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HORCHATA
The “Horchata”
is a vegetable milk extracted directly
from the tigernut. It’s
a refreshing drink, superb as substitutive
of traditional cow milk with a natural
sweet taste.
The following characteristics
make the horchata
the perfect substitute of vegetable
milk:
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Ideal
milk for persons that don’t
tolerate gluten (celiacs) or
that are allergic to cow milk
and it’s derivates.
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Helps in
reduction of LDL (“bad”)
cholesterol and increases HDL
(“good”) cholesterol
because of its high contents
of oleic acid and Vitamin E,
which has an antioxidant effect
on fats.
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The high content of oleic acid
and the enzyme arginine prevents
arteriosclerosis.
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Suitable
for diabetic persons.
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Recommended
for persons with digestion disorders,
flatulence and diarrheas, because
of the content of digestive
enzymes (lipase, catalase, amilase).
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The high
content of fibre has a good
effect on digestion, as it stimulates
digestive juices, contributes
to a longer feeling of fullness
and speeds up transit in the
intestinal tract and so prevents
constipation.
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It has
a high content of minerals,
phosphor, calcium, magnesium,
iron and vitamins, where the
content of vitamin C and E is
especially considerable. |
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1.
SELECTION OF TIGERNUTS:
The Tigernuts used must comply
with the minimum requirements
in the selection, size, weight
and optimum time for harvest,
which guarantees the final quality
of the product. |
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2.
WASHED AND REHYDRATED:
Afterwards, the Tigernuts are
washed by specially designed
machinery and once clean are
bathed in germicide. Later on
they are washed again and rinsed
thoroughly and then passed through
a process of rehydration which
last several hours. |
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3.
JUICE EXTRACTION:
The Tigernut is triturated with
added water and squeezed with
special pressing and sifting
equipment. This way, we obtain
a thick and milky liquid, mainly
rich in fats and starch. |
4. MIXTURE
OF JUICE AND SUGAR:
The juice that comes from the
extraction is placed in mixers
where the sugar is added. This
mixture, as well as the Tigernut,
must have special characteristics.
This mixture is kept shaken up
long enough to obtain a fully
consistent product.
There are two kinds of Horchata:
a) The daily horchata: Made the
same day that its going to be
consumed. Its usual to have some
horchata in summertime in ice-cream
stalls here at Valencia. That
kind of Horchata corresponds with
the previous four steps.
b) The pasteurized horchata: You
can conservate it for a longer
time in your fridge. That includes
another step. |
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PASTEURIZED:
The resulting mixture is subjected
to a process of pasteurization.
This process is controlled Automatically
and with a graphic register.
This way, any possibility of
error is eliminated. That’s
the way because Horchata keeps
all its nutritional properties. |
NUTRITIONAL
VALUE OF A 200 CC. GLASS OF HORCHATA
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STARCH |
| VEGETABLE
FAT |
| CARBOHYDRATES
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| PROTEIN
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| FIBRE
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| ENERGETIC
VALUE |
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1’12% |
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1’30% |
| 12’60% |
| 0’35
% |
|
0’38% |
| 132
Cal. |
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