DE202023101801U1 - Low-carbohydrate, high-protein and high-fiber dry pasta - Google Patents

Abstract

Dry pasta consisting of
- 35 - 55% by weight of ground legume seed, with the first at least 35% by weight being lupine flour and the remaining maximum 20% by weight being selected from the group consisting of lupins, soybeans, field beans, peas, lentils, kidney beans, quail beans, chickpeas, azuki beans, lima beans, peanuts, and mixtures thereof;
- 25-40% by weight protein;
- 10-15% by weight vegetable fibers;
- 2-5% by weight of gel-forming component; and water as residual moisture.

Description

The invention relates to a low-carbohydrate, high-protein and high-fiber composition based on legumes and cereals and the production of dried pasta in various forms from this composition. The low-carbohydrate, high-protein and high-fiber noodles produced are particularly suitable as a dietary food for weight reduction or are desirable as part of a diet suitable for diabetics and also preventively for maintaining health.

Conventional noodles contain an average of 72g carbohydrates, 12g protein and 4.8g dietary fiber per 100g dry product with a calorific value of approx. 350kcal. Such conventional noodles are usually made from durum wheat, soft wheat or spelt and optionally chicken eggs.

Conventional pasta consists primarily of easily digestible and therefore quickly available carbohydrates. The proportion of quickly available carbohydrates in conventional pasta means that blood sugar rises quickly after consumption and the body releases a corresponding amount of insulin. This stops fat burning for a long time, for example. This effect is absolutely counterproductive and therefore disadvantageous for any weight reduction, especially for a low-carb or keto diet. Diabetics must also avoid a rapid rise in blood sugar that is difficult to control in order to minimize damage to vessels and organs. It has also been medically proven that constant blood sugar peaks caused by readily available carbohydrates are harmful to healthy people and that these blood sugar peaks should therefore be avoided as often as possible in order to stay healthy and not develop prediabetes.

Since noodles or pasta are a main component of many dishes in European cuisine, there has long been a desire and need to provide noodle substitute products that have changed nutritional values and, in particular, reduced carbohydrate content.

• BenFit: 25g Kohlenhydrate, 3g Fett, 30g Eiweiß, 30g Ballaststoffe, 307 Kcal.
• Shape Republic: 20g Kohlenhydrate, 3,9g Fett, 46g Eiweiß, 14g Ballaststoffe, 327 Kcal.
• Feeling ok: 12,3g Kohlenhydrate, 4g Fett, 55g Eiweiß, 15g Ballaststoffe, 335 Kcal.
• CarbZone Proteinpasta: 14g Kohlenhydrate, 3g Fett, 60g Eiweiß, 8g Ballaststoffe, 340 Kcal.
• Ciao Carb: 14g Kohlenhydrate, 3g Fett, 60g Eiweiß, 11g Ballaststoffe, 342 Kcal.
• Foodspring: 25g Kohlenhydrate, 3,8g Fett, 50g Eiweiß, 10g Ballaststoffe, 350 Kcal.
• KoRo Linsennudeln: 50g Kohlenhydrate, 5,5g Fett, 26g Eiweiß, 14g Ballaststoffe, 381 Kcal.

There are already low-carb pastas on the market. Some examples are listed here and sorted by their nutritional values based on 100g of dry goods:

• BenFit: 25g carbohydrates, 3g fat, 30g protein, 30g fiber, 307 kcal.
• Shape Republic: 20g carbohydrates, 3.9g fat, 46g protein, 14g fiber, 327 calories.
• Feeling ok: 12.3g carbohydrates, 4g fat, 55g protein, 15g fiber, 335 calories.
• CarbZone Protein Pasta: 14g carbohydrates, 3g fat, 60g protein, 8g fiber, 340 kcal.
• Ciao Carb: 14g carbohydrates, 3g fat, 60g protein, 11g fiber, 342 calories.
• Foodspring: 25g carbohydrates, 3.8g fat, 50g protein, 10g fiber, 350 kcal.
• KoRo lentil noodles: 50g carbohydrates, 5.5g fat, 26g protein, 14g fiber, 381 calories.

Most of these products have the disadvantage that a large part of the ground legume seeds are selected from bean, lentil and/or pea flour, which means that there is a considerably strong taste of their own. Consumers often see this as a major disadvantage.

