US4663168A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for preparing heat stable fermented malt flavorant
Assignee: General Foods Corp
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Filing: 1985-07-25
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Granted: 1987-05-05
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Expires: 2005-07-25
Abstract
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° C. to about 60° C. for a period of time 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.
Inventors
- 👤 Charles Von Fulger
- 👤 Wen C. Lou
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-01 22:16
CPC Classifications
C; C12; C12Y; C12Y302/00; C12Y302/01; C12Y302/01001; A; A23; A23L; A23L27/00; A23L27/20; A23L27/24; A23L7/00; A23L7/20; A23L7/25; C12Y302/01003
Claims Analysis
Total Claims: 16
Claim 1
Independent Claim
183 words
A process for producing a heat-stable, yeast fermented malt reaction flavor concentrate which is of low volatility from a mixture consisting essentially of malt flour, yeast and 6 to 30% fermentable sugar based on the malt which comprises: (a) preparing a malt flour for yeast fermentation; (b) fermenting the fermentable sugars present with the malt flour with yeast in a water medium wherein the yeast is added at a concentration of from 0.5% to 10% based upon the total weight of the malt flour and water present therein at a temperature of from about 10° C. to about 60° C. for a period of time of from 1/2 hour to 6 hours; and (c) heating the fermented malt produced in step (b) at a temperature and for a period of time sufficient to inactive the yeast and any enzymes present and to develop flavor within said fermented malt said heating comprising drying and toasting the fermented malt flour on hot surfaces at temperatures in the range of from 135° C. to 200° C. for a period of time from 5 to 30 seconds.
Claim 2
Dependent Claim
183 words
A process for producing a heat-stable, yeast fermented malt reaction flavor concentrate which is of low volatility from a mixture consisting essentially of malt flour, yeast and 6 to 30% fermentable sugar based on the malt which comprises: (a) preparing a malt flour for yeast fermentation; (b) fermenting the fermentable sugars present with the malt flour with yeast in a water medium wherein the yeast is added at a concentration of from 0.5% to 10% based upon the total weight of the malt flour and water present therein at a temperature of from about 10° C. to about 60° C. for a period of time of from 1/2 hour to 6 hours; and (c) heating the fermented malt produced in step (b) at a temperature and for a period of time sufficient to inactive the yeast and any enzymes present and to develop flavor within said fermented malt said heating comprising drying and toasting the fermented malt flour on hot surfaces at temperatures in the range of from 135° C. to 200° C. for a period of time from 5 to 30 seconds.
Claim 3
Dependent Claim
20 words
The process according to claim 1 wherein the prepared malt flour has present therein from 6% to 30% fermentable sugars.
Claim 4
Dependent Claim
17 words
The process according to claim 2 wherein the prepared malt flour has 10% to 20% fermentable sugars.
Claim 5
Dependent Claim
15 words
The process according to claim 1 wherein the yeast concentration is from 1% to 7%.
Claim 6
Dependent Claim
14 words
The process according to claim 4 wherein the concentration is from 2% to 5%.
Claim 7
Dependent Claim
19 words
The process according to claim 1 wherein the temperature of step (b) is from 20° C. to 35° C.
Claim 8
Dependent Claim
17 words
The process according to claim 6 wherein the period of time is from 2 to 4 hours.
Claim 9
Dependent Claim
43 words
The process according to claim 1 wherein the preparation of the malt flour for yeast fermentation comprises milling the malt flour, steeping in water and hydrolyzing starch present within said flour with endogenous enzymes present within said flour to yield sufficient fermentable sugars.
Claim 10
Dependent Claim
38 words
The process according to claim 8 wherein the steeped malt at a slurry concentration of from 20% to 70% is subjected to a temperature of from 30° C. to 45° C. for from 30 minutes to 150 minutes.
Claim 11
Dependent Claim
39 words
The process according to claim 1 wherein the preparation of the malt flour for yeast fermentation comprises adding exogenous glycolytic enzymes to a milled, steeped malt flour to hydrolyze starch present within said flour to yield sufficient fermentable sugars.
Claim 12
Dependent Claim
29 words
The process according to claim 10 wherein the glycolytic enzymes are alpha amylase, glucoamylase or combinations thereof and wherein the starch present within said malt flour is gelatinized starch.
Claim 13
Dependent Claim
29 words
The process according to claim 1 wherein the preparation of the malt flour for yeast fermentation comprises milling the malt flour, steeping in water and adding exogenous fermentable sugars.
Claim 14
Dependent Claim
21 words
The process according to claim 1 wherein the prepared malt is a caramel malt containing from 10% to 18% fermentable sugars.
Claim 15
Dependent Claim
12 words
The process according to claim 1 wherein the heating is drum drying.
Claim 16
Dependent Claim
28 words
The process according to claim 1 wherein the malt flour is derived from a cereal grain selected from the group consisting of rye, barley, wheat and combinations thereof.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1990-05-04 | 1990-11-03 | 1991-05-05 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1994-05-04 | 1994-11-03 | 1995-05-05 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1998-05-04 | 1998-11-03 | 1999-05-05 | $7700.00 | Window Closed / Lapsed |