Details of the project EPI

Development of a product and process innovation related to the technology of producing vegan thickets containing dehorned oak nut pulp with a product structure-stabilizing effect as a new direction fo

01-06-2023 do 31-12-2024

2 238 582,00

own funds

www.orzechdebu.pl

The main objective of the operation is to develop and implement a technology for obtaining and preserving an innovative vegan food ingredient based on oak nuts. The mass obtained from oak nuts will be bittered using the vacum infusion method. Thanks to the starch present in oak seeds, their crushed form will be a natural technological additive with stabilizing/thickening properties for the structure of vegan products and an ingredient that enriches the nutritional value and health-promoting properties.

The following scope of works is planned: Physicochemical and microbiological analysis of the raw material and the main technological innovation - development of a method of oak nut bitterness using vacuum infusion. Selection of the parameters of the bitterness process in order to obtain favorable physicochemical properties of the mass of oak nuts. Development of a method for preserving the bitter mass of oak nuts in laboratory conditions, and evaluation of its quality during storage. Design and commissioning of an industrial line for the process of bitterness of oak nuts and preservation of biterrness mass. Evaluation of the quality of the mass obtained industrially immediately after its receipt, preservation and during 6 months of storage.

The need for the operation stems from changing trends in consumer attitudes and dietary preferences toward reducing the consumption of meat and zoonotic products. The range of vegan products available on the market is constantly being expanded and modified taking into account the ever-increasing demand for such products. The introduction of unconventional raw materials and finished products based on them into the diet is of great interest to vegan consumers, as it provides an opportunity to diversify their diet. Wild oak nuts (acorns) have been an important food resource throughout human history, as well as one of the main food substitutes during periods of food crisis. Their high nutritional value, comparable to cereals, and mineral composition have been confirmed by numerous studies.

The popularity of plant-based foods among consumers is growing more and more. In addition, consumer awareness of the nutrition-health relationship is increasing. Hence, increasingly, even people who do not follow a strict vegetarian diet are increasing the proportion of plant-based products in their rations. During the pandemic, the number of vegans, i.e. people who completely excluded animal products from their diet, increased by 2%, and currently already 6% of Poles declare to completely exclude animal products from their diet. Moreover, as many as 12% of respondents intend to try a vegetarian diet and 7% a vegan diet in the near future (Kukuła Healthy Food 2021). In addition, a vegan diet can have a positive impact on the environment. The use of wild oak nuts (acorns) to produce new plant products, vegan foods, will strengthen the links between agriculture, food production and forestry while building on the latest scientific research related to food processing. The use of publicly a

The main objective of the operation will be to develop, produce and preserve an innovative vegan food ingredient obtained on the basis of oak nuts. The mass obtained from crushed and debittered oak nuts by vacum infusion will be a natural ingredient / technological additive with stabilizing / thickening properties of the finish product structure due to the high content of natural starch. In addition, it will enrich the nutritional and health-promoting value of vegan products. So far, only dry forms of oak seeds have been used, i.e. flour recommended for obtaining bread, pasta, cookies and an addition to cereal coffees or standalone coffe (these products are not available in regular sale). Considering the high cost of vegan food and the fact that the use of oak nuts for the production of innovative vegan thickets is a completely new direction for their development and creates a new opportunity to use this native and forgotten raw material with high nutritional values for consumption purposes, the direction of works planned in the project is carefully thought out and completely justified.

The end result of the described activities will be the achievement of onnovation: - Organizational: development of a methodology for storing oak nuts (acorns) in order to ensure continuity of research and production of bitter mass of oak nuts; - Process: developing a methodology for debittering oak nuts using the vacuum infusion process and preserving the mass of oak nuts after debittering; - Technological: designing a complete technological line for the production and preservation of debitter mass obtained from oak nuts, as well as verification, optimization and implementation of technological assumptions in industrial conditions.

food quality / food processing and nutrition