CA2505350A1

CA2505350A1 - Method for producing hemp milk

Info

Publication number: CA2505350A1
Application number: CA002505350A
Authority: CA
Inventors: Emmerich Berghofer; Klaus Pollmann; Martina Traby; Christian Frenkenberger
Original assignee: Individual
Current assignee: Atb & G Frenkenberger Consulting-Trading GmbH
Priority date: 2002-11-14
Filing date: 2003-11-14
Publication date: 2004-05-27
Anticipated expiration: 2023-11-14
Also published as: RU2341093C2; ATE372683T1; ES2293044T3; EP1567017B1; WO2004043157A1; DE50308196D1; CA2505350C; ATA17202002A; AT414206B; AU2003283049A1; EP1567017A1; RU2005118089A

Abstract

The invention relates to a novel method for producing hemp milk, during the course of which hemp seeds are ground and mashed with water, the seeds are extracted by means of heated water, and the raw hemp milk obtained is separated from the solid particles of the hemp seeds. The inventive method is characterized in that: in order to obtain non-graying, pasteurizable and sterilizable hemp milk that does not have a bitter taste, once the hemp seeds have been steeped in water at between 15 and 50°C and washed, they are either a) ground while being heated to a temperature of between 80 and 90°C, whereupon extraction takes place at temperatures of below 80°C, or b) first ground at between 0°C and 80°C and then subjected to hot water pulping or extraction at temperatures of between 80 and 90°C, whereupon the raw hemp milk is separated from the okara containing protein moieties and hemp seed husk particles and is then supplied to the consumer, either directly in its fresh state, or after secondary treatment, pasteurization, heat sterilization or the like.

Claims

1. A method for producing hemp milk, in the course of which hempseeds are mashed with water and comminuted or ground, wherein an extraction of the seeds by means of heated water is effected in the course of the method, and the raw milk obtained is separated from the solid proportion of the hempseeds, characterized in that - in order to obtain hemp milk able to be pasteurized and sterilized which remains undiscolored, does not become gray and is free of a bitter flavor, - after soaking the hempseeds for five to twelve hours at a temperature in the range of 5 to 35°C in water and after washing, the soaked or mashed hempseeds are either - a) comminuted or ground under heating up to a temperature in the range of 80 to 90°C, after which extraction is effected at a temperature of below 80°C
or - b) are comminuted or ground first at a temperature of 0° up to 80°C in maximum, whereafter they are subjected to hot decomposition or extraction, optionally with hot water, at a temperature in the range of 80° to 90°C, - after which separation is effected into okara, which contains protein proportions and particles of hempseed shells, and raw hemp milk, - which may either be supplied directly in fresh condition to consuming or after further processing, pasteurizing, hot sterilizing or the like.

2. Method as claimed in claim 1, characterized in that hot decomposition or extraction of ground hempseeds is effected during a period of time of 1.5 to 15 min.

3. Method as claimed in claim 1 or 2, characterized in that the soaked and mashed hempseeds are either - a) comminuted or ground under heating to a temperature of at least 82°C, or - b) are first comminuted or ground at a temperature in the range of below 80°C, preferably at 40 to 50°C, whereafter they are subjected to hot decomposition or extraction at a temperature of at least 82C.

4. Method as claimed in any of claims 1 to 3, characterized in that hot decomposition or extraction according to b) is effected at a temperature of 82 to 85°C, preferably at 82.5°C, for a period of time of 3 to 8 min., preferably of 4 to 6 min.

5. Method as claimed in any of claims 1 to 4, characterized in that the mash obtained after hot grinding according to a) or after grinding and subsequent hot decomposition or extraction according to b) and after cooling the mash of ground hempseed grains, hemp shells and water is subjected to cold after-extraction during a period of time of 30 to 4 hours at a temperature in the range of 0 to 10°C in maximum.

6. Method as claimed in any of claims 1 to 5, characterized in that the cold after-extraction is effected under agitation at a temperature in the range between 2 and 6°C, preferably at 4°C, during a period of time of 10 to 15 hours, preferably of 12 hours.

7. Method as claimed in any of claims 1 to 6, characterized in that starting from unshelled hempseeds as a raw material, a raw mash, obtained by wet comminution in water at a temperature of at least 80°C and containing 15 to 25% of ground hempseeds, is subjected to a decomposition process or a hot extraction at a temperature in the range between 80 and 90°C within a period of time of 15 to 1.5 min., and subsequently, after cooling, to a cold after-extraction for a period of time between 30 and 4 hours at a temperature in the range between 0 and 10°C, after which a separation is effected into okara, which contains substantially heat precipitating protein proportions and shell particles, and into raw hemp milk, which then is either consumable in fresh condition or after homogenizing, optionally adding an emulsifier, and, preferably, after filling it into container provided for the consumer, under heating to 60 to 93°C is pasteurized or is heat sterilized at a temperature of more than 100°C.

8. Method as claimed in any of claims 1 to 7, characterized in that during soaking 10 to 45 %, preferably 15 to 25 % by weight, of unshelled hempseeds are added to 90 to 65, preferably 85 to 75 %, water of drinking water quality, and that the soaking mass is left at rest before being comminuted or ground at ambient temperature for 0.5 to 5 hours.

9. Method as claimed in any of claims 1 to 7, characterized in that the soaked hempseeds are comminuted or ground by a cutter or a colloid mill to hempseed grains and hempseed shell particles having a grain size in the range of 0.05 to 0.5 mm at a low temperature, particularly at a temperature between 0 and

10°C.

10. Method as claimed in any of claims 1 to 8, characterized in that the period of time of soaking or mashing the hempseeds with water is prolonged up to the moment when the begin of germinating of the hempseeds can be recognized with the naked eye.