EP2046145A2 - Geliertes nahrungsmittelprodukt und verfahren zur herstellung eines solchen produkts - Google Patents

Geliertes nahrungsmittelprodukt und verfahren zur herstellung eines solchen produkts

Info

Publication number
EP2046145A2
EP2046145A2 EP07823324A EP07823324A EP2046145A2 EP 2046145 A2 EP2046145 A2 EP 2046145A2 EP 07823324 A EP07823324 A EP 07823324A EP 07823324 A EP07823324 A EP 07823324A EP 2046145 A2 EP2046145 A2 EP 2046145A2
Authority
EP
European Patent Office
Prior art keywords
mixture
hot
gelling agent
gelling
strip
Prior art date
Legal status (The legal status 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 status listed.)
Withdrawn
Application number
EP07823324A
Other languages
English (en)
French (fr)
Inventor
Sébatien MARTIN
Jean-Jacques Hermant
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Protial SA
Original Assignee
Protial SA
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 Protial SA filed Critical Protial SA
Publication of EP2046145A2 publication Critical patent/EP2046145A2/de
Withdrawn legal-status Critical Current

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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
    • 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents

Definitions

  • the present invention relates to a gelled food product and the method of manufacturing such a product.
  • Patent EP 0472605 also discloses a method for preparing a sheet or part of a gelled sheet of food product, comprising the steps of passing a wet paste of edible substance having a nutritional value and comprising a gelling agent. on a rotating cylinder to form a sheet, and to initiate gelation of the gelling agent.
  • This process requires, due to forming by rolling, either to have a relatively viscous paste, or when the water content is high and the fluid composition to have a very thick strip thickness, success is not guaranteed. Gelling takes place after rolling on a strip of necessarily large thickness so that the gelling time is relatively long and not compatible with industrial rates when gelling is obtained by reducing the temperature of the gelling agent.
  • An object of the present invention is therefore to provide a gelled food product, that is to say, converted into a gel, by simple heat treatment namely elevation and temperature reduction to the exclusion of any chemical treatment and whose characteristics allow to give it the appearance of an irreversible, firm and elastic gel, in the form of a thin layer, properties identical to those obtained when using myofibrillar proteins as a gelling agent (case of the surimi stick for example) .
  • Another object of the present invention is to provide a gelled food product whose characteristics allow industrial manufacture at acceptable rates.
  • Another object of the present invention is to propose a process for manufacturing an easy-to-use gelled food product to be implemented online by simple displacement of the base composition of the product through zones of different pressure and temperature, said process r iss iss ission ion treatment steps of the surface of said product in particular by immersion or spraying.
  • Another object of the present invention is to propose a method for manufacturing a food product that can be used on a composition with a low viscosity and whose implementation time of the different steps is compatible with an industrial production of the product. .
  • low viscosity composition or mixture a composition or mixture sufficiently fluid to be extruded as a thin band but too fluid to be rolled.
  • This low-viscosity composition or mixture therefore differs from thicker pastes (meat emulsions, pastry pastes, pasta, etc.) which are capable of being rolled.
  • the subject of the invention is a gelled food product which, before shaping and packaging, is in the form of a flexible band, with a water content of at least 55%, free of myofibrillar proteins, characterized in that said strip is a thin-film extruded and irreversibly gelled strip, said strip having a thickness of between 0.5 and 5.0 mm, and preferably between 1.0 and 3.0 mm, this strip being formed of a mixture comprising at least one non-gelling hot-active main ingredient present in said mixture, at a concentration expressed as a percentage by weight relative to the total weight of the mixture of at least 50% and a concentration expressed as a percentage by dry weight in said mixture of at least 20% and a thermo-activatable gelling base containing at least one hot gelling agent and a cold gelling agent.
  • Hot gelling agent an agent whose gelation is initiated by a temperature rise of the gelling agent
  • cold gelling agent an agent whose gelation is initiated by the temperature reduction of the gelling agent
  • thermo-activatable gelling base a composition containing at least one gelling agent whose gelling is initiated by a temperature variation in the direction of an elevation and / or reduction of the temperature of said agent as opposed to gelling compositions containing agents gelling agents such as alginate, whose gelation is initiated by ions;
