Preparation of a caramel flavored protein hydrolysate
Abstract
Abstract A PROTEIN HYDROLYSATE OF ENHANCED ORGANOLEPTIC PROPERTIES IS PRODUCED BY HEATING A GRANULAR INTIMATE MIXTURE OF A PROTEIN HYDROLYSATE AND A SUGAR IN THE PRESENCE OF MOISTURE AT A TEMPERATURE OF ABOUT 75-100*C. UNTIL A CARAMEL FLAVOR IS IMPARTED TO THE MIXTURE. THE PRODUCT IS USEFUL AS A FLAVOR PRECURSOR FOR A FERMENTED ALCOHOLIC BEVERAGE, PARTICULARLY BEER, AND AS A FOOD SUPPLEMENT OR INGREDIENT. THE PRODUCT MAY BE INCORPORATED IN A FERMENTATION WORT FOR PRODUCING A FERMENTED ALCOHOLIC BEVERAGE, AND WHEN PRODUCED EMPLOYING A HIGHLY FERMENTABLE SUGAR, PROVIDES A WORT YIELDING A LOW CARBOHYDRATE BEVERAGE. PREFERRED PRODUCTS MAY SERVE AS A MALT FLAVOR BASE IN FOODSTUFFS, PARTICULARLY NON-ALCOHOLIC BEVERAGES.
Inventors
- 👤 Michael R Sfat
- 👤 Bruce J Morton
Bibliographic Details
Claims Analysis
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