Malt-like flavor from cereal grain root cultures

Details Malt-like flavor from cereal grain root cultures Malt-like flavor from cereal grain root cultures

1981-03-20

1983-02-01

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426622, 426627, 426 64, 426620, 426592, A23L 1185

Patent

active

043715516

ABSTRACT:
A process for producing a food composition possessing a malt-like flavor is disclosed. The process involves germinating a cereal grain seed until sprouted roots develop. The sprouted roots are explanted and are then grown on a nutrient medium. The cultured roots are then harvested and heated to develop the malt-like flavor. The composition may be utilized as a source of malt flavor in a foodstuff or beverage.

REFERENCES:
patent: 873946 (1907-12-01), Van Der Kammer
patent: 976488 (1910-11-01), Nelson
patent: 1269100 (1918-06-01), Leibrandt
patent: 1544648 (1925-07-01), Kellogg
patent: 1544649 (1925-07-01), Kellogg
patent: 1744581 (1930-01-01), Schneible et al.
patent: 3556946 (1971-01-01), Polen
patent: 4052795 (1977-10-01), Pollock et al.
Reinert et al., Plant Cell, Tissue and Organ Culture, 1977, Springer-Verlag; New York, pp. 144-153.

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