Internally flavored hulled cereal grain and process for preparation

Claim 2

A process for introducing an organic flavorant into hulled cereal grain comprising the steps of contacting such grain with said flavorant under aqueous liquid phase conditions while maintaining said liquid phase at a temperature in the range from about 60° to 200° F. for a time at least sufficient to introduce into the endosperm of such hulled cereal grain at least an organoleptically detectable taste of said flavorant without substantial change in hull structure, said flavorant containing at least four carbon atoms per molecule, and, when said flavorant contains at least one carboxyl group per molecule, then said flavorant has a dissociation constant in water which is less than about 1×10 -5 whereby, when such grain's hull is separated from such grain's germ and endosperm, the flavor associated with such flavorant material is organoleptically detectable in such germ and endosperm.

Claim 3

The process of claim 1 wherein said temperature ranges from about 65° to 135° F.

Claim 4

The process of process of claim 1 wherein said flavorant is substantially completely dispersed in said aqueous phase during said contacting and said maintaining.

Claim 5

The process of claim 3 wherein said aqueous carrier comprises water.

Claim 6

The process of claim 4 wherein said aqueous carrier comprises water and from about 0.1 to 45 weight percent on a 100 weight percent total aqueous carfier basis of a substantially inert organic water-miscible liquid which has a molecular weight under about 250 and which has a boiling point under about 250° F.

Claim 7

The process of claim 5 wherein said inert organic liquid has a molecular weight under about 100 and has a boiling point under about 100° F.

Claim 8

The process of claim 3 wherein said aqueous phase comprises on a 100 weight percent total basis (A) from about 0.5 to 45 weight percent of said flavorant, and, correspondingly (B) from about 55 to 99.5 weight percent of and aqueous carrier.

Claim 9

The process of claim 7 wherein in said treating composition said aqueous carrier comprises water.

Claim 10

The process of claim 1 wherein said taste is organoleptically excessive relative to the characteristic taste of a given natural product which said flavorant organoleptically resembles.

Claim 11

The process of claim 1 wherein an additional quantity of said flavorant is admixed with said aqueous phase to maintain the total quantity of said flavorant in said aqueous phase at a predetermined level.

Claim 12

The process of claim 1 wherein the resulting contacted hulled cereal grain is washed with a liquid carrier to remove residual flavorant from surfaces of said grain, said washing being carried out while minimizing extraction of said flavorant from said resulting grain and while minimizing change in the hull structure of said resulting grain.

Claim 13

The process of claim 1 wherein the contacted hulled cereal grain is dried in a gaseous environment while minimizing volatilization of said flavorant and while minimizing change in the pericarp structure of said grain.

Claim 14

The process of claim 12 wherein said drying is carried out for a time sufficient to provide a dried grain moisture content in the range from about 11 to 17 weight percent based on total weight of said dried grain.

Claim 15

The process of claim 13 wherein said moisture content ranges from about 9 to 16 weight percent.

Claim 16

The process of claim 1 wherein said hulled cereal grain is popcorn.

Claim 17

The process of claim 13 said hulled cereal grain is popcorn.

Claim 18

The process of claim 1 wherein said hulled cereal grain is wheat.

Claim 19

The process of claim 1 wherein said hulled cereal grain is oats.

Claim 20

The process of claim 1 wherein said hulled cereal grain is rye.

Claim 21

The process of claim 1 wherein said hulled cereal grain is barley.

Claim 22

The process of claim 1 wherein said hulled cereal grain is triticale.

Claim 23

The process of claim 1 wherein said hulled cereal grain is rice.

Claim 24

The process of claim 1 wherein said hulled cereal grain is sorghum.

Claim 25

The process of claim 1 wherein said hulled cereal grain is millet.

