HRP920844A2 - A dry food product reconstitutable with cold or hot aqueous liquid and ess for making the same - Google Patents

Description

The invention relates to a dry nutritional product that can be reconstituted with a cold or hot aqueous liquid to obtain fruit juice, fruit soup, fruit juice, compote, a tasty soup containing pieces of vegetables or a meal for quick nutrition with a pulpy structure, containing additional starch and, optionally, further components for providing consistency and structure as well as at least one component of plant and/or fruit substance for providing taste and aroma (fruit substance) and for the process for the production of the mentioned product.

Dry products of the type described here have been known for many decades, and as far as their taste is concerned, for a long time they have exhibited a quality which can generally be described as completely satisfactory and only slightly, or not at all, different from the taste of corresponding beverages or foods or of nutritious components prepared by the housewife at home from fresh raw materials. However, preparations made from these well-known dry products are usually characterized by a smooth, homogeneous structure, which is actually often considered very desirable when considering that the housewife herself, when preparing this type of soup, sauce or similar in the kitchen from fresh substance, has the express intention of obtaining such a smooth, creamy consistency, which can essentially be attributed to the starch added to the product.

Added starches that are used for this purpose include, in addition to the so-called native starches, i.e. starches that are simply isolated from the plant and are in their pure form and therefore require a heating stage for gelation, the so-called pregelatized, i.e. starches that swell on cold, which can be produced in various ways, the most commonly used process being the roller drying process in which the starch is pregelatinized and roller dried at the same time, or it is pregelatinized in a separate phase and then subjected to roller drying.

However, in certain cases, such as when preparing homemade tomato sauce, hot apple sauce and apple compote or "potage", the housewife wants to achieve and actually achieves a pulpy texture or structure, which is an important criterion of organoleptic quality that is missing in the corresponding pulps, sauces etc. which today are prepared from dry products. Experts, who have of course been aware of this shortcoming for some time, have tried in many different ways to develop dry products that, in combination with aqueous liquids, give juices, sauces, soups, etc., with a pulpy structure that is similar to more or less finely processed vegetables or of the fruit in question, for example "tomato sauce", but a solution that satisfies in every respect has not yet been found.

Specifically, an attempt to solve the above problem by adding to the "non-starch components" this type of dry product from a gelatinized, cross-linked or powdered starch product with a high amylase content and heating this mixture to at least 72°C to cause swelling of the starch particles (US Pat. 3 443 964, 3 579 341 and 3 650 770), or a proposal to produce a dry product for "tomato drinks" by subjecting an aqueous mixture of tomato solids and gelatinizing starch materials whose starch to water ratio is chosen to allow only limited or partial gelatinization of starch grains, by the roller drying process (US Patent 4,031,266), were at best moderately successful.

The only really satisfactory solution to this problem known so far is based on the proposal to use at least as part of the additional starch the so-called "sponge starch" which is preferably mixed with water as a substance imregranium or incorporating the latter during the production of the sponge (German Patent 2 938 596). When reconstituted with hot water liquids, these famous dry products really give sauces, juices or compotes with a great pulpy texture, thus providing a perfect solution to the above problem. However, they have the following disadvantages:

a) the production of spongy starch takes time and is relatively expensive;

b) the stability of spongy starch during cooking is so severely limited that it slowly changes back to a normal starch paste so that the pulpy structure, which is pronounced at the beginning, gradually weakens and eventually disappears.

c) reconstruction with cold water fluids is often slow and incomplete.

Therefore, the aim of the present invention is to provide dry nutritional products of the above-mentioned type, which do not have the disadvantages of prior art, and in particular, which are equivalent to the best products known so far, i.e. to those containing additional starch at least partially in the form of spongy starch. Soups, sauces, compotes, etc. prepared from the products of the invention not only show a pulpy structure or texture that even experts, without aids, can hardly distinguish from the structure or texture of food prepared by a housewife at home from fresh vegetables and/or fruits , but are also better than products containing spongy starch in terms of structural stability during cooking and speed of reconstitution in cold aqueous liquids. Furthermore, the invention provides a process for the production of such dry nutritional products that is less expensive than the production of corresponding products based on spongy starch.

The object of the invention is achieved on the basis of the unexpected discovery that leguminous pre-gelatinized starches, such as those obtained by drying leguminous starch that has been gelatinized under "mild" conditions, e.g. by drying a suspension of native leguminous starch on a roller, are rehydrated in aqueous liquids not into a smooth starch salt or gel, but into a pulpy textured paste with a mushy structure.

