Beverage paste

Abstract

The present invention relates to a beverage, in particular a paste for preparing a beverage. Further aspects of the present invention are the use of a paste for preparing a beverage and a method for preparing a paste. The present invention relates to a paste for preparing a beverage, the paste having a continuous aqueous phase, the paste comprising 0.1 to 50% by weight of a sweetener, 10 to 50% by weight of fat and 0 to 50% by weight of 1 x 10 4 Polysaccharides with a molecular weight of less than 1 × 10 Da and 0.5 to 5 wt% of 1 × 10 4 Da ~ 2.5 × 10 6 and a high molecular weight polysaccharide having a molecular weight of 100 Da, wherein the paste is free of added monoacylglycerol, diacylglycerol, and diacetyltartaric acid monoglyceride ester.

Description

[Technical field]

[0001] The present invention relates to a beverage, in particular a paste for preparing a beverage. Further aspects of the invention are the use of the paste for preparing a beverage and a method for preparing the paste. [Background technology]

[0002] There is increasing consumer interest in beverages that contain high amounts of fat, for example beverages that contain ingredients such as butter, medium chain triglyceride (MCT) oil, or coconut oil. Making such beverages at home is often inconvenient and requires the use of a kitchen blender to blend the fat into the beverage. Even with mechanical devices such as blenders, high fat beverages generally have an unappealing oily layer on top of the beverage.

[0003] There are many popular high-fat spreads, e.g. hazelnut and chocolate spreads for eating with bread. Typically, high-fat spreads contain about 60% sugar and 30% fat. When a spoonful of such a paste is mixed manually into hot water, it does not disperse easily. As the sugar dissolves, the hazelnut and cocoa powders appear to form a suspension of cocoa particles and large clumps of hazelnut butter. The insoluble cocoa and hazelnut ingredients settle to the bottom.

[0004] There is a need for high fat beverages that can be conveniently prepared by simple mixing, for example through the provision of a pre-prepared high fat composition that can be added to water or a base beverage such as coffee, tea, or cocoa to provide a high fat beverage. Ideally, the high fat composition should not only provide a high amount of fat, but also lighten the appearance of the beverage and not cause an oily layer to form on top of the beverage. Preferably, the materials used to prepare such beverages should provide a good shelf life and should not contain ingredients that may be considered artificial or undesirable by consumers.

[0005] Any reference to a prior art document in this specification should not be considered as an admission that such prior art is well known or forms part of the common general understanding in the art. As used herein, the words "comprises," "comprising," and similar words should not be construed in an exclusive or exhaustive sense. In other words, they are intended to mean "including, but not limited to."

[0006] [Summary of the Invention] The object of the present invention is to improve the state of the art and to provide an improved solution to overcome at least some of the above mentioned disadvantages. This object is achieved by the subject matter of the independent claims. The dependent claims further develop the inventive idea.

[0007] The present invention therefore provides in a first aspect a paste for preparing a beverage, the paste having a continuous aqueous phase, the paste comprising 0.1-50% by weight of a sweetener, 10-50% by weight of fat and 0-50% by weight of 1×10 4 Polysaccharides having a molecular weight of less than 1 × 10 Da and 0.5 to 5% by weight of 4 Da~2.5×10 6 and a high molecular weight polysaccharide having a molecular weight of 100 Da, wherein the paste is free of added monoacylglycerol, diacylglycerol, and diacetyltartaric acid monoglyceride ester.

[0008] In a second aspect, the present invention provides the use of the paste of the present invention for preparing a beverage. In a further aspect, the present invention relates to a method for preparing the paste of the present invention.

[0009] Surprisingly, the inventors have found that beverages containing high amounts of fat can be conveniently prepared from the paste of the present invention by simply mixing the paste with water (e.g., hot water), for example by manually mixing the water with a spoon. The composition of the present invention stabilizes small oil droplets in the continuous water phase of the paste, so that the fat is easily dispersed in the aqueous beverage without large globules of oil on the surface of the beverage. [Brief description of the drawings]

