DE102007033407A1 - Foodstuff, particularly pasta, comprises vegetables or fruits content, where water is removed totally or partly from vegetables or fruits before or during production - Google Patents

Abstract

The foodstuff comprises vegetables or fruits content. Water is removed totally or partly from the vegetables or fruits before or during the production, and is again added optionally fully or in part during the production, and a product is produced with similar characteristics like a traditional food. More than 25% of fruits or vegetables are present in meat product, which is more than 50% of chopped homogeneous part in the manufactured product using flour. The vegetables or fruits portion refers to the fresh weight. An independent claim is also included for a method for producing foodstuff, which involves removing water totally or partly from the vegetables or fruits before or during the production.

Description

The German Society for Nutrition recommends a high fruit and vegetable consumption and advises daily to feed at least 600 g of fruits and vegetables in 5 portions. The World Health Organization recommends 400g-800g of fruit and vegetables. These quantities are, however, in large parts the population is not reached, partly because of sensory benefits derived from animal products as a bread covering to be favoured.

It is desirable products with a high vegetable and fruit portion and sausage or bakery or pasta-like To provide consistency with high enjoyment value. Decisive for the Fruits and vegetables is the amount of fresh produce that was used for the production, since the valuable ingredients of fruits and vegetables like antioxidants, flavonoids, and phytosterols Minerals are contained in the dry matter. Further it is desirable to provide the products that the have sensory benefits of meat, bakery, pasta and which a high proportion of vegetables and / or fruit is incorporated. There is also growing consumer demand Products containing little or no additives.

vegetables moreover have the advantage of containing these substances, which prevent the risk of cancer, cardiovascular diseases and Memory disorders.

Of the Term meat is used below for all animals Parts that are suitable for consumption also used by fish and crustaceans.

meat products Baked goods and pasta differ from other foods a typical oral experience and biting behavior that sets them apart from others Food and why they are particularly appreciated by consumers become.

The Structure formation in meat products takes place through various mechanisms for example, in scalded sausage, the release of myosin in the presence of salt seems to play an essential role.

These Meat components have a significant impact on texture and texture Taste. Meat products which have a high proportion of fresh or added to cooked vegetables have the disadvantage that the texture and mouth feel of meat products clearly distinguish, the meat taste withdraws and these products tend to water or fat when heated leave. The products are also bad in slices cut and have a different texture from meat products and appearance.

The Structure formation of wheat bakery and pasta is based on the physico-chemical properties of the proteins of wheat gluten. While The dough formation arises from the adhesive proteins one for film formation suitable mass, in which the other flour ingredients. among them in particular the main constituent, starch granules, be stored in a network. The most important feature The protein film formed thereby is the gas connection. while the production of pastries Despite many studies the dough formation is still not completely cleared up.

in the Unlike the wheat dough, the rye dough is basically by a lower degree of polymerization. Pervades the wheat dough the adhesive spatially wraps the entire dough matrix while this does not occur in the rye-determined dough in this form. The Structure formation in the rye dough is primarily due to swelling and solution processes.

Under Texture is defined as the International Organization for standardization, ISO. the composition of those properties of a food whose origin is in the physical-structural Elements of the food lies, and the way these elements can be perceived by the physiological senses.

• a) Visuell, z. B, Form, Oberflächenbeschaffenheit,
• b) auditorisch, z. B. Knusprigkeit, Knackigkeit
• c) taktil durch statisch empfundene
• d) kinästhetisch durch dynamisch entstehende Eindrücke beim Brechen des Lebensmittels mit den Handen und beim Kauen im Mund.

