Patent ID: 6251443
Filing Date: 2001-06-26
Classification: A23J,A23L

Abstract:
A method for producing a savory flavor base, wherein said method consists of:(a) mixing salt, water, and a defatted wheat germ to form a cereal protein slurry, with said salt added in an amount ranging between about 5% and about 10% by weight of said cereal protein slurry and said protein added in an amount equal to between about 10% and about 20% by weight of said cereal protein slurry;(b) heating said cereal protein slurry at a temperature and time sufficient to pasteurize said cereal protein slurry;(c) adding at least one enzyme to said cereal protein slurry;(d) fermenting said cereal protein slurry for a period of time sufficient to hydrolyze said cereal protein;(e) inactivating said enzyme to prevent further fermentation; and(f) filtering said inactivated protein slurry to separate a protein hydrolysate from insoluble protein material.