PL442645A1 - Sposób wytwarzania ekstrudowanych makaronów na bazie roślin strączkowych - Google Patents
Sposób wytwarzania ekstrudowanych makaronów na bazie roślin strączkowychInfo
- Publication number
- PL442645A1 PL442645A1 PL442645A PL44264522A PL442645A1 PL 442645 A1 PL442645 A1 PL 442645A1 PL 442645 A PL442645 A PL 442645A PL 44264522 A PL44264522 A PL 44264522A PL 442645 A1 PL442645 A1 PL 442645A1
- Authority
- PL
- Poland
- Prior art keywords
- pasta
- beans
- legumes
- producing extruded
- colored
- Prior art date
Links
- 235000015927 pasta Nutrition 0.000 title abstract 6
- 235000021374 legumes Nutrition 0.000 title abstract 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 2
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 2
- 240000006677 Vicia faba Species 0.000 abstract 2
- 235000010749 Vicia faba Nutrition 0.000 abstract 2
- 235000002098 Vicia faba var. major Nutrition 0.000 abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- 240000006024 Lactobacillus plantarum Species 0.000 abstract 1
- 230000001580 bacterial effect Effects 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 239000004310 lactic acid Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Manufacturing & Machinery (AREA)
- Noodles (AREA)
Abstract
Przedmiotem zgłoszenia jest sposób wytwarzania ekstrudowanego makaronu na bazie roślin strączkowych w jakim nasiona fasoli kolorowej lub bobu o wilgotności mniejszej niż 10%, poddaje się mieleniu do wielkości cząstek od 0,8 do 0,25 mm i fermentacji bakteryjnej z użyciem bakterii fermentacji mlekowej Lactobacillus plantarum, po czym uzyskany produkt dodaje się w ilości od 45 do 55% wagowych, korzystnie 50% (w/w) jako składnik mieszanki na ciasto makaronowe, po czym uzyskane ciasto (z semoliny, fermentowanej masy fasoli kolorowej lub bobu oraz wody) poddaje się obróbce w celu otrzymania makaronów z wykorzystaniem ekstrudera dwuślimakowego, przez matrycę nadającą odpowiedni kształt, w zakresie temperatur od 60 do 90°C, a następnie uzyskane tym sposobem makarony suszy się w temperaturze 20 - 21°C przez 1 dobę w celu wyrównania wilgotności, następnie makaron pakuje się w opakowania jednostkowe.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PL442645A PL442645A1 (pl) | 2022-10-26 | 2022-10-26 | Sposób wytwarzania ekstrudowanych makaronów na bazie roślin strączkowych |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PL442645A PL442645A1 (pl) | 2022-10-26 | 2022-10-26 | Sposób wytwarzania ekstrudowanych makaronów na bazie roślin strączkowych |
Publications (1)
Publication Number | Publication Date |
---|---|
PL442645A1 true PL442645A1 (pl) | 2024-04-29 |
Family
ID=90885605
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PL442645A PL442645A1 (pl) | 2022-10-26 | 2022-10-26 | Sposób wytwarzania ekstrudowanych makaronów na bazie roślin strączkowych |
Country Status (1)
Country | Link |
---|---|
PL (1) | PL442645A1 (pl) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2176068A1 (es) * | 2001-05-03 | 2002-11-16 | Rio Dulce S A | Procedimiento para fabricacion de pasta alimenticia enriquecida con proteinas. |
WO2015158960A1 (en) * | 2014-04-16 | 2015-10-22 | Teknologian Tutkimuskeskus Vtt Oy | Gluten-free pasta and method for the manufacture of gluten-free pasta |
PL410905A1 (pl) * | 2015-01-09 | 2016-07-18 | Uniwersytet Przyrodniczy W Poznaniu | Sposób wytwarzania makaronu oraz makaron wytworzony tym sposobem |
-
2022
- 2022-10-26 PL PL442645A patent/PL442645A1/pl unknown
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2176068A1 (es) * | 2001-05-03 | 2002-11-16 | Rio Dulce S A | Procedimiento para fabricacion de pasta alimenticia enriquecida con proteinas. |
WO2015158960A1 (en) * | 2014-04-16 | 2015-10-22 | Teknologian Tutkimuskeskus Vtt Oy | Gluten-free pasta and method for the manufacture of gluten-free pasta |
PL410905A1 (pl) * | 2015-01-09 | 2016-07-18 | Uniwersytet Przyrodniczy W Poznaniu | Sposób wytwarzania makaronu oraz makaron wytworzony tym sposobem |
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