# US 11,297,856 B2 · Gluten-free pasta comprising Brassicaceae seed protein

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- Number: US 11,297,856 B2
- Document ID: US11297856B2
- Status: Granted
- Kind: B2
- Application number: 15/772,420
- Filed: 2016-10-31
- Published: 2018-11-08
- Granted: 2022-04-12
- Earliest claimed: 2015-11-05
- Assignees: Societe des Produits Nestle S.A.
- Applicants: Nestec S.A.
- Inventors: Koraljka Rade-Kukic; Luis Roberto King; Hugo Gloria-Hernandez
- Web page: https://patentgrep.com/patent/US11297856B2

## CPC

- A23L 7/11: {Filled, stuffed or multilayered pasta}
- A23L 7/109: Types of pasta, e.g. macaroni or noodles
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A23V 2200/304: having a modulation effect on allergy and risk of allergy
- A23V 2250/5118: Starch
- A23V 2250/548: Vegetable protein
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

The present invention generally relates to gluten-free food products. In particular, the present invention concerns gluten-free pasta comprising a starch-containing material and Brassicaceae seed protein. A further aspect of the invention is a process for manufacturing gluten-free pasta.

## Claims

### Claim 1

A gluten-free pasta comprising a gluten-free starch-containing material, eggs, and between 10 and 20 wt. % canola protein on a dry basis of the gluten-free pasta, wherein the gluten-free pasta is free of any gum and free of any emulsifier, the gluten-free starch-containing material has a particle size D90 distribution between 10 and 300 μm, and the gluten-free starch-containing material is selected from the group consisting of corn starch, tapioca starch, potato starch, quinoa flour, amaranth flour, rice flour, and corn meal flour.

### Claim 2 (depends on 1)

The gluten-free pasta according to claim 1, wherein the canola protein is in the form of a protein isolate or a protein concentrate.

### Claim 3 (depends on 1)

The gluten-free pasta according to claim 1, which is free from milk protein.

### Claim 4 (depends on 1)

The gluten-free pasta according to claim 1, which is a filled pasta.

### Claim 5 (depends on 1)

The gluten-free pasta according to claim 1, which is a chilled ready-to-cook pasta or an instant noodle.

### Claim 6

A process for manufacturing a gluten-free pasta, the process comprising:
preparing a gluten-free dough comprising eggs, between 25 to 35 wt. % water and, on a dry basis of the dough, 10 to 20 wt. % canola protein and 40 to 80 wt. % starch; and
shaping the gluten-free dough to form the gluten-free pasta,
wherein the gluten-free pasta is free of any gum and free of any emulsifier,
the gluten-free dough has a particle size D90 distribution between 10 and 300 μm, and the gluten-free starch-containing material is selected from the group consisting of corn starch, tapioca starch, potato starch, quinoa flour, amaranth flour, rice flour, and corn meal flour.

### Claim 7 (depends on 6)

The process according to claim 6 comprising encasing a filing in the gluten-free pasta.

### Claim 8 (depends on 6)

The process according to claim 6 comprising heat-treating the gluten-free pasta and then chilling and packing the heat-treated gluten-free pasta.

### Claim 9 (depends on 6)

The process according to claim 6 comprising heat-treating by steaming or boiling the gluten-free pasta and then hot air drying or deep frying the steamed or boiled gluten-free pasta.

### Claim 10 (depends on 6)

The process according to claim 6 comprising drying the gluten-free pasta in hot air at a temperature above 90° C.

### Claim 11 (depends on 1)

The gluten-free pasta according to claim 1, wherein the pasta shape is selected from the group consisting of spaghetti, macaroni, tagliatelle, cannelloni, noodles and combinations thereof.

### Claim 12 (depends on 1)

The gluten-free pasta according to claim 1, further comprising a natural source of non-starch polysaccharide fibers.

### Claim 13 (depends on 6)

The process according to claim 6, wherein the shaping of the gluten-free dough to form the gluten-free pasta is performed by extrusion.

### Claim 14 (depends on 6)

The process according to claim 6, wherein at least 20 wt.% of the canola protein in the gluten-free dough is in its native form.