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WO2007013109A1 - Aliment d'origine vegetale riche en proteines et nutritif - Google Patents

Aliment d'origine vegetale riche en proteines et nutritif Download PDF

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Publication number
WO2007013109A1
WO2007013109A1 PCT/IT2005/000451 IT2005000451W WO2007013109A1 WO 2007013109 A1 WO2007013109 A1 WO 2007013109A1 IT 2005000451 W IT2005000451 W IT 2005000451W WO 2007013109 A1 WO2007013109 A1 WO 2007013109A1
Authority
WO
WIPO (PCT)
Prior art keywords
flour
food
ranging
nut
almond
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
English (en)
Other versions
WO2007013109A8 (fr
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/fr
Priority to PCT/IT2005/000451 priority patent/WO2007013109A1/fr
Publication of WO2007013109A1 publication Critical patent/WO2007013109A1/fr
Publication of WO2007013109A8 publication Critical patent/WO2007013109A8/fr
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

Definitions

  • the present invention relates to the technical sector of the production of food and particularly pasta, biscuits or similar flour-based products that need cooking.
  • the cooking can be either ad hoc, like for the pasta, or completed during production, like for biscuits, crackers or other bakery products.
  • this invention discloses a particular type of pasta whose content is able to give consumers nourishing substances.
  • This invention also discloses a particular type of biscuit with the same technical' characteristics of the above-cited pasta.
  • the present invention aims at providing a food holding adequate nutritious substances, especially if eaten together with vegetables and seasoned with vegetable oil.
  • this new food targets anyone wishes to have a balanced diet, without animal origin food, like vegetarians and vegans; overweight or obese people, ' in order to provide a diet with few calories but balanced in all its components; all people suffering from cholestorolemia, hyperglycemia, hypertension and all those small and big problems caused by bad circulation connected with blood lipids; sport athletes, who need a balanced diet with proteins, lipids and carbohydrates as well as essential amino acids in suitable relation; collective restaurants, such as canteens, barracks, hospitals, schools, etc., where it's sufficient, according to the needs, have an appropriate dose of food for a quick, pleasant and nutritious meal; in all those conditions where it's necessary, for modern life rhythms, to make a quick meal.
  • this food has the advantage to respect the natural human needs and can, or better must be used in all moments of one's life: during growth, youth, pregnancy, breast-feeding, old age.
  • This food is essential for underdeveloped people, since it is balanced in proteins for the quality of amino acids, in lipids for the quantity and quality of fats and in carbohydrates. It's important to note this product has a very low price, as it's solely of vegetable origin. It's worthy to remember that for producing one kilogram of meat we need about seven kilograms of cereals. At the current state of the art, no food is known with the above-mentioned characteristics and satisfying the above-cited needs.
  • a natural vegetable origin food comprises the following elements: hard wheat semolina, ranging from 45-50%; rice flour, ranging from 15-18%; soybean flour, ranging from 10-15%; chick peas flour, ranging from 5-9%; - almond flour, ranging from 5-8%; nut flour, ranging from 5-8%; wheat germs, ranging from 3-9%.
  • amaranth flour in a percentage ranging from 0.1-5%.
  • oat flour in a percentage ranging from 0.1-5%.
  • the food comprises the following elements: - 48% hard wheat semolina;
  • the food comprises the following elements:
  • the method of production is similar to the method used for producing pasta.
  • the obtained result is a natural food, exclusively of vegetable origin, which holds proteins, therefore amino acids, vitamins, essential fat acids (linoleic and linolenic) , micro and macro elements well balanced. This food that is composed by ingredients easy to find and not expensive, it's pleasant to the taste.
  • This food has a bit more calories than the normal pasta on the market, but it has nutritional properties very useful for athletes.
  • All the ingredients are of vegetable origin and are well balanced both as regards quantity and quality of the main nutrients, like proteins, carbohydrates, lipids, minerals, vitamins and fibres.
  • the proteins even if of vegetable origin, give a good quantity of essential amino acids, above all Tryptophan, Valine, Leucine, Isoleucine.
  • the fats are mostly mono and polyunsaturated with a perfect balance between Linoleic and Linolenic.
  • the carbohydrates are mainly complex, rich in food fibre.
  • the minerals such as Magnesium, Zinc, Copper, Potassium, are present in good quantities and well balanced with Chromium, Selenium, Iron, etc.
  • the food "Pasta with legumes” holds a good quantity of vitamin E, Folic Acid, and a lower amount of hydrosoluble vitamins. Both the minerals and the vitamins held in this food are well balanced each other and the organic shape permits their best use by the human organism. As it does not contain animal origin elements, it lacks of vitamin B12. This food does not hold preservatives, colorants or any substance other than the cited components .
  • the fat acids held in this food are mostly mono and polyunsaturated, in such a quantity as to meet the recommended needs and particularly indicated for reducing the effects of the cardiovascular diseases.
  • the amount of mineral elements, both macro and micro is balanced in quality and quantity. It's important the amount of iron, selenium, calcium, potassium, zinc, copper, all natural and not synthesized.
  • This food does not contain cholesterol, is rich in nutritional fibre and complex carbohydrates, has just a bit more calories than the traditional pasta. It can be used as single meal, but as complete for diets reducing cholesterol and giving a low quantity of sodium but a good quantity of potassium, therefore it's perfect for people suffering from hypertension.
  • Furthermore, for the synergy of its components it's a good prevention for various types of cancers, vascular diseases, osteoporosis, menopause symptoms. Whaf's more, it can be a vital food for undernourished people.
  • This food composed by the above-mentioned elements, permits the realization of a series of food products with similar nutritional properties, such as bakery products (biscuits, barrettes, cakes, pies, crackers, bread, breadsticks ... ) , bases for pizza, sweet or salt creams.
  • bakery products biscuits, barrettes, cakes, pies, crackers, bread, breadsticks ...
  • bases for pizza sweet or salt creams.
  • the semolina flour for the pasta and the zero or double zero flour for the bakery products, with the addition of other ingredients such as: butter, egg, refined sugar and wholemeal cane sugar, honey, milk, yoghurt, inulin, carob flour, juices, rising agents, etc. in variable proportions.
  • amaranth flour in a percentage ranging from 0.1-5%.
  • teff flour in a percentage ranging from 0.1-5%.
  • the nutritional values of the present food are better highlighted by the following table. It consists of theoretical data derived from the tables of composition of food by the National Institute of Research for food, hereby enclosed.
  • the essential amino acids held in the egg are the most nutritious both for quantity and quality and they are compared in order to evaluate the quality of proteins of the food. For this reason, by means of these tables, we have compared the amount of amino acids of the food object of this invention with the amount of amino acids in the egg and in the pasta of hard wheat semolina on the market. It's evident that the product at issue has an optimal quality of proteins.
  • the following table highlights the high amount of the essential fat acids of the series omega three and omega six, the balance between them, the low amount of the saturated fat acids .