  • irreversible gel a gel, also called thermoirréversible, whose once gelled composition retains its firmness whatever the subsequent temperature variations to which the gel is subjected.
  • the mixture from which the strip is obtained can be water content or high moisture content and low viscosity.
  • low viscosity is meant a mixture whose viscosity is less than 20 Pa.s and preferably less than 10 Pa.s (viscosity measured using a RHEOLAB QC equipped with an ST22 finned geometry, a rotational speed of 100 revolutions per minute and at a temperature of 20 ° C.).
  • the mixture forming the band has before gelling a viscosity less than 20 Pa.s, preferably less than 10 Pa.s.
  • the main ingredient is present in raw or reconstituted form.
  • thermo-activatable gelling base makes it possible to observe no casting during the activation of the gelation despite the fluidity of the mixture.
  • the thin strip presentation allows gelation efficiency by simply raising the temperature for a very short time (less than 120 seconds). Indeed, thanks to this thin strip presentation, the core temperature of the strip can rise very rapidly allowing the use of a thermo-activatable gelling base with high production rates.
  • the gelled food product obtained forms a non-thixotropic gel.
  • the gelled product obtained is irreversibly gelled so that, for example, it can be subjected to a subsequent heat treatment.
  • the hot gelling agent allows rapid gelation and brings firmness to the product through the creation of an irreversible three-dimensional network.
  • the band thus becomes machinable (industrially manipulable).
  • the cold gelling agent then ensures the cohesion of the gel formed during cooling by reinforcing the three-dimensional network and providing a certain elasticity. This cold gelling agent contributes to the final texture of said product, and in particular to its flexibility.
  • the main ingredient comprises one or more constituent (s) chosen from the group consisting of vegetables, fruits, milks of animal origin, juice of origin plant, and their derivatives. It should be noted that in what precedes as in all that follows, the derivative term applies to each element of the group.
  • the heat-activatable gelling agent comprises at least one irreversible hot gelling agent chosen from the group of gelling agents formed by egg white, isolates or concentrates of vegetable proteins, and milk proteins in particular. caseinates, and their derivatives, taken individually or in combination.
  • the hot gelling agent comprises at least one irreversible hot gelling agent and at least one reversible type hot gelling agent preferably chosen from the group formed by methylcelluloses and their derivatives.
  • the reversible type hot gelling agent is preferably chosen from gelling agents at a temperature below or close to 70 ° C. to allow rapid gelation.
  • methylcelluloses which form firm-hot gels are thermoreversible so that their gel loses its firmness during cooling.
  • these methyl celluloses and their derivatives are chosen preferentially in combination with a hot gelling leading to an irreversible gel because they possess the ability to gel quickly when the temperature rises above 50 0 C. On the other hand they contribute to the flexibility of the finished product after cooling.
  • the cold gelling agent which can be activated by reducing the temperature, is chosen from the group of gelling agents formed by the extracts of algae, in particular carrageenans, gums, seed flours (carob, guar ..), pectins, gelatin and their derivatives, taken individually or in combination. It is noted that alginates can not be considered as a cold gelling agent since their gelling is initiated by ions.
  • the gelling base is present in the mixture at a concentration expressed as a percentage by dry weight, relative to the total dry weight of said mixture of between 5.0 and 50.0% and at a concentration expressed as a percentage by weight relative to the total weight of the mixture, inclusive. between 1 and 15%.
  • the mixture also contains at least one starchy material preferably chosen from the group formed by cereal flours, starches, modified starches and their derivatives.
  • the starchy materials have a role of water retenter and act on the viscosity of the mixture thus favoring the process of forming the strip, by extrusion, and then the structuring of the product during cooling.
  • the mixture forming the strip has a composition expressed as a percentage by dry weight relative to the total dry weight of said mixture, as follows:
  • the main ingredient can be introduced into the mixture either in the form of a so-called wet product, or in the form of a dry product (for example pulverulent) and water to form a product in the mixture. wet said reconstituted coming to mix with the other ingredients of the mixture. For this reason, the concentration was expressed above as a percentage by dry weight or dry matter in the mixture.