[0010] [Figure 1] 1 shows a microscopic image of the coconut cream ketogenic beverage enhancer paste of Example 1. The scale bar is 50 microns. The arrows point to fat globules. [Diagram 2] FIG. 2 shows a cup of coffee with the coconut cream ketogenic beverage enhancer paste of Example 1 added. [Diagram 3] Shown is a microscopic image of almond butter ketogenic beverage enhancer paste (2a). Scale bar is 50 microns. Arrows point to fat globules. [Figure 4] FIG. 2 shows a cup of coffee with the addition of almond butter ketogenic beverage enhancer paste (2a). [Diagram 5] Shown is a microscopic image of almond oil ketogenic beverage enhancer paste (2b). Scale bar is 50 microns. Arrows point to fat globules. [Figure 6] FIG. 2 shows a cup of coffee with the addition of almond oil ketogenic beverage enhancer paste (2b). [Figure 7] A microscopy image of a ketogenic beverage enhancer paste (2c) of almond oil and skim milk powder (SMP). The scale bar is 50 microns. The arrows point to fat globules. [Figure 8] FIG. 2 shows a cup of coffee supplemented with a ketogenic beverage enhancer paste of almond oil and SMP (2c). [Figure 9]Shown is a microscopic image of a ketogenic beverage enhancer paste of almond oil with SMP and lecithin (2d). Scale bar is 50 microns. Arrows point to fat globules. [Figure 10] FIG. 2 shows a cup of coffee with the addition of a ketogenic beverage enhancer paste of almond oil, SMP and lecithin (2d). DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] The present invention therefore relates to a paste for preparing a beverage, the paste having a continuous aqueous phase, the paste comprising 0.1-50% by weight of a sweetener, 10-50% by weight of fat (for example 20-40% by weight of fat) and 0-50% by weight of 1×10 4 Polysaccharides with a molecular weight of less than 1 × 10 Da (e.g., 20 to 40% by weight of 4 Polysaccharides having a molecular weight of less than 1×10 Da, further examples include 25-35% by weight 4 Da) and 0.5-5 wt% (e.g., 0.8-2 wt%) of 1 × 10 4 Da~2.5×10 6 and a high molecular weight polysaccharide having a molecular weight of 100 Da, wherein the paste is free of added monoacylglycerol, diacylglycerol, and diacetyltartaric acid monoglyceride ester.

[0012] 10 4 Da~2.5×10 6 It has been found that polysaccharides with molecular weights of 1×10 Da are capable of stabilizing oil-in-water emulsions in pastes, even in pastes where the amount of water exceeds the amount of fat. 4 Da~2.5×10 6The paste may have a weight average molecular weight of 100 Da. The paste is a soft material, e.g., the paste of the present invention may exhibit a maximum penetration force of less than 100 grams force at 20° C., e.g., a maximum penetration force of 10 to 60 grams force at 20° C. The maximum penetration force may be measured, e.g., using a texture analyzer fitted with a 60° cone probe. The paste is a thick material, e.g., the paste of the present invention may exhibit a maximum penetration force of less than 75 grams force at 20° C. -1 In one embodiment, the paste may have a viscosity of greater than 1000 mPa·s (e.g., greater than 1500 mPa·s, and as a further example, greater than 3000 mPa·s) measured at a shear rate of 75 s at 20° C. -1 It has a viscosity of 1000 mPa·s to 50000 mPa·s (e.g., 3000 to 45000 mPa·s) at a shear rate of 100 / s, as measured, for example, using an Anton Paar rheometer.

[0013] 1×10 4 The polysaccharide having a molecular weight of less than Da may be a fructan or a glucan.

[0014] Polysaccharides are polymeric carbohydrates composed of long chains of monosaccharide units linked together by glycosidic bonds. In the context of the present invention, oligosaccharides contain 3 to 10 monosaccharide units, and polysaccharides contain more than 10 monosaccharide units. 4 Da~2.5×10 6 Polysaccharides with a molecular weight of Da contain many linked monosaccharide units.

[0015] The molecular weight of polysaccharides can be determined, for example, by size exclusion chromatography (SEC), for example, using a carbohydrate-specific orcinol-sulfuric acid carbohydrate detector. For example, separation can be performed using a set of Superose™ 6 Increase 10 / 300 GL and Superdex™ 30 Increase 10 / 300 GL columns connected in series. A 0.1 N KOH solution prepared by filtration through a 0.45μ filter may be used as the chromatographic eluent, for example, with the eluent flow through the column kept constant at 0.5 ml / min. The eluted carbohydrates can be detected in the SEC setup by continuously injecting into a split orcinol-sulfuric acid stream that is first heated to 115° C. and cooled to 15° C. before degassing and measuring the absorbance at 420 nm.

[0016] Molecular weight standards (e.g., pullulan molecular weight standards and sugars) may be injected into the SEC system for calibration. The weight average molecular weight may be calculated from the carbohydrate profile of the sample.

