Pumpkin seed beverage with high content of protein

Abstract

The present invention relates to Pumpkin Seed beverage with high content of Protein, micronutrients and vitamins without preservatives or add other sources of protein and nutrients. Additionally, disclose formulations of beverages that contain flavors and food additives. As well as a method of preparation, a pumpkin seed Cucurbita argyrosperma concentrates, its different formulations of nutritional beverages and its method of formulation.

Description

Pumpkin Seed beverage with high content of Protein

[0001] The present invention relates to Pumpkin Seed beverage with high content of Protein, micronutrients and vitamins without preservatives or add other sources of protein and nutrients.

[0002] The present invention is related to the food production related to a very nutritive beverage with high content of vegetal protein using only pumpkin seed, without any additives, adding protein, without fermentation or mixture with other vegetal sources of proteins or plants.

[0003] The following discussion of the prior art is provided as technical background, to enable the features and benefits of the invention to be fully appreciated in an appropriate technical context. However, any reference to the prior art should not be taken as an express or implied admission that such art is widely known or forms part of common general knowledge in the field.

[0004] The pumpkin seed, specifically the Cucurbita Argyrosperma native to the Mayan region: Southern Mexico, Guatemala, Honduras, El Salvador and Belize, has a unique and special flavor and extraordinary nutritional content, which has made it one of the best natural superfoods since ancient times.

[0005] There are beverages that contain pumpkin seed, but they do not have high protein content or are mixture with other substances or plants, roots or fruits. Nevertheless, until now there is not a single beverage that contains elevated levels of protein and other micronutrients without the use of adding biological and chemical additives. The present invention is the first beverages that contain only pumpkin seed material with high content of protein and micronutrients like Copper, Zinc, Iron, Manganese, Phosphorous, Potassium, Calcium, Magnesium and vitamins A, B, C, E and K etc. additionally, it is stable beverage and does not need any preservatives.

[0006] There are examples of beverages made of pumpkin seed like one described in the Chinese patent application CN103190488A about a formulation of pumpkin seed milk tea and successfully develops the pumpkin seed milk tea which is suitable for industrial production. The preparation technological process of the pumpkin seed milk tea comprises the following steps of: selecting sunflower seeds, pretreating, removing shells, soaking seed kernels, grinding, separating pulp from residue, blending, carrying out ultra heat treated (UHT) sterilization, colloid milling and homogenizing, vacuum degassing and deodorizing, mixing, filling, sealing, carrying out high temperature sterilization and rapidly cooling to obtain the finished product. Nevertheless, this patent application needs additives for the formulation of beverages.

[0007] Additionally, the Chinese patent application CN107771944A discloses a preparation method of a pumpkin seed kernel milk beverage. The preparation method comprises the following steps of (1) selecting good pumpkin seed kernels, removing impurities, and performing breaking on the pumpkin seed kernels with a grinder to obtain granules; (2) adding pumpkin seed kernels after being subjected to coarse grinding to alkaline water of which the pH is8, and performing heat insulating at 45-50 DEG C for 6-8 hours; (3) repeatedly flushing the pumpkin seed kernels with water for 2-3 times, adding softened water which is 10 times of the pumpkin seed kernels, grinding the pumpkin seed kernels to obtain pulp with a colloidal mill, then performing stirring during heating, and performing fine grinding with the colloid mill to obtain pumpkin seed kernel slurry; (4) adding white granulated sugar, fresh milk, sodium citrate, a stabilizing agent, an emulsifying agent and an antioxidant to regulate the composition and the state of products; and (5) homogenizing the prepared pumpkin seed kernel pulp, performing filling, performing sealing, performing high-pressure sterilizing, performing gradual cooling to 20-25 DEG C, performing inspection, and when the products are qualified, performing packing. Purely natural foods are used as raw materials, so that the made pumpkin seed kernel milk beverage is high in stability and delicately fragrant in mouth feel. Although in this beverage the pumpkin seed is used as an additive rather than the main component of the drink.

[0008] The Chinese patent application CN1397200A discloses a functional nutritive cocoa-pumpkin seed milk for middle-aged and old people contains pumpkin seed kernel, milk powder, cocoa powder, xylitol, SOD, xanthan gum, emulsifier, water, vitamins and minerals. It can delay salinity and improve immunity. In this case also the pumpkin seed is used as an additive and the formulation needs preservatives or additives to work.

[0009] The Chinese patent application CN102613641A discloses a pumpkin seed beverage, comprising 50-80 weight parts of pumpkin seeds, 60-100 weight parts of sweetener, 2-3 weight parts of emulsifier, and 0.3-0.6 weight parts of sodium hexametaphosphate. The invention further discloses a preparation method of the pumpkin seed beverage. The pumpkin seed beverage of the present invention adopts xylitol or maltitol as the sweetener, is not only suitable for normal people but also for diabetic patients. The preparation process of the pumpkin seed beverage adopts a butterfly centrifuge for centrifugation; thus, the protein extraction efficiency is high, the manual work is little, and the product cost is reduced. This drink uses preservatives and emulsifiers for the stabilization of the beverage and the process of the pumpkin seeds is very destructive.

[0010] The Japanese patent application JP2023141089A discloses a pumpkin seed protein-containing beverage contains pumpkin seed protein, an enzyme, and a stabilizer. Nevertheless, this beverage that contains the pumpkin seed protein uses a stabilizer in the drink.

[0011] The beverages describe above generate a lot of waste and use chemicals, additives or preservatives and loss of nutrients in their process of manufacturing the drinks.

[0012] Based on the foregoing, there is a need for a pumpkin seed-based beverage also known as pumpkin seed milk, which reduces waste, limits or eliminates the need to use sweeteners, emulsifiers and other additives, addresses the negative impact of the oxidative process without modifying the texture, color, flavor and, especially, its nutrients and possible work with other food additives to develop new nutritional products.