Sensonsch the texture is captured with the following senses:

• a) visually, z. B, shape, surface texture,
• b) auditory, z. B. crispness, crunchiness
• c) tactile felt by static
• d) kinaesthetically through dynamically created impressions when breaking the food with the hands and when chewing in the mouth.

at Meat-bakery and pasta is the kinaesthelic texture collection usually the most important type of perception

Meat products are mostly disperse, multiphase xerogels. Sausage can also be considered as disperse phases in a released continuous fluid. Sausages often arise from pasty disperse systems, which are transformed into solid bodies by thermal processes, drying, fermentation. This forms a structure that gives them strength. The destruction of the structure during chewing by mechanical forces is irreversible and leads to comminution. In addition to elasticity and strength, viscoelastic and plastic properties are usually present, which give the meat product a complicated deformation behavior. The fundamental character tion of the deformation behavior can be detected by special measurement methods.

Under Cohesiveness is the parameters of brittleness, Toughness, rubberiness.

Measurement

to Measuring the texture, there are different measuring tools, eg. B. shearing tools after Warner Bratzler or Kramer-Scherzelle.

The Shear force measured in this way provides information about the bite resistance and is typically 30 to 100 for meat products N measured with the Warner Bratzler shear cell

One Another important parameter is the elasticity of the samples. Between 30 and 200 N / mm2 it is generally perceived as optimal, as this is neither perceived as rubbery, nor perceived as soft becomes

Further Measurement parameters can be torsional shear stress, torsional shear strain Initial shear modulus, hardness, compression

Because of Of the different influences, it makes sense comparative measurements perform. However, always keep in mind that a reading can only play a part of the properties

The sensory evaluation of the samples may include, among others, the following parameters:
Bite, toughness cohesiveness, chewable texture

It may be useful to make products where, for example on the one hand added meat or flour to fruits and / or vegetables on the other hand, the vegetables are dried before being made and the withdrawn water is optionally added again during production becomes. The measured values are then sorted in ascending order. If same-minded change the measured value of the meat product, the baked good or the pasta, which was produced according to the new method is less than that the comparison sausage with vegetable addition without drying supplies this is an indication that the consistency of the sausage, according to the new method was similar to the comparative food is.

meat products Baking and pasta are also used by the consumer because of your particular Consistency and texture appreciated. For meat products forms the meat protein (myosin) is a characteristic network from, the meat products when eating a characteristic bite and mouthfeel. It also prevents it Jelly and fat heel.

at Baked goods from wheat, the glue forms a protein network, the Structure of bakery products from rye is formed among other things pentosans.

vegetables are also structurally-forming polymers. These consist predominantly from polysaccharides. Depending on the sugar components involved and linking together these compounds, especially in hydrated form not so in the meat protein scaffold, Glue framework or pentosan framework be integrated that a consistency arises, the traditional meat-baking or meat products equivalent.

Become Ingredients not useful in this complex Integrated system will receive products of differing consistency. Therefore it was not possible so far with meat products more than 20-25% vegetable portion and baking and pasta Produce with more than 50% vegetable content in texture and consistency comparable to conventional meat products are.

Known Products are the vegetables in lumpy form or in small quantities for flavoring as a powder.

Further EP0683987 describes a meat product with a high proportion of vegetables, in which the vegetables are mostly added in pieces

Of the Term "homogeneous food preparation" is used to refer to a To refer to a mixture that is a stable, integrated mass, at the crushed meat or flour, and the added Vegetables are crushed so much that the ingredients no longer visually recognizable. It goes without saying even that in this preparation lumpy ingredients, like cheese, nuts, cereals, vegetables, fruits can be incorporated.

Of the Term vegetable content is used here as a sum of Vegetable ingredients including before or in the production of extracted water.

the Consumers are well aware of this approach, as in prepackaged in accordance with the labeling requirements, provided that the quantity Fruits and vegetables 100%, exceeds the indication in weight of the production of 100 grams used in the final product or ingredients

Surprisingly, it has been found that it is possible to produce meat-containing products with more than 25% fruit / vegetable content, having a sausage-like consistency and producing bakery and pasta with more than 50% vegetable content, when removing water from the product before or during production and, optionally, in the production is wholly or partially added again.

