CA2505350C - Method for producing hemp milk - Google Patents
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- CA2505350C CA2505350C CA2505350A CA2505350A CA2505350C CA 2505350 C CA2505350 C CA 2505350C CA 2505350 A CA2505350 A CA 2505350A CA 2505350 A CA2505350 A CA 2505350A CA 2505350 C CA2505350 C CA 2505350C
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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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.
Description
Method For Producing Hemp Milk The present invention concerns a new and economical method for producing organoleptically high quality hemp milk of high food quality.
In the last years, there is a continuously increasing interest of a growing group of consumers in alternative food products on a vegetable basis which promote health and, at the same time, satisfy a highbrow taste.
In addition, due to the rapid increase of allergic diseases of various types, there is an equally quickly growing group of persons, who have to dispense with consuming animal products, particularly meat and milk, to avoid awkward allergies, and who are dependent on vegetable based, which come close in flavor and organoleptic to these usual food products.
One plant, that has already been exploited for long with respect to its suitability for producing substitute products for meat and milk, is soy. Soy is a high quality source of protein, possesses a relative high proportion of multiple unsaturated fatty acids and, apart from other favorable physiological properties, has the advantage that it is virtually free of cholesterol.
Processed soy products have, furthermore, good nutrient properties and can take over functional tasks in food. Thus, for example, soy milk constitutes a substitute product for animal milk quite appropriate for producing soy beverages, coffee cream, dessert creams and froths which is accepted and easily digestible by persons having an lactose intolerance.
It is a considerable number of methods for producing and obtaining soy milk which has become known. In one of these methods, the soy beans, optionally after soaking in hot or cold water, are pulverized, after which the soy milk is separated and can, for example, then be homogenized, pasteurized or heat-sterilized.
A considerable disadvantage of soy milk resides, however, in their (bad) flavor which is certainly quite appreciated in Asia, but is not fully accepted by Europeans and is individually differently described as bean-like, grassy or bitter.
Furthermore, the soy bean cannot be obtained in such an economic way in Europe, as it is the case, for example, in South America. Therefore, the major part of this raw material comes from overseas. This fact is not just an advantage for daily consumed food from the point of view of the consumer.
The results of various approaches to eliminate this bad flavor, have, up to now, not been convincing.
Therefore, one has tried to substitute soy milk by another, better digestible vegetable milk, and it was found some time ago already that a vegetable milk of a considerably more pleasant flavor can be obtained from finely comminuted hempseed by extraction with water, though it has the disadvantage that it assumes an unappetizing aspect already shortly after it has been obtained, and the initially quite appetizing white and actually milk-like appearing hemp milk starts graying. Concerning the prior art, there have been described and made known, among others, methods for producing chocolate candies, cakes and pastries, beer and, last not least, milk and tofu on the basis of hempseeds in which context it should be referred, for example, to DE 197 46 830 C1, DE
199 54 153 Al, DE 196 31 460 Al and DE 196 50 018 as well as to RU 2185069 C2 and DE 198 33 567 C1 which are explained in detail below.
It is substantially known from the prior art that hemp milk, in the essential characteristics, can be produced in a similar way as it is the case with soy milk, of course, after a corresponding adaptation to the different properties of the raw material due to the differences of soil for hemp cultivation, the sea level and the location of the acreage as well as due to different weather conditions, the greatest difference to processing soy consisting in that the inherently small hempseed, being particularly valuable as a food product due to its components, is surrounded by a relative hard shell which has first to be crushed before extracting the components from the real core.
In this way, the recovery of hemp milk from hempseeds begins predominantly with a previous shelling of the seeds so that a problem due to bitter substances cannot occur, soaking or mashing the shelled seeds in water, wet grinding, e.g. by a cutter, after which decomposition of the crushed seeds is effected at an elevated temperature and separating the crushed shells and the solids from the hemp milk, which solids include proteins precipitated by heat which can then be further processed individually.
From the publications known up to now, it is clear that obviously nobody has dealed with the above-mentioned problem of graying of hemp milk, which affects greatly the acceptance of hemp milk, and no publication has become known up to now which contains suggestions for preventing graying.
For example, a further development of hemp milk recovery has become known from RU 2185069 C2 which consists in that the entire hempseed is allowed to germinate up to the moment when germs of a size of 1 to 2 mm appear, this germ size being the essential criterion and not the duration of soaking and germinating. Subsequently, the seeds, having begun to germinate, are ground, after which extraction in hot water at a "hydromodule" of 1,3 to 1,5 will follow, and the hemp milk is separated from solid residues of the seeds. In all three examples of this RU-C2 is explained that a vegetable milk of milky white color having a slightly gray tone is obtained.
DE 198 33567 C1 describes a method for producing food from hemp, particularly of tofu and hemp milk, which consists in that a sort of hemp is used rich in proteins, that hempseeds are swollen while cooling, are crushed while cooling, and finally separation of hemp milk from the solid proportion is effected, which is precipitated as hemp tofu by thermal denaturation. Swelling temperature is indicated to be 8 to 10 C, swelling time is 20 hours, and crushing temperature is 1 C. Crushing of the seeds is effected in a cooling cutter. The main emphasis of the whole DE-C1 is given to grinding the hempseeds at a low temperature. Hemp milk is called a new product of which is stated to be white and similar to cow's milk. Since the main point of the whole document is hemp tofu and hemp milk is obviously merely an intermediate product on the way to tofu and is processed further a short time after it has been obtained, the problem of graying and its solution could not play a part and, therefore, is not mentioned in this patent publication.
