Flavor enhancement and potentiation with beer concentrate
AssigneeAnheuser-Busch, Incorporated
InventorsDaniel R. Sidoti, John H. Dokos, Edward Katz, Charles M. Moscowitz
Life of this patent
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Abstract
A new method for intensifying the inherent flavors of foods and for imparting other desirable organoleptic properties is disclosed. The method consists of adding to foodstuffs a flavor enhancing amount of a heat denatured concentrate of beer. There is also provided a process for producing the above described concentrate.
Claims7
A method for intensifying the flavors of prepared food products comprising adding to a food formulation foodstuffs a heat denatured concentrate of beer in an amount below the point that the concentrate is detectable in taste or mouthfeel but sufficient to achieve flavor enhancement and potentiation, the amount being in the range of about 0.2 percent to about 1.5 percent by weight of the foodstuff on a dry solids basis, said concentrate having had its beer flavor components substantially removed and its fermentative characteristics substantially retarded, the concentrate being prepared by evaporating a fermented malt beverage at a temperature of at least 135.degree. F. until a concentrate is prepared having a solids content of at least 20 percent whereby the foodstuff can have its natural flavors accented and enhanced without the need for chemical modifiers.
Dependencies are inferred from the claim text.