WO2001064056A1

WO2001064056A1 - High protein content pasta and energy-restricted food preparation including said pasta

Info

Publication number: WO2001064056A1
Application number: PCT/EP2001/002054
Authority: WO
Inventors: Paolo Gualandi; Alberto Viglezio; Lucia Galanti
Original assignee: Istituto Erboristico L'angelica S.P.A.
Priority date: 2000-03-03
Filing date: 2001-02-22
Publication date: 2001-09-07
Also published as: AU2001254664A1

Abstract

The invention relates to a dietary product for use in energy-restricted diets for weight reduction and, more particularly, to a high protein content pasta and to an energy-restricted food preparation including said pasta. Such pasta has an energy content comprised between 1380 and 1505 kJ/100g (330 - 360 kcal/100g) and comprises an amount of high biological value proteins having (per se) a chemical index equal to or higher than 80 comprised between 14 and 24 % by weight, and a total amount of proteins comprised between 22 and 36 % by weight based on the total weight of the pasta. The pasta of the invention and the energy-restricted food preparation including the same are advantageously capable not only to comply with the energy supply and nutritional requirements dictated for the so-called meal replacements, but also to show physical and organoleptic characteristics capable to entirely meet consumers' taste.

Description

Title: "High protein content pasta and energy-restricted food preparation including said pasta"

Applicant: Istituto Erboristico l'Angelica S.p.A.

DESCRIPTION

Background of the invention

In a general aspect, the present invention relates to a dietary product for use in energy- restricted diets for weight reduction.

More particularly, the present invention relates to a high protein content pasta and to an energy-restricted food preparation including said pasta.

In the following description and in the appended claims, the term: pasta, is used to indicate a pasta-based product, either dried or not, irrespective of its size or shape. Non limitative examples of a such pasta include spaghetti, sedanini, fusilli, vermicelli, penne, tortiglioni, gnocchetti, and the like.

In the following description and in the appended claims, furthermore, the term: energy- restricted food preparation, is used to indicate a dietary product for use in energy- restricted diets for weight reduction and, as such, including a complex of foodstuffs and nutritive ingredients intended to replace in part the daily diet.

If the energy-restricted food preparation has the energy and nutritional pattern laid down by EC Directive 96/8/EC on foods intended for use in energy-restricted diets for weight reduction (Official Journal of the European Communities no. L 55, 6 March 1996, pp. 22-26), it will be also referred to in the following as "meal replacement for weight control" or, shortly, "energy-restricted meal replacement".

Prior art

Generally speaking, in the production of dietary products for energy-restricted diets intended for weight reduction, it is necessary to satisfy a two-fold requirement, i.e. on the one hand to ensure that the energy supplied by the dietary product is comprised within a suitable range of predetermined values and, on the other hand, to ensure that the formulation of the dietary product is balanced from the nutritional point of view at the time of its consumption. In particular, it is necessary to ensure that, at the time of consumption and irrespective of the preparation method of the dietary product, the latter includes nutritive ingredients (proteins, unsaturated fatty acids such as for instance hnoleic acid, vitamins, minerals and fibers) capable to satisfy the quantitative and qualitative requirements provided for by the law for this kind of products

In the specific case of a pasta-based food preparation, the physical and organoleptic properties (color, smell, taste, chewing consistence) of the cooked product are very important as well, and they should be as much as possible similar to those of a non- dietetic pasta dish.

In order to satisfy this combination of requirements, the pπor art m the field provides dietary products mainly constituted by vegetable creams, drinks of various flavors, bars, cookies, omelets, desserts, or cool dishes m general.

As to the energy-restπcted pasta-based preparations, the attempts made by the pπor art have failed in view of the difficulty of fulfilling in a pasta-based product the above mentioned requirements of energy supply and nutritional power, while obtaining at the same time physical and organoleptic characteristics capable to meet consumers' taste.

More particularly, it has been found that with the pasta-based products having a high protein content of the prior art, it is difficult to obtain a cooked pasta having the organoleptic and consistence characteristics of a "slightly underdone" pasta, so that they have characteristics of stickiness, chewing consistence and, sometimes, a "sandy" chewing sensation which may be attributed to a non perfect mixing of protein components with the other pasta ingredients, drawbacks which greatly limit consumers' satisfaction.

