FIELD OF THE INVENTION
The invention relates to food industry and beverage, more specifically to a method and composition of Almond milk. That enhances the potency of human health retention and promotion as compared with those of conventional nutritional drinks.
BACKGROUND OF THE INVENTION
Currently there are so many products are available in the market.
CN 101297662; 200810010587.9 ;Liu Bo discloses almond milk: principal raw materials of the almond milk comprise almond, carya kernel, powdered milk, white granulated sugar, sodium cyclamate, and compound stabilizer, which lead the milk taste to be combined with a little almond taste and satisfy the tastes of numerous people.
CN 1057162; 91104535; Chaoyang County Mineral Water Factory; Zheng Hanmin discloses the procedures: (1) The peanut is soaked, pealed, washed and cooked in boiling water in order to eleminate bitterness and astringency. (2) The almond is immersed with boiling water, and pealed. (3) The peanut and almond are ground into milk, filtered and separated, prepasteurizied. (4) Compounded, homogenized, bottled, postpasteurized, examined. Prescription: Peanut 1-6%, almond 1-8%, milk powder 2%, emulfifier 1-10%, granulated sugar 8-15%, and the remaining part is water.
CN5656321; 08610280; BERGER; JACQUES discloses 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
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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.
WO/1996/004800; PCT/FR1994/001011; BERGER, Jacques discloses a process comprises heating at 90 °C an aqueous dispersion of partially deoiled almond powder, dosed at about 8 %, during a period of time sufficient to obtain the solubilization of the compounds, and proceding successively to grinding in aqueous phase, clarification by centrifugation intended to eliminate the rather coarses particles so as to make it sensitive to the tongue or palate, to a sterilization by 'UHT' treatment and, during the cooling phase, to a homogenization under a pressure of approximately 180 000 hPa. The product obtained is intended to replace milks of animal origin, and particularly the milk from cows, to be used as a base for preparing a whole range of new products intended to human consumption and characterized by a high nutritional hygiene
CN 1698448; 200510077101.X ; Zhang Jianping and Hao Zailin discloses a polypeptide almond milk which is prepared from the raw materials including fresh milk, marrow peptide, placenta peptide, collagen peptide, wild apricot seed, refined white sugar, stabilizer C-9001, stabilizing agent SA-5 and softened water. The invention also discloses the formulation and process for preparation.
CN 103584238; 201310551462.8; HU BENKUI discloses a production method of an almond milk beverage and belongs to the technical field of food processing. The production method is characterized by adopting the machining processes of selection of almonds, sorting, soaking, pulping, heating, filtering, blending, sterilization, homogenizing, cooling, packaging and obtaining of the finished product. The product prepared by the production method contains rich vitamins and polyphenols ingredients; the vitamin C and polyphenols ingredients not only can reduce content of cholesterol in a human body, but also can obviously reduce the incidence risk of the heart disease and various chronic diseases; and the product has rich nutriments and a good flavor. The production method is simple to operate, is easy to implement, can implement comprehensive utilization of apricot fruits and has good economic benefits.
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CN 103734847; 201310732921.2; BEIPIAO XINGHONG BEVERAGE CO., LTD. ZHU BAOZHI discloses a bitter almond kernel debittering and detoxifying process which can be used for keeping the specific nutrients of bitter almond kernels without damaging the tissue structures of the bitter almond kernels, is free from residues of pollutants during processing, and accords with processing conditions, and pure white almond kernels can be obtained after peeling. The process comprises the following steps: strictly selecting wild almond kernels serving as a raw material; soaking red-coated almond kernels into normal-temperature clear water for 10-12 hours in a way of changing the water once every 2-4 hours; picking the soaked coated almond kernels out, draining off, adding into prepared boiling water, heating to be in a boiling state while stirring, keeping for 5-10 minutes, and blanching uniformly and fully while observing; adding the blanched almond kernels into cold water rapidly, and cooling to the normal temperature; peeling and carefully selecting manually; and adding the peeled and carefully-selected white almond kernels into the normal-temperature water, continually soaking for 12-24 hours in a way of changing the water once every 2-4 hours, and fully stirring, wherein the soaked bitter almond kernels can be eaten directly and processed after debittering.
