Ready-to-drink formulation

Patent metadata

Field	Value
Publication number	US-2023225364-A1
Application number	US-202118002545-A
Country	US
Kind code	A1
Filing date	Jun 22, 2021
Priority date	Jun 24, 2020
Publication date	Jul 20, 2023
Grant date	—

Abstract

The present invention relates to ready-to-drink formulations, processes for making such formulations, and the use of a transglutaminase and an amylase to reduce the viscosity of such formulations.

First claim

1 . A process for preparing a ready-to-drink formulation comprising incubating a protein with a transglutaminase and an amylase, followed by high-temperature-processing at about 110° C. or above.

2 . The process for preparing a ready-to-drink formulation of claim 1 , wherein the protein is incubated with the transglutaminase and the amylase sequentially.

3 . The process for preparing a ready-to-drink formulation of claim 2 , wherein the protein is incubated with the transglutaminase before it is incubated with the amylase .

4 . The process for preparing a ready-to-drink formulation of claim 1 , wherein the protein is incubated with the transglutaminase for about 10 to about 180 minutes .

5 . The process for preparing a ready-to-drink formulation of claim 1 , wherein the protein is incubated with the transglutaminase at about 4° C. to about 60° C. .

6 . The process for preparing a ready-to-drink formulation of claim 1 , wherein the transglutaminase is subsequently inactivated . .

7 . The process for preparing a ready-to-drink formulation of claim 1 , wherein the transglutaminase is a microbial transglutaminase ; and the amylase is a microbial amylase .

8 . The process for preparing a ready-to-drink formulation of claim 1 , wherein the protein is incubated with the amylase for about 2 to about 120 minutes .

9 . The process for preparing a ready-to-drink formulation of claim 1 , wherein the protein is incubated with the amylase at about 5° C. to about 110° C. .

10 . The process for preparing a ready-to-drink formulation of claim 1 , wherein the high-temperature-processing is carried out at about 110° C. to about 150° C.

11 . The process for preparing a ready-to-drink formulation of claim 1 , wherein the high-temperature-processing is carried out for about 5 seconds to about 60 minutes .

12 . The process for preparing a ready-to-drink formulation of claim 1 , wherein the protein is a plant-based protein .

13 . (canceled)

14 . A ready-to-drink formulation prepared by a process comprising incubating peanut protein with a transglutaminase and an amylase.

15 . (canceled)

Assignees

• Nestle Sa

Inventors

• Liang Youyun
• Wu Mengshan
• Wu Shuang
• Ananta Edwin
• Waing Seinn Lae
• Sun Zhongwei
• Deng Yuxi
• Choo Yi Teng

Classifications

• A23J3/346 Primary

  of vegetable proteins · CPC title

• A23C11/106 Primary

  Addition of, or treatment with, microorganisms (A23C20/025 takes precedence) · CPC title

• A23L11/50

  Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms (removing undesirable substances A23L11/30; soy sauce A23L27/50) · CPC title

• A23L11/60

  Drinks from legumes, e.g. lupine drinks · CPC title