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WO2007013109A8 - Vegetable origin food rich in proteins and nutritious - Google Patents

Vegetable origin food rich in proteins and nutritious

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
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/IT2005/000451
Other languages
French (fr)
Other versions
WO2007013109A1 (en
Inventor
Alberto Zoia
Mirto Maria Bargardi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
BIOERA SpA
Original Assignee
BIOERA SpA
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 SpA filed Critical BIOERA SpA
Priority to EP05778695A priority Critical patent/EP1906740A1/en
Priority to PCT/IT2005/000451 priority patent/WO2007013109A1/en
Publication of WO2007013109A1 publication Critical patent/WO2007013109A1/en
Publication of WO2007013109A8 publication Critical patent/WO2007013109A8/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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)
  • Chemical & Material Sciences (AREA)
  • Botany (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)

Abstract

This invention consists of a natural food of exclusively vegetable origin, which has a perfect nutritional balance, giving such a quantity of proteins as to constitute a single meal. The different kinds of flours used, such as chick peas, nut, almond flour, make this food a complete meal, even if used like traditional pasta, as it holds proteins and therefore essential amino acids, vitamins, essential fat acids, micro and macro elements well balanced. It is easy to digest and has a pleasant taste.
PCT/IT2005/000451 2005-07-28 2005-07-28 Vegetable origin food rich in proteins and nutritious Ceased WO2007013109A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP05778695A EP1906740A1 (en) 2005-07-28 2005-07-28 Vegetable origin food rich in proteins and nutritious
PCT/IT2005/000451 WO2007013109A1 (en) 2005-07-28 2005-07-28 Vegetable origin food rich in proteins and nutritious

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IT2005/000451 WO2007013109A1 (en) 2005-07-28 2005-07-28 Vegetable origin food rich in proteins and nutritious

Publications (2)

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

Family

ID=35871179

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IT2005/000451 Ceased WO2007013109A1 (en) 2005-07-28 2005-07-28 Vegetable origin food rich in proteins and nutritious

Country Status (2)

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

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
CN104968217A (en) * 2013-02-12 2015-10-07 乌列·科斯勒 non-dairy formula
CN103431005A (en) * 2013-08-01 2013-12-11 南京年吉冷冻食品有限公司 Low-sugar biscuit
ES2849424T3 (en) 2016-06-05 2021-08-18 Mondelez Europe Gmbh Composition of tasty baked food comprising shredded root vegetables and method of making the same
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 (en) * 1989-12-29 1991-07-17 尹智学 The high-protein instant rice-flour noodles production new technique
CN1147342A (en) * 1995-10-10 1997-04-16 王刚 Gruel made of five cereals and five kernels
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
WO2007013109A1 (en) 2007-02-01
EP1906740A1 (en) 2008-04-09

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Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application
DPE1 Request for preliminary examination filed after expiration of 19th month from priority date (pct application filed from 20040101)
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