[0017] In one embodiment, the present invention relates to a paste for preparing a beverage, the paste having a continuous aqueous phase, the paste comprising 0.1-50% by weight of a sweetener, 10-50% by weight of fat (e.g., 20-40% by weight of fat), and 1×10 4 0-50% by weight of polysaccharides having a weight-average molecular weight of less than 1×10 Da (e.g., 4 20-40% by weight of polysaccharides having a weight average molecular weight of less than 1×10 Da, as a further example 4 25-35% by weight of polysaccharides having a weight-average molecular weight of less than 1 × 10 Da) 4 Da~2.5×10 6 and 0.5 to 5% by weight (e.g., 0.8 to 2% by weight) of a high molecular weight polysaccharide having a weight-average molecular weight of Da, wherein the paste is free of added monoacylglycerol, diacylglycerol, and diacetyltartaric acid monoglyceride ester.

[0018] 1×104 The polysaccharide having a weight average molecular weight of less than Da may be a fructan or a glucan.

[0019] In one embodiment, the paste has a dispersed fatty phase. The dispersed fatty phase may be emulsified in the continuous aqueous phase by a high molecular weight polysaccharide. The high molecular weight polysaccharide may, for example, be present at the oil-fat interface. The nature of the continuous phase may be examined by any method known in the art, for example by microscopic examination, for example by microscopic examination of samples in which the fat and / or aqueous phases have been selectively stained.

[0020] In the context of the present invention, the term fat means triglycerides. Fats are the main components of animal adipose tissue and many plant seeds. Fats that generally exist in liquid form at ambient temperature are commonly called oils. In the present invention, the terms oil and fat are interchangeable.

[0021] In one embodiment, the sweetener is selected from the group consisting of sucrose, dextrose, fructose, lactose, maltose, hydrolyzed corn syrup, allulose, tagatose, erythritol, steviol glycosides, mogrosides, and combinations thereof. For example, the sweetener can be selected from the group consisting of sucrose, allulose, tagatose, erythritol, steviol glycosides, mogrosides, and combinations thereof. The paste may be suitable for people who follow a ketogenic diet, for example, the sweetener may be composed of a sweetener that does not contribute significant amounts of glucose to the blood, such as allulose, tagatose, xylitol, maltitol, sorbitol, erythritol, steviol glycosides, or mogrosides.

[0022] In one embodiment, 1×10 4Polysaccharides with a molecular weight of less than Da are fructans. Fructans are polymers of fructose molecules. Fructans with short chain lengths (less than 10 monomer units) are known as fructooligosaccharides. Fructans are suitable for people following a ketogenic diet, as they do not contribute significant amounts of glucose to the blood. Fructans according to the invention may have a chain length of 10 or more. Fructans according to the invention may have a chain length of 1×10 4 It may have a weight average molecular weight of less than 5500 Da. In one embodiment of the present invention, the fructan is inulin. The molecular weight of inulin varies depending on the source and processing, but is usually less than 5500 Da.

[0023] In one embodiment, the present invention relates to a paste for preparing a beverage, the paste having a continuous aqueous phase, the paste comprising 0.1-50% by weight of sweetener, 10-50% by weight of fat (e.g., 20-40% by weight of fat), 0-50% by weight of fructans (e.g., 20-40% by weight of fructans, further example 25-35% by weight of fructans), and 1×10 4 Da~2.5×10 6 and 0.5 to 5% by weight (e.g., 0.8 to 2% by weight) of a high molecular weight polysaccharide having a weight-average molecular weight of Da, wherein the paste is free of added monoacylglycerol, diacylglycerol, and diacetyltartaric acid monoglyceride ester.

[0024] Advantageously, the paste of the present invention has good dispersion and emulsion stability without the need for emulsifiers that may be perceived by consumers as bad. In one embodiment, the paste contains less than 0.1% by weight of monoacylglycerol (MAG), diacylglycerol (DAG), and diacetyl tartaric acid monoglyceride ester (DATEM). For example, the paste may contain less than 0.01% by weight of MAG, DAG, and DATEM. The paste of the present invention may be free of added MAG, DAG, and DATEM. The term "free" means that the paste does not contain any MAG, DAG, or DATEM so added. Pastes free of added MAG, DAG, and DATEM may contain trace amounts of these emulsifiers present as trace impurities of one or more raw materials of the paste. For example, vegetable oils may naturally contain small amounts of monoacylglycerol and diacylglycerol. The paste of the present invention may be free of MAG, DAG, and DATEM. Monoacylglycerols are also known as monoglycerides, and diacylglycerols are also known as diglycerides.

