Cocoa and/or malt beverage products

Plain-English summary

Problem

How can heat, airflow, and thermal load be managed more effectively in compact systems?

Solution

relates to cocoa and/or malt beverage products comprising isomaltooligosaccharides and methods of producing such products.

Key novelty

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.

Applications

Enclosure coolingRack airflowCompact devices

Relevant search intents

duct

Claims preview

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).

Linked approaches

Directed airflow

Air-channeling systems that improve cooling efficiency in enclosed devices.

Cocoa and/or malt beverage products

Plain-English summary

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