[0013] The invention discloses a pumpkin see beverage comprising: Water, Pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seeds), Sea salt, Locust bean gum, Flavoring agents, Monk fruit. Wherein the flavoring agents are selected from the group consisting of natural vanilla flavor, Natural sweet flavor, Pumpkin flavor and combinations thereof.

[0014] The invention additionally, disclose several specific formulations of beverage of pumpkin seed beverage consisting of: Filtered or reverse osmosis water, Pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seeds), Sea salt, Locust bean gum, Flavoring agents, Monk fruit and additional several other flavors, sweeteners, sugars and other food additives like: Sweet cocoa, Cane sugar, Chocolate powder, Chocolate flavor, Natural vanilla flavor, Natural sweet flavor, Maple syrup (processing grade), Double-fold pure Madagascar vanilla extract, L-arabinose 0.5%-1.5%, Dehydrated pumpkin powder (60 mesh), Protein aroma masker, Natural sweetness enhancer flavor, Natural pumpkin flavor type, Bitter blocker, Soluble pumpkin pie spice, Natural pumpkin flavor oil, Natural maple flavor WONF, 22-24% Aristocrat cocoa powder, Chocolate flavor WONF (dark type), Monk fruit extract (25% mogroside V) and Lactobacillus postbiotic metabolites.

[0015] The invention as well refers to a Cucurbita Argyrosperma concentrate (100% pumpkin seeds) and its method of preparation that consists of the following steps. The invention discloses a method of manufacturing beverages containing a Cucurbita Argyrosperma concentrate (100% pumpkin seeds).

[0016] The technical problem refers that there is not a beverage made only of Pumpkin seeds as a main source of proteins, micronutrients, and vitamins that it is stable, do not produce waste in its process of manufacture and without be combine with other source of proteins or micronutrients.

[0017] The invention discloses a beverage made of Pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seeds), through extensive experimentation it was found by the use of Pumpkin seed of Cucurbita Argyrosperma it is possible to prepare a concentrate that allows the preparation of formulations with a high content of protein, minerals and vitamins without the addition of external protein and nutrients source. This is possible through a special procedure that help to maintain high levels of the original nutrients of the Pumpkin seeds.

[0018] The invention discloses three main advantages: A nutritional beverage that contains high content of Proteins, micronutrients, and vitamins, without the need of other sources of proteins and nutrients. The Pumpkin seed Cucurbita Argyrosperma concentrate may use in other food products due that can be mix with other types of food and food additives. Additionally, during the process of manufacture the concentrate does not generate waste, because the rest of the pumpkin is used as food for farm animals or as an organic fertilizer for the soil. As well it is possible to preparate a selection of flavored products in combination with food additives.

[0019] The Cucurbita argyrosperma Pumpkin in recent studies indicate that this species includes two subspecies. The subsp. argyrosperma includes the types or races that are cultivated from the south of the United States to Central America, which have commonly been referred to in the literature under the name Cucurbita mixta and which are classified into three varieties (var. argyrosperma, var. callicarpa and var. stenosperma); likewise, this subspecies also includes a wild variety from the northwest of Mexico, originally described as C. palmeri. The subsp. sororia, on the other hand, is made up of the ancestral wild plants of the group with a wide distribution from Mexico to Central America. The subspecies argyrosperma (all cultivated plants without recognition at the variety level) and sororia (all wild plants of the group) are recognized (Lira, 1995; Tropicos, 2012).

[0020] Synonymy

[0021] The Cucurbita argyrosperma K. Koch; Cucurbita argyrosperma hort. former L.H. Bailey; Cucurbita argyrosperma subsp. argyrosperma; Cucurbita argyrosperma var. callicarpa Merrick & D.M. Bates; Cucurbita argyrosperma var. palmeri (L.H. Bailey) Merrick & D.M. Bates; Cucurbita argyrosperma subsp. sororia (L.H.Bailey) Merrick & D.M. Bates; Cucurbita argyrosperma var. stenosperma (Pangalo) Merrick & D.M. Bates; Pang Mixed Cucurbita; Cucurbita moschata var. argyrosperma (C. Huber) Naudin (The Plant List, 2010; USDA, et al, 2012; Tropicos, 2012; ITIS, 2012).

[0022] Common names:

[0023] Pepitoria, Pipian, Saquil, Ayote de caballo, Sandia de ratón.

[0024] The Cucurbita argyrosperma is cultivated in the United States of America, Mexico (Central Mexico, Tabasco, Chiapas, Yucatán, Campeche, Quintana Roo) and Central America (Belize to Panama), and is introduced in some countries of South America (Peru and Argentina).

[0025] Preparation of the Pumpkin seed beverage

[0026] The first embodiment of the present invention is the method for obtaining a pumpkin seed-based beverage or pumpkin seed milk is provided, the method comprises the steps of:

[0027] a) sorting a seed used as raw material.

[0028] [b) peeling and germinating the seed.

[0029] [c) dehydrating / drying the seed.

[0030] d) sorting the dehydrated seed.

[0031] [e) UV disinfection.

[0032] f) milling the seed and preparing a concentrate.

[0033] g) formulation and mixing the pumpkin seed beverage, free of additives; and

[0034] h) packaging the pumpkin seed beverage.

[0035] This process is described in the American patent application US2023143125A1 that a process for preparing a pumpkin seed milk or beverage is described, while keeping controlled seed dehydration conditions that maintain the color, flavor and, especially, the nutrients of the pumpkin seeds, that leverages most of the seeds, facilitates milling and provides high yield. Furthermore, the furnace and mill specifically designed to carry out the process for preparing the pumpkin seed beverage are described.

[0036] In an exemplary embodiment, the process further envisages an initial step of receiving raw material in which the pumpkin seed is received in an area intended for such purpose, where it must go through qualitative analysis controls for determining the quality of the raw material. Furthermore, the weight of the raw material is verified, and it is optionally stored. For the seed to be used in the preparation of the pumpkin seed-based beverage, it must comply with a moisture percentage of less than 12% and an aflatoxin content of less than 10 PPB. If the results do not comply with these parameters, the batch of raw material is rejected, if the results comply with these parameters, they are stored in the raw material warehouse.

