Process for preparing a heat stable fermented malt flavorant

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

1987-02-18

1988-06-21

Golian, Joseph

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 18, 426 20, 426533, A23L 122

Patent

active

047524820

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 of 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: 2916382 (1959-12-01), Morton et al.
patent: 3102815 (1963-09-01), Spotholz et al.
patent: 3102816 (1963-09-01), Green et al.
patent: 3102817 (1963-09-01), Green
patent: 3316099 (1967-04-01), Hoersch
patent: 4045587 (1977-08-01), Katz et al.
patent: 4089978 (1978-05-01), Lugay et al.
patent: 4663168 (1987-05-01), Fulger et al.

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