In certain formulations may be advantageous water binding But adding a lot of it is enough sensory not negative and comparable with meat products produces sensory properties.

vegetables with a starch content of more than 50% in the dry matter, however, potatoes and peas are alone for the invention not usable because of the rheological and sensory properties worsen and an undesirable of conventional Meat products or baking and pasta deviating mouthfeel produce. Because of this, the use of these vegetables not the subject of this invention alone.

Certain Vegetables and fruits are not suitable because they are great Contains quantities of fruit acids. Meat that for the production used by meat products typically has a pH of about 6. The isoelectric point is about 5.2. Around a meat product with the desired texture available It is necessary to adjust the pH of the mixture over To hold 5.5. Are vegetables and fruits with a high natural content of fruit acids can be used the pH of the mixture falls below 5.5. This can be, for example with citrus or sorrel, if these have a pH of less than 4.5 have to be the case. The defect can be remedied in the alkalizing substances, such as certain phosphate salts, and / or Carbonates and / or foods with higher pHs used be and / or the substances in admixture with other inventive Fruits / vegetables are used and so the pH is lowered less becomes.

at certain raw sausage varieties is a reduction in pH below 5.5 desired after filling and product typical. However, to produce a typical texture, the pH reduction must be slow take place and after the mixture bottled in envelopes has been. It goes without saying that with raw sausages the pH of the mixture only at the time of mixing over 5.5 must lie.

consumer preferences can vary in texture and texture on different Markets vary, therefore, the type of vegetables can or the mixing ratios vary.

Of course The vegetables can also be heat-treated before dehydration become. It can be beneficial to the vegetables after dehydration and crush before adding

The Selection of vegetables can also be characterized by the taste preferences of the consumer

Next sliceable products, such as cooked and raw sausage also spreadable meat products, such as liver sausage produced become

to Shredding can be done by conventional crushers be used. If necessary, the water can help prevent temperature increases when crushing is required to be added in the form of ice.

Advantageous can also be produced in which animal fat be replaced by vegetable fats or products with one low fat content

The Invention provides products that have a high Proportion of fruit and / or vegetables included. The products contained in relation to the fresh weight of meat products in the crushed More than 25% of vegetables and / or fruit and in the case of and pasta at least 50% vegetable and / or fruit related on the fresh weight, and characterized in that the Vegetables and or fruits before or during the production of water is withdrawn and this optionally in the production entirely or partially added again. The invention Products have essentially the same appearance, the same structure, the same consistency and the same water and fat binding capacity like traditional

meat product or Baked goods and pasta The invention further relates to Process for the preparation of a meat-containing product with a vegetable component of more than 25% of vegetable-based baked goods or vegetables Pasta with more than 50% vegetable ingredients. The vegetable ingredients become in a homogeneous consistency without sensory perceptible Brought particles. Piece-like particles can additionally be incorporated.

It come all kinds of fruits or vegetables or mixtures in question, who are capable of dehydration before or in the production in connection with meat protein or Wheat gluten or rye pentosan with wurstiger, bakery-like or pasta-like consistency.

Have proven to be particularly suitable:
Zucchini eggplant salad asparagus spinach broccoli leek paprika red beet apple apricot peaches banana rhubarb

When Particularly advantageous are selected combinations made from vegetables and or fruits.

Not suitable is the sole or in a proportion of more than 75% of fruit / vegetable use of fruits and vegetables, containing more than 50% starch in the dry matter, like potatoes

When Even more advantageous combinations have proved that the meat or do not significantly affect bread taste

When other ingredients can also be added: salt nitrite pickling salt functional vegetable proteins phosphates spices fiber substances Nuts cereals.