Summary of the invention

The technical problem underlying the present invention is therefore that of devising and making available a pasta-based dietary product which is capable not only to comply with the energy supply and nutritional power required, but also to possess physical and organoleptic characteristics able to entirely meet consumers' taste.

According to a first aspect of the invention, this problem is solved by a high protein content pasta having an energy content comprised between 1380 and 1505 kJ/lOOg (330

- 360 kcal/lOOg), comprising an amount of at least one high biological value protein having per se a chemical index equal to or higher than 80, said amount being comprised between 14 and 24% by weight, and a total amount of proteins comprised between 22 and 36% by weight based on the total weight of the pasta.

In the following description and in the appended claims, the expression "biological value" of a protein is used to indicate its capacity of efficiently satisfying the physiological requirements of human body. Such capacity may be essentially correlated to two factors, namely the content of essential amino acids of the protein and, respectively, the type of interaction of the protein with the body, in particular in terms of digestibility and bioavailability of its amino acids.

As to this second factor, by high biological value proteins those proteins will be intended having per se a chemical index equal to or higher than 80.

In the following description and in the appended claims, the expression: chemical index of a protein, is used to indicate the lowest of the ratios between the amount of each essential amino acid of the protein and the amount of each corresponding amino acid of the protein defined as a reference by FAO/WHO (World Health Organization, Energy and Protein Requirements of a Joint FAO/WHO UNXJ Meeting, Geneva; World Health Organization, 1985 (WHO Technical Report Series, 724)). Such reference protein has the following amino acid pattern (g/lOOg protein):

Cystine + methionine 1.7

Histidine 1.6

Isoleucine 1.3

Leucine 1.9

Lysine 1.6

Phenylalanine + tyrosine 1.9

Threonine 0.9

Tryptophan 0.5

Valine 1.3

According to the invention, thanks to the above mentioned combination of characteristics, it is possible to obtain a pasta which is capable not only to comply with the energy supply and nutritional power restraints required for its use in a dietary product, and in particular in a so called energy-restricted meal replacement, but also to show physical and organoleptic characteristics capable to entirely satisfy consumers' taste.

More particularly, the Applicant has found that by formulating the pasta with an amount comprised between 14 and 24% by weight based on the total weight thereof of at least one protein of high biological value, having per se a chemical index equal to or higher than 80, it is advantageously possible to make up for the deficiencies in the amino acid pattern of the proteins of the semolina employed for manufacturing said pasta, imparting to the latter the aforesaid adequate characteristics both from the nutritional and from the physical and organoleptic points of view.

Preferably, the pasta of the invention is of the so called quick cooking type and has:

- a thickness preferably comprised between 0.6 and 0.9 mm,

- a relative humidity lower than 10% by weight, preferably comprised between 8 and 10% by weight,

- an energy content comprised between 1420 and 1505 kJ per lOOgrams thereof (340 - 360 kcal per lOOgrams).

Advantageously, it is possible in this case to provide an energy-restricted food preparation having a quick cooking and preparation time, for instance of 8-10 minutes, in line with the most recent consumers' requirements.

In the alternative, the pasta of the invention may be of a type requiring conventional cooking times (12-15 minutes). As such, it has:

- a thickness of at least 1 mm,

- a relative humidity comprised between 10 and 12.5% by weight,

- an energy content comprised between 1380 and 1420 kJ per lOOgrams thereof

(330 - 340 kcal per lOOgrams).

In both cases, the pasta of the invention comprises a total amount of proteins - either having or not a high biological value - comprised between 22 and 36% by weight based on the total weight of the pasta. Preferably, the pasta of the invention comprises a total amount of proteins comprised between 26 and 31% by weight and, still more preferably, between 27 and 30% by weight.

According to the invention, the above indicated total amount of proteins is preferably achieved by using as ingredient of the pasta durum wheat semolina (including er se 11 to 13%) by weight of proteins having a chemical index lower than 80) and the aforesaid amount of one or more high biological value proteins having a chemical index higher than 80.

