Preparation method of food composition and related products using nut shell material or stone fruit endocarp

Abstract

a) Treating the surface of nut shells and / or shellless nuts to remove surface dirt from the shell material; and b) b1) shellless nuts that have been surface-treated, b2) cooking nuts with shells and surface-treated nut shells, and / or b3) preparing a mixture comprising cooking nuts with shells and surface-treated shellless nuts; and c) grinding the mixture to an average particle size of 500 μm or less to produce a nut paste, wherein the mixture contains at least 0.05% by weight of surface-treated nut shell material based on the total weight of the solids and the mixture does not contain added water. A method for preparing a nut paste is described. This method enables rapid and inexpensive processing while allowing for the extraction and optimization of the yield of beneficial components as nutrients in both the nut kernels and the nut shells. In addition, the use of the nut paste obtained by the aforementioned method and the surface-treated nut shells and / or surface-treated shellless nuts in ground form as a filling material in food preparation is described.

Description

Technical Field

[0001] The present invention relates to methods and / or techniques for manufacturing fat-containing food compositions (such as nut pastes) and related products, in which nut shell substances or stone fruit endocarps are incorporated to improve the yield of bioactive substances and exhibit long-term storage stability and excellent sensory properties.

[0002] In some embodiments, the present invention relates to the use of surface-treated nut shells in ground form, surface-treated shellless nuts and / or stone fruit endocarps as filling materials in the preparation of foods.

Background Art

[0003] Over the past few decades, there has been increasing interest in the evaluation of the phenolic content and antioxidant activity of different plant-based materials. Cooking nuts have received particular attention because their regular consumption has been associated with a reduced risk of diseases such as cancer and cardiovascular diseases.

[0004] In conventional nut processing for food consumption, the shell and skin substances of cooking nuts are often regarded as undesirable by-products and discarded, which is not only an economic problem for producers, but may also have a serious impact on the environment due to the combustion of the residues. Similarly, in the preparation of products based on stone fruit seeds (such as persimmon compositions containing almonds or peach kernels, kernel oil extracts, etc.), the hardened endocarp surrounding the seeds is usually discarded as solid waste or burned in processing factories for energy recovery.

[0005] However, recent studies have shown that the husk material of many culinary nuts also contains particularly high amounts of valuable dietary fiber and antioxidants such as polyphenols and flavonoids that play an important role in the absorption or neutralization of free radicals. For example, high antioxidant activity has been reported for the husk material of peanuts (B. Adhikari et al., Journal of the Saudi Society of Agricultural Sciences 2019, 18, 437 - 442), pecan nuts (A. C. Pinheiro do Prado et al., Grasas Y Aceites 2009, 60(4), 330 - 335), and hazelnuts (T. Esposito et al., International Journal of Molecular Sciences 2017, 18, 392). In addition, walnut husks are recognized as a valuable source of many natural compounds such as phenols and flavonoids that have a potential inhibitory effect on pancreatic lipase (V. Akbari et al., Food Chemistry, 2012, 135: 2404 - 2410).

[0006] Therefore, it would be desirable to provide a method for preparing an edible food composition (such as a nut - based product like a nut - based spread or butter - like product) that ideally utilizes the valuable raw materials of nut husks and stone fruit endocarps.

[0007] Conventional methods for preparing nut - based pastes or butter - like spreads often have the drawback that it is difficult to simultaneously achieve favorable sensory properties and texture, an appetizing appearance, and a high yield of nutritionally favorable components without a large number of processing steps, sophisticated equipment, and high production costs.

[0008] For example, US5,508,057A discloses a method for preparing a nut paste with improved fluidity and texture, which, however, requires the use of a homogenizer that operates at high pressure while controlling the viscosity to less than 15 poise and maintaining the fat content of the paste at at least about 45%.

[0009] Some of the aforementioned difficulties are known to be reducible by modifying the nut-based composition prior to machining. For example, US2004 / 0081744A1 discloses a method for producing a smooth-textured nut paste by adding edible oil and liquid sweeteners (such as honey and molasses) prior to grinding and micronizing to facilitate machining and result in a nut butter spread with improved texture. However, the addition of edible oil tends to promote rancidity and may further reduce storage stability due to the separation of the solid and oil phases. Furthermore, such additives are incompatible with the provision of low-calorie and / or low-fat nut paste products. The manufacture of the latter usually requires additional preprocessing steps including defatting / deoiling of the nut kernels in combination with the addition of water (see, for example, US5,876,781A), but thereby the nut paste becomes more susceptible to the growth of mold, fungi, and bacteria. EP3903601A1 relates to a method for processing culinary nuts containing shell material and also teaches a wet grinding method in water and subsequent phase separation as essential features of the invention.