The present invention has the object to develop a method for producing hemp milk, which is fully accepted by the consumer both as to color and as to its consistency, in which, on the one hand, the unshelled hempseeds, being inherently more cost effective, because the prize relationship between shelled and unshelled hempseed is about 5 : 1, can be used directly and without any separate preprocessing.
Thorough experiments and the experience thus obtained have shown that with cool grinding and down breaking or extraction of hempseeds, as corresponds to the prior art, only relative small yields are attained, while with using unshelled hempseeds a particularly intensive graying of the milk will appear by the effect of enzymes typical for the raw material, such as polyphenol oxidases. As long as the product of hemp milk has this defect, which is felt by consumers rather repulsive, one could not think of introducing it on the market on a large scale up to now.
In the course of extended investigations, it has been found that a minimum temperature of 80 C has to be maintained either just when mashing the previously comminuted or ground hempseeds or when wet-grinding entire hempseeds or, at least, in the following extraction in order to inactivate the above-mentioned enzymes and to obtain fresh hemp milk in this way having an improved flavor which shows no tendency to graying and maintains its white color similar to cow's milk even hours after its recovery.
Furthermore, it has been shown that a semolina-like precipitation is formed during a subsequent pasteurization or sterilization of hemp milk, which has been produced by mashing, grinding and/or extracting at a temperature below 80 C, and is not accepted by consumers of such a beverage. It has been found that it is coagulated protein.
However, a pasteurization is inevitable in the production of a stable and marketable hemp milk, particularly for hygienic reasons.
Now, if mashing and extracting is done at a temperature of 80 C and more, the coagulating proteins are not extracted from the start, precipitate already in these steps and are separated in the subsequent separation together with the solids (okara separation). By means of high temperature grinding and/or extracting, one obtains a stable milk which is able to be pasteurized without forming a semolina-like precipitation, as has been described above.
Moreover, it has been found that the temperature during mashing and during extracting, on the hand, should be at least 80 C, but should not exceed 90 C.
One reason is that at a temperature of more than 90 C the contents of protein does no longer increase, but decreases again. A further reason is that hemp milk assumes an unacceptably bitter flavor at extraction temperatures above 90 C and prolonged extraction periods, particularly when using, in a desirable manner, unshelled hempseeds.
io High extraction temperatures and prolonged extraction periods would, however, be desirable fro obtaining a high yield.
The present invention concerns, therefore, a new method for producing and obtaining hemp milk, in the course of which hempseeds are mashed with water and comminuted or ground, the extraction of the seeds being effected in the course of the method by means of heated water, and the raw hemp milk obtained is separated from the solid proportion of the hempseeds.
The new method is 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 a 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 substantially contains proportions of protein 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.
When strictly adhering to a cautious mode of operation when producing hemp milk, without even temporarily and/or slightly exceeding or falling below the frame of the above-mentioned range of temperature during grinding and/or at the decomposition my means of hot water, which is decisive for the later acceptance of hemp milk by the consumer, one obtains in a surprising manner a color stable, not bitter hemp milk that is able to be pasteurized or sterilized.
Concerning the known graying of hemp milk, as being known up to now or produced in accordance with one of the known methods, often already a short time after production, this discoloring is provoked primarily by the polyphenol oxidases contained in the shells and being freed by crushing the same during grinding. One may assume that 5 with an aimed performance of the method according to the invention and maintaining or exceeding the lower limit of the above-mentioned range of temperature, i.e. at least 80 C, a secure deactivation of the above-mentioned enzymes is attained.
Furthermore, for the acceptance of hemp milk by the consumer, as is striven for, it is important during recovery from unshelled hempseeds that the upper limit of the 1o temperature interval is also not to be exceeded, in which way formation of the above-mentioned semolina-like consistency, the same way as graying not appreciated by the consumer, remains avoided, which consistency is a result of a form of coagulation of the proportion of proteins present in hemp milk in a dissolved, sol-like form and remaining in the milk.
At this point, it should shortly be mentioned as to the nutritional-physiological value of hemp milk that it consists substantially in the fact that, in difference to soy milk, all eight essential amino acids are contained in hemp milk, which is important for man who cannot produce them, and furthermore that the proteins are particularly wholesome for man, and that it comprises, besides of its high proportion of unsaturated fatty acids, remarkable contents of particularly valuable y-3-linolenic acid among its fat contents.
Thus, about 10% in total of the fat and oil contents of hemp seed consists of unsaturated fatty acids, about 10 to 15 % of oleic acid, 50 to 70% linolic acid, 15 to 25%
linolenic acid and up to 5% of y-linolenic acid, the ratio of linolic acid to linolenic acids of 3 : 1 being especially close to the human ratio needs.
Just y-linolenic acids and octatetraene acid with a proportion of 1% of hemp oil are of interest also from a pharmaceutical point of view, particularly for treating neurodermitis, rheumatism, arthritis, chronic inflammations, diabetic neuropathy and for lowering the cholesterol level.
A further advantage of hemp milk is that the eight "essential" fatty acids contained in it, which cannot be biosynthesized by the human body, are in an easily digestible form together with the remaining amino acids and correspond particularly well to the respective "pattern of needs" of the human body.
Thus, hemp milk can furnish an extremely useful contribution as a supplement of the offer of proteins, therefore constituting a source of proteins which may be described as excellent, in any case as to quality.
In total it should be noted that it has been found that, apart from cost considerations and referring to proteins, fat and dry matter, the use of unshelled hempseeds for producing hemp milk as provided according to the invention has to be preferred over that of shelled seeds.
The most important progress consists in that it has been achieved by the new method to control the tendency to graying and, at the same time, the problem of "likeness to semolina" of hemp milk in a simple manner by controlling the temperature during grinding and/or hot extracting so that one is able to put a vegetable based milk product at the consumer's disposal which cannot only be accepted without any problem, but is also quite attractive and far superior to soy milk, the slightly nut like flavour of which has already always been felt to be more agreeable in contract to the bean-like flavor of soy milk, and is still refined.
