1. A pasta dough for forming a nutritionally enhanced pasta product, the pasta dough comprising:
water in an amount to form a pasta dough,
a protein source in an amount such that the nutritionally-enhanced pasta product has greater than about 13 percent protein;
a texture modifying agent in an amount to provide (1) a semolina-like texture to the nutritionally enhanced pasta product and (2) an elasticity to the pasta dough such that the pasta dough can be extruded into the nutritionally enhanced pasta product; and
wherein the texture modifying agent includes a proteolytic enzyme.
2. The pasta dough of claim 1, wherein the protein source is selected from the group comprising wheat flour, vital gluten, wheat protein isolates, soy protein isolates, and combinations thereof in an amount such that the nutritionally enhanced pasta product has about 20 to about 35 percent protein.
3. The pasta dough of claim 2, wherein the pasta dough further comprises: about 30 to about 60 percent wheat flour; about 5 to about 15 percent wheat protein isolate; and about 5 to about 15 percent vital gluten.
4. The pasta dough of claim 1, wherein the texture modifying agent includes about 50 to about 500 ppm of the proteolytic enzyme in the pasta dough.
5. The pasta dough of claim 4, wherein the proteolytic enzyme is selected from the group consisting of endo-peptidases, exo-peptidases and mixtures thereof.
6. The pasta dough of claim 5, wherein the proteolytic enzyme is selected from the group consisting of papain, bromelain, proteases of microbial origin, and combinations thereof.
7. The pasta dough of claim 6, wherein the proteases of microbial origin are derived from Aspergillus Orizae.
8. The pasta dough of claim 1, wherein the texture modifying agent further includes about 50 to about 200 ppm of a reducing agent in the pasta dough.
9. The pasta dough of claim 8, wherein the reducing agent is selected from the group consisting of ascorbic acid, L-cysteine, sorbic acid, and fumaric acid, and mixtures thereof.
10. The pasta dough of claim 1, wherein the texture modifying agent further includes about 5,000 to about 20,000 ppm of a dough modifier in the pasta dough.
11. The pasta dough of claim 10, wherein the dough modifier is selected from the group comprising glyceryl monoestearate, mono- and di-glycerides, and mixtures thereof.
12. The pasta dough of claim 1, wherein the dough comprises about 27 to about 35 percent water.
13. A pasta dough for forming a nutritionally enhanced pasta product, the pasta dough comprising:
a protein source in an amount such that the nutritionally enhanced pasta product has greater than about 13 percent protein;
about 50 to about 500 ppm of a proteolytic enzyme;
zero to about 200 ppm of a reducing agent;
zero to about 20,000 ppm of a dough modifier;
wherein the pasta dough exhibits a predetermined extruder pressure such that the pasta dough can be extruded into the nutritionally enhanced pasta product; and
wherein the nutritionally enhanced pasta product has a texture similar to a semolina-based pasta.
14. The pasta dough of claim 13, wherein the amount of reducing agent is about 50 to about 200 ppm and the amount of dough modifier is about 5,000 to about 20,000 ppm.
15. The pasta dough of claim 13, wherein the pasta dough further comprises:
about 30 to about 60 percent wheat flour;
about 5 to about 15 percent wheat protein isolate;
about 5 to about 15 percent vital gluten; and
wherein the nutritionally enhanced pasta product has about 20 to about 35 percent protein.
16. The pasta dough of claim 13, wherein the proteolytic enzyme is selected from the group consisting of endo-peptidases, exo-peptidases and mixtures thereof.
17. The pasta dough of claim 16, wherein the proteolytic enzyme is selected from the group consisting of papain, bromelain, proteases of microbial origin, and combinations thereof.
18. The pasta dough of claim 13, wherein the reducing agent is selected from the group consisting of ascorbic acid, L-cysteine, sorbic acid, fumaric acid, and mixtures thereof.
19. The pasta dough of claim 13, wherein the dough modifier is selected from the group comprising glyceryl monoestearate, mono- and di-glycerides, and mixtures thereof.