Another key disadvantage is that bean, lentil, or pea-based pasta easily breaks down or becomes mushy during cooking.

In addition, with the stated amounts of carbohydrates in the products mentioned, blood sugar continues to rise after consumption, not at the same rate as with conventional pasta, but still at a level that temporarily blocks fat burning.

There is also a type of 'noodle' called 'Shiritaki', which consists only of water and konjac flour made from the konjac root (devil's tongue). The nutritional values, especially the carbohydrate content, are very low in konjac noodles. However, this product reminds very little of conventional pasta. The noodles are preserved in water, have little taste of their own and sometimes smell of fish. The ready-to-eat consistency is rubbery and differs significantly from conventional pasta. In addition, the high glucomannan content causes bloating in many consumers. Therefore, for most consumers, these noodles are difficult to integrate permanently into everyday life.

There is also a vegetable-based noodle-like product made from palm hearts, which are made from the palm species Bactria gasipaes. These are also preserved in water and taste neutral. However, their consistency is in no way reminiscent of conventional noodles or pasta.

Also known are Asian glass noodles made from mung bean starch or Asian rice noodles made from rice flour. Both have a different consistency and nutritional composition compared to grain pasta. They have a very high carbohydrate content of 85g/100g.

It was therefore an object of the invention to provide an alternative which is actually a noodle substitute product that is comparable to conventional wheat pasta, which has a consistency and firmness to the bite typical of noodles and, moreover, has a pleasant taste.

The product should also be greatly reduced in carbohydrates, as well as high in protein and fiber, making it suitable for diabetics and all forms of low-carbohydrate nutrition.

This object is achieved by the features of claim 1. Advantageous configurations can be found in the dependent claims.

The dry pasta according to the invention is produced in particular by mixing water, possibly salt and the suitable ingredients specified according to the claim. This dough, which can then be pressed, drawn, shaped and/or cut into shape, can be processed fresh or dried: it constitutes the basic basis of the pasta or noodles according to the present application.

1. a) einer vermahlenen Leguminosensaat;
2. b) einer pflanzlichen oder tierischen Proteinquelle
3. c) einem pflanzenfaserhaltigen Ballaststoff, und
4. d) einer vermahlenen gelbildenden Komponente,

wobei diese Zutaten zu einem Teig verarbeitet werden, der je nach Rezept auch weitere Zutaten, wie Eier, Gemüse, Gewürzen, anderen Verarbeitungshilfen und ausgewählte Fettsäuren enthalten kann. Dieser Teig wird durch Walzen, Pressen, Ausstechen oder auf andere Weise in vielfältige Formen gebracht. Er wird keinem Gär- oder Backverfahren unterzogen, sondern für den Verzehr in kochendem Wasser gegart. Teigwaren bezeichnet man landläufig als Nudeln.For this purpose, the dry pasta according to the invention is made from at least

1. a) a ground legume seed;
2. b) a vegetable or animal protein source
3. c) a dietary fiber containing plant fibers, and
4. d) a ground gel-forming component,

whereby these ingredients are processed into a dough which, depending on the recipe, can also contain other ingredients such as eggs, vegetables, spices, other processing aids and selected fatty acids. This dough is formed into a variety of shapes by rolling, pressing, cutting, or other means. It is not subjected to any fermentation or baking process, but is cooked in boiling water for consumption. Pasta is commonly referred to as noodles.

• - 35 - 55 Gew.% vermahlene Leguminosensaat,
• - 25 - 40 Gew.% Protein;
• - 10 - 15 Gew.% pflanzliche Fasern;
• - 2 - 5 Gew.% gelbildende Komponente; und

Wasser als Restfeuchte.According to a preferred embodiment, the dry pasta according to the invention is made from at least:

• - 35 - 55% by weight ground legume seed,
• - 25-40% by weight protein;
• - 10-15% by weight vegetable fibers;
• - 2-5% by weight of gel-forming component; and

water as residual moisture.

In the context of the present application, components of the mixture are regularly listed without always explicitly adding that they are regularly “ground”, in other words components ground to flour.

