WO2007013109A8 - Aliment d'origine vegetale riche en proteines et nutritif - Google Patents

Aliment d'origine vegetale riche en proteines et nutritif

Info

Publication number
WO2007013109A8
WO2007013109A8 PCT/IT2005/000451 IT2005000451W WO2007013109A8 WO 2007013109 A8 WO2007013109 A8 WO 2007013109A8 IT 2005000451 W IT2005000451 W IT 2005000451W WO 2007013109 A8 WO2007013109 A8 WO 2007013109A8
Authority
WO
WIPO (PCT)
Prior art keywords
proteins
vegetable origin
nutritious
food rich
food
Prior art date
Application number
PCT/IT2005/000451
Other languages
English (en)
Other versions
WO2007013109A1 (fr
Inventor
Alberto Zoia
Mirto Maria Bargardi
Original Assignee
Bioera S P A
Alberto Zoia
Mirto Maria Bargardi
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 Bioera S P A, Alberto Zoia, Mirto Maria Bargardi filed Critical Bioera S P A
Priority to PCT/IT2005/000451 priority Critical patent/WO2007013109A1/fr
Priority to EP05778695A priority patent/EP1906740A1/fr
Publication of WO2007013109A1 publication Critical patent/WO2007013109A1/fr
Publication of WO2007013109A8 publication Critical patent/WO2007013109A8/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/364—Nuts, e.g. cocoa
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/38—Seed germs; Germinated cereals; Extracts thereof
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Noodles (AREA)

Abstract

La présente invention concerne un aliment naturel d'origine exclusivement végétale, possédant un parfait équilibre alimentaire, et fournissant une quantité de protéines suffisante pour constituer un repas unique. Les différents genres de farines utilisées, tel que la farine de pois chiche, de noix, d'amande, font de cet aliment un repas complet, même si il est utilisé comme des pâtes traditionnelles, puisqu'il contient des protéines et par conséquent des acides aminés essentiels, des vitamines, des acides gras essentiels, des micro et macro éléments bien équilibrés. Il est facile à digérer et a un goût agréable.
PCT/IT2005/000451 2005-07-28 2005-07-28 Aliment d'origine vegetale riche en proteines et nutritif WO2007013109A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PCT/IT2005/000451 WO2007013109A1 (fr) 2005-07-28 2005-07-28 Aliment d'origine vegetale riche en proteines et nutritif
EP05778695A EP1906740A1 (fr) 2005-07-28 2005-07-28 Aliment d'origine végétale riche en protéines et nutritif

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IT2005/000451 WO2007013109A1 (fr) 2005-07-28 2005-07-28 Aliment d'origine vegetale riche en proteines et nutritif

Publications (2)

Publication Number Publication Date
WO2007013109A1 WO2007013109A1 (fr) 2007-02-01
WO2007013109A8 true WO2007013109A8 (fr) 2007-07-19

Family

ID=35871179

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IT2005/000451 WO2007013109A1 (fr) 2005-07-28 2005-07-28 Aliment d'origine vegetale riche en proteines et nutritif

Country Status (2)

Country Link
EP (1) EP1906740A1 (fr)
WO (1) WO2007013109A1 (fr)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8640331B2 (en) 2011-05-31 2014-02-04 Covidien Lp Barbed sutures
IL274474B2 (en) * 2013-02-12 2024-04-01 Else Nutrition Gh Ltd A non-dairy formula to supplement a patient's diet
CN103431005A (zh) * 2013-08-01 2013-12-11 南京年吉冷冻食品有限公司 一种低糖饼干
ES2849424T3 (es) 2016-06-05 2021-08-18 Mondelez Europe Gmbh Composición de alimento sabroso horneado que comprende vegetales de raíz desmenuzada y método para elaborar el mismo
USD864516S1 (en) 2018-05-14 2019-10-29 Intercontinental Great Brands Llc Thin food cluster

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1052999A (zh) * 1989-12-29 1991-07-17 尹智学 高蛋白方便米粉生产新工艺
CN1147342A (zh) * 1995-10-10 1997-04-16 王刚 五谷五仁糊
SG94797A1 (en) * 2001-03-30 2003-03-18 Council Scient Ind Res A ready-to-eat health snack food and a process for the preparation thereof

Also Published As

Publication number Publication date
EP1906740A1 (fr) 2008-04-09
WO2007013109A1 (fr) 2007-02-01

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