A further finding is that although reconstitution in cold aqueous liquids is clearly faster and more complete, compared to spongy starch, the structure is still much more stable during cooking than the spongy gel structure.

Accordingly, the invention encompasses a dry nutritional product that can be reconstituted with a cold or hot aqueous liquid into a pulpy structured fruit sauce, juice, compote, porridge, soup or quick meal with tasty vegetables containing additional starch and, optionally, further thickening components and/or structure as well as at least one dry vegetable and/or fruit component for imparting flavor and/or aroma (fruit substance), which is characterized in that the additional starch contains at least partially leguminous pre-gelatinized cold-swelling starch.

Gelatinization "under mild conditions", as mentioned above, is intended to denote conditions similar to those normally present in roller drying, where, as is generally known, highly concentrated aqueous starch dispersions are gelatinized under substantially thermal conditions. conditions, i.e. without exposure to any high shearing forces, at temperatures which during the gelatinization phase do not significantly exceed 100°C and are then dried on rollers that are heated by steam.

The leguminous pre-gelatinized starches which according to the invention - at least partially - are used as additional starch, are easily rehydrated in an aqueous environment and in the presence of finely divided fruit substance even at room temperature, giving a product which, in relation to the organoleptic properties and especially the texture, is close similar to the pulp of the corresponding fruit pulp and does not lose such properties and texture even after prolonged cooking. Present in relatively small amounts, such starches give the finished product the characteristics of the pulpy structure of the invention.

Thus, in the simplest cases, it is sufficient to replace part of the normal starch that is normally present in known dry products as a thickening agent with leguminous pre-gelatinized starch. For this purpose, it is possible either to add previously prepared leguminous pre-gelatinized starch to the remaining components of the product or, preferably, to convert the leguminous starch "in situ" into leguminous pre-gelatinized starch. Fineness and volume of texturing can be relatively varied within wide limits by appropriate choice of grain size and amount of leguminous starch component used, fineness of texture being proportional to grain size and volume of texturing increasing as grain size becomes larger while the amount of leguminous pre-gelatinized starch remains constant. .

Some texturing can also be achieved by adding a fruit substance in the form of fruit pulp of the appropriate grain size which has been freeze-dried to a dry state or similar structure-preserving process. However, this component of the product, which can optionally be used for the purposes of the invention, is not only relatively expensive, but, even when the entire fruit substance is added in this form, does not by itself produce as pronounced a texturing effect as the leguminous pre-gelatinized starch proposed by invention.

As a rule, a pronounced texturing effect can be achieved by adding only part of the added starch in the form of leguminous pre-gelatinized starch, native starch and/or preferably spongy starch. In connection with this, it should be emphasized that obviously better properties for rehydration in cold water liquids and higher stability during cooking of leguminous pre-gelatinized starches, compared to spongy starches originating from other starches, are also characteristics of leguminous spongy starches. Thus, for the purposes of the invention, the leguminous pre-gelatinized starch may be fully or partially in spongy form.

Legume starches having an amylase content of 50 percent or more by weight, when used for the purposes of this invention, do not in themselves cause any problems, but they are neither necessary nor better than legume starches with a lower amylase content, so legume starches are preferred. gelatinized starches with an amylase content of no more than 50 percent by weight.

The amount of legume swelling starch in the total added starch content is approximately at least 50, preferably at least 70 and preferably at least 85 wt/wt% of the legume pre-gelatinized starch, unless the remaining added starch consists of spongy starch which also yields a pulp structure and/or if the dry product additionally contains other components that give a pulpy structure.

The most economical and at the same time the most reliable process for the production of fibrous pregelatinized starches, which is suitable for the purposes of the invention, is that of dispersions of preferably granulated leguminous starches dried on a roller. That is why dry nutritional products whose content of fibrous pre-gelatinized starch contains predominantly (preferably more than 70 and even more preferably at least 85 wt./wt.%) pre-gelatinized starch obtained by drying an aqueous dispersion of granulated leguminous starch on a roller are preferred.

It should be emphasized that the properties for reconstructing leguminous pre-gelatinized starches, which must be used for the purposes of the invention, can be further improved by so-called conditioning, i.e. heat treatment after drying, in which the optimal conditions (time and temperature) depend of course on the circumstances in a certain and experts can determine them empirically without any difficulty. When leguminous pre-gelatinized starches are produced by roller drying, the conditioning step is preferably carried out immediately after roller drying.

