ATE373958T1 - Proteinreiche und kalorienarme lebensmittelzusammensetzung für pizzaprodukte und verfahren zur herstellung - Google Patents

Proteinreiche und kalorienarme lebensmittelzusammensetzung für pizzaprodukte und verfahren zur herstellung

Info

Publication number
ATE373958T1
ATE373958T1 AT02764925T AT02764925T ATE373958T1 AT E373958 T1 ATE373958 T1 AT E373958T1 AT 02764925 T AT02764925 T AT 02764925T AT 02764925 T AT02764925 T AT 02764925T AT E373958 T1 ATE373958 T1 AT E373958T1
Authority
AT
Austria
Prior art keywords
production
calorie food
food composition
better still
low calorie
Prior art date
Application number
AT02764925T
Other languages
English (en)
Inventor
Reginald Allouche
Original Assignee
Ceprodi Cie Europ De Produits
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 Ceprodi Cie Europ De Produits filed Critical Ceprodi Cie Europ De Produits
Application granted granted Critical
Publication of ATE373958T1 publication Critical patent/ATE373958T1/de

Links

Classifications

    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • General Health & Medical Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
AT02764925T 2001-06-22 2002-06-24 Proteinreiche und kalorienarme lebensmittelzusammensetzung für pizzaprodukte und verfahren zur herstellung ATE373958T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0108268A FR2826240B1 (fr) 2001-06-22 2001-06-22 Preparation alimentaire riche en proteines et hypocalorique pour produits de type pyzza, et son procede de preparation

Publications (1)

Publication Number Publication Date
ATE373958T1 true ATE373958T1 (de) 2007-10-15

Family

ID=8864665

Family Applications (1)

Application Number Title Priority Date Filing Date
AT02764925T ATE373958T1 (de) 2001-06-22 2002-06-24 Proteinreiche und kalorienarme lebensmittelzusammensetzung für pizzaprodukte und verfahren zur herstellung

Country Status (7)

Country Link
US (1) US20040047961A1 (de)
EP (1) EP1397046B1 (de)
AT (1) ATE373958T1 (de)
CA (1) CA2418964A1 (de)
DE (1) DE60222661D1 (de)
FR (1) FR2826240B1 (de)
WO (1) WO2003000059A2 (de)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005511069A (ja) 2001-12-13 2005-04-28 テクコム インターナショナル インコーポレイテッド 高タンパク質、低炭水化物の生地およびパン製品、ならびにその製造方法
USD516275S1 (en) 2004-11-03 2006-03-07 Anacom Materials, Llc Square tortilla
BE1018926A4 (fr) * 2009-05-14 2011-11-08 Mingerulli La pizza sans pate.
US20150037485A1 (en) * 2013-08-01 2015-02-05 Corn Products Development, Inc. Reduced saturated and total fat content pie crusts
CN104206475A (zh) * 2014-07-23 2014-12-17 郭玉 一种低脂披萨及其制作方法

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2336562A1 (de) * 1973-07-18 1975-02-20 Eiselen Naehrmittel Werk Fertigmehl und verwendung desselben zur herstellung eines kohlenhydratarmen und eiweissreichen brotes
US3995065A (en) * 1975-09-04 1976-11-30 International Telephone And Telegraph Corporation Composition for preparing a high complete protein wheat bread
CH632133A5 (en) * 1977-08-02 1982-09-30 Aschinger Ag Process for the preparation of a low-carbohydrate and calorie-reduced dietary bread
NL176042C (nl) * 1978-11-13 1985-02-18 Cca Biochem B V Werkwijze ter bereiding van luchtige banketprodukten voor diabetici.
EP0104742A3 (de) * 1982-09-01 1986-05-14 Schwan's Sales Enterprises, Inc. Ausgewalzter Pizzateig, dick oder nach "Chicago-Art"
CA1210631A (en) * 1982-09-10 1986-09-02 Alison B. Warren Nutritional cookies
GB2219723B (en) * 1988-04-07 1991-08-07 Killingbeck Bernard R Method of warming ready made pizzas
US4978544A (en) * 1988-07-07 1990-12-18 Mallinckrodt, Inc. Flour-based foodstuffs with improved texture
US5320859A (en) * 1988-09-02 1994-06-14 Bahram Namdari High protein dough mix
US5458902A (en) * 1991-09-26 1995-10-17 Silvia P. Rudel High protein content bread product
HU214464B (hu) * 1993-12-15 1998-03-30 József Vaszily Cukormentes cukrászati termékek és eljárás az előállításukra
IT1270188B (it) * 1994-06-08 1997-04-29 Braibanti M G Spa Procedimento per la preparazione industriale di pizza tipo pizzeria o pizza napoletana
WO1997001960A1 (en) * 1995-06-30 1997-01-23 Luigino's, Inc. Laminated pizza crust
JPH11235148A (ja) * 1997-12-17 1999-08-31 Fuji Oil Co Ltd スナック用生地、その製造法及びスナック食品
FR2788409B1 (fr) * 1999-01-19 2002-10-11 Cie Europ De Produits Dietetiq Gateau hyperprotidique hypocalorique
FR2809927B1 (fr) * 2000-06-07 2004-05-28 Reginald Allouche Pate hypocalorique hyperproteinee a cuire

Also Published As

Publication number Publication date
WO2003000059A2 (fr) 2003-01-03
US20040047961A1 (en) 2004-03-11
WO2003000059A3 (fr) 2003-03-13
EP1397046B1 (de) 2007-09-26
DE60222661D1 (de) 2007-11-08
FR2826240B1 (fr) 2005-02-25
EP1397046A2 (de) 2004-03-17
CA2418964A1 (fr) 2003-01-03
FR2826240A1 (fr) 2002-12-27

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Legal Events

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