  • the blend forming the strip has a composition expressed as a percentage by weight based on the total weight of said mixture as follows: raw or reconstituted main ingredient 50.0 to 90.0% hot gelling 0.5 to 10.0% cold gelling 0.2 to 5.0% starch material 1, 5 to 20.0% other ingredients 0.0 to 40.0%
  • the food product can be, after forming and packaging, in the form of sticks or mouthpieces or spring rolls or samosas or any equivalent product, obtained by folding, rolling, fodder and cutting of said strip. It can also be, after forming and packaging, in the form of pasta, such as tagliatelle, spaghetti, ravioli or any other form existing in the field of traditional pasta made with durum wheat semolina. Depending on the preservation method selected, this food product can be packaged in a tray, sachet, box or other, after a stabilization treatment, such as pasteurization or sterilization or freezing.
  • a stabilization treatment such as pasteurization or sterilization or freezing.
  • the main ingredient with one or more constituents is formed of vegetable (s)
  • the hot gelling agent comprises at least one irreversible hot gelling agent and the product is presented after forming and packaging, in the form of pasta such as tagliatelle, spaghetti, ravioli or other.
  • the vegetable (s) are generally introduced or present in said mixture forming the web as a mash before gelation of the web.
  • the final product obtained has the appearance of pasta or a presentation similar to that of pasta but does not include durum wheat semolina or alginate. Conversely, it contains a high proportion of more than 50% of one or more vegetable (s) never reached for traditional pasta including vegetable pasta and is heated in a microwave oven or pan. It is therefore an entirely new product both in its texture, its composition and in its mode of reheating.
  • the main ingredient with one or more constituents is fruit (s)
  • the hot gelling agent comprises at least one hot gelling irreversible type and the product is preferably, after shaping, rod.
  • the fruit (s) are generally introduced (s) or presented (s) in said mixture forming the strip in the form of compote or puree before gelation of the band.
  • Such a product is characterized despite a high proportion greater than 50% fruit in a rigid texture in contrast to processed products rich in fruit compote or jam.
  • its sugar content is much lower than that of solid products such as fruit pastes or candied fruits. It is therefore a new product having a firm texture containing a high amount of fruit and is preferably in a stick shape easy to eat with the hand (snacking).
  • the main ingredient with one or more constituents is cheese and / or milk and / or yoghurt and the hot gelling agent comprises at least one hot gelling agent.
  • the gelled product is, after shaping, into a stick or into a filled filler.
  • the main ingredient is at least one juice of plant origin or a derivative of said juice, in particular of soya juice, and the hot gelling agent comprises at least one hot gelling agent forming an irreversible gel.
  • the product is, after shaping, rod or rolled sheet type "spring roll".
  • the subject of the invention is also a process for the manufacture of a gelled food product of the aforementioned type, of the type consisting in preparing a composition containing at least one non-gelling hot ingredient present, in raw or reconstituted form, at an expressed concentration.
  • the forming of the thin-film strip by extrusion followed by heating to activate the gelling base makes it possible to use as starting mixture a low-viscosity mixture which does not flow during the transition from the forming step to the heating step.
  • a heated surface such as a hot cylinder, the strip solidifies very quickly by intervention of the Hot gelling agent that forms a firm and irreversible gel.
  • This method consists, for the implementation of the heating or heat treatment by raising temperature, to collect the extruded strip either on the surface of a rotary drum heated preferably with the aid of a stream of steam, or at the surface of a solid conveyor belt heated preferably with the aid of infrared or with the aid of a current of hot air.
  • This method consists, after heating the strip on its support consisting of a rotary drum or a conveyor belt, to deposit the strip off its support on a perforated conveyor belt whose speed of movement is slaved to the speed of displacement said support to prevent any tension of the band during its cooling.
  • the heating of the strip during which the gelling of the hot gelling agent takes place is generally carried out at a heating temperature of between 80 and 100 ° C., for a time of between 15 and 120 ° C. seconds to bring the strip to a temperature at least equal to 70 ° C., and preferably at least 85 ° C.
