发明名称 |
Process for preparing a heat stable fermented malt flavorant |
摘要 |
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 DEG C. to about 60 DEG 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.
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申请公布号 |
US4752482(A) |
申请公布日期 |
1988.06.21 |
申请号 |
US19870016029 |
申请日期 |
1987.02.18 |
申请人 |
GENERAL FOODS CORP. |
发明人 |
FULGER, CHARLES V.;LOU, WEN C. |
分类号 |
A23L1/186;A23L1/23;(IPC1-7):A23L1/22 |
主分类号 |
A23L1/186 |
代理机构 |
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地址 |
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