[0010] US2020 / 297013A1 discloses a method for preparing nut paste, which includes processing unroasted nuts blanched using a shear mixer without water or oil. EP2476317A1 discloses the preparation of almond beverages including dry grinding. US2020 / 0236982A1 discloses, as an essential feature of the invention, the removal of the nut shells prior to the grinding process. US2005 / 084549A is solely concerned with providing a fiber-rich extract from Cola seeds for pharmaceutical use. Accordingly, none of these publications disclose or suggest processing nut shell material for food preparation. SUMMARY OF THE INVENTION

Problems to be Solved by the Invention

[0011] Therefore, it is still desirable to provide a method that can effectively process cooking nuts or other fat-containing foods, and at the same time, bring about a high yield of bioactive substances present in the nut shells or stone fruit endocarps, enabling the simple and inexpensive production of edible fat-containing products (such as cooking nut pastes) with long-term storage stability and low-fat and / or low-calorie characteristics.

Means for Solving the Problems

[0012] The present invention solves this object by the subject matter of the claims defined herein. The advantages of the present invention are further described in detail in the following items, and further advantages will be apparent to those skilled in the art in view of the disclosure of the present invention.

[0013] Generally speaking, in one aspect, the present invention includes: a) a step of treating the surface of nut shells and / or shell-less nuts to remove surface dirt, or optionally separating the stone fruit endocarp from the stone fruit seed kernel; b) a step of preparing a mixture containing at least one of b1) surface-treated shell-less nuts, b2) a fat-containing food and surface-treated nut shells, b3) a fat-containing food and surface-treated shell-less nuts, or b4) a fat-containing food and stone fruit endocarps; and c) a step of grinding the mixture to an average particle size of 500 μm or less to produce an edible fat-containing food, wherein the mixture contains at least 0.05% by weight of surface-treated nut shell material or at least 0.05% by weight of stone fruit endocarp based on the total weight of the solid, and the mixture does not contain added water, and provides a method for preparing an edible fat-containing food.

[0014] In another aspect, the present invention provides a method for preparing an edible fat-containing food, comprising: a) treating the surface of nut shells and / or shelled nuts to remove surface dirt; b) preparing a mixture comprising at least one of b1) surface-treated shelled nuts, b2) a fat-containing food and surface-treated nut shells, or b3) a fat-containing food and surface-treated shelled nuts; and c) grinding the mixture to an average particle size of 500 μm or less to produce the edible fat-containing food, wherein the mixture contains at least 0.05% by weight of surface-treated nut shell material and does not contain added water.

[0015] In a further aspect, the present invention provides a method for preparing a nut paste, comprising: a) treating the surface of nut shells and / or shelled nuts to remove surface dirt from the shell material; b) preparing a mixture comprising at least one of b1) surface-treated shelled nuts, b2) shelled culinary nuts and surface-treated nut shells, or b3) shelled culinary nuts and surface-treated shelled nuts; and c) grinding the mixture to an average particle size of 500 μm or less to produce the nut paste, wherein the mixture contains at least 0.05% by weight of surface-treated nut shell material based on the total weight of the solids and does not contain added water.

[0016] In another aspect, the present invention provides a method for preparing an edible fat-containing food, comprising: a) optionally separating the stone of a drupe from the kernel of the drupe; b) preparing a mixture comprising a fat-containing food and the stone of the drupe; and c) grinding the mixture to an average particle size of 500 μm or less to produce the edible fat-containing food, wherein the mixture contains at least 0.05% by weight of the stone of the drupe based on the total weight of the solids and does not contain added water.

[0017] Advantageously, said method allows for rapid and inexpensive processing, making effective use of material that would otherwise be wasted, while at the same time optimizing the extraction and yield of nutritionally valuable components of the drupe endocarp, nut kernel and nut shell. In addition, prior elaborate separation of the shell and husk material can be at least partially omitted, thereby further simplifying the process and improving the yield of nutritionally useful components present in the shell.

[0018] In a further aspect, the present invention relates to an edible fat-containing product (e.g. a nut paste) obtainable by the aforementioned process.

[0019] In another aspect, the present invention relates to the use of drupe endocarp, surface-treated nut shells and / or surface-treated shell-free nuts in crushed form as a filling material in the preparation of food products, wherein the drupe endocarp, surface-treated nut shells and / or surface-treated nuts are crushed without the addition of water. [Brief description of the drawings]

[0020]

Figure 1

[0021] For a more complete understanding of the present invention, reference is now made to the following detailed description of illustrative embodiments thereof.

[0022] Method for preparing edible fat-containing products In the first embodiment, the present invention generally comprises: a) treating the surface of the nut shell and / or the shell-less nut to remove surface dirt or optionally separating the stone from the stone seed kernel; b) preparing a mixture comprising at least one of b1) surface-treated shell-less nuts, b2) a fat-containing food and surface-treated nut shells, b3) a fat-containing food and surface-treated shell-less nuts, or b4) a fat-containing food and stone; and c) grinding the mixture to an average particle size of 500 μm or less to produce an edible fat-containing food, wherein the mixture contains at least 0.05% by weight of surface-treated nut shell material or at least 0.05% by weight of stone based on the total weight of the solids, and the mixture does not contain added water, and relates to a method for preparing an edible fat-containing food.

