Abstract: The present invention relates a process for preparing a cereal-based extract; said process comprises the steps of: (i) providing a whole grain cereal, (ii) subjecting the whole grain cereal to a single grinding and subsequently combining the whole grain cereal and water, (iii) subjecting the slurry of ground whole grain cereal and water to an enzymatic hydrolysis step, (iv) separating a soluble fraction of the whole grain cereal from an insoluble fraction through filtration, decantation or centrifugation and wherein the enzymatic hydrolysis step makes use of lytic polysaccharides monooxygeneases (LPMOs) in combination with carbohydrate hydrolysing enzymes and at least one protease. The invention also relates to a concentrated cereal-based extract ingredient comprising based on a dry matter basis, 40-90% (w/w) of carbohydrate, 5-20% (w/w) of protein, 0.5-20% (w/w) of total dietary fiber, optionally 1-4% (w/w) of ash and 0-10% (w/w) of fat, and such a extract obtained with the process.

Abstract: The present invention relates to a method for producing a cocoa and/or malt beverage product comprising: a) suspending cereal in an aqueous liquid to produce a mash; b) suspending adjunct in an aqueous liquid to produce a slurry; c) hydrolysing the slurries of steps a) with hydrolytic enzymes and b) with alpha-amylase; d) optionally adding transglucosidase to the mash and allowing the transglucosidase to react; c) inactivating the hydrolytic enzymes for example alpha amylase and the optional transglucosidase by increasing the temperature of the mash to a temperature above 90° C. and below 98° C. preferably above 92° C. and below 97° C. more preferably to 95° C.

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.