KR102044750B1 - The manufacturing method of alternative milk without chemical additives using nuts - Google Patents

Abstract

The present invention relates to a method for producing milk substitute without a chemical additive using nuts, which comprises: a water immersion step of mixing and immersing nuts in water; a heat treatment step of steaming the water-immersed nuts; a grinding step of mixing the heat-treated nuts with water to coarsely grind the same, and finely grinding a coarsely ground nut mixed solution; a filtering step of filtering the ground nut mixed solution; a stirring step of adding minerals, saccharides and flavoring to the filtered nut mixed solution, and stirring the same; a high-pressure dispersion step of dispersing the stirred nut mixed solution in a high pressure; and a sterilization step of sterilizing the dispersed nut mixed solution. The milk substitute without a chemical additive using nuts prepared by the method of the present invention has high stability by not using a chemical additive. Also, an expensive grinding machine is not used to be economical and beneficial to the health.

Description

The manufacturing method of alternative milk without chemical additives using nuts}

The present invention relates to a method of manufacturing a substitute milk without a chemical additive using nuts, and more particularly, to a chemical additive using a nut to produce an economical and stabilized emulsion by improving a substitute milk manufacturing process using a general nut. The present invention relates to a method of producing substitute milk.

In recent years, as health concerns have increased, milk has been consumed a lot for breakfast substitutes or other reasons. However, although milk has excellent nutrients, a large amount of saturated fat and cholesterol in milk can cause heart disease, Animal protein (casein) contained in milk is known to be able to acidify the blood to promote human aging and cause osteoporosis, and the distrust of milk is increasing.

In addition, the milk contains lactose, so as the adult adult lactose dehydrogenase is dropped may adversely affect the digestive absorption, there is a problem that can not digest milk as more people with syndromes such as lactose intolerance.

Therefore, in order to solve this problem, alternative milk using vegetable ingredients such as soy milk and grain milk has been developed and marketed. The main raw materials widely used as substitute milk are soybeans, nuts (almonds, walnuts, cashew nuts, etc.), oats, and quinoa.In particular, a lot of nut milks such as soy milk and almonds are sold. have. However, most commercially available products are prepared by adding a large amount of chemical emulsifiers and stabilizers to emulsify the milk fat components of soybeans and nuts with water. Emulsifiers are emulsified to harmful substances such as heavy metals and absorbed in the intestine, can cause enteritis and metabolic syndrome, stabilizers can be a trigger for ulcers, cancer and the like.

In the prior art, Korean Patent Laid-Open Publication No. 10-2013-0085216 discloses almond oil and a method for producing the same, and a method for producing a processed product containing almond oil. The technology proposes a method of preparing almond oil using emulsifiers and stabilizers in the process of producing almond oil in the order of almond immersion, hot water treatment, cold water treatment, shell removal, roasting, coarse grinding, fine grinding, high pressure homogeneity, It uses chemical additives that are harmful to the human body.

In another prior art, Korean Patent Publication No. 10-2018-0006695 discloses a method and a system for producing vegetable substitute milk. The above technique proposes a technique of emulsifying without additives by mixing the high pressure homogenizer and the bead mill to finely emulsify the composition by emulsifying the composition, but there is a problem in economics in terms of using hundreds of millions of expensive bead mills. Particles broken to the level can be combined with each other after the shear effect due to the shear effect, there is a problem that the precipitate is broken by the emulsification according to the conditions such as temperature changes, pH changes, changes in the amount of ions.

Therefore, the development of alternative milk using nuts, but in the ultra-fine grinding method without the use of expensive bead mills and chemical additives to control the content of water and nuts to develop an economic and stable alternative milk.

KR 10-2013-0085216 A (2013. 07. 29.) KR 10-2018-0006695 A (January 19, 2018)

The present invention has been made to solve the problems of the prior art, the problem to be solved in the present invention is to improve the alternative milk production process using a common nut to produce a stabilized emulsion that is economical and does not use chemical additives The purpose is to.

Another purpose is to be applied to all industries that use milk, such as pure vegetable substitute milk, alternative yoghurt, and to apply it to the health supplement beverage industry by including various nutrition enhancing ingredients.