[0023] As used herein, the term "fat-containing food" generally encompasses edible processed or unprocessed foods of animal and / or plant origin, which are suitable for human or animal consumption and contain one or more fats in solid or liquid form at room temperature. Examples thereof include, but are not limited to, baked goods, cereals, dairy products (such as butter), edible plants (such as edible nuts, seeds, legumes, vegetables, fruits or herbs), edible fungi, meat, eggs, seafood and combinations thereof. Preferred embodiments include dairy products (such as butter), edible plants and extracts thereof, with edible plants and extracts thereof being particularly preferred, and edible nuts, seeds, legumes, vegetables, fruits and extracts thereof being especially preferred. As outlined below, from a simplified processing perspective, it is more preferred that the fat-containing food has a total fat content of at least 25% by weight, more preferably 35 - 95% by weight, even more preferably 40 - 80% by weight based on the total weight of the solids, whereby it can be easily adjusted to the desired fat content. It will be understood that such a fat content may be present in the original (unprocessed) food source or may be appropriately adjusted in advance by the addition of edible fats and / or oils or by a defatting process. Generally, the fatty acid composition is not particularly limited in terms of the content or ratio of saturated and unsaturated fats.

[0024] In a preferred embodiment of the above-described first embodiment, the present invention comprises: a) optionally separating the stone endocarp from the stone seed kernel; b) b4) preparing a mixture containing a fat-containing food and the stone endocarp; and c) grinding the mixture to an average particle size of 500 μm or less to produce an edible fat-containing food, wherein the mixture contains at least 0.05% by weight of the stone endocarp based on the total weight of the solid, and the mixture does not contain added water, and relates to a method for preparing an edible fat-containing food.

[0025] Drupes, also known as stone fruits, are a plant group, most of which belong to the genus Prunus L. and provide a nutritionally rich source for the human body. Exemplary drupes for the purposes of the present invention include, for example, apricots, olives, dates, pistachios, cherries, blackberries, peaches, coconuts and mangoes. The name "stone fruit" is derived from the lignified, woody endocarp (stone or pit), which includes the kernel (exocarp). The fleshy exocarp and mesocarp that enclose the stony endocarp are generally regarded as the edible part of the drupe. For example, in the production of persipan based on the detoxified apricot kernel, it is known to process the kernel of the stone fruit to extract oil or produce an edible paste. However, in any of these processes, the stone is first pressed to separate the drupe endocarp from the exocarp and mesocarp, and is usually discarded and / or incinerated after recovery. The present invention enables the effective utilization of the lignified drupe endocarp by utilizing its excellent abrasive properties in the grinding stage of step c), and at the same time introduces it into a fat-containing food product as a filler with high nutritional value. In principle, the whole stone (pit) including the kernel (exocarp) may be used in the preparation of the mixture in step b). However, depending on the cultivar, the kernel may contain an undesirably high content of amygdalin (D-mandelonitrile-2-D-gentiobiose), which is a cyanogenic glycoside that can produce cyanide by enzymatic decomposition when the kernel is macerated or pressed. For this reason, it may be preferable to separate the drupe endocarp from the drupe seed kernel in step a) by, for example, pressing and sieving. In a preferred embodiment, the separated drupe seed kernel can be detoxified by methods known in the art (e.g., by decontamination using a solvent (e.g., water, brine or ethanol), enzymatic treatment (e.g., using β-glycosidase), microbial fermentation or ultrasonic treatment), reintroduced into the mixture in step b), which advantageously utilizes the highly nutritious components of the kernel (e.g., unsaturated fatty acids, phenolic compounds, vitamin E, tocopherol, and β-carotene), and also helps to finely adjust the fat content to simplify grinding in step c).

[0026] In an alternative preferred embodiment of the above-described first embodiment, the edible fat-containing food is a nut paste. In this case, the method for preparing the nut paste according to the present invention comprises: a) treating the surface of nut shells and / or shellless nuts to remove surface dirt from the shell material; and b) preparing a mixture comprising at least one of b1) surface-treated shellless nuts, b2) cooking nuts with shells and surface-treated nut shells, or b3) cooking nuts with shells and surface-treated shellless nuts; and c) grinding the mixture to an average particle size of 500 μm or less to produce a nut paste, wherein the mixture contains at least 0.05% by weight of surface-treated nut shell material based on the total weight of the solids and the mixture does not contain added water.

[0027] An exemplary embodiment of the foregoing method is shown in FIG. 1.

[0028] The method for preparing a nut paste according to the present invention generally begins with step a) of treating the surface of nut shells and / or shellless nuts to remove surface dirt (such as soil and dust-borne contaminants, pollutants, bacterial contaminants and / or mycotoxins, etc.) from the shell. For this purpose, the surface of nut shells and / or shellless nuts may be subjected to, for example, chemical sterilization (using a sterilizing substance such as alcohol (e.g., ethanol), aldehyde, oxidizing agent, phenolic compound or quaternary ammonium compound), washing in sterile water, enzymatic treatment, surface sterilization or pasteurization by heat and / or ionizing radiation, sterilization by ultrasonic waves and combinations thereof.

