DE2019262A1 - Process for the production of vegetable milk - Google Patents
Process for the production of vegetable milkInfo
- Publication number
- DE2019262A1 DE2019262A1 DE19702019262 DE2019262A DE2019262A1 DE 2019262 A1 DE2019262 A1 DE 2019262A1 DE 19702019262 DE19702019262 DE 19702019262 DE 2019262 A DE2019262 A DE 2019262A DE 2019262 A1 DE2019262 A1 DE 2019262A1
- Authority
- DE
- Germany
- Prior art keywords
- milk
- emulsion
- added
- alginate
- heat treatment
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013336 milk Nutrition 0.000 title claims description 42
- 239000008267 milk Substances 0.000 title claims description 42
- 210000004080 milk Anatomy 0.000 title claims description 42
- 238000000034 method Methods 0.000 title claims description 11
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 235000013311 vegetables Nutrition 0.000 title claims description 7
- 239000000839 emulsion Substances 0.000 claims description 25
- 235000010443 alginic acid Nutrition 0.000 claims description 21
- 229920000615 alginic acid Polymers 0.000 claims description 21
- 229940072056 alginate Drugs 0.000 claims description 20
- 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 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- 235000013312 flour Nutrition 0.000 claims description 9
- 244000060011 Cocos nucifera Species 0.000 claims description 6
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 5
- 241000723382 Corylus Species 0.000 claims description 4
- 235000007466 Corylus avellana Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 240000006711 Pistacia vera Species 0.000 claims description 2
- 230000001804 emulsifying effect Effects 0.000 claims description 2
- 230000000717 retained effect Effects 0.000 claims description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims 2
- RZVAJINKPMORJF-UHFFFAOYSA-N Acetaminophen Chemical compound CC(=O)NC1=CC=C(O)C=C1 RZVAJINKPMORJF-UHFFFAOYSA-N 0.000 claims 1
- 235000021384 green leafy vegetables Nutrition 0.000 claims 1
- 230000001143 conditioned effect Effects 0.000 description 5
- 239000002245 particle Substances 0.000 description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 239000000693 micelle Substances 0.000 description 3
- 235000020245 plant milk Nutrition 0.000 description 3
- 244000215068 Acacia senegal Species 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 2
- 229920000084 Gum arabic Polymers 0.000 description 2
- 235000010489 acacia gum Nutrition 0.000 description 2
- 239000000205 acacia gum Substances 0.000 description 2
- 235000020224 almond Nutrition 0.000 description 2
- 230000016615 flocculation Effects 0.000 description 2
- 238000005189 flocculation Methods 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- 235000020232 peanut Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- -1 alginate ion Chemical class 0.000 description 1
- 235000020244 animal milk Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 238000011197 physicochemical method Methods 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 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 OR TREATMENT 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
- A61K8/73—Polysaccharides
- A61K8/733—Alginic acid; Salts thereof
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9794—Liliopsida [monocotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Botany (AREA)
- Chemical & Material Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Birds (AREA)
- Epidemiology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Agronomy & Crop Science (AREA)
- Nutrition Science (AREA)
- Dermatology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
Description
DIPL-(NG. H. FINK PATENTANWALT · 7300 ESSLINGEN(NECKAIi) · HINDENBUItGSTKASSEDIPL- (NG. H. FINK PATENTANWALT · 7300 ESSLINGEN (NECKAIi) · HINDENBUITGSTKASSE
21. April 1970 Z P 5813April 21, 1970 Z P 5813
Georges Baudot, 11, Allee du Sud, 93 La Courneuve (Prankreich)Georges Baudot, 11, Allee du Sud, 93 La Courneuve (France)
"Verfahren zum Herstellen von Pflanzenroilch""Process for the production of vegetable raw milk"
Beanspruchte Priorität der französischen Patentanmeldung PV 69 12 771 vom 23. April I969.Claimed priority of the French patent application PV 69 12 771 of April 23, 1969.
Die vorliegende Erfindung betrifft ein Verfahren zum Her-, stellen von Pflanzenmilch aus grünen Früchten, z.B. Milch aus Kokosnüssen, Haselnüssen, Mandeln oder gerösteten Erdnüssen. The present invention relates to a method for producing, make plant milk made from green fruits, e.g. milk made from coconuts, hazelnuts, almonds or roasted peanuts.