20. The pasta dough of claim 13, wherein the predetermined extruder pressure is from about 80 to about 100 bar.
21. A method of forming a nutritionally enhanced pasta product, the method comprising:
blending a texture modifying agent into a pasta dough having a protein source in an amount such that the nutritionally-enhanced pasta product has greater than about 13 percent protein;
extruding the pasta dough into the nutritionally enhanced pasta product; and
wherein the texture modifying agent is in an amount to provide a predetermined extruder pressure such that the pasta dough can be extruded and wherein the texture modifying agent is in an amount to provide a texture to the nutritionally enhanced pasta product of a semolina-based product.
22. The method of claim 21, further comprising adding the texture-modifying agent into water to form a water pre-mix; and blending the water pre-mix into the pasta dough.
23. The method of claim 22, wherein the protein source is selected from the group comprising wheat flour, vital gluten, wheat protein isolates, soy protein isolates, and combinations thereof in an amount such that the nutritionally-enhanced pasta product has about 20 to about 35 percent protein.
24. The method of claim 23, wherein the pasta dough comprises about 30 to about 60 percent wheat flour; about 5 to about 15 percent wheat protein isolate; and about 5 to about 15 percent vital gluten.
25. The method of claim 22, wherein the texture modifying agent includes about 50 to about 500 ppm of the proteolytic enzyme in the pasta dough.
26. The method of claim 25, wherein the proteolytic enzyme is selected from the group consisting of endo-peptidases, exo-peptidases and mixtures thereof.
27. The method of claim 26, wherein the proteolytic enzyme is selected from the group consisting of papain, bromelain, proteases of microbial origin, and combinations thereof.
28. The method of claim 27, wherein the proteases of microbial origin are derived from Aspergillus Orizae.
29. The method of claim 22, wherein the texture modifying agent includes about 50 to about 200 ppm of a reducing agent in the pasta dough.
30. The method of claim 29, wherein the reducing agent is selected from the group consisting of ascorbic acid, L-cysteine, sorbic acid, and fumaric acid, and mixtures thereof.
31. The method of claim 22, wherein the texture modifying agent further includes about 5000 to about 20,000 ppm of a dough modifier in the pasta dough.
32. The method of claim 31, wherein the dough modifier is selected from the group comprising glyceryl. monoestearate, mono- and di-glycerides, and mixtures thereof.
33. The method of claim 22, wherein the predetermined extruder pressure is about 80 to about 100 bar.
The claims below are in addition to those above.
All refrences to claim(s) which appear below refer to the numbering after this setence.
1. An electronic device, comprising:
a battery, the battery being detachable from a casing; and
a battery loading section in which the battery is loaded, the battery loading section including a battery receiving surface that receives the battery to be mounted and a peripheral wall that is formed at a peripheral edge of the battery receiving surface and faces side surfaces of the battery, wherein
a connector to be connected to a battery terminal of the battery is disposed on the peripheral wall,
a raised portion that is raised toward the battery to be mounted and surrounds the connector, the raised portion being formed on the battery receiving surface and on the peripheral wall in the battery loading section, wherein the raised portion extends from the battery receiving surface and from the peripheral wall, and
the battery includes an elastic sealing member surrounding the battery terminal at portion in contact with the raised portion in a state where the battery is loaded in the battery loading section, wherein
a groove having an inclined surface is formed at a side surface perpendicularly crossing a side on which the battery terminal of the battery is disposed, the inclined surface being inclined with respect to a direction along which the battery is loaded,
an engagement guide that engages with the inclined surface of the groove is disposed at a portion corresponding to the groove on the peripheral wall of the battery loading section, and
the inclined surface and the engagement guide engage with each other when the battery is loaded in the battery loading section, thereby the battery is guided toward the side on which the battery terminal thereof is disposed.
2. The electronic device according to claim 1, further comprising:
another groove having an inclined surface formed at the side surface perpendicularly crossing the side on which the battery terminal of the battery is disposed, the inclined surface of the another groove being inclined with respect to the direction along which the battery is loaded and being inclined at a different angle than the inclined surface of the groove.