[0037] In a preferred embodiment of the invention, the step of sorting the pumpkin seed used as raw material is carried out in a seed sorting machine which is fed through the hopper, to then be dosed into the vibrating densimetric cylinder, which removes organic matter whose density is greater than that of the raw material itself. Optionally, a double process of vibrating, blowing and sieving is carried out to finish the separation and removal of the contaminants present in the batch of raw material. Subsequently, a size sorting is carried out using vibrating sieves and the clean seed is stored, for example, in polypropylene bags.

[0038] For a better control of the process, it is possible that, at the end of the sieving process, weighing is carried out to verify the total of sorted seeds and the total of residues or contaminating material, to be later transferred to the warehouse of sorted product.

[0039] In the step of peeling the seed, an alkaline aqueous solution is used, preferably a solution with calcium hydroxide (CaOH) is used at a concentration of 3.16 g / L at a pH between 10 and 12. The seed is soaked for a period between 3 and 15 minutes, in the calcium hydroxide solution, optionally jute bags are used to carry out the soaking. In this step, the correct extraction of the shell is guaranteed, also called exocarp or husk, without affecting the green membrane characteristic of the seed. During soaking, calcium hydroxide works as an alkalinizer, removing mineral and organic impurities, and preventing bacterial proliferation. At the end of the soaking, the bags are removed, and distillation is carried out.

[0040] To carry out the peeling of the seed, the product is gradually placed in the feeding hopper of the specialized pumpkin seed peeling machine. By means of the elevator buckets of the machine, the seed is transferred to the peeling blades, separating the seed from the shell, then these fall into a sieve in which the shell is sucked by the separating blower. When finished, the total seed and resulting shell are weighed.

[0041] To enhance the availability of the nutrients, the peeled seed is left to germinate for a period of 12 to 24 hours in filtered and purified water with UV. At the end of the period, the distillation is carried out.

[0042] Among the critical steps of the process according to the present invention are the steps of dehydration and milling of the pumpkin seed, which are carried out by means of a specialized and controlled technique for the successful extraction of all the nutrients and the maximum use of the seed, without generating waste.

[0043] In the dehydration step, the seed is subjected to a drying, dehydration and disinfection process at high temperatures, which is carried out in a moisture extracting furnace specifically developed for this step of the process and which consists of a second aspect provided by the present invention and whose components will be described in more detail below. This dehydration step allows the seed to reach a moisture range between 1.90% and 5.5%. It is important to note that under these conditions, the seed is not roasted, and the texture, color or flavor is not modified, in addition to that it preserves all the nutrients.

[0044] In greater detail, the seed drying / dehydrating process comprises the steps of:

[0045] i) Seed palletizing: After the seed has been peeled and germinated, it is placed in trays where it is prepared to be fed into the furnace.

[0046] ii) Seed Baking: The seed is placed into the moisture extracting furnace and left there for 1 to 6 hours, until it reaches a temperature between 110 and 120° C., then the seed is left at said temperature for an additional 20 to 60 minutes.

[0047] iii) Moisture Balance Control: Samples are taken from the baked seed, and it is verified that the moisture percentage is between 1.90% and 5.5%; and

[0048] iv) Weighing: At the end of the baking process, the seed is reweighed.

[0049] The dehydrated seed sorting step is carried out by means of a sorter machine, for this, the seed is placed in the machine that performs a high-precision sorting, completely discarding the seed with aflatoxin, brown and white seeds, and any undesirable residue or foreign material (lumps, husk and others) that could be present in the seed that has undergone the dehydration step. When finished, it is weighed again to verify the number of sorted seeds.

[0050] The seed selected from the dehydrated seed sorting step is placed in a UV disinfection machine, to guarantee complete disinfection of any bacteria, without the need to apply chemicals that could alter the properties of the final product.

[0051] Optionally, a second drying may be carried out, for which the seed is fed into the furnace, it is placed for a period of 30 minutes until it reaches a temperature of 160° C., when reaching this point, the seed is kept in the furnace at the same temperature for an additional 9 minutes.

[0052] It is important to note that the milling process is not successful if the seed is not properly dehydrated at its exact point in the self-design moisture extracting furnace. A small variation in the dehydration process affects the result of the concentrate or prevents it from being carried out.

[0053] If the seed does not have the exact dehydration point, the mill will not be able to process it and prepare the concentrate. If the seed is left in the furnace for longer than the specified time, it becomes bitter, and the excess heat may change its nutritional values.

[0054] Optionally, the milling process can be repeated. This double high-speed milling step ensures a higher nutrient extraction.

[0055] A colloid mill is used for the milling step, which works with a capacity of 1,500 to 4,500 rpm, such mill has a water-cooling system so that the pumpkin seed does not heat up and does not alter its color, flavor and nutritional values.

[0056] After the seed has been disinfected in the UV machine, it is gradually introduced into the high-speed colloid mill. When the seed enters the colloid mill, the essential oils of the pumpkin seed are extracted by friction. These oils fulfill in this milling process the function of lubricating the mixture, by precipitating and helping all the fiber and other components of the pumpkin seed to be milled and mixed, thereby forming a uniform medium viscosity concentrate with the own color of the pumpkin seed. Additionally, the milling speed to which the seed is exposed guarantees the maximum use of its benefits, without generating surpluses or waste. Subsequently, the concentrate is packed through a completely aseptic vacuum packaging process, which avoids any type of contaminant and provides the perfect storage for the product.

[0057] The formulation and mixing step consist of mixing the concentrate with water, it does not require flavorings, colorants, or additional additives. In the preferred embodiment, a ratio of 50 to 75 g of concentrate is used for every 946 mL of water. This mixture is carried out at a speed between 1,500 and 4,500 rpm, from which the pumpkin seed beverage ready for packaging is obtained, through an aseptic process, to guarantee stability, freshness, product quality and correct storage.

[0058] The formulation process of the Pumpkin see beverage is as follows:

[0059] 1. Weigh the total amount of water, place it in the mixing tank, and heat.