• 1) zerkleinertes Fleisch
• 2) Gemüse und/oder Obst in einen Anteil von mehr als 25% in der homogenen Phase, wobei das Wasser vor dem Mischen ganz oder teilweise entzogen wurde und bei der Herstellung fakultativ ganz oder teilweise wieder zugesetzt wird.
• 3) weitere technologisch notwendige Stoffen wie Salz Kutterhilfsmittel
• 4) wahlweise einen oder mehrere weitere Bestandteile

The invention comprises in one aspect a vegetable and / or fruit and meat-containing product which consists of a mixture of:

• 1) minced meat
• 2) vegetables and / or fruit in a proportion of more than 25% in the homogeneous phase, wherein the water was completely or partially withdrawn prior to mixing and in the production optionally completely or partially added again.
• 3) other technologically necessary substances such as salt cutter auxiliary
• 4) optionally one or more further constituents

Of the Water content of the product can after mixing by heating or drying, e.g. B. in the production of raw sausages be reduced again without that the properties are lost

It It goes without saying that the mixing ratio in a special product may depend, among other things of the desired sensory expression

In One embodiment is used as a vegetable asparagus in an amount that gives the product a typical asparagus flavor gives.

According to the invention it is possible to produce meat products in a portion contain a lot of vegetables that are the 100 g-200 g fresh vegetable weight by: the proportion of water added after production below the original one Amount remains.

The Products have similar sensory and physical characteristics usually associated with traditional comparison foods become.

Steps:

• Selection of vegetables and / or fruit
• The vegetables and or the fruits become coarse or fine crushed and water removed or dried. This can be done at room temperature carried out, but also at elevated temperature or by Freeze-drying. After the dehydration can be further crushed become.
• The thus treated vegetables and / or fruits become one Meat from the model may be added through other technologically necessary ingredients, salt, phosphate and ascorbate added. The previously withdrawn amount of water is optionally completely or partially added in the form of ice or frozen Concentrate used
• The model meat is bottled in canned jars and brewed.
• The cut-resistant mass thus obtained is standardized compared to which the same amount of vegetable was added or with a corresponding amount of meat were produced.

The assessment is carried out by test persons with special consideration of the following parameters
cut resistance
texture
taste
jelly
fat paragraph
Appearance

• 1) Mehl
• 2) Gemüse und/oder Obst in einen Anteil von mehr als 50% in der homogenen Phase, wobei das Wasser vor dem Mischen ganz oder teilweise entzogen wurde und bei der Herstellung ganz oder teilweise wieder zugesetzt wurde.
• 3) weiteren technologisch notwendigen Stoffen wie Salz
• 4) wahlweise einen oder mehrere weitere Bestandteile

In a further aspect, the invention comprises a vegetable and / or fruit and farinaceous product which consists of a mixture of:

• 1) flour
• 2) vegetables and / or fruit in a proportion of more than 50% in the homogeneous phase, wherein the water was completely or partially withdrawn prior to mixing and was added in the preparation wholly or partially.
• 3) other technologically necessary substances such as salt
• 4) optionally one or more further constituents

Of the Water content of the product can after mixing by heating or drying can be reduced without the properties being lost

It It goes without saying that the mixing ratio in a special product may depend, among other things of the desired sensory expression

According to the invention, it is possible to produce baked goods which contain in one portion a quantity of vegetables containing the 100 g-200 g of vegetables fresh weight by keeping the proportion of water added after the preparation below the original amount.

The Products have similar sensory and physical characteristics which are usually associated with traditional baked goods.

Steps:

• Selection of vegetables and / or fruit
• Vegetables and / or fruits are roughly crushed and water removed or dried. This can be done at room temperature carried out, but also at elevated temperature or by Freeze-drying. After the dehydration can be further crushed become.
• The thus treated vegetables and / or fruits become one Model dough made of flour optionally supplemented by further Technologically necessary ingredients, table salt, yeast The previously withdrawn Amount of water is optionally used in whole or in part the concentrate
• The model dough is filled into molds and heated
• The thus obtained cut-resistant product is treated with a standard compared the same amount of vegetables without dehydration was added or prepared with an appropriate amount of flour were.