As to the yield of hemp milk, it should be mentioned that 1 L of hemp milk is obtained per 20 to 25 dag of hempseeds used, the substantial advantage of the hemp milk obtained in accordance with the invention being its similarity with cow's milk.
For mashing the hempseeds, it is favorable in order to obtain a high value hemp milk product to use common drinking or tap water for mashing.
According to an aspect of the present invention, there is provided a method of producing a raw 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 hemp milk obtained is separated from the solid proportion of the hempseeds. In order to obtain the 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 C 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 rage of 80 C 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 C 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 C to 90 C, after which separation is effected into okara, which contains protein proportions and particles of hempseed shells, and the raw hemp milk, which may either be supplied directly in fresh condition to consuming or after further processing, pasteurizing, hot sterilizing or the like.
In order to obtain a high quality hemp milk, it is advantageous to keep the time, for example, 1.5 to 15 min during hot extraction, the lower limit of time mentioned there of 1.5 min, correlating with the upper decomposition temperature limit and vice versa.
It has been found that stability of hemp milk against graying and organoleptic of hemp mil can still be improved, if grinding and/or hot decomposition or hot extraction of the ground hempseeds is effected at a temperature of at least 82 C wherein the upper limit already mentioned above of 90 C has to be kept.
The soaked and mashed hempseeds may be first comminuted or ground at a temperature in the range of below 80 C, preferably at 40 C to 50 C, whereafter they are subjected to hot decomposition or extraction at a temperature of at least 82 C.
The hot decomposition or extraction described above may be effected at a temperature of 82 C to 85 C, preferably 82.5 C, for a period of time of 3 to 8 min., preferably of 4 to 6 min.
Particularly favorable parameters of production can be derived regarding color stability and flavor of hemp milk.
Within the framework of intensive investigations for preventing graying, it has been found that a further increase of quality, particularly also with respect to flavour can be achieved if a cold extraction step is followed the above mentioned hot grinding step and/or the hot water extraction of hemp seeds, and after appropriate cooling the mash.
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, the hempseed shells and water may be subjected to a cold extraction during a period of time of 30 to 4 hours at a temperature in the range of 0 C to 10 C in maximum.
By the cold extraction, an increase of solid contents will result, i.e. of the proportion of valuable fat, protein and mineral substances which leads to the fact that hemp milk obtained in this way is particularly similar to cow's milk of usual fat contents with respect to consistency and optical appearance.
In the last years, there is a continuously increasing interest of a growing group of consumers in alternative food products on a vegetable basis which promote health and, at the same time, satisfy a highbrow taste.
In addition, due to the rapid increase of allergic diseases of various types, there is an equally quickly growing group of persons, who have to dispense with consuming animal products, particularly meat and milk, to avoid awkward allergies, and who are dependent on vegetable based, which come close in flavor and organoleptic to these usual food products.
One plant, that has already been exploited for long with respect to its suitability for producing substitute products for meat and milk, is soy. Soy is a high quality source of protein, possesses a relative high proportion of multiple unsaturated fatty acids and, apart from other favorable physiological properties, has the advantage that it is virtually free of cholesterol.
Processed soy products have, furthermore, good nutrient properties and can take over functional tasks in food. Thus, for example, soy milk constitutes a substitute product for animal milk quite appropriate for producing soy beverages, coffee cream, dessert creams and froths which is accepted and easily digestible by persons having an lactose intolerance.
It is a considerable number of methods for producing and obtaining soy milk which has become known. In one of these methods, the soy beans, optionally after soaking in hot or cold water, are pulverized, after which the soy milk is separated and can, for example, then be homogenized, pasteurized or heat-sterilized.
A considerable disadvantage of soy milk resides, however, in their (bad) flavor which is certainly quite appreciated in Asia, but is not fully accepted by Europeans and is individually differently described as bean-like, grassy or bitter.
Furthermore, the soy bean cannot be obtained in such an economic way in Europe, as it is the case, for example, in South America. Therefore, the major part of this raw material comes from overseas. This fact is not just an advantage for daily consumed food from the point of view of the consumer.
The results of various approaches to eliminate this bad flavor, have, up to now, not been convincing.
Therefore, one has tried to substitute soy milk by another, better digestible vegetable milk, and it was found some time ago already that a vegetable milk of a considerably more pleasant flavor can be obtained from finely comminuted hempseed by extraction with water, though it has the disadvantage that it assumes an unappetizing aspect already shortly after it has been obtained, and the initially quite appetizing white and actually milk-like appearing hemp milk starts graying. Concerning the prior art, there have been described and made known, among others, methods for producing chocolate candies, cakes and pastries, beer and, last not least, milk and tofu on the basis of hempseeds in which context it should be referred, for example, to DE 197 46 830 C1, DE
199 54 153 Al, DE 196 31 460 Al and DE 196 50 018 as well as to RU 2185069 C2 and DE 198 33 567 C1 which are explained in detail below.
It is substantially known from the prior art that hemp milk, in the essential characteristics, can be produced in a similar way as it is the case with soy milk, of course, after a corresponding adaptation to the different properties of the raw material due to the differences of soil for hemp cultivation, the sea level and the location of the acreage as well as due to different weather conditions, the greatest difference to processing soy consisting in that the inherently small hempseed, being particularly valuable as a food product due to its components, is surrounded by a relative hard shell which has first to be crushed before extracting the components from the real core.
