A health drink product

Abstract

The present invention relates to a process of producing a health drink product. More particularly the present invention relates to a process of producing a health drink product with low sugar content. Accordingly, the present invention provides a health drink product comprising: a. 20 to 50% by weight of malted barley. b. a further ingredient selected from chlorogenic acid or its salt, green tea extract or mixtures thereof.

Description

[0001] P0001036 CPL

[0002] 1

[0003] A HEALTH DRINK PRODUCT

[0004] Field of the Invention

[0005] 5 The present invention relates to a process of producing a health drink product. More particularly the present invention relates to a process of producing a health drink product with low sugar content.

[0006] Background of the Invention

[0007] Health drink products enjoy global popularity, traditionally serving as a quick meal replacement due to their ease of preparation - typically by just adding the product to hot water. A diverse range of health drink products is available on the market, with malt-based health drinks being a notable category. These malt-based products, often containing cereals, are regarded as a healthier choice compared to other beverages 15 and can be prepared as either hot or cold drinks, though hot consumption is more common.

[0008] Malt-based health drinks can also be mixed with milk to improve its flavour, especially for those who may not enjoy the taste of plain milk. The existing literature includes 20 various descriptions related to malt and cereal-based products and their production processes.

[0009] US2017273337 (Quaker Oats, 2017) describes a method and composition for providing hydrolyzed starch and fibre. In one aspect, the method comprises providing a 25 first enzyme; a second enzyme; water; and a starting composition comprising at least one material selected from the group consisting of at least a portion of grain and at least a portion of pulse. Additional steps comprise hydrolysing the fibre and starch in the at least one material through fibre and starch hydrolysis reactions catalyzed by the first and second enzymes, respectively. Further steps comprise deactivating the first and second enzymes. In a second aspect, a composition comprises at least one material selected from the group consisting of at least a portion of grain and at least a portion of pulse. The average molecular weights of the hydrolyzed starch and fibre molecules in the composition are fractions of the molecular weights of unhydrolyzed starch and fibre molecules, respectively.

[0010] 35 P0001036 CPL

[0011] 2

[0012] WO09127687 (Nestle, 2009) describes a cereal-based flakes which can be easily dispersed in a cold liquid, and which provide a smooth instant drink rich in cereals, including wholegrain cereals. The invention also relates to a method for the preparation of a smooth cereal-based instant drink and to the manufacture of said flakes.

[0013] 5

[0014] WO21058635 (Nestle, 2021) describes a 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.

[0015] An integral step in creating malt-based products is the mashing process, a procedure that is widely recognized within the malt and beer industries. This method involves the utilization of malted barley, which inherently results in a final product that possesses a 15 significant amount of sugar, particularly in the form of maltose.

[0016] Today's consumers are increasingly conscious of the sugar content in the products they consume. This awareness stems from a broader understanding of the health implications associated with high sugar intake, such as the risk of diabetes, obesity, 20 and other related health issues. As a result, consumers are meticulously mindful about their intake of high-sugar products, while simultaneously showing a preference for health drink products that offer nutritional benefits.

[0017] Therefore, there is a need to provide a health drink product with inherently low sugar 25 content. It is therefore an object of the present invention to provide a health drink product.

[0018] It is yet another object of the present invention to provide a health drink product with inherently low sugar content.

[0019] It is yet another object of the present invention to provide a health drink product with inherently low maltose content.

[0020] The present inventors while working on this problem have surprisingly found out that 35 treating a mixture of malted barley and water at particular conditions and in presence of P0001036 CPL

[0021] 3

[0022] few selected ingredients produce a health drink product with low inherent sugar content and thereby satisfying one or more of the above said objects.

[0023] Summary of the Invention

[0024] 5 In a first aspect, the present invention provides a health drink product comprising: a. 20 to 50% by weight of malted barley; and

[0025] b. a further ingredient selected from chlorogenic acid or its salt, green tea extract or mixtures thereof.

[0026] In a second aspect, the invention provides a process for producing a malt-based product comprising the steps of subjecting a mixture comprised of 20 to 50% by weight of malted barley and water to a heat treatment step for about 1 minutes to 120 minutes at a temperature in the range from 40°C to 100°C, in presence of a further ingredient selected from chlorogenic acid or its salt, green tea extract or mixtures thereof.

