WO2024072214A1 - Plant-based drink - Google Patents
Plant-based drink Download PDFInfo
- Publication number
- WO2024072214A1 WO2024072214A1 PCT/NL2023/050501 NL2023050501W WO2024072214A1 WO 2024072214 A1 WO2024072214 A1 WO 2024072214A1 NL 2023050501 W NL2023050501 W NL 2023050501W WO 2024072214 A1 WO2024072214 A1 WO 2024072214A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- nuts
- plant
- based drink
- castanea
- amount
- Prior art date
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000004615 ingredient Substances 0.000 claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 4
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 4
- 235000014571 nuts Nutrition 0.000 claims description 66
- 241000196324 Embryophyta Species 0.000 claims description 43
- 238000000034 method Methods 0.000 claims description 33
- 238000000227 grinding Methods 0.000 claims description 30
- 239000002245 particle Substances 0.000 claims description 25
- 239000011230 binding agent Substances 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 7
- 244000226021 Anacardium occidentale Species 0.000 claims description 6
- 150000001768 cations Chemical class 0.000 claims description 6
- 241001070941 Castanea Species 0.000 claims description 4
- 235000014036 Castanea Nutrition 0.000 claims description 4
- 235000007763 Castanea pumila Nutrition 0.000 claims description 4
- 244000025797 Castanea pumila Species 0.000 claims description 4
- 240000007049 Juglans regia Species 0.000 claims description 4
- 235000009496 Juglans regia Nutrition 0.000 claims description 4
- 239000002535 acidifier Substances 0.000 claims description 4
- 235000020226 cashew nut Nutrition 0.000 claims description 4
- 239000003995 emulsifying agent Substances 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- 240000004246 Agave americana Species 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 2
- 235000003801 Castanea crenata Nutrition 0.000 claims description 2
- 244000209117 Castanea crenata Species 0.000 claims description 2
- 235000000908 Castanea dentata Nutrition 0.000 claims description 2
- 244000242134 Castanea dentata Species 0.000 claims description 2
- 235000008886 Castanea henryi Nutrition 0.000 claims description 2
- 240000002064 Castanea henryi Species 0.000 claims description 2
- 235000018244 Castanea mollissima Nutrition 0.000 claims description 2
- 240000004957 Castanea mollissima Species 0.000 claims description 2
- 235000010003 Castanea ozarkensis Nutrition 0.000 claims description 2
- 244000244494 Castanea ozarkensis Species 0.000 claims description 2
- 235000014037 Castanea sativa Nutrition 0.000 claims description 2
- 240000007857 Castanea sativa Species 0.000 claims description 2
- 235000007764 Castanea seguinii Nutrition 0.000 claims description 2
- 240000001868 Castanea seguinii Species 0.000 claims description 2
- 241000723382 Corylus Species 0.000 claims description 2
- 240000009226 Corylus americana Species 0.000 claims description 2
- 235000001543 Corylus americana Nutrition 0.000 claims description 2
- 235000007466 Corylus avellana Nutrition 0.000 claims description 2
- 241000758791 Juglandaceae Species 0.000 claims description 2
- 241000758789 Juglans Species 0.000 claims description 2
- 235000013757 Juglans Nutrition 0.000 claims description 2
- 229940072056 alginate Drugs 0.000 claims description 2
- 235000010443 alginic acid Nutrition 0.000 claims description 2
- 229920000615 alginic acid Polymers 0.000 claims description 2
- 230000000694 effects Effects 0.000 claims description 2
- 238000011049 filling Methods 0.000 claims description 2
- 150000004676 glycans Chemical class 0.000 claims description 2
- 230000003020 moisturizing effect Effects 0.000 claims description 2
- 229920001282 polysaccharide Polymers 0.000 claims description 2
- 239000005017 polysaccharide Substances 0.000 claims description 2
- 238000003860 storage Methods 0.000 claims description 2
- 235000020234 walnut Nutrition 0.000 claims description 2
- 241000219495 Betulaceae Species 0.000 claims 1
- 235000013336 milk Nutrition 0.000 abstract description 12
- 239000008267 milk Substances 0.000 abstract description 12
- 210000004080 milk Anatomy 0.000 abstract description 12
- 235000013365 dairy product Nutrition 0.000 abstract description 3
- 201000010538 Lactose Intolerance Diseases 0.000 abstract description 2
- 239000003925 fat Substances 0.000 abstract description 2
- 244000144725 Amygdalus communis Species 0.000 description 10
- 235000020224 almond Nutrition 0.000 description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 235000011437 Amygdalus communis Nutrition 0.000 description 6
- 235000013361 beverage Nutrition 0.000 description 6
- 235000020245 plant milk Nutrition 0.000 description 6
- -1 from CaC O Chemical class 0.000 description 5
- 238000009826 distribution Methods 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 235000020194 almond milk Nutrition 0.000 description 2
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000020247 cow milk Nutrition 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 2
- 238000003921 particle size analysis Methods 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 238000005191 phase separation Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 230000001760 anti-analgesic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000012736 aqueous medium Substances 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000009837 dry grinding Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000011874 heated mixture Substances 0.000 description 1
- 235000020278 hot chocolate Nutrition 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 150000003216 pyrazines Chemical class 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 235000013570 smoothie Nutrition 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021260 warm beverage Nutrition 0.000 description 1
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
Definitions
- the present invention is in the field of a plant-based drink, and a method for producing such a plant-based drink.
