ITMC20000079A1 - HIGH FIBER CONTENT FOOD PASTE - Google Patents
HIGH FIBER CONTENT FOOD PASTE Download PDFInfo
- Publication number
- ITMC20000079A1 ITMC20000079A1 IT2000MC000079A ITMC20000079A ITMC20000079A1 IT MC20000079 A1 ITMC20000079 A1 IT MC20000079A1 IT 2000MC000079 A IT2000MC000079 A IT 2000MC000079A IT MC20000079 A ITMC20000079 A IT MC20000079A IT MC20000079 A1 ITMC20000079 A1 IT MC20000079A1
- Authority
- IT
- Italy
- Prior art keywords
- pasta
- fiber content
- high fiber
- gluten
- food paste
- Prior art date
Links
- 239000000835 fiber Substances 0.000 title claims description 10
- 235000013305 food Nutrition 0.000 title description 4
- 235000015927 pasta Nutrition 0.000 claims description 20
- 108010068370 Glutens Proteins 0.000 claims description 8
- 235000021312 gluten Nutrition 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 4
- 235000007264 Triticum durum Nutrition 0.000 claims description 3
- 241000209143 Triticum turgidum subsp. durum Species 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims description 2
- 239000002075 main ingredient Substances 0.000 claims description 2
- 235000013325 dietary fiber Nutrition 0.000 description 7
- 238000010411 cooking Methods 0.000 description 3
- 229920005610 lignin Polymers 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical class OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000002949 phytic acid Nutrition 0.000 description 2
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
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
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Artificial Filaments (AREA)
Description
DESCRIZIONE DESCRIPTION
corredo di una domanda di brevetto per invenzione industriale avente per titolo: accompanying a patent application for industrial invention entitled:
“PASTA ALIMENTARE AD ELEVATO CONTENUTO DI FIBRA”. “FOOD PASTA WITH A HIGH FIBER CONTENT”.
TESTO DELLA DESCRIZIONE TEXT OF THE DESCRIPTION
La presente domanda di brevetto per invenzione industriale ha per oggetto una pasta alimentare ad elevato contenuto di fibra. The present patent application for industrial invention relates to a food pasta with a high fiber content.
Tutti ormai conoscono i vantaggi che possono derivare all’organismo umano dalla regolare assunzione di fibre alimentari sotto forma di crusca o simili; in effetti una dieta ricca di tali fibre riduce l’assorbimento degli zuccheri, aumenta il senso di sazietà e regola l’intestino. Everyone now knows the benefits that the human body can derive from the regular intake of dietary fiber in the form of bran or the like; in fact, a diet rich in these fibers reduces the absorption of sugars, increases the sense of satiety and regulates the intestine.
La crusca nella pasta integrale ha l’inconveniente di apportare lignina e fitati responsabili di un sapore e di una palatibilità poco graditi dal consumatore, senza contare che tali componenti sembrano impedire l’assorbimento dei minerali da parte dell’organismo. Bran in wholemeal pasta has the drawback of providing lignin and phytates responsible for a taste and palatability that are not appreciated by the consumer, not to mention that these components seem to prevent the body from absorbing minerals.
Allora già da tempo è stata immessa sul mercato un tipo di pasta (sotto forma di spaghetti, penne, sedani ed altro) con aggiunta di fibra alimentare di core chiaro o bianco, che contiene valori piuttosto limitati di lignina e fitati. A type of pasta (in the form of spaghetti, penne, celery and more) with the addition of light or white core dietary fiber, which contains rather limited values of lignin and phytates, has been on the market for some time.
Va detto che questa pasta contiene in realtà una limitata percentuale di fibra, nell’ordine del 5-6% a fronte del 94-95% di semola o di altri ingredienti. It must be said that this pasta actually contains a limited percentage of fiber, in the order of 5-6% compared to 94-95% of semolina or other ingredients.
In effetti con l’attuale tecnologia non si può utilizzare più del 5-6% di fibre alimentari solubili o insolubili, in quanto, se tali valori fossero superati, la pasta perderebbe parte della sua consistenza a seguito della cottura; si può dire altrimenti che essa diviene molle (nel gergo del settore “perde il nerbo”) e perde di omogeneità, se è vero che, nella fase della sua masticazione, il consumatore può avvertire in bocca la contemporanea presenza di parti con consistenza e palatibilità diversa. In fact, with current technology it is not possible to use more than 5-6% of soluble or insoluble dietary fibers, since, if these values were exceeded, the pasta would lose part of its consistency following cooking; it can be said otherwise that it becomes soft (in the jargon of the sector "it loses its backbone") and loses its homogeneity, if it is true that, in the chewing phase, the consumer can perceive in the mouth the simultaneous presence of parts with consistency and palatability different.
Scopo della presente invenzione è quello di ottenere una pasta alimentare che, pur adottando un contenuto di fibra molto più elevato rispetto alle paste integrali tradizionali, non dia luogo in fase di cottura agli inconvenienti appena riferiti. The object of the present invention is to obtain a food pasta which, while adopting a much higher fiber content than traditional wholemeal pasta, does not give rise to the above mentioned drawbacks during the cooking phase.
Si può dire piuttosto che, dopo la cottura, la nuova pasta in questione mantiene una compattezza (un “nerbo) del tutto simile a quella della pasta di sola semola di grano duro, rispetto alla quale reca altresì una colorazione simile. Rather, it can be said that, after cooking, the new pasta in question maintains a compactness (a "backbone) completely similar to that of durum wheat semolina pasta, with respect to which it also bears a similar color.
