Method for Making Vegetable Milk Substitutes and Vegetable Milk Substitutes Thereof

Technology related to a method for producing plant-based alternative milk with oats and almonds as main ingredients

This technology concerns a method for producing plant-based alternative milk using purely plant-based ingredients, resulting in a product with nutritional characteristics and sensory properties similar to and superior to dairy milk.

In Korea, many consumers suffer from lactose intolerance, experiencing indigestion and discomfort when drinking milk, which prevents them from consuming it. However, existing plant-based beverages differ from milk in nutrition and flavor, failing to properly replace it. This technology addresses this by optimally blending almonds and oats to achieve nutritional and sensory profiles similar to dairy milk.

The method for producing plant-based alternative milk according to this technology can commercially produce plant-based milk with the same taste, texture, and nutritional components as dairy milk. Consequently, it can be utilized as a milk substitute for lactose-intolerant individuals, thereby contributing to the improvement of public health.

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Key Features:

• Enzymatic treatment of oats using a starch-degrading enzyme
• Mixing finely ground almonds and water with the enzyme-treated oats and stirring to produce an oat and almond mixture
• Stabilizing the mixture by adding natural emulsifiers and natural thickeners
• High-temperature sterilization of the stabilized mixture

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