The assessment is carried out by test persons with special consideration of the following parameters
cut resistance
texture
taste

embodiments

Embodiment meat product 40% vegetables (traditional recipe)

Radish, Zucchini, iceberg lettuce, and apple are provided and crude crushed. A subset is dried at 50 ° C and finely ground, the other subset into a high speed mixer finely chopped and frozen.

recipe

• 270 g of lean beef
• 540 g of lean pork
• 300 g of bacon
• 736 g of ice cream
• 40 g vegetable concentrate, iceberg lettuce, spinach, broccoli, Apple made from 800g fresh vegetables / fresh fruits
• 40 g of nitrite pickling salt
• 0.5 g of ascorbic acid
• 10 g seasoning (pepper, nutmeg, ginger

The chilled lean meat is put together in a table cutter with the vegetable-fruit powder, salt, ascorbic acid and nitrite curing salt on dressing, and then 1/3 of ice and seasoning added. Subsequently the fatty tissue is added and continued on bandage gekuttert. After adding the remaining ice up to 14 ° C finished kuttered.

Comparative sausage 1

• 400 g of lean beef
• 830 g of lean pork
• 300 g of bacon
• 400 g of ice cream
• 40 g of nitrite pickling salt
• 0.5 g of ascorbic acid
• 10 g seasoning (pepper, nutmeg, ginger

The chilled lean meat is put together in a table cutter with the salt, ascorbic acid and nitrite pickling salt chopped on dressing, and then 1/3 of the ice, the seasoning. Subsequently, the fatty tissue is added and further chewed on dressing. After adding the remaining ice is chilled to 14 ° C.

Comparative sausage 2

• 270 g of lean beef
• 540 g of lean pork
• 300 g of bacon
• 800 g of vegetables, finely chopped, frozen (iceberg lettuce, Spinach, broccoli, apple)
• 40 g of nitrite pickling salt
• 0.5 g of ascorbic acid
• 10 g seasoning (pepper, nutmeg, ginger

The chilled lean meat is put together in a table cutter with the salt, ascorbic acid and nitrite pickling salt on dressing, and then 1/3 of the frozen vegetables and the seasoning added. Subsequently, the Adipose tissue added and further chewed on bandage. After adding the remaining frozen vegetables to 14 ° C finished kuttered.

All Products were filled in jars, 30 min at Redone 55 ° C and cooked at 80 ° C for 45 min.

The Product was used by all test persons as in texture cut resistance, Consistency, taste, bite and mouthfeel of the comparison sausage 1 assessed accordingly

Compare sausage 2 did not get sliced and had spongy points Grease and jelly heel

2) embodiment

iceberg lettuce Rocket, aubergine, melon are prepared and roughly minced. A subset is dried at 50 ° C and finely ground, the Other subset finely minced into a high speed mixer and frozen.

recipe

• 330 g of lean beef
• 660 g of lean pork
• 360 g bacon
• 552 g of ice cream
• 32 g powder (iceberg lettuce rocket, eggplant, melon made from 600 g fresh product)
• 40 g of cooking salt
• 0.5 g of ascorbic acid
• 10 g seasoning (pepper, nutmeg, ginger nitrate-reducing Starter cultures previously reacted

The chilled lean meat is put together in a table cutter with the vegetable powder, salt, ascorbic acid and Nitrite curing salt on dressing, and then 1/3 of the Ice and the seasoning added. Subsequently the fatty tissue is added and continued on bandage gekuttert. After adding the remaining ice up to 14 ° C finished kuttered.

Comparative sausage 1

• 364 g of lean beef
• 728 g of lean pork
• 458 g bacon
• 400 g of ice cream
• 40 g of nitrite pickling salt
• 0.5 g of ascorbic acid
• 10 g seasoning (pepper, nutmeg, ginger

The chilled lean meat is put together in a table cutter with the salt, ascorbic acid and nitrite pickling salt chopped on dressing, and then 1/3 of the ice, the seasoning. Subsequently, the fatty tissue is added and further chewed on dressing. After adding the remaining ice is chilled to 14 ° C.

