| abstract |
A non-dairy, vegetable based beverage is obtained from acorns by a process which is characterized in that it comprises the steps of: na) grinding a mixture of acorn nuts and water, optionally comprising enzymes to reduce the amount of starch, nb) heating the ground mixture to provide starch swelling and subsequent cooling the heated mixture to a temperature below 65°C, nc) optionally adding enzymes to the mixture of step b) to reduce the amount of starch in said mixture, nd) fine grinding the watery mixture, nd1) homogenizing the mixture. n Preferably the process includes a step for removing tannins, wherein said tannin removal step preferably involves at least one of heating the mixture of ground acorn or applying vacuum to said mixture. |