It is preferred that the total content of added starch present in the dry nutritional products of the invention lies in the interval of 2 to 98 wt./wt.% based on the total mass. It is clear that within this interval it becomes a preference depending on the nature of the product. For example, for a product containing tomato, the total content is preferably between 2 and 70, more preferably between 3.5 and 50, and most preferably between 5 and 25 w/w. based on total mass.

The texture-forming properties of the leguminous pre-gelatinized starches used in the dry nutritional products of this invention depend, inter alia, on the grain size which is preferably chosen to vary between 0.1 and 10, more preferably between 0.15 and 8, and most preferably between 0.2 and 6 mm, i.e. (usually flaky) starch particles pass through a sieve that has openings of the appropriate width (upper value) and are retained on such a sieve (lower value). Although the fruit substance of the dry nutritional products according to the invention can, as already mentioned, be present completely in the form of fruit powder, experience has shown that it is most convenient to add the largest part of it in this way and/or in the form of dry-frozen fruit pulp and, preferably, at least part is sorptively bound and/or preferably incorporated into the starch matrix, eg in the form of a spongy starch formulation (see German Patent 2 938 596).

Added starches, which are suitable for the purposes of the invention, can be not only starches in the literal sense of the word, but also those starchy materials known to be equivalent to these starches when used in household cooking, e.g. especially flours with high starch content.

According to the experience gained so far, in principle any type of leguminous starch can be used for the purposes of this invention. Legume pre-gelatinized starches derived from Phaseolus vulgaris, Phaseolius mungo (radiatus, Vigna radiata), Phaseolus cryantus, Phaseolus aconitifolius, Phaseolus lunatis, Bolishos lablab, Dolichos biflorus, Vicia faba L., Posphocarpus tetragonoglobus, Cicer arietum, Cajanus cajan, Vigna unguiculata (sinensis), Pisum sativum L. and/or Lens culinaris are particularly well adapted for the purposes of the invention.

As already mentioned, simply adding leguminous pre-gelatinized starch of the appropriate grain size to the dry product is sufficient. However, more often than not, it is convenient to use the so-called formulation of leguminous pre-gelatinized starches, i.e. fibrous pre-gelatinized starches in which one or several other components of the formulation, especially fruit(s), substance(s) are incorporated. eg impregnation of leguminous pre-gelatinized starch with a solution and dispersion of the component(s) in question, or, preferably, roller drying of an aqueous mixture, optionally slightly gelatinized, leguminous starch and the component(s) of the product to be incorporated. Particularly preferred for the purposes of this invention are dry nutritional products containing at least 5, preferably at least 20, and more preferably 50 wt/wt% fruit substance in the form of a leguminous pre-gelatinized starch formulation and optionally, a spongy starch formulation. Particularly suitable are leguminous pre-gelatinized starches containing 10 to 95, preferably 25 to 80, and most preferably 35 to 65 wt./wt.% starch.

As for the fruit substances that need to be incorporated into the dry nutritional products from this invention, it is emphasized that the addition should preferably be made to dry nutritional products that contain as a fruit substance tomato, apple, horseradish, orange, pear, apricot, raspberry, blackberry, currant , carrots, mushrooms, celery, leeks, cauliflower and spinach.

In summary, the product according to the invention comprising leguminous pre-gelatinized starch has the following advantages:

1. Leguminous starches that swell have a more or less neutral taste, which is especially important when they are used in combination with fruit substances that have a fine taste that is easily suppressed.

2. The fat content of leguminous starches is very low, which not only ensures good stability during storage, but also makes unnecessary the addition of stabilizers, such as phosphates, during roller drying, which is mandatory when using cereal starches with a high lipid content or of flour to prevent acidity.

3. When leguminous starches are used, it is not necessary to solve the texturing problem, as in known proposals, by choosing starches that are chemically cross-linked and thus limited by their swelling properties (US Patents 3,443,964 and 3,579,341), but it is also necessary that other components are obtained, for example those declared as additives under the provisions of the food law, such as microcrystalline cellulose. However, it should be emphasized that it is possible, if desired in specific examples, to use such additives as well as flour or other starches and that no major changes in the process or acceptance of defects in the finished product are necessary.

