Note: Descriptions are shown in the official language in which they were submitted.
SENr BY:McCARTHY TErRAULr rOR: 5-11-93; 17:48; 416~6tl1~U3-~6U4 643 'l~OO ;# 6
` ~0~959
rASTA POOD pRoDucr
The pre3 nt invention ~cla~ ~o a nwel pasta food pmdu~t.
Pa~ta foo p~duot3 are bla~rn in the art und genelally comp ~se ~our
and water, O~er additi~ o~ may be ~dded 8uch as nu~ienh, mine~l~, colou~nt~ ~nd
the lik~
~orKr~, it is blown to pr~duce t~sh pa~la food produch l~y
ating egg, d~her whole e~g or ~g white or yo~k, in ~e production plooe95.
Over the ear~, a const~nt neod IUI9 evol~rod for dcvelopmcnt af f~od
p~odu~ts which lu~e 3 h gh nu~itional ~aluo. This is a peci~lly tho caso f~r lowa
~nconlc l~mlli~s whose ?~inciple diet st~ple j9 C~nYU~Ona1~ ~elatlve1y low cost,nu~ent poor ~ as a d IPIC) Pa5ta fOOt P~dUCtS.
~ ~, th~o is ~n ~xist~ need fior foo~ p~oducb ha~ing
inc~ cd nutri,tional val~ ~ con~pared to ~nou~sl p~oduch It ~wld be d~able if
the~e food p~ducts we~ ~ ely s~mplc to prepa~e and did not l~e a ta~
r~di~ly dl~ t *om lc iown p~oducts.
~ is an o~ ct of tho pruent ~nven~on to provide a na~el pasbl food
produc~ I
~rdingl ~ in one o~ its aspects, tho present inwntion provides a
p~s~ food p~uct compl sing from abnut 40 tD about 84 percent by w~ight ~our,
from about 15 t~ llbout 5~ pe~cent by weight e&g whi;e and *om about 1 to about 10
per~nt by ~t pro~ein.
~he ~ nt has discavered ~at U~e prosent pasta food product has
~5 superior nu~i~jonal ~lut compaled to simllar quanti~ known pas~
pJDd~
Ibe ~our ~u tablc ~r use in tbe pIesent lnvention m~r be selected from
~he eroup comp ;i~ing oe~ I g~ . Non-limi~g e~ample~ uitable ~onr may be
de~ivot ~om ~ g ain~ electet f~m tho group compri~irJg dulam semolina, ~ye,
barlen ~ya and ~hole wlh ~t. More prefier~ly, the Hour is s~lected f~m ~e g~oup
comp~i~inK duraq~ u snd whole wheat. ~e most psefe~ed ~our s~ able for
use irl the ~j inven~or i~ duram semoIin~.
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SENT BY:McCARTHY TETRAULT T~R; 5~ Y3; lrl 4~; 41B36618ti3-~604 643 ~l9~0 ;# ~I
20,9~95~
Th~ s~no nt of flour ll~ed in the present pasta food product i~ in the
range of from about 40 to about 84 percent by weight, more pr~erably from about
40 to about 6~ percent ~ y w~ght, most prefuably from abollt 4~ to ~bout SO percent
by wei~ht.
S The egg ~ ~hite suitabl~ for s5e in the present ~ss may be selected
i~om :~e grou~ ~omprisi ~ liquid eg~ whl~e and hydlatod, p~wdered egg whlte. T1~e
pi~fetsod egg ~vhi~ for ~ se tn the pre~ent ,~sta food product is liquid e~g white.
phe amou lt c~ white osed ~n tho present pagta f~od product i9 in
the Iange of f~m about S to ~bout SO parts b~ ght, prefb~ably fiom about 32 to
about 50 parbih~ we3ght, moro pn~ably f~om about 44 to about 49 parts b~ w~ght.
~ prooei ~ used in tho plwent pasla fiood product is not par~cuLarly
rest~icted p~ded that t may be ~adily inc~po~ated lnt~ th~ flnish~d product.
}iron~limiting e~ample~ ~ f suitable pl~te~s include ~teins derived f~om dairy
sou~ and p~teins de ived from ve~o~ible 80urces. Non-limitiD~ arnpla of
lS suitable p~otç~n~ d~ved ~om daily sources includ¢ whey pratein, dried sldm m~l~
p~ p~der¦ and a~e~ n pmtein. Non-llmitlng proteinY ~rom ve~elable tOUI~
Inc~ude 8cy pr~n and ol her l~awn ~elable prob~ rhe most p~ rod pmtein
~uitabl~ Por use ill the pre ent past8 food product is whe~y protein.
~IY. ~vhan whey prote~n i8 usod in the p~sent pa~a food
20 . pro~uct, It is ~d t lAt it be ~n the fiornn nf a concentrate p~dea. Such A
concentrate po~der may ~ ~w fiom ~0 to 85 percent by we~bt pr~n p~ent. Tn
tho contç~t of d~a p~esent pasta food p~oduct it is p~ DD use a whey protein
conCentrate ba~ 8S perc ~nt prote~n, Such apmtdn is commercially ~lablo from
C~lpro Tngredie~t~ ~and~ the ~adesame CALPRO 85. Iho pro~in ~s u~l ~n an
2S amount in tbe ~e ~ f~ Im ~ut I ~o about l0 parts by w~i~ht, more prefeiably
f~om about 4 tD¦~OUt l0 ~ by wei~ht, most prefi~ m 4bou~ 6 tD about 9
par~ by wçight~
Itl~bould be unte~ at the amoun~ Olr various ing~edients used
in the p~osent pa~ta food pl Dduct are recitod on ~ dry weight basis wish ~e atception
30 ~ liquid egg whl,to which i used on an "as i~" basis.