[0025] In one embodiment, the paste of the present invention contains less than 0.01% by weight (e.g., less than 0.001% by weight) of low molecular weight emulsifier added in this way. In the context of the present invention, the term low molecular weight emulsifier refers to an emulsifier having a molecular weight of less than 1500 Daltons. The paste of the present invention may not contain low molecular weight emulsifier added in this way. Low molecular weight emulsifiers include, but are not limited to, monoacylglycerols, diacylglycerols, diacetyltartaric acid monoglyceride esters, acetylated monoglycerides, sorbitan trioleate, glycerol dioleate, sorbitan tristearate, propylene glycol monostearate, glycerol monooleate and monostearate, sorbitan monooleate, propylene glycol monolaurate, sorbitan monostearate, sodium stearoyl lactylate, calcium stearoyl lactylate, glycerol sorbitan monopalmitate, succinic acid esters of mono- and diglycerides, lactate esters of mono- and diglycerides, lysophospholipids, phospholipids, galactolipids, and sucrose esters of fatty acids.

[0026] Phospholipids and galactolipids may be present as components of other ingredients at levels of less than 10% by weight in the ingredient, for example less than 5% by weight in the ingredient, but may not be added as such or in the form of an ingredient having a high amount (e.g., greater than 40% by weight) of phospholipids or galactolipids, such as lecithin. In one embodiment the paste according to the invention is free of added monoacylglycerol, diacylglycerol, diacetyltartaric acid monoglyceride esters, acetylated monoglycerides, sorbitan trioleate, glycerol dioleate, sorbitan tristearate, propylene glycol monostearate, glycerol monooleate and monostearate, sorbitan monooleate, propylene glycol monolaurate, sorbitan monostearate, sodium stearoyl lactylate, calcium stearoyl lactylate, glycerol sorbitan monopalmitate, succinic acid esters of mono- and diglycerides, lactic acid esters of mono- and diglycerides and sucrose esters of fatty acids. In one embodiment, the paste according to the invention is free of diacetyl tartaric acid monoglyceride esters, acetylated monoglycerides, sorbitan trioleate, glycerol dioleate, sorbitan tristearate, propylene glycol monostearate, glycerol monooleate and monostearate, sorbitan monooleate, propylene glycol monolaurate, sorbitan monostearate, sodium stearoyl lactylate, calcium stearoyl lactylate, glycerol sorbitan monopalmitate, succinic acid esters of mono- and diglycerides, lactic acid esters of mono- and diglycerides, and sucrose esters of fatty acids.

[0027] In one embodiment, at least a part of the paste is provided by a nut ingredient comprising nut proteins and fat. In the context of the present invention, the term "nut" is used in a culinary sense. The nuts according to the present invention may be true nuts, such as hazelnuts or chestnuts. The nuts may be stone fruits, such as almonds, cashews, coconuts, pecans, pistachios, walnuts, apricot kernels. The nuts may be nut-like seeds, such as Brazil nuts, macadamia nuts, peanuts, or pine nuts. Preferably, the nut ingredient comprises the majority (e.g. at least 80, 90, 95, 98% by weight) of the dry components of the nut, such as the components that are normally inedible and removed, such as the husk, skin, or shell. The nut ingredient may be, for example, a nut paste, a nut butter, a nut slurry, or a nut cream. The nut ingredient may comprise at least 15% by weight fat, such as at least 20% by weight fat. The nut ingredient can be obtained from nuts as raw materials through any processing, such as physical processing, such as removal of husks, skins or shells and other parts that are not normally eaten, mincing, grinding, milling, powdering, and / or separation, and / or possibly heat treatment (e.g. roasting). The nuts can be selected from the group consisting of hazelnuts, chestnuts, almonds, cashews, coconuts, pecans, pistachios, walnuts, apricot kernels, Brazil nuts, macadamia nuts, peanuts, pine nuts, and combinations thereof. The nuts can be almonds and / or coconuts. The nut ingredient can be selected from the group consisting of coconut cream, almond butter, and combinations thereof.

[0028] Coconut cream is a thick milky fluid obtained by manual or mechanical extraction of fresh coconut kernels. This fluid contains at least 20% fat by weight.

[0029] The nut batter is formed by grinding culinary nuts into a paste. The nut butter according to the present invention may be selected from the group consisting of almond butter, cashew butter, hazelnut butter, macadamia nut butter, peanut butter, pecan butter, pistachio butter, and walnut butter.

