IT201700032767A1 - Impasto per alimento gastronomico, alimento, metodo e uso - Google Patents

Impasto per alimento gastronomico, alimento, metodo e uso

Info

Publication number
IT201700032767A1
IT201700032767A1 IT102017000032767A IT201700032767A IT201700032767A1 IT 201700032767 A1 IT201700032767 A1 IT 201700032767A1 IT 102017000032767 A IT102017000032767 A IT 102017000032767A IT 201700032767 A IT201700032767 A IT 201700032767A IT 201700032767 A1 IT201700032767 A1 IT 201700032767A1
Authority
IT
Italy
Prior art keywords
food
gastronomic
dough
gastronomic food
Prior art date
Application number
IT102017000032767A
Other languages
English (en)
Inventor
Luca Barbieri
Alessandro Macca
Fabrizio Muratori
Federico Vignati
Sacco Gianleone Di
Original Assignee
Luca Barbieri
Alessandro Macca
Fabrizio Muratori
Federico Vignati
Sacco Gianleone Di
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 Luca Barbieri, Alessandro Macca, Fabrizio Muratori, Federico Vignati, Sacco Gianleone Di filed Critical Luca Barbieri
Priority to IT102017000032767A priority Critical patent/IT201700032767A1/it
Priority to PCT/IB2018/051983 priority patent/WO2018172989A1/en
Priority to US16/496,757 priority patent/US20200107564A1/en
Priority to EP18718514.5A priority patent/EP3599871A1/en
Publication of IT201700032767A1 publication Critical patent/IT201700032767A1/it

Links

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
    • A21D10/00—Batters, dough or mixtures before baking
    • 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
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • 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
    • A21D2/245—Amino acids, nucleic acids
    • 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
    • A23L7/101—Addition of antibiotics, vitamins, amino-acids, or minerals
    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • 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
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • General Health & Medical Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Cereal-Derived Products (AREA)
IT102017000032767A 2017-03-24 2017-03-24 Impasto per alimento gastronomico, alimento, metodo e uso IT201700032767A1 (it)

Priority Applications (4)

Application Number Priority Date Filing Date Title
IT102017000032767A IT201700032767A1 (it) 2017-03-24 2017-03-24 Impasto per alimento gastronomico, alimento, metodo e uso
PCT/IB2018/051983 WO2018172989A1 (en) 2017-03-24 2018-03-23 Mix for gastronomic, foodstuff, foodstuff, method and use
US16/496,757 US20200107564A1 (en) 2017-03-24 2018-03-23 Mix for foodstuff, foodstuff, method and use
EP18718514.5A EP3599871A1 (en) 2017-03-24 2018-03-23 Mix for gastronomic, foodstuff, foodstuff, method and use

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT102017000032767A IT201700032767A1 (it) 2017-03-24 2017-03-24 Impasto per alimento gastronomico, alimento, metodo e uso

Publications (1)

Publication Number Publication Date
IT201700032767A1 true IT201700032767A1 (it) 2018-09-24

Family

ID=59683688

Family Applications (1)

Application Number Title Priority Date Filing Date
IT102017000032767A IT201700032767A1 (it) 2017-03-24 2017-03-24 Impasto per alimento gastronomico, alimento, metodo e uso

Country Status (4)

Country Link
US (1) US20200107564A1 (it)
EP (1) EP3599871A1 (it)
IT (1) IT201700032767A1 (it)
WO (1) WO2018172989A1 (it)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20240108015A1 (en) * 2022-10-03 2024-04-04 Innovative Flours, Llc Composite plant-mct flour, method of manufacture, and food products made therefrom

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3617303A (en) * 1967-12-07 1971-11-02 Stamicarbon Nv Heelen Process for increasing the amino-acid content in cereals
US3925568A (en) * 1972-09-22 1975-12-09 Far Mar Co Process for fortifying food and feed products with amino acids
FR2273527A1 (fr) * 1972-05-12 1976-01-02 Astra Laekemedel Ab Procede de fabrication d'un pain dietetique
US20100316764A1 (en) * 2009-06-10 2010-12-16 Engrain, LLC Flour supplement compositions and methods for preparing wheat flour
EP3115047A1 (en) * 2014-03-07 2017-01-11 Ajinomoto Co., Inc. Debility preventative

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101925302B (zh) * 2008-02-15 2012-07-18 株式会社艾迪科 浓郁味道强化剂

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3617303A (en) * 1967-12-07 1971-11-02 Stamicarbon Nv Heelen Process for increasing the amino-acid content in cereals
FR2273527A1 (fr) * 1972-05-12 1976-01-02 Astra Laekemedel Ab Procede de fabrication d'un pain dietetique
US3925568A (en) * 1972-09-22 1975-12-09 Far Mar Co Process for fortifying food and feed products with amino acids
US20100316764A1 (en) * 2009-06-10 2010-12-16 Engrain, LLC Flour supplement compositions and methods for preparing wheat flour
EP3115047A1 (en) * 2014-03-07 2017-01-11 Ajinomoto Co., Inc. Debility preventative

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
KRZYSZTOF N WALISZEWSKI ET AL: "Sensory Properties Changes of Fortified Nixtamalized Corn Flour With Lysine and Tryptophan During Storage", PLANT FOODS FOR HUMAN NUTRITION, KLUWER ACADEMIC PUBLISHERS, DO, vol. 59, no. 2, 1 April 2004 (2004-04-01), pages 51 - 54, XP019264455, ISSN: 1573-9104 *
M NOORFARAHZILAH ET AL: "Applications of composite flour in development of food products", INTERNATIONAL FOOD RESEARCH JOURNAL, 1 January 2014 (2014-01-01), pages 2061 - 2074, XP055417316, Retrieved from the Internet <URL:http://www.ifrj.upm.edu.my/21%20%2806%29%202014/1%20IFRJ%2021%20%2806%29%202014%20Hasmadi%20124.pdf> [retrieved on 20171019] *

Also Published As

Publication number Publication date
EP3599871A1 (en) 2020-02-05
US20200107564A1 (en) 2020-04-09
WO2018172989A1 (en) 2018-09-27
WO2018172989A8 (en) 2019-11-07

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