[0029] Alternatively, or in addition, step a) may preferably include the step of peeling the outermost layer of the surface of the nut shell and / or the shell-less nut. Suitable techniques include surface spraying. In a particularly preferred embodiment, the spraying is performed using a bio-derived abrasive medium, such as fruit stone powder (e.g., powder stone of olive, peach, mango, plum, cherry, apricot or avocado) or an abrasive based on nut shell, which provides a softer and gentler alternative to media blasting in dry air blasting applications compared to coarser materials such as metal oxides, glass beads or steel shot or steel grit media, and enables gentle abrasion of the surface while avoiding contact between the treated shell and non-edible foreign matter. Thus, the surface of the potentially contaminated nut shell can be selectively removed while leaving the valuable components of the nut shell intact.

[0030] Preferred examples of nut shell-based abrasives include, but are not limited to, abrasive media containing, for example, walnut shell, pistachio shell or almond shell. Walnut shell abrasives are particularly preferred considering their chemical inertness, hardness, biodegradability, non-toxicity and wide availability.

[0031] In a further preferred embodiment, unwanted microcontaminants and odors can be removed from the surface of the nut shell and / or the shell-less nut by an adsorbent such as activated carbon.

[0032] In an embodiment, the shell-less nut may be subjected to step a) in an immature state in order to advantageously utilize a higher antioxidant content compared to a ripe nut. In this context, "immature state" means the state before ripening, which can be determined by a person skilled in the art by methods known in the art (e.g., based on appearance, consistency, and / or water content) depending on the type of individual nut.

[0033] Step b) generally involves the preparation of a mixture comprising at least one of b1) nuts without a surface-treated shell, b2) cooking nuts with shells and surface-treated nut shells, b3) cooking nuts with shells and nuts without a surface-treated shell and / or b4) a fat-containing food and a drupe endocarp.

[0034] Since the nut shell material introduced into the mixture in step b) is retained in the final edible fat-containing product, it is necessary to ensure that the nut shell does not contain an effective amount of allergen or toxic substance in the inner layer of the shell, which can be achieved by pretreating the nut shell to remove harmful substances (e.g., by extraction) before adding it to the mixture in step b), or by appropriately selecting the type of nut that results in a nut shell that is non-toxic and has a low allergen content. Under these embodiments, almonds, pecans, walnuts, cashews, pistachios, peanuts, kola nuts, palm nuts, hazelnuts, wingnuts, Brazil nuts, macadamia nuts, chestnuts, and mixtures thereof are preferably used as nuts without shells or to provide the shell material. In a further preferred embodiment, the nut shell is selected from hazelnut shells, peanut shells, walnut shells, almond shells, pistachio shells, and combinations thereof; and / or the nuts without shells are selected from shell-less hazelnuts, shell-less peanuts, shell-less walnuts, shell-less almonds, shell-less pistachios, and combinations thereof.

[0035] On the other hand, for the materials introduced only as the kernels of nuts in step b) (referred to herein as b2) and b3) as "nuts for cooking with shells"), a wider selection of cooking nuts is available. As used herein, the term "cooking nuts" includes any tree nut, seed or legume, including any genus of nuts, legumes, or any species of seeds, and any mixture thereof, but nuts, drupe seeds, nut-like gymnosperm seeds and nut-like angiosperm seeds are preferred. A single variety or species, or any conceivable mixture of nuts, or a mixture of nuts and legumes, or a combination of tree nuts, seeds and legumes may be used. Examples of nuts include almonds, pecans, walnuts, cashews, pistachios, peanuts, kola nuts, palm nuts, hazelnuts, wingnuts, Brazil nuts, macadamia nuts, chestnuts, and mixtures thereof, while suitable seeds include, for example, oats, sesame seeds, pine nuts, sunflower seeds, pumpkin seeds, beans and / or rice. For example, legumes (including but not limited to, for example, soybeans, peanuts, white lupins, green beans, lima beans, French beans, pinto beans, chickpeas (garbanzo beans), lentils, fava beans, cowpeas), in particular, those that fall within the definition of cooking nuts in common terms such as peanuts, are also within the scope of the present disclosure. In a particularly preferred embodiment, the term "cooking nuts" includes hazelnuts, almonds, walnuts, cashews, pistachios, pecans, macadamia nuts, peanuts, and combinations thereof.

[0036] The cooking nuts may be pre-processed by sterilization, blanching, shocking, washing and combinations thereof prior to performing step b).

[0037] Regarding the starting materials, the nut shells and kernels may be from the same type of nut, or from different nut species and / or cultivars. Additionally, as shown in Figure 1, the nut shells may optionally be separated from the kernels, and the nuts with shells may be processed individually before being combined again in step b).

[0038] In step b), a mixture is prepared that includes at least one of b1) surface-treated shelled nuts, b2) culinary nuts with shells and surface-treated nut shells, b3) culinary nuts with shells and surface-treated shelled nuts, and b4) fat-containing foods and stone fruit endocarps. By processing the nut shells together with the kernels of the culinary nuts, the need for dedicated equipment and processing steps for shell separation is eliminated.

[0039] In a preferred embodiment, the mixture includes surface-treated shelled nuts or culinary nuts with shells and surface-treated nut shells in a (total) content of at least 1% by weight, more preferably in a total content of 5 - 100% by weight, even more preferably 10 - 100% by weight, such as 40 - 100%, or 60 - 100% by weight, based on the total weight of the solids. When mixing stone fruit endocarps, the mixture preferably includes stone fruit endocarps in a content of at least 1% by weight, more preferably in a total content of 2 - 50% by weight, even more preferably 4 - 40% by weight, based on the total weight of the solids.

