ITMI20072040A1 - FOOD PASTA CONTAINING A NATURAL AGENT SUPPORTING THE TREATMENT OF HYPER-HOLESTEROLYMIA PROCEDURE FOR ITS PRODUCTION AND ITS PRODUCT - Google Patents
FOOD PASTA CONTAINING A NATURAL AGENT SUPPORTING THE TREATMENT OF HYPER-HOLESTEROLYMIA PROCEDURE FOR ITS PRODUCTION AND ITS PRODUCT Download PDFInfo
- Publication number
- ITMI20072040A1 ITMI20072040A1 ITMI20072040A ITMI20072040A1 IT MI20072040 A1 ITMI20072040 A1 IT MI20072040A1 IT MI20072040 A ITMI20072040 A IT MI20072040A IT MI20072040 A1 ITMI20072040 A1 IT MI20072040A1
- Authority
- IT
- Italy
- Prior art keywords
- pasta
- durum wheat
- functional
- nutritional ingredient
- dough
- Prior art date
Links
- 235000015927 pasta Nutrition 0.000 title claims description 37
- 235000013305 food Nutrition 0.000 title claims description 6
- 238000000034 method Methods 0.000 title claims description 3
- 238000004519 manufacturing process Methods 0.000 title description 5
- 235000007264 Triticum durum Nutrition 0.000 claims description 24
- 241000209143 Triticum turgidum subsp. durum Species 0.000 claims description 24
- 241000209094 Oryza Species 0.000 claims description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims description 18
- 235000009566 rice Nutrition 0.000 claims description 18
- 239000004615 ingredient Substances 0.000 claims description 13
- 238000000227 grinding Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 235000016709 nutrition Nutrition 0.000 claims description 9
- 235000013601 eggs Nutrition 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 5
- 230000006641 stabilisation Effects 0.000 claims description 4
- 238000011105 stabilization Methods 0.000 claims description 4
- 235000014103 egg white Nutrition 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 241000287828 Gallus gallus Species 0.000 claims 3
- 235000013311 vegetables Nutrition 0.000 claims 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims 1
- 102000002322 Egg Proteins Human genes 0.000 claims 1
- 108010000912 Egg Proteins Proteins 0.000 claims 1
- 241001465754 Metazoa Species 0.000 claims 1
- 210000000969 egg white Anatomy 0.000 claims 1
- 239000000835 fiber Substances 0.000 claims 1
- 238000004898 kneading Methods 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 claims 1
- 108090000623 proteins and genes Proteins 0.000 claims 1
- 229940088594 vitamin Drugs 0.000 claims 1
- 229930003231 vitamin Natural products 0.000 claims 1
- 235000013343 vitamin Nutrition 0.000 claims 1
- 239000011782 vitamin Substances 0.000 claims 1
- 150000003722 vitamin derivatives Chemical class 0.000 claims 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 8
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 235000012000 cholesterol Nutrition 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 2
- DFUSDJMZWQVQSF-XLGIIRLISA-N (2r)-2-methyl-2-[(4r,8r)-4,8,12-trimethyltridecyl]-3,4-dihydrochromen-6-ol Chemical class OC1=CC=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1 DFUSDJMZWQVQSF-XLGIIRLISA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000035150 Hypercholesterolemia Diseases 0.000 description 1
- 241001127637 Plantago Species 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 229940087168 alpha tocopherol Drugs 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 210000000991 chicken egg Anatomy 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- FODTZLFLDFKIQH-FSVGXZBPSA-N gamma-Oryzanol (TN) Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)O[C@@H]2C([C@@H]3CC[C@H]4[C@]5(C)CC[C@@H]([C@@]5(C)CC[C@@]54C[C@@]53CC2)[C@H](C)CCC=C(C)C)(C)C)=C1 FODTZLFLDFKIQH-FSVGXZBPSA-N 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229940068065 phytosterols Drugs 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 229960000984 tocofersolan Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 235000019149 tocopherols Nutrition 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000004835 α-tocopherol Nutrition 0.000 description 1
- 239000002076 α-tocopherol Substances 0.000 description 1
- QUEDXNHFTDJVIY-UHFFFAOYSA-N γ-tocopherol Chemical class OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Description
DESCRIZIONE DESCRIPTION
La presente invenzione concerne una pasta alimentare contenente un agente naturale coadiuvante per il trattamento dell’ipercolesterolemia, un procedimento per la sua produzione ed il relativo prodotto. The present invention relates to a pasta containing a natural adjuvant agent for the treatment of hypercholesterolemia, a process for its production and the related product.