[0060] 2. Add the previously weighed pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seed) to the mixing tank.

[0061] 3. Stir with a high-speed mixer.

[0062] 4. Combine all solid ingredients, add them to the mixing tank and stir.

[0063] 5. Add the flavor and stir the entire mixture.

[0064] 6. Recirculate until all ingredients are thoroughly mixed.

[0065] 7. Turn on the agitator in the 5000-gallon tank and recirculate.

[0066] 8. Take a sample to the laboratory.

[0067] 9. Homogenize at 150 / 50 bar above 85°C.

[0068] 10. Pasteurize using the Tetra Pak UHT process at 135°C for 6 seconds.Examples

[0069] Example 1 UNSWEETENED"

[0070] Plant-based milk made from pumpkin seeds, comprising components by weight percentage:

[0071] Ingredient%Filtered or reverse osmosis water68%-98%Pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seeds)1.33%-3.23%Locust bean gum0.21%-0.51%Natural vanilla flavor0.17%-0.43%Sea salt0.04%-0.10%Natural sweet flavor0.007%-0.02%

[0072] Preparation:

[0073] Raw Material Reception and Analysis: Weigh and analyze pumpkin seeds, verifying moisture and aflatoxins.

[0074] Seed Classification: Remove contaminants through vibration and sifting. Classify by size and store.

[0075] Peeling and Soaking: Soak the seeds in water with calcium hydroxide. Peel the seeds with a specialized machine. After peeling, soak in purified water for 12-24 hours.

[0076] Drying: Dry the seeds in an oven at 115°C for 2 hours.

[0077] UV Disinfection: Disinfect the seeds with UV light to eliminate microorganisms without chemicals, preserving their nutritional properties.

[0078] Milling: Grind the seeds in a colloid mill until a creamy concentrate is obtained.

[0079] Formulation:

[0080] a. Weigh the total amount of water, place it in the mixing tank, and heat.

[0081] b. Add the previously weighed pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seed) to the mixing tank.

[0082] c. Stir with a high-speed mixer.

[0083] d. Combine all solid ingredients, add them to the mixing tank and stir.

[0084] e. Add the flavoring and stir the entire mixture.

[0085] f. Recirculate until all ingredients are thoroughly mixed.

[0086] g. Turn on the agitator in the 5000-gallon tank and recirculate.

[0087] h. Take a sample to the laboratory.

[0088] i. Homogenize at 150 / 50 bar above 85°C.

[0089] j. Pasteurize using the Tetra Pak UHT process at 135°C for 6 seconds.

[0090] Packaging: Aseptically package in Tetra Pak's Tetra Prisma packaging to protect the pumpkin seed milk and maintain its freshness without requiring refrigeration.

[0091] Example 2 PUMPKIN SEED MILK – UNSWEETENED

[0092] Plant-based milk made from pumpkin seeds, comprising the following raw material components by weight percentage:

[0093] Ingredient%Filtered or reverse osmosis water64%-94%Pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seeds)4%-10%Natural sweet flavor0.4%-1%Natural vanilla flavor0.3%-0.9%Locus bean gum0.2%-0.6%Sea salt0.04%-0.10%

[0094] Preparation

[0095] Raw Material Reception and Analysis: Weigh and analyze pumpkin seeds, verifying moisture and aflatoxins.

[0096] Seed Classification: Remove contaminants through vibration and sifting. Classify by size and store.

[0097] Peeling and Soaking: Soak the seeds in water with calcium hydroxide. Peel the seeds with a specialized machine. After peeling, soak in purified water for 12-24 hours.

[0098] Drying: Dry the seeds in an oven at 115°C for 2 hours.

[0099] UV Disinfection: Disinfect the seeds with UV light to eliminate microorganisms without chemicals, preserving their nutritional properties.

[0100] Milling: Grind the seeds in a colloid mill until a creamy concentrate is obtained.

[0101] Formulation:

[0102] a. Weigh the total amount of water, place it in the mixing tank, and heat.

[0103] b. Add the previously weighed pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seed) to the mixing tank.

[0104] c. Stir with a high-speed mixer.

[0105] d. Combine all solid ingredients, add them to the mixing tank and stir.

[0106] e. Add the flavoring and stir the entire mixture.

[0107] f. Recirculate until all ingredients are thoroughly mixed.

[0108] g. Turn on the agitator in the 5000-gallon tank and recirculate.

[0109] h. Take a sample to the laboratory.

[0110] i. Homogenize at 150 / 50 bar above 85°C.

[0111] j. Pasteurize using the Tetra Pak UHT process at 135°C for 6 seconds.

[0112] Packaging: Aseptically package in Tetra Pak's Tetra Prisma packaging to protect the pumpkin seed milk and maintain its freshness without requiring refrigeration.

[0113] Example 3 PUMPKIN SEED MILK ORIGINAL

[0114] Plant-based milk made from pumpkin seeds, comprising the following raw material components by weight percentage:

[0115] Ingredient%Filtered or reverse osmosis water64%-94%Pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seeds)4%-10%Natural vanilla flavor0.4%-1%Natural sweet flavor0.2%-0.6%Monk fruit0.3%-0.9%Locust bean gum0.2%-0.6%Sea salt0.04%-0.1%

[0116] Preparation

[0117] Raw Material Reception and Analysis: Weigh and analyze pumpkin seeds, verifying moisture and aflatoxins.

[0118] Seed Classification: Remove contaminants through vibration and sifting. Classify by size and store.

[0119] Peeling and Soaking: Soak the seeds in water with calcium hydroxide. Peel the seeds with a specialized machine. After peeling, soak in purified water for 12-24 hours.

[0120] Drying: Dry the seeds in an oven at 115°C for 2 hours.

[0121] UV Disinfection: Disinfect the seeds with UV light to eliminate microorganisms without chemicals, preserving their nutritional properties.

[0122] Milling: Grind the seeds in a colloid mill until a creamy concentrate is obtained.

[0123] Formulation:

[0124] a. Weigh the total amount of water, place it in the mixing tank, and heat.

