Heat stable fermented malt flavorant and process therefor

Abstract From the Canadian patent

A process is disclosed for producing a heatstable, 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 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.