Almond nut paste for beverages and desserts

• US 4,639,374 A
• Filed: 05/08/1984
• Issued: 01/27/1987
• Est. Priority Date: 11/09/1981
• Status: Expired due to Term

• Current Assignee: Ton A.S.
• Original Assignee: Ton A.S.
• Inventors: Yamada, Tetsuo, Matsunobu, Akira, Horishita, Sumio
• Primary Examiner(s): Hazel, Blondel
• Assistant Examiner(s): Weimar, Elizabeth C.
• Application Number:
  US06/608,289
• Time in Patent Office: 994 Days
• Field of Search: 426/42, 426/43, 426/44, 426/61, 426/573, 426/576, 426/583, 426/584, 426/585, 426/598, 426/650, 426/632, 426/633, 426/590, 426/611, 426/613, 426/612
• US Class Current: 426/43
• CPC Class Codes: A23C 11/103 containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
• CPC Class Codes: A23C 9/1315 Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
• CPC Class Codes: A23C 9/156 Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
• CPC Class Codes: A23L 25/30 Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products A23L25/10 and A23L25/40 take precedence

Abstract

An almond nut paste for use in a beverage or dessert comprises an intimate mixture consisting essentially of a paste of unskinned, dry-roasted or oil-roasted almond nuts with or without a minor amount of other starch-poor nuts such as hazel nuts, pistachio nuts or macadamia nuts, substantially all of said nuts having a maximum particle size of not more than 105 microns, having more than 80% by weight of particles of a size not more than 25 microns and having more than 95% by weight of particles of a size not more than 46 microns, and two kinds of nonionic surfactants including a hydrophilic surfactant and a lipophilic surfactant, a thickener and a sugar. Methods of manufacturing beverages, sours, desserts, and syrups from the nut paste are also disclosed.

Claims

1. A homogeneous mixture for beverages and desserts, comprising a finely ground almond paste derived from unskinned dry- or oil-roasted almonds wherein substantially all of the almonds have a maximum particle size of not more than 105 microns, with more than 80% by weight of a particle size not more than 25 microns and with more than 95% by weight of a particle size not more than 46 microns, and also containing two types of nonionic surfactants, one being selected from hydrophilic surfactants of HLB not less than 7 and the other from lipophilic surfactants of HLB not more than 6 with the mean HLB of the surfactants used being more than 10 and less than 15, and a thickener and a sugar.

2. A nut beverage, comprising a finely ground almond paste derived from unskinned dry- or oil-roasted almonds wherein substantially all of the almonds have a maximum particle size of not more than 105 microns, with more than 80% by weight of particle size not more than 25 microns and with more than 95% by weight of particle size not more than 46 microns, two types of nonionic surfactants, one being selected from hydrophilic surfactants of HLB not less than 7 and the other from lipophilic surfactants of HLB not more than 6 with the mean HLB of the surfactants used being more than 10 and less than 15, a thickener, a sugar and a milk, milk substitute or other aqueous based liquid.

3. A nut sour in the form of an acidic liquid mixture comprising a finely ground almond paste derived from unskinned dry- or oil-roasted almonds substantially all having a maximum particle size of not more than 105 microns, with more than 80% by weight of a particle size not more than 25 microns and with more than 95% by weight of a particle size not more than 46 microns, two types of nonionic surfactants, one being selected from hydrophilic surfactants of HLB not less than 7 and the other from lipophilic surfactant of HLB not more than 6 with the mean HLB of the surfactants used being more than 10 and less than 15, a thickener, sugar and soured milk.

4. A nut syrup, in the form of a homogeneous aqueous mixture comprising a finely ground almond paste derived from unskinned dry- or oil-roasted almonds substantially all having a maximum particle size of not more than 105 microns, with more than 80% by weight of particle size not more than 25 microns and with more than 95% by weight of particle size not more than 46 microns, two types of nonionic surfactants, one being selected from hydrophilic surfactants of HLB not less than 7 and the other from lipophilic surfactants of HLB not more than 6 with the mean HLB of the surfactants used being more than 10 and less than 15, a thickener, sugar and water or an aqueous based liquid.

5. A method for manufacturing a nut paste, which comprises grinding unskinned dry- or oil-roasted almonds together with sugar so as to form a fine nut paste of almond particles substantially all of which are of a particle size of not more than 105 microns, with more than 80% by weight of particle size not more than 25 microns and with more than 95% by weight of particle size not more than 46 microns, together with two types of nonionic surfactants, one being selected from hydrophilic surfactants of HLB not less than 7 and the other from lipophilic surfactants of HLB not more than 6 with the mean HLB of the surfactants used being more than 10 and less than 15.

6. A method of manufacturing a nut beverage, which comprises suspending a homogeneous mixture comprising a finely ground almond paste derived from unskinned dry- or oil-roasted almonds substantially all of which have a maximum particle size of not more than 105 microns, with more than 80% by weight of a particle size not more than 25 microns and with more than 95% by weight of a particle size not more than 46 microns, two types of nonionic surfactants, one being selected from hydrophilic surfactants of HLB not less than 7 and the other from lipophilic surfactants of HLB not more than 6 with the mean HLB of the surfactants used being more than 10 and less than 15, a thickener and a sugar in milk or a milk substitute.

7. A method of manufacturing a nut sour, which comprises suspending a nut paste comprising a finely ground almond paste derived from unskinned dry- or oil-roasted almonds substantially all of which have a maximum particle size of not more than 105 microns, with more than 80% by weight of a particle size not more than 25 microns and with more than 95% by weight of a particle size not more than 46 microns, two types of nonionic surfactants, one being selected from hydrophilic surfactants of HLB not less than 7 and the other from lipophilic surfactants of HLB not more than 6 with the mean HLB of the surfactants used being more than 10 and less than 15, a thickener and sugar in skim milk or a skim milk substitute, and subjecting the resultant suspension to a lactic fermentation.

8. A method of manufacturing a nut sour, which comprises suspending a nut paste comprising a finely ground almond paste derived from unskinned dry- or oil-roasted almonds substantially all of which have a maximum particle size of not more than 105 microns, with more than 80% by weight of a particle size not more than 25 microns and with more than 95% by weight of a particle size not more than 46 microns, two types of nonionic surfactants, one being selected from hydrophilic surfactants of HLB not less than 7 and the other from lipophilic surfactants of HLB not more than 6 with the mean HLB of the surfactants used being more than 10 and less than 15, a thickener and sugar in soured skin milk or a soured skim milk substitute obtained by preliminary lactic fermentation.

9. A method for manufacturing a nut syrup, which comprises suspending a homogeneous mixture comprising a finely ground almond paste derived from unskinned dry- or oil-roasted almonds substantially all of which have a maximum particle size of not more than 105 microns, with more than 80% by weight of a particle size not more than 25 microns and with more than 95% by weight of a particle size not more than 46 microns, two types of nonionic surfactants, one being selected from hydrophilic surfactants of HLB not less than 7 and the other from lipophilic surfactants of HLB not more than 6 with the mean HLB of the surfactants used being more than 10 and less than 15, a thickener and sugar in water or an aqueous based liquid.