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 PDF

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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
Application number
PCT/IT2004/000146
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English (en)
Inventor
Osvaldo Legnini
Original Assignee
Molino Alimonti S.P.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 Molino Alimonti S.P.A. filed Critical Molino Alimonti S.P.A.
Publication of WO2004084636A1 publication Critical patent/WO2004084636A1/fr

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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
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • A21D2/24—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
    • 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
    • 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
    • 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
    • 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
    • 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
    • A23L29/238—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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • 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
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Agronomy & Crop Science (AREA)
  • Zoology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Molecular Biology (AREA)
  • Noodles (AREA)

Abstract

L'invention concerne une composition alimentaire pouvant être utilisée en tant que farine dans la préparation de pâtes alimentaires fonctionnelles à teneur élevée en fibres alimentaires et en protéines, à faible teneur en carbohydrates disponibles tel que, par exemple, un amide ou d'autres glucides, à faible contribution calorique, et à qualités organoleptiques et culinaires bonnes.
PCT/IT2004/000146 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 WO2004084636A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITRM2003A000127 2003-03-24
IT000127A ITRM20030127A1 (it) 2003-03-24 2003-03-24 Composizione alimentare, pasta alimentare funzionale

Publications (1)

Publication Number Publication Date
WO2004084636A1 true WO2004084636A1 (fr) 2004-10-07

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Cited By (7)

* Cited by examiner, † Cited by third party
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

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 013, no. 494 (C - 651) 8 November 1989 (1989-11-08) *

Cited By (11)

* Cited by examiner, † Cited by third party
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

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