[0125] b. Add the previously weighed pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seed) to the mixing tank.

[0126] c. Stir with a high-speed mixer.

[0127] d. Combine all solid ingredients, add them to the mixing tank and stir.

[0128] e. Add the flavoring and stir the entire mixture.

[0129] f. Recirculate until all ingredients are thoroughly mixed.

[0130] g. Turn on the agitator in the 5000-gallon tank and recirculate.

[0131] h. Take a sample to the laboratory.

[0132] i. Homogenize at 150 / 50 bar above 85°C.

[0133] j. Pasteurize using the Tetra Pak UHT process at 135°C for 6 seconds.

[0134] Packaging: Aseptically package in Tetra Pak's Tetra Prisma packaging to protect the pumpkin seed milk and maintain its freshness without requiring refrigeration.

[0135] Example 4 PUMPKIN SEED MILK - VANILLA

[0136] Plant-based milk made from pumpkin seeds, comprising the following raw material components by weight percentage:

[0137] Ingredient%Filtered or reverse osmosis water64%-94%Pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seeds)4%-10%Pumpkin flavor0.4%-1%Natural vanilla flavor0.3%-0.9%Natural sweet flavor0.4%-1%Monk fruit0.2%-0.7%Locust bean gum0.2%-0.5%Sea salt0.04%-0.10%

[0138] Preparation

[0139] Raw Material Reception and Analysis: Weigh and analyze pumpkin seeds, verifying moisture and aflatoxins.

[0140] Seed Classification: Remove contaminants through vibration and sifting. Classify by size and store.

[0141] Peeling and Soaking: Soak the seeds in water with calcium hydroxide. Peel the seeds with a specialized machine. After peeling, soak in purified water for 12-24 hours.

[0142] Drying: Dry the seeds in an oven at 115°C for 2 hours.

[0143] UV Disinfection: Disinfect the seeds with UV light to eliminate microorganisms without chemicals, preserving their nutritional properties.

[0144] Milling: Grind the seeds in a colloid mill until a creamy concentrate is obtained.

[0145] Formulation:

[0146] a. Weigh the total amount of water, place it in the mixing tank, and heat.

[0147] b. Add the previously weighed pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seed) to the mixing tank.

[0148] c. Stir with a high-speed mixer.

[0149] d. Combine all solid ingredients, add them to the mixing tank and stir.

[0150] e. Add the flavoring and stir the entire mixture.

[0151] f. Recirculate until all ingredients are thoroughly mixed.

[0152] g. Turn on the agitator in the 5000-gallon tank and recirculate.

[0153] h. Take a sample to the laboratory.

[0154] i. Homogenize at 150 / 50 bar above 85°C.

[0155] j. Pasteurize using the Tetra Pak UHT process at 135°C for 6 seconds.

[0156] Packaging: Aseptically package in Tetra Pak's Tetra Prisma packaging to protect the pumpkin seed milk and maintain its freshness without requiring refrigeration.

[0157] Example 5 PUMPKIN SEED MILK - CHOCOLATE

[0158] Plant-based milk made from pumpkin seeds, comprising the following raw material components by weight percentage:

[0159] Ingredient%Filtered or reverse osmosis water59%-90%Pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seeds)4%-10%Sweet cocoa2%-6%Cane sugar1%-4%Chocolate powder1%-4%Chocolate flavor0.4%-1.05%Natural vanilla flavor0.3%-0.9%Natural sweet flavor0.2%-0.1%Monk fruit0.2%-0.7%Sea salt0.04%-0.10%Locust bean gum0.2%-0.5%

[0160] Preparation

[0161] Raw Material Reception and Analysis: Weigh and analyze pumpkin seeds, verifying moisture and aflatoxins.

[0162] Seed Classification: Remove contaminants through vibration and sifting. Classify by size and store.

[0163] Peeling and Soaking: Soak the seeds in water with calcium hydroxide. Peel the seeds with a specialized machine. After peeling, soak in purified water for 12-24 hours.

[0164] Drying: Dry the seeds in an oven at 115°C for 2 hours.

[0165] UV Disinfection: Disinfect the seeds with UV light to eliminate microorganisms without chemicals, preserving their nutritional properties.

[0166] Milling: Grind the seeds in a colloid mill until a creamy concentrate is obtained.

[0167] Formulation:

[0168] a. Weigh the total amount of water, place it in the mixing tank, and heat.

[0169] b. Add the previously weighed pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seed) to the mixing tank.

[0170] c. Stir with a high-speed mixer.

[0171] d. Combine all solid ingredients, add them to the mixing tank and stir.

[0172] e. Add the flavoring and stir the entire mixture.

[0173] f. Recirculate until all ingredients are thoroughly mixed.

[0174] g. Turn on the agitator in the 5000-gallon tank and recirculate.

[0175] h. Take a sample to the laboratory.

[0176] i. Homogenize at 150 / 50 bar above 85°C.

[0177] j. Pasteurize using the Tetra Pak UHT process at 135°C for 6 seconds.

[0178] Packaging: Aseptically package in Tetra Pak's Tetra Prisma packaging to protect the pumpkin seed milk and maintain its freshness without requiring refrigeration.

[0179] Example 6 PUMPKIN SEED MILK

[0180] Plant-based milk made from pumpkin seeds, comprising the following raw material components by weight percentage:

[0181] Ingredient%Filtered or reverse osmosis water64%-94%Pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seeds)4%-12%Locust bean gum0.2%-0.6%Natural vanilla flavor0.15%-0.45%Sea salt0.15%-0.40%Natural sweet flavor0.007%-0.02%

[0182] Preparation

[0183] Raw Material Reception and Analysis: Weigh and analyze pumpkin seeds, verifying moisture and aflatoxins.

[0184] Seed Classification: Remove contaminants through vibration and sifting. Classify by size and store.

[0185] Peeling and Soaking: Soak the seeds in water with calcium hydroxide. Peel the seeds with a specialized machine. After peeling, soak in purified water for 12-24 hours.

