[go: up one dir, main page]

WO2007013109A8 - Aliment d'origine vegetale riche en proteines et nutritif - Google Patents

Aliment d'origine vegetale riche en proteines et nutritif

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
Application number
PCT/IT2005/000451
Other languages
English (en)
Other versions
WO2007013109A1 (fr
Inventor
Alberto Zoia
Mirto Maria Bargardi
Original Assignee
Bioera S P A
Alberto Zoia
Mirto Maria Bargardi
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 S P A, Alberto Zoia, Mirto Maria Bargardi filed Critical Bioera S P A
Priority to PCT/IT2005/000451 priority Critical patent/WO2007013109A1/fr
Priority to EP05778695A priority patent/EP1906740A1/fr
Publication of WO2007013109A1 publication Critical patent/WO2007013109A1/fr
Publication of WO2007013109A8 publication Critical patent/WO2007013109A8/fr

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)
  • Botany (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (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 WO2007013109A1 (fr)

Priority Applications (2)

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
EP05778695A EP1906740A1 (fr) 2005-07-28 2005-07-28 Aliment d'origine végétale riche en protéines 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 WO2007013109A1 (fr) 2007-02-01
WO2007013109A8 true WO2007013109A8 (fr) 2007-07-19

Family

ID=35871179

Family Applications (1)

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

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
KR20200096686A (ko) * 2013-02-12 2020-08-12 엘스 뉴트리션 지에이치 엘티디 비-낙농 조제식
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
WO2017212335A1 (fr) 2016-06-05 2017-12-14 Mondelez Europe Gmbh Composition alimentaire à la sarriette cuite au four comprenant des légumes à racine râpés, et procédé de préparation de ladite composition
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 (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

Also Published As

Publication number Publication date
EP1906740A1 (fr) 2008-04-09
WO2007013109A1 (fr) 2007-02-01

Similar Documents

Publication Publication Date Title
Melini et al. Current and forward‐looking approaches to technological and nutritional improvements of gluten‐free bread with legume flours: a critical review
Mahmoud et al. Production of high protein quality noodles using wheat flour fortified with different protein products from lupine
WO2007032000A3 (fr) Poudres de premelange riches en proteines utilisees dans l'industrie alimentaire saine
WO2007022312A3 (fr) Barres nutritives a forte teneur en proteines renfermant des alcools de sucre et presentant une meilleure texture et une plus longue duree de conservation
WO2007004878A3 (fr) Nutrition du nourrisson avec des proteines hydrolysees
WO2007022313A3 (fr) Barres alimentaires riches en proteines, contenant des sirops de sucre, possedant une meilleure texture et une plus longue duree de conservation
Dini et al. Non-traditional flours: frontiers between ancestral heritage and innovation
Nasir et al. Biochemical characterization of quinoa with special reference to its protein quality.
Skrzypczak et al. Reinforcement of the antioxidative properties of chickpea beverages through fermentation carried out by probiotic strain Lactobacillus plantarum 299v
WO2007013109A8 (fr) Aliment d'origine vegetale riche en proteines et nutritif
Alam et al. Evaluation of the nutritional and sensory quality of functional breads prepared from whole wheat and soybean flour
WO2006016170A3 (fr) Prémélanges, farines enrichies desdits prémélanges, produits alimentaires enrichis en produits minéraux et leurs méthodes de fabrication
WO2007113678A3 (fr) Mélange de compléments pour aliments diététiques destinés aux personnes atteintes de la maladie cœliaque
Nadathur et al. Sustainable Protein Sources: Advances for a Healthier Tomorrow
WO2016134858A1 (fr) Farine de blé, de céréales, de noisettes et sans gluten riche en protéines et pauvre en glucides
WO2001078522A3 (fr) Compositions d'aliments appetissants, pratiques et equilibres du point de vue nutritionnel
Ozdal et al. Pseudocereal protein—application and health benefits
CN105379790A (zh) 一种增强抵抗力粗粮面包
Al-Faris et al. Physico-chemical characteristics of pan and pita bread supplemented with the products of goat oggt
DFH Team The surprising protein composition of mushrooms
El-Reffaei et al. Nutritional and technological studies on using okara as by-product for fortified common foods falafel and biscuit
Tu et al. Importance and nutritive value of plant proteins in human diet
Özen et al. Plant-Based Foods and Latest Developments
CN105325500A (zh) 一种粗粮面包
Udoidem et al. Effect of substitution of melon with soybean on the nutrient content and sensory properties of traditional cakes

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)
NENP Non-entry into the national phase

Ref country code: DE

WWE Wipo information: entry into national phase

Ref document number: 2005778695

Country of ref document: EP

WWP Wipo information: published in national office

Ref document number: 2005778695

Country of ref document: EP