Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1987-09-21
1990-02-13
Penland, R. B.
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426492, 426533, 426655, A23L 226
Patent
active
049005650
ABSTRACT:
An extract having a bread-like flavor is prepared by baking bread, size reducing the baked bread, mixing water with the size reduced bread for preparing a mash, treating the mash with at least one enzyme capable of liquifying bread for liquifying the bread of the mash, subjecting the aqueous liquified bread to slurry extraction, and then the aqueous slurry extracted liquified bread is subjected to steam distillation. A combined residue and extract and a distillate result from the steam distillation. The residue and extract are separated for obtaining a clarified extract which is then concentrated by evaporation. The distillate is mixed with the concentrated extract, and the mixture is dried. A water-soluble light colored powder with a bread-like flavor is obtained. To improve the yield, the separated residue also may be mixed with water and processed by slurry extraction and each of the subsequent steps of the process for obtaining further product.
REFERENCES:
patent: 3304184 (1967-02-01), Wiseblatt
patent: 3425840 (1969-02-01), Hunter et al.
patent: 3499765 (1970-03-01), Lendvay
patent: 3547659 (1970-12-01), Cort
patent: 4663168 (1987-05-01), Fulger et al.
patent: 4752482 (1988-06-01), Fulger et al.
Furia et al. Fenaralis Handbook of Flavor Ingredients CRC Puss Inc. (1975) pp. 132-133 and 665.
Nestec S.A.
Penland R. B.
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