[0040] From the perspective of sustainability, food processing, agricultural, and forestry by-products that are normally discarded and / or incinerated may be added to the mixture before or during step c) as filling materials, abrasive grinding materials, and / or for the utilization of valuable nutrients. Examples of such by-products include, but are not limited to, bark (especially inner bark (phloem and vascular cambium) of pine or deciduous trees such as basswood, poplar, oak, or elm), non-woody peels or exocarps of culinary nuts or stone fruits (e.g., almond exocarp, hazelnut or macadamia nut pericarp), etc.

[0041] Optionally, additional additives may be added to the mixture depending on the recipe and the desired texture and sensory properties. Exemplary additives include, but are not limited to, for example, sugar or other sweeteners (such as maple syrup, honey, molasses, sucrose, fructose, glucose syrup, invert sugar, fructose, corn syrup, sucralose, acesulfame potassium, aspartame, saccharin, cyclamate, acesulfame-K, thaumatin, chalcone, cyclamate, stevioside, stevia, sorbitol, xylitol, and lactitol), salts or salt substitutes, flavoring agents (such as cocoa powder, cocoa liquor, cocoa beans, coffee beans, vanilla), non-fat dry milk, edible oils (such as essential oils or vegetable oils such as palm oil, rapeseed oil, peanut oil, walnut oil, rapeseed oil, cottonseed oil, soybean oil, or coconut oil), vitamins, minerals, proteins (such as whey protein, soy protein, albumin, sunflower seeds), fruit pieces, herbs and / or spices (including, but not limited to, cinnamon, ginger, coriander, cumin, turmeric, chili, pepper, cardamom, cloves, nutmeg), preservatives, colorants, thickeners, stabilizers (such as saturated triglycerides, monoglycerides, diglycerides, and combinations thereof), emulsifiers (such as lecithin), and combinations thereof.

[0042] In an exemplary embodiment, the mixture prepared in step b) comprises: surface-treated shelled nuts or culinary nuts with shells and surface-treated nut shells in a content of 5 to 99% by weight, preferably 10 to 98% by weight (in total); sweeteners, sweetening agents, or combinations thereof in a total content of 0.5 to 60% by weight, preferably 1 to 40% by weight; one or more edible oils in a total content of 0.1 to 55% by weight, preferably 0.5 to 45% by weight; and one or more additives selected from non-fat dry milk, flavoring agents, emulsifiers, and combinations thereof in a total content of 0.1 to 50% by weight, preferably 0.5 to 40% by weight.

[0043] Generally, the mixtures prepared in step b) each independently contain at least 0.05% by weight of surface-treated nut shell material or stone fruit endocarp based on the total weight of the solids, which far exceeds the trace amounts typically measured in food compositions involving the preparation of conventional nut pastes or the processing of stone fruits. To ideally utilize the biologically active components of the nut shell or stone fruit endocarp, the mixtures preferably contain at least 0.5% by weight, more preferably at least 1% by weight, and even more preferably at least 5% by weight of surface-treated nut shell material or stone fruit endocarp based on the total weight of the solids. As further explained below, the upper limit is not particularly limited and may be appropriately selected according to the type of nut shell or stone fruit endocarp or the desired fat content of the edible fat-containing product.

[0044] According to the present invention, the mixture comminuted in step c) does not contain added water or added aqueous liquid (including milk, etc.), which means that step c) is carried out as a dry comminution step or only the lipophilic liquid (such as edible oil) previously added to the mixture is present during comminution. If water or an aqueous solution is used for washing in step a), they should be appropriately removed, for example, by evaporation, prior to step c).

[0045] In step c), to produce an edible fat-containing product, the mixture is comminuted to an average particle size of 500 μm or less. Considering the texture and mouthfeel of the resulting edible fat-containing product, an average particle size of 200 μm or less, 100 μm or less, 50 μm or less, 30 μm or less, or 20 μm or less is even more preferable. The comminution of the mixture may be carried out in one or more steps. Generally, the average particle size can be measured as the volume moment average value (D[4,3]) and is usually defined by all the particle sizes contributing according to the volume fraction of the particle sizes in the aggregate. Thus, the intervals of the average particle size are weighted by the corresponding volume fractions, and the arithmetic mean of all these weighted values is calculated. The particle sizes and their distribution can be appropriately determined by methods known in the art (for example, by a particle size analyzer).

[0046] In the preparation of the mixture in step b), it has been found that the total fat content of the mixture plays an important role in the processability in the grinding step c) and the sensory properties of the product.

[0047] Normally, the kernels of culinary nuts exhibit a total fat content in the range of about 40 to about 75% by weight.

