WO2008007405B1 - Foodstuff made of pasta foodstuff and their proceeding to be done - Google Patents

Foodstuff made of pasta foodstuff and their proceeding to be done

Info

Publication number
WO2008007405B1
WO2008007405B1 PCT/IT2007/000464 IT2007000464W WO2008007405B1 WO 2008007405 B1 WO2008007405 B1 WO 2008007405B1 IT 2007000464 W IT2007000464 W IT 2007000464W WO 2008007405 B1 WO2008007405 B1 WO 2008007405B1
Authority
WO
WIPO (PCT)
Prior art keywords
pasta
sheets
preconditioning
making
foodstuff
Prior art date
Application number
PCT/IT2007/000464
Other languages
French (fr)
Other versions
WO2008007405A3 (en
WO2008007405A2 (en
Inventor
Maria Antonietta Sgambaro
Original Assignee
Maria Antonietta Sgambaro
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 Maria Antonietta Sgambaro filed Critical Maria Antonietta Sgambaro
Priority to EP07805676A priority Critical patent/EP2148579A2/en
Publication of WO2008007405A2 publication Critical patent/WO2008007405A2/en
Publication of WO2008007405A3 publication Critical patent/WO2008007405A3/en
Publication of WO2008007405B1 publication Critical patent/WO2008007405B1/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
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L7/11—Filled, stuffed or multilayered 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)

Abstract

This invention relates to food products and a method of manufacturing, conditioning and cooking the same to the aim of being rolled after the cooking phase and relates in particular to a food product in the form of a sheet of pasta which is known generally by its Italian traditional name 'lasagna' or 'lasagne' used to be cooked as 'lasagne al forno'.

Claims

8AMENDED CLAIMS [Received by the International Bureau on 06 JUN 2008 (06.06.2008)]WHAT I CLAIM
1. A method of making a pnsUi foodstuff characterised in that it comprises the steps of preconditioning by a solid continuous surface the manufactured pasta sheets to be boiled or wormed together with the conditioning staff that separates one another, to have the boiled or wormed pasta sheets stored one upon another together with the conditioning staff to keep them separate when placed one upon the another and eating them by means of taking out the preconditioning solid surface.
2. A method of making a pasta foodstuff as claimed in Claim 1 characterised in that it comprises the steps of the ingredients to be used that can be "camut" (Triticum teranicum lurgidum) or mixture of it with wheat Hour or durum wheal semolina or with other vegetable seeds, that can be milled, and adding or not other ingredients.
3. A method as claimed in claim I or 2 wherein before the pasta becomes dried the same is printed thus having the pasta surface a design or a sign to diminish the points of contact between two or more paste's sheets and or during the phase of making the pasta' s sheet - that subsequently is cut of the desired size - the pasta dough is pressed and drown or curved, by means of a rounded drawplate having a cylindrical shape, to diminish the points of contact between two or more pasta sheets by means of a waving sign.
4. A method as claimed in claim 3 wherein the pasta carving when used mechanically foresee the use of a roller appositely modi lied to design a waving sign onto the pasta's sheet.
5. A method as claimed in claim I or 2 wherein the steps of preconditioning the manufactured pasta sheets include dried pasta, pre-cooked pasta or fresh pasta.
6. A method as claimed in any of the preceding claims wherein the pasta sheeUs is given the shape of a trapezium enough big to be rolled when stuffed .
7. A method as claimed in any of the preceding claims wherein the cooking process for cooking the pasta's sheets is made avoiding to use the oven or the microwave to cook or to complete the cooking phase after the boiling phase. Therefore, lasagne can he eat right after beina boiled bv means of taking out the preconditioning solid surface thus changing the unique used and known recipe that consists of finishing the cooking process using the oven or similar gear for making the Italian traditional lasagne al forno.
8. Applications of the method as claimed in any of the preceding claims wherein undertakings can condition the pasta described for the use of another undertakings such as bar, pub, restaurants etc and for consumer at the restaurant, bar, pub etc. These undertakings and consumer can fill the pasta described - after the boiling phase (or after being warmed when nre-cooked) by means of takiπμ out the preconditioning, solid surface - , therefore pasta described is suitable for making the self made pasta that can be stuffed, and stuffed and rolled, and can be consumed immediately. Undertakings can also manufacture and boil (or use a similar process) the pasta described and directly stuff and roll it and pack it - the whole roU or slices of it - to deliver it to shops, distributors or directly to consumers, or to sell it in the take away formula.
PCT/IT2007/000464 2006-07-10 2007-06-28 Foodstuff made of pasta foodstuff and their proceeding to be done WO2008007405A2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP07805676A EP2148579A2 (en) 2006-07-10 2007-06-28 Foodstuff made of pasta foodstuff and their proceeding to be done

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT000118A ITTV20060118A1 (en) 2006-07-10 2006-07-10 FOOD PASTA FOOD AND THEIR PROCEDURE FOR REALIZATION.
ITTV2006A000118 2006-07-10

Publications (3)

Publication Number Publication Date
WO2008007405A2 WO2008007405A2 (en) 2008-01-17
WO2008007405A3 WO2008007405A3 (en) 2008-06-19
WO2008007405B1 true WO2008007405B1 (en) 2008-07-31

Family

ID=38805655

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IT2007/000464 WO2008007405A2 (en) 2006-07-10 2007-06-28 Foodstuff made of pasta foodstuff and their proceeding to be done

Country Status (3)

Country Link
EP (1) EP2148579A2 (en)
IT (1) ITTV20060118A1 (en)
WO (1) WO2008007405A2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20100263552A1 (en) * 2009-04-17 2010-10-21 Pennie Hendrickson Specialized pan for boiling lasagna noodles
CN104664251B (en) * 2015-03-19 2015-11-04 湖南农业大学 Prefabricated conditioning scallion oil rice cake

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT7822503V0 (en) * 1978-08-01 1978-08-01 Pastificio Braibanti Pizzetti FOOD PASTA OF THE LASAGNA TYPE.
IT1131614B (en) * 1980-05-15 1986-06-25 Mario Pavan PROCEDURE FOR THE PRODUCTION OF DRY PASTA, PLANT FOR ITS IMPLEMENTATION, AS WELL AS PRODUCT OBTAINED
AU2061883A (en) * 1983-06-27 1985-01-03 Anita Kerri Bergs Lasagne cooking aid
US5780091A (en) * 1995-11-13 1998-07-14 Thomas J. Lipton Co., Division Of Conopco, Inc. Multi layer spiral-shaped, dried pasta/sauce food composition and a method for making the spiral pasta/sauce combination
US20060121169A1 (en) * 2004-12-02 2006-06-08 Dowling Roberta L Artistic pasta and method of making

Also Published As

Publication number Publication date
WO2008007405A3 (en) 2008-06-19
ITTV20060118A1 (en) 2008-01-11
EP2148579A2 (en) 2010-02-03
WO2008007405A2 (en) 2008-01-17

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