In this way, the recovery of hemp milk from hempseeds begins predominantly with a previous shelling of the seeds so that a problem due to bitter substances cannot occur, soaking or mashing the shelled seeds in water, wet grinding, e.g. by a cutter, after which decomposition of the crushed seeds is effected at an elevated temperature and separating the crushed shells and the solids from the hemp milk, which solids include proteins precipitated by heat which can then be further processed individually.
From the publications known up to now, it is clear that obviously nobody has dealed with the above-mentioned problem of graying of hemp milk, which affects greatly the acceptance of hemp milk, and no publication has become known up to now which contains suggestions for preventing graying.
For example, a further development of hemp milk recovery has become known from RU 2185069 C2 which consists in that the entire hempseed is allowed to germinate up to the moment when germs of a size of 1 to 2 mm appear, this germ size being the essential criterion and not the duration of soaking and germinating. Subsequently, the seeds, having begun to germinate, are ground, after which extraction in hot water at a "hydromodule" of 1,3 to 1,5 will follow, and the hemp milk is separated from solid residues of the seeds. In all three examples of this RU-C2 is explained that a vegetable milk of milky white color having a slightly gray tone is obtained.
DE 198 33567 C1 describes a method for producing food from hemp, particularly of tofu and hemp milk, which consists in that a sort of hemp is used rich in proteins, that hempseeds are swollen while cooling, are crushed while cooling, and finally separation of hemp milk from the solid proportion is effected, which is precipitated as hemp tofu by thermal denaturation. Swelling temperature is indicated to be 8 to 10 C, swelling time is 20 hours, and crushing temperature is 1 C. Crushing of the seeds is effected in a cooling cutter. The main emphasis of the whole DE-C1 is given to grinding the hempseeds at a low temperature. Hemp milk is called a new product of which is stated to be white and similar to cow's milk. Since the main point of the whole document is hemp tofu and hemp milk is obviously merely an intermediate product on the way to tofu and is processed further a short time after it has been obtained, the problem of graying and its solution could not play a part and, therefore, is not mentioned in this patent publication.
The present invention has the object to develop a method for producing hemp milk, which is fully accepted by the consumer both as to color and as to its consistency, in which, on the one hand, the unshelled hempseeds, being inherently more cost effective, because the prize relationship between shelled and unshelled hempseed is about 5 : 1, can be used directly and without any separate preprocessing.
Thorough experiments and the experience thus obtained have shown that with cool grinding and down breaking or extraction of hempseeds, as corresponds to the prior art, only relative small yields are attained, while with using unshelled hempseeds a particularly intensive graying of the milk will appear by the effect of enzymes typical for the raw material, such as polyphenol oxidases. As long as the product of hemp milk has this defect, which is felt by consumers rather repulsive, one could not think of introducing it on the market on a large scale up to now.
In the course of extended investigations, it has been found that a minimum temperature of 80 C has to be maintained either just when mashing the previously comminuted or ground hempseeds or when wet-grinding entire hempseeds or, at least, in the following extraction in order to inactivate the above-mentioned enzymes and to obtain fresh hemp milk in this way having an improved flavor which shows no tendency to graying and maintains its white color similar to cow's milk even hours after its recovery.
Furthermore, it has been shown that a semolina-like precipitation is formed during a subsequent pasteurization or sterilization of hemp milk, which has been produced by mashing, grinding and/or extracting at a temperature below 80 C, and is not accepted by consumers of such a beverage. It has been found that it is coagulated protein.
However, a pasteurization is inevitable in the production of a stable and marketable hemp milk, particularly for hygienic reasons.
Now, if mashing and extracting is done at a temperature of 80 C and more, the coagulating proteins are not extracted from the start, precipitate already in these steps and are separated in the subsequent separation together with the solids (okara separation). By means of high temperature grinding and/or extracting, one obtains a stable milk which is able to be pasteurized without forming a semolina-like precipitation, as has been described above.
Moreover, it has been found that the temperature during mashing and during extracting, on the hand, should be at least 80 C, but should not exceed 90 C.
One reason is that at a temperature of more than 90 C the contents of protein does no longer increase, but decreases again. A further reason is that hemp milk assumes an unacceptably bitter flavor at extraction temperatures above 90 C and prolonged extraction periods, particularly when using, in a desirable manner, unshelled hempseeds.
io High extraction temperatures and prolonged extraction periods would, however, be desirable fro obtaining a high yield.
The present invention concerns, therefore, a new method for producing and obtaining hemp milk, in the course of which hempseeds are mashed with water and comminuted or ground, the extraction of the seeds being effected in the course of the method by means of heated water, and the raw hemp milk obtained is separated from the solid proportion of the hempseeds.
The new method is 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 a 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 substantially contains proportions of protein 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.
When strictly adhering to a cautious mode of operation when producing hemp milk, without even temporarily and/or slightly exceeding or falling below the frame of the above-mentioned range of temperature during grinding and/or at the decomposition my means of hot water, which is decisive for the later acceptance of hemp milk by the consumer, one obtains in a surprising manner a color stable, not bitter hemp milk that is able to be pasteurized or sterilized.
Concerning the known graying of hemp milk, as being known up to now or produced in accordance with one of the known methods, often already a short time after production, this discoloring is provoked primarily by the polyphenol oxidases contained in the shells and being freed by crushing the same during grinding. One may assume that 5 with an aimed performance of the method according to the invention and maintaining or exceeding the lower limit of the above-mentioned range of temperature, i.e. at least 80 C, a secure deactivation of the above-mentioned enzymes is attained.