Alternative milk production method without a chemical additive using the nut according to the present invention for achieving the above object is a water immersion step of immersing the water mixed with water, the heat treatment step of steaming the immersion-treated nuts, and After pulverizing by mixing water with heat-treated nuts, the pulverizing step of pulverizing the coarsely crushed nuts mixture, the filtration step of filtering the pulverized nuts mixture, and minerals, sugars, spices to the filtered nuts mixture It is characterized by consisting of a stirring step of adding and stirring, a high pressure dispersion step of dispersing the stirred nut mixture at high pressure, and a sterilization step of sterilizing the dispersed nut mixture.

In addition, the nuts of the immersion step, almond, cashew nuts, peanuts, macadamia, walnuts, brazil nuts, pecans, pistachios, characterized in that the mixture of one or two or more of pine nuts.

In addition, the stirring step, characterized in that the mineral mixture, sugar, flavoring agent is added to the filtered nut mixture and stirred with a stirrer for 10-30 minutes at 1,700 ~ 6,000 rpm at a temperature of 10 ~ 40 ℃.

In addition, the stirring step, characterized in that the mixed mixture of nuts, one or more natural ingredients selected from saponin, chitosan , lecithin, bile acid.

In addition, the high-pressure dispersion step, characterized in that the stirred nut mixture is dispersed for 1 to 3 times at a pressure of 150 ~ 1,000bar.

Alternative milk without chemical additives using nuts prepared according to the present invention has high stability due to the absence of chemical additives, and does not utilize expensive grinding machines, which is economical and beneficial to health.

In addition, it can be used in all industries that use milk, such as pure vegetable substitute milk, alternative yogurt, and has a variety of nutritional enhancement ingredients that can be applied to health supplement beverage industry.

Figure 1 is a flow chart schematically showing a method for producing a substitute milk without chemical additives utilizing nuts according to the present invention.
Figure 2 is a picture substitute photograph of a substitute milk without chemical additives utilizing nuts prepared according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Figure 1 is a flow chart schematically showing a method for producing a substitute milk without chemical additives utilizing nuts according to the present invention.

With reference to the accompanying Figure 1, the alternative milk production method without the chemical additive using the nut according to the present invention is immersion step (S10), heat treatment step (S20), grinding step (S30), filtration step (S40), stirring It comprises a step (S50), high pressure dispersion step (S60) and sterilization step (S70).

1. Soaking step (S10)

The immersion step (S10) is a step of immersing by mixing water with nuts.

More specifically, the mixture is soaked for 8 to 10 hours by mixing 3 to 5 times the water to the nuts.

Soaking nuts for 3 to 5 times the weight of nuts for 8 to 10 hours is to remove foreign substances and to remove phytic acid, a digestive substance contained in nuts.

If it is soaked for less than 8 hours by mixing 3 ~ 5 times water by weight to nuts, it may not be enough to remove digestive substances contained in nuts.If it is soaked for more than 10 hours, it is contained in nuts. In addition to the harmful digestive substances, effective components can also be eluted and removed.

 Here, the nuts are one or two or more of almonds, cashew nuts, peanuts, macadamia nuts, walnuts, brazil nuts, pecans, pistachios, and pine nuts.

First, the almond is rich in vitamin E, magnesium, calcium, potassium, phosphorus, dietary fiber, phytosterol, with a savory and light taste, good for blood, skin, brain development, unsaturated fatty acids including oleic acid and saturated Low fatty acids lower LDL cholesterol and are beneficial for blood and heart function.

In addition, the shell of almonds are rich in dietary fiber, such as hemicellulose, pectin, it is preferable to use the shell, and can be prepared to be able to eat without hesitation through the following manufacturing process.

In addition, the cashew nut is a white nut with a curved shape, which is softer than other nuts, rich in vitamin K, pantothenic acid, and linolenic acid, and has micronutrients such as selenium, copper, and magnesium, which lower blood cholesterol levels in adult diseases. It is an effective food.

In addition, the peanut is rich in lipids (45.1%), proteins (24.5%), carbohydrates (26%) and the like, minerals and vitamins. This food helps to prevent hardening. In addition, it is rich in potassium, vitamins B1, B2, B5 and E, and folic acid, which are good for relieving fatigue and preventing aging.It also contains essential amino acids such as isoleucine, leucine, and lysine. It has the effect of enhancing function.