To this end, the pasta of the invention comprises an amount of high biological value proteins comprised between 14 and 24% by weight, preferably between 16 and 22% by weight and, still more preferably, between 18 and 21% by weight.

In a preferred embodiment of the invention and as it will be clearer in the following, the high biological value proteins are selected from the group comprising milk proteins (casein and serum proteins), egg proteins, and mixtures thereof.

Preferably, the pasta comprises:

- 13 to 20%) by weight of milk proteins,

- 1 to 4% by weight of egg proteins,

- 76 to 86%o by weight of durum wheat semolina.

For the purposes of the invention, egg proteins are preferably supplied by either whole eggs, by the egg yolk or by the egg white; preferably, furthermore, such proteins are utilized in dehydrated form so as to facilitate dosing, mixing and working operations of the same with the other pasta ingredients.

In a particularly preferred embodiment, the egg proteins are proteins of the egg white. Egg white has, in fact, not only an adequate content of proteins having a high biological value capable to make up for the deficiency in the amino acid pattern of the semolina proteins, but it is also free from components, fats and cholesterol in the first place, that might unbalance somehow the nutritional qualities of the pasta.

In order to achieve a correct balance between the ingredients and an optimal protein pattern of the pasta, it is preferred that: a) the weight ratio of milk proteins to egg proteins is compnsed between 3.2 1 and 20:1, more preferably between 10 1 and 15.1 and, still more preferably, between 12.5-1 and 14 5 1, and that

b) the weight ratio of durum wheat semolina to the total amount of egg and milk proteins is compnsed between 3.2 1 and 6 1 1, and still more preferably, between 3.5:1 and 4.1.

The Applicant has in fact observed that by respecting such values of these ratios it is advantageously possible to impart to the pasta not only the desired characteπstics of quantitative and qualitative supply of proteins, but also the desired organoleptic characteπstics of taste, color and especially aspect and chewing consistence of the cooked pasta, in spite of the high total protein content of the same.

Preferably, the durum wheat semolina utilized m the pasta of the invention has a protein content compnsed between 11 and 13% by weight based on the total weight of said semolina.

In this way, it is advantageously possible to impart to the pasta not only the desired amount of total proteins, but also the best physical and technological charactenstics (cooking resistance, chewing consistence, color).

In an embodiment particularly suitable for the formulation of energy-restncted meal replacements, the pasta of the invention further compnses at least one nutritive ingredient selected from the group comprising: vitamins, mineral salts, food fibers, unsaturated fatty acids, and mixtures thereof.

If the pasta comprises one or more vitamins, it is advantageously possible to increase the nutritional value of the pasta and thus obtain an energy-restricted food preparation having an improved nutritional pattern without resorting to especially formulated seasonings from the chemical-physical and nutritional point of view.

For the purposes of the invention, said vitamins are preferably selected from the group comprising: vitamin A, vitamin D, vitamin E, vitamin C, vitamin Bl, vitamin B2, vitamin B6, vitamin B12, D-calcium pantothenate, vitamin PP, fohc acid, biotm, and mixtures thereof.

In order to satisfy the quantitative requirements necessary for an energy-restricted meal replacement, the amount of vitamins present in the pasta is preferably such that, after cooking, the pasta comprises the following minimum amounts of said vitamins (absolute amounts refeπed to a pasta portion of a predetermined weight):

vitamin A 0.21000 mg

vitamin D 0.00150 mg

vitamin E 3.00000 mg

vitamin C 13.5000 mg

vitamin B 1 0.33000 mg

vitamin B2 0.48000 mg

vitamin B6 0.45000 mg

vitamin B 12 0.00042 mg

D-calcium pantothenate 0.9000 mg,

vitamin PP 5.4000 mg,

folic acid 0.06000 mg,

biotin 0.00450 mg.

Tests carried out by the Applicant have shown that by overdosing each vitamin - as may be determined by one skilled in the art - it is advantageously possible to obtain the desired vitamin content of the cooked pasta, taking into account the thermal degradation which said vitamins undergo during cooking.