Furthermore, for the acceptance of hemp milk by the consumer, as is striven for, it is important during recovery from unshelled hempseeds that the upper limit of the 1o temperature interval is also not to be exceeded, in which way formation of the above-mentioned semolina-like consistency, the same way as graying not appreciated by the consumer, remains avoided, which consistency is a result of a form of coagulation of the proportion of proteins present in hemp milk in a dissolved, sol-like form and remaining in the milk.
At this point, it should shortly be mentioned as to the nutritional-physiological value of hemp milk that it consists substantially in the fact that, in difference to soy milk, all eight essential amino acids are contained in hemp milk, which is important for man who cannot produce them, and furthermore that the proteins are particularly wholesome for man, and that it comprises, besides of its high proportion of unsaturated fatty acids, remarkable contents of particularly valuable y-3-linolenic acid among its fat contents.
Thus, about 10% in total of the fat and oil contents of hemp seed consists of unsaturated fatty acids, about 10 to 15 % of oleic acid, 50 to 70% linolic acid, 15 to 25%
linolenic acid and up to 5% of y-linolenic acid, the ratio of linolic acid to linolenic acids of 3 : 1 being especially close to the human ratio needs.
Just y-linolenic acids and octatetraene acid with a proportion of 1% of hemp oil are of interest also from a pharmaceutical point of view, particularly for treating neurodermitis, rheumatism, arthritis, chronic inflammations, diabetic neuropathy and for lowering the cholesterol level.
A further advantage of hemp milk is that the eight "essential" fatty acids contained in it, which cannot be biosynthesized by the human body, are in an easily digestible form together with the remaining amino acids and correspond particularly well to the respective "pattern of needs" of the human body.
Thus, hemp milk can furnish an extremely useful contribution as a supplement of the offer of proteins, therefore constituting a source of proteins which may be described as excellent, in any case as to quality.
In total it should be noted that it has been found that, apart from cost considerations and referring to proteins, fat and dry matter, the use of unshelled hempseeds for producing hemp milk as provided according to the invention has to be preferred over that of shelled seeds.
The most important progress consists in that it has been achieved by the new method to control the tendency to graying and, at the same time, the problem of "likeness to semolina" of hemp milk in a simple manner by controlling the temperature during grinding and/or hot extracting so that one is able to put a vegetable based milk product at the consumer's disposal which cannot only be accepted without any problem, but is also quite attractive and far superior to soy milk, the slightly nut like flavour of which has already always been felt to be more agreeable in contract to the bean-like flavor of soy milk, and is still refined.
As to the yield of hemp milk, it should be mentioned that 1 L of hemp milk is obtained per 20 to 25 dag of hempseeds used, the substantial advantage of the hemp milk obtained in accordance with the invention being its similarity with cow's milk.
For mashing the hempseeds, it is favorable in order to obtain a high value hemp milk product to use common drinking or tap water for mashing.
According to an aspect of the present invention, there is provided a method of producing a raw 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 hemp milk obtained is separated from the solid proportion of the hempseeds. In order to obtain the 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 C 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 rage of 80 C 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 C 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 C to 90 C, after which separation is effected into okara, which contains protein proportions and particles of hempseed shells, and the raw hemp milk, which may either be supplied directly in fresh condition to consuming or after further processing, pasteurizing, hot sterilizing or the like.
In order to obtain a high quality hemp milk, it is advantageous to keep the time, for example, 1.5 to 15 min during hot extraction, the lower limit of time mentioned there of 1.5 min, correlating with the upper decomposition temperature limit and vice versa.
It has been found that stability of hemp milk against graying and organoleptic of hemp mil can still be improved, if grinding and/or hot decomposition or hot extraction of the ground hempseeds is effected at a temperature of at least 82 C wherein the upper limit already mentioned above of 90 C has to be kept.
The soaked and mashed hempseeds may be first comminuted or ground at a temperature in the range of below 80 C, preferably at 40 C to 50 C, whereafter they are subjected to hot decomposition or extraction at a temperature of at least 82 C.
The hot decomposition or extraction described above may be effected at a temperature of 82 C to 85 C, preferably 82.5 C, for a period of time of 3 to 8 min., preferably of 4 to 6 min.
Particularly favorable parameters of production can be derived regarding color stability and flavor of hemp milk.
Within the framework of intensive investigations for preventing graying, it has been found that a further increase of quality, particularly also with respect to flavour can be achieved if a cold extraction step is followed the above mentioned hot grinding step and/or the hot water extraction of hemp seeds, and after appropriate cooling the mash.
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, the hempseed shells and water may be subjected to a cold extraction during a period of time of 30 to 4 hours at a temperature in the range of 0 C to 10 C in maximum.
By the cold extraction, an increase of solid contents will result, i.e. of the proportion of valuable fat, protein and mineral substances which leads to the fact that hemp milk obtained in this way is particularly similar to cow's milk of usual fat contents with respect to consistency and optical appearance.
The cold extraction may be effected under agitation at a temperature in the range between 2 C and 6 C, preferably at 4 C, during a period of time of 10 to 15 hours, preferably of 12 hours. This is suitable for obtaining high quality, color stable hemp milk.
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 C to 90 C within a period of time of 1.5 to 15 min, and subsequently, after cooling, a cold extraction for a period of time between 30 to 4 hours at temperature in the range between 0 C and 10 C, after which a separation is effected into okara, which contains substantially heat precipitating protein proportions and shell particles, and into the 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 C to 93 C is pasteurized or is heat sterilized at a temperature of more than 100 C.
The total course of the method can be derived to be kept in an advantageous manner in order to achieve a high efficiency concerning yield and quality of the hemp milk obtained.
During soaking 20 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. Regarding the quality of water to be used for swelling as well as for cold and hot extraction of hempseeds, the method gives some details as well as in relation to the possibility of giving a rest to the hempseed mash provided at the beginning of the hemp milk production process which facilitates the grinding operation.