Milch aus grünen Früchten, welche in der Nahrungsmittelindustrie für die Herstellung von Gremes, Eis oder Getränken und in der Industrie zur Herstellung von Schönheitsmitteln, in der Parfümerie und in der Hersteilung von Kosmetikartikeln gebraucht wird, wird durch Mischen von aus grünen Früchten durch Zerkleinern oder Baspein erzeugtem Mehl mit Wasser in Form einer flüssigen Creme hergestellt, die anschließend gesiebt wird, um die pastenartige Masse zurückzuhalten und die Milch zu extrahieren. Milk from green fruits, which is used in the food industry for the production of gremes, ice cream or beverages and in the industry for the production of beauty products, in perfumery and in the manufacture of cosmetics, is made by mixing green fruits by grinding or baspein produced flour with water in the form of a liquid cream, which is then sieved to retain the pasty mass and extract the milk.
0 098-46/11800 098-46 / 1180
- 2 - 21.4.1970 Z- 2 - April 21, 1970 Z
P 5813P 5813
Diese Art yon Milch kann nicht konserviert werden,und sie kann daher nur unmittelbar vor ihrem Gebrauch hergestellt werden. ~This kind of milk cannot be preserved, and they can therefore only be made immediately before use. ~
Tatsächlich kann diese Milch keiner Behandlung zu ihrer Konservierung, z.B. Pasteurisieren öder Sterilisieren, unterworfen werden, denn durch die Einwirkung von Wärme wird sie zerstört.In fact, this milk cannot be subjected to any preservation treatment such as pasteurization or sterilization because it is destroyed by the action of heat.
Ein Ziel der Erfindung ist die Erzeugung von Pflanzenmilch aus grünen Früchten, die derart konserviert werden kann, daß sie in unmittelbar gebrauchsfähiger Form handelbar ist.An object of the invention is to produce vegetable milk from green fruits which can be preserved in such a way that it can be traded in an immediately usable form.
Entsprechend der vorliegenden Erfindung ist ein Verfahren zum Herstellen von Pflanzenmilch aus grünen Früchten, z.B. Mandeln, Haselnüssen, Kokosnüssen, dadurch gekennzeichnet, daß nach dem Mischen von Mehl aus gemahlenen oder geraspelten grünen Früchten mit-Wasser zu einer Emulsion dieser Emulsion eine Emulsion mit 3 bis 12 Gramm Alginat/Liter beigemischt wird und daß das Ganze zum Konservieren einer Wärmebehandlung unterworfen wird.According to the present invention is a method for Production of plant milk from green fruits, e.g. almonds, hazelnuts, coconuts, characterized in that that after mixing flour from ground or grated green fruits with water to form an emulsion of this emulsion an emulsion with 3 to 12 grams of alginate / liter is added and that the whole thing to preserve a heat treatment is subjected.
Die so erhaltene Milch ist vollständig stabil, und die Wärmebehandlung für ihre Konservierung zerstört sie nicht. Darüberhinaus weist diese Milch einige Zeit nach der Konservierung keinen Niederschlag, keine Ansammlung νοα fetten Teilchen und keine Ausflockung auf*The milk thus obtained is completely stable, and the heat treatment it does not destroy it for its preservation. Furthermore Some time after the preservation, this milk shows no precipitation, no accumulation of νοα fatty particles and no flocculation on *
Die vorliegende Erfindung wendet physikalisch-chemische Methoden an, die verursachen, daß in den Emulsionen der grünen Früchte die kolloidalen Moleküle teilweise dissoziiert sind und H+ und OH- -Ionen bilden, welche zu denen des wässrigen Milieus hinzukommen und unter sich reagieren, indem sie die üblicherweise instabile Emulsion stabil machen. Die kolloidalen Mioellen dieser Emulsionen müssen also geändert werden» um The present invention uses physicochemical methods which cause the colloidal molecules in the emulsions of green fruits to be partially dissociated and form H + and OH- ions, which are added to those of the aqueous environment and react with each other by the usually make unstable emulsion stable. The colloidal million cells of these emulsions must therefore be changed »um
0098467118000984671180
ORlGJMALiNSPECTEDORlGJMALiNSPECTED
- 3 - 21.4.1970 Z- 3 - April 21, 1970 Z
P 5813P 5813
schließlich elektrische Ladungen gleichen Zeichens zu tragen, damit sie sich gegenseitig abstoßen und zur Einnahme des größtmöglichen Volumens in der Milch neigen, wodurch diese ihre Homogenität beibehält und eine Ausflockung unter Wärmeeinwirkung verhindert wird.finally to carry electrical charges of the same sign so that they repel each other and to ingest the greatest possible volume in the milk, which means that it retains its homogeneity and causes flocculation under the action of heat is prevented.