For the purposes of the invention, the aforesaid mineral salts are selected from the group comprising: calcium, phosphorus, potassium, iron, zinc, copper, iodine, selenium, sodium, magnesium, manganese salts, and mixtures thereof.

In order to satisfy the quantitative requirements necessary for an energy-restricted meal replacement, the minimum amounts of mineral salts present in the pasta are preferably the following ones (absolute amounts of salt metal ion referred to a pasta portion of a predetermined weight) :

calcium 210 mg, phosphorus 165 mg,

potassium 930 mg,

iron 4.8 mg

zinc 2.85 mg,

copper 0.33 mg,

iodine 0.039 mg,

selenium 0.0165 mg,

sodium 172.5 mg,

magnesium 45 mg,

manganese 0.3 mg.

For the purposes of the invention, the aforesaid food fibers are preferably selected from the group comprising: cereal fibers, edible tuber fibers, and mixtures thereof. Among them, wheat and oat fibers are particularly preferred.

If the pasta comprises one or more food fibers, it is advantageously possible both to improve the sense of repletion resulting from the pasta consumption, and to facilitate the transit and intestinal regulation.

For the purposes of the invention, linoleic acid is the fatty acid of most preferred and advantageous use because of the essential nutritional properties it has.

If the pasta of the invention is intended for the formulation of an energy-restricted meal replacement, the pasta preferably includes an amount of linoleic acid such that the amount of pasta employed to formulate the energy-restricted meal replacement will provide to the meal 1 to 4.5 g of said fatty acid.

The pasta of the invention may be prepared starting from said ingredients, preferably in powder form, by means of conventional operations of mixing, kneading with a dosed amount of water, shaping of the mixture, for instance by extrusion and cutting, to obtain a i h. igh-humidity semi-finished product having the desired shape and size.

Such semi-finished product is then dried with methods and apparatuses known er se, to produce a pasta having a humidity content falling within the aforesaid range of values which may be used to prepare an energy-restricted food preparation and possibily an energy-restricted meal replacement with an adequate formulation of said pasta.

According to a second aspect of the invention, the technical problem indicated hereinabove is solved by an energy-restricted food preparation having an energy content comprised between 836 and 1672 kJ (200 and 400 kcal), comprising:

- a dosed amount of a pasta having a high protein content as described above,

- a dosed amount of a seasoning,

said preparation comprising a total amount of proteins not exceeding an energy content of 836 kJ (200 kcal).

Preferably, the energy-restricted food preparation of the invention comprises 65 to 85% by weight of pasta, and 15 to 35% by weight of seasoning. Still more preferably, the energy-restricted food preparation comprises 70 to 75%) by weight of pasta, and 25 to 30%) by weigh of seasoning.

By complying with these weight ratios it is in fact possible to provide a food preparation which is capable not only to fully respect the requirements of energy supply and nutritional power required for its use as a dietary product and in particular as an energy- restricted meal replacement, but also to possess physical and organoleptic characteristics able to satisfy the consumers' taste.

According to the invention, the aforesaid seasoning may be constituted by a suitable mixture of ingredients of common use and known per se, capable to impart to the cooked and ready for consumption food preparation the desired organoleptic characteristics.

The seasoning may for instance comprise vegetables, cheese, dairy products, meat or fish, and be flavored with spices or aromatic plants of common use. Hence, the seasoning may supply as such at least part of the proteins, either of high biological value or not, of the food preparation as a whole.

According to the invention, therefore, the desired total amount of the proteins of the energy-restricted food preparation may be supplied mainly by the pasta or mainly by the seasoning or by both of them, according to proportions which may be determined by a man skilled in the art on the basis of what has been illustrated hereinabove. Preferably, the proteins of high biological value of the invention are mainly supplied by the pasta and at least partly by the seasoning, according to the following ratios:

- 91 to 96% by weight based on the total weight of the proteins having high biological value by the pasta, and

- 4 to 9% by weight based on the total weight of the proteins having high biological value by the seasoning.

