General Foods Limited

Charles R Lazarus

Gerhard J Haas

Charles V Fulger

Edwin Bernard Herman

Howard D Stahl

Charles T Stocker

Wen C Lou

Chia-Chi Tu

A process for producing a food composition possessing a malt-like flavor is disclosed. The process involves germinating a cereal grain seed until sprouted roots develop. The sprouted roots are explanted and are then grown on a nutrient medium. The cultured root are then harvested and heated to develop the malt-like flavor. The composition may be utilized as a source of malt flavor in a foodstuff or beverage.

Malt-like flavor from cereal grain root cultures

This invention prepares a fully cooked extruded flour-based product with a texture, aerated structure, cohesiveness, appearance and rehydration characteristics of a fully baked flour-based product by: feeding a flour, a gas forming agent, and water into an extruder in amounts effective to prepare a dough having a moisture content within the range of 20 to 40%; mixing and kneading the flour and water to prepare a homogeneous dough; and extruding the dough while subjecting the dough within the extruder to cooking temperatures within the range of 140.degree. F. to 250.degree. F. (60.degree. C. to 120.degree. C.) while under pressures and low shear conditions and for a period of time effective to set the protein and to partially gelatinize the starch in the flour while maintaining the starch granule integrity.

Process for preparing a cooked extruded flour-based product

A process for producing a food composition possessing a malt-like flavor is disclosed. The process involves germinating a cereal grain seed until sprouted roots develop. The sprouted roots are explanted and are then grown on a nutrient medium. The cultured roots are then harvested and heated to develop the malt-like flavor. The composition may be utilized as a source of malt flavor in a foodstuff or beverage.

The object of the invention is to provide a dog food of improved acceptability. Dog foods, no matter how nutritious, must be palatable for the dogs to receive the proper nutrition. This invention provides a dog food of improved palatability by the use of magnesium oleate as a palatant. The preferred embodiment employs magnesium oleate in a surface fat coating to enhance the palatability of a dry dog food. Levels of about 0.2% to about 0.4% based on the total weight of the food are most preferred.

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Ossining, NY, United States of America

Charles R Lazarus