[0027] 15

[0028] These and other aspects, features and advantages will become apparent to those of ordinary skill in the art from a reading of the following detailed description. For the avoidance of doubt, any feature of one aspect of the present invention may be utilized in any other aspect of the invention. The word “comprising” is intended to mean 20 “including” but not necessarily “consisting of’ or “composed of.” In other words, the listed steps or options need not be exhaustive. It is noted that the examples given in the description below are intended to clarify the invention and are not intended to limit the invention to those examples perse. Similarly, all percentages are weight / weight percentages unless otherwise indicated. Except in the operating and comparative examples, or where otherwise explicitly indicated, all numbers in this description indicating amounts of material or conditions of reaction, physical properties of materials and / or use are to be understood as modified by the word “about”. Numerical ranges expressed in the format "from x to y" are understood to include x and y. When for a specific feature multiple preferred ranges are described in the format "from x to y", it is 30 understood that all ranges combining the different endpoints are also contemplated.

[0029] Detailed Description of the Invention

[0030] The present invention provides a health drink product. P0001036 CPL

[0031] 4

[0032] Health drink product is a food product preferably consumed as a beverage and constitutes good amount of nutrients. Sometimes consumer prefers to consume it as a short meal placement e.g., as breakfast replacement.

[0033] 5 Non-limiting examples of the formats for the health drink product of the present invention include a ready-to-drink liquid, a powdered beverage precursor, or a semisolid food form.

[0034] The most preferred format is a beverage precursor in powder form. When used as a beverage precursor it needs to be dissolved in an aqueous liquid to obtain the beverage. Most preferably the aqueous liquid is hot or lukewarm water i.e. water at a temperature preferably greater than 50°C, more preferably greater than 70°C.

[0035] Malt based health drink product is one of the most popular one in the market.

[0036] 15 The present invention relates to a health drink product comprising:

[0037] a. 20 to 50% by weight of malted barley; and

[0038] b. a further ingredient selected from chlorogenic acid or its salt, green tea extract or mixtures thereof.

[0039] The product of the present invention comprises malted barley.

[0040] 20

[0041] Malted barley is preferably a foundational ingredient in the production of health drinks due to its rich nutrient profile and versatile applications. As a cereal grain that has undergone the malting process, it not only imparts a distinctive flavor but also enhances the nutritional value of the beverage. The malting process involves soaking 25 the barley, allowing it to germinate, and then drying it, which activates enzymes that break down the starches into fermentable sugars. This process not only improves digestibility but also increases the levels of essential vitamins, minerals, and antioxidants. In the context of the present invention, malted barley serves as a crucial component that contributes to the overall health benefits, making the drink a wholesome and desirable option for consumers seeking both taste and nutrition.

[0042] The amount of malted barley is in the range from 20 to 50% by weight of the product, preferably from 21 to 40% by weight, more preferably from 22 to 35% by weight, furthermore preferably from 23 to 33% by weight and most preferably from 23 to 30% 35 by weight. P0001036 CPL

[0043] 5

[0044] The product of the present invention further comprises a further ingredient selected from chlorogenic acid or its salt, green tea extract or mixtures thereof.

[0045] Teas are of different kind viz. black tea, green tea, oolong tea, white tea etc. Out of 5 these green tea and black tea are more popular. Green tea is prepared from the fresh tea leaves by carrying out the steps of withering, size reduction and arresting the enzymatic activity by steaming or pan firing. Green tea is known for having high amount of catechins which believed to be beneficial for health. Preferably the green tea extract used in the formulation is a water-soluble extract.

[0046] The amount of green tea extract in the product is in the range from 0.01 to 5% by weight, more preferably from 0.1 to 3% and most preferably from 0.2 to 1% by weight of the product.