La produzione e commercializzazione di sfarinati e paste alimentari in Italia è disciplinata dal D.P.R. 09.02.2001, n. 187, dal titolo “Regolamento per la revisione della normativa sulla commercializzazione e produzione di sfarinati e paste alimentari, a norma delParticolo 50 della legge 22 febbraio 1994, n. 146". The production and marketing of flour and pasta dishes in Italy is governed by the D.P.R. 09.02.2001, n. 187, entitled “Regulation for the revision of the legislation on the marketing and production of flour and pasta dishes, pursuant to article 50 of the law of 22 February 1994, n. 146 ".
Secondo l'articolo 7 del decreto citato, è consentita la produzione di «paste speciali», vale a dire prodotti ottenuti con i metodi tradizionali di lavorazione (trafilazione, laminazione e conseguente essiccamento) da impasti preparati con semola di grano duro ed acqua, e contenenti ingredienti alimentari, differenti dagli sfarinati di grano tenero, rispondenti alle norme igienico sanitarie. According to article 7 of the aforementioned decree, the production of "special pasta" is allowed, ie products obtained with traditional processing methods (drawing, rolling and consequent drying) from doughs prepared with durum wheat semolina and water, and containing food ingredients, different from soft wheat flours, which comply with health and hygiene standards.
Nell’ambito delle paste speciali come sopra definite, sono noti in particolare alcuni tipi di pasta alimentare contenenti un agente in grado di ridurre il livello di colesterolo nel sangue del consumatore. In the context of special pasta as defined above, some types of pasta containing an agent capable of reducing the level of cholesterol in the consumer's blood are known in particular.
Ad esempio, la domanda internazionale di brevetto WO 95/07626 A1 descrive una pasta alimentare prodotta con semola di grano duro ed una composizione contenente psillium in determinati rapporti di peso, sufficienti a ridurre il livello di colesterolo nel sangue del consumatore. Tuttavia, poiché lo psillium può presentare una struttura a grana grossa o ruvida, talvolta la digestione della pasta alimentare contenente tale ingrediente può risultare problematica. Per tale ragione, la componente fibrosa dello psillium deve essere trattata in modo tale da renderla utilizzabile in una pasta alimentare. For example, international patent application WO 95/07626 A1 describes a pasta produced with durum wheat semolina and a composition containing psillium in certain weight ratios, sufficient to reduce the level of cholesterol in the consumer's blood. However, since psillium can have a coarse or rough texture, digestion of pasta containing this ingredient can sometimes be problematic. For this reason, the fibrous component of psillium must be treated in such a way as to make it usable in a pasta.
La domanda di brevetto EP 1785192 A1 descrive una pasta alimentare di grano duro ad elevato contenuto di crusca alimentare. La crusca contiene principalmente gli strati più interni del rivestimento delle cariossidi di grano duro, mentre gli strati più esterni ed il germe vengono rimossi per evitare che si degradino a causa dell’innescarsi di reazioni di ossidazione dei componenti lipidici presenti nella crusca. Con la rimozione del germe delle cariossidi di grano duro si ha l'inconveniente, però, di ridurre in misura relativamente importante l’apporto di sostanze riducenti il colesterolo nella pasta alimentare. Patent application EP 1785192 A1 describes a durum wheat pasta with a high content of food bran. The bran mainly contains the innermost layers of the coating of durum wheat kernels, while the outermost layers and the germ are removed to prevent degradation due to the triggering of oxidation reactions of the lipid components present in the bran. However, removing the germ of durum wheat kernels has the drawback of relatively significantly reducing the intake of cholesterol-reducing substances in pasta.
Lo scopo della presente invenzione è di rendere disponibile una nuova pasta alimentare di grano duro che includa un ingrediente naturale efficace nel ridurre il livello di colesterolo nel sangue e che non presenti gli inconvenienti sopra menzionati delle paste alimentari note. The object of the present invention is to make available a new durum wheat pasta which includes a natural ingredient effective in reducing the level of cholesterol in the blood and which does not present the aforementioned drawbacks of known pasta.
