Almond milk preparation process and products obtained

Details Almond milk preparation process and products obtained Almond milk preparation process and products obtained

1996-03-04

1997-08-12

Paden, Carolyn

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Beverage or beverage concentrate

426632, A23L 136

Patent

active

056563213

ABSTRACT:
A process for preparing almond milk, as well as to products obtained thereby. The process of the invention includes heating, at 90.degree. C., an aqueous dispersion of partially de-oiled almond powder, proportioned at 8%.+-.1% and mixed with about 0.1% of a stabilizing hydrocolloid, for a lapse of time that is sufficient to allow the compounds to solubilize, then proceeding successively with a grinding in aqueous phase, a centrifugal clarification adapted to remove the particles that are large enough to be detected by the tongue or the roof of the mouth, a sterilization by "UHT" (ultra-high temperature) treatment, a homogenization at 180,000 hPa during cooling and, finally, with an aseptic packaging of the product obtained. The product of the invention can be used as a substitute for animal milk, and in particular cow's milk, to serve as a basis for creating a line of new products for human consumption, and making it possible to achieve an improved nutrition.

REFERENCES:
patent: 2294682 (1942-09-01), Moss, Jr.
patent: 3288614 (1966-11-01), Miles
patent: 4025658 (1977-05-01), Pominski
patent: 4064277 (1977-12-01), Yokotsuka
patent: 4241100 (1980-12-01), Wakana
patent: 4639374 (1987-01-01), Matsunobu et al.
patent: 5086166 (1992-02-01), Lawhon
Nelson 1976 J Food Science 41(57).

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