Wegen der Verwendung eines stabilen Kolloids, z.B? eines Alginates, bilden die instabilen Kolloide der Pflanzenmilch aua grlinen Früchten, die mit den Alginaten kombiniert werden, eine Milch, die gegen eine Koagulation.in der Wärme geschützt iBt. Tatsächlich sind die Micellen der Pflanzenmilch im natürlichen Zustand wenig ionisiert und bilden nur ein instabiles Hydrosol und das Alginat ist mit gleichem elektrischem Vorzeichen stark ionisiert, so daß durch die Beifügung von Alginat sich ein neues Hydrosol ergibt, das aus der Stabilität des Alginate Nutzen zieht·Because of the use of a stable colloid, for example? of an alginate, the unstable colloids of vegetable milk from green fruits, which are combined with the alginates, form a milk that is protected from coagulation in the heat. In fact, the micelles of vegetable milk are only slightly ionized in their natural state and only form an unstable hydrosol and the alginate is strongly ionized with the same electrical sign, so that the addition of alginate results in a new hydrosol that benefits from the stability of the alginate.
Diese Stabilität bildet sich durch Adsorption. Jedes Micellteilchen der Milch legt auf seiner Oberfläche Alginatteilchen derart fest, daß sich auf diese Weise ein Micellekomplex grüne Prucht/Kolloid bildet. Die Teilchen des Alginate dienen als Bindeglied zwischen den Ionen und den Teilchen der Milch und verleihen dieser, da sie ziemlich zahlreich sind, ihr elektrisches Zeichen und ihre Stabilität.This stability is created by adsorption. Every micelle particle the milk fixes alginate particles on its surface in such a way that a micelle complex is formed in this way green fruit / colloid forms. The particles of the alginate serve as a link between the ions and the particles of milk and, as they are quite numerous, give it their electrical sign and their stability.
Entsprechend einem ändern Merkmal der Erfindung wird die Emulsion aus,grünen Früchten gesiebt, um die pastenartige Masse zurückzuhalten und "die Milch vor dem Beifügen von Alginat zu extrahieren, wodurch verhindert wird, daß ein Teil des Alginate in der pastenartigen Masse zurückgehalten wird.According to another feature of the invention, the Emulsion of green fruit sifted to make the pasty Hold back mass and "extract the milk before adding alginate, thereby preventing a portion of the alginate is retained in the paste-like mass.
Vorzugsweise wird das Alginat in Form einer Emulsion aufbereitet, bevor es mit der Emulsion aua grünen Früchten gemischt wird. Eine Wärmebehandlung zur Sicherung der Konservierung und zur Verhinderung der Fermentation kann in Form einer Sterilisierung oder Pasteurisierung durchgeführt werden*Preferably the alginate is in the form of an emulsion prepared before it is mixed with the emulsion aua green fruit. A heat treatment to ensure preservation and to prevent fermentation can be carried out in the form of sterilization or pasteurization will*
009846/1180 : BAD OBIGlNAU009846/1180 : BAD OBIGlNAU
- 4 - 21.4.1970 Z- 4 - April 21, 1970 Z
P 5813P 5813
Wenn die Viskosität der Pflanzenmilch vergrößert oder der Geschmack geändert werden soll, so können dieser emulgierende, hydrophile Kolloide beigefügt werden, z.B. natürliche oder pulverförmige Tiermilch, Kasein, Stärke, Pektin, Nährbodenmasse, Gelatine, Gummi arabicum oder Eigelb.When the viscosity of the vegetable milk increases or the Taste is to be changed, this emulsifying, hydrophilic colloids are added, e.g. natural or powdered animal milk, casein, starch, pectin, nutrient medium, Gelatin, gum arabic or egg yolk.