[0030] The inventors have surprisingly found that nut ingredients, which comprise the majority of the dry components of nuts, are particularly effective in stabilizing beverages prepared from high-fat pastes and preventing the appearance of an oily layer on the surface.For example, almond butter is more effective in stabilizing beverages prepared from high-fat pastes than almond oil, almond oil and skim milk powder (providing protein), or almond oil and skim milk powder and soy lecithin (providing protein and phospholipids).

[0031] In one embodiment, the high molecular weight polysaccharide is comprised in at least one gum selected from the group consisting of acacia gum, pectin, guar, gellan, xanthan, carob, carrageenan, cellulose gum, and combinations thereof. For example, the high molecular weight polysaccharide may be comprised in at least one gum selected from the group consisting of acacia gum, pectin, guar, and combinations thereof. For example, the paste may comprise acacia gum.

[0032] In one embodiment, the high molecular weight polysaccharides are included in a plant material selected from the group consisting of coffee, tea, and combinations thereof. The coffee or tea may be fermented and / or roasted. Tea in this context refers to leaves and leaf buds of the tea plant (Camellia sinensis). The tea may be matcha. The high molecular weight polysaccharides may be included in an aqueous extract of coffee or tea. The high molecular weight polysaccharides according to the invention may be obtained from coffee, for example, the high molecular weight polysaccharides may be obtained from a high yield coffee extract, such as an extract having a yield of more than 35%, for example more than 40%, 45%, 50%, and 55%, based on the weight of the roasted coffee. When the roasted coffee is extracted at a temperature above 100°C, for example at a temperature between 130°C and 180°C, partial hydrolysis of the coffee occurs and soluble polysaccharides are released. In one embodiment, the high molecular weight polysaccharides are polysaccharides of galactose, mannose, and arabinose. In a further embodiment, the paste comprises 1×10 galactose, mannose, and arabinose polysaccharides from roasted coffee extract. 4 Da~2.5×10 6 The paste of the present invention contains at least 3% by weight of high molecular weight polysaccharides having a molecular weight of Da on a dry basis. At least 80% by weight of the high molecular weight polysaccharides from the paste of the present invention can be polysaccharides of galactose, mannose, and arabinose. The high molecular weight polysaccharides of galactose, mannose, and arabinose can be quantified by separating the desired molecular weight by membrane filtration, followed by complete hydrolysis and quantifying the galactose, mannose, and arabinose by HPLC. The inventors have surprisingly found that high molecular weight polysaccharides obtained from high yield coffee extracts are particularly effective in stabilizing oil-in-water emulsions.

[0033] Low yield coffee extracts may also be used in the paste of the present invention, as may coffee extracts such as cold brew coffee, but generally no more than 1×10 4 Da~2.5×10 6It may be necessary to add other sources of high molecular weight polysaccharides so that the high molecular weight polysaccharides having a molecular weight of Da reach a concentration of 0.5-5% by weight on a dry basis in the paste. The paste of the invention may not contain coffee, for example the paste may be suitable for addition to a coffee drink but may not contain coffee itself.

[0034] The paste contains a soluble bulk sweetener, which is beneficial for the dispersion of the paste. In one embodiment, the paste contains 20-40% by weight of a sweetener, the sweetener being selected from the group consisting of allulose, tagatose, erythritol, xylitol, and combinations thereof. The sweetener may be allulose.

[0035] The fructans help create a suitable viscosity for the paste. In one embodiment, the fructans are present at a concentration of 10-50% by weight of the paste. In one embodiment, the fructans may be insoluble in water at 20° C. Insoluble fructans (e.g., gel-forming fructans) maintain a thick texture in the paste.

[0036] In one embodiment, the paste has a solid fat content of 0-50, such as 0-30, such as 0-20%, further example 0-10% at 20°C. This level of solid fat content results in a paste that is easy to handle, e.g., spoonable from a jar, and disperses well in water. The composition of the present invention surprisingly provides an oil-in-water emulsion that is stable against oiling out (oil rising to the surface during storage) despite its low solid fat content. Raw materials with high solid fat content are commonly added to ingredients such as peanut butter to prevent oiling out. A solid fat content of 0-50% at 20°C can be achieved, for example, by mixing fats that have a higher solid fat content alone but form a eutectic mixture when mixed. The solid fat content can be measured by pulsed NMR, for example, according to IUPAC method 2.150b (special thermal pretreatment) [IUPAC, Standard Methods for the Analysis of Oils, Fats and Derivatives, 7th Revised and Enlarged Edition (1987)]. The fat can be extracted from the paste prior to measuring the solid fat content, for example, using Soxhlet extraction.