In any case and irrespective of the protein source, the total amount of proteins present in the energy-restricted food preparation is preferably such that the energy content provided by the same is not less than 25% and not more than 50% of the overall energy content of the meal according to the provisions of the aforementioned Directive 96/8/EC.

Preferably, therefore, the food preparation according to the invention comprises as a whole a total amount of proteins such that the energy provided by the same is comprised between 210 and 836 kJ (50 and 200 kcal).

In an embodiment of the invention, the energy-restricted food preparation may further comprise at least one nutritive ingredient selected from the group comprising: vitamins, mineral salts, edible fibers, unsaturated fatty acids, and mixtures thereof.

In the same way as it has been illustrated with regard to the protein content, the nutritive ingredient(s) may be mainly supplied by the pasta or mainly by the seasoning or by both of them.

hrespective of the type of nutritive ingredient, the amounts after cooking and the kind of nutritive ingredients are substantially those indicated above with reference to the pasta, but referring however the amounts to the energy-restricted food preparation as a whole.

In a preferred embodiment of the invention, the energy-restricted food preparation comprises all the aforementioned nutritive ingredients in the above mentioned amounts with reference to the pasta, so as to provide a pasta-based energy-restricted meal replacement which is not only in line with the aforesaid Directive 96/8/EC, but also agreeable from an aesthetic and organoleptic point of view.

Besides, if the vitamins or mineral salts are essentially entirely provided by the seasoning, it is preferable and advantageous that the former - in the amounts indicated above for the pasta - be previously mixed with a suitable powdered edible carrier, constituted for instance by maltodextrins.

Preferably, said carrier is mixed with the salt mixture in an amount of 30 - 50 parts by weight per 100 parts of the resulting salts/carrier mixture, and with the vitamin mixture in an amount of 30 - 40 parts by weight per 100 parts of the resulting vitamins/carrier mixture.

If the energy-restricted food preparation of the invention is formulated as an energy- restricted meal replacement in conformity with the aforesaid Directive 96/8/EC, and if the unsaturated fatty acids should not be supplied by the pasta, it is preferable that the seasoning be devoid of-any fatty acid and that the latter be provided by the consumer at the time of consumption by using suitable seed oils (for instance, by adding 5 g of com oil for every 85 g of food preparation).

Besides, in case of an energy-restricted meal replacement, the energy supplied by the fats present in the food preparation should not exceed 30%> of the energy content of the food preparation, while the amount of linoleic acid should be equal to or higher than 1 g per meal portion (pasta + seasoning). Still more preferably, the food preparation as a whole comprises an amount of linoleic acid comprised between 1 and 4.5 g per meal.

Additional features and advantages of the invention will be better understood by the description of some embodiments of food preparations, given hereafter by way of non limiting indication.

In the following examples all the parts are intended as parts by weight, unless otherwise specified.

EXAMPLE 1

A pasta-based energy-restricted food preparation ("sedanini" with aubergines), formulated as an energy-restricted meal replacement in conformity with the aforementioned Directive 96/8/EC, was prepared as follows.

Pasta preparation

In a conventional mixing apparatus, a mixture of the following ingredients was prepared:

- durum wheat semo Una*: about 78 parts protein chemical index: about 50 - dehydrated milk proteins: about 20 parts chemical index: about 83

- dehydrated egg proteins: about 2 parts chemical index: about 90

- total proteins: about 30 parts

* content of semolina proteins: about 11.5%.

Mixing was protracted for a time sufficient to ensure an optimal homogeneity of distribution of the ingredients throughout the mass, obtaining:

a) a weight ratio of milk proteins to egg proteins equal to about 10: 1, and

b) a weight ratio of durum wheat semolina to the whole amount of milk and egg proteins equal to about 3.5:1.

The homogeneous mixture thus obtained was then fed to a kneading machine of a conventional type together with water, so as to obtain an homogeneous dough that was subsequently fed to an extruder also of a conventional type.

Such dough was then drawn through a suitably shaped extrusion head and cut to obtain a quick cooking short-sized pasta ("sedanini") having a thickness of about 0.8 mm, which was then dried to obtain a final humidity of 9%>.