Questo scopo viene raggiunto secondo l’invenzione con una pasta alimentare prodotta da un impasto contenente: a) uno dei This purpose is achieved according to the invention with a pasta produced from a dough containing: a) one of the
<1>Lo psillium è un materiale mucillaginoso derivato dai semi delle piante del genere Plantago, che cresce nelle zone sub-tropicali. <1> Psillium is a mucilaginous material derived from the seeds of plants of the Plantago genus, which grows in subtropical areas.
prodotti ottenibili dalla macinazione del grano duro, b) acqua e c) gemma di riso. products obtainable from the grinding of durum wheat, b) water and c) rice bud.
L’impiego della gemma di riso come ingrediente della pasta alimentare secondo l'invenzione è particolarmente vantaggioso perché la gemma di riso contiene varie sostanze, quali ì fitosteroli ed in particolare il γ-orizanolo, di cui è documentata nella letteratura medico-scientifica l'efficacia nel ridurre il livello di colesterolo nel sangue. The use of the rice bud as an ingredient of the food pasta according to the invention is particularly advantageous because the rice bud contains various substances, such as phytosterols and in particular γ-oryzanol, of which the medical-scientific literature is documented. efficacy in reducing the level of cholesterol in the blood.
La gemma di riso, inoltre, è ricca di molteplici sostanze nutritive che sono essenziali per un buon funzionamento e per la salute delle persone, ad esempio tocoferoli, in particolare α-tocoferolo (vitamina E), tocotrianoli, tocoli, vitamine B2, B6 e altre sostanze. Furthermore, the rice bud is rich in multiple nutrients that are essential for good functioning and for the health of people, for example tocopherols, in particular α-tocopherol (vitamin E), tocotrianols, tocols, vitamins B2, B6 and other substances.
Preferibilmente, il peso relativo (percentuale) della gemma di riso in rapporto al peso del prodotto ottenibile dalla macinazione del grano duro è minore o uguale al 25%. Preferably, the relative weight (percentage) of the rice bud in relation to the weight of the product obtainable from the grinding of durum wheat is less than or equal to 25%.
Il prodotto ottenibile dalla macinazione del grano duro è un prodotto scelto preferibilmente tra semola dì grano duro, semolato di grano duro e semola integrale di grano duro. The product obtainable from the grinding of durum wheat is a product preferably chosen from durum wheat semolina, durum wheat semolina and whole durum wheat semolina.
Convenientemente, l’aggiunta della gemma di riso può avvenire dopo aver realizzato l'impasto di semola dì grano duro ed acqua. In questo modo, le sollecitazioni meccaniche cui la gemma di riso è sottoposta sono minori sia perché così è inferiore il tempo durante il quale tali sollecitazioni si applicano, sia perché la semola già parzialmente idratata risulta meccanicamente meno aggressiva. Si riduce così la probabilità che la semola, più dura e tagliente, possa rompere la gemma di riso e provocare la fuoriuscita dei grassi di cui è ricca, causando con ciò un deterioramento delle caratteristiche viscoelastiche dell’impasto importanti per le successive fasi tradizionali di trattazione e laminazione dalle quali si ottiene la pasta alimentare. Conveniently, the addition of the rice bud can take place after making the mixture of durum wheat semolina and water. In this way, the mechanical stresses to which the rice bud is subjected are lower both because the time during which these stresses are applied is shorter, and because the already partially hydrated semolina is mechanically less aggressive. This reduces the probability that the semolina, harder and sharper, can break the rice bud and cause the escape of the fats it is rich in, thereby causing a deterioration of the viscoelastic characteristics of the dough, which are important for the subsequent traditional processing phases. and lamination from which the pasta is obtained.
Opportunamente, la gemma di riso impiegata nell’impasto per ottenere la pasta alimentare dell’invenzione può essere del tipo stabilizzato, vale a dire una gemma di riso che ha subito un trattamento dì stabilizzazione termica oppure un altro trattamento di stabilizzazione equivalente, allo scopo di contenere e prevenire le eventuali reazioni di ossidazione dei componenti lipidici al suo interno. Conveniently, the rice bud used in the dough to obtain the pasta of the invention can be of the stabilized type, that is to say a rice bud that has undergone a thermal stabilization treatment or another equivalent stabilization treatment, in order to contain and prevent any oxidation reactions of the lipid components inside.
