting from the analysis are the following: proteins about 40%, total amount of fibres about 10%, carbohydrates about 40%, water about 10%.
- EXAMPLE 8
- Nutritional values of this kind of pasta resulting from the analysis are the following: proteins about 35%, total amount of fibres about 20%, carbohydrates about 38%, water about 7% .
- EXAMPLE 9 Process employed for preparing dietetic alimentary pasta starting from the compositions according to the examples 1 - 8 provides the following steps: a) mixing the ingredients of the compositions adding about 32% of water at the temperature of about 30°C, at a pressure of grinding machine of about 1 10 mbar, at the speed of kneading machine of about 52,3 rpm and temperature of the tank of about 28,8-30°C, with a impasto formation time of about 1 2 minutes; b) extrusion of the impasto with a temperature of the extrusion channel of about 28, 8-30°C, extrusion rate of about 55,9 rpm, pressure during the extrusion step of about 10 mbar and extrusion pressure of about 78 bar; and c) drying for about 7 hours and 5 minutes, at the temperature of the inlet air of pasta
- Water content of dried pasta ranges between about 1 1 ,5% and about 1 2,3% .
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Abstract
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ITRM2003A000127 | 2003-03-24 | ||
IT000127A ITRM20030127A1 (it) | 2003-03-24 | 2003-03-24 | Composizione alimentare, pasta alimentare funzionale |
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WO2004084636A1 true WO2004084636A1 (fr) | 2004-10-07 |
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PCT/IT2004/000146 WO2004084636A1 (fr) | 2003-03-24 | 2004-03-23 | Composition alimentaire, pates alimentaires fonctionnelles a teneur elevee en fibre derivees de cette composition et procede de production correspondant |
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IT (1) | ITRM20030127A1 (fr) |
WO (1) | WO2004084636A1 (fr) |
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2005071088A2 (fr) * | 2003-12-24 | 2005-08-04 | Cerus Corporation | Molecules d'acides nucleiques recombinantes, cassettes d'expression, et bacteries, et leurs methodes d'utilisation |
WO2006082504A1 (fr) | 2005-02-03 | 2006-08-10 | Umberto Cornelli | Produits de boulangerie et pates alimentaires comprenant du chitosan acidifie |
WO2008000475A2 (fr) | 2006-06-28 | 2008-01-03 | Casey, Paul | Complément alimentaire contenant une protéine et des fibres |
ITTO20080537A1 (it) * | 2008-07-11 | 2010-01-12 | Uni Degli Studi Di Foggia | Composti naturali per migliorare la stabilità microbiologica di pasta fresca a base di amaranto |
WO2010012614A1 (fr) * | 2008-07-28 | 2010-02-04 | Nestec S.A. | Composition de pâte pour matrices alimentaires déshydratées |
US9050356B2 (en) | 2006-03-03 | 2015-06-09 | Cor. Con. International S.R.L. | Compositions comprising chitosan suitable for comprehensive therapeutic treatment or comprehensive prevention of the metabolic syndrome |
JP2020509771A (ja) * | 2017-03-17 | 2020-04-02 | バリッラ・ジ・エッレ・フラテッリ・ソチエタ・ペル・アチオニBarilla G.eR. Fratelli S.p.A. | マメ科の植物に基づく乾燥パスタおよびその製造方法 |
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US3992554A (en) * | 1975-07-21 | 1976-11-16 | General Mills, Inc. | Process for producing low calorie pasta |
JPH01196272A (ja) * | 1988-01-29 | 1989-08-08 | Nippon Inpetsukusu:Kk | 食物繊維強化低カロリー麺の製造方法 |
WO2002030217A2 (fr) * | 2000-10-12 | 2002-04-18 | Molino Polverini Di Polverini Giuseppe | Pates alimentaires a haute teneur en fibres |
DE10064506A1 (de) * | 2000-12-22 | 2002-07-11 | Spaichinger Nudelmacher Gmbh | Teigwaren |
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US3992554A (en) * | 1975-07-21 | 1976-11-16 | General Mills, Inc. | Process for producing low calorie pasta |
JPH01196272A (ja) * | 1988-01-29 | 1989-08-08 | Nippon Inpetsukusu:Kk | 食物繊維強化低カロリー麺の製造方法 |
WO2002030217A2 (fr) * | 2000-10-12 | 2002-04-18 | Molino Polverini Di Polverini Giuseppe | Pates alimentaires a haute teneur en fibres |
DE10064506A1 (de) * | 2000-12-22 | 2002-07-11 | Spaichinger Nudelmacher Gmbh | Teigwaren |
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Cited By (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2005071088A2 (fr) * | 2003-12-24 | 2005-08-04 | Cerus Corporation | Molecules d'acides nucleiques recombinantes, cassettes d'expression, et bacteries, et leurs methodes d'utilisation |
WO2005071088A3 (fr) * | 2003-12-24 | 2005-11-17 | Cerus Corp | Molecules d'acides nucleiques recombinantes, cassettes d'expression, et bacteries, et leurs methodes d'utilisation |
WO2006082504A1 (fr) | 2005-02-03 | 2006-08-10 | Umberto Cornelli | Produits de boulangerie et pates alimentaires comprenant du chitosan acidifie |
US8722127B2 (en) | 2005-02-03 | 2014-05-13 | Cor. Con. International S.R.L. | Bakery and pasta products comprising acidified chitosan |
US9050356B2 (en) | 2006-03-03 | 2015-06-09 | Cor. Con. International S.R.L. | Compositions comprising chitosan suitable for comprehensive therapeutic treatment or comprehensive prevention of the metabolic syndrome |
WO2008000475A2 (fr) | 2006-06-28 | 2008-01-03 | Casey, Paul | Complément alimentaire contenant une protéine et des fibres |
WO2008000475A3 (fr) * | 2006-06-28 | 2009-01-15 | Casey Paul | Complément alimentaire contenant une protéine et des fibres |
ITTO20080537A1 (it) * | 2008-07-11 | 2010-01-12 | Uni Degli Studi Di Foggia | Composti naturali per migliorare la stabilità microbiologica di pasta fresca a base di amaranto |
WO2010012614A1 (fr) * | 2008-07-28 | 2010-02-04 | Nestec S.A. | Composition de pâte pour matrices alimentaires déshydratées |
EP2153735A1 (fr) * | 2008-07-28 | 2010-02-17 | Nestec S.A. | Composition de pâtes pour matrices d'aliments déshydratés |
JP2020509771A (ja) * | 2017-03-17 | 2020-04-02 | バリッラ・ジ・エッレ・フラテッリ・ソチエタ・ペル・アチオニBarilla G.eR. Fratelli S.p.A. | マメ科の植物に基づく乾燥パスタおよびその製造方法 |
Also Published As
Publication number | Publication date |
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ITRM20030127A0 (it) | 2003-03-24 |
ITRM20030127A1 (it) | 2004-09-25 |
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