In addition, the macadamia is characterized by a savory taste, containing a large amount of high-quality nutrients such as protein, fiber, calcium, carbohydrates, iron, omega 3, vitamins, magnesium, etc. to prevent adult diseases, anti-cancer effects, prevent cardiovascular disease, improve brain health, memory, Bone health, eye health, constipation, etc. are effective foods.

And, the walnut is 60-70% high-quality fat, rich in linolenic acid and vitamin E to prevent atherosclerosis, and rich in fatty acids and vitamin E to help antioxidants help skin health, brain health, mind and body It is a food that has the effect of stabilizing, preventing hair loss, managing diabetes, and digestive health.

In addition, the brazil nut contains carbohydrates (sugars), proteins, lipids, vitamins and minerals, which are the five major nutrients required by humans, and contains calcium, magnesium, potassium, selenium, phosphorus, iron, manganese and zinc. Among them, selenium has a strong antioxidant action, so the active oxygen that causes the aging of the body to quickly remove the anti-aging effect, brain activation, immunity improving effect is a food.

In addition to the vitamin B group, the pecan is rich in vitamins and minerals such as vitamin A, vitamin C, vitamin E, folic acid, zinc, calcium, magnesium, phosphorus and potassium, and is also called an 'energy vitamin' or 'natural nutritional agent'. Folic acid, which is necessary for the nervous system, doubles as walnuts, which also helps dementia and depression in pregnant women and the public. In particular, pecans contain the highest amount of antioxidants among all nuts, helping to improve heart disease and brain function, improving vascular disease, improving immunity, brain development, skin care, joint health, anti-cancer, weight loss, etc. That is food.

In addition, the pistachio is a food rich in fiber, unsaturated fatty acids, potassium, vitamin B, iron, and the like, which lowers cholesterol, prevents osteoporosis, prevents cardiovascular disease, and cancer.

In addition, the pine nut is rich in unsaturated fatty acids, vitamin E, oleic acid, linolenic acid, lecithin, omega 3, antioxidant activity, lowering blood pressure and improving blood color, smoothing the flow of nerve cells and developing the brain is effective That is food.

2. Heat treatment step (S20)

Heat treatment step (S20) is a step of heat-treating the immersion nut.

More specifically, the soaked nuts are steamed for 3 to 5 minutes at a temperature of 85 ~ 100 ℃.

Steaming the soaked nuts for 3 to 5 minutes at a temperature of 85 to 100 ° C. removes bacteria remaining in the nuts and decomposes fat contained in the nuts to deteriorate product quality. In addition to blocking the activity of the lipoxygenase (Lipoxygenase) enzyme, and to facilitate the following grinding process.

If the immersed nuts are steamed under the conditions of the temperature and time, it is difficult to completely remove the bacteria remaining in the nuts, and the crushed nuts may not be easily pulverized in the following grinding process. And when steamed in conditions exceeding time, up to the effective ingredient contained in the nut may be destroyed.

Instead of steaming the soaked nuts, the soaked nuts may be roasted at a temperature of 150-200 ° C. for 5-30 minutes.

Even when the soaked nuts are roasted at a temperature of 150 to 200 ° C. for 5 to 30 minutes, a lipase capable of degrading the quality of the product by removing bacteria remaining in the nuts and decomposing fat contained in the nuts ( Lipase) or lipoxygenase enzymes can be blocked, and water impregnated in nuts through water immersion in the water immersion step (S10) may further facilitate the grinding process.

If the immersed nuts are roasted at a temperature less than the temperature and time, it is difficult to completely remove the bacteria remaining in the nuts, and the crushed nuts cannot be easily crushed in the following grinding process. And roasting in excess of time may destroy the effective ingredients contained in the nuts.

In addition, after steaming the soaked nuts for 3 to 5 minutes at a temperature of 85 ~ 100 ℃, if necessary, the steamed nuts can be roasted for 5 to 10 minutes at a temperature of 150 ~ 200 ℃.

After steaming the soaked nuts for 3 to 5 minutes at a temperature of 85 ~ 100 ℃, roasting the steamed nuts for 5 to 10 minutes at a temperature of 150 ~ 200 ℃, the bacteria remaining in the nuts It can block the activity of lipase or lipoxygenase enzyme that can deteriorate the quality of the product by removing and decomposing fat contained in a large amount of nuts, and the nut through immersion in the immersion step (S10) It can remove the moisture impregnated at the same time and make the taste of nuts even higher.