[0048] In a particularly preferred embodiment of the method of the present invention, the surface-treated nut shells, the surface-treated nuts without shells and / or the stone fruit endocarp material are added in step b) until the total fat content of the mixture reaches 22 to 37% by weight. Thus, by adding the nut shell material and / or the stone fruit endocarp as a filler, a relatively low fat content may be achieved without the need for a defatting or deoiling step, which typically involves chemical treatment or mechanical removal of oils and fats (e.g., using a hydraulic press, an expeller or centrifugation), both of which tend to result in loss of sensitive antioxidants. Moreover, since the fat content is relatively low and the mixture does not contain added water, rancidity of the edible fat-containing product is reduced and the storage stability may be further improved. Finally and importantly, by adjusting the total fat content to the above range, the mixture can be smoothly ground in step c) by using a conventional roll mill, which substantially reduces the processing cost compared to the use of alternative grinding equipment. In particular, when the fat content of the mixture is less than 22% by weight, the mixture is non-flowing and causes interference to the roll mill, while a fat content exceeding 37% by weight has been found to cause undesirable fouling in the roll grinding process and have an adverse effect on the grinding effect and the resulting texture properties of the edible fat-containing product. In this embodiment, when the grinding in step c) consists of a plurality of grinding steps, at least the first (coarse) grinding step is carried out using a roller mill, but one or more fine grinding steps may also be carried out using different mills or grinders. However, it is preferred that the entire grinding step c) to the finest average particle size is carried out using a single roll mill or a plurality of roll mills with a decreasing roller nip size (i.e., the distance between the rollers).

[0049] In an alternative embodiment, the mixture prepared in step b) has a total fat content of less than 22% by weight or more than 37% by weight, for example more than 37% by weight to 70% by weight, and may be typical when there is a small amount of nut shell material or stone fruit endocarp, and / or when edible oil is added to the mixture to enhance the smoothness of the paste. In this case, step c) is preferably carried out using a pin mill, a hammer mill, a screen mill, a colloid mill or a combination thereof to produce an edible fat-containing product having a preferred texture.

[0050] In particular, herein, the total fat content includes gas chromatography (GC) or solvent extraction gravimetry, among which the GC method is preferred, but it can be determined by methods known to those skilled in the art.

[0051] As described above, it is preferred that the method of the present invention does not include any defatting or deoiling steps. Instead, it is preferred to mainly control the fat content by adjusting the mixture in step b).

[0052] The heat treatment can be incorporated at some stages of the processing method to impart a roasted flavor. For example, shelled cooking nuts may be roasted before mixing in step b), and / or shelled nuts may be roasted in the shell before step b) after surface treatment to enhance processability at the grinding stage (see Figure 1).

[0053] In some embodiments, particularly when additives such as flavoring agents, salts, sugars or other sweeteners are added to the mixture, it may also be preferably possible to roast the ground mass obtained in step c), and then during the Maillard reaction occurring during roasting, the development of complex flavors is further promoted. In a preferred embodiment, salt (e.g., sodium chloride) may be added prior to the roasting step to increase the solubility of proteinogenic substances as precursors of the Maillard reaction. Advantageously, roasting the ground mass containing nut shells and / or stone fruit endocarp material has been found to increase the perception of sweet components in the final food product and reduce the need for sugar and / or sweeteners compared to conventional products.

[0054] Without being so limited, the normal roasting temperature generally ranges above 65°C and below 200°C, preferably 70 - 160°C, for example 80 - 150°C.

[0055] The method of performing the roasting is not particularly limited and can be achieved, for example, with a drum dryer. In a preferred embodiment, the roasting step is carried out in a mixing device comprising a cylindrical tubular body with its axis horizontally arranged and the opposite end closed by end plates, and having a coaxial heating or cooling jacket, by means of which, for example, a heat - conductive oil or another fluid is intended to flow to keep the inner wall of the body at a predetermined temperature. The tubular body has inlet and outlet openings for the solid phase. The outlet opening communicates, via a conduit, with a device for separating the aroma phase from the dried product. This device further comprises a rotor with blades supported to rotate within the tubular body, the blades being arranged in a helix and being directed to centrifuge the solid phase being processed and at the same time transport it towards the outlet opening. A cooling step follows the roasting step, which can be carried out, for example, by air cooling.

[0056] Furthermore, or alternatively, the micronized paste obtained in step c) may be subjected to a pH adjustment step, preferably prior to an optional roasting step, in order to modify the physical properties, taste profile, and subsequent flavor development. For this purpose, a base (alkalinization) or an acid (e.g., treatment with acetic acid or citric acid) may be used.

[0057] The above method enables the simple, rapid, and inexpensive preparation of edible fat-containing products and optimally utilizes components that are beneficial as naturally occurring nutrients.

[0058] Nut paste and related products In a second embodiment, the present invention relates to an edible fat-containing product obtained by the method according to the first embodiment above.

[0059] The edible fat-containing product exhibits a preferred smooth texture and mouthfeel due to the micronization step described in step c) and the particle sizes described therein. In addition, by incorporating nut husk material or stone fruit endocarp as a filler, the edible fat-containing product has a very high content of antioxidants and bioactive substances that preserve flavor substances. Furthermore, since a low fat content can be achieved without adding water to the milled mixture, the edible fat-containing product is resistant to rancidity and / or microbial contamination and has an extended shelf life.

[0060] Generally, the edible fat-containing product obtained in step c) may be packaged directly (e.g., in a container) and / or processed into confectionery for use, for example, for consumption.