In particular, the inventors have succeeded in providing a recipe for noodles that is not only greatly reduced in carbohydrates and also high in protein and dietary fiber, but is also firm to the bite and tasty. The product is therefore extremely suitable for dietary nutrition.

The nutritional values of the product on which the invention is based are calculated to be typically 3.2 g carbohydrates, 6.2 g fat, 45 g protein, 35 g roughage, 327 Kcal for 100 g dry goods. In comparison, the nutritional values of conventional pasta made from durum wheat semolina are typically 70.5 g carbohydrates, 1.2 g fat, 12.5 g protein, 5.1 g fiber, 348 kcal. (nutrition-calculator.de)

According to a preferred embodiment, the dry pasta according to the present invention consists of
- 35 - 55% by weight of ground legume seed, with the first at least 35% by weight being sweet lupine flour and the remaining proportion, i.e. a maximum of 20% by weight, being selected from the group consisting of sweet lupins, soybeans, field beans, peas, lentils, kidney beans , quail beans, chickpeas, azuki beans, lima beans, peanuts, and mixtures thereof.

It is also worth mentioning that improvements in taste can also be achieved by roasting the legume seeds to be used.

The ground legume flours are also advantageously selected from enzymatically inactivated flours or flours with low enzyme activity, in particular with respect to lipases and lipoxygenases. With conventionally ground legume seeds, it often happens that the oil they contain can become rancid if they are stored for a long time, for example at an average temperature of over approx. 25°C. This causes corresponding disadvantageous loss of taste, caused by enzymes contained in the flour. In the case of enzymatically inactivated flours or flours with low enzyme activity, the activity of the enzymes is advantageously reduced or deactivated. This means that there is no loss of flavor even if the flour is stored for a long time.

Suitable processes for the production of enzymatically inactivated flours or flours with low enzyme activity, such as. By exposure to heat for a sufficiently long time, are familiar to the person skilled in the art. In the event of possible inactivation by heat (roasting), an increased palatability of the flour and its processing products is advantageously achieved at the same time.

Sweet lupine flour is preferred in the invention and is rich in essential amino acids to provide the human body with vital proteins. It also has a high fiber content and is low in carbohydrates and fat. The sweet lupine flour for the invention is enzyme inactive by roasting and floury in taste.

Typically, dry pasta according to the invention contains not only 35% by weight of ground legume seed, but other recipes contain a proportion of sweet lupine flour which corresponds to at least 38, 40, 42, 43, 45, 48, 50, 52, 54 or 55% by weight.

The proportion of additional or alternative legume flours may vary and is limited by any taste and undesirable overpowering. In addition, it should be noted that with more than 20% by weight of the alternative legume seed selected from the group consisting of soybeans, field beans, peas, lentils, kidney beans, quail beans, chickpeas, azuki beans, lima beans, peanuts, and mixtures thereof, the consistency of the pasta suffers and disintegrates during or after cooking in the water.

According to the preferred embodiment, the dry pasta also contains 25-40% by weight of protein, which is selected from vegetable and/or animal protein sources. If the dry pasta is made from or with vegetable protein, this is isolated from the group consisting of gluten-containing cereals, wheat, barley, rye, oats, spelt, rice, khorasan wheat, and mixtures thereof.

It is preferably gluten. In particular, gluten or wheat gluten, ie isolated and/or purified gluten or wheat protein, is a preferred component because gluten gives the pasta described here a pleasant mouthfeel.

If the dry pasta is made from or with animal protein, this is selected from whole egg, egg yolk, egg white powder, dried whole egg powder and whey protein powder.

Typically, the proportion of protein in the dry pasta is almost 50% by weight, making it a high-protein noodle. Alternatively, according to other recipes, the dry pasta according to the invention contains 30% by weight, 35% by weight, 40% by weight, 42% by weight, 45% by weight, 47% by weight or 49% by weight.

According to the preferred embodiment, the dry pasta also contains at least 10-15% by weight of plant fibers, which are selected from the group of plant or plant fiber-containing dietary fibers consisting of seed shells, fruit shells, stalks or husks. In particular, the preferred vegetable fibers are selected from the fibers and crude fibers of oat, barley, wheat, rye, spelt, millet, corn, rice, pea, citrus, cocoa bean, apple, potato and mixtures thereof.