Comparative sausage 2

• 330 g of lean beef
• 660 g of lean pork
• 360 g bacon
• 600 g of vegetables frozen finely minced peas corn iceberg lettuce Apple,
• 40 g of nitrite pickling salt
• 0.5 g of ascorbic acid
• 10 g seasoning (pepper, nutmeg, ginger nitrate-reducing Starter cultures previously reacted

The chilled lean meat is put together in a table cutter with the salt, ascorbic acid and nitrite pickling salt on dressing, and then 1/3 of the frozen vegetables and the seasoning added. Subsequently, the Adipose tissue added and further chewed on bandage. After adding the remaining frozen vegetables to 14 ° C finished kuttered.

All Products were filled in glasses, 2 hours at Fermented at 45 ° C for 30 min at 55 ° C and cooked at 80 ° C for 45 min.

The Products are judged by test subjects texture, cut resistance, Taste, bite, elasticity and color

The Product was used by all test persons as in texture cut resistance, Color, taste, texture, bite and mouthfeel of the comparison sausage 1 assessed accordingly

Compare sausage 2 did not cut into slices and had a spongy texture and showed fat and jelly heel.

3) embodiment

• Brot 1 500 g Mehl werden 330 g Wasser und Salz und Hefe zugefügt und geknetet
• Brot 2 500 g Mehl werden 330 g der Gemüse/Obstmischung der zuvor Wasser entzogen wurde und Salz und Hefe zugefügt und geknetet
• Brot 3 500 g Mehl werden 660 g Gemüse/Obstmischung und Salz und Hefe zugefügt und geknetet.

Rocket salad rocket, aubergine, melon are prepared and roughly minced. A subset is withdrawn at 50 ° C 50% of the water and finely crushed with a high-speed mixer and finely ground, the other subset finely crushed in a high-speed mixer and deep-frozen.

• Bread 1 500 g of flour are added to 330 g of water and salt and yeast and kneaded
• Bread 2 500 g of flour are taken from 330 g of the vegetable / fruit mixture previously deprived of water and salt and yeast added and kneaded
• Bread 3 500 g of flour are added to 660 g of vegetable / fruit mixture and salt and yeast and kneaded.

After the dough rest, the dough is filled into molds and baked after another rest
Bread 1 and Bread 2 have a bread-typical consistency and are cuttable
Bread 3 deviates completely from this and can not be cut

QUOTES INCLUDE IN THE DESCRIPTION

This list The documents listed by the applicant have been automated generated and is solely for better information recorded by the reader. The list is not part of the German Patent or utility model application. The DPMA takes over no liability for any errors or omissions.

Cited patent literature

• - EP 0683987 [0027]

Claims (17)

