PROCEDE DE PREPARATION AGROALIMENTAIRE D'ORIGINE VEGETALE A BASE DE CHENE

摘要

A method for preparing an oak-based food composition from a liquid high in plant proteins. Roasted oak fragments (20) are added (1) to the liquid to give a uniform mixture, which is then heated (3) to a threshold temperature of at least 45 °C. A step of removing^{(4) the roasted oak fragments (20) gives an oak-based liquid composition. The resulting oak-based liquid food composition contains a nutritious substance with plant proteins, e.g. from soya or a cereal variety, and extracts released by heated roasted oak fragments (20).}