- the drink contains at least one non-milk component as source of fats or proteins, wherein the source typically is one or more nuts.
- a further ingredient is water.
- the drink may in particular be consumed by those who are lactose-intolerant and others, such as vegans, who avoid dairy products.
- a drink is referred to as a liquid intended for human consumption, also called beverage.
- Such drinks primarily satisfy a need for replenishing water, such as when having thirst.
- Common types of non-alcoholic drinks typically consumed cold, may be found all over the world in smaller or larger quantities including plain drinking water, various sorts of milk, fruit and vegetable juices, smoothies, and soft drinks typically water-based.
- warm drinks are consumed, typically water or milk based, including coffee, tea, and hot chocolate. Drinks may be supplemented with additional ingredients, such a caffein.
- alcoholic drinks such as wine, beer, and liquor, which contain the ethanol. Lately, such alcoholic drinks are also available in non-alcoholic or low-alcoholic variants.
- the present invention is in the field of a plant-based milk.
- Plant-based milk is considered to be an alternative to milk, in particular for cow milk.
- almonds may be used.
- a general production method thereof may involve soaking and grinding almonds in an excess of water. Thereafter a milky white liquid is obtained by filtering the almond pulp (flesh).
- Almond milk can also be made by adding water to almond butter.
- almond milk is homogenized with high pressure and treated with Ultra High Temperature (UHT) for greater stability and shelf life.
- UHT Ultra High Temperature
- Other ingredients may be added or even replace the almonds, such as debittered wild apricot kernels, and rice.
- the obtained plant-beverage may be mixed further, such as with parts of fresh milk.
- a beverage may improve health or have medical effects, such as anti-inflammatory and analgesic effects.
- Such a beverage may be combined with nutritional ingredients of fresh milk, so that various tastes of the frothed milk are smooth, mild, and moist, and the beverage is easily accepted by people and has excellent enjoyment in a drinking process.
- EP 3272228 Al relating to a non-dairy, vegetable based beverage is obtained from acorns by a process which is characterized in that it comprises the steps of a) grinding a mixture of acorn nuts and water, optionally comprising enzymes to reduce the amount of starch, b) heating the ground mixture to provide starch swelling and subsequent cooling the heated mixture to a temperature below 65°C, c) optionally adding enzymes to the mixture of step b) to reduce the amount of starch in said mixture, d) fine grinding the watery mixture, dl) homogenizing the mixture.
- the process includes a step for removing tannins, wherein said tannin removal step preferably involves at least one of heating the mixture of ground acorn or applying vacuum to said mixture, EP 2 476 317 A1, relating to bland tasting almond drinks characterized in that they have a low benzaldehyde concentration and a low pyrazines concentration, methods for obtaining them, comprising subjecting almonds to a dry heat treatment, followed by a dry grinding step to obtain an almond paste, and finally dispersing the almond paste in an aqueous medium to obtain an almond drink, and https : c- (answer: Yes and No).
- said tannin removal step preferably involves at least one of heating the mixture of ground acorn or applying vacuum to said mixture, EP 2 476 317 A1, relating to bland tasting almond drinks characterized in that they have a low benzaldehyde concentration and a low pyrazines concentration, methods for obtaining them, comprising subjecting almonds to a dry heat treatment, followed by a dry grinding step to obtain an almond paste,
- the present invention relates to an improved plant-based drink, which overcomes one or more of the above disadvantages, without jeopardizing functionality and advantages.
- the present invention relates to an improved pasteurized plant-based drink and a method for producing such a drink.
- the term “drink” is used to relate to a liquid for human consumption, also referred to as “beverage”, in particular a non-alcoholic drink.
- the present drink is produced and may shortly thereafter be sold to customers; hence the present drink is fresh.
- the present drink is also shelf-stable for longer periods of time, it does not de-homogenize, nor does it have phase-separation, nor does it have precipitation or sedimentation, and a continuous phase remains.
- the present drink has a good mouth feel, typically creamy, comparable to that of cow milk.
- Pasteurizing clearly distinguishes over an Ultra High temperature (UHT) treatment (https://nl.wikipe- dia.org/wiki/Pasteuriseren; the Dutch Wikipedia page appears to be much clearer than the English one), also referred to as “sterilizing”.
- UHT Ultra High temperature
- Pasteurizing is typically performed at a temperature of around 70 °C, below the temperature at which for instance Maillard reactions occur, during a period of time of about 15 seconds, whereas sterilizing occurs at a temperature well above 100 °C, such as 138 °C, during a much shorter period of time, typically about 2 seconds.
- the present invention relates to a method of producing plant-based drink comprising providing an amount of nuts, wherein a size of individual nuts is smaller than 15 mm, adding 0.2-1 part water per part nuts to the amount of nuts during a moisturizing time thereby obtaining a moist amount of nuts, wherein the parts are based on the weight of the amount of nuts, adding 0-10 wt.% additional ingredients, wherein the wt.% is based on the weight of the final plantbased drink (as is also the case for the further wt.% mentioned), grinding the moist amount of nuts and additional ingredients to particles with a size smaller than 40 pm thereby making a paste, adding 3-8 parts water per 1 part paste by weight and mixing the water and paste into a plant-based drink, in particular 4-6 parts water, more in particular 4.5-5.5 parts, optionally homogenizing the mixture during a homogenizing time, such as during 0.5-5 minutes, and pasteurizing the plant-based drink.
