PL404209A1 - Pasta products with an addition - Google Patents
Pasta products with an additionInfo
- Publication number
- PL404209A1 PL404209A1 PL404209A PL40420913A PL404209A1 PL 404209 A1 PL404209 A1 PL 404209A1 PL 404209 A PL404209 A PL 404209A PL 40420913 A PL40420913 A PL 40420913A PL 404209 A1 PL404209 A1 PL 404209A1
- Authority
- PL
- Poland
- Prior art keywords
- vegetable
- substances
- gums
- oil
- flour
- Prior art date
Links
- 235000015927 pasta Nutrition 0.000 title abstract 3
- 239000000126 substance Substances 0.000 abstract 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract 3
- 235000013601 eggs Nutrition 0.000 abstract 3
- 235000013312 flour Nutrition 0.000 abstract 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 2
- 241000196324 Embryophyta Species 0.000 abstract 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 abstract 2
- 229920001938 Vegetable gum Polymers 0.000 abstract 2
- 239000003995 emulsifying agent Substances 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 2
- 235000019634 flavors Nutrition 0.000 abstract 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract 2
- 239000000787 lecithin Substances 0.000 abstract 2
- 235000010445 lecithin Nutrition 0.000 abstract 2
- 229940067606 lecithin Drugs 0.000 abstract 2
- 235000018102 proteins Nutrition 0.000 abstract 2
- 108090000623 proteins and genes Proteins 0.000 abstract 2
- 102000004169 proteins and genes Human genes 0.000 abstract 2
- 244000003363 Allium ursinum Species 0.000 abstract 1
- 235000005336 Allium ursinum Nutrition 0.000 abstract 1
- 240000000662 Anethum graveolens Species 0.000 abstract 1
- 240000002791 Brassica napus Species 0.000 abstract 1
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 240000008886 Ceratonia siliqua Species 0.000 abstract 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 abstract 1
- 244000018436 Coriandrum sativum Species 0.000 abstract 1
- 235000002787 Coriandrum sativum Nutrition 0.000 abstract 1
- 244000007835 Cyamopsis tetragonoloba Species 0.000 abstract 1
- 240000004784 Cymbopogon citratus Species 0.000 abstract 1
- 235000017897 Cymbopogon citratus Nutrition 0.000 abstract 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000013628 Lantana involucrata Nutrition 0.000 abstract 1
- 240000007472 Leucaena leucocephala Species 0.000 abstract 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 abstract 1
- 241000212322 Levisticum officinale Species 0.000 abstract 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract 1
- 102000014171 Milk Proteins Human genes 0.000 abstract 1
- 108010011756 Milk Proteins Proteins 0.000 abstract 1
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 abstract 1
- 235000010676 Ocimum basilicum Nutrition 0.000 abstract 1
- 240000007926 Ocimum gratissimum Species 0.000 abstract 1
- 240000007673 Origanum vulgare Species 0.000 abstract 1
- 235000019484 Rapeseed oil Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 240000003768 Solanum lycopersicum Species 0.000 abstract 1
- 108010073771 Soybean Proteins Proteins 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 235000019486 Sunflower oil Nutrition 0.000 abstract 1
- 240000002657 Thymus vulgaris Species 0.000 abstract 1
- 235000007303 Thymus vulgaris Nutrition 0.000 abstract 1
- 241001489212 Tuber Species 0.000 abstract 1
- 235000019568 aromas Nutrition 0.000 abstract 1
- 235000010323 ascorbic acid Nutrition 0.000 abstract 1
- 229960005070 ascorbic acid Drugs 0.000 abstract 1
- 239000011668 ascorbic acid Substances 0.000 abstract 1
- 239000001511 capsicum annuum Substances 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 239000000975 dye Substances 0.000 abstract 1
- 235000014655 lactic acid Nutrition 0.000 abstract 1
- 239000004310 lactic acid Substances 0.000 abstract 1
- 239000001645 levisticum officinale Substances 0.000 abstract 1
- 235000021239 milk protein Nutrition 0.000 abstract 1
- 239000003921 oil Substances 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 abstract 1
- 239000004006 olive oil Substances 0.000 abstract 1
- 235000008390 olive oil Nutrition 0.000 abstract 1
- 239000000419 plant extract Substances 0.000 abstract 1
- 235000019192 riboflavin Nutrition 0.000 abstract 1
- 229960002477 riboflavin Drugs 0.000 abstract 1
- 239000002151 riboflavin Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 229940001941 soy protein Drugs 0.000 abstract 1
- 239000003549 soybean oil Substances 0.000 abstract 1
- 235000012424 soybean oil Nutrition 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 239000002600 sunflower oil Substances 0.000 abstract 1
- 230000008719 thickening Effects 0.000 abstract 1
- 239000002562 thickening agent Substances 0.000 abstract 1
