Cocoa and/or malt beverage products

Patent metadata

Field	Value
Publication number	US-12568989-B2
Application number	US-202017754171-A
Country	US
Kind code	B2
Filing date	Sep 24, 2020
Priority date	Sep 27, 2019
Publication date	Mar 10, 2026
Grant date	Mar 10, 2026

Abstract

The present invention relates to cocoa and/or malt beverage products comprising isomaltooligosaccharides and methods of producing such products. The products may be reduced in sugar compared to conventional cocoa and/or malt beverage products while providing a similar sweetness, texture and taste as the conventional products.

First claim

The invention claimed is:

1 . A method of producing a cocoa and/or malt beverage product comprising:
a) suspending barley in an aqueous liquid to produce a slurry; b) hydrolysing the slurry of step a) with alpha-amylase; c) adding transglucosidase and allowing the transglucosidase to react; d) removing spent grain from the slurry after performing step b) to obtain a wort; and e) combining the wort obtained in step d) with non-fat milk solids, cocoa solids, and sucrose, vegetable oil and/or milk fat to obtain a cocoa and/or malt beverage powder, or optionally a liquid suspension; and wherein step c) is performed before, during and/or after step b), and before, during and/or after step d), wherein the cocoa and/or malt beverage product has one of the following compositions: (i) 10-35% by weight of non-fat milk solids; 0-15% by weight of cocoa solids; 6-20% by weight of vegetable oil and/or milk fat; 0-25% by weight of sucrose; and 10-65% by weight of hydrolysed barley solids; and wherein the total amount of maltose is between 1% and 8% by weight, the total combined amount of isomaltose, isomaltotriose and panose is between 2% and 10% by weight, and a total combined amount of glucose, sucrose, fructose, maltose and isomaltose is between 20% and 40% by weight; or (ii) 3-10% by weight of non-fat milk solids; 0-5% by weight of cocoa solids; 0.3-5% by weight of vegetable oil and/or milk fat; 0-5% by weight of sucrose; and 1-6% by weight of hydrolysed barley solids; and wherein the total amount of maltose is between 0.05% and 0.7% by weight, the total combined amount of isomaltose, isomaltotriose and panose is between 0.1% and 1% by weight, and a total combined amount of glucose, sucrose, fructose, maltose and isomaltose is between 1% and 3.5% by weight.

2 . The method of claim 1 , wherein the enzyme preparation of step b) further comprises, cellulase, xylanase, beta-glucanase, pullulanase, proteinase and/or lipase.

3 . The method of claim 1 , wherein step c) is started 10-60 minutes after the start of step b).

4 . The method of claim 1 , wherein the temperature of the slurry is increased by 5-30° C. after the start of step b), before the start of step c).

5 . The method of claim 1 , wherein the temperature of the slurry is increased to between 7° and 90° C. after step c) to inactivate the enzymes.

6 . The method of claim 1 , wherein step b) is started before step c) and the temperature of the slurry during step b) before the start of step c) is between 45 and 60°.

7 . The method of claim 1 , wherein the wort obtained in step d) constitute between 20 and 65% by weight of dry solids of the final cocoa and/or malt beverage powder obtained in step e).

Assignees

• Nestle Sa

Inventors

• Jain Vishist Kumar
• Teoh Hooi Khim
• Waing Seinn Lae
• Ananta Edwin
• Ye Lijuan
• Muller Jeroen Andre

Classifications

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L2/60

  Sweeteners · CPC title

• A23L2/39

  Dry compositions · CPC title

• A23L2/382

  fermented (fermented nut meats or seeds A23L25/40; fermented milk preparations A23C9/12; addition of bacteria for nutritional purposes A23L33/135) · CPC title

• A23G1/48

  containing plants or parts thereof, e.g. fruits, seeds or extracts (containing gums A23G1/40) · CPC title