3. grinding step (S30)

The crushing step (S30) is a step of pulverizing the coarsely pulverized nuts mixture after the coarse pulverization by mixing water with the heat-treated nuts.

More specifically, after coarsely pulverizing by mixing water of 5 to 15 times the weight of the heat-treated nuts, and then to pulverize the coarsely crushed nuts mixture.

The coarsely pulverized may be coarsely pulverized using a coarse grinder such as a chopper mill, and the coarsely pulverized may be finely milled using a coarse grinder such as a colloid mill. have.

In addition, mixing 5 to 15 times the water by weight with respect to the heat-treated nuts, when the heat-treated nuts are mixed in water and finally emulsified through the following process, some of the contents are sinking, the emulsification is This is to prevent a problem from breaking.

If the heat-treated nuts are mixed with water less than 5 times by weight, some of the contents sink when the oil is finally emulsified through the following process, thereby causing a problem in that the oil is broken. If water is mixed in excess of 15 times by weight, the content of nuts may be reduced due to the amount of water mixed more than necessary, which may lower the taste.

4. Filtration step (S40)

Filtration step (S50) is a step of filtering the crushed nuts mixture.

Filtration of the pulverized nuts mixture is to remove components that are high in specific gravity, large particles, and insoluble in water.

Filtration can be accomplished by various methods such as centrifuge, filter filtration, hydraulic filtration and the like.

5. Stirring step (S50)

Stirring step (S50) is a step of adding and stirring minerals, sugars, spices to the filtered nut mixture.

More specifically, to the filtered nuts mixture is added minerals such as calcium, iron, sugars, such as glucose or oligosaccharide, flavoring, and stirred with a stirrer for 10-30 minutes at 1,700 ~ 6,000 rpm at a temperature of 10 ~ 40 ℃ It is.

To the filtered nuts mixture is added minerals such as calcium and iron, sugars such as glucose or oligosaccharides, and flavorings, and stirring at 1,700 to 6,000 rpm for 10 to 30 minutes at a temperature of 10 to 40 ° C is filtered. This is to allow the particles contained in the nuts mixture to be stirred uniformly without denaturing with each other without denaturing the proteins.

If the mineral mixture, sugars and flavorings are added to the filtered mixture of nuts, and the mixture is stirred at a temperature of less than 10 ° C., the filtered mixture of nuts may not be stirred smoothly. If the mixture is stirred at a temperature exceeding 40 ° C. The protein contained in the filtered nut mixture may be denatured.

In addition, the mineral mixture, sugar, and flavorings are added to the filtered nuts mixture, and when the mixture is stirred at less than 1,700 rpm at a temperature of 10-40 ° C., the filtered nuts mixture may not be stirred smoothly, exceeding 6,000 rpm. In the case of stirring, it is uneconomical due to the stirring speed more than necessary.

Here, 0.5 to 1.0 parts by weight of at least one natural ingredient selected from lecithin, saponin, bile acid and chitosan may be further mixed into 100 parts by weight of the filtered nut mixture.

To 100 parts by weight of the filtered mixture of nuts, 0.5 to 1.0 parts by weight of one or more natural ingredients selected from saponin, chitosan , lecithin, and bile acids are to further increase nutritional ingredients, emulsification, and stability.

First, the saponin, chitosan , lecithin, bile acid may be included in an aqueous solution or fine powder.

Here, the saponin is extracted from the root of red ginseng.

In other words, the root of red ginseng is pulverized to a size of 150 to 200 mesh, and then the extraction temperature of 80 to 100 ° C. is a lower alcohol selected from water, methanol, ethanol and butanol of 5 to 25 times the dry weight, or a mixed solvent thereof. Filtration was carried out three to five times by continuous extraction in any one method selected from hydrothermal extraction, cold needle extraction, reflux cooling extraction or ultrasonic extraction method for 3 to 5 hours at, and the filtrate was concentrated under reduced pressure at 20 ~ 80 ℃ with a vacuum Next, the concentrate is obtained by vacuum freeze drying or hot air drying or drying by spraying to obtain a saponin extract.

And, the chitosan is extracted from the crab shell.