4. The leguminous pre-gelatinized starches and, therefore, the dry nutritional products of this invention have original instant properties, i.e. they show significant swelling properties in cold aqueous liquids so that no heating is required as, for example, with spongy starches to dehydrate easily and quickly . The leguminous pre-gelatinized starches which form the characteristic component of the dry nutritional products of the invention thus exhibit the same swelling behavior in cold water as "normal" pre-gelatinized starches.

5. The ability of leguminous pre-gelatinized starches to develop a pulpy structure after rehydration can be increased by the usual known conditioning phase, i.e. by heat treatment at an appropriately selected water content, whereby this phase, when the roller drying process is used, can conveniently be carried out after of a proper roller drying procedure, provided that the roller drying is carried out in such a way that the water content of the starch, when the film is removed from the roller, is the same as that required for the conditioning phase.

6. With leguminous starches it is possible to obtain products with a uniform appearance even when the added amounts of starches are very high, because unlike many known processes mentioned earlier, this invention not only enables the special production of a starch system that gives a pulpy structure, but also and the production of leguminous pre-gelatinized starch formulations, especially by drying the starch on a roller together with other product components, especially fruit and vegetable parts.

7. To achieve a good pulpy structure, it is mandatory that the leguminous pre-gelatinized starches show amylase contents greater than 50% (see US Patent 3,650,770). As illustrated in the examples, an amylase content of less than 40% is sufficient.

Pulp-textured systems can only be properly described by free evaluation and thus necessarily by subjective parameters (appearance, taste in the mouth, etc.). However, the following examples and comparative texts, which serve to illustrate the invention and its advantages, determine, in addition to the usual parameters such as particle size distribution (which should preferably be uniform), the following objective parameters that are intended to characterize pulpy textured products:

I Leftovers from cooking

For a given particle size distribution, the cooking residue provides a measure of the stability under standardized cooking conditions and the pulp structure of the reconstituted dry product. It is determined as follows:

15 g of the product to be tested is boiled in 500 ml of water for a specified period (2 or 10 minutes), after which the sample is poured through a sieve that has openings 500 micrometers wide and the residue on the sieve is measured and shown as "cooking residue" in Mr.

II Sediment

The sediment provides a measure of the adsorptive capacity in water or the swelling properties of the system in question and is determined as follows:

20 g of the dry product to be rinsed is heated in 250 ml of water, boiled and later centrifuged for 2 minutes at an acceleration of 1,400 to 4,000 g, after which the clear phase is separated and the wet sediment is weighed. Sediment is given as a percentage (mass of sediment based on the total mass of samples).

III Cold residue

The cold residue reflects the adsorptive capacity in water after 5 minutes of hydration with tap water or the cold swelling behavior and is determined as follows:

15 g of the dry product to be tested is allowed to swell in 500 ml of cold (room temperature) water for 5 minutes, after which the sample is poured through a sieve having openings 500 micrometers wide, and the residue on the sieve is weighed and reported as "cold residue ” in Mr.

Example 1

An aqueous suspension of 1.65 g of starch derived from smooth peas (amylase content approximately 34 wt./wt.%) in 3.35 kg of water is dried using a steam roller dryer at a heating steam pressure of 2 - 5 bar and at a rotation speed of 1 - 3 rpm (revolutions per minute) which corresponds to a film retention time of 10 - 30 sec.).

The dried film is crumbled and pressed through a sieve with openings 4 mm wide. The obtained leguminous pre-gelatinized starch was present in the form of "shells".

A mixture of these "legume pre-gelatinized starch shells" and tomato powder in a ratio of 1:1 was prepared in a cold or hot state (e.g. 20 g in 200 ml of water) and gave a ready-to-eat product (tomato sauce) with a good pulpy structure .

Even after reconstitution under sterilization conditions (45 min at 121°C), the preparation obtained in this way (80 per liter) still showed a very viscous pulpy structure.

Example 2

A mixture of 1.5 kg of smooth pea starch, 4.1 kg of tomato pulp (36° Bx corresponding to 1.467 kg D.D.), 2.2 kg of water and 50 g of citric acid is dried on a roller under the conditions described in Example 1 .

By reconstituting 20 g of the obtained dry product with 200 ml of boiling water, a ready-to-eat product with a good pulpy texture was obtained which, compared to the dry product (mixture) that was reconstituted in the same way as described in Example 1, showed much more homogeneity look.

