Process for preparing heat stable fermented malt flavorant
AssigneeGeneral Foods Corporation
InventorsCharles Von Fulger, Wen C. Lou
Life of this patent
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Abstract
A process is disclosed for producing a heat-stable, yeast fermented malt reaction flavor concentrate which is of low volatility. The process involves preparing a malt flour such that it has sufficient fermentable sugars, fermenting the malt flour with yeast at a temperature of from about 10.degree. C. to about 60.degree. C. for a period of time from 1/2 to 6 hours and heating the fermented malt produced by the fermentation to inactive the yeast and develop flavors. The yeast fermented malt derived food flavorant may be incorporated into a foodstuff, preferably a ready-to-eat cereal or baked good at a level of from 0.3 to 5% by weight.
Claims15
A process for producing a heat-stable, yeast fermented malt reaction flavor concentrate which is of low volatility from a mixture consisting essentially of malt flour, yeast and 6 to 30% fermentable sugar based on the malt which comprises:
- (a) preparing a malt flour for yeast fermentation;
- (b) fermenting the fermentable sugars present with the malt flour with yeast in a water medium wherein the yeast is added at a concentration of from 0.5% to 10% based upon the total weight of the malt flour and water present therein at a temperature of from about 10.degree. C. to about 60.degree. C. for a period of time of from 1/2 hour to 6 hours;
- and
- (c) heating the fermented malt produced in step (b) at a temperature and for a period of time sufficient to inactive the yeast and any enzymes present and to develop flavor within said fermented malt said heating comprising drying and toasting the fermented malt flour on hot surfaces at temperatures in the range of from 135.degree. C. to 200.degree. C. for a period of time from 5 to 30 seconds.
Dependencies are inferred from the claim text.