[0047] 15 Chlorogenic acid is a naturally occurring compound found in various plants, including coffee beans, fruits, and vegetables. Known for its potent antioxidant properties, chlorogenic acid believed to play a vital role in neutralizing harmful free radicals in the body, thereby contributing to overall health and well-being. In addition to its antioxidant capacity, chlorogenic acid has been studied for its potential benefits in supporting 20 weight management, regulating blood sugar levels, and promoting cardiovascular health. Within the context of the present invention, the present inventors have surprisingly found that producing a health drink product with malted barley in presence of green tea extract and chlorogenic acid, the maltose content of the resulting product is very low.

[0048] 25

[0049] Chlorogenic acid in its salt form are also included within the scope of the present invention.

[0050] The amount of chlorogenic acid or its salt in the product is preferably in the range from 0.01 to 5% by weight, ensuring an optimal balance of efficacy and palatability. More preferably the amount of chlorogenic acid in the range from 0.1 to 3% and most preferably from 0.2 to 1% by weight of the product.

[0051] In a preferred embodiment of the present invention the product comprises either green 35 tea extract or chlorogenic acid (or its salt). P0001036 CPL

[0052] 6

[0053] In another preferred embodiment of the present invention the product comprises both green tea extract and chlorogenic acid. This embodiment is the most preferred one.

[0054] The chlorogenic acid used in the product of the present invention is exogenous. This 5 preferably means that chlorogenic acid is added to the formulation and it is not generated in situ.

[0055] The product of the present invention may further comprise one or more starchy ingredients. The most preferred starchy ingredient is wheat flour.

[0056] The product of the present invention may further comprise a protein.

[0057] The protein is preferably selected form milk protein, soy protein, wheat gluten or mixtures thereof.

[0058] 15

[0059] The product of the present invention may preferably further comprise a millet.

[0060] The above described product as per the present invention may preferably be produced using a process comprising the steps of subjecting a mixture of malted barley and 20 water to a thermal treatment step in presence of a further ingredient selected from chlorogenic acid or its salt, green tea extract or mixtures thereof.

[0061] The present invention also provides a process for producing a malt-based product comprising the steps of subjecting a mixture comprised of 20 to 50% by weight of malted barley and water to a thermal treatment step for about 1 minutes to 120 minutes at a temperature in the range from 40°C to 100°C, in presence of green tea extract and chlorogenic acid.

[0062] The preferred temperature range for the thermal treatment is in the range from 40°C to 30 95°C, more preferably from 45°C to 90°C and most preferably from 45°C to 85°C.

[0063] Preferably, the duration of thermal treatment is in the range from 5 minutes to

[0064] 110 minutes, more preferably from 20 minutes to 110 minutes and most preferably from 40 minutes to 110 minutes. P0001036 CPL

[0065] 7

[0066] Without wishing to be limited by theory we believe that this novel process also has potential to reduce glycaemic index (Gl) of the product from high / medium Gl to low Gl category.

[0067] 5 Preferably, the amount of maltose in the product in less than 10% by weight, more preferably less than 8%, further more preferably less than 7% and most preferably less than 5% by weight.

[0068] Now the invention is illustrated below by way of non-limiting examples.

[0069] Examples

[0070] The examples are intended to illustrate the invention and are not intended to limit the scope of the invention to those examples perse.

[0071] 15 Products were prepared using the following Table 1:

[0072] Table 1

[0073]

[0074] 20 The above products were prepared using the process as described below:

[0075] Malted barley was imported from UK (Malt master - Pale Ale UK Malt, EBC: 5.0 - 6.0). Green tea extract was procured from Japan (YANOEN Sencha Premium Japanese Green tea). Chlorogenic acid was procured from Tokyo Chemical Industry Co. Ltd. The mashing bath used for the process was Yatherm Scientific Enzymo 105.

[0076] Ingredients were added together and mixed with the help of a stirrer. The slurry was then transferred to the jars and the jars were placed inside the Mashing Bath. The mashing cycle (thermal treatment) was started as soon as the mashing bath reached 30 the required temperature. The initial temperature of the mixture was set to about 45°C. P0001036 CPL

[0077] 8

[0078] The temperature was then set to about 65°C. It took about 40 minutes for the solution to attain temperature of 65°C. The temperature was held there for about 40 minutes. Then the temperature was set to 75°C. It took about 20 minutes for the solution to attain temperature of 75°C then it was held at that temperature for about 10 minutes.