Claim 26

A process for producing internally flavored popcorn comprising the steps of: (A) contacting popcorn with an aqueous organic flavorant composition at a temperature ranging from about 70° to 130° F. for a time sufficient to introduce into such popcorn a quantity of said flavorant which is at least sufficient to produce therein an organoleptically detectable taste which is excessive compared to the characteristic taste of a given natural material containing a flavor like that of said flavorant without any substantial change in popcorn pericarp, said flavorant containing at least four carbon atoms per molecule, and, when said flavorant contains at least one carboxyl group per molecule, then said flavorant has a dissociation constant in water which is less than about 1×10 -5 , (B) washing the resulting so contacted popcorn with water to remove therefrom residual such flavorant from surfaces thereof, and (C) drying said washed popcorn until the moisture content thereof is reduced to a sufficient level where the resulting dried popcorn is poppable.

Claim 27

A process for producing internally flavored popcorn comprising the steps of: (A) contacting popcorn with an aqueous organic flavorant composition at a temperature ranging from about 70° to 130° F. for a time sufficient to introduce into such popcorn a quantity of said flavorant which is at least sufficient to produce therein an organoleptically detectable taste which is excessive compared to the characteristic taste of a given natural material containing a flavor like that of said flavorant without any substantial change in popcorn pericarp, said flavorant containing at least four carbon atoms per molecule, and, when said flavorant contains at least one carboxyl group per molecule, then said flavorant has a dissociation constant in water which is less than about 1×10 -5 , (B) washing the resulting so contacted popcorn with water to remove therefrom residual such flavorant from surfaces thereof, and (C) drying said washed popcorn until the moisture content thereof is reduced to a sufficient level where the resulting dried popcorn is poppable.

Claim 28

The process of claim 25 wherein the moisture content of such so dried popcorn ranges from about 13 to 17 weight percent on a 100 weight percent total popoorn basis.

Claim 29

The process of claim 25 wherein said flavorant composition comprises on a 100 weight percent basis from about 5 to 25 weight percent organic flavorant with the balance up to 100 weight percent thereof being water.

Claim 30

A process for introducing an organic flavorant into hulled cereal grain comprising the steps of contacting such grain with an aqueous liquid phase composition comprising on a 100 weigth percent total basis. (A) from about 0.5 to 45 weight percent of substantially completely dissolved said flavorant, (B) from about 1 to 10 weight percent of at least one dissolved edible ionic salt, and (C) from about 55 to 99.5 weight percent of an aqueous carrier, while maintaining a temperature in the range from about 60° to 200° F. for a time at least sufficient to introduce into such hulled cereal grain at least an organoleptically detectable taste of said flavorant without substantial change in hull structure, said flavorant containing at least four carbon atoms per molecule, and, when said flavorant contains at least one carboxyl group per molecule, then said flavorant has a dissociation contant in water which is less than about 1×10 -5 .

Claim 31

A process for introducing an organic flavorant into hulled cereal grain comprising the steps of contacting such grain with an aqueous liquid phase composition comprising on a 100 weigth percent total basis. (A) from about 0.5 to 45 weight percent of substantially completely dissolved said flavorant, (B) from about 1 to 10 weight percent of at least one dissolved edible ionic salt, and (C) from about 55 to 99.5 weight percent of an aqueous carrier, while maintaining a temperature in the range from about 60° to 200° F. for a time at least sufficient to introduce into such hulled cereal grain at least an organoleptically detectable taste of said flavorant without substantial change in hull structure, said flavorant containing at least four carbon atoms per molecule, and, when said flavorant contains at least one carboxyl group per molecule, then said flavorant has a dissociation contant in water which is less than about 1×10 -5 .

Claim 32

The process of claim 28 wherein in said salt the cation is selected from the group consisting of alkali metals, alkaline earth metals, and ammonium and the anion is selected from the group consisting of halides, nitrates, sulfates, phosphates, carbonates, and edible mono-, di-, and tri-carboxylates containing less than seven carbon atoms each.

Claim 33

The process of claim 29 wherein said salt comprises sodium chloride.

Claim 34

The process of claim 29 wherein said salt is potassium chloride.

Claim 35

The process of claim 28 wherein said aqueous phase additionally contains dissolved therein from about 0.05 to 3 weight percent on said basis of at least one edible surfactant.

Claim 36

The process of claim 32 wherein said surfactant is nonionic.