Foods with a high vegetable and / or fruit content, characterized in that the vegetables and / or fruit before or during the production of water was completely or partially withdrawn and this optionally wholly or partially added during production and a product is produced, which has substantially similar properties as a traditional food. The proportion of fruit and / or vegetables is more than 25% for products containing meat, and more than 50% for products made using flour, each in the comminuted homogeneous portion. The vegetable / fruit content refers to the fresh weight. Not used are fruits / vegetables that contain more than 50% starch in the dry matter and more than 80% of the fruit and vegetables cut-resistant meat-containing food with a vegetable and / or fruit content of more than 25%, thereby that characterized the vegetables before making whole or partial water was withdrawn and this optionally completely or partially added during manufacture and a product is produced which is substantially comparable Properties has like a traditional meat product. cut-resistant baked goods with a vegetable and or fruit content of more than 50%, characterized in that the vegetables and or fruits before making whole or partially deprived of water and this optionally whole or partially re-added during production and a product is produced which is substantially comparable Properties has like a traditional baked good Pasta with a vegetable and or fruit content of more than 50%, characterized in that the vegetables and or fruit before production completely or partially deprived of water and this became optional in whole or in part the production is added again and produces a product which has essentially comparable properties as one traditional pasta Food according to one of the preceding claims characterized in that the vegetable-fruit composition selected by preparing a model food and in at least one of the following parameters more favorable properties produced as a food that does not produce water prior to manufacture was withdrawn: consistency mouthfeel bite fat paragraph jelly Food according to one of the preceding claims characterized in that the vegetable-fruit composition in a model food cheaper in at least one of the following parameters Properties produced as a food before manufacturing no water was withdrawn: Kramer shear force shear after Warner Bratzler Torsionsscherspannung Torsionscherdehnung compression Food according to one of the preceding claims characterized in that the vegetable-fruit composition is chosen so that you along with nitrate-reducing Microorganisms capable of producing a stable pickle color and to produce a pickle flavor Food according to one of the preceding claims characterized in that the vegetable-fruit composition is chosen so that the pH of the compilation about 4.0 and the pH of the food is less than 0.6 units is lowered or the additional alkalizing substances or foods with higher pH's can be added. Food according to one of the preceding claims characterized in that the vegetable-fruit composition consists of at least one of the following ingredients: zucchini Eggplant salad asparagus broccoli cabbage carrot leek paprika red Pray tomato apple apricot peaches banana Process for the production of foodstuffs with a high vegetable and / or fruit content, characterized that the vegetables and / or fruits before or during the production of water was completely or partially withdrawn and this optionally in whole or in part during manufacture is added again and a product is produced, the has essentially comparable properties as a traditional one Food. The fruit and / or vegetable content is for meat-containing products more than 25%, for products under Use of flour were produced more than 50% each in the crushed homogeneous proportion. The vegetable / fruit content refers to the fresh weight. Not used fruits / vegetables, which contain more than 50% starch in the dry matter more as 80% of the fruit and vegetable portion Process for the preparation of a sliceable meat-containing foodstuff containing a vegetable and or fruit content of more than 25%, characterized in that the vegetables before production completely or partially deprived of water and this optionally wholly or partially added during manufacture and a product is produced, which has substantially comparable properties as a traditional meat product. Process for producing a cut-resistant baked good with a vegetable and / or fruit content of more than 50%, characterized in that the vegetables and or fruits before the production of water was completely or partially withdrawn and this optionally in whole or in part during manufacture is added and a product is generated, which is substantially has comparable properties to a traditional baked good Process for producing a pasta with a Vegetable and / or fruit content of more than 50%, characterized that vegetables and or fruits before making whole or partial water was withdrawn and this optionally completely or partially added during manufacture and a product is produced which is substantially comparable Properties has like a traditional pasta Process for the preparation of a food after one of the preceding claims characterized that the vegetable-fruit compilation is selected is made by making a model food and in at least one of the following parameters produces more favorable properties as a food that has not been deprived of water before production has been: consistency mouthfeel bite fat paragraph jelly Process for the preparation of a food the preceding claims, characterized in that The Vegetables Fruits assortment in a model food in at least one of the following parameters more favorable properties produced as a food that does not produce water prior to manufacture was withdrawn: Kramer shear force Shear force to Warner Bratzler Torsionsscherspannung Torsionscherdehnung compression Process for the preparation of a food after one of the preceding claims characterized that the vegetable-fruit compilation so chosen is that the pH of the compilation is over 4.0 and lowered the pH of the food by less than 0.6 units or the additionally alkalizing substances or Foods with higher pHs can be added. Process for producing a foodstuff one of the preceding Claims characterized in that the vegetable-fruit composition consists of at least one of the following ingredients: zucchini Eggplant salad asparagus broccoli cabbage carrot leek paprika red Pray tomato apple apricot peaches banana