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Production of additive free hazelnut beverage

A technology of hazelnut kernels, beverage preparation methods, applied in the direction of sugary food ingredients, multi-step food processing, food heat treatment, etc.

Inactive Publication Date: 2018-12-21
TUBITAK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Furthermore, the patent does not have additional heat treatment and centrifugation steps to provide stability, only heat treatment is suggested to provide microbial stability

Method used

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Experimental program
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Embodiment Construction

[0023] In the first step, hazelnuts must be natural. The reason why natural hazelnuts are preferred is that they form more sediment by heat treatment and the final product is more stable, and the use of natural hazelnuts also enables the perception of a specific aroma and taste.

[0024] Roasted hazelnuts can also be used for a different aroma and taste. In addition to hazelnuts, grains, legumes and other nuts can also be used for a different taste or to change the nutritional value. In this step, it is also suitable to use any different grinder with sufficient crushing capacity besides a blade grinder.

[0025] The filtration process in the second step was smoothly performed using a sieve having holes of 0.5 mm in diameter. It is also suitable to change the mesh diameter or to use a centrifuge instead of filtration.

[0026] Cooking (cooking) in a pressurized chamber in the third step enables no food additives to be used. High temperature and high pressure precipitate sub...

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Abstract

The scope of this invention is the production method of a stable hazelnut beverage that does not contain any food additives and comprises only of hazelnuts, water and sugar. Hazelnut is a preferred product by humans for many years because of its health benefits and superior flavour properties. Hazelnuts can be consumed as snacks, hazelnut paste, or hazelnut milk. The demand for hazelnut beverageshas increased in recent years. The major disadvantage of hazelnut beverages is the difficulty in keeping their stability at heat treatment and storage conditions. The stability problems are solved byheat treatment under pressure and centrifugation steps without using food additives and heat treatment under pressure with sugar addition to the product gives it a special flavour.

Description

technical field [0001] The subject of the present invention is a process for the production of a stable hazelnut drink without food additives, made only of hazelnuts, water and sugar. Background technique [0002] For many years, hazelnuts have been a food of choice for humans because of their health benefits and excellent flavor properties. Hazelnuts can be eaten as a snack, in hazelnut spread or in hazelnut milk. The demand for hazelnut beverages has increased in recent years. Hazelnut products are being developed and patented, such as hazelnuts mixed with various plants and hazelnut milk with various stabilizers. [0003] The main disadvantage of hazelnut drinks is the difficulty in maintaining their stability to heat treatment and storage conditions. Therefore, it is imperative to use food additives in hazelnut beverage ingredients. These additives are mainly in the group consisting of thickeners, emulsifiers and acidity regulators. Food additives affect consumer pr...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/46A23L2/52A23L2/72A23L25/00
CPCA23L2/38A23L2/46A23L2/60A23L2/72A23C11/103A23L27/10A23V2002/00A23V2250/606A23V2250/61A23V2300/24A23V2300/31A23V2300/38
Inventor T·厄兹蒂尔克B·厄兹蒂尔克F·塞伊汗M·博尔贾克勒
Owner TUBITAK
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