Title: Technique for preparing edible food flavor pellets

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Claims: I claim:

1. The method of preparing edible food flavoring pellets for incorporation in dry baking mixes and the like which comprises:

a. preparing a homogeneous protein rich mixture with the following formulation:

    Ingredient       Percentage
    ______________________________________
    Wheat germ       30 - 50
    Soy flour        10 - 30
    Sugar            10 - 15
    Water             7 - 11
    Vegetable oil    4 - 6
    Cornstarch       3 - 5
    Sorbitol         1 - 3
    Artificial flavoring
                     1 - 5
    Sodium chloride  1.90
    Lactic acid      0.45
    Sodium citrate   0.22
    ______________________________________

b. separating said formulation into integral pellets; and

c. immersing said integral pellets into a bath of vegetable oil heated to a temperature of between 350.degree. and 400.degree.F. for a period of between about 30 seconds and 100 seconds.

2. The method as set forth in claim 1 being particularly characterized in that said protein rich mixture contains between about 0.03 and 0.6 percent Xanthan gum.

3. The method as set forth in claim 1 being particularly characterized in that sodium chloride is present in a quantity of 1.9 percent; lactic acid 0.45 percent; sodium citrate 0.22 percent; and Xanthan gum from between 0.05 percent and 0.1 percent.
Other info:

Inventors: Huessy, Eric G. (Eden Prairie, MN, US)

Application Number: 486813
Filing Date: 1974-07-09
Publication_date: 1976-07-27
Assignee: Peavey Company (Minneapolis, MN)
Primary Class(es): 426/618 426/629, 426/650, 426/653
Other Classes:
US Patent Ref:

3434843	Mar, 1969	Durst	426/363.
3857977	Dec, 1974	Huessey	426/199.

Other Refs:
Primary Examiner: Golian, Joseph M.
Assistant Examiner:
Attorney: Haugen; Orrin M.