Es kann auch Zucker in dem Maß beigefügt werden, wie die Miloh gezuckert werden soll oder nicht.Sugar can also be added to the extent that the milk should or should not be sugared.
Den besonderen Durchführungsarten der Verfahren entsprechend wird in nachfolgender Weise vorgegangen, um Pflanaenmilch aus grünen Früohten gemäß der Erfindung zu erhalten.The following procedure is used in accordance with the particular ways in which the procedures are carried out: Plant milk to be obtained from green early trees according to the invention.
Milch aus Kokosnüssen wird hergestellt, indem diese Nüsse zu . Mehl gemahlen werden. Dann wird das Mehl mit Wasser gemischt. Für 60 Liter Wasser werden 20 kg Mehl gebraucht. Die.so er*- •haltene Emulsion wird in einer hydraulischen Presse mit-Filtertüchern von 10 bis 50 My Durchgangsweite gefiltert, wodurch die Milch extrahiert und das Mehl zurückgehalten wird.Milk made from coconuts is made by adding these nuts. Flour to be ground. Then the flour is mixed with water. 20 kg of flour are needed for 60 liters of water. Die.so he * - • Holding emulsion is made in a hydraulic press with filter cloths filtered from 10 to 50 microns passage width, which extracts the milk and retains the flour.
Zugleich mit der Miloh wird eine Alginateinuleion hergestellt, indem 500 Gramm pulverförmiges Alginat in etwa 40 Liter Wasser unter Wärmeeinfluß geschmolzen wird. Diese Emulsion wird mit der Milch gemischt. - At the same time as the Miloh, an alginate ion is produced by melting 500 grams of powdered alginate in about 40 liters of water under the influence of heat. This emulsion is mixed with the milk. -
Man kann darauf die so gewonnene Milch konditionieren, indem : sie in Behälter oder Flaschen abgefüllt und sterilisiert wird.The milk obtained in this way can then be conditioned by : it is filled into containers or bottles and sterilized.
Wenn gezuckerte Milch gewünscht wird, kann der so gewonnenen Milch eine gewisse Menge Zucker,. z.B. 10 kg beigefügt werden.If sweetened milk is desired, the milk obtained in this way can contain a certain amount of sugar. e.g. 10 kg can be added.
Bein ersten Auaführungsbeisplel wird eine verhältnismäßig dicke The first example will be a relatively thick one
009846/1180009846/1180
BAD ORIGINALBATH ORIGINAL
- 5 - 21,4*1970 Z- 5 - 21.4 * 1970 Z
P 5813P 5813
Milch gewonnen. Venn eine dünnere Milch gewünscht wird, so können die folgenden Mengen -vorgesehen werden) 10 kg Kokosnußmehl,Milk obtained. If a thinner milk is desired, so the following quantities can be provided) 10 kg coconut flour,
60 Liter Wasser,60 liters of water,
300 Gramm Alginat in 40 Liter Wasser unter Wärme geschmolzen.300 grams of alginate in 40 liters of water melted under heat.
Selbstverständlich wird die Emulsion aus Wasser und Kokosnußmehl in einer hydraulischen Presse mit einem Filtertuch von 10 bis 50 My Durchgangsweite gefiltert fund man kann z.B. 7 kg Zucker beifügen. Die Milch wird anschließend pateurlsiert oder sterilisiert und konditioniert.Of course, the emulsion of water and coconut flour f is filtered in a hydraulic press with a filter cloth of 10 to 50 My passage width and one can add, for example, 7 kg of sugar. The milk is then pateurized or sterilized and conditioned.