In other words, the crab shell is sufficiently washed with water and dried, and then the protein is extracted for 4-8 hours at a temperature of 90-100 ° C. by mixing 10-20 times of a 5% by weight aqueous solution of NaOH with respect to the dried crab shell. . After that, the protein is sufficiently removed and washed to adjust the pH to 7 ~ 7.5, filtered and dried. The protein is removed by mixing 10-20 times 2N HCl aqueous solution to the crab shell to remove the calcare for 4-8 hours at a temperature of 40 ℃. After that, washing with water to adjust the pH to 6.5 ~ 7.0 and finally immersed in ethanol aqueous solution for 1 to 2 days and then filtered and dried. The chitin thus obtained is mixed with 10 to 20 times 40-50% by weight of a NaOH aqueous solution and heated at a temperature of 70 to 110 ° C. for 3 to 10 hours to prepare deacetylated chitosan.

When chitosan prepared by the above method is mixed with the filtered nut mixture, the stability is increased and the body has a fat release effect, harmful cholesterol release effect, and the like.

In addition, the filtered nut mixture may be selectively mixed with powder, juice, extract of the group containing natural substances such as fruits, herbs, grains.

6. High pressure dispersion step (S60)

High pressure dispersion step (S60) is a step of high pressure dispersion treatment of the stirred nut mixture.

More specifically, the stirred nut mixture is dispersed for 1 to 3 times at a pressure of 150 to 1,000 bar in a high pressure homogenizer.

Dispersion of the stirred nuts mixture for 1 to 3 times at a pressure of 150 to 1,000 bar is to allow an average particle size of the stirred nuts mixture to be 1 μm or less.

If the stirred nut mixture is dispersed at a pressure of less than 150 bar, even if it is dispersed several times, the average particle size of the stirred nut mixture is not 1 μm or less, and the stirred nut mixture exceeds 1,000 bar. In the case of dispersion by pressure, it is uneconomical because of more high pressure dispersion than necessary.

7. Sterilization step (S70)

Sterilization step (S70) is a step of sterilizing the dispersed nut mixture.

More specifically, the dispersed nut mixture is sterilized for 20-40 minutes at a temperature of 70 ~ 90 ℃.

Sterilizing the dispersed nut mixture for 20 to 40 minutes at a temperature of 70 ~ 90 ℃ is to prevent the alteration caused by microorganisms or enzymes remaining in the dispersed nut mixture.

The sugar mixture of the nut mixture obtained through the sterilization step (S70) is 3 to 10 Brix.

Figure 2 is a picture substitute photograph of a substitute milk without chemical additives utilizing nuts prepared according to the present invention.

Referring to Figure 2, it can be seen that the replacement milk without chemical additives utilizing nuts prepared according to the present invention is emulsified and stabilized without layer separation.

Alternative milk without chemical additives using the nuts prepared by the above method does not use chemical additives, and thus has high stability, and does not utilize expensive grinding machines, thereby having an economical and beneficial effect on health.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are only intended to specifically illustrate the present invention, it is obvious to those skilled in the art that does not limit the scope of the present invention. That is, simple modifications or changes of the present invention can be easily made by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.

Example 1 replacement milk without chemical additives utilizing nuts prepared according to the present invention

1) Mix 400g of water with 100g of almond and soak for 8 hours.

2) The soaked nuts of 1) are steamed for 3 minutes at a temperature of 90 ℃.

3) After mixing 600 g of water with 100 g of heat treated almond in 2), coarsely pulverize using a chopper mill, and then finely pulverize using a colloid mill.

4) Filter the ground nut mixture of 3) with a centrifuge.

5) Add minerals, sugars and spices to the filtered nut mixture of 4) and stir with a stirrer for 20 minutes at 1,700rpm at a temperature of 20 ℃.

6) Disperse the stirred nut mixture of 5) once in a high pressure homogenizer at 400bar pressure.

7) Sterilize the dispersed nut mixture of 6) for 30 minutes at the temperature of 70 ℃.

Example 2 replacement milk without chitosan (chitosan addition) utilizing nuts prepared according to the present invention

1) Mix 400g of water with 100g of almond and soak for 8 hours.

2) The soaked nuts of 1) are steamed for 3 minutes at a temperature of 90 ℃.

3) After mixing 600 g of water with 100 g of heat treated almond in 2), coarsely pulverize using a chopper mill, and then finely pulverize using a colloid mill.

4) Filter the ground nut mixture of 3) with a centrifuge.

5) Add minerals, sugars, spices and chitosan to the filtered nut mixture of 4) and stir with a stirrer for 20 minutes at 1,700rpm at a temperature of 20 ℃.

