WO2017082849A1 - Macaroni comprising vegetable additives - Google Patents
Macaroni comprising vegetable additives Download PDFInfo
- Publication number
- WO2017082849A1 WO2017082849A1 PCT/UA2015/000106 UA2015000106W WO2017082849A1 WO 2017082849 A1 WO2017082849 A1 WO 2017082849A1 UA 2015000106 W UA2015000106 W UA 2015000106W WO 2017082849 A1 WO2017082849 A1 WO 2017082849A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- oilcake
- seeds
- macaroni
- pumpkin
- flax
- Prior art date
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
- A23L7/101—Addition of antibiotics, vitamins, amino-acids, or minerals
Definitions
- the utility model belongs to the food industry, namely to macaroni production.
- macaroni products that contain wheat flour, water and additives; dry egg white is used as an additive with such ratio of components, %: wheat flour- 100; dry egg white - 1,5-4,5; water - the rest (patent of Ukraine N270667 A, int. cl. A23L 1/16, A23L 1/03, A23L 1/32 15.10.04 Bui. 10).
- the deficiency of the known macaroni products is low biological value, quality of the finished macaroni products and their boiling properties because of the poor quality of flour and a low level of domestic production equipment, so they do not satisfy consumer's requirements.
- macaroni products made according to GOST 875-92, which recipes include water and baker's flour or macaroni flour.
- macaroni products The deficiency of macaroni products is low biological value, lack of adequate amounts of vitamins and minerals necessary for human body.
- Task set by the utility model is achieved by usage of vegetable additives in the amount of 1 - 15% and/or oilcake in the amount of 1 - 15% by weight of flour in macaroni products, made from wheat flour and water.
- As vegetable additives can be used seeds: pumpkin, flax, amaranth, grape, walnut, milk thistle, coconut, sesame;
- As oilcake can be used oilcake of seeds: pumpkin, flax, amaranth, walnut, milk thistle, coconut, sesame.
- Vegetable additives in the form of pumpkin, flax, amaranth, grape, walnut, milk thistle, coconut, sesame seeds and oilcake of pumpkin, flax, amaranth, walnut, milk thistle, coconut, sesame seeds are rich in minerals, heat resistant vitamins and fiber, which are structure-forming polysaccharides and act to raise the strength of the finished products and reduce dry matter loss to the boiling water. It is proposed to introduce vegetable additives in the amount of 1 - 15% and / or oilcake in the amount of 1 - 15% by weight of flour.
- Oilcake is a byproduct of oil extraction production. It is received after the extraction of oil from oil seeds.
- Flax seeds are a concentrate of usefulness: proteins, vitamins, minerals and biologically active substances - polyunsaturated fatty acids, lignans and fiber, which ensure their healing properties.
- Polyunsaturated fatty acids of flax seeds are indispensable, i.e. the body can not synthesize them because they are a part of the membranes of all cells of the body and therefore health and lifespan of each cell and, consequently, whole body depends on the sufficient amount of these acids on our menu.
- Flax seeds by 62% consist of alpha-linolenic acid (Omega-3 fatty acids), which increases the intensity of metabolism and normalizes it in case of pathologies, increases oxygen uptake by tissues and helps to produce energy.
- Flax lignans are plant phytoestrogens (hormone-like substances), which have powerful antioxidant properties. In flaxseed there are 75-800 times more lignans than in other plant products (for comparison, 100 g of flaxseed contains 300 000 ⁇ g of lignans, sesame seeds - 29 000 ⁇ g, cabbage - 185 - 2321 ⁇ g, cereal - 7 - 764 ⁇ g, red wine - 91 ⁇ g).
- Flax seeds prevent and effectively help to treat diseases of heart, blood vessels, skin, hair, gastrointestinal tract, obesity, diabetes, stroke, breast cancer, heal the body and normalize metabolism.