The pasta thus obtained was analyzed and showed the following characteristics:

- energy content: about 1500 kJ (360 kcal)/100g

- content of high biological value proteins: about 20%

Seasoning preparation

In a conventional mixing apparatus, a mixture of the following powdered ingredients was prepared: dehydrated tomato, dehydrated aubergines, dehydrated cheese, mineral mixture, food fibers, salt, dehydrated garlic, vitamin mixture, pepper and spices.

The mineral mixture employed (13%> by weight based on the total weight of the seasoning) had the following qualitative composition: potassium citrate, iron lactate, selenium yeast, zinc sulfate, potassium iodate and maltodextrins (carrier).

The vitamin mixture employed (0.43% by weight based on the total weight of the seasoning) had the following qualitative composition: vitamin A, vitamin D, vitamin E, vitamin C, vitamin Bl, vitamin B2, vitamin B6, vitamin B12, calcium D-pantothenate, vitamin PP, folic acid, biotin and maltodextrins (carrier).

The mixing of the above ingredients was protracted for a time sufficient to ensure an optimal homogeneity of distribution of the ingredients throughout the mass.

Dosed amounts of pasta ("sedamni") and the aubergine based seasoning so prepared were then fed, with methods and apparatuses conventional per se, to suitable food containers, which were afterwards sealed and packed according to techniques known per se, so as to yield an energy-restricted meal replacement ready for cooking and consumption.

The amounts of pasta and seasoning employed for a 85 g portion of the preparation were the following:

- pasta 62 g

- seasoning 23 g

The energy-restricted food preparation thus obtained ("sedanini" with aubergines) had as a whole (pasta + seasoning) the following characteristics:

- energy content: about 1360 kJ (326 kcal)/l OOg

- content of proteins of high biological value: about 16.5%

- energy content of the total proteins present: about 350 kJ (84 kcal).

At the end of cooking tests, the meal was analyzed and turned out to contain an amount of vitamins and mineral salts such as to comply with the minimum amounts provided for by the aforementioned EC Directive 96/8/EC.

EXAMPLE 2

A pasta-based energy-restricted food preparation ("fusilli" with asparagus) according to the invention, formulated as an energy-restricted meal replacement in conformity with the aforementioned Directive 96/8/EC, was prepared as follows.

Pasta preparation

The pasta was prepared with the same procedures and ingredients as the preceding Example 1 , except for a different pasta shape ("fusilli"), a different humidity content of the same, equal in this case to about 10%o and for the use of a different amount of dehydrated milk proteins and dehydrated egg white proteins.

In particular, the pasta was prepared starting from the following ingredients:

- durum wheat semolina*: about 80.5 parts protein chemical index: about 50

- dehydrated milk proteins: about 18 parts chemical index: about 83

- dehydrated egg proteins: about 1.5 parts chemical index: about 90

- total proteins: about 29 parts

* content of semolina proteins: about 12%

a) a weight ratio of milk proteins to egg proteins equal to about 12:1, and

b) a weight ratio of durum wheat semolina to the total amount of milk and egg proteins equal to about 4.1:1.

The pasta thus obtained was analyzed and showed the following characteristics:

- energy content: about 1500 kJ (360 kcal)/l OOg

- content of proteins of high biological value: about 17.5%

Seasoning preparation

In a conventional mixing apparatus, a mixture of the following powdered ingredients was prepared: dehydrated asparagus, dehydrated cheese, mineral mixture, dehydrated carrots, food fibers, salt, dehydrated onion, dehydrated celery, dehydrated spinach, vitamin mixture and white pepper.

The mineral and vitamin mixtures employed had the same make up as those of Example 1.

Also in this case, mixing was protracted for a time sufficient to ensure an optimal homogeneity of distribution of the ingredients throughout the mass. An energy-restricted food preparation was therefore obtained with the same procedure as described in preceding Example 1.

The amounts of pasta ("fusilli") and seasoning employed for a 85 g portion of preparation were the following:

- pasta 62 g

- seasoning 23 g

The energy-restricted food preparation thus obtained had as a whole (pasta + seasoning) the following characteristics:

- energy content: about 1380 kJ (330 kcal)/100g

- content of proteins of high biological value: about 20.5%.

