PATES ALIMENTAIRES

PASTA FOOD PRODUCT

Abrégé anglais

ABSTRACT OF THE DISCLOSURE
There is disclosed a pasta food product comprising from about 40 to
about 84 percent by weight flour, from about 15 to about 50 percent by weight egg
white and from about to about 10 percent by weight protein. The pasta
product as improved nutritional value and markedly extended shelf life compared to
conventional pasta food products.

Revendications

What is claimed is:
1. A pasta food product comprising from out 40 to about 84 percent by
weight flour, from about 15 to about 50 percent by weight egg white and from about
1 to about 10 percent by weight protein.
2. The pasta food product defined in claim 1, comprising from about 40
to about 64 percent by weight flour, from about 32 to about 50 percent by weight egg
white and form about 4 about 10 percent by weight protein.
3. The pasta food product defined in claim 1, comprising from about 42
to about 50 percent by weight flour, from about 44 to about 49 percent by weight egg
white and from about 6 about 9 percent by weight protein.
4. The pasta food product defined in claim 1, further comprising lecithin
in an amount in the range of from about 0.1 to about 2 parts per 100 parts by weight
of the pasta food product.
5. The pasta food product defined in claim 2, further comprising lecithin
in an amount in the range of from about 0.2 to about 0.6 parts per 100 parts by
weight of the pasta food product.
6. The pasta food product defined in claim 3, further comprising lecithinin an amount in the range of from about 0.3 to about 0.4 parts per 100 parts by
weight of the pasta food product.
7. The pasta food product defined in claim any one of claims 1-6, further
comprising a mineral package comprising at least one member selected from the
group comprising calcium phosphorous, iron, iodine, magnesium, copper, zinc,
potassium, manganese, selenium, sodium and mixtures thereof.
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8. The pasta food product defined in claim any one of claims 1-6, further
comprising a vitamin package comprising at least one member selected from Vitamin
A, Vitamin D, Vitamin E, Vitamin C, thiamine, riboflavin, niacin, Vitamin B6,
Vitamin B12, folic acid, biotin, d-pantothenic acid, .beta.-carotene and mixtures thereof.
9. The pasta food product defined in claim 1, wherein the flour is selected
from the group comprising duram semolina flour, rye flour, barley flour, whole
wheat flour and mixtures thereof.
10. The pasta food product defined in claim 2, wherein the flour is selected
from the group comprising duram semolina flour, whole wheat flour and mixtures
thereof.
11. The pasta food product defined in claim 3, wherein the flour comprises
duram semolina flour.
12. The pasta food product defined in claim 1 or 2, wherein the egg white
is selected from the group comprising liquid egg white and hydrated, powdered egg
white, and mixtures thereof.
13. The pasta food product defined in claim 1, wherein the egg white
comprises liquid egg white.
14. The pasta food product defined in claim 1, wherein the proteins is
selected from the group comprising dairy-sourced proteins, vegetable-sourced proteins
and mixtures thereof.
15. The pasta food product defined in claim any one of claims 1-6, 9-11,
and 12-14, wherein the protein comprises a whey protein.
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16. The pasta food product defined in claim 15, wherein the whey protein
is a concentrate comprising from about 30 to about 85 percent by weight whey
protein.
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Description

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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