WO2002030217A2 - Pasta with high fiber content - Google Patents

Pasta with high fiber content Download PDF

Info

Publication number
WO2002030217A2
WO2002030217A2 PCT/IT2001/000511 IT0100511W WO0230217A2 WO 2002030217 A2 WO2002030217 A2 WO 2002030217A2 IT 0100511 W IT0100511 W IT 0100511W WO 0230217 A2 WO0230217 A2 WO 0230217A2
Authority
WO
WIPO (PCT)
Prior art keywords
pasta
fibre
percentage
gluten
semolina
Prior art date
Application number
PCT/IT2001/000511
Other languages
French (fr)
Other versions
WO2002030217A3 (en
Inventor
Giuseppe Polverini
Original Assignee
Molino Polverini Di Polverini Giuseppe
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 Molino Polverini Di Polverini Giuseppe filed Critical Molino Polverini Di Polverini Giuseppe
Priority to AU2001295900A priority Critical patent/AU2001295900A1/en
Publication of WO2002030217A2 publication Critical patent/WO2002030217A2/en
Publication of WO2002030217A3 publication Critical patent/WO2002030217A3/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
    • A23L7/115—Cereal fibre products, e.g. bran, husk

Definitions

  • the present patent application relates to pasta with high fibre content.
  • bran in wholemeal pasta has the disadvantage of containing lignin and phytates that are responsible for unpleasant taste, apart from the fact that these components seem to prevent the absorption of minerals.
  • Pasta in the form of spaghetti, macaroni, etc.
  • enriched with light- coloured or white fibre that contains rather low values of lignin and phytates has been available for a long time on the market.
  • this pasta contains a limited percentage of fibre, about 5-6% compared to 94-95% of semolina or other ingredients.
  • the technologies that are currently available only allow for using max. 5-6% of soluble or insoluble fibre. If these values are exceeded, the pasta loses part of its consistency and homogeneity after cooking, becoming tender. In this case, when chewing it, consumers would perceive the simultaneous presence of parts with different consistency and taste.
  • the purpose of the present invention is to obtain pasta without the aforementioned drawbacks, while still containing a higher amount of fibre compared to traditional wholemeal pasta.
  • the new pasta according to the present invention maintains the same compactness as the pasta made with semolina, as well as the same colour.
  • the idea that has allowed to obtain the pasta according to the present invention has been to "counterbalance" the loss of consistency due to a high content of fibre with the addition of gluten of wheat or other cereals. This is possible because gluten provides satisfactory consistency to the pasta according to the present invention, comparable to traditional pasta.
  • the pasta according to the present invention can contain from 6 to 30% of fibre in the presence of an addition of gluten from 1 to 25%. It must be noted that the percentage of gluten varies according to the different characteristics of the main ingredient (semolina or flour) and to the type of fibre used.
  • the pasta according to the present invention can be obtained with the following combination of ingredients: • 50% of semolina or flour
  • the last factor that influences the selection of the gluten percentage is related to the decision of producing egg pasta.
  • the same amount of fibre only a lower percentage of gluten must be added, since eggs themselves are capable of providing good taste and consistency to pasta.

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)

Abstract

The present invention relates to pasta with high fibre content, of the type that uses semolina or soft wheat flour as main ingredient, characterised by the fact that it contains fibre without lignin in a percentage from 6 to 30 % in the presence of gluten of wheat or other cereals in a percentage from 1 to 25 %.