The soaked hempseeds may be 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 C and 10 C.
The method contains instructions as to the ranges of grain sizes to be striven for in a favorable manner when comminuting hempseeds in relation to the following processing steps and to the yields of hemp milk.
Last not least, it should be mentioned that slight germinating of the hempseeds during mashing, as it is described below, facilitates particularly grinding and, moreover, is able to further improve the pleasant taste and the sensorial quality of the hemp milk.
The period of time of soaking or mashing the hempseeds with water may be prolonged up to the moment when the beginning of germinating of the hempseeds can be recognized with the naked eye.
Since the separation provided for recovery of hemp milk from mash of okara, preferably used to feed ruminants and possibly better be called "hempara", and raw hemp milk is not so simple, it may be favorable first to bring the majority of the decomposition mass to sedimentation during this separation and, thus to separate from it the majority of the hemp milk which forms the upper proportion, and then to effect the separation of the residual hemp milk by means of a decantation apparatus or a centrifuge.
In principle, it may be favorable to standardize the raw hemp milk obtained according to the new method, i.e. to bring it to contains of dry matter of 4 to 6% by weight, preferably of about 5%, by adding an appropriate quantity of water.
Finally, homogenizing the hemp milk, optionally supplying an emulsifier, preferably lecithin, e.g. in a cone homogenizer, at a pressure of 250 to 350 bar during a period of time of 3 to 8 min., may influence the result of the method in a favorable manner. With reference to the following examples, the invention will be described in detail:
Example 1:
2.5 kg of pre-swollen and washed, unshelled hempseeds together with 10 L of water are finely ground by means of a wet mill to an average fineness of 0.1 to 0.2 mm and are mashed.
Then, the mash is heated by a tube heater to 85 C and is maintained at this temperature for 15 min. Afterwards, the mash is cooled down in a short time to 2 C, and is subsequently separated by a decantation apparatus into a solid phase consisting of hempseed shells, hempseed solids, particularly precipitated protein, and into a liquid phase formed by hemp milk.
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 C to 90 C within a period of time of 1.5 to 15 min, and subsequently, after cooling, a cold extraction for a period of time between 30 to 4 hours at temperature in the range between 0 C and 10 C, after which a separation is effected into okara, which contains substantially heat precipitating protein proportions and shell particles, and into the 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 C to 93 C is pasteurized or is heat sterilized at a temperature of more than 100 C.
The total course of the method can be derived to be kept in an advantageous manner in order to achieve a high efficiency concerning yield and quality of the hemp milk obtained.
During soaking 20 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. Regarding the quality of water to be used for swelling as well as for cold and hot extraction of hempseeds, the method gives some details as well as in relation to the possibility of giving a rest to the hempseed mash provided at the beginning of the hemp milk production process which facilitates the grinding operation.
The soaked hempseeds may be 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 C and 10 C.
The method contains instructions as to the ranges of grain sizes to be striven for in a favorable manner when comminuting hempseeds in relation to the following processing steps and to the yields of hemp milk.
Last not least, it should be mentioned that slight germinating of the hempseeds during mashing, as it is described below, facilitates particularly grinding and, moreover, is able to further improve the pleasant taste and the sensorial quality of the hemp milk.
The period of time of soaking or mashing the hempseeds with water may be prolonged up to the moment when the beginning of germinating of the hempseeds can be recognized with the naked eye.
Since the separation provided for recovery of hemp milk from mash of okara, preferably used to feed ruminants and possibly better be called "hempara", and raw hemp milk is not so simple, it may be favorable first to bring the majority of the decomposition mass to sedimentation during this separation and, thus to separate from it the majority of the hemp milk which forms the upper proportion, and then to effect the separation of the residual hemp milk by means of a decantation apparatus or a centrifuge.
In principle, it may be favorable to standardize the raw hemp milk obtained according to the new method, i.e. to bring it to contains of dry matter of 4 to 6% by weight, preferably of about 5%, by adding an appropriate quantity of water.
Finally, homogenizing the hemp milk, optionally supplying an emulsifier, preferably lecithin, e.g. in a cone homogenizer, at a pressure of 250 to 350 bar during a period of time of 3 to 8 min., may influence the result of the method in a favorable manner. With reference to the following examples, the invention will be described in detail:
Example 1:
2.5 kg of pre-swollen and washed, unshelled hempseeds together with 10 L of water are finely ground by means of a wet mill to an average fineness of 0.1 to 0.2 mm and are mashed.
Then, the mash is heated by a tube heater to 85 C and is maintained at this temperature for 15 min. Afterwards, the mash is cooled down in a short time to 2 C, and is subsequently separated by a decantation apparatus into a solid phase consisting of hempseed shells, hempseed solids, particularly precipitated protein, and into a liquid phase formed by hemp milk.
A homogeneous, milky white hemp milk is obtained which has a pleasant nutty flavor and showed no tendency to change its appealing white color to a gray tone even after being left for three hours in an open receptacle. Of course, this raw hemp milk can be pasteurized in a favorable manner relative quickly after its recovery, or may be superheated above 100 C and filled into a commercial packing. By using a commercial emulsifier, one may counteract a possible tendency of the hemp milk to dissociate.
Example 2:
2 kg of unshelled hempseeds were swollen for 10 hours in 3 L water continuously heated from 21 to 30 C and were subsequently washed; germs begin just noticeably to break through the seed shell. Afterwards, the hempseeds are ground at 5 C with 10 L of water, after which the mash is heated to 83 C. After maintaining it hot at 83 C for three minutes, the mash is cooled down within about 1 hour to 5 C, and then within further 10 min. under continuous agitation to 0 C. After 5 hours of cold extraction at 0 C, the mash is separated by a decantation apparatus into the liquid hemp milk and into the solid okara or "hempara" phase.
