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1. WO2021009657 - PASTA WITH A LOW GLYCEAMIC INDEX

Publication Number WO/2021/009657
Publication Date 21.01.2021
International Application No. PCT/IB2020/056564
International Filing Date 13.07.2020
IPC
A23L 7/109 2016.01
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
7Cereal-derived products; Malt products;  Preparation or treatment thereof
10Cereal-derived products
109Types of pasta, e.g. macaroni or noodles
A23L 33/21 2016.01
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
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
CPC
A23L 33/21
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, 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; TREATMENT THEREOF, 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
Applicants
  • WYTWÓRNIA MAKARONU DOMOWEGO POL-MAK S.A. [PL]/[PL]
Inventors
  • POLAK, Dominik
  • SOBOTA, Aldona
Agents
  • BELZ, Anna
Priority Data
P.43064518.07.2019PL
Publication Language English (EN)
Filing Language Polish (PL)
Designated States
Title
(EN) PASTA WITH A LOW GLYCEAMIC INDEX
(FR) PÂTES À FAIBLE INDICE GLYCÉMIQUE
Abstract
(EN)
The invention relates to a pasta that is characterised by that it contains, as gluten flour, durum-wheat semolina or a mixture of durum-wheat semolina with common wheat flour in quantities of 20-70% by weight, whereby common wheat flour is present in quantity of maximum 50% by weight in relation to the mixture, moreover, it contains 5-50% by weight of lupin flor, 5-30% by weight of fiber, and 3-10% by weight of vital gluten, and an addition of water. In an alternative solution the pasta contains additionally 5-30% of millet flour. The invention allows to acquire pasta with Gl less than 40% and with glycaemic load of less than 10%. The pasta, as far as its sensory characteristics (bright colour, high organoleptic and culinary quality) are concerned, is similar to a traditional wheat pasta which has Gl approximately 50-60% and GL about 20%.
(FR)
L'invention concerne des pâtes caractérisées en ce qu'elles contiennent, en tant que farine de gluten, de la semoule de blé dur ou un mélange de semoule de blé dur et de farine de blé ordinaire dans des quantités de 20 à 70 % en poids, la farine de blé ordinaire étant ainsi présente en une quantité de 50 % en poids maximum par rapport au mélange, en outre, elles contiennent de 5 à 50 % en poids de farine de lupin, de 5 à 30 % en poids de fibre, et de 3 à 10 % en poids de gluten vital, et une addition d'eau. Dans une solution alternative, les pâtes contiennent en outre de 5 à 30 % de farine de millet. L'invention permet d'obtenir des pâtes ayant un indice glycémique inférieur à 40 % et une charge glycémique inférieure à 10 %. Les pâtes, en ce qui concerne ses caractéristiques sensorielles (couleur vive, qualités organoleptiques et culinaires élevées), sont similaires à des pâtes de blé classiques qui ont un indice glycémique d'environ 50 à 60 % et une charge glycémique d'environ 20 %.
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