Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Patent
1989-01-31
1990-08-21
Cintins, Marianne
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
426 61, 426 62, 426 19, 426 27, 435 42, 435255, 4352524, A21D 236, A21D 804, A23L 1105
Patent
active
049504894
ABSTRACT:
A dried granular form of a whole grain leavening barm containing viable cells of a maltosa-fermenting Lactobacillus and viable cells of a non-maltose-fermenting Saccharomyces has now been produced. The product of the drying process in preferred embodiments contains an admixture of Saccharomyces dairensis (ATCC 20782) and Lactobacillus brevis (ATCC 53295), whole grain flour, nonvolatile products of fermentation, and 5-12% water. Soybean oil containing the emulsifying agent lecithin and antioxidant tocopherols and malted whole grain flour are optional additives. The process of drying provided by this invention employs whole grain flour as a partial drying agent and also employs a sequential method for drying in which the microorganisms are supported on flour in the form of granules for the final warm air-drying stage.
REFERENCES:
patent: 2919194 (1959-12-01), Johnston
patent: 3510312 (1970-05-01), Rupprecht et al.
patent: 3734743 (1973-05-01), Kline
patent: 3891773 (1975-06-01), Kline
patent: 3963835 (1976-06-01), Gryczka
patent: 4243687 (1981-06-01), Kline
patent: 4666719 (1987-05-01), Spiller
Yarrow, "Genus 22 Saccharomyces Meyen ex Reess" in The Yeasts, Kreger-van Rij ed. Elsevier, 1984, pp. 379-395.
Kandler et al., "Regular, Nonsporing Gram-Positive Rods" in Berquey's Manual of Systematic Bacteriology II, 1986, 1208-1234.
Faridi, "Flat Breads" in Wheat: Chemistry and Technology II, 1988, pp. 457-506.
Oura et al., "Sour Doughs" in Fermented Foods 1982, Academic Press, pp. 123-146.
Kouhestani et al., 1969 Journal of the American Dietetic Assoc., 55:262-266.
Tadayon, 1976 J. Milk Food Tech., 39(8):539-542.
Tadayan, 1978 J. of Food Preparation, 41(9):717-721.
Reed et al. in Yeast Technology, 1973 AVI Publishing, pp. 90-102 and 139-147.
van Dam, "The Biotechnology of Bakers's Yeast" in Chemistry and Physics of Baking (Blanshard et al., 1986, pp. 117-131.
Alton Spiller, Inc.
Cintins Marianne
LandOfFree
Preparation of dried forms of leavening barms containing an admi does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Preparation of dried forms of leavening barms containing an admi, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Preparation of dried forms of leavening barms containing an admi will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1676376