  • the cooling of the strip during which the gelling agent gels is cold-formed generally takes place in a tunnel-type enclosure inside which cold air circulates, on a perforated conveyor belt or on a carpet. solid conveyor previously cooled.
  • a first embodiment of a gelled food product is, after shaping and packaging, in the form of pasta, in particular vegetable tagliatelle, is described below.
  • the pasta vegetables known in the prior art have a very low vegetable content (20% maximum) compared to the durum wheat semolina content and require for their consumption cooking with boiling water for 1 to 15 minutes.
  • Vegetable pasta, object of the invention are distinguished from the state of the art in that they are mainly formed of vegetables (more than 50%) while being directly reheatable in the microwave or pan.
  • Another characteristic of pasta, object of the invention is their smooth appearance and their flexible gelled texture after cooking, which gives them organoleptic qualities equivalent to those of traditional pasta made from durum wheat semolina. Vegetables do not have such properties, the formulation of these pasta necessarily involves gelling ingredients that provide a firm and elastic gel that can contain up to 80% of vegetables. This gives not pasta vegetables but pasta-shaped vegetables.
  • the vegetables are first subjected to ripening.
  • the vegetables used may be fresh, frozen, powdered, canned or other vegetables. These vegetables can be raw, blanched or cooked. These vegetables are in the refined mixture that is to say present in the form of puree.
  • frozen vegetables in pieces are thawed and then destructured using a cutter and / or a refiner (eg STEPHAN type) or equivalent, to reduce them in the form of puree.
  • the refined vegetables obtained are then mixed in a "high shear mixer" (for example of the cutter type) with the other ingredients of the composition. This mixing operation vacuum allows the rapid obtaining of a homogeneous melee and avoids the incorporation of air in the melee which would result in the formation of an irregular and fragile gelled strip.
  • the next step is to form a strip by pushing the melee obtained through an extrusion nozzle.
  • the mixture is driven by a pump and forced to pass through the fine opening of the extrusion die.
  • the mechanical stresses that are exerted on the material allow the formation of a regular band.
  • the viscosity of the material is adapted to avoid the risk of sagging or clogging.
  • the dimensions of the strip of material are generally 300 x 1.5 mm, but they can be adapted according to the desired product.
  • the extruded strip falls directly on the surface of a rotating cylinder traversed by a stream of steam. Steam is also projected on the surface of the cylinder thus allowing a rise in temperature of the very fast material.
  • Temperatures are adjustable depending on the type of material used.
  • the temperature of the cylinder is generally between 90 and 95 ° C.
  • the speed of rotation of the cylinder can be adjusted between 1 and 4 revolutions / minute, which is equivalent to a contact time of the strip with the cylinder between 20 and 50 seconds.
  • the passage on this drum does not constitute a real cooking of the material.
  • the objective is to quickly cause the gelation of the band sufficiently to be able to work then.
  • the strip of material is then detached from the cylinder by a scraping system and is deposited on a conveyor belt.
  • the precooking of the strip is therefore followed by a cooling step.
  • the strip is therefore deposited on a conveyor belt made of metal mesh allowing air to circulate in contact with the two faces of the precured strip.
  • the time devoted to cooling varies between 20 seconds and 1 minute 30 depending on the speed of progression of the conveyor belt. It is important to ensure that it is close to the rotational speed of the cylinder. Indeed, if the speed of the carpet is too fast, the precooked tape undergoes tensions which can be at the origin of its tearing. The formation of the three-dimensional network continues during this cooling phase (synergy between the action of hot gelling agents and that of cold gelling agents). The cooled gelled vegetable strip then falls into a cutting device, for example into tagliatelle. Tagliatelle are cut with a length between 10 and 20 cm.
  • tagliatelle are then put in a tray and the trays are capped before being subjected to pasteurization and cooling to a temperature of 4 0 C for a storage of several weeks in the refrigerated state.
  • the tagliatelle are frozen in small packages and then packaged in a bag for storage at -20 0 C for several months.
  • the basic formulation of the mixture which makes it possible to obtain a gelled food product based on refined vegetable (s) constituting the main ingredient, may be generalized as follows, the percentages being expressed by weight relative to the total weight of the product.