10 L of a homogeneous hemp milk emulsion are obtained which actually has the taste of nuts and has a fat contents of 3.2% to be either consumed in fresh condition or can be pasteurized or ultrahigh heated.
The fresh hemp milk obtained after cold extraction and separation of the solid proportion showed no change affecting the pleasant taste and appearance even after letting it stand for five hours in an open receptacle at room temperature.
Thus, no graying occurred.
Example 3:
2 kg of unshelled hempseeds were swollen for 8 hours in 3 L water at 19 to 21 C.
Afterwards, the hempseeds were ground in a wet mill with 10 L of water at a temperature of 83 C to an average particle size of 0.1 to 0.25 mm.
Thereafter, the ground mash was cooled down to room temperature and was left at rest and to sedimentation for 5 hours, after which separation of the hemp milk from okara or "hempara" was effected.
The hemp milk thus obtained (yield: 10 L hemp milk per 2 kg hempseeds) was characterized by a pleasant nut-like taste and showed no tendency to graying.
Example 4:
The procedure was the same as in example 3, but temperature was maintained at to 5 C during a rest and extraction phase of five hours.
Example 2:
2 kg of unshelled hempseeds were swollen for 10 hours in 3 L water continuously heated from 21 to 30 C and were subsequently washed; germs begin just noticeably to break through the seed shell. Afterwards, the hempseeds are ground at 5 C with 10 L of water, after which the mash is heated to 83 C. After maintaining it hot at 83 C for three minutes, the mash is cooled down within about 1 hour to 5 C, and then within further 10 min. under continuous agitation to 0 C. After 5 hours of cold extraction at 0 C, the mash is separated by a decantation apparatus into the liquid hemp milk and into the solid okara or "hempara" phase.
10 L of a homogeneous hemp milk emulsion are obtained which actually has the taste of nuts and has a fat contents of 3.2% to be either consumed in fresh condition or can be pasteurized or ultrahigh heated.
The fresh hemp milk obtained after cold extraction and separation of the solid proportion showed no change affecting the pleasant taste and appearance even after letting it stand for five hours in an open receptacle at room temperature.
Thus, no graying occurred.
Example 3:
2 kg of unshelled hempseeds were swollen for 8 hours in 3 L water at 19 to 21 C.
Afterwards, the hempseeds were ground in a wet mill with 10 L of water at a temperature of 83 C to an average particle size of 0.1 to 0.25 mm.
Thereafter, the ground mash was cooled down to room temperature and was left at rest and to sedimentation for 5 hours, after which separation of the hemp milk from okara or "hempara" was effected.
The hemp milk thus obtained (yield: 10 L hemp milk per 2 kg hempseeds) was characterized by a pleasant nut-like taste and showed no tendency to graying.
Example 4:
The procedure was the same as in example 3, but temperature was maintained at to 5 C during a rest and extraction phase of five hours.
The hemp milk obtained in this way had an intensive nut-like taste; one could not notice any tendency to graying even after 5 hours at room temperature.
Claims (24)
1. A method of producing a raw 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 hemp 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, 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 the raw hemp milk.
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, 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 the raw hemp milk.
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, whereafter they are subjected to the hot decomposition or extraction at a temperature of at least 82°C.
4. Method as claimed in any one of claims 1 to 3, characterized in that the hot decomposition or extraction according to b) is effected at a temperature of 82 to 85 C for a period of time of 3 to 8 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, the hempseed shells and water is subjected to a cold 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 one of claims 1 to 4, characterized in that a cold extraction is effected under agitation at a temperature in the range between 2 and 6 C
during a period of time of 10 to 15 hours.
during a period of time of 10 to 15 hours.
7. Method as claimed in any one of claims 1 to 4, characterized in that starting from unshelled hempseeds as a raw material, a raw mash, obtained by wet comminution in water at the temperature of at least 80 C and containing 15 to 25% of ground hempseeds, is subjected to a decomposition process or the 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 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 heat precipitating protein proportions and shell particles, and into the raw hemp milk, which then is either consumable in fresh condition or after homogenizing.
within a period of time of 15 to 1.5 min., and subsequently, after cooling, to a cold 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 heat precipitating protein proportions and shell particles, and into the raw hemp milk, which then is either consumable in fresh condition or after homogenizing.
8. Method as claimed in any one of claims 1 to 7, characterized in that during soaking 10 to 45%, by weight, of unshelled hempseeds are added to, 90 to 55 %, by weight, 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 one 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.
10. Method as claimed in any one 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 beginning of germinating of the hempseeds can be recognized with the naked eye.
11. Method as claimed in any one of claims 1 to 10, wherein the hot decomposition or extraction is implemented with hot water.
12. Method as claimed in any one of claims 1 to 11, wherein the raw hemp milk is either supplied directly in fresh condition to consuming or after further processing, pasteurizing, or sterilizing.
13. Method as claimed in claim 3, wherein the soaked and mashed hempseeds are comminuted or ground at the temperature at 40°C to 50°C.
14. Method as claimed in claim 4, wherein the hot decomposition or extraction according to b) is effected at 82.5°C.
15. Method as claimed in claim 4 or 14, wherein the hot decomposition or extraction according to b) is effected for a period of time of 4 to 6 min.
