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AssigneeUnilever Patent Holdings B.V.
InventorsWietse Van Dijk, Bartholomeus Van Schie, Nigel K. H. Slater
Estimating the term…
Supported lactic acid bacteria are produced by culturing lactic acid bacteria in a medium containing an aqueous dispersion of an expanded, pre-gelatinized, starch containing cereal adsorbent obtained by extrusion of a cereal product under a pressure of less than 50 bar at a temperature of at least 150.degree. C. The dispersion has a viscosity at 25.degree. C. of from 30 to 60 mPas when measured as a 10% aqueous dispersion. After culturing, the supported bacteria are separated from the medium and the medium may be recovered as flavor or aroma material for use in baking. In another embodiment, the supported lactic acid bacteria are cultured in a medium to produce a flavor or aroma material.
A process for the production of supported lactic acid bacteria cultures which comprises culturing a lactic acid producing bacteria in an aqueous dispersion of an expanded, pre-gelatinized, starch containing cereal adsorbent obtained by extrusion of a cereal product under a pressure of less than 50 bar at a temperature of at least 150.degree. C., said dispersion having a viscosity at 25.degree. C. from 30 to 60 mPas, when measured as a 10 wt % aqueous dispersion, and separating a supported lactic acid producing bacterial product from the dispersion.
A method for preparing a flavor or aroma material suitable for use in baking which comprises culturing a lactic acid producing bacteria in an aqueous nutrient growth medium, said lactic acid producing bacteria in said medium being inoculated on an expanded, pre-gelatinised starch-containing cereal product dispersed in water to form said medium, said cereal product being obtained by extrusion under a pressure of less than 50 bar at a temperature of at least 150.degree. C., said dispersion having a viscosity at 25.degree. C. from 30 to 60 mPas, when measured as a 10 wt % aqueous dispersion, and recovering said flavor or aroma material from the medium.
Dependencies are inferred from the claim text.
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Treating dough with microorganisms or enzymes: with a leaven or a composition containing acidifying bacteria
Microorganisms; Compositions thereof ; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of…:…
Lactobacillus: lactobacillus brevis
Treatment of flour or dough for baking
Term ended 23 Oct 2010 (estimated)
USPTO file history isn’t available for this patent, so only indexed dates are shown.
This invention relates to fermentation processes having an industrial and culinary application. In particular, the invention relates to the use of growth nutrient for culturing lactic acid micro-organisms for such processes. The invention also relates to new supported lactic acid bacteria cultures, to the preparation of compositions containing aroma and/or flavours, to the use of the cultures in the production of these aroma and/or flavour compositions and to baking operations using these compositions.
Fermentation processes are widely applied in industrial and culinary processes, simple examples being the use of the yeast Saccharomyces in bread-making and lactic acid bacteria in sourdough bread-making.
Micro-organisms are also used in the industrial production of alcohol and acetone, silage and many other products, particularly in the food industry.
Milled German rye flour type T1150 containing 13 wt. % moisture was extruded with a Clextral BC45 extruder fitted with twin flights screw elements and one reverse element. Throughputs were employed in the range of from 18 to 45 kg/h and the product temperature of the die exit was from 200.degree. C. to 231.degree. C.; under these conditions the pressure in the extruder ranged from 23 to 69 bar. The moisture content of the extruded rye was approximately 5%. Further particulars of extrusion conditions in the different Examples appear in Table 1.
The extruded rye was suspended in water to a concentration of 10%. Adequate mixing of the slurry was obtained by using an Ultra Torrax high speed mixer (Ika Labortechnik). After standing for 90 minutes, the viscosity of the slurry was measured at 25.degree. C.
TABLE 1 ______________________________________ CONTROL EXAMPLE 1 2 1 2 3 ______________________________________ Product temp. (.degree.C.) 231 224 217 216 200 H.sub.2 O dosage (kg/h) 1.2 -- -- -- -- Flour flow (kg/h) 18.0 45.0 18.5 21.0 l9.6 Screw (r.p.m.) 201 202 201 293 293 pressure (bar) 67 69 33 25 23 Die (no. .times. dia. mm) 8 .times. 1 8 .times. 1 8 .times. 1 4 .times. 4 4 .times. 4 Viscosity (mPas) 141 181 42 37 17 Viscosity too Acceptable high to operate viscosity for a complete fermentation fermentation process. process. ______________________________________