Dry vegetable noodle product made from 100% plant-based ingredients for quick preparation as a carbohydrate-reduced pasta alternative.

Abstract

A food product that dries or is in dried form and has a noodle-like geometry, comprising at least one vegetable base mass consisting exclusively of crushed vegetables, wherein the product is free from flour, starch, cereal products, animal components and artificial binders, wherein the vegetable mass is transformed into a noodle-like structure by a mechanical shaping process and subsequently dried under defined conditions to produce a storable product that is ready for consumption by rehydration or brief cooking.

Description

[0001] The invention relates to a dry, shelf-stable food product for use as a pasta-like cooking product, consisting entirely of vegetables or vegetable mixtures and in a typical pasta shape, in particular spaghetti shape. The product is manufactured without the addition of flour, starch, egg, or other dough or cereal components and serves as a purely plant-based, carbohydrate- and calorie-reduced alternative to conventional pasta.

[0002] To produce these products, the selected vegetables, preferably carrots, zucchini, beetroot, or pumpkin, are first mechanically shredded and formed into an elongated, noodle-like shape, for example, by spiralizing, extrusion, or cutting. In the subsequent processing stage, the formed vegetables are gently dried under defined temperature and humidity conditions, with temperatures below 70 °C being preferred to preserve the natural nutrients, color characteristics, and texture as much as possible. Purely plant-based additives, particularly apple fiber, alginate, or pectins, can be added at a concentration of less than five percent of the total weight to stabilize the shape and texture.

[0003] The final product is in a stable, dry form, resistant to breakage, storable at room temperature, and can be kept for several months without refrigeration. Preparation involves brief boiling or soaking in hot water, with rehydration typically taking between two and five minutes. This combination results in a product that is comparable to conventional pasta in appearance, texture, and application, while being entirely plant-based and additive-free.

[0004] The key inventive difference from the prior art lies in the fact that the product is not formed from vegetable extracts, vegetable powders, or starchy mixtures, but from real, finely chopped pieces of vegetables with a defined structure. A gentle drying process results in a stable, ready-to-cook dry form. The product requires no flour base, no animal-based binders, and no preservatives. It is gluten-free, vegan, and suitable for diets such as low-carb, keto, or paleo. Due to its pure vegetable base, it is also particularly suitable for people with food intolerances and for children's diets.

[0005] The preferred shape is spaghetti-like; however, other geometric shapes such as ribbon noodles, spirals, short pieces, or flat strips are also possible, provided that the product retains its storable drying properties and rapid rehydration. The product can be packaged in bundles, loose, or in predefined portions, preferably airtight in recyclable paper or bioplastic bags. The protection covers both the composition and the manufacturing process, in particular the combination of the plant-based starting material, mechanical shaping, optional addition of plant-based additives, temperature-controlled drying, and subsequent rehydration.

[0006] The specific selection of vegetable types, the ratio of individual components, the type of shaping and the packaging formats are variable within the scope of protection, provided that the basic technical idea of ​​a completely plant-based, grain-free, dry-stored and quick-to-prepare pasta product is maintained.