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

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 Ceased WO2007013109A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP05778695A EP1906740A1 (fr) 2005-07-28 2005-07-28 Aliment d'origine végétale riche en protéines et nutritif
PCT/IT2005/000451 WO2007013109A1 (fr) 2005-07-28 2005-07-28 Aliment d'origine vegetale riche en proteines 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 true WO2007013109A1 (fr) 2007-02-01
WO2007013109A8 WO2007013109A8 (fr) 2007-07-19

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IT2005/000451 Ceased 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)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
US8640331B2 (en) 2011-05-31 2014-02-04 Covidien Lp Barbed sutures
CN111657359A (zh) * 2013-02-12 2020-09-15 爱尔斯营养金色心灵有限公司 非乳品配方
RU2803051C1 (ru) * 2023-02-22 2023-09-05 федеральное государственное бюджетное образовательное учреждение высшего образования "Ставропольский государственный аграрный университет" Способ производства безглютенового кекса

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

Citations (3)

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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

Patent Citations (3)

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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

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"Incontro Informativo a Bormio", DETTAGLIO NEWS, 9 March 2005 (2005-03-09), XP002370591, Retrieved from the Internet <URL:http://kyboom.com/DtgNws.php?Id=8> [retrieved on 20060306] *
"KYBOOM: Pasta KOMPLETA", SOLOBIKE NEWS, 15 March 2005 (2005-03-15), XP002370590, Retrieved from the Internet <URL:http://www.solobike.it/visualizzanotizia.php?news_id=18176&tiponotizia=21&tiporicerca=&qstr=kompleta&pag=1> [retrieved on 20060306] *
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Cited By (7)

* 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
CN111657359A (zh) * 2013-02-12 2020-09-15 爱尔斯营养金色心灵有限公司 非乳品配方
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
RU2809195C1 (ru) * 2022-12-29 2023-12-07 Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Образования "Московский Государственный Университет Технологий И Управления Имени К.Г. Разумовского (Первый Казачий Университет)" Способ производства безглютенового кекса "Цицер"
RU2803051C1 (ru) * 2023-02-22 2023-09-05 федеральное государственное бюджетное образовательное учреждение высшего образования "Ставропольский государственный аграрный университет" Способ производства безглютенового кекса
RU2819917C1 (ru) * 2023-10-24 2024-05-28 Федеральное государственное бюджетное образовательное учреждение высшего образования "Юго-Западный государственный университет" Бисквитный полуфабрикат и способ его приготовления
RU2846777C1 (ru) * 2024-10-23 2025-09-15 Федеральное государственное бюджетное образовательное учреждение высшего образования "Юго-Западный государственный университет" Способ производства мучного кондитерского изделия - бисквита шоколадного

Also Published As

Publication number Publication date
WO2007013109A8 (fr) 2007-07-19
EP1906740A1 (fr) 2008-04-09

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