Es werden 6 kg geröstete Haselnüsse gemahlen, die mit 60 Liter Wasser gemischt werden.Diese Emulsion wird unter den gleichen Bedingungen gefiltert wie die Milch in den Beispielen 1 und 2. Dann wird die so erhaltene Milch mit einer Alginatemulsion gemischt, die in 40 Liter Wasser 300 Gramm unter Wärme geschmolzenes Alginat aufweist.6 kg of roasted hazelnuts are ground, mixed with 60 liters of water, this emulsion is among the same Conditions filtered as the milk in Examples 1 and 2. Then the milk thus obtained is mixed with an alginate emulsion which is melted in 40 liters of water 300 grams under heat Has alginate.
Um gezuckerte Milch zu erhalten, kann bis zu 20 kg Zucker beigefügt werden. Die Milch wird dann sterilisiert oder pasteurisiert und konditioniert.Up to 20 kg of sugar can be used to obtain sugared milk attached. The milk is then sterilized or pasteurized and conditioned.
Es werden 10 kg entkernte Mandeln, gemahlen, die mit 60 Liter Wasser gemischt werden. Diese Emulsion "wird wie in den vorhergehenden Beispielen gefiltert. Dann wird dieser eine Alginatemulsion beigefügt, indem unter Wärmeeinwirkung 500 Gramm Alginat in 40 Liter Wasser geschmolzen werden. Zu der so erhaltenen Milch können 20 kg Zucker zugegeben werden. Die Milch wird dann sterilisiert oder pausteurleiert und konditioniert. 10 kg of pitted almonds, ground, the 60 liters Water to be mixed. This "emulsion" will be as in the previous ones Examples filtered. Then an alginate emulsion is added to it by adding 500 grams under the action of heat Alginate can be melted in 40 liters of water. To the thus obtained Milk can be added to 20 kg of sugar. The milk is then sterilized or paused and conditioned.
0 0 9 8 4 6/11800 0 9 8 4 6/1180
ORfGJNALORfGJNAL
- 6 - 21.4.1970 Z- 6 - April 21, 1970 Z
P 5813P 5813
Es werden 6 kg geröstete Erdnüsse gemahlen, die mit 60 Liter Wasser gemischt werden. Diese Emulsion wird wie in den vorhergehenden Beispielen gefiltert, um die Milch zu extrahieren. 6 kg of roasted peanuts are ground, the 60 liters Water to be mixed. This emulsion will be as in the previous ones Examples filtered to extract the milk.
Zugleich wird eine Alginatemulsion hergestellt, indem 450 Gramm in 40 Liter Wasser geschmolzen werden. Dieser Emulsion werden 25 Gramm Gummi arabicum und 25 Gramm Stärkemehl beigefügt, um die Viskosität der Milch zu ändern·At the same time an alginate emulsion is made by adding 450 grams be melted in 40 liters of water. 25 grams of gum arabic and 25 grams of cornstarch are added to this emulsion, to change the viscosity of the milk
Die Alginatemulsion und die Milch werden daraufhin gemischt und sterilisiert oder pasteurisiertf und die so erhaltene Milch wird konditioniert. ... <The Alginatemulsion and the milk are mixed then sterilized or pasteurized and f and the milk thus obtained is conditioned. ... <
Der pH-Wert der Milch soll auf einem Wert zwischen 6 und 7 gehalten werden, um eine gute Stabilität zu erzielen. Wenn der pH-Wert größer als 7 ist, kann ein Stoff, z.B. Zitronensäure, beigefügt werden, um den pH-Wert auf dem Wert 6 zu haltenfund wenn dieser Wert unter 6 liegt, kann ein Stoff, z.B. Bikarbonat oder Soda, beigefügt werden*The pH of the milk should be kept between 6 and 7 in order to achieve good stability. If the pH value is greater than 7, a substance, e.g. citric acid, can be added to keep the pH value at 6 f and if this value is below 6, a substance, e.g. bicarbonate or soda, can be added will*
Natürlich ist die Erfindung nicht auf die vorstehend beschriebenen Ausführungsbeispiele beschränkt. Es können im einzelnen zahlreiche Änderungen vorgesehen werden, ohne sich deshalb aus dem Rahmen der Erfindung zu entfernen.Of course, the invention is not limited to those described above Embodiments limited. Numerous changes can be envisaged in detail without affecting each other therefore to be removed from the scope of the invention.