  • mixture forming the band may be generalized as follows, the percentages being expressed by weight relative to the total weight of the product.
  • Vegetables are obtained in pasta, for example carrots, green beans, tomatoes, peas, potatoes or sweetcorn, containing 70 to 80% vegetables.
  • a more detailed example of a basic formulation of a gelled vegetable product mixture for obtaining vegetable pasta or pasta vegetables may be as follows: Formulation Example Main Ingredient Ripened Vegetables 70.0 to 80.0% Hot Gelling White Egg Powder (Irreversible Gel) 3.0 to 5.0% Methylcellulose 0.2 to 1.0%
  • the process as described above can also be applied to the manufacture of fruit-based gel products.
  • the basic formulation of the mixture for the production of fruit-based gel products such as sticks or fruit bites may be as follows, expressed as a percentage by weight relative to the total weight of the mixture forming the band:
  • Formulation Example Main Ingredient Puree or Fruit Compote 50.0 to 70.0% White Egg Hot Gellant (Irreversible Gel) 3.0 to 8.0% Methylcellulose 0.5 to 1.0%
  • the cooled gelled strip is scarified on both sides by passage between two parallel rollers.
  • This operation contributes to the product its fiber texture.
  • the spacing between the rollers being adjustable, it is possible to obtain different textures from the same gelled strip.
  • the formation of sticks then begins by rolling the scarified band.
  • the diameter of the rod is dependent on the width of the gelled strip but also on the angle of inclination at the initiation of rolling.
  • the rolled strip is then wrapped in a plastic film and then cut into sections of the desired length by a rotary knife. Individually wrapped sticks are then packaged under vacuum.
  • the pasteurization is carried out in a steam oven and the sticks are then rapidly cooled to 40 ° C. and kept refrigerated for several weeks.
  • a gelled product based on cow's milk type for example bites of cottage cheese filled with red fruits, shaped for example ravioli, will now be described.
  • the main ingredient comprises one or more constituents selected in dairy products of animal origin
  • the raw materials retained are generally the following: cottage cheese, milk, yoghurt.
  • the gelling compounds are preferably constituted by a combination of caseinates, hydroxypropyl methylcellulose and carrageenans.
  • a gelled strip was thus obtained from the following formulation, expressed as a percentage by weight, based on the total weight of the mixture forming the strip:
  • the method used is similar to that described above except for the preparation of the finished product.
  • the hot heat treatment takes place for about 50 seconds with a temperature of 95 ° C for the surface of the cylinder and 92 ° C for the production of steam in the enclosure outside the cylinder.
  • the gelled strip is cut by a punch in the form of small rectangles.
  • Fruit jam in particular red berries, is then deposited on each rectangle of gelled cheese, which is then folded to form filled morsels. After pasteurization and complete cooling, the texture of the envelope of the filled morsels obtained is melting, moderately gelled and slightly sticky. It goes well with jam fodder (bi-texture effect).
  • the basic composition of the mixture making it possible to obtain such gelled dairy products can be generalized as follows:
  • a final exemplary embodiment of a gelled food product in the form of a gelled soybean strip for the formation of spring rolls is described below.
  • the main ingredient is composed of several derivatives of soya juice, and in particular of retentate (from ultra filtration juice) and tonyu powder.
  • a gelled strip was thus obtained from the following formulation, expressed as a percentage by weight, based on the total weight of the mixture forming the strip:
  • Formulation Example Main Ingredient Soy Milk Retentate 70.0 to 75.0% Tonyu Powder 14.0 to 18.0%
  • the method described in the example above can also be applied to the manufacture of spring rolls.
  • larger pieces, square or rectangular or round are cut into the gelled soybean band to replace the traditional rice cake.
  • Each gelled soy leaf is filled with a preparation consisting for example of soybean shoots, shrimp, grated carrots, pieces of ham, herbs and soy sauce. The leaf is then rolled around the filling to form a ready-to-eat spring roll.
  • the basic composition of the mixture making it possible to obtain juice of vegetable origin gelled can be generalized as follows:
  • composition of the mixture is considered to be the same whether the mixture is gelled or not because the changes in the composition of the mixture observed during the transformation into gel of the strip by heating and cooling are not significant and should be considered negligible.

