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1. WO1991000695 - PASTA WITH A HIGH CONTENT IN DIETARY FIBERS AND A REDUCED CONTENT IN CALORIES

Publication Number WO/1991/000695
Publication Date 24.01.1991
International Application No. PCT/IT1990/000061
International Filing Date 06.07.1990
Chapter 2 Demand Filed 02.01.1991
IPC
A23L 1/0528 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
05containing gelling or thickening agents
052of vegetable origin
0528from corms, tubers or roots, e.g. glucomannan
A23L 1/10 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
10containing cereal-derived products
A23L 1/16 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
10containing cereal-derived products
16Types of pasta, e.g. macaroni, noodles
A23L 1/308 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
29Modifying nutritive qualities of foods; Dietetic products
307Reducing nutritive value; Dietetic products with reduced nutritive value
308Addition of substantially indigestible substances, e.g. dietary fibres
CPC
A23L 29/244
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
29Foods or foodstuffs containing additives
20containing gelling or thickening agents
206of vegetable origin
244from corms, tubers or roots, e.g. glucomannan
A23L 33/21
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
33Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
20Reducing nutritive value; Dietetic products with reduced nutritive value
21Addition of substantially indigestible substances, e.g. dietary fibres
A23L 7/109
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
7Cereal-derived products; Malt products
10Cereal-derived products
109Types of pasta, e.g. macaroni or noodles
A23L 7/115
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
7Cereal-derived products; Malt products
10Cereal-derived products
115Cereal fibre products, e.g. bran, husk
Applicants
  • DICOFARM S.P.A. [IT/IT]; Via Francesco Saverio Nitti, 11 I-00191 Roma, IT (AllExceptUS)
  • CARAMELLI, Gianfranco [IT/IT]; IT (UsOnly)
Inventors
  • CARAMELLI, Gianfranco; IT
Agents
  • MASSARI, Marcello; Via Fontanella Borghese, 23 I-00186 Rome, IT
Priority Data
48167 A/8907.07.1989IT
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) PASTA WITH A HIGH CONTENT IN DIETARY FIBERS AND A REDUCED CONTENT IN CALORIES
(FR) PATES A TENEUR EN FIBRES DIETETIQUES ELEVEE ET A TENEUR EN CALORIES REDUITE
Abstract
(EN)
Dietetic food in the form of alimentary pasta with high content in alimentary fibers and reduced contents in calories, for persons on a hypocaloric diet containing the following ingredients in the following percentages of weight: hard corn bran 82-88 %, glucomannan 3-1 %, fine bran of toasted hard corn 15-11 %, water 45-55 kgs per 100 kgs of mixture. The method comprises the steps of: a) adding fine bran to glucomannan; b) gradually adding bran to the mixture of glucomannan and fine bran mixing until homogeneity is reached; c) adding water at a temperature between 45° and 55°C to bring the mixture humidity to about 33-34 % kneading for about 20'; d) pouring off the knead in the load hopper of an extruder drawing it at a pressure of 110 bar; e) passing the extruded knead in a desiccation tunnel at about 65-75°C for a first period of 30'; f) completing the desiccation step through a second desiccation period of 12 hours at 55-65°C.
(FR)
Nourriture diététique sous forme de pâtes alimentaires à teneur en fibres alimentaires élevée et à teneur en calories réduite, destinée aux personnes qui suivent un régime hypocalorique, contenant les constituants qui suivent dans les pourcentages qui suivent: son de blé dur 82-88 %, glucomannane 3-1 %, son fin de blé dur grillé 15-11 %, eau 45-55 kilos par 100 kilos de mélange. Le procédé consiste: a) à ajouter du son fin au glucomannane; b) à ajouter petit à petit le son au mélange de glucommannane et de son fin jusqu'à l'homogénéité; c) à ajouter de l'eau à température comprise entre 45° et 55°C afin de porter l'humidité du mélange à environ 33-34 %, et à pétrir pendant environ 20'; d) à verser le mélange pétri dans le chargeur d'une extrudeuse, en l'étirant à une pression de 110 bar; e) à introduire le mélange étiré dans un tunnel de dessication à une température d'environ 65°-75°C pendant une première période de 30'; et f) à achever la dessication grâce à une deuxième période de 12 heures à 55-65°C.
Also published as
Latest bibliographic data on file with the International Bureau