- energy content of the total proteins present: about 300 kJ (71 kcal).

At the end of cooking tests, the food preparation was analyzed and ruined out to contain an amount of vitamins and mineral salts such as to comply with the minimum amounts provided for by the aforementioned EC Directive 96/8/EC.

EXAMPLE 3

(Evaluation of consistence and organoleptic properties)

The food preparations (energy-restricted meal replacements) of the preceding Examples 1-2 were submitted to several tasting tests by a panel of 130 tasters, on prior cooking with a dosed amount of water (320 ml for a food preparation of 85 g).

Tasters were then required to evaluate the following characteristics of the cooked meal:

- cooking degree of the pasta

- overall aspect

- taste

- tastefulness

- satiety sense after consumption. The results of the tasting tests are reported in the following Tables I-II (data expressed in % of the total number of tasters).

As it can be seen from said Tables, the high protein content pasta of the invention was considered cooked to the right cooking point by the great majority of tasters, while the majority of tasters considered the other organoleptic characteristics of the energy- restricted meal replacement to be more than acceptable and entirely comparable, from a statistical point of view, with those of a meal based on non dietetic pasta.

EXAMPLE 4

(Comparative tasting tests)

The food preparations (energy-restricted meal replacements) of the preceding Examples 1-2 were submitted to several tasting and comparative tests by a panel of 32 tasters selected from people who were already consumers of meal replacements.

More particularly, the meal replacements of the invention were compared with several commercially available meal replacements, and precisely with bars, sweet bars, omelets, milk-shakes, vegetable creams and cold preparations.

The tasters were required to evaluate the following characteristics of the various meal replacements (invention and comparative):

- general tastiness of the meal

- satiety sense after consumption

- satisfaction sense after consumption, with the indication of what meal replacement was considered more satisfactory.

The results of the tasting tests carried out (about 20 comparative tasting tests) are reported in Tables III-IN.

As it may be inferred from said Tables, the energy-restricted meal replacement of the invention was, on the average, more appreciated than the commercially available meal replacements with regard both to the taste and sense of satisfaction, having at the same time the capacity of inducing in consumers a satiety sense comparable to or higher than that of comparative meal replacements.

From what has been described and illustrated above, the numerous advantages achieved by the invention which may couple in a pasta-based dietary product a low energy content, a balanced nutritional pattern and physical and organoleptic characteristics that may entirely satisfy consumers' taste, are clearly evident.

Clearly, a man skilled in the art may introduce modifications and variants to the above disclosed invention, in order to meet specific and contingent requirements of application, variants and modifications which anyway fall within the scope of protection as defined by the attached claims.

TABLE I - Sedanini with aubergines (Example 1)

C = poor

A = acceptable

B = good

TABLE π - Fusilli with asparagus (Example 2)

C = poor

A = acceptable

B = good TABLE III - Sedanini with aubergines (Example 1)

mean rating = average of a 0 to 10 rating (higher is better)

% = % of tasters who indicated the meal as most satisfying

TABLE IV - Fusilli with aubergines (Example 2)

mean rating = average of a 0 to 10 rating (higher is better)

% = % of tasters who indicated the meal as most satisfying

Claims

1. A high protein content pasta having an energy content comprised between 1380 and 1505 kJ/lOOg (330 - 360 kcal/lOOg), comprising an amount of at least one protein of high biological value having per se a chemical index equal to or higher than 80 comprised between 14 and 24%o by weight and a total amount of proteins comprised between 22 and 36%> by weight based on the total weight of the pasta.

2. Pasta according to claim 1, characterized in that it is of the quick cooking type and in that it has an energy content comprised between 1420 and 1505 kJ/lOOg (340 - 360 kcal lOOg).

3. Pasta according to claim 1, characterized in that said proteins of high biological value are selected from the group comprising milk proteins, egg proteins, and mixtures thereof.

4. Pasta according to claim 3, characterized in that it comprises:

- 13 to 20%o by weight of milk proteins,

- 1 to 4% by weight of egg proteins,

- 76 to 86%o by weight of durum wheat semolina.