None of the prior art indicate above either alone or in combination with one another disclose what the present invention has disclosed. The present invention provides a simple and low cost method of preparation of composition of almond milk, which can be easily scaled up, for the mass production in industry.
SUMMARY OF THE INVENTION
Almond milk is a beverage similar to dairy milk, though it is Non Dairy. It can be consumed directly or used as a milk substitute, for example mixed with cereals, blended with coffee, fruits as a milkshake, Almond Milk can be heated and can be used in cooking or making ice cream or deserts. Recipes for making almond milk at home date back for centuries.
In its most basic form, a recipe for almond milk calls for ground almonds and water. The almonds and water are combined; the almonds are allowed to soak; and then the mixture is blended at room temperature. Some recipes may recommend
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passing the mixture through a fine mesh so that a homogeneous, smooth cream is made. Some recipes suggest including some honey, maple syrup or sugar /sweetener. Some recipes also suggest including a flavouring such as vanilla, cardamom or cinnamon.
The present invention aims to address the aforementioned need for Lactose intolerant people, Vegan or suffering from high cholesterol or gluten allergies.
This invention partially overcomes the aforementioned problems Humans not have enzymes to digest Lactose by providing a method for manufacturing on an industrial scale an almond milk containing only natural ingredients and having a flavor that closely resembles that of a fresh, home-made almond milk and does not need to be refrigerated as so far Almond Milk has a shelf life of 7-21days in refrigeration and zero hours without refrigeration but this invention overcomes that problem.
DETAILED DESCRIPTION OF THE INVENTION
This invention relates to a process for manufacturing almond milk derived from nuts, and to almond milk obtained in accordance with said process.
At present, no one has succeeded in obtaining almond milk without a cold chain or Tetrapak packaging of flash UHT pasteurization at 90-145 degree Celsius where all its nutrients are lost and its fortified. Up to now, powdered almonds have been mixed into water, with sugar and preservatives to obtain a shelf life and they are creamy in consistency with less than 2% almonds.
According to this invention, the almonds are blanched which allows the almonds to activate, further crushed to obtain a paste with a grain size comprised between 1 and 1.5microns, the paste being then added to water in order to obtain dispersion, the process of homogenization is followed where solid and liquid become one with more than 5% solid in the composition.
The milk so obtained is perfectly stable under heat and can stand sterilization without deleterious effect; moreover, no sedimentation forms, and there is no flocculation or rising of the fat content once the almond milk is sterilized in the PP bottle after an aseptic filling process (Poly Propylene is the same bottle used for Infant Feeding bottle and has zero migration unlike the pet or HDPE bottles).
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The main ingredients are Almonds with skin to attain its fiber, Date syrup made from natural dates, Vanilla Extract powder made from natural vanilla beans and spray dried, Vitamin E acts as an antioxidant and Pinch of Sea Salt acts as taste enhancer blended with treated alkaline water.
Best Method of Working:
The methodology of manufacturing and percentage of compositions
Pasteurize 50gms Almonds and activating them by blanching them for over 12 hours
Drain the water and grind in a paste form
Add one litre Treated Alkaline water and 2gms of Vanilla/Cinnamon/Coccoa/ any natural spice not the synthetic flavors.
Add 40 ml of Date syrup and homogenise.
Sterilize the bottle and Almond Milk once filled in PP bottles in aseptic conditions.
Examples:
(The best example which enables the present invention.)
Almond milk preparation process and products obtained in UHT process in Tetrapak packaging are heated first and then filled but in this invention its filled first and then sterilized.

WE CLAIM:
1. A Method for the synthesis of almond milk comprising the steps of pasteurizing almonds and activating them by blanching them; Draining water and grind in a paste form; Adding one litre Treated Alkaline water and a natural spice; Adding 40 ml of Date syrup and homogenised ; Sterilizing bottle and Almond Milk once filled in PP bottles in aseptic conditions so as to obtained almond milk.
2. The method as claimed in claim 1, wherein said natural spice is vanilla.
3. The method as claimed in claim 1, wherein said natural spice is Cinnamon.
4. The method as claimed in claim 1, wherein said natural spice is cocoa.
5. A composition of almond milk comprises of almonds, Date syrup and alkaline water.
6. The method as claimed in claim 1-4, wherein said method is used for manufacturing of almond milk which is substitute for 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 with high in Calcium,Potassium and magnesium