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Plant Milk








https://en.wikipedia.org/wiki/Plant_milk

Plant Milk has been consumed for centuries in various cultures, both as a regular drink (such as the Spanish horchata) and as a substitute for dairy milk. The most popular varieties are soy milk, almond milk, rice milk and coconut milk. The protein content varies. It contains no lactose or cholesterol, and is usually sold with added calcium and vitamins, especially B12.

There are several reasons for consuming plant milk: ethical (animal welfare) reasons, environmental reasons, health reasons, including lactose intolerance, milk allergy and PKU; veganism and ovo-vegetarianism; religious reasons, such as by some Christian denominations during Lent; and simple taste preference.

In the United States soy milk was long the most popular non-dairy milk, but starting around 2010 almond milk began to increase in popularity, and in 2013 it surpassed soy milk as the most popular variety.[1] Other popular milks in the US are rice and coconut. In Europe soy and oat milk are popular. There is also hemp milk, cashew milk, hazelnut milk, and milk from peas and lupin.[2]

Plant milks are used to make ice cream, plant cream, vegan cheese and yogurt (for example, soy yogurt).

Varieties

The most popular plant milks are almond milk, soy milk, coconut milk and rice milk. Hemp milk and peanut milk are also available. It can also be made from:

Grains: barley, oat, spelt
Legumes: lupin, pea
Nuts: cashew, hazelnut, walnut
Seeds: chia seed, flaxseed, quinoa, sesame seed, sunflower seed, hemp seed



PATENTS

CN105594874
Taglam plant milk and making process thereof

The invention discloses taglam plant milk and a making process thereof. The taglam plant milk is prepared from, by weight, 100-400 parts of taglam pulp, 0.09-0.72 part of natural polysaccharide suspending agent, 0.001-3 parts of sweetening agent, 0.3-0.5 part of flavor enhancer, 0.08-0.12 part of preservative and the balance water based on 1,000 parts of the milk. The taglam plant milk has the advantages of being low in cost and rich in nutrition


CN105326696
Natural plant antioxidant essence milk and preparation method thereof

The invention provides natural plant antioxidant essence milk. The natural plant antioxidant essence milk comprises components in percentage by weight as follows: 2%-10% of corn based propylene glycol, 0.03%-0.06% of sodium hyaluronate, 0.1%-0.5% of xanthan gum, 5%-20% of glycerin, 1%-3% of C14-22 alkyl alcohols, 1%-3% of C12-20 alkyl glucosides, 1%-3% of cetostearyl alcohol, 1%-5% of olive oil, 1%-5% of avocado oil, 1%-5% of meadowfoam seed oil, 1%-2% of a Leuconostoc/radish root fermentation product filtrate, 0.1%-5% of a Chinese yam extract, 0.1%-5% of a notoginseng extract, 0.1%-5% of a wolfberry extract and the balance of purified water, wherein the Chinese yam extract, the notoginseng extract and the wolfberry extract constitute antioxidant active composition. The natural plant antioxidant essence milk has the significant antioxidant effect and is non-allergic, non-irritating and high in safety.


CN103609714
Production method for plant-based milk powder

The invention relates to the production method for plant-based milk powder. According to the method, grain processed byproducts or whole grain seeds serve as raw materials. The method comprises the following steps: performing pretreatment on edible parts of plants, removing stench from the plants, depolymerizing plant globulin subunits, performing physical fracture on long peptide chains of plant globulin, binding small protein molecules with non-polar groups, performing ionization treatment on protein, and emulsifying to obtain the plant-based milk powder. By the method, an out-dated grain processing mode is changed; the utilization rate of grains is greatly improved; a whole ecological industry chain is created; moreover, the product, namely plant-based milk or plant-based milk powder, produced by the method is similar to animal milk.


US2012128832
Organic vegan protein shakes

The present invention relates to Organic Vegan Protein sports drinks and shakes formulated from 100% organic and natural plant-based ingredients with the highest grade of protein, vitamins, minerals and other nutrients. The Organic plant proteins used in the drinks and shakes are predominantly, Organic Hemp Powder, Organic Pea Powder and Organic Vegan powder (made from a mixture of Organic seed sprouts). Organic Soy milk and Organic Almond milk provide additional sources of proteins in the shakes. The shakes are packaged in ready to drink (R-T-D) tetra pack containers.


JP2013013395
MILK-SUBSTITUTE COMPOSITION AND MILK-SUBSTITUTE FOOD/DRINK USING THE SAME

PROBLEM TO BE SOLVED: To provide a soybean-derived milk-substitute composition slight in grassy smell peculiar to soybean, odor developed during processing and flavor deterioration with time, having favorable soybean flavor, and widely usable as a milk-substitute raw material, and to provide a milk-substitute food/drink using this composition, with no sense of incompatibility as food flavor, easy to be widely accepted by consumers. ;SOLUTION: The milk-substitute composition includes: a reduced-fat soybean protein material 80 wt.% or more in a total content of protein and carbohydrates on a dry basis, less than 10 wt.% in whole lipids content based on protein content, and 200 mg or more in the sum of campesterol and stigmasterol each as plant-derived sterol based on 100 g lipids. The milk-substitute food/drink using this composition is also provided. ;COPYRIGHT: (C)2013,JPO&INPIT;PROBLEM TO BE SOLVED: To provide a soybean-derived milk-substitute composition slight in grassy smell peculiar to soybean, odor developed during processing and flavor deterioration with time, having favorable soybean flavor, and widely usable as a milk-substitute raw material, and to provide a milk-substitute food/drink using this composition, with no sense of incompatibility as food flavor, easy to be widely accepted by consumers.SOLUTION: The milk-substitute composition includes: a reduced-fat soybean protein material 80 wt.% or more in a total content of protein and carbohydrates on a dry basis, less than 10 wt.% in whole lipids content based on protein content, and 200 mg or more in the sum of campesterol and stigmasterol each as plant-derived sterol based on 100 g lipids. The milk-substitute food/drink using this composition is also provided.