- the particles with a size smaller than 40 pm refers to a particle size distribution wherein >98% of the particles is smaller than 40 pm, in particular smaller than 30 pm, and typically smaller than 25 pm, (as measured using Laser diffraction).
- a median particle size is typically from 6-15 pm, such as 8-12 pm, a standard deviation in the order of 10 pm or less, such as 6 pm.
- a specific Surface Area for of the particles is typically >10 4 cm 2 /ml, such as >5 . 10 4 cm 2 /ml, and typically >10 5 cm 2 /ml, and smaller than ⁇ 1 . 10 6 cm 2 /ml.
- the initial water content of the nuts is for the present method and for that matter for the present product, within the ranges given, rather irrelevant.
- the amount of nuts is, relative to the amount of water, considered small. 0.2-1 part water before grinding, and an additional 3-8 parts water is added after grinding, so 3.2-9 parts water, per part nuts.
- the amount of nuts is therefore from 10%-23 .8%.
- the nuts are provided as such, so the water content thereof is not directly relevant.
- the possible amount of water in the (non-dried) nuts typically varies from 30-45%, which is relatively even smaller than the amount of nuts itself, leaving 55-70% “dry” nut substance. Such is considered clear.
- the amount of “dry” nut substance relative to the amount of added water drops accordingly, to 5.5 — 16%. The result is a thinner or thicker plant-based milk.
- the present invention relates to a pasteurized plant-based drink obtainable by a method according to the invention, comprising 3-8 parts water per 1 part grinded nut paste, 0-10 wt.% additional ingredients, wherein nut particles have a size ⁇ 40 pm.
- the present invention provides a solution to one or more of the above-mentioned problems.
- the present invention relates in a first aspect to the method of producing plant-based drink according to claim 1 .
- pasteurizing is performed at a temperature of 70-80 °C, in particular 75-77 °C, during a pasteurizing time of 10-120 seconds, in particular 20-60 seconds, more in particular 30-40 seconds. Therewith an amount of microorganisms is reduced significantly, a stable drink is obtained, and a good mouth feel, and taste are maintained.
- Pasteurizing could be performed at somewhat higher temperatures, e.g., 80-90 °C, but in view of energy consumption such is less preferred.
- the amount of nuts with a size of individual nuts smaller than 1 mm is obtained by pre-grinding, in particular wherein pre-grinding is performed during a pre-grinding period of 10-120 minutes/kg nuts, in particular during 30-90 minutes/kg nuts, such as 50-70 minutes/kg nuts, and/or at a pre-grinding temperature of 0-20 °C, in particular 12-15 °C, and/or by adding 1-10 wt.% water to the un-grinded amount of nuts, wherein the wt.% s based on the weight of the amount of nuts.
- the grinding time depends on the amount of nuts being grinded at the same time or batch; the larger the amount, the longer the grinding time typically is. It is found important to keep the grinding temperature, and for that matter, the production temperature, relatively low, e.g., in view of (final) product stability. One may consider the temperatures used as “cooling”.
- grinding is performed during a grinding period of 30-180 minutes/kg nuts, in particular during 60-150 minutes/kg nuts, such as 100-130 minutes/kg nuts, and/or at a grinding temperature of 0-20 °C, in particular 12-15 °C.
- the grinding time depends on the amount of nuts being grinded at the same time or batch; the larger the amount, the longer the grinding time typically is. It is found important to keep the grinding temperature, and for that matter, the production temperature, relatively low, e.g., in view of (final) product stability. One may consider the temperatures used as “cooling”.
- nuts are selected from at least one of trees of the plant family Anaccirdicicecie, in particular of the genus Anarccidium, such as A. occi- dentale [cashew], of the plant family Betulacecie, in particular of the sub-family of Coryloideae, more in particular of the genus Corylus L, such as Corylys avellana L [hazelnut], of the plant family Fagaaceae, in particular of the sub-family of Quercoideae, more in particular of the genus Castanea, such as Castanea alnifolia, Castanea crenata, Castanea dentata, Castanea henryi, Castanea mollissima, Castanea ozarkensis, Castanea pumila, Castanea sativa, and Castanea seguinii [chestnut], of the plant family Juglandaceae, in particular of the gen
- the amount of nuts comprises ⁇ 5% water, and/or wherein the water activity is in a range of 0.9-0.97 [EN ISO 21807: 199416],
- An initial amount of nuts is preferably as dry as possible. Therewith discolouring and decay is prevented as much as possible.
- the method is performed in a controlled production environment, in particular wherein at least one of a temperature is controlled to 12-15 °C, an air-borne particle level is controlled by a HEPA filter, in particular a HEPA filter for removing 99.97% of particles with a size > 0.3 um (HEPA H13 or better], and a humidity is controlled to a relative humidity of ⁇ 40%.
- a HEPA filter in particular a HEPA filter for removing 99.97% of particles with a size > 0.3 um (HEPA H13 or better]
- a humidity is controlled to a relative humidity of ⁇ 40%.
- additional ingredients are added, in particular 1-5 wt.% additional ingredients.
- the pasteurized drink is provided in a container, such as a bottle, in particular wherein a filling machine is used to provide the drink in the container.