[0061] Alternatively, the edible fat-containing product may be further processed, for example, by mixing it with the additives described above with respect to step b), to change the flavor, sweetness, texture and / or viscosity of the product to a desired recipe. In a preferred embodiment, the edible fat-containing product (e.g., nut paste) is processed in a refiner or refiner / conche (e.g., Maclntyre all-in-one refiner / conche) in the same manner as chocolate processing to remove volatiles, acidity and moisture, and then mixed with optional additives such as sugar and milk powder to improve the texture of the final product. Optionally, but not limited thereto, larger particles including fruit pieces, nut particles (which may be roasted, fried and / or sugar-coated), coarsely ground coffee beans, coarsely ground cocoa beans, chocolate pieces, caramel pieces, etc. may be introduced into the paste at this stage. However, in order to maximize the advantages of the present invention, it is preferred that the final edible fat-containing product still contains at least 0.03% by weight, more preferably at least 0.05% by weight, particularly preferably at least 0.5% by weight, for example 1% by weight or more or 5% by weight or more of the surface-treated nut shell material or stone fruit endocarp based on the total weight of the solid.

[0062] In addition, the edible fat-containing product may optionally be homogenized and / or ultrafinely ground to further reduce the particle size (e.g., to an average particle size of 25 μm or less or 15 μm or less) to create a smoother texture.

[0063] There are no particular restrictions on the exemplary confectioneries into which the edible fat-containing product of the present invention is introduced, and the edible fat-containing product may be introduced as a filling, topping or other material for desserts such as chocolate, cakes, starch confectioneries, cookies, candies, ice cream, sorbets, candy bars, etc.

[0064] Use of surface-treated nut shell material and stone fruit endocarp In a third embodiment, the present invention relates to the use of stone fruit endocarp, surface-treated nut shells and / or surface-treated nuts without shells in a ground form as a filling material in the preparation of foodstuffs, where the stone fruit endocarp, surface-treated nut shells and / or surface-treated nuts without shells are ground without the addition of water.

[0065] In particular, this embodiment relates to the use of stone fruit endocarp, surface-treated nut shells and / or surface-treated nuts without shells, which are optionally pre-processed, surface-treated according to step a), and ground without the addition of water based on step b), as described in connection with the first embodiment above.

[0066] The material thus obtained can be used in any foodstuff (for the consumption of both humans and animals) instead of conventional filling materials added for the provision of dietary fiber and / or bulking, such as cellulose-based or soy-based fillers. Thus, due to their high content of biologically active components, ground stone fruit endocarp and nut shell materials serve as nutritionally beneficial alternatives to commonly used non-nutritive food fillers. Moreover, the stone fruit endocarp and nut shell materials, which have hitherto been discarded as unwanted by-products, can be utilized, resulting in economic and environmental advantages.

[0067] It will be understood that the present invention can use any of the preferred features specified above in relation to the description of the first to third embodiments, and that the preferred features may be combined in any combination, excluding combinations where at least some of the features are mutually exclusive.

[0068] In view of the above disclosure, numerous other features, modifications, and improvements will be apparent to those skilled in the art.

Claims

1. a) treating the surface of nut shells and / or shell-less nuts to remove surface dirt or optionally separating the stone endocarp from the stone seed kernel; b) preparing a mixture comprising at least one of: b1) surface-treated shell-less nuts, b2) a fat-containing food and surface-treated nut shells, b3) a fat-containing food and surface-treated shell-less nuts, or b4) a fat-containing food and stone endocarp; c) grinding the mixture to an average particle size of 500 μm or less to produce an edible fat-containing food, wherein the mixture contains at least 0.05% by weight of surface-treated nut shell material or at least 0.05% by weight of stone endocarp based on the total weight of the solids, and the mixture does not contain added water, a method for preparing an edible fat-containing food.

2. a) treating the surface of nut shells and / or shell-less nuts to remove surface dirt; b) preparing a mixture comprising at least one of: b1) surface-treated shell-less nuts, b2) a fat-containing food and surface-treated nut shells, or b3) a fat-containing food and surface-treated shell-less nuts; c) grinding the mixture to an average particle size of 500 μm or less to produce an edible fat-containing food, wherein the mixture contains at least 0.05% by weight of surface-treated nut shell material, and the mixture does not contain added water, a method for preparing the edible fat-containing food according to claim 1.

3. A method for preparing an edible fat-containing food according to any one of claims 1 and 2, wherein shelled cooking nuts are used as the fat-containing food and the edible fat-containing food is a nut paste.

4. In step b), surface-treated nut shells and / or surface-treated shell-less nuts are added until the total fat content of the mixture is 22 to 37% by weight; step c) is initially carried out, preferably completely, using a roller mill, a method for preparing an edible fat-containing food according to any one of claims 1 to 3.

5. the total fat content of the mixture prepared in step b) is less than 22% by weight or more than 37% by weight; step c) is carried out using a pin mill, a hammer mill, a screen mill, a colloid mill or a combination thereof, a method for preparing an edible fat-containing food according to any one of claims 1 to 3.