To check whether the excellent properties of this product of the invention could indeed be mainly attributed to the use of pea starch, dry products were made in an analogous manner using potato starch. In order to improve their properties, these "control products" were subjected to conditioning treatment (solution) of different intensity at the end of the roller drying phase - The estimated properties of the values for the cooking residue of dry products from the invention and control products are shown in Table I below:

Table I

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* The maximum value can only be obtained after optimal conditioning at the end of the roller drying phase, which is not necessary when using smooth pea starch.

As can be seen not only from an arbitrary evaluation, but also from the measured values in Table I, the product, which is prepared from leguminous starch, according to the invention was clearly better in terms of pulpy texture than the control products made from potato starch.

Example 3

Example 2 was repeated using roller drying using the principle of an applicator roller instead of a load roller. In this way, a thicker "shell" was obtained, which had a positive effect on the mechanical stability of the pulpy structure of the reconstituted product.

Comparative test 1

"Tomato sponge" is prepared from potato starch as described in Example 1 of German Patent No. 2 938 596. This "sponge tomato" and the product from Example 2 were both boiled in water for 2 minutes at a concentration of 15 g/500 mol both.

As can be seen from Table II, both products after a cooking time of 2 minutes showed a comparable pulpy texture that matched the visual impression.

Table II

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The two dry products were also similar in their adsorptive capacity in water, which was determined via sediment.

However, the differences between the two comparative products become clear after prolonged cooking, with the known product from comparative Test 1 losing its coarse pulpy texture faster than that prepared from the dry product of the invention as described in Example 2.

Significant differences were also observed in cold swelling properties, as can be seen from Table III.

Table III

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The dry product of the invention thus showed much better behavior during rehydration in cold water than the known spongy starch formulation from German Patent No. 2 938 596.

Comparative test 2

In order to reveal the differences between the invention and the state of the art known from US Patent No. 3,650,770, Example 2 was repeated using corn amylo instead of smooth pea starch. For this purpose, a mixture of 1.5 kg of amy corn starch (50% amylase), 4.1 kg of tomato pulp (36° Bx corresponding to 1.476 kg D.S.), 50 g of citric acid and 2.2 of water is dried on a roller and crumbled as described in Example 1.

The resulting dry product was made by boiling (20 g/500 ml). The preparation thus obtained (shells in an almost clear fluid) looked more like protein coagulates. Because of its lack of water retention, this comparative product also showed less sediment than that made with smooth pea starch (see Table IV).

Table IV

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Thus, the measured values listed in Table IV strongly indicate that the amylocorn starch proposed in US Patent 3,650,770 for the production of pulp products, i.e. a starch having an amylase content of 50%, does not give dry products that can achieve the objective of the invention.

Comparative test 3

Example 2 is repeated using a mixture of 1.2 kg of amylo-maize starch (50% amylase) and 0.3 kg of potato starch instead of smooth pea starch and 1.5 kg of water to check whether dry products known of US Patent 3,650,770 be improved by reducing the proposed high percentage of amylase in them - to that value corresponding to the starch from smooth peas used in the examples or, in other words, whether the better properties of the product of Example 2, compared to the comparative Test 2 were a consequence of the type of starch used (starch from smooth peas) or simply a lower content of amylase.

Evaluation of the product made in this way by comparison with that obtained according to Example 2 (see Table V) shows that even when the total amylase content is reduced by the addition of potato starch to approximately 40%, this does not improve the amylo-maize starch proposed in UD Patent 3 650 770 in relation to its suitability for achieving the aim of the present invention, but the desired product properties can only be obtained with leguminous starches to be used according to the invention

Table V

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Example 4

1 kg of fresh mushrooms are crushed, mixed with 1.6 kg of pea starch and then dried on a roller under the conditions described in Example 1.

After rehydration of 20 g of obtained shells by adding 200 ml of hot water, a pulpy product with a characteristic mushroom smell was obtained.

Example 5

9 kg of leeks are pre-cooked for about 10 minutes, then crushed and mixed with 3.6 kg of pea starch. The resulting mass is dried on a roller under the conditions described in Example 1.

After rehydration of 20 g of the product by adding 200 g of hot water, a pulpy product with a characteristic smell of leeks is obtained.

Example 6

10 kg of frozen spinach is thawed, then 1 kg of pea starch and 600 g of commercial broth mass are mixed and everything is dried on a roller under the conditions described in Example 1.

After adding 20 g of the obtained husks to 200 ml of water and briefly heating the product, a product with the consistency and appearance of fresh cooked spinach and a good taste is obtained.