- an average particle size of grinded nuts is 20 ⁇ 3 pm, and/or wherein a standard deviation of the particle size is ⁇ 3 pm (as measured using a Malvern Mastersizer 2000).
- the present drink typically has rather small particles, which are not perceived as particles when consuming the present drink.
- the particle size distribution is found to be rather precise, in that a standard deviation of the particle size of the drink obtained by the present method is rather small.
- the plant-based drink is unfiltered. Contrary to prior art plant-based drinks the present drink is not filtered. Such results in a better particle size distribution, and better mouthfeel and taste.
- the plant-based drink is 0-3 days old, in particular 0.2-2 days, more in particular 1-1.5 days.
- a plant-based milk is obtained that can be shipped rather quick to a selling point, such as a store.
- the drink is therefore fresh when made available to the public.
- the plant-based drink is storage stable during at least 11 days. That is considered relatively long, in particular without larger amounts of binders as no phase separation or the like occurs.
- the nuts are first coarsely ground for 30 to 180 minutes at a temperature between +1 and +20 °C.
- 1 to 6 kg of calcium carbonate, 10 to 200 grams of sodium alginate, 2 to 10 kg of lecithin, 100 to 900 grams of salt, 2 to 6 kg of agave syrup and between 100 and 900 g of citrus fiber are added.
- Coarse grinding will be done at an rpm between 1000 and 4000.
- fine grinding will be done for 60 to 300 minutes at a temperature of between +1 and +20 degrees. This will use an rpm between 100 and 1250.
- the cashew paste is mixed in-line with water from +1 to +15 °C with a mixer running at an rpm of between 1000 and 3000. Then the milk goes into the pasteurizer where it is first heated at a temperature between 25 and 65 °C and is homogenized with 500 kPa-4000 kPa (50 to 400 bar). Then the milk is pasteurized with a temperature that is between 50 and 85 °C at a time range of 5 to 60 seconds. After which the milk is cooled back to a temperature between 0 and +7 °C within a time range of 2 to 20 seconds.
- the present plant -based drink comprises finer grinded particles, so the values below may be considered as upper values which are reached without much further effort by the present inventors.
- Figs, la and lb respectively, show a particle size distribution of non-homogenised and three times homogenized plant-based milk, in particular the above mix, obtained with a Helos Mytos laser diffraction apparatus.
- the invention although described in detailed explanatory context may be best understood in conjunction with the accompanying figures.
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Abstract
The present invention is in the field of a plant-based drink, and a method for producing such a plant-based drink. The drink contains at least one non-milk component as source of fats or proteins, wherein the source typically is one or more nuts. A further ingredient is water. The drink may in particular be consumed by those who are lactose-intolerant and others, such as vegans, who avoid dairy products.
Description
PLANT-BASED DRINK
FIELD OF THE INVENTION
The present invention is in the field of a plant-based drink, and a method for producing such a plant-based drink. The drink contains at least one non-milk component as source of fats or proteins, wherein the source typically is one or more nuts. A further ingredient is water. The drink may in particular be consumed by those who are lactose-intolerant and others, such as vegans, who avoid dairy products.
BACKGROUND OF THE INVENTION
A drink is referred to as a liquid intended for human consumption, also called beverage. Such drinks primarily satisfy a need for replenishing water, such as when having thirst. Common types of non-alcoholic drinks, typically consumed cold, may be found all over the world in smaller or larger quantities including plain drinking water, various sorts of milk, fruit and vegetable juices, smoothies, and soft drinks typically water-based. Also, warm drinks are consumed, typically water or milk based, including coffee, tea, and hot chocolate. Drinks may be supplemented with additional ingredients, such a caffein. Further reference can be made to alcoholic drinks such as wine, beer, and liquor, which contain the ethanol. Lately, such alcoholic drinks are also available in non-alcoholic or low-alcoholic variants.
The present invention is in the field of a plant-based milk. To that end cereals, nuts, and the like may be used, or a combination thereof. Plant-based milk is considered to be an alternative to milk, in particular for cow milk. For example, almonds may be used. A general production method thereof may involve soaking and grinding almonds in an excess of water. Thereafter a milky white liquid is obtained by filtering the almond pulp (flesh). Almond milk can also be made by adding water to almond butter. In commercial production, almond milk is homogenized with high pressure and treated with Ultra High Temperature (UHT) for greater stability and shelf life. Other ingredients may be added or even replace the almonds, such as debittered wild apricot kernels, and rice. The obtained plant-beverage may be mixed further, such as with parts of fresh milk. Such a beverage may improve health or have medical effects, such as anti-inflammatory and analgesic effects. Such a beverage may be combined with nutritional ingredients of fresh milk, so that various tastes of the frothed milk are smooth, mild, and moist, and the beverage is easily accepted by people and has excellent enjoyment in a drinking process.
However, typically the taste and appeal of such plant-based milks have a negative impact on the acceptance of such drinks. In addition, in terms of green and circular economy, transporting large amounts of raw products is less preferred. It is better to use locally available products in that respect. Also, shelf-life and stability of the plant-based products may be an issue.
