BRPI0518053A - método e sistema para fabricar produtos à base de pasta, produto à base de pasta, mistura seca da matéria-prima para fabricar um produto à base de pasta - Google Patents

método e sistema para fabricar produtos à base de pasta, produto à base de pasta, mistura seca da matéria-prima para fabricar um produto à base de pasta

Info

Publication number
BRPI0518053A
BRPI0518053A BRPI0518053-8A BRPI0518053A BRPI0518053A BR PI0518053 A BRPI0518053 A BR PI0518053A BR PI0518053 A BRPI0518053 A BR PI0518053A BR PI0518053 A BRPI0518053 A BR PI0518053A
Authority
BR
Brazil
Prior art keywords
pulp
based product
making
folder
mixture
Prior art date
Application number
BRPI0518053-8A
Other languages
English (en)
Inventor
Werner Seiler
Original Assignee
Buehler Ag
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 Buehler Ag filed Critical Buehler Ag
Publication of BRPI0518053A publication Critical patent/BRPI0518053A/pt

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
    • 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
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Manufacturing & Machinery (AREA)
  • Noodles (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)

Abstract

MéTODO E SISTEMA PARA FABRICAR PRODUTOS à BASE DE PASTA, PRODUTO à BASE DE PASTA, MISTURA SECA DAMATéRIA-PRIMA PARA FABRICAR UM PRODUTO à BASE DE5 PASTA.A invenção se refere a um método para produzir massa na qual uma quantidade de amido que pode ser digerido no trato gastrintestinal émenor que 50%, dito método envolvendo as etapas a seguir: a) introduzir umamistura de matéria-prima seca, a qual contém amido e proteína e compreende) farinha ou semolina, junto com água, vapor e pelo menos um ingredientativo em um reator de condução forçada, fechado, que ao misturar produz um mistura de matéria-prima um edecida a qual é então submetida à tensãoalternada pelo amassamento e processamento sob os efeitos da temperatura pressão durante um tempo de intumescimento predeterminado no reator, demodo à parcialmente converter o amido em um estado intumescível ou quebradiço e junto com a proteína e o ingrediente ativo para formar umamatriz que penetra na pasta desse modo obtida; b) conformação da pasta dessemodo obtida nas conformações da pasta definida; e c) secagem da conformações da pasta conformada para produzir um produto à base de pasta.
BRPI0518053-8A 2004-11-22 2005-09-07 método e sistema para fabricar produtos à base de pasta, produto à base de pasta, mistura seca da matéria-prima para fabricar um produto à base de pasta BRPI0518053A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102004056337A DE102004056337A1 (de) 2004-11-22 2004-11-22 Teigware mit reduziertem Anteil an verdaubarer Stärke
PCT/CH2005/000533 WO2006053450A1 (de) 2004-11-22 2005-09-07 Teigware mit reduziertem anteil an verdaubarer stärke

Publications (1)

Publication Number Publication Date
BRPI0518053A true BRPI0518053A (pt) 2008-10-28

Family

ID=35058705

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0518053-8A BRPI0518053A (pt) 2004-11-22 2005-09-07 método e sistema para fabricar produtos à base de pasta, produto à base de pasta, mistura seca da matéria-prima para fabricar um produto à base de pasta

Country Status (5)

Country Link
US (1) US20100151078A1 (pt)
EP (1) EP1814407A1 (pt)
BR (1) BRPI0518053A (pt)
DE (1) DE102004056337A1 (pt)
WO (1) WO2006053450A1 (pt)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102132812B (zh) * 2010-01-21 2013-07-03 鼎占有限公司 应用于代谢综合征的特殊淀粉食品制造方法及其制成品
JP6342193B2 (ja) * 2014-03-28 2018-06-13 日清食品ホールディングス株式会社 麺類及びスープを含む食品

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2060797A1 (de) * 1970-01-02 1971-07-08 Glocken Gmbh 3 Verfahren zur Herstellung von Diabetiker-Teigwaren
US3843818A (en) * 1972-12-13 1974-10-22 Gen Mills Inc Process for producing low calorie pasta
FR2488784A1 (fr) * 1980-08-19 1982-02-26 Hygiene Nutritionnelle Composition alimentaire, utile notamment pour les diabetiques, et son application dans le traitement des troubles du metabolisme glucidique
US4423082A (en) * 1981-11-23 1983-12-27 Kraft, Inc. Method for manufacturing quick cooking pasta products
FR2578153B1 (fr) * 1985-03-04 1987-05-22 Clextral Procede et dispositif de preparation d'un produit alimentaire a base de pate molle
JPH0451870A (ja) * 1990-06-14 1992-02-20 Terumo Corp 抗肥満性食品およびその製造方法
CH684775A5 (fr) * 1992-10-09 1994-12-30 Nestle Sa Pâtes de riz.
US5334407A (en) * 1993-01-26 1994-08-02 North Dakota State University Research Foundation Couscous
CA2216295A1 (en) * 1996-09-20 1998-03-20 University Of Saskatchewan High temperature extrusion process
ES2241026T3 (es) * 1997-12-29 2005-10-16 Societe Des Produits Nestle S.A. Producto de tallarin saturado de huedad.
US6291008B1 (en) * 1998-02-19 2001-09-18 General Mills, Inc. R-T-E cereal and method of preparation
US6045851A (en) * 1998-10-01 2000-04-04 Shade Foods, Inc. Method of producing puffed pasta products
US6432463B1 (en) * 2001-10-31 2002-08-13 Recot, Inc. Process for producing expandable pellets
CN1852659B (zh) * 2003-10-16 2011-02-09 泰克康姆集团公司 具有降低的血糖应答的可消化性降低的碳水化合物食物
EP1715760B1 (de) * 2004-02-19 2008-01-02 Bühler AG Verfahren zur herstellung von teigwaren, danach erhältliche teigwaren und anlage zur durchführung des verfahrens

Also Published As

Publication number Publication date
DE102004056337A1 (de) 2006-06-14
EP1814407A1 (de) 2007-08-08
US20100151078A1 (en) 2010-06-17
WO2006053450A1 (de) 2006-05-26

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Legal Events

Date Code Title Description
B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]

Free format text: REFERENTE A 3A ANUIDADE.

B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]

Free format text: REFERENTE AO DESPACHO 8.6 PUBLICADO NA RPI 2160 DE 29/05/2012.

B15K Others concerning applications: alteration of classification

Ipc: A23L 7/109 (2016.01), A23P 30/20 (2016.01)