Almond milk preparation process and products obtained

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.

CROSS-REFERENCE TO RELATED APPLICATION 
The instant application is based upon International Application No. 
PCT/FR94/01011, filed on Aug. 17, 1994, the disclosure of which is hereby 
expressly incorporated by reference thereto in its entirety. 
BACKGROUND OF THE INVENTION 
1. Field of the Invention 
The present invention relates to a process for preparing almond milk, as 
well as to by-products thereof. 
Moreover, the invention is related to a product, made from a vegetable raw 
material, that 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 intended for human diet, and make it possible to achieve a 
greatly improved nutrition. 
2. Description of Background and Relevant Information 
In the ordinary diet, nutriments such as milk, butter, yogurt, and sauces 
are all animal-derived. These nutriments, consumed daily in too large 
quantities, provide a surplus of fat in which the fatty acids are 
saturated. Therefore, they play a detrimental role in people who are prone 
to cardiovascular diseases. 
Furthermore, some animal-derived food components are sometimes not 
well-carried by a more or less substantial fraction of consumers. For 
example, for the majority of consumers, cow's milk apparently does not 
pose any assimilation problem: it is a source of proteins and calcium. 
However, for other consumers, it is really not well tolerated. For the 
latter, cow's milk proteins can cause allergies, particularly in children. 
Therefore, the production of new nutriments that are more easily 
digestible, cholesterol-free, with a high content of non-allergenic 
proteins and non-saturated fatty acids, presents a real nutritional 
interest and even becomes a necessity for a portion of the population. 
U.S. Pat. No. 2,294,682, issued on Feb. 11, 1941, describes a process for 
manufacturing a vegetable butter from ground peanuts or similar leguminous 
plants, placed in aqueous solution and subjected to an enzymatic 
proteolysis at 27.degree.54.degree. C., and stopped at the end of the 
operation by destruction of the enzyme at 70.degree.-110.degree. C. 
U.S. Pat. No. 4,639,374, issued on May 8, 1984, is related to a roasted 
almond paste intended for the preparation of beverages or desserts. It 
describes, in particular, the manufacturing process of an "acid almond 
milk" obtained by first passing the roasted almonds in a press at 200 
kg/cm.sup.2 to remove 50% of fat, by then mixing them with water, milk, 
sugar, a thickening agent and a surfactant, then passing the derived 
product in a mixer-homogenizer and in a homogenizer, before sterilizing it 
at 90.degree. C., allowing it to ferment at 37.degree.-40.degree. C., and 
adding sugar thereto, the temperature being then raised to 75.degree. C., 
the product being finally filtered and cooled. 
The products featured in these patents have very limited applications, and 
their inventors do not in fact expect to use them as substitutes for 
animal milks. 
International Application No. PCT/FR93/00201, filed by the Applicant of the 
present application, describes a process in which a very thin puree of 
fruits or shelled nuts is placed in an aqueous solution and subjected to a 
progressive temperature rise between 40.degree. and 70.degree. C. during 
which it undergoes a pressurized homogenization at 200,000-500,000 hPa, 
leading to a particle size distribution below 50 .mu.m, then an enzymatic 
hydrolysis by bacterial proteases, amylases, glucanases specifically 
hydrolyzing the proteins or polysaccharide compounds, the temperature then 
being raised up to 110.degree.-115.degree. C. to stop the enzymatic 
reactions and ensure the bacteriological stability by pasteurization. 
Unfortunately, the derived products, although conforming to the object 
sought, with respect to their composition, have proven to be 
insufficiently stable for an industrial production to be considered. 
SUMMARY OF THE INVENTION 
An object of the present invention is to propose a process that makes it 
possible to manufacture, from a predetermined vegetable raw material, a 
vegetable milk perfectly stable at ambient temperature, having a texture 
and an aspect that are close to those of the animal milk, capable of 
serving as a substitute therefor in the preparation of foods that can be 
consumed daily, and characterized by the absence of lactose, saturated 
fat, cholesterol and allergenic proteins. 
The main interest of the invention lies in the production of new nutriments 
having a nutritional interest due to the particular composition of the raw 
materials used and to the process that enables the organoleptic quality to 
be improved. 
These new nutriments are obtained from nuts selected for their high content 
of proteins, non-saturated fat, minerals, and possibly coming from 
biological farming. 
The process of the invention comprises 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.