In the context of the present application, the term “plant-fiber-containing dietary fiber” refers to a by-product of a seed product or of seed-bearing products and includes seed shells, fruit shells, culms or husks. In particular, this definition is understood to mean seed shells, fruit shells, stalks or husks of seed plants selected from the group consisting of oats, barley, wheat, rye and peas. The definition also includes fibers or raw fibers from, for example, apples, potatoes, citrus fruits and also microcrystalline cellulose and mixtures of all of the above.

Alternatively, according to individual recipes, the dry pasta according to the invention contains 11% by weight, 12% by weight, 13% by weight, 14% by weight, 15% by weight or values in between of vegetable fibers.

In the context of the invention, it has been shown in particular that the addition of these plant fiber-containing dietary fibers contribute significantly to improving the structure and consistency of the pasta.

For example, in an embodiment with a lower gluten content in the mixture according to the invention, it was found that the use of citrus fibers from citrus fruits has proven to be advantageous which, after the addition of aqueous liquid in the dough, exhibit good binding properties similar to gluten. This also made it possible to reduce the proportion of ground gel-forming component used, which is described below.

According to one embodiment, the dietary fiber containing plant fibers is oat fibers. Oat fiber is made from the oat hulls. They are not to be confused with bran or oat spelled edible bran, which are generated from mill by-products. The oat shells according to the invention are not as in the production of Oat bran (oat bran) or oat spelled bran (oat spelled bran) are only subjected to milling. Rather, they are processed in a complex and gentle thermophysical process and have a higher fiber content than conventionally produced oat bran or oat spelled bran. As a result, the content of vitamins, minerals and trace elements such as iron, zinc, potassium and selenium is largely retained.

Oat fibers represent the ideal dietary fiber for producing the pasta according to the invention. They have a neutral taste and have a good swelling capacity, so that they offer a decisive added value in terms of nutritional physiology. In particular, they contribute to a good intestinal filling and thus ensure the efficient functioning of normal digestion while at the same time reducing the transit times in the intestine. In addition, oat fiber delays absorption times and thus levels off an increase in blood glucose. In addition, oat fiber has a positive effect on digestion and bowel movements. Oat fiber also contains beta-glucan. Scientific studies show that it regulates or normalizes blood sugar, improves the feeling of satiety, has a positive effect on intestinal health, activates the immune system and lowers blood cholesterol levels.

According to further embodiments, the fiber length is also particularly decisive for achieving a pleasant structure and texture and said fiber length of the plant fiber-containing dietary fibers is given an average length in the micrometer range, namely from 15 μm to 50 μm, 15 μm to 40 μm, 15 μm to 35 μm, 15 µm to 25 µm, 20 µm to 25 µm or 25 µm to 35 µm.

According to one embodiment of the invention, the roughage containing plant fibers (oat fibers) has an average length of 30 μm (oat fibers OF30). In this invention, oat fiber serves as a framework that provides a stable structure to the product after preparation. This causes a very good bite property.

According to further embodiments, said fibers with an average length of 15 μm, 20 μm, 30 μm, 40 μm, 50 μm or mixtures thereof are used.

According to another embodiment, the proportion of vegetable fibers is supplemented with 2-5, 2.2-4.8, 2.7-4.2, 2.8-4.0% by weight of microcrystalline cellulose.

According to the preferred embodiment, the dry pasta also contains at least 2-5% by weight of a gel-forming component. The mixture according to the invention can contain at least one or more ground, gel-forming components.

Alternatively according to individual recipes, the dry pasta according to the invention contains 2.1% by weight, 2.5% by weight, 2.7% by weight, 2.9% by weight, 3% by weight, 3.1% by weight, 3, 5 wt%, 3.7 wt%, 4 wt%, 4.2 wt%, 4.3 wt%, 4.5 wt%, 4.6 wt%, 4.8 wt% %, 4.9% by weight or values in between of gel-forming component.

In the context of the present application, the term "gel-forming component" refers to a swellable natural polymer and is selected from ground seeds or seed products, e.g. Carob seeds, flea seeds, linseed, golden linseed, chia seeds, sunflower seeds, pumpkin seeds, apricot kernels, almond kernels, hemp seeds, plum kernels and mixtures of the aforementioned.