[0079] 5 After the heat treatment process the extracted liquid was filtered and then followed by drying to obtain the products (moisture content to less than 2% by weight).

[0080] Once the products are formed, it was then measured for its sugar content using the protocol as described below:

[0081] Samples were tested for simple sugars using AACC 80-04.01 test methodology validated for malt-based beverages. Test method involves separation and quantification of fructose, glucose, sucrose, maltose, and lactose by high-pressure liquid chromatography system (Make: Perkin Elmer Series 200) after aqueous 15 extraction from sample matrix and dilution with water-miscible mobile-phase. The sample dilutions were prepared according to the sugar content present in the matrices tested. Freshly prepared working standards (Fructose, Glucose, Sucrose, Maltose, Lactose) were used. Mobile phase was prepared by combining acetonitrile and distilled water (80:20 v / v). The samples were low fat hence the extraction procedure for low fat 20 sample was followed in aqueous solution after sonication. Sample solutions were adjusted approximately 3-5 g to ensure good peak separation. System suitability checks such as theoretical plates, tailing factor and resolution were performed at the start of analysis. Diluted aqueous extracts were filtered and injected in the HPLC system with Rl Detector, using supelcosil amino column, with 1 mL flow rate, at 30°C column temperature, for 50 minutes run time. Data was acquired from Chromera software and individual sugar content was calculated using a peak height of reference standard and peak height of sugar in the sample. Elution was in the order of fructose, glucose, sucrose, maltose, and lactose. The results are summarized below in Table 2.

[0082] 30 The maltose contents of the products are summarized below in Table 2: P0001036 CPL

[0083] 9

[0084] Table 2

[0085]

[0086] From the above Table 2, it is evident that the product within the scope of the present 5 invention (Example 1 to 3) provide products with much lower maltose content than Example A (control). Also, it is clear that in presence of both chlorogenic acid and green tea extract as demonstrated by Example 3, the resulting maltose content is the most reduced compared to that of Example A.

[0087] 10 Therefore, by way of present invention it is now possible to provide a health drink product with inherently low maltose content.

Claims

P0001036 CPL10CLAIMS1. A health drink product comprising:a. 20 to 50% by weight of malted barley; andb. a further ingredient selected from chlorogenic acid or its salt, green tea extract or mixtures thereof.

2. A product according to claim 1 , wherein the amount of malted barley is in the range from 20 to 30% by weight.

3. A product according to claims 1 or 2 wherein the amount of green tea extract is in the range from 0.01 to 5% by weight.

4. A product according to any one of the claims 1 to 3 wherein the amount of chlorogenic acid is in the range from 0.01 to 5% by weight.

5. A product according to any one of the preceding claims further comprising one or more starchy ingredients.

6. A product according to claim 5 wherein the starchy ingredient is wheat flour.

7. A product according to any one of the preceding claims further comprising a protein.

8. A product according to claim 7 wherein the protein is milk protein, soy protein, wheat gluten or mixtures thereof.

9. A product according to any one of the preceding claims further comprising a millet.

10. A product according to any one of the preceding claims wherein the amount of maltose in the product is less than 10% by weight.

11. A process for producing a malt-based product according to any one of the preceding claims 1 to 10 comprising subjecting a mixture of malted barley andP0001036 CPL11water to a thermal treatment step in presence of a further ingredient selected from chlorogenic acid or its salt, green tea extract or mixtures thereof.

12. A process as claimed in claim 11 wherein the thermal treatment step is for about 1 minutes to 120 minutes at a temperature in the range from 40°C to 100°C.

13. A process for producing a malt-based product comprising the steps of subjecting a mixture comprised of 20 to 50% by weight of malted barley and water to a thermal treatment step for about 1 minutes to 120 minutes at a temperature in the range from 40°C to 100°C, in presence of a further ingredient selected from chlorogenic acid or its salt, green tea extract or mixtures thereof.

14. Use of an ingredient selected from chlorogenic acid or its salt, green tea extract or mixtures thereof for reducing the sugar content, preferably the maltose content, of malted barley.