Process for preparing heat stable fermented malt flavorant

Details Process for preparing heat stable fermented malt flavorant Process for preparing heat stable fermented malt flavorant

1985-07-25

1987-05-05

Golian, Joseph

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 18, 426 20, 426650, A23L 122

Patent

active

046631682

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.

REFERENCES:
patent: 1167703 (1916-01-01), Leibbrandt
patent: 3410692 (1968-11-01), Wutzel
patent: 3615697 (1971-10-01), Hollenbeck
patent: 4371551 (1983-02-01), Fulger et al.
The Bakers Digest, vol. 33, No. 4, Aug. 1959, pp. 48 to 51.
Matz, Bakery Technology and Engineering, 2nd ed., 1972, Avi: Westport, Conn., pp. 149-153.

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