PASTA WITH A HIGH CONTENT IN DIETARY FIBERS AND A REDUCED CONTENT IN CALORIES

Abstract: Dietetic food in the form of alimentary pasta with high content in alimentary fibers and reduced contents in calories, for persons on a hypocaloric diet containing the following ingredients in the following percentages of weight: hard corn bran 82-88 %, glucomannan 3-1 %, fine bran of toasted hard corn 15-11 %, water 45-55 kgs per 100 kgs of mixture. The method comprises the steps of: a) adding fine bran to glucomannan; b) gradually adding bran to the mixture of glucomannan and fine bran mixing until homogeneity is reached; c) adding water at a temperature between 45 DEG and 55 DEG C to bring the mixture humidity to about 33-34 % kneading for about 20'; d) pouring off the knead in the load hopper of an extruder drawing it at a pressure of 110 bar; e) passing the extruded knead in a desiccation tunnel at about 65-75 DEG C for a first period of 30'; f) completing the desiccation step through a second desiccation period of 12 hours at 55-65 DEG C.

Description: Pasta with a high content in dietary fibers and a reduced content in calories . Thi s invention concerns a dietetic al iment in the form of an al i¬ mentary pasta with hi gh contents in natural fibers and reduced contents in calories. Thi s invention concerns al so the method for obtai ni ng thi s al i- ment. The aliments eaten by the largest part of the populations of tne most developed countries are very lacking in fibers because of the procedures of refinement to which many.of the base products of the nourishment are subjected. Among these procedures there are: flour sifting, rice and other cereals and the like hulling. SUBSTITUTE SHEET This lack in fiber brings about two very serious inconveniences: the growing laziness of the intestine, and consequently, consti¬ pation, and the difficulty in reaching the sensation of satiety with a consequent lasting of the pangs of hunger even after eatinq a sufficient quantity of food from the point of view of the ca¬ loric requirements, with a consequent overalimentation. These inconveniences - by themselves - and even more so if asso¬ ciated, are the main responsibles of serious lacks of balance, including an eccess of weight, until obesity, that afflicts a high percentage of persons belonging to the above mentioned po¬ pulations. As it does not seem possible either re-educating the consumers to eat rough products, or, as a consequence, inducing the alimentary industries not to produce refined foods, modern dietetics, at present, aims at studying compositions of products containing natural alimentary fibers, and prescribing them as eals'fiber integrators. One of the main, if not the most important, supplier of natural fibers, well known and available in a concentrated form, is glu¬ comannan; applicant has included it as the fundamental ingredient of such fiber integrators. Glucomannan is drawn from Amorphofallus Konjac, a tuber of Far East origin, which has the peculiarity of increasing its volume until 100 times its initial volume when soaked with water. The¬ refore, glucomannan is very satisfying even from the point of view of provoking the desired sense of satiety. However, glucomannan, because of its tendency to loose its pecu¬ liarities of swelling when subjected to manipulationa and cooking, does not fit for making finished goods. All the attempts made up to now to produce glucomannan containing goods easily.eatable and provided with alluring peculiarities of taste and flavour, have failed. Therefore the administration of glucomannan has been made up to now almost exclusively in capsules and its confection of medici¬ nal type does not attract the consumers to use it. Applicant, on the contrary, has tested and got ready a composi¬ tion of ingredients including glucomannan that when subjected to- a procedure involving a precise succession of operatioRS, allows an alimentary pasta to be produced, that fully satisfies the need to supply glucomannan fiber in an alluring and tasteful pleasant shape, without loosing its peculiarities. Applicant has found that some compositions containing the ingre¬ dients quoted in the following example, in the indicated range of proportions, are suitable, when appropriately prepared and treated, to produce an alimentary pasta with a very good taste. The general composition of the food of this application is as follows: Hard corn bran 82÷88% Glucomannan 3*1% Fine bran of toasted hard corn 15*11% Water 45÷55 kgs per 100 kgs of the above mixture. In particular, applicant has tested that in order to get the best results, the following composition is the most suitable: Hard corn bran 86% Glucomannan 2% Fine bran of toasted hard corn 12% The method for obtaining the desired alimentary pasta, starting from the above quoted composition, comprises the following steps: a) adding fine bran to glucomannan; b)-gradualiy adding bran to the mixture of glucomannan and fine bran mixing until homogeneity is reached; c) adding water at a temperature between 45° and 55°C to bring the mixture humidity to about 33*34%, kneading for about 20'; c) poμring off the knead in the load hopper of an extruder drawing it at a pression of 110 Bar; d) passing the extruded knead in a desiccation tunnel at about 65°*75°C for a first pe¬ riod of 30'; e) completing the desiccation step througn a second period of 12*hours at 55°*65°C. Obviously hard corn bran and fine bran can be substituted by any other suitable bran or fiber. SUBSTITUTE SHEET

Claims: CLAIMS 1. Composition of a dietetic food in the form of an alimentary pasta with high contents in alimentary fiber and reduced caloric contents, for persons on a hypocaloric diet or . with intestinal diseases, that essentially comprises the followinq ingredients in the following percentages of weight: Hard corn bran 82*88% Glucomannan 3*1% Fine bran of toasted hard corn 15*11% Water 45*55 kgs per 100 kgs of mixture 2. The composition of claim 1 of a dietetic food in the form of an alimentary pasta, particularly comprising: Hard corn bran 86% Glucomannan 2% Fine bran of toasted hard corn 12% 3. A method for obtaining an alimentary pasta with high contents in alimentary fiber and reduced caloric contents, using the in¬ gredients according to claim 1, comprising the following steps: a) adding fine bran to glucomannan; b) gradually adding bran to the mixture of glucomannan and fine bran, mixing until homoge¬ neity is reached; c) adding water at a temperature between 45° and 55°C, to bring the mixture humidity to about 33*34%; kneading for about 20'; d) pouring off the knead in the load hopper of an extruder drawing it at a pression of 110 Bar; e) passing the extruded knead in a desiccation tunnel at about 65°r70°C for a first period of 30'; f) completing the desiccation step through a second desiccation period of 12 hours at 5565°C.

Inventors: CARAMELLI GIANFRANCO, CARAMELLI, GIANFRANCO
Applicants: DICOFARM SPA, DICOFARM S.P.A.
Application year: 1990
Main classification: A23L1
IPC codes: A23L1