General Foods Limited

Wen C Lou

Charles V Fulger

Vivian C DeVito

Karen A Neidinger

Robert W Larson

Charles T Stocker

Charles R Lazarus

Charles Von Fulger

Chia-Chi Tu

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.degree. C. to about 60.degree. 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.

Process for preparing a heat stable fermented malt flavorant

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.degree. C. to about 60.degree. 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.

Process for preparing heat stable fermented malt flavorant

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 composition useful for the production of a rehydratable rice product and a method of making such product. The composition includes ungelatinized 90.0 to 99.5 by weight rice flour, 0.2 to 5.0 percent of an aeration agent, 0.1 to 3.5 percent of an emulsifier, and, optionally, up to 1.5 percent by weight of an edible gum. The composition is mixed with water and extruded at temperatures not in excess of 220.degree. F. and dried to make a rehydratable rice product. The extrudate is sized, preferably after drying, into lengths simulating the lengths of rice grains. The product is rehydratable in boiling hot water in 1 to 4 minutes and is particularly suitable for making a rice pudding, in 3-6 minutes.

Rehydratable rice product

A frozen bread dough which can be prepared from the freezer to a finished baked loaf within about one hour has been accomplished by using a novel process. Because the bread dough is yeast leavened, desirous yeast-leavened flavor and aroma is obtainable. The dough maintains its shelf-life stability through the addition of hydrophilic colloids, film-forming proteins and surfactants.

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Yorktown Heights, NY, United States of America

Wen C Lou