in this practice of our invention we have found that heat destruction of fermented malt beverages yield a product with unusually broad effectiveness as a flavor enhancer and potentiator when employed at very low levels in foodstuffs . the fermented malt beverages to undergo denaturization in respect of the present invention , may generally be selected from any of a number of products including pale ale , brown ale , stout , old ale , and lager . pale ales have an incisive hop flavor and are always pale amber in color . they include what is popularly described in britain as draught &# 34 ; bitter &# 34 ;, and bottled &# 34 ; family &# 34 ;, &# 34 ; dinner &# 34 ;, and &# 34 ; light &# 34 ; ales . brown ales , no matter how strong , are always mild in flavor , being brewed with comparatively less hops and more malt and sugar . stouts are black full - bodied , stronger beers . they are well - hopped , and taste more bitter than the ales . some stouts are more lightly hopped , sweeter , and are sometimes referred to as &# 34 ; sweet stouts &# 34 ;. old ales are strong but mellow , dark in color and vary in taste considerably from one to the other with a broad range of subtlely different flavors . the ales of all types are fermented with yeast generally referred to as top fermenting yeast , which ferments the wort at the top of the vessel and the residual yeast floats to the top of the vessel which brings about some differences in taste and final dextrim and carbohydrate profiles . finally , but especially preferred , are lager beers , which are fermented with yeast which has an inverse functionality to the ales because they are bottom fermented . lagers are more delicately flavored , lightly hopped , and carry a more smoother head of foam and a slightly different carbonation a carbohydrate and dextrim profile . the denaturization of these products takes place by the effect of high temperature principally and secondarily through combined effect of a heat pressure and agitation as , for example , in a spray drier . temperatures range from at least 135 ° f . to as high as 195 ° f . and higher , depending upon the degree of residence time and the pressures employed in the equipment selected to denature the product . the process calls for creating an extract with a solids content of from 20 to 100 percent and the character of the extract can be a thick liquid syrup concentrate , or a dry particulate powder . when employed in the form of a concentrate , the product preferably has a solids content of from about 25 to 40 percent by weight . in the process of this invention , the fermented malt beverages are subjected to evaporation in , for example , a single or multiple effect evaporator . in a double effect evaporator , evaporation is conducted in two stages consisting of a first effect evaporation level at a preferred temperature range of 148 ° to 178 ° f ., and a second effect preferred temperature range of about 138 ° to about 162 ° f . with an average pressure of about 1 psi in the second effect . in one particular preferred embodiment of this invention , the original beverage is reduced to an essentially dry particulate powder by heat treatment and agitation subsequent to the evaporation steps . such heat treatment and evaporation may be accomplished through spray drying of an evaporated concentrate at , for example , 190 ° f . and 2 , 000 psi pressure . the dry particulate powder is quite hygroscopic and has a moisture content of from about 0 to 20 percent preferably 0 to 12 percent and particularly 7 to 12 percent . this form of the extract serves to particularly overcome previous known drawbacks regarding cooking with beer inasmuch as dry vegetables are often times required to be soaked for a considerable amount of time because beer in undenatured form does not readily diffuse through the vegetable &# 39 ; s outer surface when they are in hard pellet form . the extracts of the present invention if in powder form , may be readily hydrated and mixed hand pellets of with dry vegetables without the need for the vegetables to be pre - soaked for extended periods of time . it is within the contemplation of this invention to add various package and storage and handling aids to the denatured extracts . such aids may be preservatives , including sodium benzoate , potassium sorbate , propyl paraben . additionally , flow conditioners may be added after cooling the spray dried concentrate and optionally the spray dried concentrate may be aglomerated to improve its dispersability . it should be noted that the denaturization is generally characterized by converting the original beverage product to one different in color , dispersability , lacking any active fermentation and containing only trace levels if any of fermentable carbohydrates . the product no longer looks , tastes or behaves like beer , although there are some beer flavor nodes subliminally apparent . nevertheless , the extracts in concentrated form , although liquid , are not suitable for the palate . nevertheless , these products do have nutritional value which will be more apparent from the following typical analysis : ______________________________________denatured beer extract in concentrated form ( 30 % solids basis ) typical analysis______________________________________ range % % ______________________________________protein 3 . 