PL442645A1 - Sposób wytwarzania ekstrudowanych makaronów na bazie roślin strączkowych - Google Patents

Sposób wytwarzania ekstrudowanych makaronów na bazie roślin strączkowych

Info

Publication number
PL442645A1
PL442645A1 PL442645A PL44264522A PL442645A1 PL 442645 A1 PL442645 A1 PL 442645A1 PL 442645 A PL442645 A PL 442645A PL 44264522 A PL44264522 A PL 44264522A PL 442645 A1 PL442645 A1 PL 442645A1
Authority
PL
Poland
Prior art keywords
pasta
beans
legumes
producing extruded
colored
Prior art date
Application number
PL442645A
Other languages
English (en)
Other versions
PL247710B1 (pl
Inventor
Małgorzata Gumienna
Małgorzata Lasik-Kurdyś
Barbara Górna
Original Assignee
Uniwersytet Przyrodniczy W Poznaniu
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 Uniwersytet Przyrodniczy W Poznaniu filed Critical Uniwersytet Przyrodniczy W Poznaniu
Priority to PL442645A priority Critical patent/PL247710B1/pl
Publication of PL442645A1 publication Critical patent/PL442645A1/pl
Publication of PL247710B1 publication Critical patent/PL247710B1/pl

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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Mycology (AREA)
  • Manufacturing & Machinery (AREA)
  • Noodles (AREA)

Abstract

Przedmiotem zgłoszenia jest sposób wytwarzania ekstrudowanego makaronu na bazie roślin strączkowych w jakim nasiona fasoli kolorowej lub bobu o wilgotności mniejszej niż 10%, poddaje się mieleniu do wielkości cząstek od 0,8 do 0,25 mm i fermentacji bakteryjnej z użyciem bakterii fermentacji mlekowej Lactobacillus plantarum, po czym uzyskany produkt dodaje się w ilości od 45 do 55% wagowych, korzystnie 50% (w/w) jako składnik mieszanki na ciasto makaronowe, po czym uzyskane ciasto (z semoliny, fermentowanej masy fasoli kolorowej lub bobu oraz wody) poddaje się obróbce w celu otrzymania makaronów z wykorzystaniem ekstrudera dwuślimakowego, przez matrycę nadającą odpowiedni kształt, w zakresie temperatur od 60 do 90°C, a następnie uzyskane tym sposobem makarony suszy się w temperaturze 20 - 21°C przez 1 dobę w celu wyrównania wilgotności, następnie makaron pakuje się w opakowania jednostkowe.
PL442645A 2022-10-26 2022-10-26 Sposób wytwarzania ekstrudowanych makaronów na bazie roślin strączkowych PL247710B1 (pl)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL442645A PL247710B1 (pl) 2022-10-26 2022-10-26 Sposób wytwarzania ekstrudowanych makaronów na bazie roślin strączkowych

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL442645A PL247710B1 (pl) 2022-10-26 2022-10-26 Sposób wytwarzania ekstrudowanych makaronów na bazie roślin strączkowych

Publications (2)

Publication Number Publication Date
PL442645A1 true PL442645A1 (pl) 2024-04-29
PL247710B1 PL247710B1 (pl) 2025-08-25

Family

ID=90885605

Family Applications (1)

Application Number Title Priority Date Filing Date
PL442645A PL247710B1 (pl) 2022-10-26 2022-10-26 Sposób wytwarzania ekstrudowanych makaronów na bazie roślin strączkowych

Country Status (1)

Country Link
PL (1) PL247710B1 (pl)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2176068A1 (es) * 2001-05-03 2002-11-16 Rio Dulce S A Procedimiento para fabricacion de pasta alimenticia enriquecida con proteinas.
WO2015158960A1 (en) * 2014-04-16 2015-10-22 Teknologian Tutkimuskeskus Vtt Oy Gluten-free pasta and method for the manufacture of gluten-free pasta
PL410905A1 (pl) * 2015-01-09 2016-07-18 Uniwersytet Przyrodniczy W Poznaniu Sposób wytwarzania makaronu oraz makaron wytworzony tym sposobem

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2176068A1 (es) * 2001-05-03 2002-11-16 Rio Dulce S A Procedimiento para fabricacion de pasta alimenticia enriquecida con proteinas.
WO2015158960A1 (en) * 2014-04-16 2015-10-22 Teknologian Tutkimuskeskus Vtt Oy Gluten-free pasta and method for the manufacture of gluten-free pasta
PL410905A1 (pl) * 2015-01-09 2016-07-18 Uniwersytet Przyrodniczy W Poznaniu Sposób wytwarzania makaronu oraz makaron wytworzony tym sposobem

Also Published As

Publication number Publication date
PL247710B1 (pl) 2025-08-25

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