References to such background art documents are for instance EP 3272228 Al, relating to a non-dairy, vegetable based beverage is obtained from acorns by a process which is characterized in that it comprises the steps of a) grinding a mixture of acorn nuts and water, optionally comprising enzymes to reduce the amount of starch, b) heating the ground mixture to provide starch swelling
and subsequent cooling the heated mixture to a temperature below 65°C, c) optionally adding enzymes to the mixture of step b) to reduce the amount of starch in said mixture, d) fine grinding the watery mixture, dl) homogenizing the mixture. Preferably the process includes a step for removing tannins, wherein said tannin removal step preferably involves at least one of heating the mixture of ground acorn or applying vacuum to said mixture, EP 2 476 317 A1, relating to bland tasting almond drinks characterized in that they have a low benzaldehyde concentration and a low pyrazines concentration, methods for obtaining them, comprising subjecting almonds to a dry heat treatment, followed by a dry grinding step to obtain an almond paste, and finally dispersing the almond paste in an aqueous medium to obtain an almond drink, and https : c-
(answer: Yes and No).
The present invention relates to an improved plant-based drink, which overcomes one or more of the above disadvantages, without jeopardizing functionality and advantages.
SUMMARY OF THE INVENTION
The present invention relates to an improved pasteurized plant-based drink and a method for producing such a drink. The term “drink” is used to relate to a liquid for human consumption, also referred to as “beverage”, in particular a non-alcoholic drink. The present drink is produced and may shortly thereafter be sold to customers; hence the present drink is fresh. The present drink is also shelf-stable for longer periods of time, it does not de-homogenize, nor does it have phase-separation, nor does it have precipitation or sedimentation, and a continuous phase remains. The present drink has a good mouth feel, typically creamy, comparable to that of cow milk. The term “Pasteurizing” clearly distinguishes over an Ultra High temperature (UHT) treatment (https://nl.wikipe- dia.org/wiki/Pasteuriseren; the Dutch Wikipedia page appears to be much clearer than the English one), also referred to as “sterilizing”. Pasteurizing is typically performed at a temperature of around 70 °C, below the temperature at which for instance Maillard reactions occur, during a period of time of about 15 seconds, whereas sterilizing occurs at a temperature well above 100 °C, such as 138 °C, during a much shorter period of time, typically about 2 seconds. An important difference is that, due to the much higher temperature of UHT treatment almost all or all microorganisms get killed, at the expense of physicochemical reactions of the treated product (e.g., the Maillard), whereas with pasteurization still a fraction of the microorganisms remain alive, but the product does not undergo noticeable physicochemical reactions.
In a first aspect the present invention relates to a method of producing plant-based drink comprising providing an amount of nuts, wherein a size of individual nuts is smaller than 15 mm, adding 0.2-1 part water per part nuts to the amount of nuts during a moisturizing time thereby obtaining a moist amount of nuts, wherein the parts are based on the weight of the amount of nuts, adding 0-10 wt.% additional ingredients, wherein the wt.% is based on the weight of the final plantbased drink (as is also the case for the further wt.% mentioned), grinding the moist amount of nuts and additional ingredients to particles with a size smaller than 40 pm thereby making a paste, adding 3-8 parts water per 1 part paste by weight and mixing the water and paste into a plant-based drink, in particular 4-6 parts water, more in particular 4.5-5.5 parts, optionally homogenizing the mixture during a homogenizing time, such as during 0.5-5 minutes, and pasteurizing the plant-based
drink. The particles with a size smaller than 40 pm refers to a particle size distribution wherein >98% of the particles is smaller than 40 pm, in particular smaller than 30 pm, and typically smaller than 25 pm, (as measured using Laser diffraction). A median particle size is typically from 6-15 pm, such as 8-12 pm, a standard deviation in the order of 10 pm or less, such as 6 pm. A specific Surface Area for of the particles is typically >104 cm2/ml, such as >5 . 104 cm2/ml, and typically >105 cm2/ml, and smaller than <1 . 106 cm2/ml. The initial water content of the nuts is for the present method and for that matter for the present product, within the ranges given, rather irrelevant. One simply has to take a certain amount of nuts, and add the amount of water as described in the present method, in view of the amount of nuts, on a part by part basis. The amount of nuts is, relative to the amount of water, considered small. 0.2-1 part water before grinding, and an additional 3-8 parts water is added after grinding, so 3.2-9 parts water, per part nuts. The amount of nuts is therefore from 10%-23 .8%. The nuts are provided as such, so the water content thereof is not directly relevant. The possible amount of water in the (non-dried) nuts typically varies from 30-45%, which is relatively even smaller than the amount of nuts itself, leaving 55-70% “dry” nut substance. Such is considered clear. The amount of “dry” nut substance relative to the amount of added water drops accordingly, to 5.5 — 16%. The result is a thinner or thicker plant-based milk.
In a second aspect the present invention relates to a pasteurized plant-based drink obtainable by a method according to the invention, comprising 3-8 parts water per 1 part grinded nut paste, 0-10 wt.% additional ingredients, wherein nut particles have a size < 40 pm.
Thereby the present invention provides a solution to one or more of the above-mentioned problems.
Advantages of the present description are detailed throughout the description.
DETAILED DESCRIPTION OF THE INVENTION
The present invention relates in a first aspect to the method of producing plant-based drink according to claim 1 .