Ö-0 9.846/1180-· ' original inspectedÖ-0 9.846 / 1180- 'original inspected
Claims (8)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR6912771A FR2041400A5 (en) | 1969-04-23 | 1969-04-23 | Production of vegetable milks |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE2019262A1 true DE2019262A1 (en) | 1970-11-12 |
Family
ID=9032918
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19702019262 Pending DE2019262A1 (en) | 1969-04-23 | 1970-04-22 | Process for the production of vegetable milk |
Country Status (6)
| Country | Link |
|---|---|
| BE (1) | BE749281A (en) |
| CH (1) | CH502768A (en) |
| DE (1) | DE2019262A1 (en) |
| ES (1) | ES378970A1 (en) |
| FR (1) | FR2041400A5 (en) |
| IT (1) | IT1028506B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1989012440A1 (en) * | 1988-06-22 | 1989-12-28 | Johann Ribi | Cosmetic-based means and method for removing tattooing |
| WO1996004800A1 (en) * | 1994-08-17 | 1996-02-22 | Jacques Berger | Method for preparing almond milk and products obtained |
| EP0759272A1 (en) * | 1995-07-10 | 1997-02-26 | Societe Des Produits Nestle S.A. | Producing a milk from stones or seeds of fruit |
| US5656321A (en) * | 1994-08-17 | 1997-08-12 | Berger; Jacques | Almond milk preparation process and products obtained |
| US5762994A (en) * | 1995-07-10 | 1998-06-09 | Nestec S.A. | Obtention of protein and lipid compositions from fruit kernels |
| WO2007140074A2 (en) | 2006-05-22 | 2007-12-06 | Green Rabbit, Llc | Non-dairy, non-soy food product and methods of making |
| WO2008106814A3 (en) * | 2007-03-06 | 2009-03-19 | Rivella Internat Ag | Protein-free soy product |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2040654B1 (en) * | 1992-04-02 | 1994-05-16 | Induxtra De Suministros Llorel | PROCEDURE FOR OBTAINING MILK FROM DRIED FRUIT POWDER AND SHAKES. |
| ES2095806B1 (en) * | 1995-02-02 | 1997-11-01 | Turrones Y Especiales Viar S A | DRINK BASED ON ALMONDS AND PROCEDURE FOR THE PREPARATION OF THE SAME. |
| ES2116916B1 (en) * | 1996-05-28 | 1999-03-01 | Nectina S A | ALMONDS-BASED DRINK AND PROCEDURE FOR OBTAINING SUCH A DRINK. |
| US20030129259A1 (en) * | 2001-12-28 | 2003-07-10 | Avon Products, Inc. | Topical lightening compostitions and methods of use |
| FR2858777B1 (en) * | 2003-08-12 | 2007-02-09 | B Rossow Et Cie Ets | METHOD FOR FORMULATING COMPLEX AND STABLE OIL-IN-WATER EMULSIONS, FORMULATIONS OBTAINED THEREBY, AND PROCESS FOR FORMULATING PRODUCTS COMPRISING SAID EMULSIONS |
| FR2951355A1 (en) * | 2009-10-21 | 2011-04-22 | Epouse Barennes Sandrine Daurel | Vegetable milk, useful in food preparation, comprises a mixture comprising sweet almond and coconut pulp, mixed in water |
-
1969
- 1969-04-23 FR FR6912771A patent/FR2041400A5/en not_active Expired
-
1970
- 1970-04-17 CH CH573770A patent/CH502768A/en not_active IP Right Cessation
- 1970-04-21 BE BE749281D patent/BE749281A/en unknown
- 1970-04-22 IT IT5152/70A patent/IT1028506B/en active
- 1970-04-22 DE DE19702019262 patent/DE2019262A1/en active Pending
- 1970-04-23 ES ES378970A patent/ES378970A1/en not_active Expired
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1989012440A1 (en) * | 1988-06-22 | 1989-12-28 | Johann Ribi | Cosmetic-based means and method for removing tattooing |