6. The nut shell is selected from hazelnut shells, peanut shells, walnut shells, almond shells, pistachio shells, and combinations thereof; and / or The method for preparing an edible fat-containing food according to any one of claims 1 to 5, wherein the shellless nuts are selected from shellless hazelnuts, shellless peanuts, shellless walnuts, shellless almonds, shellless pistachios, and combinations thereof.

7. The shelled cooking nuts are selected from nuts, drupe seeds, nut-like gymnosperm seeds, and nut-like angiosperm seeds, preferably selected from hazelnuts, almonds, walnuts, cashews, pistachios, pecans, macadamia nuts, peanuts, and combinations thereof. The method for preparing an edible fat-containing food according to any one of claims 1 to 6.

8. The surface-treated or shellless nuts are preferably roasted at a temperature exceeding 65°C and not exceeding 200°C, more preferably 80 to 160°C, before step c). The method for preparing an edible fat-containing food according to any one of claims 1 to 7.

9. The ground mixture obtained in step c) is preferably roasted at a temperature exceeding 65°C and not exceeding 200°C, more preferably 80 to 160°C. The method for preparing an edible fat-containing food according to any one of claims 1 to 8.

10. The mixture prepared in step b) contains surface-treated shellless nuts or shelled cooking nuts and surface-treated nut shells in a (total) content of at least 1% by weight, preferably 5 to 100% by weight, more preferably 10 to 100% by weight, based on the total weight of the solids. The method for preparing an edible fat-containing food according to any one of claims 1 to 9.

11. Step a) includes spraying the surface of the nut shell and / or shellless nuts, and the spraying is preferably performed using a nut shell abrasive, preferably a walnut shell abrasive medium. The method for preparing an edible fat-containing food according to any one of claims 1 to 10.

12. Step a) includes chemical sterilization, washing in sterile water, surface sterilization or pasteurization using heat and / or ionizing radiation, sterilization by ultrasonic waves, and combinations thereof. The method for preparing an edible fat-containing food according to any one of claims 1 to 11.

13. The mixture prepared in step b) is Surface-treated shell-less nuts or shelled culinary nuts and surface-treated nut shells in a content of 5 to 99% by weight, preferably 10 to 98% by weight (in total); Sweeteners, sweetening agents, or combinations thereof in a total content of 0.5 to 60% by weight, preferably 1 to 40% by weight; One or more edible oils in a total content of 0.1 to 55% by weight, preferably 0.5 to 45% by weight; and One or more additives selected from milk powder, flavoring agents, emulsifiers, and combinations thereof in a total content of 0.1 to 50% by weight, preferably 0.5 to 40% by weight, a method for preparing an edible fat-containing food according to any one of claims 1 to 12.

14. a) Optionally separating the stone from the stone seed kernel; b) b4) Preparing a mixture containing a fat-containing food and the stone; c) Crushing the mixture to an average particle size of 500 μm or less to produce an edible fat-containing food, The mixture contains at least 0.05% by weight of the stone based on the total weight of the solid, and the mixture does not contain added water, a method for preparing an edible fat-containing food according to any one of claims 1 to 13.

15. The shelled culinary nuts are used as the fat-containing food, and the edible fat-containing food is a nut paste, a method for preparing an edible fat-containing food according to claim 14.

16. In step b), the stone is added until the total fat content of the mixture reaches 22 to 37% by weight; Step c) is at least initially, preferably completely carried out using a roller mill, a method for preparing an edible fat-containing food according to any one of claims 14 or 15.

17. The total fat content of the mixture prepared in step b) is less than 22% by weight or more than 37% by weight; Step c) is carried out using a pin mill, a hammer mill, a screen mill, a colloid mill, or a combination thereof, a method for preparing an edible fat-containing food according to any one of claims 14 or 15.

18. The stone is obtained from apricots, olives, dates, pistachios, cherries, blackberries, peaches, coconuts, mangoes, and combinations thereof, a method for preparing an edible fat-containing food according to any one of claims 14 to 17.

19. A method for preparing an edible fat-containing food according to any one of claims 14 to 18, wherein the endocarp of the drupe is separated from the drupe seed kernel, the separated drupe seed kernel is detoxified and reintroduced into the mixture in step b).

20. A method for preparing an edible fat-containing food according to any one of claims 1 to 19, wherein a sweetening agent and / or a sweetener is added to the pulverized mixture after step c), and the mixture is subsequently subjected to a roasting process at a temperature preferably exceeding 65°C and not exceeding 200°C, more preferably 80 to 160°C.

21. A method for preparing an edible fat-containing food according to any one of claims 1 to 20, which does not include a defatting or deoiling step.

22. An edible fat-containing food obtained by the method according to any one of claims 1 to 21.

23. Use of the endocarp of the drupe, the shell of the surface-treated nut and / or the nut without the shell in pulverized form as a filling material in the preparation of food, wherein the endocarp of the drupe, the shell of the surface-treated nut and / or the nut without the shell are pulverized without adding water.

24. The use according to claim 23, wherein the endocarp of the drupe, the shell of the surface-treated nut and / or the nut without the shell are pulverized to an average particle size of 500 μm or less.

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