In an exemplary embodiment of the present method pasteurizing is performed at a temperature of 70-80 °C, in particular 75-77 °C, during a pasteurizing time of 10-120 seconds, in particular 20-60 seconds, more in particular 30-40 seconds. Therewith an amount of microorganisms is reduced significantly, a stable drink is obtained, and a good mouth feel, and taste are maintained. Pasteurizing could be performed at somewhat higher temperatures, e.g., 80-90 °C, but in view of energy consumption such is less preferred.
In an exemplary embodiment of the present method the amount of nuts with a size of individual nuts smaller than 1 mm is obtained by pre-grinding, in particular wherein pre-grinding is performed during a pre-grinding period of 10-120 minutes/kg nuts, in particular during 30-90 minutes/kg nuts, such as 50-70 minutes/kg nuts, and/or at a pre-grinding temperature of 0-20 °C, in particular 12-15 °C, and/or by adding 1-10 wt.% water to the un-grinded amount of nuts, wherein the wt.% s based on the weight of the amount of nuts. The grinding time depends on the amount of nuts being grinded at the same time or batch; the larger the amount, the longer the grinding time
typically is. It is found important to keep the grinding temperature, and for that matter, the production temperature, relatively low, e.g., in view of (final) product stability. One may consider the temperatures used as “cooling”.
In an exemplary embodiment of the present method grinding is performed during a grinding period of 30-180 minutes/kg nuts, in particular during 60-150 minutes/kg nuts, such as 100-130 minutes/kg nuts, and/or at a grinding temperature of 0-20 °C, in particular 12-15 °C. The grinding time depends on the amount of nuts being grinded at the same time or batch; the larger the amount, the longer the grinding time typically is. It is found important to keep the grinding temperature, and for that matter, the production temperature, relatively low, e.g., in view of (final) product stability. One may consider the temperatures used as “cooling”.
In an exemplary embodiment of the present method nuts are selected from at least one of trees of the plant family Anaccirdicicecie, in particular of the genus Anarccidium, such as A. occi- dentale [cashew], of the plant family Betulacecie, in particular of the sub-family of Coryloideae, more in particular of the genus Corylus L, such as Corylys avellana L [hazelnut], of the plant family Fagaaceae, in particular of the sub-family of Quercoideae, more in particular of the genus Castanea, such as Castanea alnifolia, Castanea crenata, Castanea dentata, Castanea henryi, Castanea mollissima, Castanea ozarkensis, Castanea pumila, Castanea sativa, and Castanea seguinii [chestnut], of the plant family Juglandaceae, in particular of the genus Juglans L., such as Juglans regia [walnut], and of hybrids thereof. It is strongly preferred to use nuts that are readily available nearby a production facility, typically in the region or country of production. Therewith the production can be as energy efficient as possible, including the energy of transport and the like. Locally available nuts are therefore preferred.
In an exemplary embodiment of the present method the amount of nuts comprises < 5% water, and/or wherein the water activity is in a range of 0.9-0.97 [EN ISO 21807: 199416], An initial amount of nuts is preferably as dry as possible. Therewith discolouring and decay is prevented as much as possible.
In an exemplary embodiment of the present method the method is performed in a controlled production environment, in particular wherein at least one of a temperature is controlled to 12-15 °C, an air-borne particle level is controlled by a HEPA filter, in particular a HEPA filter for removing 99.97% of particles with a size > 0.3 um (HEPA H13 or better], and a humidity is controlled to a relative humidity of <40%. It is found that in view of obtaining a stable milk with the characteristics as described throughout the description typically the production environment is controlled well, such as in terms of temperature, air-borne particles and microorganisms, and relative humidity.
In an exemplary embodiment of the present method 0.2-10 wt.% additional ingredients are added, in particular 1-5 wt.% additional ingredients.
In an exemplary embodiment of the present method additional ingredients are selected from at least one of a salt, such as from CaC O ,. from a sweetener, such as 0.5-5 wt.% sweetener, in particular 1-3.5 wt.% sweetener, such as agave syrup, from an acidifier, such as 0-0.2 wt.% acidi- fier, in particular 0.001-0.02 wt.% acidifier, such as citric acid, from an emulsifier, such as 1-5 wt.%
emulsifier, in particular 1.5-3.5 wt.% emulsifier, such as lecithin, from a salt, such as 0.05-0.5 wt.% salt, in particular 0.1-0.2 wt.% salt, such as NaCl, from a binding system, from a binder, in particular a binder of biological origin, such as 0.01-2 wt.% binder or binding system, in particular 0.04- 0.5 wt.% binder or binding system, wherein the binder comprises a polysaccharide, in particular an alginate, and/or wherein the binder comprises a divalent cation, such as 0.5-2.5 wt.% divalent cation (including anion, such as CO32’), in particular 1.0-2.0 wt.% divalent cation, such as Ca, and/or Mg, and from proteins. In case of a divalent cation, a ratio of weight cation: weight binder typically is from 10: 1 to 200: 1, in particular from 30: 1 to 100: 1. Therewith a stable drink is obtained.
In an exemplary embodiment of the present method the pasteurized drink is provided in a container, such as a bottle, in particular wherein a filling machine is used to provide the drink in the container.
In an exemplary embodiment of the present drink an average particle size of grinded nuts is 20±3 pm, and/or wherein a standard deviation of the particle size is <3 pm (as measured using a Malvern Mastersizer 2000). The present drink typically has rather small particles, which are not perceived as particles when consuming the present drink. The particle size distribution is found to be rather precise, in that a standard deviation of the particle size of the drink obtained by the present method is rather small.
