Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Patent
1992-10-21
1994-05-31
Pratt, Helen F.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
426 18, 426 31, 426 49, 426450, 426455, 426456, 426459, 426463, 426465, 426493, 426534, 426543, 426626, 426654, 426658, A23K 106, A23L 1105
Patent
active
053167821
ABSTRACT:
A process for manufacturing flavors from the spent mash of a fermentation mixture is provided wherein the spent mash of the fermentation mixture after distillation is separated into two constituent portions, the thin stillage and the wet distillers' grains. The thin stillage portion is then combined with a base to adjust pH thereof to between about 7 and about 11. The pH-adjusted thin stillage portion is then cooked at a temperature between about 130.degree. F. and about 210.degree. F. for a period of about 4 to about 14 hours. The cooked solution is concentrated in an evaporator until about 30% wt. solids level is obtained. The product is then dried to about 5-about 10% wt. moisture content. The product obtained has different flavors, depending on the base added and the pH of the cooking step. If the base is sodium hydroxide, the product has a bland, sweet or yeasty flavor if the pH is 8.5, maple or caramel flavor if the pH is 9.5, and a cracker or nutty flavor if the pH is 10.5. The product also comprises about 10 to about 28% wt. of total dietary fiber. Instead of the thin stillage, a yeast-containing by-product of beer production, brewers' cream yeast or brewers spent yeast, can be used as the starting material for the process.
REFERENCES:
patent: 541300 (1895-06-01), Theurer
patent: 965521 (1910-07-01), Hoffman
patent: 1120328 (1914-12-01), Nilson
patent: 1213545 (1917-01-01), Ringler et al.
patent: 1214729 (1917-02-01), Wallerstein et al.
patent: 1391683 (1921-09-01), Herzfeld
patent: 2067002 (1937-01-01), Pollak
patent: 2070286 (1937-02-01), Lissauer et al.
patent: 2082711 (1937-06-01), McHargue
patent: 2149306 (1939-03-01), Millar
patent: 2158043 (1939-05-01), Grelck
patent: 2263608 (1941-11-01), Brown
patent: 2396234 (1946-03-01), Allen
patent: 2595827 (1952-05-01), Boruff et al.
patent: 2835592 (1958-05-01), Rusoff
patent: 2887385 (1959-05-01), Rusoff
patent: 2887386 (1959-05-01), Rusoff
patent: 2887387 (1959-05-01), Rusoff
patent: 2887388 (1959-05-01), Rusoff
patent: 2934437 (1960-04-01), Mortion et al.
patent: 3212902 (1965-10-01), Bavisotto
patent: 3620772 (1971-11-01), Kitada
patent: 3689277 (1972-09-01), Sfat et al.
patent: 3716379 (1973-02-01), van Pottelsberghe de la Potterie
patent: 3716380 (1973-02-01), van Pottelsberghe de la Potterie
patent: 3952109 (1976-04-01), Rao et al.
patent: 4278699 (1981-07-01), Yoshizawa et al.
patent: 4341802 (1982-07-01), Hopkins
patent: 4466986 (1984-08-01), Guggenbuehler et al.
patent: 4552775 (1985-11-01), Baeling
patent: 4828846 (1989-05-01), Rasco et al.
patent: 4879130 (1989-11-01), Heyland et al.
patent: 4957748 (1990-09-01), Winowiski
patent: 5061497 (1991-10-01), Thacker et al.
patent: 5064665 (1991-11-01), Klopfenstein et al.
patent: 5106634 (1992-04-01), Thacker et al.
Brown-Forman Beverage Company
Pratt Helen F.
LandOfFree
Product and process of making a product flavored using a by-prod does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Product and process of making a product flavored using a by-prod, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Product and process of making a product flavored using a by-prod will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1626621