Heat stable fermented malt flavorant and process therefor

Details Heat stable fermented malt flavorant and process therefor Heat stable fermented malt flavorant and process therefor

A - Human Necessities

23

L

99/139, 195/6

A23L 1/22 (2006.01) A23L 1/186 (2006.01) A23L 1/23 (2006.01)

Patent

CA 1278757

HEAT STABLE FERMENTED MALT FLAVORANT AND PROCESS THEREFOR ABSTRACT A process is disclosed for producing a heat- stable, yeast fermented malt reaction flavor concen- trate 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°C to about 60°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.

514171

Affiliated with

Also associated with

Rating

Heat stable fermented malt flavorant and process therefor does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Heat stable fermented malt flavorant and process therefor, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Heat stable fermented malt flavorant and process therefor will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-1182123