In an exemplary embodiment of the present drink the plant-based drink is unfiltered. Contrary to prior art plant-based drinks the present drink is not filtered. Such results in a better particle size distribution, and better mouthfeel and taste.
In an exemplary embodiment of the present drink the plant-based drink is 0-3 days old, in particular 0.2-2 days, more in particular 1-1.5 days. With the present method a plant-based milk is obtained that can be shipped rather quick to a selling point, such as a store. The drink is therefore fresh when made available to the public.
In an exemplary embodiment of the present drink the plant-based drink is storage stable during at least 11 days. That is considered relatively long, in particular without larger amounts of binders as no phase separation or the like occurs.
The invention is further detailed by the accompanying figures and examples, which are exemplary and explanatory of nature and are not limiting the scope of the invention. To the person skilled in the art, it may be clear that many variants, being obvious or not, may be conceivable falling within the scope of protection, defined by the present claims.
The examples are further detailed in the description of the experiments below.
EXAMPLES
Soaking and rinsing
First, 10 to 40 kg of cashew nuts are soaked in cold water with a temperature of +1 to + 10 °C for a time of 1 to 8 hours. Then the water is drained and 30 to 80 liters of water is added in combination with 100 to 900 grams of citric acid after which it is stirred for 1 to 10 minutes. In the added water with citric acid, the nuts are soaked for 5 to 35 minutes. Then the water is drained again and 20 to 150 liters of cold water is added with a temperature between + 1 and +15 °C. After that, stirring will be done with an agitator for 1 to 10 minutes. The water
can now be drained and then 10 to 100 L of cold water will be added with a temperature between +1 and +10 °C.
Grinding
The nuts are first coarsely ground for 30 to 180 minutes at a temperature between +1 and +20 °C. In the process, 1 to 6 kg of calcium carbonate, 10 to 200 grams of sodium alginate, 2 to 10 kg of lecithin, 100 to 900 grams of salt, 2 to 6 kg of agave syrup and between 100 and 900 g of citrus fiber are added. Coarse grinding will be done at an rpm between 1000 and 4000. Then, fine grinding will be done for 60 to 300 minutes at a temperature of between +1 and +20 degrees. This will use an rpm between 100 and 1250.
Inline mixing and pasteurization
The cashew paste is mixed in-line with water from +1 to +15 °C with a mixer running at an rpm of between 1000 and 3000. Then the milk goes into the pasteurizer where it is first heated at a temperature between 25 and 65 °C and is homogenized with 500 kPa-4000 kPa (50 to 400 bar). Then the milk is pasteurized with a temperature that is between 50 and 85 °C at a time range of 5 to 60 seconds. After which the milk is cooled back to a temperature between 0 and +7 °C within a time range of 2 to 20 seconds.
Particle size analysis
For an initial batch particle size analysis was done. Typically, the present plant -based drink comprises finer grinded particles, so the values below may be considered as upper values which are reached without much further effort by the present inventors.
Volume %
Volume % Specific Surf. Area 9920cm2/ml xl = 0.73 pm x60 = 14.46 pm x5 = 1.55 pm x70 = 17.61 pm Mean 13.94 xlO = 2.71 pm x75 = 19.64 pm D10 2.71 pm x25 = 6.68 pm x80 = 21.86 pm D50 11.96 pm x30 = 7.75 pm x90 = 28.04 pm D90 28.04 pm x40 = 9.80 pm x95 = 32.80 pm x50 = 11.96 pm x99 = 41.27 pm Standard deviation 9.57
Figs, la and lb, respectively, show a particle size distribution of non-homogenised and three times homogenized plant-based milk, in particular the above mix, obtained with a Helos Mytos laser diffraction apparatus. The invention although described in detailed explanatory context may be best understood in conjunction with the accompanying figures.
It should be appreciated that for commercial application it may be preferable to use one or more variations of the present system, which would similar be to the ones disclosed in the present application and are within the spirit of the invention.
Claims
1. A method of producing plant-based drink comprising
Providing an amount of nuts, wherein a size of individual nuts is smaller than 15 mm, Adding 0.2-1 part water per part nuts to the amount of nuts during a moisturizing time thereby obtaining a moist amount of nuts, wherein the parts are based on the weight of the amount of nuts,
Adding 0-10 wt.% additional ingredients, wherein the wt.% is based on the weight of the final plant-based drink,
Grinding the moist amount of nuts and additional ingredients to particles with a size smaller than 40 pm (as measured using Laser diffraction) thereby making a paste,
Adding 3-8 parts water per 1 part paste by weight and mixing the water and paste into a plant-based drink, in particular 4-6 parts water, more in particular 4.5-5.5 parts,
Optionally homogenizing the mixture during a homogenizing time, and
Pasteurizing the plant-based drink.
2. The method of producing plant-based drink according to claim 1, wherein pasteurizing is performed at a temperature of 70-80 °C, in particular 75-77 °C, during a pasteurizing time of 10-120 seconds, in particular 20-60 seconds, more in particular 30-40 seconds.