Description

Description
Pasta with high fiber content
The present patent application relates to pasta with high fibre content.
The advantages for the human body that derive from the regular intake of fibres in the form of bran or similar components are well known; in fact, a diet rich in fibres reduces the absorption of sugar, increases the feeling of satiety and regulates the intestinal function.
The , bran in wholemeal pasta has the disadvantage of containing lignin and phytates that are responsible for unpleasant taste, apart from the fact that these components seem to prevent the absorption of minerals.
Pasta (in the form of spaghetti, macaroni, etc.) enriched with light- coloured or white fibre that contains rather low values of lignin and phytates has been available for a long time on the market.
It must be said that this pasta contains a limited percentage of fibre, about 5-6% compared to 94-95% of semolina or other ingredients.
As a matter of fact, the technologies that are currently available only allow for using max. 5-6% of soluble or insoluble fibre. If these values are exceeded, the pasta loses part of its consistency and homogeneity after cooking, becoming tender. In this case, when chewing it, consumers would perceive the simultaneous presence of parts with different consistency and taste. The purpose of the present invention is to obtain pasta without the aforementioned drawbacks, while still containing a higher amount of fibre compared to traditional wholemeal pasta.
On the contrary, after cooking, the new pasta according to the present invention maintains the same compactness as the pasta made with semolina, as well as the same colour.
The idea that has allowed to obtain the pasta according to the present invention has been to "counterbalance" the loss of consistency due to a high content of fibre with the addition of gluten of wheat or other cereals. This is possible because gluten provides satisfactory consistency to the pasta according to the present invention, comparable to traditional pasta.
It must be said, however, that in order to optimise the characteristics of the pasta according to the present invention, it has been necessary to carefully study the dose of the various components that are necessary to obtain the pasta with high fibre content.
In this regard, it has been shown that, apart from soft wheat flour or semolina, the pasta according to the present invention can contain from 6 to 30% of fibre in the presence of an addition of gluten from 1 to 25%. It must be noted that the percentage of gluten varies according to the different characteristics of the main ingredient (semolina or flour) and to the type of fibre used.
For illustrative purpose only, the pasta according to the present invention can be obtained with the following combination of ingredients: • 50% of semolina or flour
• 30% of fibre (without lignin)
• 20% of gluten.
Finally, it must be said that the last factor that influences the selection of the gluten percentage is related to the decision of producing egg pasta. In this case, with the same amount of fibre, only a lower percentage of gluten must be added, since eggs themselves are capable of providing good taste and consistency to pasta.

Claims

Claims
1) Pasta with high fibre content, of the type that uses soft wheat flour or semolina as main ingredient, characterised by the fact that it contains fibre without lignin in a percentage from 6 to 30% in the presence of gluten in a percentage from 1 to 25%.
PCT/IT2001/000511 2000-10-12 2001-10-05 Pasta with high fiber content WO2002030217A2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2001295900A AU2001295900A1 (en) 2000-10-12 2001-10-05 Pasta with high fiber content

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITMC2000A000079 2000-10-12
IT2000MC000079A IT1316102B1 (en) 2000-10-12 2000-10-12 HIGH FIBER CONTENT FOOD PASTE.

Publications (2)

Publication Number Publication Date
WO2002030217A2 true WO2002030217A2 (en) 2002-04-18
WO2002030217A3 WO2002030217A3 (en) 2002-08-22

Family

ID=11443305

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IT2001/000511 WO2002030217A2 (en) 2000-10-12 2001-10-05 Pasta with high fiber content

Country Status (3)

Country Link
AU (1) AU2001295900A1 (en)
IT (1) IT1316102B1 (en)
WO (1) WO2002030217A2 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004084636A1 (en) * 2003-03-24 2004-10-07 Molino Alimonti S.P.A. Food composition, functional pasta product with high fibre content derived therefrom and process for the production thereof
EP2153735A1 (en) 2008-07-28 2010-02-17 Nestec S.A. Pasta composition for dehydrated food matrices

Citations (3)

* Cited by examiner, † Cited by third party
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
EP0412639A2 (en) * 1989-08-11 1991-02-13 Borden, Inc. Reduced calorie, high fiber pasta

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1292564B1 (en) * 1997-05-16 1999-02-08 Molino Polverini Di Polverini Breadmaking procedure for making a high fibre bread

Patent Citations (3)

* Cited by examiner, † Cited by third party
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
EP0412639A2 (en) * 1989-08-11 1991-02-13 Borden, Inc. Reduced calorie, high fiber pasta

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2004084636A1 (en) * 2003-03-24 2004-10-07 Molino Alimonti S.P.A. Food composition, functional pasta product with high fibre content derived therefrom and process for the production thereof
EP2153735A1 (en) 2008-07-28 2010-02-17 Nestec S.A. Pasta composition for dehydrated food matrices

Also Published As

Publication number Publication date
IT1316102B1 (en) 2003-03-28
ITMC20000079A1 (en) 2002-04-12
AU2001295900A1 (en) 2002-04-22
WO2002030217A3 (en) 2002-08-22

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