0 2 to 4carbohydrates 26 . 0 20 to 30ash 1 . 0 0 . 5 to 2water 70 . 0 20 to 80 100 . 0calories : 1 . 1 per gram mgm / 100 gramscalcium 0 . 4phosphorous 2 . 1iron tracesodium 0 . 5potassium 1 . 7thiamin traceriboflavin 0 . 0002niacin 0 . 04______________________________________denatured beer extract in solid form ( fes ) typical - analysis______________________________________ range % % ______________________________________protein 9 . 0 6 to 12carbohydrates 80 . 0 70 to 90ash 4 . 0 2 to 6moisture 7 . 0 0 to 12 100 . 0calories : 3 . 7 per gram mgm / 100 gramscalcium 1 . 2phosphorous 7 . 0iron tracesodium 1 . 6potassium 5 . 8thiamin traceriboflavin 0 . 007niacin 0 . 14______________________________________ the extracts of the present invention may be employed at levels ranging from as low as 0 . 2 to 1 . 5 percent by weight of the foodstuff on a dry solids basis , and preferably from 0 . 3 percent to 1 percent by weight on a dry solids basis . its functionality in flavor enhancement is comparable to sulfur containing amino acids . examples of its functionality as a flavor potentiator indicate its effectiveness as comparable to monosodium glutamate in certain nucleic acid derivatives such as nucleotides and nucleosides . where founded a particular interest that the extract when in concentrated form from lager beer has trace amounts of isoamyl alcohol , maltotriose and maltose , in contrast to concentrates from ales which lack the trace amounts of these ingredients . the invention will be better understood from the following examples which are meant to illustrate the specific invention without being a limitation of its scope . one will note the terms , flavor enhancer concentrate utilized in the examples as well as the term flavor enhancer solids . these terms are meant to be equivalent to the term beer extract in concentrated form and in solid form . one hundred seventy - seven barrels of beer having a specific gravity of from approximately 1 . 002 to 1 . 020 , a temperature of 31 . 6 ° f . and a ph of 4 . 8 was fed to an evaporator feed tank having a temperature of 110 ° f . and from there to the evaporator at an average of 10 . 8 gallons per minute . the second effect level of the evaporator was set at 50 percent , and the first effect at 75 percent . the average second effect temperature was 153 ° f ., the average first effect temperature was 168 ° f ., and the maximum first effect temperature was 178 ° f . the average cooling tower water temperature was 71 ° f . and pulled an average vacuum of 1 . p psia . the steam rate was 3500 pounds per hour for better than 50 percent of the run but averaged 3150 pounds per hour . the second effect was sewered upon shutdown to avoid dilution of the product . the total evaporation time was approximatey 11 hours . the product from the evaporator was fed into a 300 gallon tank and four 55 gallon drums . the average analysis showed a solids level of 37 . 5 percent and a level of alcohol 0 . 02 percent , as compared with beer originally fed into the evaporator which had a 4 . 92 percent solids by weight and 4 . 78 percent alcohol by weight . the product so produced is referred to herein as flavor enhancer concentrate ( fec ). the product of example 1 was further spray dried through a 0 . 08 &# 34 ; diameter nozzle at 190 ° f . and a pressure of 2000 psi . the average discharge temperature at the fluid bed was 103 ° f ., and the average product temperature was 66 ° f . the average drying rate was 216 lbs ./ hr . and the total drying time was 3 . 3 hours . the drier yield was 81 percent , and the product had a solids content of 94 percent and no appreciable level of alcohol . this product may be hereafter referred to as flavor enhancer solids ( fes ). the spray dried powder is preferably cooled and agglomerated for improved dispersibility and shelf life . as an alternative , a flow conditioner such as silicon dioxide , talc or malto - dextrin may be dry blended with the spray dried powder . a panel taste test was conducted measuring barbecue sauce flavored with beer ( fec ) flavor enhancer in concentrate form , and ( fes ) flavor enhancer in dry or power form . the results were as follows : the oil was heated and the onions and garlic were sauteed until soft . the lemon juice , beer source , chili sauce , and worchestershire sauce were added and cooked over medium heat until bubbling for about 5 minutes . the first aliquot of sauce contained two cups of regular beer , or 464 . 5 grams of beer , and was equivalent to 16 . 25 grams of beer solids . the flavor description was pleasant tomato spicy flavor . the second aliquot of sauce instead contained 45 . 8 grams of ( fec ) concentrate at 35 . 5 percent solids , or equivalent to 16 . 25 gms . beer solids . the flavor description was spicier , saltier , hotter than the first aliquot and better overall flavor . the third aliquot of sauce instead contained 17 . 2 grams of ( fes ) dried enhancer powder at 94 . 