- Flax oilcake is recommended as an additional source of dietary fiber, water- soluble vitamins, organic salts of zinc, potassium, iron, bromine, manganese, calcium, selenium. It is also a source of valuable vegetable protein, vitamins, minerals, fiber and polyunsaturated fatty acids. Fiber of flaxseed has antiinflammatory, analgesic, anti-allergic, anti-sclerotic, astringent, coating, antispasmodic, antiseptic, diuretic properties. It is recommended in case of obesity, diabetes, constipation.
- Milk thistle seeds have a significant amount of vitamins B necessary for regulation of fat metabolism, feeding of the heart muscle, nervous system, skin, vision, as well as fat-soluble vitamins A, D, F, E and .
- Milk thistle oilcake is one of the most effective hepatoprotectors (protects liver). Milk thistle oilcake is essential in case of chronic hepatitis and cirrhosis of the liver and protects liver cells during exposure to hepatotoxic substances; in case of atherosclerosis, varicose veins. It promotes the secretion of gastric juices, improves appetite, positively affects the functioning of kidneys, gall bladder.
- Jerusalem artichoke oilcake is a source of inulin, complex polysaccharide, powerful enterosorbent. Inulin had some of the best results in the rehabilitation of "liquidators" of the breakdown at Chernobyl Nuclear Plant.
- Pumpkin seeds and their oilcake are a real source of vitamins, microelements and other nutrients, they also have healing properties that help against many diseases.
- Pumpkin seeds and pumpkin oilcake contain a significant amount (36-52%) of fatty oil, as well as organic acids, vitamins E, C, group B, carotenoids, tarry matters, a little of essential oil, protein, pectin.
- Zinc, contained in pumpkin seeds and their oilcake prevents the growth of connective tissue in the prostate gland, which is observed in case of adenoma and prostatitis. Thanks to zinc the state of skin improves in case of adolescent acneiform rash, because it is known that in case of the mentioned disease level of selenium in the body decreases.
- pumpkin seeds and their oilcake prevent premature aging and can stimulate the functions of sexual glands.
- pumpkin seeds and their oilcake restore cell membranes and saturate the body with vitamin E.
- pumpkin seeds and their oilcake contain aminoacid cucurbitin - parasitic poison, harmless for humans. Their use in food positively influences gastrointestinal tract, bile passages and bladder.
- Grape seeds are a strong antioxidant used for the prevention of cardiovascular disease, help to reduce atherosclerosis and to lower cholesterol.
- One of the main substances that is part of the grape is folic and organic acids. It contains vitamins C, P, PP, B vitamins of group B. Grape contains sufficiently large number of minerals necessary for human health - such as silicon, iron, sodium, copper, phosphorus and zinc. Antioxidant and anti-inflammatory properties of the substances contained in grape seeds can also dissolve blood clots. Scientists proved that grape phytoestrogens prevent accumulation of cholesterol by cells.
- Amaranth seeds in which biologically active compound, squalene, was found, are highly appreciated. As proved by scientists, squalene, which previously was received only from fat of sharks' liver, has a powerful healing effect: usage of amaranth seeds improves health, increases body resistance to infections, promotes excretion of radionuclides. Amaranth seeds are useful for prevention and treatment of anemia, atherosclerosis, obesity, stone formation, any inflammation, cancer diseases, particularly those involving exposure to radiation. The healing properties of amaranth seeds are ensured by content of iron, calcium, potassium, phosphorus, vitamins, protein that are easily digested by the human body. Percentage of amino acids in seeds of amaranth is higher than in protein of wheat, soy beans, cow's milk.
- Macaroni products made from wheat flour with the addition of vegetable additives and/or oilcake can be attributed to the healthy and dietetic products widely used in diet therapy.
- Macaroni products are packed in polyethylene film for further sale in shops and supermarkets.
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)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
1. Subject Matter of Utility Model - macaroni products 2. Field of Application - utility model belongs to the food industry, and namely, to macaroni production. 3. Disclosure of the Utility Model - macaroni products, made from wheat flour and water, contain vegetable additives in the amount of 1 - 15% and/or oilcake in the amount of 1 - 15% by weight of flour. - As vegetable additives can be used seeds: pumpkin, flax, amaranth, grape, walnut, milk thistle, coconut, sesame; - As oilcake can be used oilcake of seeds: pumpkin, flax, amaranth, walnut, milk thistle, coconut, sesame. 4. Technical Result - increase of biological value and content of vitamins and microelements necessary for human body.