16. Method as claimed in claim 6, wherein the cold extraction is effected under the agitation at 4°C.
17. Method as claimed in claim 6 or 16, wherein the cold extraction is effected under the agitation during 12 hours.
18. Method as claimed in claim 1 or 7, comprising adding an emulsifier into the raw hemp milk.
19. Method as claimed in claim 1, 7 or 18, comprising filling the raw hemp milk into a container.
20. Method as claimed in any one of claims 1, 7, 18, and 19, comprising pasteurizing the raw hemp milk under 60°C to 93°C.
21. Method as claimed in any one of claims 1, 7, 18, and 19, comprising heat sterilizing the raw hemp milk at a temperature of more than 100°C.
22. Method as claimed in claim 8, wherein during the soaking 15 to 25%, by weight, of the unshelled hempseeds are added to, 85 to 75%, by weight, water of drinking water quality.
23. Method as claimed in claim 8 or 22, wherein during the soaking the unshelled hempseeds are added to 85 to 75% water of drinking water quality.
24. Method as claimed in claim 9, wherein the soaked hempseeds are comminuted or ground by the cutter or the colloid mill to the hempseed grains and the hempseed shell particles at a temperature between 0°C and 10°C.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AT0172002A AT414206B (en) | 2002-11-14 | 2002-11-14 | METHOD FOR PRODUCING HEMP-MILK |
| ATA1720/2002 | 2002-11-14 | ||
| PCT/AT2003/000343 WO2004043157A1 (en) | 2002-11-14 | 2003-11-14 | Method for producing hemp milk |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2505350A1 CA2505350A1 (en) | 2004-05-27 |
| CA2505350C true CA2505350C (en) | 2012-05-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2505350A Expired - Fee Related CA2505350C (en) | 2002-11-14 | 2003-11-14 | Method for producing hemp milk |
Country Status (8)
| Country | Link |
|---|---|
| EP (1) | EP1567017B1 (en) |
| AT (2) | AT414206B (en) |
| AU (1) | AU2003283049A1 (en) |
| CA (1) | CA2505350C (en) |
| DE (1) | DE50308196D1 (en) |
| ES (1) | ES2293044T3 (en) |
| RU (1) | RU2341093C2 (en) |
| WO (1) | WO2004043157A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021222296A1 (en) * | 2020-04-27 | 2021-11-04 | Good Seed Creamery LLC | Methods and systems for processing non-dairy cheese |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080241339A1 (en) * | 2007-03-28 | 2008-10-02 | California Natural Products | Hemp food product base and processes |
| HU227873B1 (en) * | 2007-06-18 | 2012-05-29 | Biogreen As | Emulsions based of plant-germ, process for their production and use |
| CN102511853A (en) * | 2011-12-17 | 2012-06-27 | 云南聚恒科技有限公司 | Hemp milk and preparation method for same |
| US20150079235A1 (en) * | 2012-03-16 | 2015-03-19 | Jennifer Wright | Hemp-Based Infant Formula and Methods of Making Same |
| FR3052064B1 (en) * | 2016-06-01 | 2020-01-24 | Sirius | PROCESS FOR OBTAINING A STABLE EMULSION FROM WHOLE OLE PROTEIN SEEDS, THE EMULSION OBTAINED AND THE COSMETIC COMPOSITIONS COMPRISING SAID EMULSION |
| RU2764298C1 (en) * | 2021-09-03 | 2022-01-17 | Общество с ограниченной ответственностью «КОРОЛАН НЕО» | System and method for processing kernels of hemp seeds |
| DE102021128968A1 (en) | 2021-11-08 | 2023-05-11 | Gea Westfalia Separator Group Gmbh | Process for obtaining proteins from hemp |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1058143C (en) * | 1996-04-08 | 2000-11-08 | 王志斌 | Drink made from hemp seed and production method thereof |
| DE19833567C1 (en) * | 1998-07-27 | 1999-08-12 | Rose Broska | Substitutes for soya milk and tofu |
| RU2185069C2 (en) * | 2000-05-15 | 2002-07-20 | Самофалова Лариса Александровна | Method of producing vegetable milk from hemp seeds |
-
2002
- 2002-11-14 AT AT0172002A patent/AT414206B/en not_active IP Right Cessation
-
2003
- 2003-11-14 EP EP03773324A patent/EP1567017B1/en not_active Expired - Lifetime
- 2003-11-14 DE DE50308196T patent/DE50308196D1/en not_active Expired - Lifetime
- 2003-11-14 AU AU2003283049A patent/AU2003283049A1/en not_active Abandoned
- 2003-11-14 RU RU2005118089/13A patent/RU2341093C2/en not_active IP Right Cessation
- 2003-11-14 WO PCT/AT2003/000343 patent/WO2004043157A1/en active IP Right Grant
- 2003-11-14 AT AT03773324T patent/ATE372683T1/en active
- 2003-11-14 ES ES03773324T patent/ES2293044T3/en not_active Expired - Lifetime
- 2003-11-14 CA CA2505350A patent/CA2505350C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021222296A1 (en) * | 2020-04-27 | 2021-11-04 | Good Seed Creamery LLC | Methods and systems for processing non-dairy cheese |
Also Published As
| Publication number | Publication date |
|---|---|
| AU2003283049A1 (en) | 2004-06-03 |
| RU2005118089A (en) | 2006-03-10 |
| DE50308196D1 (en) | 2007-10-25 |
| EP1567017A1 (en) | 2005-08-31 |
| CA2505350A1 (en) | 2004-05-27 |
| AT414206B (en) | 2006-10-15 |
| ES2293044T3 (en) | 2008-03-16 |
| WO2004043157A1 (en) | 2004-05-27 |
| ATE372683T1 (en) | 2007-09-15 |
| EP1567017B1 (en) | 2007-09-12 |
| RU2341093C2 (en) | 2008-12-20 |
| ATA17202002A (en) | 2006-01-15 |
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