ITMI20042134A1 - Metodo per controllare e standardizzare la produzione di pasta tradizionale con utilizzo di microrganismi gras - Google Patents

Metodo per controllare e standardizzare la produzione di pasta tradizionale con utilizzo di microrganismi gras

Info

Publication number
ITMI20042134A1
ITMI20042134A1 IT002134A ITMI20042134A ITMI20042134A1 IT MI20042134 A1 ITMI20042134 A1 IT MI20042134A1 IT 002134 A IT002134 A IT 002134A IT MI20042134 A ITMI20042134 A IT MI20042134A IT MI20042134 A1 ITMI20042134 A1 IT MI20042134A1
Authority
IT
Italy
Prior art keywords
standardizing
checking
pasta production
traditional pasta
gras microorganisms
Prior art date
Application number
IT002134A
Other languages
English (en)
Inventor
Fonzo Natale Di
Tommaso Sozzi
Original Assignee
Ista 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 Ista S P A filed Critical Ista S P A
Priority to IT002134A priority Critical patent/ITMI20042134A1/it
Publication of ITMI20042134A1 publication Critical patent/ITMI20042134A1/it
Priority to PCT/IB2005/003313 priority patent/WO2006048752A1/en
Priority to EP05800290A priority patent/EP1855545A1/en

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
    • 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
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/179—Sakei
IT002134A 2004-11-08 2004-11-08 Metodo per controllare e standardizzare la produzione di pasta tradizionale con utilizzo di microrganismi gras ITMI20042134A1 (it)

Priority Applications (3)

Application Number Priority Date Filing Date Title
IT002134A ITMI20042134A1 (it) 2004-11-08 2004-11-08 Metodo per controllare e standardizzare la produzione di pasta tradizionale con utilizzo di microrganismi gras
PCT/IB2005/003313 WO2006048752A1 (en) 2004-11-08 2005-11-07 Method for controlling and standardizing the production of traditional pasta by using gras microorganisms
EP05800290A EP1855545A1 (en) 2004-11-08 2005-11-07 Method for controlling and standardizing the production of traditional pasta by using gras microorganisms

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT002134A ITMI20042134A1 (it) 2004-11-08 2004-11-08 Metodo per controllare e standardizzare la produzione di pasta tradizionale con utilizzo di microrganismi gras

Publications (1)

Publication Number Publication Date
ITMI20042134A1 true ITMI20042134A1 (it) 2005-02-08

Family

ID=36051433

Family Applications (1)

Application Number Title Priority Date Filing Date
IT002134A ITMI20042134A1 (it) 2004-11-08 2004-11-08 Metodo per controllare e standardizzare la produzione di pasta tradizionale con utilizzo di microrganismi gras

Country Status (3)

Country Link
EP (1) EP1855545A1 (it)
IT (1) ITMI20042134A1 (it)
WO (1) WO2006048752A1 (it)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104223036B (zh) * 2013-06-24 2017-07-14 梁岩 利用复合菌种发酵改善植物酵素食品风味和质构的方法
WO2017140796A1 (en) * 2016-02-17 2017-08-24 Dupont Nutrition Biosciences Aps Manufacture of lactic acid-fermented batter
DE102017122407A1 (de) * 2017-09-27 2019-03-28 Ernst Böcker Gmbh & Co. Kg Verträgliche Mehlzusammensetzung
CN108949629A (zh) * 2018-07-21 2018-12-07 四川农业大学 一种复合发酵剂及其制备方法与应用
EP4201211A1 (en) 2021-12-22 2023-06-28 Silvio Umberto Lettrari Pasta sourdough cultures and methods of making same

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3968258A (en) * 1975-06-09 1976-07-06 Standard Oil Company Process for the production of high-protein pasta utilizing dried yeast and the resulting product
JPS62171651A (ja) * 1986-01-23 1987-07-28 Kagome Kk めん類の製造方法

Also Published As

Publication number Publication date
EP1855545A1 (en) 2007-11-21
WO2006048752A1 (en) 2006-05-11

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