I~e method oF pr~duch~ the plesent pas~ food pr~duct i3 not
p3~ar~ 1'e5tl~CtOd. P~l felably, tho ~our, ~ ~ivhite and pro~in aro mi~d in a
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SENT BY:MCCARrHY TETRAULT TOR; 5-11-Y3; 17:4y ; 4153B51~53 l604 343 7YOO ;~ ~
20959~!J
~uit~blo con~ln~r and a c extnlded in a sui~blo pagta e~truder to produ~ pasla of a
de~red shape. It ls mo preferred to mi~ ~e ~our, egg white and protcin ~n a ro~ary
blender for A ~iod of me ~ufflcient to achiwe a subs~tl~lly homogeneou~ mLltturee ~ul~ ~1 ically, the ~n~redients are mi~4d in the rota~y blend for a
S per~od of ~m~ on thc ol le~ af about 40 minub~s.
!It will be a~re~iated by those of ~11 in the art th~t it is possib1e to
add ~ numberlo~ con~en onal additivc~ to ~he pr~ent pan~ fiood product to en}anco
its ~e:chme, col~ and th lilce
~or a am o, it i~ possible to add a mine~al pack~ge comp~lsing at lea~t
one membero~the~nPup ~omp~ ng calclum, phos~horou~, iron, lodino, m~nesium,
copper, zll~c, po~assium, manganese, selenium, sodium and mixtures th~. ~e
choice ~nd ~n punts of ea :h particula~ min~al usod i~ wia~ purview ~ a person
sl~lled ~n tho aFt.
It is also } ~ssible to add a ~itunin pacl~ago ~ thc p~esent pasta food
prod~ct. No~m~tin~ hlch may be addcd include ~ least onc member sda:ted
*om thc eroupi compri~i~ ~ Vitan-in A, VibLmin I), Vit~nin ~ lamin C, thiamlne,
ribo~ ln, nhc~n, Vl~l B6, Vit3mln ~l~, folic acid, biotin, d-panto~u-lc acid, B-carotene ant m~xtu~ eo~. Again, the cbolce and amount of sucl ~ilal~5 used
in the present ~uct ~ Id be wlthin the purview a~ a person ~iiled in ~e art.
~ par icula !y pre~:rred addith~e pachge for u~e in the praent p~sta
food product cd,~nprise~ ~ l~min C, ~llamin 1~, V~n A, B carotcne alld leci~in.
~eci~ ~e~ves as an emu sifie~, an antl~idant, a colouIant and as5i~ts in pn~viding
des~ble " no~ foelfl af e pasta food product. l~c leci~in Inay be uæd in thc
fonn of a soy ~ oil a~l ~ct con~inin~g 60 p~r~ent by weight lecithin or it may be
u~cd in ~e ~o~mla~egg Y~l : phospholipid which u ould also confer colour t~ the pu~
food pr~ciuct. Alle~n~vel , ~e lec1thin m~y be produced ~s a po~er, derl~od fron~
natural sour~., It is p~3 r~ed to use leci~in in an ~mount ~n thc range of f~omal~out 0-1 to abo~t 2, p~ ~bly *~m ~bout 0.2 to about 0.6, most p~ably f~om
about 0.3 to abopt 0.4 parl I per 100 p~sts b~ wei~ht pa5~ fi)od pI~UCt.
~e Appllc~ It ha!~ m2 de the surprising ~nt unatpec~et disco~y that
when an ~fti~dveipaal~ge c Imprisine ~ltam~ C (e.g. fromi about 10 ~i ~bout 100 mg
per 85 g ~nplolaf pasta f ~d product), Utamin E (e.g. from About 2 to ~iout 30
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SENT BY:McCARTHY TETRAULI TCR; 5-11-93; 17:49: 416a6ala63~604 643 7900 $~ 5
2 0 ~ 5 ~
I.U. per 85 6 Ynmple of )nsta fwd pruduct), Vltam~n A (e.g. f~om ~bvut 500 to about
2000 I.U. per BS g san le of pas~ food product), B-carotenc (e g. from about 100to about SOO~ I ~g per S g ~nple o~ p~sta food product) and lecithin i~ used ~n
conJunc~on w~ whey I roteln, the ~helf lifc of the pr~sent fresh p ~ food produet
5 i~ incr~sed signi~cantl~ compared to conven~onal ~asta fi~od p~ducts. (3enerally,
the a~tenslon af sbelf li~ , i~ on ~e order of h~vice ~c ~helf life of convendonal fresh
pa3ta f~ood pro~uct~
~ t ha~ beel , found that the plesent pas~a food product h~9 ~ception~lly
high nutri~onP~ ~lue w~ en Compar~ to knawn pasb~ food products ~or ~ple,
10an 85 ~n ~ving o~ th~ I prc~ent pash food product ha~, ln many re~pect~, a dmiiar
nutri~on~ e to ~he co n~ined nutritional vaiue ~ rarn~ of ~sted, slcinless,
white meat of chic~en, I nedlum polato, h~f a CUp of cooked ca~rots and 3.S ounces
of sl~im millc. ¦ Additiona ~y, ~ch a un/ing of the p~esent pas a food product ha~ a
pro~in ~f !~ u h gh as 35 per~alt by weight~
ISln con~ast the protein content Rf convent~onal pa~ fiood products is
in the ~nge o~ ~-14 per~ ent l~y weiyh~. Accordingly, the nutl~itional v~ue of the
prescnt protein _UOt i~ la ~upuior to ti,~t of oDnventionai pll4~ pmduoo.
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