- 239000001585 thymus vulgaris Substances 0.000 abstract 1
- 229930003799 tocopherol Natural products 0.000 abstract 1
- 239000011732 tocopherol Substances 0.000 abstract 1
- 235000019149 tocopherols Nutrition 0.000 abstract 1
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract 1
- 239000008158 vegetable oil Substances 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 229920001285 xanthan gum Polymers 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- QUEDXNHFTDJVIY-UHFFFAOYSA-N γ-tocopherol Chemical class OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1 QUEDXNHFTDJVIY-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Noodles (AREA)
Abstract
W produktach makaronowych z dodatkiem, jak i w sposobie wytwarzania produktów makaronowych, jako olej roślinny może być użyty olej rzepakowy, sojowy bądź słonecznikowy albo oliwa z oliwek, jako substancje białkowe może być użyte białko sojowe lub białko mleczne, a jako substancje o działaniu zagęszczającym - mączka chleba świętojańskiego albo karagen. Emulgator może stanowić korzystnie lecytyna, natomiast jako gumy roślinne mogą być zastosowane: gumy guar, gumy ksantanowe bądź guma arabska pojedynczo lub łącznie. Opracowane produkty makaronowe, zawierające mąkę i/albo kaszkę makaronową, wodę, korzystnie w takiej ilości, aby uzyskać wilgotność ciasta 30-36%, korzystnie sól kuchenną, ewentualnie jaja lub ich odpowiedniki, korzystnie w ilości 100-200 sztuk jaj lub od 1 do 20 kg masy jajecznej albo 0,5 do 5 kg na 100 kg mąki, względnie substancje dodatkowe o różnym działaniu takie jak: skrobia i/albo jej pochodne i/albo tokoferole i/albo ryboflawina i/albo kwas askorbinowy i/albo kwas mlekowy i/albo kwas cytrynowy i/albo substancje białkowe i/albo substancje zagęszczające i/albo emulgatory, zwłaszcza lecytyna i/albo gumy roślinne i/albo ekstrakty z roślin i/albo naturalne barwniki organiczne i aromaty, w tym substancje smakowe pochodzenia naturalnego oraz korzystnie olej roślinny, charakteryzuje to, że substancje smakowe zawierają albo stanowią: części roślin takich jak: lubczyk i/albo czosnek niedźwiedzi i/albo suszone pomidory i/albo tymianek i/albo bazylia i/albo oregano i/albo trawa cytrynowa i/albo trufle i/albo papryka i/albo koperek i/albo kolendra, przy czym części wymienionych roślin mają postać świeżą i/albo suszoną i są rozdrobnione, a ich ilość wynosi 0,0001-15% wagowo w odniesieniu do suchej masy produktu.In pasta products with addition, as well as in the method of producing pasta products, rapeseed, soybean or sunflower oil or olive oil can be used as vegetable oil, soy protein or milk protein can be used as protein substances, and flour as thickening substances Locust beans or carrageenan. The emulsifier may preferably be lecithin, while vegetable gums may be used: guar gums, xanthan gums or acacia individually or in combination. Developed macaroni products containing flour and / or macaroni, water, preferably in such an amount as to obtain a moisture content of 30-36%, preferably table salt, optionally eggs or their equivalents, preferably in an amount of 100-200 eggs or from 1 to 20 kg of egg mass or 0.5 to 5 kg per 100 kg of flour, or additional substances with various effects such as: starch and / or its derivatives and / or tocopherols and / or riboflavin and / or ascorbic acid and / or lactic acid and / or citric acid and / or protein substances and / or thickeners and / or emulsifiers, especially lecithin and / or vegetable gums and / or plant extracts and / or natural organic dyes and aromas, including flavors of natural origin and preferably oil Vegetable, characterized by the fact that flavors contain or constitute: parts of plants such as: lovage and / or bear's garlic and / or dried tomatoes and / or thyme and / or basil and / or oregano and / or lemongrass and / or truffles and / or paprika and / or dill and / or coriander, with parts of the plants listed being fresh and / or dried and ground, having a quantity of 0.0001-15% by weight in relation to the dry matter of the product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL404209A PL404209A1 (en) | 2013-06-04 | 2013-06-04 | Pasta products with an addition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL404209A PL404209A1 (en) | 2013-06-04 | 2013-06-04 | Pasta products with an addition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PL404209A1 true PL404209A1 (en) | 2014-12-08 |
Family
ID=52003382
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL404209A PL404209A1 (en) | 2013-06-04 | 2013-06-04 | Pasta products with an addition |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL404209A1 (en) |
-
2013
- 2013-06-04 PL PL404209A patent/PL404209A1/en unknown
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