Description
MACARONI COMPRISING VEGETABLE ADDITIVES
Description
Technical Field
The utility model belongs to the food industry, namely to macaroni production.
Background Art
There are macaroni products that contain wheat flour, water and additives; dry egg white is used as an additive with such ratio of components, %: wheat flour- 100; dry egg white - 1,5-4,5; water - the rest (patent of Ukraine N270667 A, int. cl. A23L 1/16, A23L 1/03, A23L 1/32 15.10.04 Bui. 10).
The deficiency of the known macaroni products is low biological value, quality of the finished macaroni products and their boiling properties because of the poor quality of flour and a low level of domestic production equipment, so they do not satisfy consumer's requirements.
Closest to the appearing macaroni products are macaroni products made according to GOST 875-92, which recipes include water and baker's flour or macaroni flour.
The deficiency of macaroni products is low biological value, lack of adequate amounts of vitamins and minerals necessary for human body.
Disclosure of Utility Model
Task of the utility model: preparation of macaroni products, in which higher content of vitamins and minerals and increase of nutritive value, in general, is reached by selection of the ratio of separate components.
Task set by the utility model is achieved by usage of vegetable additives in the amount of 1 - 15% and/or oilcake in the amount of 1 - 15% by weight of flour in macaroni products, made from wheat flour and water.
- As vegetable additives can be used seeds: pumpkin, flax, amaranth, grape, walnut, milk thistle, coconut, sesame;
- As oilcake can be used oilcake of seeds: pumpkin, flax, amaranth, walnut, milk thistle, coconut, sesame.
Industrial Applicability
Vegetable additives in the form of pumpkin, flax, amaranth, grape, walnut, milk thistle, coconut, sesame seeds and oilcake of pumpkin, flax, amaranth, walnut, milk thistle, coconut, sesame seeds are rich in minerals, heat resistant vitamins and fiber, which are structure-forming polysaccharides and act to raise the strength of the finished products and reduce dry matter loss to the boiling water. It is proposed to introduce vegetable additives in the amount of 1 - 15% and / or oilcake in the amount of 1 - 15% by weight of flour.
If their part is less than 1%, then the increased content of bioactive substances is not reached. If their part is over 15%, then products have excessive pronounced taste and flavor of the vegetable additive and/or oilcake, and the price rises significantly. Moreover, the total content of vegetable additives and oilcake should not exceed 15% of flour weight.
Oilcake is a byproduct of oil extraction production. It is received after the extraction of oil from oil seeds.
Flax seeds are a concentrate of usefulness: proteins, vitamins, minerals and biologically active substances - polyunsaturated fatty acids, lignans and fiber, which ensure their healing properties. Polyunsaturated fatty acids of flax seeds are indispensable, i.e. the body can not synthesize them because they are a part of the membranes of all cells of the body and therefore health and lifespan of each cell and, consequently, whole body depends on the sufficient amount of these acids on our menu. Flax seeds by 62% consist of alpha-linolenic acid (Omega-3 fatty acids), which increases the intensity of metabolism and normalizes it in case of pathologies, increases oxygen uptake by tissues and helps to produce energy. Flax lignans are plant phytoestrogens (hormone-like substances), which have powerful antioxidant properties. In flaxseed there are 75-800 times more lignans than in other plant products (for comparison, 100 g of flaxseed contains 300 000 μg of
lignans, sesame seeds - 29 000 μg, cabbage - 185 - 2321 μg, cereal - 7 - 764 μg, red wine - 91 μg).
Flax seeds prevent and effectively help to treat diseases of heart, blood vessels, skin, hair, gastrointestinal tract, obesity, diabetes, stroke, breast cancer, heal the body and normalize metabolism.
