Almond drinks and methods for their production

摘要

The present invention relates to bland tasting almond drinks characterized in that they have a low benzaldehyde concentration and a low pyrazines concentration. The invention also provides methods for obtaining them. In particular, the invention provides methods comprising subjecting almonds to a dry heat treatment, followed by a dry grinding step to obtain an almond paste, and finally dispersing the almond paste in an aqueous medium to obtain an almond drink.