WO2009047013A3 - Procédé de fabrication de pâtes transparentes par extrusion - Google Patents

Procédé de fabrication de pâtes transparentes par extrusion Download PDF

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Publication number
WO2009047013A3
WO2009047013A3 PCT/EP2008/009184 EP2008009184W WO2009047013A3 WO 2009047013 A3 WO2009047013 A3 WO 2009047013A3 EP 2008009184 W EP2008009184 W EP 2008009184W WO 2009047013 A3 WO2009047013 A3 WO 2009047013A3
Authority
WO
WIPO (PCT)
Prior art keywords
pasta
mixture
extrusion
producing transparent
dough
Prior art date
Application number
PCT/EP2008/009184
Other languages
English (en)
Other versions
WO2009047013A2 (fr
Inventor
Rudolf Klingler
Karl-Georg Busch
Original Assignee
Bayer Cropscience Ag
Rudolf Klingler
Karl-Georg Busch
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 Bayer Cropscience Ag, Rudolf Klingler, Karl-Georg Busch filed Critical Bayer Cropscience Ag
Publication of WO2009047013A2 publication Critical patent/WO2009047013A2/fr
Publication of WO2009047013A3 publication Critical patent/WO2009047013A3/fr

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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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

Abstract

L'invention concerne un procédé perfectionné pour produire des pâtes transparentes, qui comprend les opérations consistant à a) mesurer de l'amidon et de l'eau dans le rapport en poids de 1:0,8 à 1:3 dans une extrudeuse qui est chauffée à une température de 60 à 95 °C et former un mélange analogue à une pâte, l'amidon dans le mélange étant gélatinisé, b) dégazer le mélange analogue à une pâte et c) façonner le mélange analogue à une pâte par une filière.
PCT/EP2008/009184 2007-10-12 2008-10-13 Procédé de fabrication de pâtes transparentes par extrusion WO2009047013A2 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP07118384.2 2007-10-12
EP07118384 2007-10-12
US119107P 2007-10-31 2007-10-31
US61/001,191 2007-10-31

Publications (2)

Publication Number Publication Date
WO2009047013A2 WO2009047013A2 (fr) 2009-04-16
WO2009047013A3 true WO2009047013A3 (fr) 2009-07-02

Family

ID=39431940

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2008/009184 WO2009047013A2 (fr) 2007-10-12 2008-10-13 Procédé de fabrication de pâtes transparentes par extrusion

Country Status (1)

Country Link
WO (1) WO2009047013A2 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3466272B1 (fr) * 2017-10-03 2020-06-10 Roquette Freres Nouilles chinoises à l'amidon de pois faiblement réticulé
DE102021119066A1 (de) * 2021-07-22 2023-01-26 Hochschule Fulda University of Applied Sciences Vorkonditionierer für den labor- oder versuchsbetrieb,insbesondere zum behandeln von trockenen lebens- oder futtermitteln

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4076846A (en) * 1974-11-22 1978-02-28 Sumitomo Bakelite Company Limited Protein-starch binary molding composition and shaped articles obtained therefor
DE3447533A1 (de) * 1983-12-27 1985-07-04 Kraft, Inc., Glenview, Ill. Mehrschnecken-nudelherstellungsverfahren
EP0267368A2 (fr) * 1986-11-12 1988-05-18 Wenger Manufacturing, Inc. Processus d'extrusion à basse température pour les pâtes à cuisson rapide
US4871572A (en) * 1987-12-16 1989-10-03 National Starch And Chemical Corporation Replacement of mung bean starch by modified potato and sweet potato starch in oriental noodles
US5773069A (en) * 1995-04-22 1998-06-30 Nestec S.A. Preparation of instant glass noodles
US5916616A (en) * 1995-08-11 1999-06-29 Nakano Vinegar Co., Ltd. Process for producing starch noodles by extrusion
US5989620A (en) * 1996-09-20 1999-11-23 University Of Saskatchewan Production of legume pasta products by a high temperature extrusion process
WO2000054605A2 (fr) * 1999-03-17 2000-09-21 Aventis Cropscience Gmbh Nouilles chinoises
WO2003054024A1 (fr) * 2001-12-21 2003-07-03 Bayer Cropscience Gmbh Amidons pregelatinises et procedes de production associes
US20060130181A1 (en) * 2002-12-19 2006-06-15 Bayer Cropscience Gmbh Plant cells and plants which synthesize a starch with an increased final viscosity
EP1710315A1 (fr) * 2005-04-08 2006-10-11 Bayer CropScience GmbH Amidon à forte teneur en phosphate

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4076846A (en) * 1974-11-22 1978-02-28 Sumitomo Bakelite Company Limited Protein-starch binary molding composition and shaped articles obtained therefor
DE3447533A1 (de) * 1983-12-27 1985-07-04 Kraft, Inc., Glenview, Ill. Mehrschnecken-nudelherstellungsverfahren
EP0267368A2 (fr) * 1986-11-12 1988-05-18 Wenger Manufacturing, Inc. Processus d'extrusion à basse température pour les pâtes à cuisson rapide
US4871572A (en) * 1987-12-16 1989-10-03 National Starch And Chemical Corporation Replacement of mung bean starch by modified potato and sweet potato starch in oriental noodles
US5773069A (en) * 1995-04-22 1998-06-30 Nestec S.A. Preparation of instant glass noodles
US5916616A (en) * 1995-08-11 1999-06-29 Nakano Vinegar Co., Ltd. Process for producing starch noodles by extrusion
US5989620A (en) * 1996-09-20 1999-11-23 University Of Saskatchewan Production of legume pasta products by a high temperature extrusion process
WO2000054605A2 (fr) * 1999-03-17 2000-09-21 Aventis Cropscience Gmbh Nouilles chinoises
WO2003054024A1 (fr) * 2001-12-21 2003-07-03 Bayer Cropscience Gmbh Amidons pregelatinises et procedes de production associes
US20060130181A1 (en) * 2002-12-19 2006-06-15 Bayer Cropscience Gmbh Plant cells and plants which synthesize a starch with an increased final viscosity
EP1710315A1 (fr) * 2005-04-08 2006-10-11 Bayer CropScience GmbH Amidon à forte teneur en phosphate

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
LII C-Y ET AL: "CHARACTERIZATION OF RED BEAN PHASEOLUS-RADIATUS-VAR-AUREA STARCH AND ITS NOODLE QUALITY", JOURNAL OF FOOD SCIENCE, vol. 46, no. 1, 1981, pages 78 - 81, XP009101083, ISSN: 0022-1147 *

Also Published As

Publication number Publication date
WO2009047013A2 (fr) 2009-04-16

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