[0186] Drying: Dry the seeds in an oven at 115°C for 2 hours.

[0187] UV Disinfection: Disinfect the seeds with UV light to eliminate microorganisms without chemicals, preserving their nutritional properties.

[0188] Milling: Grind the seeds in a colloid mill until a creamy concentrate is obtained.

[0189] Formulation:

[0190] a. Weigh the total amount of water, place it in the mixing tank, and heat.

[0191] b. Add the previously weighed pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seed) to the mixing tank.

[0192] c. Stir with a high-speed mixer.

[0193] d. Combine all solid ingredients, add them to the mixing tank and stir.

[0194] e. Add the flavoring and stir the entire mixture.

[0195] f. Recirculate until all ingredients are thoroughly mixed.

[0196] g. Turn on the agitator in the 5000-gallon tank and recirculate.

[0197] h. Take a sample to the laboratory.

[0198] i. Homogenize at 150 / 50 bar above 85°C.

[0199] j. Pasteurize using the Tetra Pak UHT process at 135°C for 6 seconds.

[0200] Packaging: Aseptically package in Tetra Pak's Tetra Prisma packaging to protect the pumpkin seed milk and maintain its freshness without requiring refrigeration.

[0201] Example 7 PUMPKIN SEED MILK – ORIGINAL LITE MAPLE

[0202] Plant-based milk made from pumpkin seeds, comprising the following raw material components by weight percentage:

[0203] Ingredient%Filtered or reverse osmosis water60%-90%Pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seeds)5%-14%Maple syrup (processing grade)1%-3%Double-fold pure Madagascar vanilla extract0.5%-2%Sugar (L-arabinose)0.5%-1.5%Dehydrated pumpkin powder (60 mesh)0.2%-0.5%

[0204] Preparation

[0205] Raw Material Reception and Analysis: Weigh and analyze pumpkin seeds, verifying moisture and aflatoxins.

[0206] Seed Classification: Remove contaminants through vibration and sifting. Classify by size and store.

[0207] Peeling and Soaking: Soak the seeds in water with calcium hydroxide. Peel the seeds with a specialized machine. After peeling, soak in purified water for 12-24 hours.

[0208] Drying: Dry the seeds in an oven at 115°C for 2 hours.

[0209] UV Disinfection: Disinfect the seeds with UV light to eliminate microorganisms without chemicals, preserving their nutritional properties.

[0210] Milling: Grind the seeds in a colloid mill until a creamy concentrate is obtained.

[0211] Formulation:

[0212] a. Weigh the total amount of water, place it in the mixing tank, and heat.

[0213] b. Add the previously weighed pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seed) to the mixing tank.

[0214] c. Stir with a high-speed mixer.

[0215] d. Combine all solid ingredients, add them to the mixing tank and stir.

[0216] e. Add the flavoring and stir the entire mixture.

[0217] f. Recirculate until all ingredients are thoroughly mixed.

[0218] g. Turn on the agitator in the 5000-gallon tank and recirculate.

[0219] h. Take a sample to the laboratory.

[0220] i. Homogenize at 150 / 50 bar above 85°C.

[0221] j. Pasteurize using the Tetra Pak UHT process at 135°C for 6 seconds.

[0222] Packaging: Aseptically package in Tetra Pak's Tetra Prisma packaging to protect the pumpkin seed milk and maintain its freshness without requiring refrigeration.

[0223] Example 8 PUMPKIN SEED MILK – PUMPKIN-POW! SPICE

[0224] Plant-based milk made from pumpkin seeds, comprising the following raw material components by weight percentage:

[0225] Ingredient%Filtered or reverse osmosis water61%-90%Pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seeds)5%-14%Maple syrup (processing grade)1%-3%Double-fold pure Madagascar vanilla extract0.5%-3%Sukré (L-arabinose)0.5%-1.5%Dehydrated pumpkin powder (60 mesh)0.1%-1%Soluble pumpkin pie spice0.05%-0.15%Protein aroma masker0.01-0.10%Natural pumpkin flavor type0.01%0.10%Natural pumpkin flavor oil0.01%-0.10%Natural maple flavor WONF0.01%-0.10%Sea salt0.01%-0.10%Natural sweetness enhancer flavor0.01%-0.05%Bitter blocker0.01%-0.05%

[0226] Preparation

[0227] Raw Material Reception and Analysis: Weigh and analyze pumpkin seeds, verifying moisture and aflatoxins.

[0228] Seed Classification: Remove contaminants through vibration and sifting. Classify by size and store.

[0229] Peeling and Soaking: Soak the seeds in water with calcium hydroxide. Peel the seeds with a specialized machine. After peeling, soak in purified water for 12-24 hours.

[0230] Drying: Dry the seeds in an oven at 115°C for 2 hours.

[0231] UV Disinfection: Disinfect the seeds with UV light to eliminate microorganisms without chemicals, preserving their nutritional properties.

[0232] Milling: Grind the seeds in a colloid mill until a creamy concentrate is obtained.

[0233] Formulation:

[0234] a. Weigh the total amount of water, place it in the mixing tank, and heat.

[0235] b. Add the previously weighed pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seed) to the mixing tank.

[0236] c. Stir with a high-speed mixer.

[0237] d. Combine all solid ingredients, add them to the mixing tank and stir.

[0238] e. Add the flavoring and stir the entire mixture.

[0239] f. Recirculate until all ingredients are thoroughly mixed.

[0240] g. Turn on the agitator in the 5000-gallon tank and recirculate.

[0241] h. Take a sample to the laboratory.

[0242] i. Homogenize at 150 / 50 bar above 85°C.

[0243] j. Pasteurize using the Tetra Pak UHT process at 135°C for 6 seconds.

[0244] Packaging: Aseptically package in Tetra Pak's Tetra Prisma packaging to protect the pumpkin seed milk and maintain its freshness without requiring refrigeration.