RU2355193
METHOD FOR OBTAINING MILK AND PLANT EXTRACT FROM PEPPERIDGE BERRIES     

FIELD: food products. ^ SUBSTANCE: method of obtaining milk and plant extract based on milk whey includes mincing of wild pepperidge berries, extraction of minced fibre and filtration. Herewith pepperidge berries are filled with extragent of milk whey in the ratio of raw materials and solvent 1:10-1:20. The extraction is performed at the temperature of 60C during 1 hour - 1 hour 30 min. ^ EFFECT: increased biologic activity, widening of bakery products range with balanced content of main food and mineral components and with high organoleptic properties. ^ 3 tbl


JPS5982049
SUNFLOWER SEED MILK COMPOSITION

PURPOSE:To obtain a seed milk composition useful as coffee whitener, etc., comprising sunflower seed milk or seed milk consisting of sunflower seed and seed of fats and oils except sunflower, plant fats and oils, surface active agent, and, if necessary, pH adjustor. CONSTITUTION:Sunflower seed is subjected to pulverization treatment such as grinding, etc. to give seed milk, or sunflower seed is blended with seed of fats and oils except sunflower and subjected to pulverization treatment such as grinding, etc. to give seed milk. The seed milk is blended with 2-30 times as much plant fats and oils such as coconut oil, palm oil, cacao oil, sunflower oil, etc. as protein in the seed milk by weight, and further 0.05-5wt% surface active agent such as glycerin fatty acid ester, sucrose fatty acid ester, etc. 0.05-5wt% pH adjustor phosphate, citrate, borate, etc. based on the seed milk is added to it, if necessary. Lactoprotein, etc. may be used for preventing gelation, and an edible reducing agent, etc. may be used to prevent coloring.


JP2000000060
GREEN MILK PRODUCT AND ITS PRODUCTION    

PROBLEM TO BE SOLVED: To provide a milk product scarcely causing lactose intolerance and richly containing nutrients, and to provide a method for producing the same. SOLUTION: This milk product exhibiting green color contains a powder in a dispersed state in an amount of 0.2-5.0 wt.% based on the total amount of the milk product. The powder has a particle diameter of 0.5-2.0 [mu]m, and is prepared by culturing Artemisia princeps, a plant belonging to the genus Artemisia in the family Compositae, by a special culture method, harvesting the plant, drying the harvested plant, and subsequently pulverizing the dried plant.; The method for producing the green milk product comprises the combination of a process for steaming the plant belonging to the genus Artemisia in the family Compositae, drying the steamed plant and subsequently pulverizing the dried plant, a process for dissolving a sugar and a dispersing agent in high temperature water and subsequently dispersing the particles of the plant belonging to the genus Artemisia in the family Compositae in the solution, and a process for adding and mixing the dispersion to milk to prepare the green mixture.


GB933789
Vegetable based milk substitute    

In preparing a milk substitute, non-woody plant material, e.g cabbage leaves, is macerated, with water if necessary, and the resultant pulp filtered, preferably after agitation with decolourizing carbon, to produce a filtrate from which the protein is precipitated, e.g. by heating to 55 DEG to 90 DEG C., and decanted or centrifuged out to yield a slurry which is converted to a colloidal dispersion, e.g. using a colloid mill. The colloidal dispersion, which may also be prepared by vacuum evaporating the filtrate at or below 30 DEG C., is then blended with an aqueous emulsion of a vegetable fat, e.g. maize oil, containing 2 to 5% by weight, of fat, a small amount of soya lecithin as emulsifier, and, if desired 3 to 5% of unrefined sugar, to produce an emulsion, preferably of droplet size 5 to 20 m , to which further additions, e.g. of vitamins and/or mineral supplements, may be made. The milk-substitute emulsion may be dried, condensed or converted to cheese or yoghurt. A modification of the process comprises adding live yeast to the precipitated and separated protein slurry, autolysing, e.g. at 50 DEG to 55 DEG C. for 24 hours, separating the liquid (now containing hydrolysed protein) from the resultant mixture, adding to this liquid an amount of separated protein substantially equal to the hydrolysed protein it contains, and then blending the resultant suspension with an aqueous emulsion of a vegetable fat.


WO2008071841
METHOD FOR MODIFYING STRUCTURE OF LOW-ENERGY PRODUCT

The invention relates to a method for modifying and stabilizing the structure of acidified or non-acidified milk- or plant-based foodstuffs by means of a low-calcium ingredient and a cross-linking enzyme. The method is suitable for preparing acidified or non-acidified milk- or plant-based foodstuffs, particularly low-fat and fat-free products.


CN1457654
Plant milk with dandelion for children and its preparation process

The dandelion plant milk is compounded with plant material as main component and is a kind of children's food developed based on children's nutritional status and need for health. It is produced with lactic acid bacteria, fresh milk, dandelion, malt, radish seed and other green food material. It has balanced nutrients, and can promote children's digestion and absorption, raise children's immunity and prevent children's obesity and sexual precocity.



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