[0037] In one embodiment, the paste has a water to fat weight ratio of 0.35 to 2.0, for example 0.4 to 1.6, and in a further example 0.6 to 0.95. Advantageously, the paste according to the invention can provide a stable oil-in-water emulsion in a system having an excess of fat compared to water. The paste may have a water content of 10 to 25% by weight. The paste may have a water activity of less than 0.85 at 20°C.

[0038] In one embodiment, the paste comprises a fat-containing raw material selected from the group consisting of dairy butter, cream, clarified butterfat or ghee, lard, tallow, medium chain triglyceride oil, high oleic oil, interesterified oil, hydrogenated fat, omega-3 oil, vegetable oil, such as olive oil, palm oil, canola oil, peanut oil, corn oil, coconut oil, soybean oil, cocoa butter, chocolate, and combinations thereof. For example, the paste may contain a fat-containing raw material selected from the group consisting of dairy butter, medium chain triglyceride oil, high oleic, omega-3 oil, chocolate, and combinations thereof.

[0039] The paste may include medium chain triglyceride (MCT) oil, for example, the paste may include 5-20% by weight of medium chain triglycerides (e.g., 8-20% by weight of medium chain triglycerides). These are triglycerides with two or three fatty acid moieties having 6-12 carbon atoms. MCT oil is preferred by those who follow a ketogenic diet. The paste may include, for example, MCT oil and allulose.

[0040] The paste may include dairy butter, such as dairy butter and MCT oil. Coffee with medium chain triglyceride oil and butter is considered by many to be an energizing drink that promotes high performance. It is advantageous that the paste of the present invention allows such a drink to be prepared easily and without large oil floating on top. Dairy butter is most frequently made from cow's milk, but can also be made from the milk of other mammals, such as sheep and goat.

[0041] In one embodiment, the paste comprises buttermilk, such as sweet buttermilk powder.

[0042] In one embodiment, the paste comprises: 25 to 35% by weight of allulose; 20-30% by weight of dairy butter; 10 to 14% by weight of MCT oil; 8 to 15% by weight of inulin; 4 to 8% by weight of buttermilk powder; 0.8 to 2% by weight of gum acacia, It consists of 100% water by weight.

[0043] The paste may be suitable for people following a vegan ketogenic diet. In one embodiment, the paste comprises: 25 to 35% by weight of allulose; 20-30% by weight of almond butter; 10 to 14% by weight of MCT oil; 8 to 15% by weight of inulin; 0.8 to 2% by weight of gum acacia; 0.5 to 1% by weight of turmeric; It consists of 100% water by weight.

[0044] In one embodiment, the paste comprises a high oleic oil. The high oleic oil has a minimum oleic acid content of 80%, i.e., the oleic fatty acid moiety is 80% by weight of the total fatty acids in the oil. The fatty acids are almost entirely present as part of triglycerides. The high oleic oil may be selected from the group consisting of high oleic canola oil, high oleic soybean oil, high oleic sunflower oil, high oleic safflower oil, and combinations thereof.

[0045] In one embodiment, the paste comprises an omega-3 oil. In the context of the present invention, an omega-3 oil is an oil having at least 10% total eicosapentaenoic acid and docosahexaenoic acid, i.e., the total eicosapentaenoic acid and docosahexaenoic acid moieties are at least 10% by weight of the total fatty acids in the oil. The fatty acids are almost entirely present as part of triglycerides.

[0046] In one embodiment, the paste comprises chocolate, such as white chocolate, milk chocolate, or dark chocolate. The term chocolate in this specification does not necessarily mean that the material complies with food labeling regulations in a particular jurisdiction to be called "chocolate".

[0047] In one embodiment, the paste includes coconut cream, almond butter, and white chocolate.

[0048] The pastes of the present invention may include ingredients associated with health benefits according to the consumer, for example, the pastes may include an ingredient selected from the group consisting of collagen (e.g., hydrolyzed collagen), biotin (also known as vitamin B7), zinc, iron, calcium, magnesium, potassium, vitamin A, vitamin C, and combinations thereof.

[0049] In one embodiment, the paste comprises aromatic plant material selected from the group consisting of hibiscus flowers, rose hips, rose petals, elderberries, pomegranates, cranberries, lemon verbena, ginger root, lemon balm, thyme, eucalyptus, jasmine flowers, vanilla beans, cinnamon, turmeric, cascara (coffee cherry pulp or husk), cocoa, extracts thereof, and combinations thereof. The aromatic plant material may be turmeric.