For example, chia seeds have a high swelling capacity. At the same time, the consumption of chia seeds has a positive blood sugar-lowering effect. In an alternative embodiment or optionally in addition, chia seeds can also be used whole due to their property of forming a gel-like polysaccharide layer around the outer seed coat when they come into contact with aqueous liquids (swelling), as is common in dough production for baked goods. When the chia seeds swell in a watery liquid, the polysaccharides escape from the interior of the chia seeds. The majority, however, remains connected to the outer seed coat, forming said gel-like polysaccharide layer.

According to an alternative embodiment of the mixture according to the invention, the "gel-forming component" contains gellan.

Another gel-forming component that can be used as an alternative is konjac flour, the raw material of which is glucomannan and which is obtained from the dried and ground rootstock of the devil's tongue. The polysaccharide forms a strong gel when combined with water, giving the invention the slightly flexible consistency of conventional pasta.

Glucomannan is considered a valuable dietary fiber and has a positive effect on the intestinal flora. In the small amount, there is also no risk of unwanted flatulence.

After shaping and drying the dry pasta according to the above proportions and Recipes can contain up to 2, 3, 4, 5, 6, 7, 8, 9.10% by weight of residual moisture.

The dry pasta according to the invention is thus a low-carbohydrate, high-protein and high-fiber product that is outstandingly suitable for dietetic nutrition.

The nutritional values of the invention are thus calculated for 100g of dry goods at 3.2g of carbohydrates, 6.2g of fat, 45g of protein, 35g of roughage, 327 Kcal. In comparison, the nutritional values of conventional pasta made from durum wheat semolina are typically 70.5 g carbohydrates, 1.2 g fat, 12.5 g protein, 5.1 g fiber, 348 kcal. (nutrition-calculator.de)

According to a further embodiment, the dry pasta also contains at least 3-10% by weight of fatty acids selected from the group of saturated or unsaturated fatty acids consisting of butter, olive oil, rapeseed oil, sunflower oil, safflower oil, palm oil and mixtures thereof.

Alternatively according to individual recipes, the dry pasta according to the invention contains 3.1% by weight, 3.5% by weight, 3.7% by weight, 3.9% by weight, 4% by weight, 4.1% by weight,4, 5 wt%, 4.7 wt%, 5 wt%, 5.5 wt%, 5.8 wt%, 6 wt%, 6.5 wt%, 7.0 wt%, 7.5 wt%, 8 wt%, 8.5 wt%, 9.0 wt%, 9.5 wt% or values in between of fatty acids.

While a fat content is not absolutely necessary for the production of conventional pasta, it has been shown that the consumer perceives the sensory change as a result of an increased fat content in a positive way. Nevertheless, the pasta according to the invention manages with minimal addition of other fats that are not already contained - e.g. in the dried whole egg as part of the protein component or e.g. the optional fresh egg yolk or lecithin (e.g. soya lecithin).

According to one embodiment, the mixture according to the invention thus contains a fat content of 3-10% by weight of the pasta. These values can be achieved without the addition of additional fat sources, because it must be taken into account that e.g. egg yolk or soy lecithin also influences the fat content.

In pasta, the values can be increased further by adding additional fat sources, namely by mixing them in during the preparation phases. These fats can be introduced by vegetable oils and/or animal fats, each acting as a fat source, selected from the group of pressed oils, e.g. olive oil, rapeseed oil, sunflower oil, safflower oil, or animal fats, e.g. butter or lard.

In addition to the taste, appearance and consistency of such greatly reduced-carbohydrate pasta, the ability to produce it industrially also plays a major role, because the dough must be made in such a way that it can be processed without problems in mechanical systems, thus enabling large-scale production. A dough that does not meet these requirements can at best be processed by hand and in small quantities in handicraft businesses.

In the case of large-scale, i.e. continuously machine-made pasta, a total carbohydrate content of less than 4% (wet weight %) has not yet been achieved, because in order to obtain the dough consistency required for large-scale processability, with known pasta it is not possible to rely entirely on the addition of Starch or cereal flours are avoided.

The doughs produced with the mixture according to the invention and the noodles produced from them are recipes which differ considerably from the conventional alternatives in terms of composition and processing, but even more so with regard to the advantageous nutritional balance.