4 percent solids or equivalent to 16 . 25 grams beer solids . the flavor description was about the same as aliquot 2 and again spicier than aliquot 1 . it has been found that flavor enhancer concentrate ( fec ) and flavor enhancer solids ( fes ) have flavor enhancing and flavor potentiating effects in foods . fec and fes have been found to enhance and intensify the flavor of prepared food products , such as , sauces , condiments , batter breaded seafood and poultry , dips , salad dressings , soups and meat , cheese and vegetable dishes . examples of the flavor enhancing and flavor building effect of fec and fes in food preparations are given in examples 4 through 8 . fec and fes were added separately to a commercially prepared barbecue sauce at levels ranging from 0 . 2 to 1 . 5 % by weight ( dry solids basis ). ______________________________________ sensory flavor evaluation______________________________________control ( no added tomato , slightly sweet , slightlyfec or fes ) spicy . bbq sauce with fec greater initial flavor impact andor fes added more lasting flavor effect . more rounded flavor . spicier than control . brings out taste of various flavor ingredients used in sauce . ______________________________________ fec and fes were added separately to a commercially prepared cheddar cheese soup at levels of 0 . 2 to 1 . 5 % by weight ( dry solids basis ). ______________________________________ sensory flavor evaluation______________________________________control ( no added mild cheese flavor , creamy , lowfec or fes ) spice impact . cheese soup with fec cheese tastes more like agedor fes added cheddar , more rounded , fuller flavor . more spice impact . ______________________________________ fec and fes were added separately to a commercially prepared canned chili at levels of 0 . 2 to 1 . 5 % by weight ( dry solids basis ). ______________________________________ sensory flavor evaluation______________________________________control ( no added meaty , slightly spicy taste . fec or fes ) chili with fec or fes more meaty flavor impact , spicier . added more lasting flavor effect . ______________________________________ a hot ( chinese ) style mustard was prepared by blending equal parts of mustard powder and dry milk powder and adding 1 % by weight of fes ( powder ). ______________________________________ sensory flavor evaluation______________________________________control ( no fes typical mustard flavor , not spicy , added ) not hot . mustard with fes very hot , spicy prepared mustard . added______________________________________ ______________________________________ with ( fes ) flavor enhancer solids added ( vs . &# 34 ; as is &# 34 ; control ) ( 0 . 3 to 1 . 0 % by wt . dry solidsproduct basis ) ______________________________________chicken gravy mix more chicken flavorcheese sauce mix more cheddar cheese flavormushroom gravy mix more flavorfulbeef stew seasoning spicier , hotter , saltiermixchili seasoning mix spicier , hotter , saltierfrench onion soup more mellow , parmesan cheese flavor comes throughcheddar cheese soup more cheddar cheese flavortomato soup more mellow , more tomatopork and beans slightly spiciercheddar cheese spread more cheddar cheese flavorhomestyle spaghetti more rounded flavor , tomatosauce and spice are enhancedketchup spicier , more tomato flavorblue cheese dressing richer , creamier , with more cooked egg flavorchili con carne fuller flavor , spicierprepared mustard hotter , more mustard flavorthousand island more rounded flavor , richerdressing tastingcatalina french more rounded flavor , betterdressing tomato flavorfrench dressing fuller flavored , more cooked egg and mustard flavor , spiciersteak sauce spicier , saltier , more intense flavor______________________________________ qualitative gas liquid chromatography ( glc ) and high pressure liquid chromatography ( hlpc ) headspace analysis found traces of acetaldehyde , isobutyl alcohol , ethyl acetate and ethyl butyrate compounds to be present in both the flavor enhancer solids ( fes ) and the flavor enhancer concentrate ( fec ). these flavor components are normally found in beer . no unknown peaks were detected using the above mentioned instruments . flavor components , such as , n - propanol , ethanol , active amyl alcohol , isoamyl alcohol , isobutyl acetate , isoamyl acetate and ethyl caproate were not found in the glc analysis using a flame ionization detector ( fid ). the headspace analysis technique performed on the fes and fec samples could measure the preceding compounds at beer levels , if present . glc headspace analysis of fes and fec using an electron capture detector ( ec ) indicated levels of diacetyl and 2 - 3 pentanedione compounds at beer levels . no other peaks were detected by this method . carbohydrate profile of the fes and fec samples using hlpc conditions gave chromatograms which are very similar to that of regular beer . no other peaks were detected by this test . description of the glc and hplc test procedures used in the above evaluations is given in examples 9 , 10 , and 11 below . flavor enhancer concentrate ( fec ) and flavor enhancer solids ( fes ) samples were diluted to contain 3 . 