[0245] Example 9 PUMPKIN SEED MILK – CHOCOLATE DELUXE

[0246] Plant-based milk made from pumpkin seeds, comprising the following raw material components by weight percentage:

[0247] Ingredient%Filtered or reverse osmosis water60%-90%Pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seeds)5%-14%Maple syrup (processing grade)1%-3%Double-fold pure Madagascar vanilla extract0.5%-2%22-24% Aristocrat cocoa powder0.5%-1.5%Sukré (L-arabinose)0.5%-1.5%Dehydrated pumpkin powder (60 mesh)0.1%-0.5%Chocolate flavor WONF (dark type)0.1%-0.5%Sea salt0.01%-0.07%Natural pumpkin flavor type0.01%-0.06%Natural sweetness enhancer flavor0.01%-0.04%Monk fruit extract (25% mogroside V)0.007%-0.1%

[0248] Preparation

[0249] Raw Material Reception and Analysis: Weigh and analyze pumpkin seeds, verifying moisture and aflatoxins.

[0250] Seed Classification: Remove contaminants through vibration and sifting. Classify by size and store.

[0251] Peeling and Soaking: Soak the seeds in water with calcium hydroxide. Peel the seeds with a specialized machine. After peeling, soak in purified water for 12-24 hours.

[0252] Drying: Dry the seeds in an oven at 115°C for 2 hours.

[0253] UV Disinfection: Disinfect the seeds with UV light to eliminate microorganisms without chemicals, preserving their nutritional properties.

[0254] Milling: Grind the seeds in a colloid mill until a creamy concentrate is obtained.

[0255] Formulation:

[0256] a. Weigh the total amount of water, place it in the mixing tank, and heat.

[0257] b. Add the previously weighed pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seed) to the mixing tank.

[0258] c. Stir with a high-speed mixer.

[0259] d. Combine all solid ingredients, add them to the mixing tank and stir.

[0260] e. Add the flavoring and stir the entire mixture.

[0261] f. Recirculate until all ingredients are thoroughly mixed.

[0262] g. Turn on the agitator in the 5000-gallon tank and recirculate.

[0263] h. Take a sample to the laboratory.

[0264] i. Homogenize at 150 / 50 bar above 85°C.

[0265] j. Pasteurize using the Tetra Pak UHT process at 135°C for 6 seconds.

[0266] Packaging: Aseptically package in Tetra Pak's Tetra Prisma packaging to protect the pumpkin seed milk and maintain its freshness without requiring refrigeration.

[0267] Example 10 PUMPKIN SEED MILK – ORIGINAL MAPLE&MONK FRUIT

[0268] Plant-based milk made from pumpkin seeds, comprising the following raw material components by weight percentage:

[0269] Ingredient%Filtered or reverse osmosis water64%-95%Pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seeds4%-11%Maple syrup (processing grade)0.05%-2%Monk fruit extract (25% mogroside V)0.007%-0.02%

[0270] Preparation

[0271] Raw Material Reception and Analysis: Weigh and analyze pumpkin seeds, verifying moisture and aflatoxins.

[0272] Seed Classification: Remove contaminants through vibration and sifting. Classify by size and store.

[0273] Peeling and Soaking: Soak the seeds in water with calcium hydroxide. Peel the seeds with a specialized machine. After peeling, soak in purified water for 12-24 hours.

[0274] Drying: Dry the seeds in an oven at 115°C for 2 hours.

[0275] UV Disinfection: Disinfect the seeds with UV light to eliminate microorganisms without chemicals, preserving their nutritional properties.

[0276] Milling: Grind the seeds in a colloid mill until a creamy concentrate is obtained.

[0277] Formulation:

[0278] a. Weigh the total amount of water, place it in the mixing tank, and heat.

[0279] b. Add the previously weighed pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seed) to the mixing tank.

[0280] c. Stir with a high-speed mixer.

[0281] d. Combine all solid ingredients, add them to the mixing tank and stir.

[0282] e. Add the flavoring and stir the entire mixture.

[0283] f. Recirculate until all ingredients are thoroughly mixed.

[0284] g. Turn on the agitator in the 5000-gallon tank and recirculate.

[0285] h. Take a sample to the laboratory.

[0286] i. Homogenize at 150 / 50 bar above 85°C.

[0287] j. Pasteurize using the Tetra Pak UHT process at 135°C for 6 seconds.

[0288] Packaging: Aseptically package in Tetra Pak's Tetra Prisma packaging to protect the pumpkin seed milk and maintain its freshness without requiring refrigeration.

[0289] Example 11 PUMPKIN SEED MILK – UNSWEETENED WITH POSTBIOTICS

[0290] Plant-based milk made from pumpkin seeds, comprising the following raw material components by weight percentage:

[0291] Ingredient%Filtered or reverse osmosis water65%-98%Pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seeds)1%-4%Locust bean gum0.01%-0.5%Natural vanilla flavor0.1%-0-5%Sea salt0.04%-0.1%Natural sweet flavor0.007%-0.02%Lactobacillus postbiotic metabolites0.5%-1.5%

[0292] Preparation

[0293] Raw Material Reception and Analysis: Weigh and analyze pumpkin seeds, verifying moisture and aflatoxins.

[0294] Seed Classification: Remove contaminants through vibration and sifting. Classify by size and store.

[0295] Peeling and Soaking: Soak the seeds in water with calcium hydroxide. Peel the seeds with a specialized machine. After peeling, soak in purified water for 12-24 hours.

[0296] Drying: Dry the seeds in an oven at 115°C for 2 hours.

[0297] UV Disinfection: Disinfect the seeds with UV light to eliminate microorganisms without chemicals, preserving their nutritional properties.

[0298] Milling: Grind the seeds in a colloid mill until a creamy concentrate is obtained.

[0299] Formulation:

[0300] a. Weigh the total amount of water, place it in the mixing tank, and heat.

[0301] b. Add the previously weighed pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seed) to the mixing tank.

[0302] c. Stir with a high-speed mixer.

[0303] d. Combine all solid ingredients, add them to the mixing tank and stir.

[0304] e. Add the flavoring and stir the entire mixture.