[0050] The aromatic plant material may have a fat content of less than 15% by weight on a dry basis. The aromatic plant material according to the invention may be an aromatic plant extract. The plant extract according to the invention may be extracted with water. For example, the aromatic plant material may be roasted and / or fermented before being extracted with water. The plant extract may be subjected to drying.

[0051] In one embodiment, the paste comprises an acidity regulator selected from the group consisting of sodium bicarbonate, citrate salts, or combinations thereof. The acidity regulator may be selected from the group consisting of citrus juice, baking soda, and combinations thereof.

[0052] In one embodiment, the paste comprises: 40 to 45% by weight of allulose; 8-15% by weight of high yield soluble coffee powder; 20-25% by weight of dairy butter; 10 to 14% by weight of MCT oil; It consists of 100% water by weight.

[0053] The paste may include ingredients related to luxury goods and cosmetics.

[0054] In one embodiment, the paste comprises: 35 to 40% by weight of sucrose; 8-15% by weight of high yield soluble coffee powder; 8 to 12% by weight of white chocolate; 25-30% by weight coconut cream; 4 to 8% by weight of almond butter; 4 to 6% by weight of collagen powder; 0.001 to 0.003% by weight of biotin, It consists of 100% water by weight.

[0055] The paste may include matcha.

[0056] In one embodiment, the paste comprises: 4 to 8% by weight of matcha powder; 40 to 50% by weight of sucrose; 30-34% by weight coconut cream; 8 to 12% by weight of almond butter; 2 to 5% by weight of inulin; 0.5 to 2% by weight of gum acacia, It consists of 100% water by weight.

[0057] One aspect of the present invention provides the use of the paste of the present invention for preparing a beverage.

[0058] A further aspect of the invention provides a method for preparing the paste of the invention. For example, the method may comprise mixing the ingredients at a temperature where the fat has a solid fat content of less than 1% (e.g., a temperature of 65-85°C, further example, a temperature of 65-85°C for 3-10 minutes). Mixing at a temperature where the fat is liquid allows thorough mixing and the formation of any eutectic. The method may comprise filling the paste into a container.

[0059] Those skilled in the art will understand that all features of the invention disclosed herein can be freely combined. In particular, features described with respect to the product of the invention can be combined with the method of the invention, and vice versa. Furthermore, features described with respect to different embodiments of the invention may be combined. Where known equivalents exist for specific features, such equivalents are incorporated as if specifically mentioned herein.

[0060] Further advantages and features of the invention are apparent from the figures and non-limiting examples. EXAMPLES

[0061] Example 1: Coconut Cream Ketogenic Beverage Enhancer Paste raw materials: 16% MCT oil by weight 31.7% by weight allulose 11% by weight inulin (weight average molecular weight 4110 Da) 1.3% by weight of gum acacia 40% coconut cream by weight Allulose was dry blended with acacia gum and inulin. Coconut cream was mixed in a heated scraped surface mixer for 10 minutes at 60-65°C to form a slurry, after which MCT oil was added and mixed for an additional 10 minutes at 60-65°C. The mixture was then heated to 78.5°C and held for 5 minutes. The mixture was cooled to 60°C with stirring, filled into containers, sealed and allowed to cool.

[0062] Microscopic examination was performed by spreading a small amount of paste on a glass slide, covering it with a cover slip to form a thin film, and observing the paste microstructure under an optical microscope equipped with polarizing plates. The microscopic image is shown in Figure 1. The paste had well-dispersed fat globules as the discontinuous phase. The globules were stable. Insoluble material from the coconut cream was visible, which may further help to stabilize the fat globules.

[0063] A tablespoon of the paste was mixed into a cup of coffee at 80°C. After stirring for a few seconds, the beverage was ready. There were only traces of oil droplets on the surface of the beverage (Figure 2).

[0064] Example 2: Comparison of Almond Butter with Multiple Ingredients Pastes were prepared with the compositions listed in the table below.

[0065] [Table 1]

[0066] Paste 2a was prepared with almond butter. In paste 2b, the almond butter was replaced with almond oil combined with an equal amount of inulin. In paste 2c, the almond butter was replaced with an equal amount of almond oil combined with skim milk powder, which serves to replace the protein content of the almond butter. In paste 2d, the almond butter was replaced with an equal amount of almond oil combined with skim milk powder, which serves to replace the protein content of the almond butter, and lecithin, which partially replaces the phospholipids in the almond butter (some phospholipids are provided by the skim milk powder).