75 % solids before analysis . a . column 6 &# 39 ;× 2 mm glass packed with 80 / 100 carbopack c / 0 . 1 % sp 1000 . c . temperature program : 70 ° c .- 120 ° c . at 6 ° / minute , hold 2 minutes . 120 ° c .- 225 ° c . at 10 ° minute , hold 8 minutes . fec and fes samples were diluted to 3 . 75 % solids before analysis . a . column 6 &# 39 ;× 2 mm glass packed with carbopack c / 0 . 2 % cw 1500 . fec and fes samples were diluted to 3 . 75 % solids before analysis . we determined the hplc and glc volatile profiles on an ale concentrate and compared it to a beer flavor concentrate . the ale concentrate and the beer concentrate were diluted to 3 . 75 % solids before testing . in the results section the instrument , the detector and type of analysis are listed along with the compounds detected by that particular method for each of the concentrates . ______________________________________results : ______________________________________instrument : glc glc hplc -- detector : ecd fid -- -- type of headspace headspace carbohydrate ibuanalysis : and cs2 extractionale diacetyl acetaldehyde dextrin 16 . 0concentrate 2 , 3 pen - phenyl ethyl tanedione alcoholbeer diacetyl acetaldehyde dextrin 12 . 5concentrate 2 , 3 pen - phenyl ethyl maltotriose tanedione alcohol - ( trace ) isoamyl maltose alcohol ( trace ) ______________________________________ sensory evaluation was done to determine if any flavor differences could be detected between prepared recipes made with beer versus eagle flavor enhancer ( efe ) beer flavor concentrate . recipes were taken from cooking with beer by carole fahy and included spice cake , frankfurters , cheese dip and cole slaw . canned budweiser beer was compared to the efe concentrate . triangle tests were run ( except with the spice cake ), to determine any detectable differences . the recipes for the spice cake , frankfurters , cheese dip and coleslaw are taken from pages 113 , 29 , 88 and 77 respectively from carole fahy &# 39 ; s book &# 34 ; cooking with beer &# 34 ;. in a triangle test , panelists are given two samples that are alike and one that is different . they are asked to identify the odd sample . since the spice case was so highly seasoned , a duo - trio test was run . this test includes two samples and a reference , which is identical to one of the samples . panelists are asked to determine which sample is siilar to the reference . in both tests they were also asked to indicate a preference and give reasons for that preference . the results showed significant differences at the 95 % confidence level between the samples of cole slaw and frankfurters made with beer and efe concentrate . panelists were not able to detect significant differences between the spice cakes or the cheese dips . ______________________________________ no . no . no . identi - prefer - prefer - reasons no . of fying the ring ring for panel - odd sample sample prefer - sample ists sample w / beer w / efe ence______________________________________cole slaw 35 18 ( 2 ) 1 17 ( 2 ) efe - better beer - bitter beery sourfrankfurters 32 17 ( 2 ) 4 13 ( 2 ) efe - no off flavors beer - bitter beeryspice cake 34 17 -- -- cheese dip 31 10 -- -- ______________________________________ ( 1 ) tabulation reflects only tasters who correctly identified the odd sample . ( 2 ) significant at the 95 % confidence level . the panelists seems to have difficulty detecting differences when the samples were more highly flavored , i . e , the spice cake and cheese dip . when significant differences were detected , there was a definite preference towards the sample with efe . generally , it was preferred because it lacked the off flavors that were in the samples containing beer . a detailed list of the reasons for preference for the cole slaw and frankfurters are below : ______________________________________ with efe with beer concentrate______________________________________cole slawreason for preference * not strong in onion flavor 1better flavor 3not sour 7fresher flavor 1not beery 4slightly sweet 1less flavor 1not bitter 4more flavor 2creamier 2spicier 1______________________________________frankfurtersreason for preference ** wine flavor 1spicier 3 1not beery 3not sour 2not bitter 2no off flavor 2better flavor 1______________________________________ * 17 preferred the cole slaw containing efe concentrate 1 preferred the cole slaw containing beer . 17 could not identify the odd sample in the difference test . significant difference in preference at the 95 % confidence level . from above reason : cole slaw with efe concentrate was not sour , bitter or beery as was the sample containing beer . ** 13 preferred the sample containing efe concentrate . 4 preferred the sample containing beer . 16 could not identify the odd sample . significant difference in preference at the 95 % confidence level .
a new method for intensifying the inherent flavors of foods and for imparting other desirable organoleptic properties is disclosed . the method consists of adding to foodstuffs a flavor enhancing amount of a heat denatured concentrate of beer . there is also provided a process for producing the above described concentrate .