3. The method of producing plant-based drink according to any of claims 1-2, wherein the amount of nuts with a size of individual nuts smaller than 1 mm is obtained by pre-grinding, in particular wherein pre-grinding is performed during a pre-grinding period of 10-120 minutes/kg nuts, in particular during 30-90 minutes/kg nuts, such as 50-70 minutes/kg nuts, and/or at a pre-grinding temperature of 0-20 °C, in particular 12-15 °C, and/or by adding 1-10 wt.% water to the un-grinded amount of nuts, wherein the wt.% s based on the weight of the amount of nuts.
4. The method of producing plant-based drink according to any of claims 1-3, wherein grinding is performed during a grinding period of 30-180 minutes/kg nuts, in particular during 60-150 minutes/kg nuts, such as 100-130 minutes/kg nuts, and/or at a grinding temperature of 0-20 °C, in particular 12-15 °C.
5. The method of producing plant-based drink according to any of claims 1-4, wherein nuts are selected from at least one of trees of the plant family Anaccirdicicecie, in particular of the genus Anar- cadium, such as A. occidentale [cashew], of the plant family Betulaceae, in particular of the subfamily of Coryloideae, more in particular of the genus Corylus L, such as Corylys avellana L [hazelnut], of the plant family Fagaaceae, in particular of the sub-family of Quercoideae, more in particular of the genus Castanea, such as Castanea alnifolia, Castanea crenata, Castanea dentata, Castanea henryi, Castanea mollissima, Castanea ozarkensis, Castanea pumila, Castanea sativa, and Castanea seguinii [chestnut], of the plant family Juglandaceae, in particular of the genus Juglans L., such as Juglans regia [walnut], and of hybrids thereof.
6. The method of producing plant-based drink according to any of claims 1-5, wherein the amount of nuts comprises < 5% water, and/or wherein the water activity is in a range of 0.9-0.97 [EN ISO 21807: 199416],
7. The method of producing plant-based drink according to any of claims 1-6, wherein the method is performed in a controlled production environment, in particular wherein at least one of a temperature is controlled to 12-15 °C, an air-borne particle level is controlled by a HEPA filter, in particular a HEPA filter for removing 99.97% of particles with a size > 0.3 um (HEPA H13 or better], and a humidity is controlled to a relative humidity of <40%.
8. The method of producing plant-based drink according to any of claims 1-7, wherein 0.2-10 wt.% additional ingredients are added, in particular 1-5 wt.% additional ingredients, and/or wherein additional ingredients are selected from at least one of a salt, from CaC O ,. from a sweetener, such as agave syrup, from an acidifier, from an emulsifier, from a salt, from a binding system, from a binder, in particular a binder of biological origin, such as 0.05-2 wt.% binder or binding system, wherein the binder comprises a polysaccharide, in particular an alginate, and/or wherein the binder comprises a divalent cation, such as Ca, and/or Mg, and from proteins.
9. The method of producing plant-based drink according to any of claims 1-8, wherein the pasteurized drink is provided in a container, such as a bottle, in particular wherein a filling machine is used to provide the drink in the container.
10. A pasteurized plant-based drink obtainable by a method according to any of claims 1-9, comprising
3-8 parts water per 1 part grinded nut paste,
0-10 wt.% additional ingredients, wherein nut particles have a size < 40 pm (as measured using Laser diffraction), and wherein pasteurizing has been performed during a pasteurizing time of 10-120 seconds, and in particular at a temperature of 70-80 °C.
11. The pasteurized plant-based drink of claim 10, wherein an average particle size of grinded nuts is 20±3 pm, and/or wherein a standard deviation of the particle size is <3 pm (as measured using a Malvern Mastersizer 2000).
12. The pasteurized plant-based drink according to any of claims 10-11, wherein the plant-based drink is unfiltered.
13. The pasteurized plant-based drink according to any of claims 10-12, wherein the plant-based drink is 0-3 days old, in particular 0.2-2 days, more in particular 1-1.5 days.
14. The pasteurized plant-based drink according to any of claims 10-13, wherein the plant-based drink is storage stable during at least 11 days.
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NL2033131A NL2033131B1 (en) | 2022-09-26 | 2022-09-26 | Plant-based drink |
NL2033131 | 2022-09-26 |
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WO2024072214A1 true WO2024072214A1 (en) | 2024-04-04 |
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WO (1) | WO2024072214A1 (en) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2476317A1 (en) | 2011-12-29 | 2012-07-18 | Alpro Comm. VA | Almond drinks and methods for their production |
EP3272228A1 (en) | 2016-07-22 | 2018-01-24 | Liquats Vegetals SA | Process for preparing a new non-dairy beverage food with potential functional properties |
-
2022
- 2022-09-26 NL NL2033131A patent/NL2033131B1/en active
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2023
- 2023-09-25 WO PCT/NL2023/050501 patent/WO2024072214A1/en unknown
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2476317A1 (en) | 2011-12-29 | 2012-07-18 | Alpro Comm. VA | Almond drinks and methods for their production |
EP3272228A1 (en) | 2016-07-22 | 2018-01-24 | Liquats Vegetals SA | Process for preparing a new non-dairy beverage food with potential functional properties |
Non-Patent Citations (1)
Title |
---|
MY PURE PLANTS: "Quickest Cashew Milk (10 mins in 3 ways!) - My Pure Plants", 11 July 2022 (2022-07-11), XP093041132, Retrieved from the Internet <URL:https://mypureplants.com/cashew-milk-recipe/#Do_you_need_to_soak_cashews> [retrieved on 20230421] * |
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