Flax oilcake is recommended as an additional source of dietary fiber, water- soluble vitamins, organic salts of zinc, potassium, iron, bromine, manganese, calcium, selenium. It is also a source of valuable vegetable protein, vitamins, minerals, fiber and polyunsaturated fatty acids. Fiber of flaxseed has antiinflammatory, analgesic, anti-allergic, anti-sclerotic, astringent, coating, antispasmodic, antiseptic, diuretic properties. It is recommended in case of obesity, diabetes, constipation.
Milk thistle seeds have a significant amount of vitamins B necessary for regulation of fat metabolism, feeding of the heart muscle, nervous system, skin, vision, as well as fat-soluble vitamins A, D, F, E and .
Milk thistle oilcake is one of the most effective hepatoprotectors (protects liver). Milk thistle oilcake is essential in case of chronic hepatitis and cirrhosis of the liver and protects liver cells during exposure to hepatotoxic substances; in case of atherosclerosis, varicose veins. It promotes the secretion of gastric juices, improves appetite, positively affects the functioning of kidneys, gall bladder.
Jerusalem artichoke oilcake is a source of inulin, complex polysaccharide, powerful enterosorbent. Inulin had some of the best results in the rehabilitation of "liquidators" of the breakdown at Chernobyl Nuclear Plant.
Pumpkin seeds and their oilcake are a real source of vitamins, microelements and other nutrients, they also have healing properties that help against many diseases. Pumpkin seeds and pumpkin oilcake contain a significant amount (36-52%) of fatty oil, as well as organic acids, vitamins E, C, group B, carotenoids, tarry matters, a little of essential oil, protein, pectin. Zinc, contained in pumpkin seeds and their oilcake, prevents the growth of connective tissue in the
prostate gland, which is observed in case of adenoma and prostatitis. Thanks to zinc the state of skin improves in case of adolescent acneiform rash, because it is known that in case of the mentioned disease level of selenium in the body decreases. They contain so much iron that even a small amount satisfies the daily need in this matter. In addition, pumpkin seeds and their oilcake prevent premature aging and can stimulate the functions of sexual glands. Pumpkin seeds and their oilcake restore cell membranes and saturate the body with vitamin E. Pumpkin seeds and their oilcake contain aminoacid cucurbitin - parasitic poison, harmless for humans. Their use in food positively influences gastrointestinal tract, bile passages and bladder.
Grape seeds are a strong antioxidant used for the prevention of cardiovascular disease, help to reduce atherosclerosis and to lower cholesterol. One of the main substances that is part of the grape is folic and organic acids. It contains vitamins C, P, PP, B vitamins of group B. Grape contains sufficiently large number of minerals necessary for human health - such as silicon, iron, sodium, copper, phosphorus and zinc. Antioxidant and anti-inflammatory properties of the substances contained in grape seeds can also dissolve blood clots. Scientists proved that grape phytoestrogens prevent accumulation of cholesterol by cells.
Amaranth seeds, in which biologically active compound, squalene, was found, are highly appreciated. As proved by scientists, squalene, which previously was received only from fat of sharks' liver, has a powerful healing effect: usage of amaranth seeds improves health, increases body resistance to infections, promotes excretion of radionuclides. Amaranth seeds are useful for prevention and treatment of anemia, atherosclerosis, obesity, stone formation, any inflammation, cancer diseases, particularly those involving exposure to radiation. The healing properties of amaranth seeds are ensured by content of iron, calcium, potassium, phosphorus, vitamins, protein that are easily digested by the human body. Percentage of amino
acids in seeds of amaranth is higher than in protein of wheat, soy beans, cow's milk.
Macaroni products made from wheat flour with the addition of vegetable additives and/or oilcake can be attributed to the healthy and dietetic products widely used in diet therapy.
Macaroni products are packed in polyethylene film for further sale in shops and supermarkets.
Claims
1. Macaroni products, made from flour and water are characterized by content of vegetable additives in the amount of 1 - 15% by weight of flour.
2. Macaroni products from para. 1 are characterized by usage of seeds as vegetable additive: pumpkin, flax, amaranth, grapes, walnuts, milk thistle, coconut, sesame.