L’idea di soluzione che ha permesso di realizzare felicemente la pasta secondo il trovato è stata quella di “compensare” la perdita di “nerbo” dovuta ad un elevato apporto di fibra alimentare con l’aggiunta di glutine di grano o di altri cereali; ciò in quanto il glutine possiede la proprietà di restituire al la pasta secondo il trovato una soddisfacente compattezza (un “nerbo”), del tutto paragonabile a quello delle paste più tradizionali. The idea of a solution that made it possible to successfully make the pasta according to the invention was to "compensate" for the loss of "backbone" due to a high intake of dietary fiber with the addition of wheat gluten or other cereals; this is because gluten has the property of restoring a satisfactory compactness to the pasta according to the invention (a "backbone"), completely comparable to that of more traditional pasta.
Va precisato tuttavia che, per ottimizzare le caratteristiche della pasta in questione, si è reso necessario studiare accuratamente il dosaggio dei vari componenti necessari per ottenere la presente pasta alimentare ad elevato convenuto di fibra. However, it should be noted that, in order to optimize the characteristics of the pasta in question, it was necessary to carefully study the dosage of the various components necessary to obtain the present pasta with a high fiber content.
In tale prospettiva è stato verificato che la pasta secondo il trovato, oltre alla farina di grano tenero o alla semola di grano duro, può contenere dal 6 al 30% di fibra alimentare in presenza di un’aggiunta di glutine dall’l al 25%. In this perspective it has been verified that the pasta according to the invention, in addition to soft wheat flour or durum wheat semolina, can contain from 6 to 30% of dietary fiber in the presence of an addition of gluten from 1 to 25% .
A tale proposito va detto che la percentuale di glutine impiegata varia a seconda delle caratteristiche dell’ ingrediente principale (semola o farina) e del tipo di fibra alimentare utilizzata. In this regard, it must be said that the percentage of gluten used varies according to the characteristics of the main ingredient (semolina or flour) and the type of dietary fiber used.
Solo per fare un possibile esempio realizzativo, la pasta in questione potrebbe essere ottenuta tramite la seguente combinazione di ingredienti: Just to give a possible example, the pasta in question could be obtained through the following combination of ingredients:
• 50% di semola o di farina • 50% of semolina or flour
• 30% di fibra alimentare (priva di lignina) • 30% dietary fiber (free of lignin)
• 20% di glutine. • 20% gluten.
Va rilevato infine che un ultimo fattore che condiziona la scelta della percentuale di glutine è legato all’eventuale scelta di produrre una pasta all’uovo. Finally, it should be noted that a final factor that affects the choice of the percentage of gluten is linked to the possible choice of producing egg pasta.
In questo caso, a parità di fibra utilizzata, è sufficiente aggiungere una minore percentuale di glutine, in quanto l’uovo di per sé risulta in grado di conferire alla pasta buona palatibilità e buona consistenza. In this case, for the same fiber used, it is sufficient to add a lower percentage of gluten, as the egg itself is able to give the pasta a good palatability and good consistency.
Claims (1)
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IT2000MC000079A IT1316102B1 (en) | 2000-10-12 | 2000-10-12 | HIGH FIBER CONTENT FOOD PASTE. |
PCT/IT2001/000511 WO2002030217A2 (en) | 2000-10-12 | 2001-10-05 | Pasta with high fiber content |
AU2001295900A AU2001295900A1 (en) | 2000-10-12 | 2001-10-05 | Pasta with high fiber content |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IT2000MC000079A IT1316102B1 (en) | 2000-10-12 | 2000-10-12 | HIGH FIBER CONTENT FOOD PASTE. |
Publications (2)
Publication Number | Publication Date |
---|---|
ITMC20000079A1 true ITMC20000079A1 (en) | 2002-04-12 |
IT1316102B1 IT1316102B1 (en) | 2003-03-28 |
Family
ID=11443305
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
IT2000MC000079A IT1316102B1 (en) | 2000-10-12 | 2000-10-12 | HIGH FIBER CONTENT FOOD PASTE. |
Country Status (3)
Country | Link |
---|---|
AU (1) | AU2001295900A1 (en) |
IT (1) | IT1316102B1 (en) |
WO (1) | WO2002030217A2 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ITRM20030127A1 (en) * | 2003-03-24 | 2004-09-25 | Osvaldo Legnini | FOOD COMPOSITION, FUNCTIONAL FOOD PASTE |
EP2153735A1 (en) | 2008-07-28 | 2010-02-17 | Nestec S.A. | Pasta composition for dehydrated food matrices |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3843818A (en) * | 1972-12-13 | 1974-10-22 | Gen Mills Inc | Process for producing low calorie pasta |
US3992554A (en) * | 1975-07-21 | 1976-11-16 | General Mills, Inc. | Process for producing low calorie pasta |
US4976982A (en) * | 1989-08-11 | 1990-12-11 | Borden, Inc. | Reduced calorie, high fiber pasta |
IT1292564B1 (en) * | 1997-05-16 | 1999-02-08 | Molino Polverini Di Polverini | Breadmaking procedure for making a high fibre bread |
-
2000
- 2000-10-12 IT IT2000MC000079A patent/IT1316102B1/en active
-
2001
- 2001-10-05 WO PCT/IT2001/000511 patent/WO2002030217A2/en active Application Filing
- 2001-10-05 AU AU2001295900A patent/AU2001295900A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
IT1316102B1 (en) | 2003-03-28 |
WO2002030217A2 (en) | 2002-04-18 |
AU2001295900A1 (en) | 2002-04-22 |
WO2002030217A3 (en) | 2002-08-22 |
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