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 >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. 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 CO3 ² ’), 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 9920cm ² /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.