Example 7

10 kg of frozen frozen mashed raspberry mass is thawed. After 1.1 kg of pea starch is added, everything is dried on a roller under the conditions described in Example 1. 20 g of the husks obtained are rehydrated with 200 ml of water containing 20 g of sugar.

After adding boiling water to the husks, a pulpy homogeneous fruit sauce with a good taste is obtained. Further cooking is not necessary. When the pulpy texture is cooked, the product gradually shrinks. Water can be replaced with milk to give a product that is similar to porridge made from rye husks.

Claims (15)

1. A dry nutritional product that can be reconstituted with a cold or hot aqueous liquid into a pulpy structured fruit sauce, soup, juice, compote, porridge or meal containing a palatable plant, containing added starch, and optionally, further components to give consistency and/ or structure as well as at least one dry vegetable and/or fruit component (fruit substance) for providing flavor and/or aroma, characterized in that the added starch contains at least partially leguminous pre-gelatinized cold-swelling starch. 2. Dry nutrients of the product from claim 1, characterized in that the leguminous pre-gelatinized starch has an amylase content of at most 50 wt./wt.%. 3. Dry nutritional product according to claim 1 or claim 2, characterized in that at least 50, preferably at least 70 and even more preferably at least 85 wt./wt.% of the added starch is leguminous pre-gelatinized starch. 4. Dry nutritional product according to any one of claims 1 to 3, characterized in that the leguminous pre-gelatinized starch comprises predominantly, preferably more than 70, and even more preferably at least 85 wt./wt. pre-gelatinized starch that can be obtained by roller drying an aqueous dispersion of one or more granulated leguminous starches. 5. Dry nutritional product according to any one of claims 1 to 4, characterized in that it contains starch from Phaseolus vulgaris, Phaseolus mungo (radiatus, Vigna radiata), Phaseolus crysanthus, Phaseolus aconitifolius, Phaseolus lunatis, Dolichos as leguminous pre-gelatinized starch Lablob, Dolichos biflorus, Vicia faba L., Posphocarpus tetrafonolobus, Cicer arietum, Cajanus cajan, Vigna unguiculata (Sinensis), Pisum sativum L., and/or Len culina. 6. A nutritious dry product according to any one of claims 1 to 5, characterized in that it contains, on a total weight basis, from 2 to 98% of additional starch. 7. Dry nutritional product according to any one of claims 1 to 6, characterized in that the leguminous pre-gelatinized starch has a particle size of 0.1 to 50, preferably from 0.15 to 8 and even more preferably from 0.2 to 6 mm. 8. Dry nutritional product according to any one of claims 1 to 7, characterized in that at least part of the leguminous pre-gelatinized starch comprises at least one further component of the product, preferably a fruit substance, which is sorptively bound and/or preferably incorporated into the starch matrix (formulation of leguminous pre-gelatinized starch). 9. Dry nutritional product according to claim 8, characterized in that at least 5, preferably at least 20 and more preferably at least 50 wt./wt.% of the fruit substance is present in the form of a leguminous pre-gelatinized starch formulation. 10. Dry nutritional product according to claim 8 or claim 9, characterized in that the formulation of leguminous pre-gelatinized starch contains from 10 to 95, preferably from 25 to 80, and even more preferably from 35 to 65 wt./wt.% of starch. 11. Dry nutritional product according to any one of claims 1 to 10, characterized in that the fruit substance found in it is present at least partially in the form of fruit powder, dry-frozen fruit pulp and/or spongy starch formulation. 12. Dry nutritional product according to any of claims 1 to 11, characterized by the fact that as a fruit substance it contains the dry substance of tomatoes, apples, oranges, pears, apricots, raspberries, blackberries, currants, carrots, horseradish, mushrooms, celery, leeks , cauliflower or spinach. 13. Process for the production of a dry nutritional product according to any one of claims 1 to 12, by mixing the fruit substance with starch, and, optionally, flavoring agents, fillers and/or enhancers as well as, optionally, with further thickening agents, indicated in that at least part of the added starch is leguminous starch which, before, during or after mixing with one or several other components of the product, is at least partially converted into leguminous pre-gelatinized starch with a grain size of 0.1 to 10 mm by a known pre-gelatinization process under mild conditions and drying, after which, if necessary, size reduction follows. 14. The method according to claim 13, characterized in that pre-gelatinization is performed by drying on a roller. 15. The method according to claim 13 or claim 14, characterized in that the leguminous pre-gelatinized starch is subjected to heat treatment after drying.