6) Disperse the stirred nut mixture of 5) once at a pressure of 400 bar in a high pressure homogenizer.

7) Sterilize the dispersed nut mixture of 6) for 30 minutes at the temperature of 70 ℃.

Comparative Example 1: General Milk

Comparative Example 2: General Soymilk

Experiment: Sensory Test

Sensory test personnel (more than 2 years experience sensory test) of alternative milk (Examples 1, 2), general milk (Comparative Example 1), and general soymilk (Comparative Example 2) without chemical additives using nuts manufactured according to the present invention 30 people (15 males, 15 females) with the taste, taste, texture, and overall taste test (5 points measuring method: 1: Very bad, 2: Bad, 3: Normal, 4: Good, 5: very good). The results are shown in Table 1 below.

flavor zest Texture Overall preference Example 1 4.0 4.1 4.0 4.0 Example 2 4.2 4.2 4.1 4.1 Comparative Example 1 4.0 4.2 4.0 4.0 Comparative Example 2 3.8 3.9 3.8 3.8

As can be seen from Table 1, Examples 1 and 2 also show high scores similar to general milk (Comparative Example 1) in all items. Alternative milk without the chemical additive using the nut of the present invention does not appear to be lacking in taste, flavor, texture, overall preference compared to the general milk, even though it was manufactured using the nut without the chemical additive, the person with lactose intolerance It may be widely used as a food for eating or replacing milk.

Claims (5)

Immersion step (S10) to immerse by mixing water with nuts;
A heat treatment step of steaming the soaked nuts (S20);
After milling by roughly mixing the heat-treated nuts 5 to 15 times the weight of water, the milling step of finely grinding the crude milled nuts mixture (S30);
A filtration step of filtering the pulverized nuts mixture (S40);
To the filtered nut mixture, adding a mineral, sugars, spices and stirring step (S50) for 10-30 minutes at 1,700 ~ 6,000 rpm at a temperature of 10 ~ 40 ℃;
A high pressure dispersion step (S60) of dispersing the stirred nut mixture for 1 to 3 times at a pressure of 150 to 1,000 bar; And
Sterilization step (S70) for sterilizing the dispersed nut mixture for 20 to 40 minutes at a temperature of 70 ~ 90 ℃;
Consisting of,
The stirring step (S50),
To 100 parts by weight of the filtered nut mixture, 0.5 to 1.0 parts by weight of one or more natural ingredients selected from saponin or chitosan are further mixed,
The saponin is,
The roots of red ginseng are pulverized to a size of 150 to 200mesh, and then the lower alcohol selected from water, methanol, ethanol and butanol of 5 to 25 times the dry weight, or a mixed solvent thereof is used at an extraction temperature of 80 to 100 ° C. Filtration was carried out three to five times continuously by any method selected from hot water extraction, cold needle extraction, reflux cooling extraction, and ultrasonic extraction for 5 hours, and the filtrate was concentrated under reduced pressure at 20-80 ° C. with a vacuum concentrator. The water is obtained by any one drying method selected from vacuum freeze drying, hot air drying and drying by spraying,
The chitosan is,
The crab shell was washed with water and dried, and then mixed with 10 to 20 times aqueous solution of 5% by weight NaOH to the dried crab shell to extract protein at a temperature of 90 to 100 ° C. for 4 to 8 hours, and the extracted The protein is removed and washed to adjust the pH to 7-7.5, filtered and dried. The protein-removed crab is mixed with 10-20 times of 2N HCl aqueous solution and calcined at 40 ° C. for 4-8 hours. After removing, washed with water to adjust the pH to 6.5 ~ 7.0 and finally immersed in ethanol aqueous solution for 1 to 2 days, then filtered and dried, the filtration and drying of the chitin obtained by 10 to 40 ~ 50% by weight of NaOH aqueous solution 10 ~ Method for producing a substitute milk using no chemical additives, characterized in that by mixing 20 times heat-treated for 3 to 10 hours at a temperature of 70 ~ 110 ℃ deacetylated.
The method of claim 1,
The nuts of the immersion step (S10),
Method for producing alternative milk using no chemical additives, characterized in that one or two of almonds, cashew nuts, peanuts, macadamia, walnuts, brazil nuts, pecans, pistachios, pine nuts.
delete delete delete

Images