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Seeds, Soups, And Other Foods (AREA)
EP07823324A 2006-07-28 2007-07-23 Geliertes nahrungsmittelprodukt und verfahren zur herstellung eines solchen produkts Withdrawn EP2046145A2 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0606898A FR2904193B1 (fr) 2006-07-28 2006-07-28 Produit alimentaire gelifie et procede de fabrication d'un tel produit
PCT/FR2007/001266 WO2008012424A2 (fr) 2006-07-28 2007-07-23 Produit alimentaire gélifié et procédé de fabrication d'un tel produit

Publications (1)

Publication Number Publication Date
EP2046145A2 true EP2046145A2 (de) 2009-04-15

Family

ID=37728297

Family Applications (1)

Application Number Title Priority Date Filing Date
EP07823324A Withdrawn EP2046145A2 (de) 2006-07-28 2007-07-23 Geliertes nahrungsmittelprodukt und verfahren zur herstellung eines solchen produkts

Country Status (3)

Country Link
EP (1) EP2046145A2 (de)
FR (1) FR2904193B1 (de)
WO (1) WO2008012424A2 (de)

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US8926308B2 (en) 2010-04-21 2015-01-06 Intercontinental Great Brands Llc Dough extruders and methods
EP2468112A1 (de) 2010-12-22 2012-06-27 Nestec S.A. Trockennudeln mit kurzer Kochzeit, deren Verwendung und Verfahren zur Herstellung
FR2978016B1 (fr) * 2011-07-22 2014-10-31 Alain Bontemps Invention d'une nouvelle pate de base, servant a l'elaboration d'un produit alimentaire, sous forme de pates alimentaires completes
BE1022417B1 (fr) * 2012-12-11 2016-03-25 VAN DE PUTTE, Xavier Compositions comprenant des ingredients actifs d'au moins une plante
CN106107607A (zh) * 2016-06-28 2016-11-16 哈尔滨天生态农副产品有限公司 一种多头苦荬利湿解毒鸡蛋脆片及其制备方法
CN106036549A (zh) * 2016-06-28 2016-10-26 哈尔滨天生态农副产品有限公司 一种歪头菜利小便鸡蛋脆片及其制备方法
CN106072002A (zh) * 2016-06-28 2016-11-09 哈尔滨天生态农副产品有限公司 一种小叶云实健脾和胃鸡蛋脆片及其制备方法

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ATE21987T1 (de) * 1982-09-23 1986-09-15 Nestle Sa Verfahren zur herstellung von teigwaren auf basis von staerkeprodukten.
GB8911300D0 (en) * 1989-05-17 1989-07-05 Nadreph Ltd Food product
CH680974A5 (de) * 1990-07-24 1992-12-31 Nestle Sa
CA2128351A1 (en) * 1993-08-13 1995-02-14 Ricardo Villota Method for producing vegetable pasta
US6632468B2 (en) * 2001-08-16 2003-10-14 Kerry Inc. Controlled-viscosity food flavoring system
DE10234656A1 (de) * 2002-07-30 2004-02-19 Unilever N.V. Verfahren zur industriellen Herstellung von Teigwaren
US20040224068A1 (en) * 2003-05-05 2004-11-11 Lee Paul K. High moisture, high protein, high fiber soy-based pasta without carbohydrates from grains or tubers

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Also Published As

Publication number Publication date
FR2904193A1 (fr) 2008-02-01
WO2008012424A3 (fr) 2008-09-12
FR2904193B1 (fr) 2013-08-30
WO2008012424A2 (fr) 2008-01-31

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