L’impasto di partenza da cui si ottiene la pasta alimentare dell’invenzione può contenere altri ingredienti funzionali oppure nutritivi. Ad esempio, può essere conveniente l'aggiunta all’impasto di albume di uova di gallina con funzioni di legante tra il prodotto ottenuto dalla macinazione del grano duro e la gemma di riso. The starting dough from which the food pasta of the invention is obtained may contain other functional or nutritional ingredients. For example, it may be convenient to add chicken egg whites to the mixture as a binder between the product obtained from the grinding of durum wheat and the rice bud.
Si possono includere tra gli ingredienti anche sostanze atte a conferire alla pasta particolari caratteristiche organolettiche. Substances suitable for giving the pasta particular organoleptic characteristics can also be included among the ingredients.
La pasta alimentare può contenere anche una quantità determinata di uova intere di gallina, prive dì guscio, oppure una corrispondente quantità di ovoprodotto liquido fabbricato con uova intere di gallina. The pasta can also contain a determined quantity of whole hen's eggs, without shell, or a corresponding quantity of liquid egg product made from whole hen's eggs.
La presente invenzione verrà ulteriormente descritta con riferimento al seguente esempio, fornito a titolo illustrativo e non limitativo. The present invention will be further described with reference to the following example, provided for illustrative and non-limiting purposes.
0,8 kg di semola di grano duro vennero mescolati con 450 mi di acqua alla temperatura ambiente di 20-22°C e si formò un impasto che venne lavorato per circa 10 min. Successivamente, furono aggiunti 0,2 kg di gemma di riso e rimpasto venne lavorato per circa 5 min onde incorporarvi in modo omogeneo la gemma di riso. A partire dall’impasto venne prodotta una pasta alimentare secondo le tecniche convenzionali. Le caratteristiche organolettiche della pasta alimentare prodotta risultarono sostanzialmente paragonabili a quelle di una pasta alimentare di semola di grano duro. 0.8 kg of durum wheat semolina was mixed with 450 ml of water at room temperature of 20-22 ° C and a dough was formed which was worked for about 10 min. Subsequently, 0.2 kg of rice bud was added and the mix was worked for about 5 min in order to incorporate the rice bud in a homogeneous way. Starting from the dough, a pasta was produced according to conventional techniques. The organoleptic characteristics of the pasta produced were substantially comparable to those of a durum wheat semolina pasta.
Claims (12)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ITMI20072040 ITMI20072040A1 (en) | 2007-10-22 | 2007-10-22 | FOOD PASTA CONTAINING A NATURAL AGENT SUPPORTING THE TREATMENT OF HYPER-HOLESTEROLYMIA PROCEDURE FOR ITS PRODUCTION AND ITS PRODUCT |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ITMI20072040 ITMI20072040A1 (en) | 2007-10-22 | 2007-10-22 | FOOD PASTA CONTAINING A NATURAL AGENT SUPPORTING THE TREATMENT OF HYPER-HOLESTEROLYMIA PROCEDURE FOR ITS PRODUCTION AND ITS PRODUCT |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ITMI20072040A1 true ITMI20072040A1 (en) | 2009-04-23 |
Family
ID=40313860
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ITMI20072040 ITMI20072040A1 (en) | 2007-10-22 | 2007-10-22 | FOOD PASTA CONTAINING A NATURAL AGENT SUPPORTING THE TREATMENT OF HYPER-HOLESTEROLYMIA PROCEDURE FOR ITS PRODUCTION AND ITS PRODUCT |
Country Status (1)
| Country | Link |
|---|---|
| IT (1) | ITMI20072040A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT202000002503A1 (en) * | 2020-02-10 | 2021-08-10 | Sergio Bagatella | FOOD PASTA |
-
2007
- 2007-10-22 IT ITMI20072040 patent/ITMI20072040A1/en unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT202000002503A1 (en) * | 2020-02-10 | 2021-08-10 | Sergio Bagatella | FOOD PASTA |
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