DETAILED DESCRIPTION OF A PREFERRED EMBODIMENT 
The following detailed description is related to a non-limiting example of 
embodiment of the object of the invention. 
The vegetable raw material used in the invention is constituted of almonds 
that are shelled, blanched, non-roasted, partially de-oiled, preferably by 
cold pressing, and powdered. 
Its composition will vary according to the following proportions: 
______________________________________ 
Humidity 6% .+-. 2% 
Starch 12% .+-. 4% 
Soluble sugar 8% .+-. 4% 
Total carbohydrates 
17% .+-. 3% 
Protids 53% .+-. 3% 
Fibers 6% .+-. 1% 
Ashes 6% .+-. 1% 
______________________________________ 
The process is characterized by the following successive steps. 
The almond powder is first dry ground to obtain a product that is dispersed 
in cold water, at the rate of 8%.+-.1% of flour by weight. 
One adds 0.1%.+-.0.05% of a stabilizing hydrocolloid to the mixture. The 
whole is then heated at 90.degree. C. and brought to room temperature 
(maintaining of the temperature) during a lapse of time that is 
sufficient, typically 5 minutes, to obtain the solubilization of the food 
compounds, proteins, carbohydrates and minerals. 
To increase the efficiency of the subsequent clarification step, a grinding 
in aqueous phase is then undertaken, preferably in a colloid mill. 
The preparation, after being cooled at about 55.degree. C. so as to cause 
an increase in the viscosity, is then subjected to a centrifugal 
clarification for about 2 minutes, at an acceleration a =38,000 m/s.sup.2 
.+-.3%, with the object of removing as completely as possible the 
particles that are large enough to be detected by the tongue or the roof 
of the mouth (particles greater than 50 .mu.m). 
The product is then sterilized at a high temperature that is maintained for 
the time necessary for obtaining the desired sterilizing value. During 
cooling, a pressurized homogenization at 180,000 hPa (180 bar) and, 
finally, an aseptic packaging of the product obtained are carried out. 
The homogenization is performed in a homogenizer that produces a 
supplemental reduction of the particle size distribution. The passage in 
the homogenizer lasts a few seconds. 
All of the operations described hereinabove could be carried out in a 
continuous manner, on a slag-type apparatus. 
The operational parameters are set so as to obtain a controlled 
solubilization of the protein and polysaccharide fractions, a homogeneous 
and stable dispersion of the matter in suspension, as well as a control of 
the final viscosity of the product. 
The biochemical composition of the final product must correspond to the 
following values: 
______________________________________ 
Protids 3.6% .+-. 0.2% 
Lipids 0.9% .+-. 0.2% 
Total carbohydrates 
0.5% .+-. 0.1% 
Total dry matter 
5.5% .+-. 0.5% 
______________________________________ 
By way of example, the biochemical composition of the cow's milk is 
provided hereinafter: 
______________________________________ 
Protids 3.08 to 3.70% 
Lipids 3.50 to 3.60% 
Total carbohydates 4.50% 
______________________________________ 
In spite of the difference in their compositions, the texture, aspect and 
color of the product according to the invention are close to those of the 
semi-skimmed cow's milk. 
One of the novel characteristics of the invention is the fact that it 
applies to the limited field of nitrogenous nuts that are selected noble 
materials, of quality, and that the products obtained are intended for 
human nutrition. 
The finality of the process is to obtain an element which enables, as cow's 
milk does, the production of varied products with great nutritional value. 
These products are new and their development requires the invention of new 
recipes. Indeed, since the emphasis is placed on the nutritional aspect of 
the products, the addition of additives enabling their biological value to 
be perfected is to be taken into consideration. The biological value of 
the proteins is possibly optimized by the addition of bioassimilable 
aminoacids, thus eliminating the limiting factors. One can also add 
ingredients such as fruits, aromatic herbs, specific lipids or 
carbohydrates, protective substances, minerals, trace elements and 
vitamins, which are adjusted to the value desired for an ordinary or 
special nutrition. The products obtained can serve as partial substitutes 
for dairy produce and meat, for example in their organoleptic, digestive, 
physiological or usability (ready for use characteristic) functions. 
The nature of the various constituent elements provides the object of the 
invention with a maximum of useful effects that have not, to date, been 
obtained by similar processes. 
Although the invention has been described with reference to particular 
means, materials, and to a particular example, it is to be understood that 
the invention is not limited to the particulars expressly disclosed, but 
the invention extends to all equivalents within the scope of the claims 
that follow.