The pasta produced is therefore suitable - if the usual amounts are consumed - for the supporting diet of diabetic patients, because consumption causes the blood sugar level in the human body to rise imperceptibly, so that diabetic patients can largely dispense with medication or insulin.

In addition, it is known that the dietary fibers used help to reduce the risk of diabetes, because they cause the usable carbohydrates to be broken down more slowly in the intestine and thus absorbed. This leads to a slow increase in blood sugar levels, which has a beneficial effect on the risk of diabetes. For healthy people, a constant blood sugar level also has a positive effect on maintaining health and avoiding a feeling of hunger that returns prematurely.

Furthermore, the pasta produced with the mixture according to the invention is also suitable for older people, who often have difficulties in covering their protein and/or dietary fiber requirements. And last but not least, athletes and people who want to keep fit can use the high-quality multi-component protein it contains to build muscle.

The inventors must be acknowledged without reservation that their high priority on achieving ideal nutritional values using natural raw materials and the simultaneous avoidance of additives such as artificial preservatives, flavor enhancers, emulsifiers and similar ingredients has led to a unique product, namely to a dry pasta product with reduced carbohydrates , is a product rich in protein and fiber and is ideal for dietary nutrition.

examples

Example 1:

• 35 % Süßlupinenmehl,
• 15 % Sojamehl
• 25 % Weizenkleber
• 15 % Haferfasern
• 3,0 % Konjakmehl
• (3% Restfeuchte)

A recipe according to the invention is based on the following ingredients:

• 35% sweet lupine flour,
• 15% soy flour
• 25% wheat gluten
• 15% oat fiber
• 3.0% konjac flour
• (3% residual moisture)

The ingredients are mixed together to form a stable dough, which is then formed into noodles of any shape or form. After the noodles have been dried, they can be prepared like conventional noodles by cooking them in slightly boiling water.

Example 2:

• 40 % Süßlupinenmehl,
• 5 % Sojamehl
• 5% Linsenmehl
• 35 % Weizenkleber
• 10 % Haferfasern
• 3,0 % Konjakmehl
• (ca 3% Restfeuchte)

A recipe according to the invention is based on the following ingredients:

• 40% sweet lupine flour,
• 5% soy flour
• 5% lentil flour
• 35% wheat gluten
• 10% oat fiber
• 3.0% konjac flour
• (about 3% residual moisture)

The ingredients are mixed together to form a stable dough, which is then formed into noodles of any shape or form. After the noodles have been dried, they can be prepared like conventional noodles by cooking them in slightly boiling water.

Example 3:

• 45 % Süßlupinenmehl,
• 5 % Kichererbsenmehl
• 30 % Weizenkleber
• 12,5 % Haferfasern
• 3,0 % Konjakmehl
• (5,5 % Restfeuchte)

A recipe according to the invention is based on the following ingredients:

• 45% sweet lupine flour,
• 5% chickpea flour
• 30% wheat gluten
• 12.5% oat fibers
• 3.0% konjac flour
• (5.5% residual moisture)

The ingredients are mixed together to form a stable dough, which is then formed into noodles of any shape or form. After the noodles have been dried, they can be prepared like conventional noodles by cooking them in slightly boiling water.

Example 4:

• 48 % Süßlupinenmehl,
• 30 % Weizenkleber,
• 13 % Haferfasern
• 3,0 % Konjakmehl
• (6 % Restfeuchte)

A recipe according to the invention is based on the following ingredients:

• 48% sweet lupine flour,
• 30% wheat gluten,
• 13% oat fiber
• 3.0% konjac flour
• (6% residual moisture)

The ingredients are mixed together to form a stable dough, which is then formed into noodles of any shape or form. After the noodles have been dried, they can be prepared like conventional noodles by cooking them in slightly boiling water.