| WO1996004800A1 (en) * | 1994-08-17 | 1996-02-22 | Jacques Berger | Method for preparing almond milk and products obtained |
| US5656321A (en) * | 1994-08-17 | 1997-08-12 | Berger; Jacques | Almond milk preparation process and products obtained |
| EP0759272A1 (en) * | 1995-07-10 | 1997-02-26 | Societe Des Produits Nestle S.A. | Producing a milk from stones or seeds of fruit |
| US5762994A (en) * | 1995-07-10 | 1998-06-09 | Nestec S.A. | Obtention of protein and lipid compositions from fruit kernels |
| AU712307B2 (en) * | 1995-07-10 | 1999-11-04 | Societe Des Produits Nestle S.A. | Production of milk from fruit kernels |
| US6383550B1 (en) | 1995-07-10 | 2002-05-07 | Nestec S.A. | Fruit kernel protein and lipid extract compositions |
| WO2007140074A2 (en) | 2006-05-22 | 2007-12-06 | Green Rabbit, Llc | Non-dairy, non-soy food product and methods of making |
| EP2020876A4 (en) * | 2006-05-22 | 2010-06-16 | Green Rabbit Llc | Non-dairy, non-soy food product and methods of making |
| WO2008106814A3 (en) * | 2007-03-06 | 2009-03-19 | Rivella Internat Ag | Protein-free soy product |
Also Published As
| Publication number | Publication date |
|---|---|
| IT1028506B (en) | 1979-02-10 |
| ES378970A1 (en) | 1972-08-01 |
| FR2041400A5 (en) | 1971-01-29 |
| CH502768A (en) | 1971-02-15 |
| BE749281A (en) | 1970-10-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE3781939T2 (en) | FRUIT JUICE BLEND FOR WHIPPED AND / OR FROZEN APPLICATION. | |
| DE3238208C2 (en) | ||
| DE69633729T2 (en) | PROCESS FOR PREPARING FRUIT PRODUCTS BY CRUSHING THE CELLS OF THE FRUITS AND PRODUCTS THEREOF AVAILABLE | |
| DE2822150A1 (en) | FOOD COMPOSITION CONTAINING A COLOIDAL WHEY FILLING PRODUCT | |
| DE2724736C2 (en) | Food additive in the form of a hydrophilic colloidal powder | |
| DE2323390A1 (en) | GELLED FOOD PRODUCT | |
| DE2507551A1 (en) | ADSORBENT MATERIAL AND METHOD FOR MANUFACTURING IT | |
| DE2923647C3 (en) | Product which can be reconstituted with water for making juices or soups with a portion of indigestible fiber | |
| DE2339668A1 (en) | SOYBAN JUICE AND THE METHOD FOR MANUFACTURING IT | |
| CH625680A5 (en) | ||
| DE2352034A1 (en) | STABILIZED SHAKE BASE MIX AND METHOD FOR MAKING IT | |
| DE2019262A1 (en) | Process for the production of vegetable milk | |
| DE3521083A1 (en) | METHOD FOR THE PRODUCTION OF SOYBEE FOOD PRODUCTS | |
| DE2726969A1 (en) | LOW CALORIES PRODUCT OF THE MAJONAISE AND DRESSING TYPE AND THE PROCESS FOR THEIR PRODUCTION | |
| DE2042572A1 (en) | Process for the production of a powder preparation for beverages | |
| DE2627460A1 (en) | METHOD FOR MANUFACTURING DAIRY PRODUCTS IN GEL FORM | |
| DE2952059C2 (en) | ||
| DE2721199A1 (en) | GELLING AGENT MIXTURE ITS USE AS FOOD GELLING AGENT IN WATER OR MILK AND THE PRODUCTS CONTAINED WITH IT | |
| DE2406376C3 (en) | Chicken protein composition with good whipping ability | |
| DE68902336T2 (en) | METHOD FOR PRODUCING JELLY-LIKE PRODUCTS WITH FIBROUS TEXTURE. | |
| DE3145895C2 (en) | ||
| DE2309163A1 (en) | FRUIT PRODUCTS AND THE PROCESS FOR THEIR MANUFACTURING | |
| DE3330558C2 (en) | ||
| EP1102550B2 (en) | Method for producing a biological substance, biological substance and the use thereof | |
| DE1692805A1 (en) | Process for the production of a spreadable food preparation |