[0305] f. Recirculate until all ingredients are thoroughly mixed.

[0306] g. Turn on the agitator in the 5000-gallon tank and recirculate.

[0307] h. Take a sample to the laboratory.

[0308] i. Homogenize at 150 / 50 bar above 85°C.

[0309] j. Pasteurize using the Tetra Pak UHT process at 135°C for 6 seconds.

[0310] Packaging: Aseptically package in Tetra Pak's Tetra Prisma packaging to protect the pumpkin seed milk and maintain its freshness without requiring refrigeration.

[0311] The invention has applicability in the food and the pharmaceutical indusstries.Patent Literature

[0312] The following documents are cited in the patent application:

[0313] CN103190488A

[0314] CN107771944A

[0315] CN1397200A

[0316] CN102613641A

[0317] JP2023141089A

[0318] US2023143125A1

Claims

A pumpkin seed beverage comprising:a. Water 65%-98%b. Pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seeds) 1%-12%c. Sea salt 0.04%-0.4%d. Locust bean gum 0.01%-0.6%e. Flavoring agents 0.01%-3.0%f. Monk fruit 0.0-0.9%A pumpkin seed beverage according to claim one, wherein the flavoring agents are selected from the group consisting of natural vanilla flavor, Natural sweet flavor, Pumpkin flavor and combinations thereof.A pumpkin seed beverage consisting of:a. Filtered or reverse osmosis water 59%-90%b. Pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seeds) 4%-10%c. Sweet cocoa 2%-6%d. Cane sugar 1%-4%e. Chocolate powder 1%-4%f. Chocolate flavor 0.4%-1.05%g. Natural vanilla flavor 0.3%-0.9%h. Natural sweet flavor 0.2%-0.1%i. Monk fruit 0.2%-0.7%j. Sea salt 0.04%-0.10%k. Locust bean gum 0.2%-0.5%A pumpkin seed beverage consisting of:a. Filtered or reverse osmosis water 60%-90%b. Pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seeds) 5%-14%c. Maple syrup (processing grade) 1%-3%d. Double-fold pure Madagascar vanilla extract 0.5%-2%e. L-arabinose 0.5%-1.5%f. Dehydrated pumpkin powder (60 mesh) 0.2%-0.5%g. Protein aroma masker 0.04%-1%h. Sea salt 0.02%-1%i. Natural sweetness enhancer flavor 0.01%-0.05%j. Natural pumpkin flavor type 0.01%-0.05%k. Bitter blocker 0.01%-0.05%A pumpkin seed beverage consisting of:a. Filtered or reverse osmosis water 61%-90%b. Pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seeds) 5%-14%c. Maple syrup (processing grade) 1%-3%d. Double-fold pure Madagascar vanilla extract 0.5%-3%e. L-arabinose 0.5%-1.5%f. Dehydrated pumpkin powder (60 mesh) 0.1%-1%g. Soluble pumpkin pie spice 0.05%-0.15%h. Protein aroma masker 0.01-0.10%i. Natural pumpkin flavor type 0.01%0.10%j. Natural pumpkin flavor oil 0.01%-0.10%k. Natural maple flavor WONF 0.01%-0.10%l. Sea salt 0.01%-0.10%m. Natural sweetness enhancer flavor 0.01%-0.05%n. Bitter blocker 0.01%-0.05%A pumpkin seed beverage consisting of:a. Filtered or reverse osmosis water 60%-90%b. Pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seeds) 5%-14%c. Maple syrup (processing grade) 1%-3%d. Double-fold pure Madagascar vanilla extract 0.5%-2%e. Aristocrat cocoa powder 0.5%-1.5%f. L-arabinose 0.5%-1.5%g. Dehydrated pumpkin powder (60 mesh) 0.1%-0.5%h. Chocolate flavor WONF (dark type) 0.1%-0.5%i. Sea salt. 0.01%-0.07%j. Natural pumpkin flavor type 0.01%-0.06%k. Natural sweetness enhancer flavor 0.01%-0.04%l. Monk fruit extract (25% mogroside V) 0.007%-0.1%A pumpkin seed beverage consisting of:a. Filtered or reverse osmosis water 64%-95%b. Pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seeds) 4%-11%c. Maple syrup (processing grade) 0.05%-2%d. Monk fruit extract (25% mogroside V) 0.007%-0.02%A pumpkin seed beverage consisting of:a. Filtered or reverse osmosis water 65%-98%b. Pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seeds) 1%-4%c. Locust bean gum 0.01%-0.5%d. Natural vanilla flavor 0.1%-0-5%e. Sea Salt 0.04%-0.1%f. Natural sweet flavor 0.007%-0.02%g. Lactobacillus postbiotic metabolites 0.5%-1.5%A Pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seeds) and its method of preparation that consists of the following steps:a. Raw Material Reception and Analysis: Weigh and analyze pumpkin seeds, verifying moisture and aflatoxins.b. Seed Classification: Remove contaminants through vibration and sifting. Classify by size and store.c. Peeling and Soaking: Soak the seeds in water with calcium hydroxide. Peel the seeds with a specialized machine. After peeling, soak in purified water for 12-24 hours.d. Drying: Dry the seeds in an oven at 115°C for 2 hours.e. UV Disinfection: Disinfect the seeds with UV light to eliminate microorganisms without chemicals, preserving their nutritional properties.A method of manufacturing beverages containing a Pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seeds) consisting of:a. Weigh the total amount of water, place it in the mixing tank, and heat.b. Add the previously weighed pumpkin seed Cucurbita Argyrosperma concentrate (100% pumpkin seed) to the mixing tank.c. Stir with a high-speed mixer.d. Combine all solid ingredients, add them to the mixing tank and stir.e. Add the flavoring and stir the entire mixture.f. Recirculate until all ingredients are thoroughly mixed.g. Turn on the agitator in the 5000-gallon tank and recirculate.h. Take a sample to the laboratory.i. Homogenize at 150 / 50 bar above 85°C.j. Pasteurize using the Tetra Pak UHT process at 135°C for 6 seconds.