[0067] Allulose was dry blended with gum acacia and inulin (and skimmed milk powder, if present). Hot water was slowly added to the dry blend with constant stirring in a heated scraped surface mixer to form a slurry. The mixture was allowed to hydrate for 10 minutes at 60-65°C. MCT oil, almond butter / oil and lecithin (if present) were added and mixed for an additional 10 minutes at 60-65°C. The complete mixture was then heated to 78.5°C and held for 5 minutes. The mixture was cooled to 60°C with stirring, filled into containers, sealed and allowed to cool.

[0068] The viscosity of each paste was measured at 75 s at 20 °C. -1 The measurements were performed using an Anton Paar rheometer at a shear rate of 100 rpm.

[0069] [Table 2]

[0070] The paste was examined by microscopy and added to a coffee beverage as in Example 1.

[0071] A microscopic image of the almond butter paste (2a) is shown in Figure 3. The fat globules were found to be small and present as a discontinuous phase in the paste. The globules were stable. When added to a coffee beverage, paste 2a resulted in little surface oil (Figure 4).

[0072] Unlike paste examples 1 and 2a, paste 2b, paste 2c, and paste 2d all showed rapid oil-out upon storage, although the oil could be reincorporated by remixing the paste. Under the microscope (2b = FIG. 5, 2c = FIG. 7, 2d = FIG. 9), the fat droplets were not stable and coalescence of the oil droplets leading to the formation of larger oil droplets was observed. In the cup, paste 2b (FIG. 6) yielded the highest amount of surface oil, while paste 2c (FIG. 8) and paste 2d (FIG. 10) had less surface oil. The coffee beverage with almond butter paste (2a) had much less surface oil than the beverages made with pastes replacing almond butter with almond oil (2b), almond oil and protein (2c), or almond oil, protein and lecithin (2d). The coffee beverage with almond butter paste had the lightest color.

Claims

1. A paste for preparing a beverage, said paste having a continuous aqueous phase, The paste is 0.1 to 50% by weight of a sweetener; 10 to 50% by weight fat; 10 to 50% by weight of 1 x 10 ４ a polysaccharide having a molecular weight of less than 1 Da; 0.5 to 5% by weight of 1×10 ４ Da ~ 2.5 x 10 ６ and a high molecular weight polysaccharide having a molecular weight of 10 Da; the polysaccharide having a molecular weight of less than 1×10 4 Da comprises inulin; the high molecular weight polysaccharide comprises at least one selected from the group consisting of acacia gum, pectin, xanthan, carob, cellulose gum, and combinations thereof; The paste is free of added monoacylglycerol, diacylglycerol, and diacetyl tartaric acid monoglyceride esters. paste.

2. 2. The paste of claim 1, wherein at least a portion of the fat is provided by a nut component comprising nut protein and fat.

3. 3. The paste of claim 1 or 2, wherein the high molecular weight polysaccharides include those derived from plant materials selected from the group consisting of coffee, tea, and combinations thereof.

4. 4. The paste according to claim 1, comprising 20-40% by weight of a sweetener, said sweetener being selected from the group consisting of allulose, tagatose, erythritol, xylitol, and combinations thereof.

5. A paste according to any one of claims 1 to 4, having a solid fat content at 20°C of 0 to 50%.

6. A paste according to any one of claims 1 to 5, in which the weight ratio of water to fat is between 0.35 and 2.

0.

7. A paste according to any one of claims 1 to 6, comprising 5 to 20% by weight of medium chain triglycerides.

8. 8. The paste of any one of claims 1 to 7, comprising a fat-containing ingredient selected from the group consisting of dairy butter, medium chain triglyceride oil, high oleic oil, omega-3 oil, chocolate, and combinations thereof.

9. 9. The paste of any one of claims 1 to 8, comprising aromatic plant material selected from the group consisting of hibiscus flowers, rose hips, rose petals, elderberries, pomegranates, cranberries, lemon verbena, ginger root, lemon balm, thyme, eucalyptus, jasmine flowers, vanilla beans, cinnamon, turmeric, cascara, cocoa, extracts thereof, and combinations thereof.

10. The viscosity of the paste is 75 s at 20°C. －１ The paste according to any one of claims 1 to 9, having a viscosity of from 1000 mPa·s to 50000 mPa·s at a shear rate of 1000 mPa·s to 50000 mPa·s.

11. Use of a paste according to any one of claims 1 to 10 for preparing a beverage.

12. A method for preparing a paste according to any one of claims 1 to 10, comprising the steps of: The method comprises mixing the ingredients at a temperature where the fat is liquid.

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