Rye flavoring
US4560573A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | May 9, 1983 |
| Grant date | Dec 24, 1985 |
| Priority date | — |
| Expiry date | May 9, 2003 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/10
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A lump free rye flavoring comprising approximately 40-90% by weight of rye flour, 4-15% liquid acid flavorings and 8-45% of dry flavorings by weight to yield 100% of the rye flour is made by premixing some or all the rye flour and dry flavorings; preblending the liquid acid flavorings; spraying the blended liquid acid flavorings into the dry components to form an aggregate; and optionally coarse grinding the aggregate through a 1/8 inch screen while simultaneously dusting the ground aggregate with the remaining rye flour. The aggregate or ground aggregate is then permitted to set until a non-rubbery consistency results; and grinding the resultant composition into a powder and mixing the resultant composition to achieve uniform lump free rye flavoring. Use of the rye flavoring in a bread mix is also disclosed.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.