5. Pasta according to claims 3 or 4, wherein said egg proteins are proteins of egg white.

6. Pasta according to claim 3, characterized in that the weight ratio of milk proteins to egg proteins is comprised between 3.2:1 and 20:1.

7. Pasta according to claim 3, characterized in that the weight ratio of durum wheat semolina to the sum of the egg and milk proteins is comprised between 3.2:1 and 6.1 :1.

8. Pasta according to claim 4, wherein said durum wheat semolina has a protein content comprised between 11 and 13%> by weight based on the total weight of semolina.

9. Pasta according to claim 1, characterized in that it further comprises at least one nutritive ingredient selected from the group comprising: vitamins, mineral salts, food fibers, unsaturated fatty acids, and mixtures thereof.

10. Pasta according to claim 9, wherein said vitamins are selected from the group comprising: vitamin A, vitamin D, vitamin E, vitamin C, vitamin Bl, vitamin B2, vitamin B6, vitamm B12, D-calcium pantothenate, vitamin PP, folic acid, biotm, and mixtures thereof.

11 Pasta according to claim 10, charactenzed in that it compnses after cooking the following minimum amounts of said vitamins

vitamm A 0 21000 mg,

vitamin D 0 00150 mg,

vitamin E 3 00000 mg,

vitamin C 13 5000 mg,

vitamm B 1 0.33000 mg,

vitamin B2 0 48000 mg,

vitamin B6 0 45000 mg,

vitamin B 12 0 00042 mg,

D-calcium pantothenate 0.9000 mg,

vitamin PP 5.4000 mg,

folic acid 0.06000 mg,

biotin 0 00450 mg.

12. Pasta according to claim 9, wherein said mineral salts are selected from the group comprising: calcium, phosphorus, potassium, iron, zinc, copper, iodine, selenium, sodium, magnesium, manganese salts, and mixtures thereof.

13. Pasta according to claim 9, wherein said food fibers are selected from the group comprising: cereal fibers, edible tuber fibers, and mixtures thereof.

14. Energy-restricted food preparation having an energy content compnsed between 836 and 1672 kJ (200 and 400 kcal), comprising:

- a dosed amount of a high protein content pasta according to anyone of claims 1-12, - a dosed amount of a seasoning,

15. Food preparation according to claim 14, wherein said proteins are supplied at least partly by said seasoning.

16. Food preparation according to claim 14, characterized in that it comprises a total amount of proteins such that the preparation has an energy content comprised between 210 and 863 kJ (50 and 200 kcal).

17. Food preparation according to claim 14, characterized in that it comprises:

- 65 to 85%o by weight of said pasta, and

- 15 to 35%o by weight of said seasoning.

18. Food preparation according to claim 14, wherein said seasoning further comprises at least one nutritive ingredient selected from the group comprising: vitamins, mineral salts, food fibers and mixtures thereof.

19. Food preparation according to claim 18, wherein said vitamins are selected from the group comprising: vitamin A, vitamin D, vitamin E, vitamin C, vitamin Bl, vitamin B2, vitamin B6, vitamin B12, D-calcium pantothenate, vitamin PP, folic acid, biotin, and mixtures thereof.

20. Food preparation according to claim 19, wherein the seasoning comprises after cooking the following minimum amounts of said vitamins:

vitamin A 0.21000 mg,

vitamin D 0.00150 mg,

vitamin E 3.00000 mg,

vitamin C 13.5000 mg,

vitamin Bl 0.33000 mg,

vitamin B2 0.48000 mg, vitamin B6 0.45000 mg,

vitamin B 12 0.00042 mg,

D-calcium pantothenate 0.9000 mg,

vitamin PP 5.4000 mg,

folic acid 0.06000 mg,

biotin 0.00450 mg.

21. Food preparation according to claim 18, wherein said mineral salts are selected from the group comprising: calcium, phosphorus, potassium, iron, zinc, copper, iodine, selenium, sodium, magnesium, manganese salts and mixtures thereof.

22. Food preparation according to claim 18, wherein said food fibers are selected from the group comprising: cereal fibers, edible tuber fibers and mixtures thereof.