The finished noodles of this or the previous example are suitable for the production of tasty noodle dishes with e.g. only 1.3% by weight usable carbohydrates, 20% by weight protein, 4.8% by weight fat, 14% by weight fiber and a calorific value of 133 Kilocalories, or 556 kilojoules.

example:

• 35 % Süßlupinenmehl,
• 5 % Sojamehl
• 12 % Linsenmehl
• 23 % Weizenkleber
• 15 % Haferfasern
• 3,0 % Konjakmehl
• (6% Restfeuchte)

A recipe according to the invention is based on the following ingredients:

• 35% sweet lupine flour,
• 5% soy flour
• 12% lentil flour
• 23% wheat gluten
• 15% oat fiber
• 3.0% konjac flour
• (6% residual moisture)

The ingredients are mixed together to form a stable dough, which is then formed into noodles of any shape or form. After the noodles have been dried, they can be prepared like conventional noodles by cooking them in slightly boiling water.

Example 6:

• 45 % Süßlupinenmehl,
• 5 % Sojamehl
• 3 % Erbsenmehl
• 30 % Vollei
• 14 % Haferfasern
• 3,0 % Konjakmehl
• (4% Restfeuchte)

A recipe according to the invention is based on the following ingredients:

• 45% sweet lupine flour,
• 5% soy flour
• 3% pea flour
• 30% whole egg
• 14% oat fiber
• 3.0% konjac flour
• (4% residual moisture)

The ingredients are mixed together to form a stable dough, which is then formed into noodles of any shape or form. After the noodles have been dried, they can be prepared like conventional noodles by cooking them in slightly boiling water.

This recipe is particularly suitable for large pasta or dough sheets.

Claims (14)

Dry pasta consisting of - 35 - 55% by weight of ground legume seed, with the first at least 35% by weight being lupine flour and the remaining maximum 20% by weight being selected from the group consisting of lupins, soybeans, field beans, peas, lentils, kidney beans, quail beans, chickpeas, azuki beans, lima beans, peanuts, and mixtures thereof; - 25-40% by weight protein; - 10-15% by weight vegetable fibers; - 2-5% by weight of gel-forming component; and water as residual moisture. Dry pasta according to claim 1 , the proportion of lupine flour being at least 38, 40, 42, 45, 48, 50, 52, 54% by weight. Dry pasta according to Claims 1 - 2 , wherein the protein is selected from vegetable or animal protein sources. Dry pasta according to Claims 1 - 3 wherein the vegetable protein is isolated from the group consisting of gluten-containing grains, wheat, barley, rye, oats, spelt, rice, khorasan wheat, and mixtures thereof. Dry pasta according to Claims 1 - 4 , where the vegetable protein is gluten. Dry pasta according to Claims 1 - 5 , wherein the animal protein is selected from whole egg, egg yolk, egg white powder, dried whole egg powder and whey protein powder. Dry pasta according to Claims 1 - 6 , wherein the vegetable fiber is selected from the group of vegetable roughage consisting of seed shells, fruit shells, culms or husks. Dry pasta according to Claims 1 - 7 , wherein the vegetable fibers are selected from the fibers and crude fibers from oats, barley, wheat, rye, spelt, millet, corn, rice, peas, citrus fruits, cocoa beans, apples, potatoes and mixtures thereof. Dry pasta according to Claims 1 - 8th , whereby the proportion of vegetable fibers is supplemented with 2-5% by weight of microcrystalline cellulose. Dry pasta according to Claims 1 - 9 , wherein the gel-forming component is selected from the group consisting of ground or extracted extracts of konjac, alginate, gellan, agar, pectin, carrageenan, guar kernels, fenugreek seeds, locust bean kernels, psyllium, linseed, golden linseed, chia seeds, sunflower seeds, pumpkin seeds, apricot kernels, almond kernels , hemp seed, plum stone and mixtures thereof. Dry pasta according to Claims 1 - 10 , wherein the mixture further contains 3-10% by weight of fatty acids selected from the group of saturated or unsaturated fatty acids consisting of butter, olive oil, rapeseed oil, sunflower oil, safflower oil, palm oil, lecithin and mixtures thereof. Dry pasta according to one of Claims 1 - 11 characterized in that the composition has a nutritional composition of up to 4 g carbohydrates and up to 49 g protein per 100 g dry weight. Dry pasta according to one of Claims 1 - 11 characterized in that in the cooked and ready-to-eat pasta substitute product the insulin-inducing carbohydrate content is at most 2% by weight, based on the total weight. Dry pasta according to one of Claims 1 - 13 for use in dietetic nutrition and/or for use in blood sugar reducing nutrition in diabetes.