CH132017A - Process for the production of pasta rich in nutrients. - Google Patents

Process for the production of pasta rich in nutrients.

Info

Publication number
CH132017A
CH132017A CH132017DA CH132017A CH 132017 A CH132017 A CH 132017A CH 132017D A CH132017D A CH 132017DA CH 132017 A CH132017 A CH 132017A
Authority
CH
Switzerland
Prior art keywords
pasta
production
nutrients
rich
bran
Prior art date
Application number
Other languages
German (de)
Inventor
Rosenbaum Elise
Original Assignee
Rosenbaum Elise
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 Rosenbaum Elise filed Critical Rosenbaum Elise
Publication of CH132017A publication Critical patent/CH132017A/en

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
    • A21D2/36—Vegetable material
    • 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)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)

Description

  

  Verfahren zur Herstellung von     nährsalzreiehen    Teigwaren.    Beim Vermahlen von Getreide zu Mehl  fallen immer beträchtliche Mengen sogenannte  Kleie ab, welche beträchtliche Mengen Mine  ral- und Nährstoffe enthalten.  



  Gegenstand der Erfindung ist nun ein  Verfahren zur Herstellung     mineralstoffhaltiger     Teigwaren, welches dadurch gekennzeichnet  ist, dass die Kleie so lange in Berührung  mit einer Flüssigkeit gelassen wird, bis Gä  rung eingetreten ist, darauf der Extrakt von  den ausgelaugten     Kleierückständen    getrennt  wird, Malzextrakt und Milch zugefügt und  das Ganze zu Teigwaren verarbeitet wird.  Auf solche Art hergestellte Teigwaren zeich  nen sich durch besonders grossen Nährwert  und leichte     Verdaulichkeit    aus.  



       Beispiel:-          '/2    kg Kleie werden mit 3 Liter kochen  dem Wasser übergossen und in einem Be-         hälter    zwecks Gärung 4-8 Stunden stehen  gelassen. Die Lösung     wird    dann vom Unge  lösten getrennt, wodurch sämtliche im Rück  stand enthaltenen Mineral- und Nährsalze  den Rohfasern entzogen werden. Die ge  wonnene Flüssigkeit wird dann unter Zusatz  von Malzextrakt und Milch zur Bereitung  von Teigwaren verwendet.



  Process for the production of nutritious pasta. When grinding grain into flour, considerable amounts of so-called bran always fall off, which contain considerable amounts of mineral and nutrients.



  The invention now relates to a process for the production of pasta containing minerals, which is characterized in that the bran is left in contact with a liquid until fermentation has occurred, then the extract is separated from the leached gluten residues, and malt extract and milk are added and the whole thing is processed into pasta. Pasta produced in this way is characterized by its particularly high nutritional value and easy digestibility.



       Example: - 1/2 kg of bran are poured 3 liters of boiling over the water and left to stand for 4-8 hours in a container for fermentation. The solution is then separated from the undissolved material, whereby all mineral and nutrient salts contained in the residue are removed from the raw fibers. The liquid obtained is then used to make pasta with the addition of malt extract and milk.

Claims (1)

PATENTANSPRUCH: Verfahren zur Herstellung von nährsalz- reichen Teigwaren, dadurch gekennzeichnet, dass Kleie so lange mit einer Flüssigkeit in Berührung gelassen wird, bis Gärung einge treten ist, darauf die Flüssigkeit von den aasgelaugten Kleierückständen getrennt, und unter Zugabe von Milch und Malzextrakt zu Teigwaren verarbeitet wird. PATENT CLAIM: Process for the production of nutritious pasta, characterized in that bran is left in contact with a liquid until fermentation has occurred, then the liquid is separated from the carcass-leached bran residues and milk and malt extract are added to pasta is processed.
CH132017D 1927-11-07 1927-11-07 Process for the production of pasta rich in nutrients. CH132017A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH132017T 1927-11-07

Publications (1)

Publication Number Publication Date
CH132017A true CH132017A (en) 1929-03-31

Family

ID=4390278

Family Applications (1)

Application Number Title Priority Date Filing Date
CH132017D CH132017A (en) 1927-11-07 1927-11-07 Process for the production of pasta rich in nutrients.

Country Status (1)

Country Link
CH (1) CH132017A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0097251A1 (en) * 1982-05-29 1984-01-04 Korn, Helmut, Ing.-grad. Bakery and dough wares from granular to powdery cereal flour and additives

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0097251A1 (en) * 1982-05-29 1984-01-04 Korn, Helmut, Ing.-grad. Bakery and dough wares from granular to powdery cereal flour and additives

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