3. Macaroni products from para. l are characterized by usage as oilcake of seeds oilcake: pumpkin, flax, amaranth, walnut, milk thistle, coconut, sesame.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/UA2015/000106 WO2017082849A1 (en) | 2015-11-09 | 2015-11-09 | Macaroni comprising vegetable additives |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/UA2015/000106 WO2017082849A1 (en) | 2015-11-09 | 2015-11-09 | Macaroni comprising vegetable additives |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2017082849A1 true WO2017082849A1 (en) | 2017-05-18 |
Family
ID=55410165
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/UA2015/000106 WO2017082849A1 (en) | 2015-11-09 | 2015-11-09 | Macaroni comprising vegetable additives |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2017082849A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL422206A1 (en) * | 2017-07-13 | 2019-01-14 | As-Babuni Spółka Z Ograniczoną Odpowiedzialnością | Pasta with addition of an agent increasing nutritional values |
| CN110638045A (en) * | 2019-08-16 | 2020-01-03 | 王要好 | Plant extract composite meal replacement powder |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4911943A (en) * | 1986-01-31 | 1990-03-27 | Slimak Karen M | Processes for products from amaranth |
| WO2000025590A1 (en) * | 1998-11-05 | 2000-05-11 | Kellogg Company | Psyllium enriched pasta products and method for making same |
| DE202006006705U1 (en) * | 2005-07-08 | 2006-07-27 | Herrmann Gmbh | Cook-finished paste dough ware for producing taste forming additives, comprises hard wheat semolina, water, additives and kneaded, refined, and dried eggs |
| WO2010061412A1 (en) * | 2008-11-28 | 2010-06-03 | New Life Hold S.R.L. | New composition for bakery products |
| DE202009013228U1 (en) * | 2009-09-30 | 2011-02-10 | Tavarlin Ag | Gluten-free foods |
| UA70667U (en) | 2011-11-07 | 2012-06-25 | Одесская Национальная Академия Пищевых Технологий | Method for extension of shelf life of bakery products |
| EP2468112A1 (en) * | 2010-12-22 | 2012-06-27 | Nestec S.A. | Short cooking dry pasta, its use and process for the preparation |
| WO2013057727A1 (en) * | 2011-10-21 | 2013-04-25 | Life Snack S.R.L. | Method and relative plant for the preparation of solid food products; in particular snacks or pasta |
-
2015
- 2015-11-09 WO PCT/UA2015/000106 patent/WO2017082849A1/en active Application Filing
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4911943A (en) * | 1986-01-31 | 1990-03-27 | Slimak Karen M | Processes for products from amaranth |
| WO2000025590A1 (en) * | 1998-11-05 | 2000-05-11 | Kellogg Company | Psyllium enriched pasta products and method for making same |
| DE202006006705U1 (en) * | 2005-07-08 | 2006-07-27 | Herrmann Gmbh | Cook-finished paste dough ware for producing taste forming additives, comprises hard wheat semolina, water, additives and kneaded, refined, and dried eggs |
| WO2010061412A1 (en) * | 2008-11-28 | 2010-06-03 | New Life Hold S.R.L. | New composition for bakery products |
| DE202009013228U1 (en) * | 2009-09-30 | 2011-02-10 | Tavarlin Ag | Gluten-free foods |
| EP2468112A1 (en) * | 2010-12-22 | 2012-06-27 | Nestec S.A. | Short cooking dry pasta, its use and process for the preparation |
| WO2013057727A1 (en) * | 2011-10-21 | 2013-04-25 | Life Snack S.R.L. | Method and relative plant for the preparation of solid food products; in particular snacks or pasta |
| UA70667U (en) | 2011-11-07 | 2012-06-25 | Одесская Национальная Академия Пищевых Технологий | Method for extension of shelf life of bakery products |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL422206A1 (en) * | 2017-07-13 | 2019-01-14 | As-Babuni Spółka Z Ograniczoną Odpowiedzialnością | Pasta with addition of an agent increasing nutritional values |
| CN110638045A (en) * | 2019-08-16 | 2020-01-03 | 王要好 | Plant extract composite meal replacement powder |
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